Yield: 12-15 muffins or mini loaves


2 bananas

2 eggs

1 cup milk (dairy or non-dairy)

2 Tbsp peanut butter (or almond/sunflower seed butter)

3 Tbsp maple syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

1/4 cup ground flaxseed

2 cups oats

2 tsp baking soda

3 tsp baking powder

1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees F. Spray or grease a muffin tin or mini loaf pan and set aside.
  2. In a blender or food processor, pulse the bananas, eggs, milk, nut butter, sweetener and vanilla until completely smooth.
  3. Add in the cinnamon, salt, flaxseed, oats, baking powder and baking soda. Blend again until fully combined.
  4. Stir in the walnuts with a spoon or spatula. Scoop 1/3 cup of the batter into each muffin tin and bake for 15-18 minutes or until lightly browned.

Yield: 3-4 servings


1 cup plain Greek yogurt

3 Tbsp honey (or maple syrup)

2 Tbsp cocoa powder

1 tsp vanilla

1/2 tsp cinnamon


  1. In a small bowl, stir all ingredients together until fully smooth and combined.
  2. Refrigerate for 30 minutes – 1 hour. Serve with graham crackers or sliced fruit.

Yield: 4-6 servings


2 cups plain Greek yogurt

1 cucumber, seeded and diced (or grated)

1 tsp garlic

1 lemon, zested and juiced

1 tsp dried dill

1/2 tsp salt

2 Tbsp olive oil


  1. Combine all ingredients in a small bowl until fully combined. Refrigerate for 30 minutes- 1 hour.
  2. Serve with pita bread, tortilla chips or fresh vegetables.

Yield: 4-6 servings


1 can chickpeas, drained and rinsed

1/4 cup peanut butter or sunflower seed butter

1/4 cup chocolate chips, melted

1/4 cup maple syrup (or honey)

3 Tbsp cocoa powder

2 tsp vanilla

1/2 tsp salt

2 Tbsp milk (dairy or non-dairy)


  1. Place all ingredients into a food processor or blender. Pulse until a smooth texture is reached.
  2. Serve with graham crackers, sliced apples or berries!

Yield: 2 (9 inch) circle cakes


2 cups flour

1 1/2 cups sugar

1/4 cup brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

1/4 tsp ground ginger

2 cups carrots, finely grated

1 cup coconut flakes

1 cup raisins

1 (8 oz) can crushed pineapple, drained

1 1/2 cups walnuts, finely chopped

1 cup vegetable oil

2 tsp vanilla

1 Tbsp orange zest

3 eggs

For the frosting:

2 sticks butter, softened

16 oz cream cheese, softened

3 cups powdered sugar

4 tsp vanilla

1/4 tsp almond extract

Salt, to taste


  1. For the cake, preheat the oven to 350 degrees.
  2. Grease two 9 inch round cake pans and set aside. In a large bowl, mix together the dry ingredients and spices.
  3. In a mixing bowl, combine the carrots, coconut, raisins, pineapple, walnuts, oil, vanilla, orange zest and eggs. Stir to combine completely.
  4. Slowly add the dry ingredients into the carrot mixture and stir until just combined. Pour into the prepared pans and bake for 35-40 minutes or until golden brown.
  5. For the frosting: whip all ingredients together until creamy, light and fluffy. Once the cake has cooled, frost and serve!

This one pan meal is perfect for weeknight dinners! Substitute your favorite protein source like chicken or steak, and your favorite veggies (broccoli, asparagus, cauliflower) to make this dish your own!

Yield: 2 servings


2 (4-6 oz) salmon fillets

1 cup brussels sprouts, halved

1/2 cup cherry tomatoes

1 small zucchini, sliced

1/4 cup olive oil

1 lemon, juiced

1 Tbsp mustard

1 Tbsp honey

Salt & Pepper, to taste


  1. Preheat oven to 400 degrees.
  2. On a greased sheet pan, arrange the salmon and vegetables in one even layer.
  3. In a small bowl, mix together the olive oil, lemon juice, mustard, honey and seasonings.
  4. Pour the marinade over the salmon and vegetables. Toss to coat.
  5. Bake for 25-30 minutes, tossing the vegetables halfway through until they are tender, but crispy.

Yield: 4-6 servings


2-3 apples, thinly sliced, seeds removed

1-2 tsp cinnamon


  1. Preheat oven to 200 degrees.
  2. Place apple slices in an even layer on a baking sheet. Bake for 2-4 hours, flipping halfway through or until chips are crispy.
  3. Allow to fully cool before storing in an airtight container.

Yield: 4-6 servings


4-6 bell peppers, tops and seeds removed

2 Tbsp olive oil

1 onion, diced

1 yellow squash or zucchini, diced

1 garlic clove, minced

⅓ cup salsa

2 Tbsp cream cheese

½ cup enchilada sauce, split

1 can black beans, drained and rinsed

1 cup cooked chicken, diced or shredded

1 cup cheddar cheese, shredded


  1. Preheat oven to 400 degrees. 
  2. Place the bell peppers into a baking dish and add ¼ cup water. Cover with foil and bake for 10-15 minutes, or until just tender.
  3. In a large skillet, heat olive oil over medium heat. Add in the onion, squash and garlic, saute for 5-7 minutes or until softened. 
  4. Stir in the salsa, cream cheese, sauce, black beans and chicken. Toss until fully combined. 
  5. Stuff each pepper with ½ cup of enchilada filling and top with shredded cheese. 
  6. Bake at 400 degrees for 15-20 or until the cheese is melted and bubbly.

Yield: 10-12 balls


3/4 cup oats

1/2 cup almond butter (or peanut butter)

3 dates, pitted

2 Tbsp maple syrup

1 tsp vanilla

1 tsp cinnamon


  1. Combine all ingredients in a food processor or blender. Pulse until a smooth dough forms.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet. Refrigerate or freeze for 20-30 minutes or until firm.

Yield: 6-8 servings


2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

1 eggplant, diced

1 package mushrooms, chopped

1/2 cup red wine

2-3 cups crushed tomatoes

1 tsp thyme

1 tsp rosemary

Salt & Pepper, to taste

1 lb pasta, cooked


  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onions, cooking for 3-5 minutes or until lightly browned.
  2. Stir in the eggplant and mushrooms, cooking for 8-10 minutes or until softened.
  3. Reduce the heat to low and add in the wine, tomatoes and spices.
  4. Cook for 20-30 minutes, stirring occasionally until the sauce has thickened.
  5. Toss the pasta in the bolognese until evenly coated.