Lemon Poppy Seed Bites

Yield: 8-10 balls



1/2 cup oats

1/2 cup raw cashews (or almonds)

1/4 cup almond butter (or other nut butter)

1/4 cup honey or maple syrup

1 tsp lemon extract

Zest of 1 lemon

2 Tbsp poppy seeds



  1. Place the oats and almonds into a food processor or blender. Pulse for 1-2 minutes or until a flour-like consistency is reached.
  2. Pour the flour mixture into a bowl and add the almond butter, honey, extract, lemon zest and poppy seeds. Mix until a dough forms.
  3. Scoop 1-2 Tbsp sized balls onto a lined baking pan and freeze for 1-2 hours or until firm!


Swiss Chard, Zucchini & Ham Quiche

This recipe is so versatile: use any seasonal, fresh or frozen veggies you have ready to go! I like using hearty vegetables like spinach, kale, swiss chard, zucchini, squash, onions, garlic, etc.


Yield: 1 quiche (6-8 servings)



1 prepared pie crust, thawed

2 Tbsp olive oil

1 Tbsp garlic, minced

1 small onion, finely diced

1 small zucchini, finely chopped

2 cups swiss chard, chopped

1/2 cup deli or spiral ham, diced (or breakfast sausage, chicken sausage or bacon)

5 eggs

1/2 cup milk or half & half

1/2 cup cheddar cheese, shredded

Salt and Pepper, to taste



  1. Preheat oven to 350 degrees. Evenly unroll the prepared pie crust into a pie pan. Bake for 5-8 minutes or until just set (not browned).
  2. Heat olive oil in a large skillet. Add garlic, onion, zucchini, swiss chard and ham. Cook on medium-low heat until for 8-10 minutes or until vegetables are tender and ham is heated through.
  3. In a medium bowl, whisk eggs, milk, cheese and seasonings until well incorporated.
  4. Place the vegetable mixture in the bottom of the pie crust and spread evenly. Carefully pour over the egg mixture.
  5. Bake for 30-40 minutes or until crust is brown and eggs are fully cooked and firm.




No Bake Monster Cookie Bites

Yield: 10-12 balls



3/4 cup peanut butter (or other nut butter)

1/4 cup honey (or maple syrup)

1 tsp vanilla extract

1/2 tsp cinnamon

3/4 cup almond flour (or oat flour)

1/2 cup oats

1/2 cup mini M&Ms



  1. Mix all ingredients in a large bowl until a dough forms and all ingredients are evenly incorporated.
  2. Scoop dough into 2 Tbsp sized balls. Freeze for 15-20 minutes or until firm.
  3. Store in the refrigerator or freezer!


Peach Caprese Salad

Seasonal produce meets a classic salad combination!


Yield: 4-6 servings



2-3 peaches or nectarines, sliced

2-3 Roma or heirloom tomatoes, sliced

1 package fresh mozzarella cheese slices

1/4 cup basil leaves, fresh

3 Tbsp balsamic vinegar

3 Tbsp olive oil

Salt, to taste



  1. Alternate layering the peaches, tomatoes and mozzarella slices on a large dish.
  2. Evenly sprinkle on the basil leaves. Drizzle with balsamic vinegar and olive oil.
  3. Season with salt to taste!


Green Dream Smoothie

Yield: 1 serving



1 banana, frozen

1/2 cup mango or pineapple, frozen

2 cups spinach, fresh (or 1 cup frozen) or kale

1 tsp ginger, fresh (or 1/4 tsp dried)

2 Tbsp flaxseeds or hemp seeds

1 Tbsp chia seeds

1 cup milk or water

1/2 cup ice, optional



  1. Blend all ingredients together until smooth and drink up!


Homemade Nutella

Yield: 1-1/2 cups



2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted



  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

Dark Chocolate Orange Granola

Yield: 3-4 cups



1/2 cup honey

1/3 olive oil, melted butter or coconut oil

1/4 cup cocoa powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

2 oranges, juiced and zested

3 cups oats

1/4 cup chia, flaxseeds or hemp seeds

1/2 cup pumpkin seeds or pistachios

1/2 cup dried cranberries, cherries or apricots



  1. Preheat oven to 325 degrees.
  2. Mix together the honey, oil, cocoa powder, vanilla, cinnamon, salt, orange juice and zest until smooth.
  3. Add in the oats and seeds. Stir to evenly coat the mixture.
  4. Spread the mix evenly onto a greased baking sheet. Bake for 20-25 minutes, stirring halfway through.
  5. Sprinkle on the dried fruit and toss to combine. Let the granola cool completely before storing in an airtight container.

No-Bake Brownie Bites

Yield: 8-10 balls



1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips



  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.


No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls



1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips



  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Shortcut Monkey Bread Muffins

Yield: 6-8 rolls



1 tube refrigerated biscuit dough

4 Tbsp butter, melted

1/4 cup sugar

1 Tbsp cinnamon



  1. Preheat oven to 350 degrees.
  2. Cut each biscuit into 4 pieces. Pour melted butter over the biscuit pieces. Sprinkle on sugar and cinnamon. Toss to coat each piece of biscuit dough evenly.
  3. Grease 6-8 muffin tins with non-stick spray. Place 3-4 pieces of biscuit dough into each muffin tin. Bake for 20-25 minutes or until golden brown and bubbly.