Almond Joy Granola

Yield: 3-4 cups

 

Ingredients:

1/4 cup coconut oil, melted

1/3 cup maple syrup

1/4 cup cocoa powder

1/4 tsp salt

1 tsp almond extract

1 1/2 cup oats

1/3 cup shredded coconut

1/3 cup almonds, chopped

1/3 cup chocolate chips

 

Directions:

  1. In a large bowl combine the coconut oil, maple syrup, cocoa powder, salt and almond extract until smooth.
  2. Add in the oats, coconut, and almonds and toss to coat evenly.
  3. Spread onto a greased baking sheet and bake at 325 for 20-25 minutes, stirring half way through.
  4. Once granola is slightly cooled, sprinkle over the chocolate chips and mix. Allow the granola to cool before storing in an air tight container.

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)

 

Ingredients:

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

 

Directions:

  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.

 

 

 

Green Dream Smoothie

Yield: 1 serving

 

Ingredients:

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

 

Directions:

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

 

Homemade Nutella

Yield: 1-1/2 cups

 

Ingredients:

2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted

 

Directions:

  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

 

Ingredients:

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

 

Directions:

  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.

Peanut Butter Banana Blender Pancakes

Ingredients:

1 banana

1 egg

1 cup oats

1/2 cup milk (dairy or non-dairy)

2 Tbsp powdered peanut butter (or regular peanut butter)

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp vanilla

 

Directions:

  1. Blend all ingredients together in a blender or food processor until smooth (1-2 minutes).
  2. Heat a greased skillet over medium heat. Pour 1/4 cup sized circles of batter into the pan, about 2 inches apart. Cook 2-3 minutes or until small bubbles appear, flip and cook an additional 2-3 minutes.
  3. Top with fresh fruit, peanut butter and a drizzle of maple syrup or honey!

Easy Honey Granola

Yield: 3-4 cups granola

 

Ingredients:

3 cups oats

2 cups mixed nuts and seeds, chopped (pecans, almonds, cashews, walnuts, pumpkin seeds, sunflower seeds, etc.)

3 Tbsp flaxseeds (optional)

3 Tbsp chia seeds (optional)

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

1/2 cup honey or maple syrup

3 Tbsp olive oil

 

Directions:

  1. Mix the oats, nuts, chia, flaxseeds, cinnamon and salt together in a large bowl.
  2. Add in the vanilla, honey and oil. Stir together until dry ingredients are evenly coated.
  3. Spread mixture onto a greased baking sheet and bake at 325 degrees F for 20-25 minutes. Toss halfway through for even baking.
  4. Once granola is lightly browned and crunchy, let cool for 15-20 minutes before breaking into chunks.

Carrot Cake Oatmeal Bars

Yield: 9-12 bars

 

Ingredients:

Wet-

1/4 cup maple syrup or honey

1 egg (1 flax egg also works)

1/2 cup milk (dairy or non-dairy)

1/2 cup carrots, shredded

1 tsp vanilla extract

Dry-

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup raisins

1/4 cup walnuts

1/4 cup shredded coconut

1 1/4 cup oats

1/2 tsp baking powder

 

Directions:

  1. Preheat oven to 350 degrees F. In a large bowl mix together all of the wet ingredients until well combined.
  2. Add in the dry ingredients and fold together. Mix until fully incorporated.
  3. Pour the mixture into a greased 8×8 pan or muffin tin and bake for 20-25 minutes or until the top is lightly browned.
  4. Cool then slice into squares. I like to serve mine with a drizzle of maple syrup and some berries!

 

 

Peanut Butter Banana Overnight Oats

This recipe is beyond versatile! Substitute any frozen or fresh fruit in place of bananas and add in your favorite oatmeal goodies like dried fruits, nuts and seeds to spruce it up and make it your own!

 

Yield: 1 serving

 

Ingredients:

1 banana, mashed

1/2 cup rolled oats

1 cup milk (dairy or non-dairy)

1-2 Tbsp peanut butter (substitute any nut or seed butter)

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp salt

 

Directions:

  1. In a small jar or bowl mix together all of the ingredients until well combined. The oats should be just covered in milk.
  2. Cover the jar or container and refrigerate for up to 48 hours before eating (if you want to make these for a snack they can sit for 1-2 hours before eating!).
  3. Serve cold. Add extra sliced banana, more peanut butter and a sprinkle of cinnamon before serving!

Spiced Apple Baked Oatmeal

My favorite make-ahead breakfast, packed with fiber and protein and incredibly versatile! Truth is, I’m not a hot oatmeal or even muesli lover, so this is the perfect nourishing breakfast with all of the added health benefits. Feel free to mix and match flavors- add different fruit, dried fruit, nuts, seeds and other nut butters to make this recipe your own.

Yield: 10-12 oatmeal bars

Ingredients:

2 apples, cored and diced (whatever kind you have on hand)

1/4 tsp salt

2 cups milk (dairy or non-dairy)

2 eggs

1 tsp vanilla extract

1/4 cup maple syrup

1/4 cup creamy peanut butter (substitute

3 cups oats

1 tsp cinnamon

1 tsp baking powder

1/2 cup walnuts (substitute pecans, almonds, pistachios!)

 

IMG_1541

Directions:

  1. In a small pan, saute apples for 10-15 minutes on low heat until soft. Sprinkle with salt and set aside to cool.
  2. In a large bowl, whisk together the milk, eggs, vanilla, maple syrup and peanut butter until smooth. Add in the rest of the ingredients and stir until fully combined.
  3. Pour the mixture into a prepared 9×13 pan and bake at 350 degrees for 20-25 minutes or until set and firm.
  4. Allow to cool before cutting into squares. Keep in the refrigerator in an air tight container for up to 1 week.
  5. Serve with extra peanut butter, fresh berries and a drizzle of maple syrup!