Yield: 12-16 cookies



6 Tbsp coconut oil, melted

2 eggs

1/2 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1 tsp baking soda

3 1/2 cup almond flour

1 cup chocolate chips (or chopped chocolate bar)

1/2 cup mini marshmallows

1/2 cup graham crackers, crushed



  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, eggs, maple syrup and vanilla until combined.
  3. In a separate bowl, stir together the salt, baking soda and almond flour.
  4. Add the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Fold in the chocolate chips, mini marshmallows and graham cracker crumbs.
  6. Scoop 2 Tbsp sized balls onto a greased sheet pan and bake for 10-12 minutes or until lightly golden.


Yield: 3-4 servings



3 cups shredded brussels sprouts

1 small apple, diced

1/2 cup dried apricots, diced

1/2 cup sunflower seeds

1/3-1/2 cup poppy seed dressing



  1. Toss all ingredients together in a large bowl until evenly coated and combined.
  2. Refrigerate for 30-45 minutes before serving!

Yield: 3-4 cups



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



  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.

Yield: 6-8 servings



1 can chick peas, drained + rinsed

1/3 cup peanut butter

1/3 cup oats

1/3 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1/2 cup chocolate chips



  1. Pulse all ingredients besides the chocolate chips in a food processor or blender until smooth.
  2. Stir in chocolate chips until evenly incorporated.
  3. Refrigerate 1-2 hours before serving with fruit, graham crackers or by the spoonful!

Yield: 8-10 servings



2 boxes pasta, cooked, drained and cooled

1 can chick peas, drained and rinsed

1/2 cup pesto

1/2 sliced pepperoni or salami

1 jar roasted red peppers, drained and chopped

1/2 cup mini mozzarella balls

1/4 cup basil, fresh



  1. Combine all ingredients in a large bowl until fully combined and all ingredients are coated in the pesto evenly.
  2.  Refrigerate before serving!

Yield: 10-12 bars



1 cup flour

1 1/2 cup oats

1/3 cup sugar

1/2 tsp salt

1 tsp cinnamon

6 Tbsp butter

1 1/2 cup blueberries (fresh or frozen)

2 Tbsp honey

2 Tbsp cornstarch



  1. In a bowl, combine the flour, oats, sugar, salt and cinnamon. Cut the butter into small cubes and incorporate into the flour mixture until a crumble begins to form.
  2. In a small sauce pan, heat the blueberries, honey and cornstarch over low heat for 8-10 minutes or until the blueberries have burst and the mixture thickens.
  3. Press 2/3 of the crumble mixture into an 8×8 pan or a loaf pan. Spread the blueberry mixture evenly over the crust layer. Top with the remaining crumble mix and bake at 350 for 30 minutes or until lightly golden.
  4. Cool completely before cutting into squares!


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!


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.




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!


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!