Ingredients:

1/2 cup buckwheat oats

3/4 cup water

3/4 cup blueberries

1 tsp raw honey

2 strawberries

1 tsp bee pollen

1 tsp chia seeds

1 tsp hemp seeds

1 tbsp almond butter

 

Directions:

In a small sauce pan, add the buckwheat, water and blueberries. Bring to a boil, reduce heat, and cook for about 5 minutes, until the blueberries start to much and the buckwheat becomes creamy. Remove from heat, and add honey, strawberries, bee pollen, chia, hemp and almond butter. 

 

 

Ingredients:

1 cup gluten free oats

1/2 cup buckwheat groats

1/2 cup buckwheat flakes

1/4 cup date syrup

2 tbsp coconut oil

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup goji berries

1/2 cup mulberries

1/2 cup goldenberries

2 tbsp hemp seeds

1 tbsp ground ginger

1 tbsp ground cinnamon

 

Preheat the oven to 350F. Place all the ingredients in a bowl and mix well. Place on a lined baking sheet and bake for 10 minutes. Mix well. Bake for another 25-30 minutes, mixing the granola every 10 minutes to keep it from burning. 

Ingredients: 

1/2 cup oats

1 tbsp chia seeds

1 tbsp flax seeds

1 tbsp turmeric

1 tsp raw honey

1 tsp coconut flakes

1 tsp bee pollen

1 cup almond milk

 

Directions:

Mix oats, turmeric, honey, chia seeds, flax seeds and almond milk in a jar. Place in the fridge overnight. Mix well and top with bee pollen and coconut flakes. 

Ingredients:

1/4 cup chia seeds

1/2 banana, mashed

1 cup almond or coconut milk

1 tsp vanilla extract

1 tsp maple syrup or coconut sugar

1 tsp flax seeds

1 tsp hemp seeds

 

Directions:

Add chia seeds, banana, milk, vanilla extract, and sweetener to a small bowl. Mix well. Place in fridge for minimum of 30 minutes or let sit overnight. Top with flax and hemp seeds. 

Ingredients:

2 cups spinach

1 green apple

1 large beet

1  inch fresh ginger

1 bunch parsley

2 lemons

 

Directions:

Pass all ingredients through a juicer. If you don't have a juicer, slice apples, peel beets and slice, and slice lemon and ginger and blend on high speed.  

Ingredients:

 

1 banana

1 date

1 tbsp maca

1 tbsp flax seed powder

1 tsp matcha powder

3/4 cup almond milk

 

For topping: 1 tsp raw cacao nibs

 

Directions:

Add all ingredients to a blender and blend until smooth. Top with cacao nibs. 

Ingredients:

 

1/2 mango, peeled and chopped

1/2 cup lettuce, chopped

1 persimmon, chopped

1/2 banana

3/4 cup almond milk

1 tsp turmeric

 

Directions:

Add all ingredients to a blender and blend until smooth.

Ingredients:

1 cup raspberries

1 cup blueberries

2 cups gluten free oats

1 egg

1/2 cup hazelnuts, chopped

1 tbsp coconut oil, melted

2 cups almond milk

2 tbsp raw honey

1 tbsp vanilla

4 tsp jam (sugar free)

 

Directions:

Preheat the oven to 350F. Oil a skilled or baking dish with coconut oil. 

In a bowl, mix the almond milk, oats, egg, honey and vanilla. In a separate bowl, mix the berries and coconut oil. 

Pour the berry mixture on the bottom of the baking dish and the oat mixture on top. Drizzle with coconut oil and chopped hazelnuts. Bake for 15-20 minutes. Remove from the oven and top with jam of your choice for a delicious breakfast!

 

5 minutes

Ingredients:

1/2 cup freshley brewed coffee

1/2 cup almond milk or regular milk

1 tsp chia seeds

1/2 tsp coconut oil

1 tsp maca powder

1 tsp cinnamon

 

Directions:

Add coffee, warm almond milk or milk alternative into a small pot on medium fire. Add the chia seeds, coconut oil, maca and cinnamon and whisk for 1 minute until everything is combined. Pour into a coffee mug and enjoy! 

 

 

Ingredients:

1/2 sweet potato, boiled and chopped

1/2 banana

1/2 cup gluten free oats

1 cup water or unsweetened almond milk

1/2 tsp ground cinnamon

1/2 tsp raw honey

1 tsp raw almond butter

1 tsp flax seeds

 

Directions:

In a small pot, add the oats, liquid, sweet potato and banana. Bring to a boil, reduce heat, and continuously stir for 3-5 minutes until all the liquid is absorbed. Top with cinnamon, honey, almond butter and flax seeds.

Ingredients:

1 banana

1 sweet potato, steamed and peeled

1 date

2 handfuls spinach 

3/4 cup homemade almond milk

1 tsp ground cinnamon

1 tbsp almond butter

 

Directions:

Add all ingredients into a blender and blend until smooth. Enjoy!

 

Ingredients:

1 cup almond flour (any nut flour or whole wheat flour will work)

1 tsp baking powder

1 ripe banana, mashed

1 egg

1 tsp ground cinnamon

1/2 cup almond milk (any milk will work)

1 pinch kosher salt

3/4 cup raspberries

2 tbsp almond butter

1 tbsp coconut oil

 

Directions:

In a medium bowl, beat the egg with banana and almond milk. In another medium bowl, whisk the almond flour with the baking powder, cinnamon and salt. Whisk in the egg mixture until incorporated and add in the raspberries. Mix well. 

Heat a griddle or nonstick skillet and grease with coconut oil. For each pancake, scoop 2-3 tbsp mounds of batter on the griddle and cook over medium heat until golden brown; flip and cook the other side. Top with almond butter. 

 

Ingredients:

 

1/2 cup chia seeds

2 cups almond milk or coconut milk

1 ripe banana chopped

1 pack of raspberries

1/3 cup goji berries

1 tsp ground cinnamon

2 tbsp raw cacao nibs

2 tbsp almond butter

 

Directions:

 

In a quart container with a lid, or a serving bowl, combine milk and chia seeds, banana, raspberries, goji berries, cinnamon and raw cacao nibs. Stir so that the seeds are mixed with the milk and not forming clumps. Leave for a minimum of 30 minutes or overnight. Mix and top with almond butter. 

 

Ingredients:

2 ripe bananas

1 cup spinach

1 cup kale

1 date

1 1/2 cups almond milk or any milk you like

1 persimmon, chopped

1/2 cup goji berries

1 tbsp chia seeds

1 tbsp hemp seeds

1 tbsp raw cacao nibs

3/4 cup blueberries

 

Directions:

Add bananas, spinach, kale, blueberries, date, chia seeds and milk in a blender. Blend until smooth. Top with persimmon, goji berries, hemp seeds and raw cacao nibs.

 

 

 

Ingredients:

1/2 papaya

1 banana

1/2 mango

1/2 cup blueberries

1 oz. papaya seeds (optional)

1 tsp ground turmeric

1 tsp ground cinnamon

1 tbsp chia seeds

1 cup water or raw coconut water

2 oz. goji berries

 

Directions: Peel and slice the banana, papaya and mango. Place all ingredients in a blender and blend until smooth. Top with goji berries for an added crunch and health benefits! 

15 minutes

Ingedients:

1/2 cup quinoa flakes

1/2 cup buckwheat flakes 

2 dates

1 tbsp coconut oil

1 apple

2/3 cup mixed berries

1 tsp cinnamon 

10 hazelnuts

1 1/2 cups almond milk

1 tsp sunflower seeds

1 tsp pumpkin seeds

Optional: 1/3 cup yogurt

 

Directions:

Chop the dates, berries and apple. In a medium sized pan, add the coconut oil and turn heat on high. Once melted, add the ingredients above plus the hazelnuts, sunflower and pumpkin seeds. Stew for about 5-10 minutes until the fruits are cooked. In a serving bowl, mix the quinoa flakes, buckwheat flakes, and almond milk. Mix in the yogurt if desired, and add the sauteed fruit mixture. Top with cinnamon. Place in the fridge and leave overnight or eat right away. 

Ingredients:

1 cup of kale

2 cups of spinach

1 banana

2 Brazil nuts

2 tbsp hazelnut butter

1 tbsp chia seeds

1 tbsp hemp seeds

1 tbsp cinnamon

2 dates

1 1/2 cups of water or almond milk

 

Directions:

Place all ingredients in a blender and blend until creamy.

Ingredients:

1 banana

1 persimmon

1 date

1/2 cup of mango

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1 tbsp chia seeds

Optional: 1/2 cup of water or raw coconut water

 

Directions:

In a blender, add the banana, persimmon, date, mango, turmeric, cinnamon and chia seeds. Blend until smooth. For a less thick consistency, add water or coconut water. 

 

Ingredients:

2 tbsp chia seeds

1 1/4 cup almond milk (or whatever milk you prefer)

1 tbsp Matcha Green Tea powder

2 tbsp agave, honey or maple syrup

1 tsp vanilla extract

 

Directions: 

Whisk together the milk, matcha tea, sweetener and vanilla extract. Add the chia and mix well. Put the mixture into a container and place it in the refridgerator. After 20 minutes, stir the mixture to ensure that there are no lumps of chia seeds. Leave overnight and enjoy in the morning! Top with fresh berries or chopped walnuts for a delicious and healthy breakfast. 

Ingredients:

1/3 cup gluten free oats (I use Bob's Red Mill)

1/2 tbsp chia seeds

1/2 tbsp flax seeds

2 tbsp blueberries

2 tbsp raspberries

2 tbsp blackberries

1/2 banana, mashed

1/4 cup raw walnuts, chopped

Pinch ground cinammon

Pinch ground ginger

1/4 tsp vanilla extract

1 tbsp raw honey

1/2 cup almond milk (or whatever milk you prefer)

 

Directions:

In a bowl or jar mash the banan and add the oats, chia, flax, and walnuts. Top with oats, and add all of the berries, cinammon, ginger, vanilla extract and raw honey, add the almond milk and mix. Cover and refridgerate overnight. In the morning, remove from fridge and stir. Add extra nuts, granola or fresh fruit if desired! 

 

Ingredients:

2 stalks of kale

2 handfuls of spinach

1-2 ripe bananas + 1/2 for topping

1 tbsp hemp seeds

1 tbsp flax seeds

1 tbsp chia seeds

1 tbsp almond butter

1 1/2 cups almond milk (can subsitute with soy, hemp or regular)

3 cubes of ice

1/4 cup granola (I prefer Purely Elizabeths)

 

Directions: Blend spinach, kale, bananas, almond butter, milk and ice until creamy. Pour into a bowl, top with with hemp, flax and chia seeds, granola, and sliced banana. 

 

 

Ingredients:

1 brown rice cracker

1/2 mashed sweet potato

1/2 avocado, mashed

1 hardboiled egg

1/2 tsp sea salt

1 pinch cayenne pepper

1 tsp olive oil

 

Directions:

Fill a small pot with water and bring to a boil. Place the sweet potato inside and boil for about 30 - 45 minutes, until the potato can be easily poked with a fork. In another small pot, place an egg inside and fill with water, just enough to cover the egg. Bring to a boil, remove from heat, and let sit for 10 minutes. Slice the egg into quarters. Mash 1/2 of an avocado and mix with olive oil, sea salt, and cayenne pepper. Mash the sweet potato and smear on the cracker. Then top with mashed avocado, and top with an egg.

 

 

 

 

We love bowls; sweet or savory, for breakfast or for dinner. This kale and spinach smoothie is simply in a bowl, and it is a perfect post-workout recovery breakfast, and is great for two to share.

 

Ingredients:

2 stalks of kale

2 handfuls of spinach

1-2 ripe bananas + 1/2 for topping

1 tbsp hemp seeds

1 tbsp flax seeds

1 tbsp chia seeds

1 tbsp almond butter

1 1/2 cups almond milk (can subsitute with soy, hemp or regular)

3 cubes of ice

1/4 cup granola (I prefer Purely Elizabeths)

 

Directions: Blend spinach, kale, bananas, almond butter, milk and ice until creamy. Pour into a bowl, top with with hemp, flax and chia seeds, granola, and sliced banana. 

 

 

Ingredients:

1/2 cup gluten free oats

1 cup water

2 tbsp extra virgin olive oil

1 egg

Sea salt to taste

 

Directions: 

Cook oatmeal according to instructions. Heat a small pan with a little bit of olive oil, crack and egg and fry for 3 minutes. Top oatmeal with olive oil, egg, and sea salt.

 

 

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Blueberry Avocado Green Smoothie

5 minutes

Ingredients:

1/2 ripe avocado

1 cup homemade or store bought organic unsweetened vanilla almond milk

1 bunch of kale or spinach

1/2 cup organic blueberries

1 tsp hemp seeds

1 date

 

Directions: 

Add ingredients into a blender and blend until smooth. Top the smoothie with hemp seeds. 

Sweet Potato Banana Pancake

10 minutes

Servings: 1

 

Ingredients:

1 boiled sweet potato 

1 ripe banana

2 tbsp coconut oil

1/2 cup almond flour (buckwheat works too, or any other type of flour you like)

1 egg

1 cup mixed berries

1/2 tsp cinammon

Optional: 1 tbsp almond butter


Directions:

Preheat a large sautee pan or griddle on medium heat. Mash the banana and sweet potato with a fork in a large bowl. Crack egg in the bowl, add coconut oil, and mix together. In a separate bowl, mix flour and cinnamon. Add flour to wet ingredients and combine.

Using a large spoon, drop 2-3 tbsp scoops of batter on oiled pan. Cook until the edges look done and gently flip the pancakes over and cook for a few more minutes until the pancakes are nicely browned on both sides.

 

Sautee berries in a sauce pan with 1 tsp water and 1 tsp coco oil or add them raw on the pancake. 

Optional: top with tbsp almond butter.

 

 

GLUTEN FREE OATMEAL WITH STEWED FRUIT

10 minutes

Ingredients:

1/2 cup gluten free oats (I use Bob's Red Mill)

1 cup of almond milk (soy, regular, hemp, water - all work too)

1/4 cup organic raspberries

3 strawberries sliced

1/4 cup blueberries

1/2 banana sliced

1 tsp coconut oil

1 tsp raw coconut butter

1/2 tsp cinammon

1/2 tsp raw honey 

1/4 cup dried mulberries

1/2 tsp flax seeds

 

Directions:

Place oats and preferred milk in medium sized pot and bring to a boil. Reduce heat and simmer for 3-5 minutes; keep stirring the oats. The longer you let the oats cook, the thicker the consistency. Heat a small pan with coconut oil and place the raspberries, strawberries, blueberries, banana, cinammon and raw honey, allow to cook for about 5 minutes, until the fruits start to fall apart. Pour the oats into a serving dish and top with the stewed fruit, dried mulberries, flax seeds and top with a spoonfull of raw coconut butter. Almond, cashew or peanut butter are great alternatives too. 

PINK SMOOTHIE

5 minutes

Ingredients:

1/2 papaya

1/2 mango

1 cup raw coconut water

1/2 cup raspberries

1/2 cup strawberries

 

Directions: 

Place all ingredients in a blender and blend until smooth! 

 

GREEN MACHINE

5 minutes

 

Ingredients:

2 stalks of kale

1 cup of spinach

1 tbsp almond butter

1 ripe banana

1 tsp coconut oil

1 cup homemade almond milk (you can use hemp, soy, or regular milk too)

1 tbsp chia seeds

1 tsp hemp seeds

 

Directions:

Put all ingredients in a blender and blend until smooth. Top with hemp seeds. 

TROPICAL GREEN SMOOTHIE

5 minutes

A refresing smoothie for the summer and a great boost of electrolytes for him (and you!) after a hard workout.

 

Ingredients:

2 stalks of kale

1 banana

3/4 cup pineapple

1/2 papaya

1 cup raw coconut water

 

Directions:

Place all ingredients in a blender and blend until smooth.

3 INGREDIENT FIG PANCAKES

10 minutes

Ingredients: 

1 rip banana

2 ripe figs, chopped

1 egg

1 egg white

1 tbsp coconut oil for cooking

 

Topping suggestions:

1/2 cup fresh or sauteed berries or

2 tbsp maple syrup or

2 tbsp raw organic honey or

1 tbsp coconut oil 

 

Directions:

Mash a banana well in a bowl. Make sure to mash the banana well enough so that the consistency is smooth. Once mashed, crack the egg and egg white and mix the ingredients well. Chop the figs and add those into the batter. 

 

Heat a medium sized pan and add the coconut oil. Spoon some of the mixture into the pan and cook the pancakes for about 1-2 minutes per side, until just brown. Top with berries or any natural sweetener! 

SAVORY SWEET POTATO PANCAKES

15 minutes

Ingredients:

1 sweet potato, boiled or steemed until soft, mashed

1 ripe banana, mashed

1 tsp sea salt

1 cup buckwheat or almond flour (I used buckwheat, that’ why they are a bit dark)

1 tsp baking powder 

1 tsp baking soda

1 cup unsweetened almond milk (regular milk can be used too)

1 tsp cinnamon

1 tsp paprika

1 tsp cumin

1 cup spinach, finely chopped

2 tbsp extra virgin olive oil

1 egg (or 1 flax egg)

1/4 cup crumbled goat cheese

1 tsp coconut oil

 

Directions: 

Preheat a large non stick skillet over medium heat. In a mixing bowl or blender, mix the sweet potato, banana, almond, spinach and egg. In a separate bowl, mix the flour, baking powder, baking soda, cumin, cinnamon and paprika. Whisk the wet ingredients into the dry ingredients until the batter has no clumps. Lightly grease the skilled with coconut oil and scoop about 2-3 tbsp of batter onto the skillet and spread the batter into a circle. Cook the pancake until the edges are a little darker in color and until firm. Flip and cook for another few minutes just until golden. Top with crumbled goat cheese and drizzle with olive oil. 

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