The Goods: 
Brownies:
2 large or 4 small sweet potatoes 
2 very ripe bananas, slightly browned are best 
2 eggs
1/4 cup nut butter (almond, peanut, or cashew) 
1/4 cup cocoa baking powder
2 tbsp coconut nectar (or sub with 1 tbsp maple syrup and 1 tbsp coconut sugar)
1 tsp baking soda 
1 tsp vanilla extract 
1 tsp Himalayan sea salt (sprinkle on top, but you can mix into the mix if you prefer

Optional adds:
1/2 cups dark chocolate chips (100% cocoa for no sugar added)
2 tbsp chia or flax (for added lactation support)
2 scoops vital protein powder (for extra protein/collagen support)

Greek Yogurt or Coconut Cream Whipped Topping:
1 cup greek yogurt (or coconut cream from the can to keep it dairy free)
1 tbsp almond butter
1 tsp vanilla extract 
(1 tbsp maple syrup or honey for extra sweetness) 

How To: 
1. Preheat oven to 350 degrees
2. Boil a pot of water to steam sweet potatoes 
3. Peel sweet potatoes 
4. Cut into one inch cubes 
5. Steam until very soft and a knife goes through it easily, approximately 15 minutes 
6. With electric mixer (we used KitchenAid) combine steamed sweet potatoes, bananas, and eggs until well combined and smooth
7. Add remaining ingredients and mix until it’s a whipped consistency (no sweet potato chunks!)
8. Place in muffin tin for individual servings or a smaller baking dish (8" X 8") (If you use a muffin tin, know that they don't rise so you can fill them almost all the way to the top of the paper muffin cup)
9. Bake for approximately 22 minutes or until browned on top, it's okay if the middle is still a bit soft, they are best when refrigerated and served cold
10. The brownies will be moist/soft texture, but should not crumble or break apart
11. Let brownies cool, using a food processor, blender, or electric mixer combine whipped cream ingredients until it becomes a whipped consistency and add a tbsp on top OR just drizzle with almond butter, honey, and coconut flakes. 

NEXT LEVEL TIP: If you are in Seattle, these also pair amazingly with Frankie and Jo's Date Shake vegan ice cream (also available to order online/not sponsored, but I wish), with a few slices of bananas, and a drizzle of nut butter on top!  

The Goods: 
1 frozen packet Sambazon organic acai 
1/2 a frozen banana
1 cup mixed frozen berries (I froze fresh blueberries and raspberries) 
1 tbsp unsalted almond butter 
6 tbsp unsweetened vanilla almond milk

Toppings: almond butter, berries, fresh banana, coconut clusters or granola

How To: 
Pro Tip: You want the fruit frozen for the bowl to stay thick.  If your berries and banana are room temp, then the smoothie bowl will be a runny consistency. 
​
1. Run the acai packet under cold water for 10 seconds.  
2. Combine acai, frozen fruit, almond butter and 4 tbsp almond milk in food processor.  Blend to smooth consistency.  Add additional milk as needed and use spatula to scrape down sides of bowl.  
3. Serve immediately with desired toppings.  Yields 2 small servings or 1 large bowl.  

Servings: 2, approximately 4 tacos 
Prep time: 5-10 minutes
Cook time: 15 minutes (sweet potatoes)
Total time: 20 minutes 

The Goods: 
For Sweet Potato Filling: 
1 Sweet Potato
1 Tbsp EVOO
Pinch of sea salt and pepper

The Kale: 
1 Cup (handful) Lacinato Kale, stems removed
1 Tbsp EVOO
1 Tbsp lemon juice
Pinch of sea salt 

For Sauce: 
1 Ripe Avocado 
1 Cup of Spinach
1 Tbsp Apple Cider Vinegar 
1/4 Cup EVOO
1/2 Lemon or Lime, squeezed 
1/2 Jalapeno, seeded and diced 
1/2 Cup Cilantro
1 Tbsp water 

Wraps of choice, Siete for Paleo version, or sprouted whole grain are my top picks, here are the ones I used for the recipe! 

How To: 

1. Preheat oven to 400 degrees F. 
2. Dice Sweet potato into 1/2 inch cubes, place on baking sheet, cover in EVOO, sprinkle with salt and pepper, and bake for 15 minutes or until lightly browned. 
3. While sweet potatoes are baking, add all ingredients listed under the sauce section into a food processor or blender and pulse until well combined. 
4. Once sweet potatoes are baked, remove from oven and let cool for 5 minutes.   
5. Massage kale with EVOO, lemon juice, and sea salt. 
6. Place sweet potatoes and kale onto the wrap of your choice and top with the avocado sauce! Enjoy! 

The Goods: 
1 part whiskey (1.5 oz)
Juice of half a lemon
1/2 tsp organic agave or honey 
3 parts ginger-lemon Kombucha (4.5 oz) 

How To: 

1. Add ice (3-4 cubes), whiskey, lemon, and agave to shaker.  Cover and shake vigorously until outside of shaker has condensation/gets chilled.  
2. Put 1 large ice cube in a cocktail glass and pour whiskey mixture over it.  Add kombucha to glass, stir to combine.  
3. Rub outside of glass with lemon peel.  The twist lemon peel and place on top of glass.  Enjoy this sip by sip! 

The Goods: 
1 tbsp ghee (or olive oil)
1 red onion, diced
1 lb ground chicken 
2 carrots, peeled and sliced 
1 tsp minced garlic 
1 bunch of leeks
24 oz vegetable broth 
2 cups frozen brown rice 
3 tbsp tomato paste
1/2 tsp red chili flakes, optional 
salt and pepper

How To: 

1. In a dutch oven or large pot, sauté onion and ghee over medium heat for 2-3 minutes.  
2. Add ground chicken and continue cook until almost cooked through.  Break down the chicken into smaller pieces.  
3. While the chicken is cooking, clean and chop leeks.  Remove and discard the dark, dark green and brightest white parts.  Slice length-wise down the middle and soak in water to remove any loose dirt.  Then slice into 1/4-inch thick pieces.  
4. Add leek, carrots, and garlic to the chicken and onion.  Cook, stirring often, for 3-5 minutes.  
5. Add vegetable broth, frozen rice, tomato paste, s&p, as well as optional chili flakes.  Increase heat to high and bring to a boil then reduce to simmer and cover with lid.  Cook for ~10 minutes until leeks and carrots are tender.  Adjust seasonings and add additional vegetable broth or water to desired consistency of soup.  

Of note, you can make this soup with stew meat or chicken thighs as well!

For this recipe, I usually batch make the below ingredients and simply throw them in a bowl and heat and eat when I need a quick meal! 

The Goods: 
Batch cook the following: 
2 cups of quinoa:

• How to make ahead: Easy to make, rinse and add to a medium pot, add 2 cups of chicken broth and 2 cups of water and bring to a boil. Cover and reduce heat to medium low, let simmer until water is absorbed, approximately 15 minutes. 

2 sweet potatoes
1-2 heads of broccoli (or veggie of choice) chopped (remove stems): 

• How to make ahead: Dice sweet potatoes in 1-2 inch cubes, toss potatoes and chopped broccoli in a generous amount of EVOO, approximately 2 tbsp and a dash of salt and pepper (add cayenne pepper for extra heat), spread evenly on a pan and bake at 400 degree F for approximately 20-25 minutes or until sweet potatoes are slightly crisped. 

1-2 pounds of of ground turkey or chicken (depending on how much protein you want to add)

• Add 1 tbsp EVOO and 1/2 a chopped onion to a cooking pan on medium heat, saute for approximately 10 minute or until meat is fully cooked. 

Toppings:
1/4 avocado, diced
2 tbsp salsa
1 handful of cilantro, finely chopped

How to: 
Let cool and keep in air tight containers in the fridge to throw together during the busy week, for quick and easy, nutritious lunches or dinners!

When you are ready to put your bowl together, simply combine all ingredients, 1/2-1 cup of each batch cooked ingredients and top with avocado, salsa, and cilantro. Feel free to add other toppings and ingredients as you see fit. Adding black beans and corn are two easy ingredients to add a Mexican  flare to this dish. 

The Goods:
2 cups old fashioned oats
1 cup almond meal
1 tbsp brewer's yeast (if you are a mama, for milk production)
1 tbsp chia seeds
1 1/2 tsp baking powder
1/4 tsp pink Himalayan sea salt
1/4 tsp cinnamon
1 banana, very ripe
2 eggs ​
1 tbsp almond butter
1 1/3 cups of coconut milk from the can (or any milk of choice)
4-6 tbsp maple syrup (depending on sweetness you like, I went for 5
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
1 apple, chopped into small 1/2 inch cubes (I used honeycrisp) and 8 thinly sliced apples.
How To:

1. Preheat oven to 350 degrees.
2. In a standard baking dish (approx. 9X9), combine all dry ingredients. This includes the oats, almond meal, brewer's yeast, chia seeds, baking powder, salt, and cinnamon.
3. In a medium bowl, mash banana with 2 eggs, add almond butter, coconut milk, maple syrup, coconut oil, vanilla extract, and apples.
4. Mix together thoroughly and then slowly pour mixture over dry ingredients. Stir until evenly combined.
5. Top dish with 8 thinly sliced apple slices and cinnamon.
6. Bake for 30-34 minutes or until lightly browned on top.
7. Cool for 5-10 minutes and serve! Save leftovers in fridge.

Serving size: Approximately 6!

The Goods: 
2 small ripe bananas or 1 large ripe banana
1/2 a large cucumber
2 heaping cups frozen mango
1 cup filtered water 
1 cup ice 
3 oz of plain greek yogurt 

How To: 

1. Peel cucumber, leaving some green skin attached and scoop out the majority of seeds using a spoon. 
2. Place all ingredients in blender.  Pro tip: I usually put the frozen ingredients in last so it's easier for the blender to incorporate everything.  Blend until smooth ~2 minutes.  
3. Serve immediately and feel free to garnish with a few pieces of the mango or a slice of cucumber! 

Makes 2 large smoothies or 4 small ones! 

The Goods:
2 tbsp ghee 
1 large sweet potato, cubed into bite-size pieces 
1/2 a large red onion, sliced 
1 cup diced peppers 
1 tsp minced garlic 
3 pre-cooked chicken sausage, sliced into bite-size pieces
*I look for Whole-30 approved ones at Whole Foods or Trader Joe's*
1 cup arugula or any green
1/2 tsp red chili flakes
1 tsp herbs de provence 
pink salt and ground pepper 
12 large eggs 
1/4 cup coconut cream (full fat), melted 
*I microwave for 10 seconds*
1 cup shredded goat cheese cheddar 

How To: ​

1. Preheat oven to 425.  Melt ghee in a well-seasoned, large cast iron skillet over medium heat.  
2. Add sweet potatoes and onions to skillet and cook for 3 minutes, until onions start to get translucent.  Then add garlic and peppers, cooking an additional 5 minutes or until sweet potatoes are fork tender and peppers start to caramelize.  Stir frequently and add your seasonings (chili flakes, HDP, S&P). 
3. While the veggies are cooking, whisk together the eggs, half the cheese, and melted coconut cream. 
4. Once the potatoes are tender add chicken sausage and arugula.  Cook an additional 1-2 minutes until greens start to wilt.  
5. Give your egg mix another whisk and pour evenly over your veggies.  Sprinkle evenly with remaining goat cheese.  Continue to cook on stove top an additional minute until the edges of your frittata start to solidify.  
6. Place your skillet in the center-rack of the oven and cook for ~10 minutes until eggs are cooked.  Allow to cool and garnish with fresh herbs.  Slice with a sharp knife and enjoy warm!  Optional salsa or avo as a side. 
7. Store remaining frittata in air-tight container, refrigerated for a bomb weekly breaky.