Makes approximately 12 muffins
The Goods:
Dry Ingredients:
1 1/2 cups almond meal 
1/3 cup coconut flakes
1/4 cup coconut flour 
2 tbsp ground flax seed
1 tbsp cinnamon 
1 tbsp baking soda
1/2 tsp sea salt 

Wet Ingredients:
3 eggs
2 tbsp ghee, melted
1 tbsp coconut oil, melted 
1 cup coconut milk (lite, cream or regular is too heavy for this recipe) 
1 ripe banana 
2 large apples or 3 small apples chopped 
1 tsp vanilla extract 

Optional adds: 1 tbsp date syrup for added sweetness, dried cherries or other dried fruit of choice 

How To: 

1. Preheat over to 350 degree and line muffin tray with 12 paper liners, set aside. You can also grease the liners with a little coconut oil or ghee for easier removal once baked.
2. In a mixing bowl or electric mixer, add all dry ingredients and  stir until well combined or on low if using an electric mixer.
3. Add remaining wet ingredients one by one with whisk or on medium power if using electric mixture until well combined and forms a batter consistency.
4. Spoon batter evenly in muffin liners. Fill to the very top, as they will not rise much.
5. Bake for 23-25 minutes or until lightly brown on top.
6. Remove from oven and let cool before serving. 
7. Store in an airtight container at room temperature. Will store well for 5 days, but if you are anything like our family they will be gone in a day or two.

Note: I love to add almond butter or grass fed butter!

The Goods:
1 1/2 cups quick cook oats
1 cup @kitehillfoods unsweetened dairy free yogurt (hooray to priobotics without the dairy)
1 tbsp maple syrup
1 tbsp almond butter
2 scoops @vitalproteins collagen powder
1/2 cup pitted seasonal and local cherries 

How to:

1. Prepare oats by adding 1 cup boiling water to dry oats
   
2. Add yogurt, protein, maple syrup (or other natural sweetener), and nut butter of choice (almonds have the highest amount of protein and compliment the cherries and yogurt well)
   
3. Mix well with your spoon and let cool for 1 minute
4. Top with pitted and halved cherries, cocoa nibs, sliced bananas, and a dollop of almond butter

Makes 2 large smoothies (meal replacement) 
The Goods:
14 oz filtered water
2 oz cherry concentrate (unsweetened, I purchase at Whole Foods)
2 cups frozen berries (mix of any berries) 
2 loosely packed cups chopped kale or spinach (kale has a bit more flavor than spinach, but we are Kale Yeah! people at ULA)
1/2 cup frozen coconut chunks (alternatively used 1/2 cup frozen banana --for a sweeter, creamier option)
1/2 cup plain greek yogurt 
1 loosely pack cup ice cubes 
Optional add-ins: 3 tbsp hemp seeds, 2 tbsp chia seeds, 2 scoops Vital Proteins Whey Collagen Powder, 1 tbsp cinnamon) 

How To: 

1. Add water to blender first and then cherry concentrate (this makes it easier to measure the quantity).  
2. Add remaining ingredients.  Blend on high for 30 seconds and then slow speed for an additional 30 seconds.  

Note: I love to add hemp for omega and protein benefits.  

The Goods: 
8 roma tomatoes 
2-3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar 
2 tsp herbs de provence 
2 garlic cloves, minced 
2 pinches of Maldon salt or sea salt 
2 pinches of coconut sugar 

How To: 

1. Preheat oven to 450F. 
2. Rinse tomatoes, remove the stem portion, and slice in half length-wise. 
3. Place tomatoes skin-side down on greased baking sheet.  
4. Drizzle tomatoes with olive oil, balsamic vinegar.  Then sprinkle herbs de provence, sea salt, minced garlic, and sugar evenly over surface. 
5. Roast for ~30 minutes until caramelized.  Remove from oven and allow to come to room temperature. Garnish with thinly sliced basil leaves.  Serve with goat cheese and your favorite crackers or crostini! 

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!