Overnight Samoa Oats

vegetarian | gluten free | dairy free | soy free | egg free | vegan

10 minutes or less | batch prep

What You’ll Need:

2 c gluten free rolled oats

4 Tbsp cocoa powder

1 c almond slivers

4 Tbsp chia seeds

8 Tbsp unsweetened coconut shreds

4 Tbsp PURE maple syrup

12 c unsweetened milk of choice

For serving:

4 c fresh fruit of choice

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Divide dry ingredients equally into (4) glass containers for easy grab & go breakfasts all week long OR combine into one large bowl. Mix well to combine.

Add syrup & milk. Mix well.

Store covered overnight in the fridge.

Eat right out of the fridge, or heat in the microwave. Enjoy with a serving of fresh fruit!

Serves 4.

Pear & Dairy Free Ricotta Breakfast Tacos

vegetarian | gluten free | dairy free | egg free | soy free | vegan

15 minutes or less + overnight soaking for the cashews | batch prep

What You’ll Need:

For the ricotta**:

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

For the tacos:

8 corn or wheat free tortillas

4 ripe pears

honey, local to your area

cinnamon

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**This makes a double batch of ricotta—you will only use about half for these tacos!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside. This recipe makes a double batch of ricotta! Store in the fridge for quick breakfast taco assembly all week long:

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 2 Tablespoons or so of prepared ricotta. Top with a sliced pear, drizzle with honey and sprinkle with cinnamon

Fold in half and eat like a taco!

Serves 4.

Cinnamon Raisin Muffins

gluten free | vegetarian | soy free | dairy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 1/2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

2 small zucchini, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract
1/4 c raisins

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfecting well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Chocolate Covered Cherry Smoothie

gluten free, vegetarian, vegan, dairy free, soy free, one dish meal

10 minutes or less | batch prep

What You’ll Need (for each smoothie)

1 heaping cup frozen pitted dark cherries

2 Tbsp hemp hearts

2 Tbsp cocoa powder

1 Tbsp PURE maple syrup

2 c unsweetened vanilla milk of choice

Handful (about 8) ice cubes

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Combine all ingredients in a high speed blender. Process into smoothie goodness and enjoy.

Serves 1.

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Batch prep hack: Multiply recipe x4 (see breakdown below). Divide ingredients equally into wide mouth, pint size glass mason jars OR quart size freezer bags. Secure lids/bags & pop into the freezer.

When you’re ready for a quick breakfast, pour frozen ingredients from bag/jar from freezer to blender (running jar under warm water for a minute helps soften & loosen what’s inside!) Add 2c sweetened almond milk to blender, blend & enjoy!

4 heaping cups frozen pitted dark cherries

½ c hemp hearts

½ c cocoa powder

¼ c PURE maple syrup

8 c unsweetened vanilla almond milk

*No ice required for frozen smoothies!

Serves 4

Energy Balls

gluten free | vegetarian | soy free | dairy free | egg free

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp mini dark chocolate chips

3 Tbsp dried cranberries, finely chopped

3 Tbsp hemp hearts

½ c all natural peanut butter, no sugar added

1/3 c honey, local to your area

parchment paper

5 c fruit of choice

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Combine dry ingredients in a large bowl.

Add nut butter & honey. Mix well.

Line a cookie sheet with parchment paper. Use a Tablespoon measure to make heaping scoops, rolling each into a ball as you go.

Pop in the fridge* and serve with 1 cup of fruit for easy grab and go breakfast all week long!

*Stores well covered in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Makes about 15

Serves 5 (3 balls per serving)

Peaches & Cream Oven Pancake

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened milk of choice

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

2 small ripe peaches (or 1 large), pitted & sliced

cinnamon for sprinkling

4 c additional fruit of choice for serving

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Preheat oven to 375*

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients. Mix well.

Lightly grease a 6- ish inch pan with coconut oil. Pour prepared batter into pan & top with sliced peaches. Sprinkle with cinnamon & pop into the oven for 28 minutes, or until a toothpick comes out clean.

Serve with 1 c fresh or frozen fruit of choice.

Store in the fridge for up to 5 days!

Serves 4.

Freezes well

Arugula & Shroom Egg Cups

vegetarian | gluten free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 (5-7oz) bag baby arugula

1 pint mushrooms, any variety, sliced

1 Tbsp coconut oil

10 eggs

4 ounce log goat cheese, crumbled

Salt & pepper to taste

For serving:

5 cups/pieces of fruit, any variety

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Preheat oven to 375*

While oven heats, sauté mushrooms in coconut oil, stirring often for about 5 minutes, or until most of the water has cooked out. Add arugula to pan, stirring until wilted.

Grease muffin tins lightly with additional coconut oil.

If you like scrambled eggs: Crack one egg in each cup. Wisk gently to scramble. Top each with salt, pepper, cooked veggies & goat cheese.

If you like over-hard eggs: Add a layer of cooked veggies; a layer of crumbled goat cheese to each muffin. Crack one egg in each, top with salt and pepper.

Bake for 15-20 minutes, or until a toothpick comes out clean. Enjoy with a serving of fruit for quick breakfasts!

Serves 5.

Lemon Ricotta Pancakes

vegetarian | gluten free | soy free

20 minutes or less | batch prep

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp baking powder

1 tsp baking soda

½ tsp sea or Himalayan salt

6 eggs, beaten

16 ounces full fat, or part skim ricotta cheese

1 Tbsp PURE maple syrup

2 Tbsp coconut oil, melted

Zest of 1 lemon

2 pints blueberries + additional maple syrup for drizzling, for serving

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Preheat skillet or griddle to medium-high heat.

Combine dry ingredients in a blender or food processor. Pulse to create flour. Transfer to a large bowl.

Add wet ingredients, stir well. Using a ¼ cup size measure, scoop batter onto hot skillet/griddle. Cook until bubbles appear on the top of each cake. Flip, and cook for an additional 3-4 minutes.

Drizzle berries & prepared pancakes with a maple syrup and ENJOY

Makes 12 cakes,

Serves 4

These freeze well, and are also great to have on hand from the fridge for grab and go during the week!

Chocolate Power Bowl

vegetarian | gluten free | dairy free | soy free | egg free| vegan

15 minutes or less | batch prep

What You’ll Need:

For the oats:

2 c gluten free rolled oats

2 c unsweetened vanilla almond milk

4 Tbsp cocoa powder

4 Tbsp PURE maple syrup

For the topping:

2 bananas, peeled & sliced

1 12-16 ounce bag frozen raspberries

4 Tbsp natural peanut butter

4 tsp chia seed

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Combine oat ingredients equally in a (4) glass jar or Tupperware.

Divide toppings equally on top of each.*

Pop into the fridge overnight.

Eat strait out of the fridge, or heat in microwave/over low heat on stovetop in the morning!

*Or, add toppings to overnight chocolate oats just before diving in to make it look really pretty ;)

Serves 4

Strawberry Daiquiri Smoothie Bowl

vegetarian | gluten free | egg free | soy free | dairy free | vegan

15 minutes or less | batch prep

What You’ll Need:

1 pound (16oz) bag frozen strawberries

1 pound (16oz) bag frozen riced cauliflower

2 bananas, peeled, sliced in half & frozen

juice of 2 limes

8 Tbsp hemp hearts

4 Tbsp pure maple syrup

4 c unsweetened vanilla almond milk

OPTIONAL: unsweetened coconut shreds for topping

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Meal prep hack: Divide smoothie ingredients (omitting milk & toppings) into (4) wide mouth, pint size glass mason jars or quart size freezer baggies.

Secure lids/bags & pop into the freezer.

Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with coconut if desired & die in with a spoon

Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!

Serves 4

Oatcakes

gluten free | vegetarian | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 ½ tsp baking powder

¾ tsp cinnamon

1 dash sea salt

3 c gluten free rolled oats

2 small/medium ripe bananas, peeled & mashed

1 ½ c unsweetened vanilla almond milk

3 eggs

1 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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Combine dry ingredients in large bowl. Stir well.

Add bananas to bowl & mash with a large fork or potato masher. (This will not be smooth. Totally normal!)

Add wet ingredients to bowl & allow to sit for 10 minutes or so (even overnight if you want!)

Meanwhile, heat skillet or griddle to medium-low heat. 

Pour ¼ c size scoops batter onto skillet. Cook for 2-3 minutes, or until bubbles form on the top.

Flip and cook an additional 2 minutes or so.

Top with pure maple syrup and serve with fruit of choice.

Makes about 10 cakes, serving 3-4

Peach Breakfast Tortillas

gluten free | vegetarian | nut free | soy free

10 minutes or less

What You’ll Need:

8 corn tortillas

4 ounce log soft goat cheese

4 peaches

Optional:

Cinnamon

PURE maple syrup

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If you have a gas range: Torch the tortillas on each side over high heat.. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla. This can be done in a dry frying pan on an electric range, too!

Smear each each tortilla with 1-2 Tbsp.cheese. Top with sliced peaches, sprinkle with cinnamon & maple syrup if desired.

Fold in half and eat like a taco!

Makes 4 servings.

Chocolate Pancakes

vegetarian | gluten free | dairy free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 large, ripe banana, mashed

1/3 c ground flax seed

3 Tbsp cocoa powder

1 tsp baking powder

4 eggs

½ c unsweetened milk of choice

2 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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Heat griddle or large frying pan to medium-high heat.

Mash banana in a large bowl. Add dry ingredients & mix well. Follow by wet ingredients, mixing well.

Using a ¼ c size measuring cup, spoon batter onto hot griddle/pan. This batter initially spreads out thin, so be sure to give each cake plenty of room!

Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side. These are delicate cakes, so flip with love!

Serve with fruit of choice & drizzle with PURE maple syrup

Makes about 10 perfect cakes, serving 3-4.

Watermelon Bruschetta

vegetarian | gluten free | nut free | soy free | egg free

20 minutes or less

What You’ll Need:

1 medium seedless watermelon (or 1/2 large), sliced

8oz buffalo mozzarella cheese in water, drained & sliced

1.25oz fresh basil, chopped

4 tomatoes, sliced

For the drizzle:

3 Tbsp honey, local to your area

1 1/2 tsp balsamic vinegar

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This recipe is simple and so, so good!Prepare as pictured above, staking watermelon, tomato, cheese, basil & drizzle. Or, cube all ingredients, top with drizzle and serve like a salad.

If meal prepping, make the salad, and divide evenly into (4) containers for easy grab & go throughout the week.

Serves 4

Magic Muffins

gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

1 small zucchini, shredded

2 medium carrots, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

OPTIONAL: (but highly recommended) ¼ cup 85% dark chocolate chips (omit if dairy or soy free)

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 25 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Chocolate Chia Pudding

gluten free | vegetarian | dairy free | soy free | egg free | vegan

15 minutes or less + overnight | batch prep

What You’ll Need:

8 Tbsp chia seeds

4 Tbsp ground flax

4 Tbsp hemp hearts 

4 Tbsp pure maple syrup

2 Tbsp cocoa powder

3 c unsweetened milk of choice

16oz bag frozen berries, any varieties

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Whisk ingredients well (with exception of milk & berries) in a medium size bowl OR divide equally into separate containers (portions broken down below!) for easy grab and go breakfasts throughout the week.

Wisk in milk & top with berries. Pop into fridge overnight.

Pull out of fridge and enjoy as a super nutrient dense, energy filled breakfast!

Serves 4.

To meal prep into (4) portions:

2 Tbsp chia seed

1 Tbsp ground flax

1 Tbsp hemp heart

1 Tbsp maple syrup

1/2 Tbsp cocoa powder

3/4 c unsweetened vanilla almond milk

top with 1 c berries

Strawberry Tacos

gluten free | vegetarian | nut free | soy free | egg free

10 minutes or less

What You’ll Need:

8 corn tortillas

1 pound fresh strawberries, sliced thin

4 ounces goat cheese

OPTIONAL: cocoa powder

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If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 1 Tablespoon or so of goat cheese. Top with sliced strawberries & dust with cocoa

powder if desired.

Fold in half and eat like a taco!

Serves 4.

Southwest Power Bowl

gluten free | vegetarian | dairy free | soy free

25 minutes or less

What You’ll Need:

For the pico de gallo:

1 pint cherry tomato, diced

1 small bunch fresh cilantro, chopped

1 large shallot, minced

Juice of 1 lime

¼ tsp sea salt

Fresh cracked pepper

OPTIONAL: 1 fresh jalapeno, seeded & diced

For the bowl:

4 eggs

½ Tbsp coconut oil

1 avocado, sliced

1 can black beans, drained & rinsed

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Prepare pico de gallo by combining all ingredients in a medium bowl. (This can be done up to 5 days ahead of time, and stored covered in the fridge!)

Melt coconut oil in a skillet. Crack eggs into pan. They are perfect cooked over-hard for this dish--but do what you love!

Serve eggs with fresh pico de gallo, sliced avocado & black beans. Share with a friend.

Serves 2

Basic Gluten Free Pancakes

gluten free | vegetarian | dairy free | soy free

20 minutes or less

What You’ll Need:

1 ½ c ground flaxseed

2 tsp baking powder

2 tsp ground cinnamon

pinch salt

5 eggs

4 Tbsp coconut oil, melted

½ c filtered water

PURE maple syrup

4 c fruit of choice

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Preheat griddle or large frying pan to medium/medium-high.

Mix dry ingredients in a large bowl. Add wet ingredients. 

Batter will be lumpy--totally normal!

Measure ¼ c scoops of batter onto hot griddle or frying pan.  Flip when they begin to bubble!  

Serve with pure maple syrup & fruit of choice.

Makes about 10 perfect cakes, serving 3-4

These freeze well, too!

Acai Bowls

vegetarian | gluten free | egg free | dairy free | vegan**

10 minutes or less | batch prep

Look for acai in the freezer section, either in packets or in chunks. Don’t see them at your grocer? Don’t stress! Swap for frozen blueberries.

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What You’ll Need:

Blend 1 packet or 1c chunks acai berries

1/2 frozen banana *

1-1.5 c non dairy milk of choice

1 c frozen riced cauliflower, no salt added

For serving:

1/3 c gluten free granola

additional fruit, if desired

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Combine fruit, veggie and milk in a high speed blender.

Agitate through the top of the blender as needed keep everything moving. You may need to add a little more almond milk, a few Tbsp at a time, to desired consistency.

Scoop out of the blender using an ice cream scoop and spatula. Top with granola + more fresh fruit if desired & share with a friend!

Serves 1.

Meal prep hack: Divide smoothie ingredients (omitting milk & toppings) into (4) wide mouth, pint size glass mason jars or quart size freezer baggies.

Secure lids/bags & pop into the freezer.

Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with coconut if desired & die in with a spoon

Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!

**Not all granolas are vegan, dairy free or gluten free. Always read your ingredient labels, especially if this is important to you!