Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:

• Add all crust ingredients into food processor  and blend until everything is finely chopped and well combined.  Mixture should be thick and sticky.  Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
• Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
• Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)

• Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
• Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
• Pour filling over crust and spread evenly with a rubber spatula.
• Place in the fridge for 2-3 hours or until the pie sets.
• Add toppings only once ready to eat so the bananas on top don't brown.
• Store in refrigerator.

*Use organic ingredients when feasible!

​Ingredients:
2/3 cup grapeseed oil
1 cup raw honey
4 eggs
2 cups mashed banana (about 4-5 large bananas)
1/2 cup unsweetened coconut milk
2 tsp. baking soda
2 tsp. vanilla extract
1 tsp. salt
1 tsp. ground cinnamon
3 1/2 cups whole wheat flour

Directions:

1. Preheat oven to 325°F and grease with butter 2 9x5 inch loaf pans.
2. In a large bowl, beat the oil and honey together by hand with a whisk.
3. Add the eggs and beat well.
4. Whisk in the bananas and milk until well combined.
5. Add the baking soda, vanilla, salt, and cinnamon and whisk to until well blended.
6. Lastly, switch to a large rubber spatula and fold in flour just until combined.  It's okay if there are some lumps.
7. Pour batter evenly into each greased loaf pan.  Bake for 55 mins. or until a toothpick inserted comes out clean.  Let the bread cool for 10 mins. before removing it from pan.
8. Remove from loaf pan onto a wire wrack and let cool the rest of the way.
9. Slice and enjoy!

*Yields two loafs.
*Use organic ingredients when feasible.

Ingredients:
2 large bananas
1 cup unsweetened coconut milk
1 Tbs. vanilla extract
1/8 cup maple syrup
3 cups frozen raspberries
1 Tbs. whey protein powder
​organic sugar free granola (you can use your own homemade or find the kind I used here)
extra banana
chia-seeds
shredded coconut

Directions:

1. Add bananas, milk, vanilla, syrup, berries, and powder into a blender and blend thoroughly on high for about 60 seconds. (It blends the best if you add the ingredients to the blender in that order.)  Smoothie should be thick and free of any chunks.
2. Pour smoothie into three small bowls and top with banana slices, chia, coconut, and granola in any design you like!  (You can also top with any other topping you'd like.  Dried fruit, nuts, berries, etc.)
3. Serve immediately, and enjoy!

Ingredients:

Hash-Brown Crust:
3 cups freshly grated potatoes (about 3-4 large potatoes)
1/4 cup butter (melted)
3 tsp. salt
1/2 tsp. pepper

Quiche:
8 eggs
1 cup dairy unsweetened coconut milk
1/4 cup diced onion (about a half of a small onion)
1/2 cup diced mini sweet peppers (about 4 small peppers)
3/4 cup diced sliced turkey (omit if you prefer vegetarian quiche)
2 tsp. salt
1 tsp. Italian spice
1/2 tsp. pepper
3/4 cup (split into 1/4 in the mixture, and 1/2 to sprinkle on top)

Directions:

1. Preheat oven 375° and prep 9 inch spring-form pan by rubbing a thick layer of softened butter on the bottom and sides of pan.
2. Wash, peel, and grate potatoes with a cheese grater and squeeze out all the extra liquid with a cheese clothe.  Mix potatoes, melted butter, salt, and pepper in a medium bowl.
3.  Press potato mixture into the bottom on sides of pan and cook for about 20 minutes.
4. Whisk eggs and milk in a medium bowl until well combined.  Add diced onion, peppers, turkey, salt, spice, and pepper and whisk lightly until well combined.  Add 1/4 cup of cheese and whisk lightly until well combined.
5. Remove hash-brown crust from oven and immediately pour egg mixture into the crust.  Bake at 375° for about an hour.  (Cooking time may vary depending on the heat of your oven.  I would recommend setting your timer for 45 mins and checking on it.  When quiche is finished cooking, it should jiggle ever so slightly, and when a toothpick is inserted it should come out clean.)
6. Once the quiche is cooked all the way through, open oven and sprinkle remaining cheese on top.  Let cook for about 10 more minutes, or until cheese is completely melted.
7. Remove from oven and let cool for about 5 minutes before removing the edge of the pan and serving.
8. Slice and enjoy!

*Use organic ingredients when feasible.

Ingredients:
6 large bell peppers
2 cups of your favorite rice
1 lb. ground turkey
1 Tbs. grapeseed oil (or avocado oils works too)
1 tsp. garlic powder
1 small onion (diced)
1/2 cup crushed tomatoes (you can used canned or you can lightly run some fresh tomatoes through a blender)
4 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup cheddar cheese

Directions:

1. Preheat oven to 350°F and prepare your rice with 2 cups rice and 4 cups water.
2. Cut off the tops of your peppers and remove the core and seeds.
3. In a large skillet add oil and diced onions and saute until brown and cooked.  Add the turkey and cook on medium heat until thoroughly cooked.  Stir occasionally with spatula so the turkey doesn't burn.
4. Add the crushed tomatoes, garlic, Italian seasoning, salt, pepper, and Parmesan cheese and stir until well blended.  Let cook for about a minute or until the cheese is fully melted and remove from heat.
5. Fill peppers half way with rice.  Sprinkle a bit of the cheddar cheese over the rice and then stuff with meat mixture until each pepper is full.
6. Line the glass pan with whatever rice is left and fit fully stuffed peppers in pan with the rice.
7. Sprinkle with the rest of your cheddar cheese.
8. Bake for about 30 minutes or until cheese is golden brown on top.

*Store leftovers in fridge.
​**Use organic ingredients when feasible.

For Italian Seasoning:
3 Tbs. dried parsley
3 Tbs. dried basil
2 1/2 Tbs. dried oregano
1 Tbs. garlic powder
1 tsp. dried thyme
1 tsp. onion powder
1 tsp. dried rosemary
1/4 tsp. black pepper

Mix together in a small bowl with a spoon.  I got about a 16 oz. jar's worth of seasoning.

*I used all organic herbs, and make sure you smell this blend after it's all made because it smells AMAZING!!!