Ingredients:
1 frozen banana
3 quarter cup of almond/coconut milk
1 quarter teaspoon cinnamon
1 scoop of protein powder of choice
1 tablespoon maca powder
1 teaspoon of almond butter

optional toppings:
1 tablespoon sliced almonds (or seeds of choice)
1 tablespoon coconut pieces or flakes
1 date chopped up or sliced banana
1 handful of berries (or fruit of choice)

Instructions:
-Place the frozen banana, protein powder, maca powder, cinnamon, almond butter and almond/coconut milk into a blender or processor and blend until smooth
-Pour the mixture into your smoothie bowl and add the toppings

Ingredients:
1 frozen banana (or 1 ripe banana)
1 cup fresh or frozen berries
1 half cup of almond/coconut milk
1-2 tablespoons raw cacao
a pinch of cinnamon

optional:
1 half cup of ice
1-2 tsp of almond or nut butter
1 scoop of protein powder
1-2 tablespoons of hemp seeds

Instructions:
-Add all of the ingredients into a blender and blend for 2-3 minutes or until the smoothie is the texture of your choice (if needed, stop the blender and stir the ingredients again to get any off the edges and then blend again until smooth)
-Pour smoothie liquid into a bowl or glass of choice
-Top with any toppings of your choice

Ingredients for frosting:
3 quarter cup of raw cashews
2 tablespoons of maple syrup
1 tablespoon melted coconut oil
2-4 tablespoons water as needed
1 tablespoon of fresh orange juice
1 teaspoon vanilla extract
1 quarter teaspoon himalayan salt
1 teaspoon of orange zest

Ingredients for muffins:
1 and 3 quarters cups of oat flour
1 quarter cup of oats
2 tablespoons baobab powder
1 quarter cup coconut sugar
1 teaspoon baking powder
1 half teaspoon baking soda
1 half teaspoon ginger powder
1 quarter teaspoon nutmeg powder
1 half teaspoon sea/himalayan salt
1 half cup raisins
1 cup grated carrot (about 3 carrots medium to large sized)
1 cup almond milk (or any dairy free milk of your choice)
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
2 tablespoons maple syrup

Instructions for muffins:
-Preheat oven to 375 degree F
-Grease a muffin pan with coconut oil
-Add all of the dry ingredients in a big bowl and mix together
-Add all of the wet ingredients into another bowl and then pour into the dry ingredients with a spoon and mix together
-Scoop about 2 tablespoons into each cup
-Bake for about 20 minutes or until a toothpick comes out clean
-Allow the muffins to cool off for about 20 minutes and frost muffins if you desire
-You can store muffins in the fridge

Instructions for frosting:
-Place cashews in a bowl and pour 3 cups of boiling water over the cashews and leave them to soak for about 20 minutes
-Drain cashews and place them in a food processor with all of the other ingredients and blend until smooth
-Add water as needed (use only one or two tablespoons at a time)
-Place the mixture in a smaller bowl and use as icing for the muffins

Ingredients:
1 cup oats
1 half teaspoon cinnamon
3 tablespoons chia seeds
pinch of salt
1 cup almond milk
1 half cup of filtered water
1 and a half ripe banana
2 tablespoons of nut butter of choice
1 tablespoon honey or maple syrup/ 10 drops of stevia

toppings:
banana slices
coconut flakes
cacao nibs
seeds
nuts

Instructions:
-Add all dry ingredients into a mason jar or glass container and mix
-Then add the liquid ingredients and stir together
-Place in the fridge over night and then add toppings and extra water or almond milk if too dry

Ingredients:
1 and a half cups oats (gluten free)
1 cup almonds/ nut of choice
1 cup unsweetened coconut flakes (large flakes work best)
1 half tsp. himalayan or natural sea salt
1 half tsp. cinnamon
3 tablespoons honey or maple syrup
5 tablespoons almond butter (or natural peanut butter)
1 tsp vanilla extract

optional:
dried fruit of choice: cranberries, raisins, etc.
seeds of choice: sunflower, pumpkin seeds, etc.

Instructions:
-Add the almonds/nuts of choice, the oats, coconut flakes, cinnamon and salt into a large bowl
-Pour the nut butter, honey and vanilla extract into a small bowl and mix until blended well
-Pour the wet ingredients into the dry ingredients and mix well. The consistency should be a sticky yet firm texture that you can form into bars
-Line a baking pan with criss crossing parchment paper and spoon the mixture into the bottom of the pan. Use something with a flat surface to press down the mixture (use some parchment paper on the bottom if the mixture sticks at the bottom of what you are using to press the bars into place
-Cover the pan and place in the fridge for at least an hour or overnight which gives the oats time to absorb liquid to help set the bars
-When you take the mixture out to cut the bars, pull the parchment paper and lift the whole mixture out of the pan. Cut the bars into a square shape (they stay together better in this shape)
-You can then wrap and store bars in the freezer (to keep for several months) or for a couple days at room temperature

Ingredients:
4 zucchinis
a half a cup basil
2 cups cherry tomatoes
1 half cup of sundried tomatoes

optional:
-bell peppers
-small carrots
-purple shredded cabbage
-olives

Instructions:
-spiralize the zucchini into a large bowl
-chop the basil into pieces,
-cut the cherry tomatoes in half
-cut any other vegetables that you desire to add
-mix all of the dry ingredients into the bowl of zucchini

Optional sauces:

Olive oil, lemon and herb sauce
-mix 2 tablespoons of olive oil with 2 tablespoons of lemon juice
-add some himalayan salt to taste
-add dried herbs of your choice
-pour desired amount onto vegetables

Pesto
-see recipe on lunch page

Cheesy mustard
-pour a generous amount of healthy mustard onto the vegetables
-sprinkle with nutritional yeast and mix well for a cheesy mustard dressing

Ingredients:
2 cups cooked quinoa
1 ripe avocado
4 kale leaves
8 olives
4 tablespoons sauerkraut
1 cup baked sweet potato or vegetable of choice
seeds of choice to sprinkle on top

Sauce:
1 half cup of tahini
1 half fresh lemon juice
2 teaspoons of honey/maple syrup
1 tablespoon (or more) of water if needed

Instructions:
-cook the quinoa and sweet potato
-add half the kale, quinoa, avocado, sweet potato and vegetables into large bowl
-use 4 of the olives (chopped into smaller pieces) to add ontop
-sprinkle half of the seeds

Instructions for sauce:
-mix all ingredients in a small bowl until fully smooth
-pour half the sauce over the vegetables in the bowl and enjoy

servings:
-2

Ingredients:
1 and a half cups of sauerkraut
2 cups of apples (sliced- you can choose 1 red and 1 green)
1 third cup of red onion (or sweet onion)
12 leaves of Savoy cabbage
2 tablespoons of organic extra virgin olive oil (cold pressed)
2 tablespoons of apple cider vinegar
freshly ground black pepper
himalayan salt

optional:
1-2 teaspoons of maple syrup or honey
1 tablespoon of sesame seeds
1 quarter cup cranberries
1 tablespoon of raisins
1 half cup of walnuts
1 carrot (grated)

Instructions:
-Chop the apples into slices, red onion and savoy cabbage
-Place the sauerkraut, apples, red onion and cabbage into a large bowl
-Mix the olive oil, apple cider vinegar, salt and pepper in a bowl (add the honey if you desire)
-Add any of the optional items of your choice
-Pour the dressing over the salad
-You can serve immediately or place in the fridge for about an hour