recipeWEDNESDAY: Pumpkin Oat Breakfast Cookies

Pumpkin Oat Breakfast Cookies

1/4 c coconut oil

1/4 c honey

2 c oats

1/2 c dried cranberries

2/3 c pumpkin seeds

1/4 c flax seeds

1 tbsp chia seeds

1 tspn cinnamon

1/2 tspn sea salt

1/c pumpkin puree

2 eggs

Preheat oven to 325. In a small sauce pan, melt coconut oil and honey. In a large bowl mix oats, cranberries, pumpkin seeds, ground flax, chia seeds, cinnamon and sea salt. Mix in coconut oil and honey along with pumpkin puree into the dry ingredients. Mix until well combined. Lined a baking sheet with parchment paper. Scoop spoonfuls onto baking sheet and flatten slightly. Bake for 15-20 minutes. 

recipeWEDNESDAY: Turmeric Smoothie

Turmeric Smoothie

This is a great way to slip turmeric into your diet, which has a very distinct taste. Turmeric is anti-inflammatory, anti-viral, anti-bacterial and anti-fungal.

1 c milk
1/2 c frozen mango
1 banana
1 tbsp coconut oil
1/2 - 1 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp fresh ginger
1 tsp chia seeds
1 tsp maca

recipeWEDNESDAY: Coconut and Blackberry Breakfast Bowl

Coconut and Blackberry Breakfast Bowl

 

 

1 ripe banana
1 c goat yogurt
½ c spinach, frozen or fresh
1 c blackberries, frozen or fresh

¼ c unsweetened coconut flakes

2 tsp chia seeds
2 tsp hemp hearts

1 tsp pumpkin seeds
2-4 leaves mint, chopped

 

 

In a blender add banana, yogurt and spinach. Blend well. Add a 1/2 c of blackberries, pulse a few times in blender. Pour mixture into serving bowl. Top with remaining blackberries, chia seeds, pumpkin seeds, coconut flakes and chopped mint.

 

recipeWEDNESDAY: Winter Salad

Winter Salad

2 c cooked  quinoa

2 c chopped beets, either pickled or roasted

1 c pomegranate arils

4 oz crumbled goat cheese

½ c toasted pistachios

2 c chopped apples

2 tbsp chia seeds or hemp hearts

2 c fresh  spinach

1/2 c apple cider vinegar

2 tbsp honey

1/4 c olive oil

sea salt and pepper, to taste

fresh herbs, if desired

Plate spinach first, then layer on additional ingredients. To make dressing, combine vinegar, honey, olive oil and seasonings. Mix well and lightly sprinkle on top of salad.

recipeWEDNESDAY: Cranberry Orange Oatmeal Bake

Cranberry Orange Oatmeal Bake

2 c oats

1/2 tsp ground cinnamon

3/4 c goat milk or heavy cream

2 tbsp orange zest

2 tbsp butter

1 tsp vanilla extract

1/2 c chopped walnuts

2 tbsp chia seeds

1/2 tsp sea salt

1 c whole fresh cranberries

1/3 c honey

Preheat oven to 350 degrees. Grease a 8x8 baking dish. Combine oats, brown sugar, cinnamon, salt and cranberries in a large bowl first. Then stir in the milk, orange zest, butter, vanilla, nuts, and chia seeds until well combined. Pour into baking dish and bake for about 30 minutes.

recipeWEDNESDAY: Chia and Lemon Cream Tarts

Lemon Cream and Blueberry Tarts

This recipe was born out of boredom in our breakfasts and is the result of a few recipes I combined over the years. It is a great addition to breakfast and also makes for a light dessert!

1/2c walnuts
1/2c almonds
1tbsp vanilla extract
2tbsp coconut oil 
pinch of sea salt
juice of 2 lemon
1-2tbsp honey
1/4c heavy cream 
1/4c chia seed

Preheat oven to 350. Place walnuts, almonds, vanilla, melted coconut oil and sea salt in food processor. Blend until mixture is crumbly with no large pieces remaining. Divide mixture between 4 ramekins and press firmly to make crust. Bake for approximately 10-15 minutes, until crust is slightly browned. Place remaining ingredients into food processor, blend until well combined. (If the mixture is too stiff add a bit more of the liquid ingredients, the chia seeds will continue to firm up after being blended) Spoon mixture into the 4 cooled ramekins. Top with blueberries or sliced strawberries and refrigerate until thoroughly chilled. 

recipe WEDNESDAY: Chocolate Green Smoothie Bowl

Chocolate Green Smoothie Bowl

1/2c old fashioned oats

2tspn chia seeds

1c hemp or coconut milk

1 avocado

1 small fresh ginger

1 banana

1c spinach, fresh or frozen

1tbsp almond butter

1/2tspn cacao
1/2tspn sea salt
2tspn hemp hearts
2tspn unsweetened coconut flakes
handful of berries

In a small bowl, soak oats, chia seeds in milk overnight, or as much time as possible. Add avocado, ginger, banana, spinach, almond butter, and cacao to your blender. Puree until smooth. Spoon out to 2 bowls and top with remaining ingredients.  

recipe WEDNESDAY: Berry Bar with Rejuvenate

Berry Bar with Rejuvenate

Some of you know the taste of Rejuvenate, it can be difficult to take EVERY day. Why not try getting your Rejuvenate is another form? Or even sneak some detox in to your loved ones? Also play around with different seeds and nuts that are beneficial for your blood type!

1/4c raw almonds
1/4c raw walnuts
2tbsp  chia seeds
2-3scoops of Rejuvenate
1/4c dried fruit (unsweetened cranberries, raisins, etc)
2tbsp coconut oil
1/4c fresh or frozen raspberries or blueberries

Options: cacoa powder, shredded coconuts, dates, etc

Add each ingredient, one at a time to food processor to blend well.  Distribute evenly and press mixture into a glass baking dish. Refrigerate till bars are cooled thoroughly. Slice into bars. Refrigerate to store. 

recipe WEDNESDAY: Chia Peanut Butter Cookies

Chia Peanut Butter Cookies

Can you tell we are on a bit of a chia kick lately? This yummy cookies were a hit with our families and we hope you enjoy them too. Remember we are not encouraging having these every day, but a special occasion cookie is ok!

1 1/2c rolled oats
1tspn baking powder
1/2c gluten-free flour
 2 tbsp chia seeds
1/4c coconut oil
1/2c  brown sugar
3/4c peanut butter or almond butter
2 eggs
1tspn vanilla extract
1/2c dark chocolate chunks



Preheat oven to 350.

In a medium bowl, whisk together oats, baking powder, flour, and chia seeds.
In the bowl of an electric mixer, beat coconut oil, peanut butter, eggs, vanilla and sugar until creamy.  Stir in oat mixture to combine, then chocolate chunks,
Roll spoonful of dough into ball, place on lined cookie sheet. Bake for 12 minutes.