Yield: 12 servings

Ingredients:

• 4 mashed bananas

• 1 tbsp vanilla 

• 3 and ¾ tbsp maple syrup or honey

• 1 egg

• 1.5 cups whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp salt

• 1 tbsp flax seeds

• 2 tbsp olive oil

• Optional add-ins: ¼ cup chopped walnuts, ¼ cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees. Using a 9x5 loaf pan, grease the sides and line the bottom with parchment paper.

2. In a large mixing bowl, combine mashed banana, vanilla, maple syrup, and egg,

3. In a separate mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Add this to wet ingredients until mixed.

4. Stir in olive oil, flax seeds, and optional add-ins. Add mixture to loaf pan. 

5. Bake for 35-45 min until done. Cool for 10-15 minutes before removing from the loaf pan.

6. Slice and Enjoy!

Makes approximately 8 servings

Ingredients:

¼ cup pepitas

2 tbsp hemp hearts

2 tbsp sesame seeds

2 tbsp sunflower kernels

8oz dark chocolate (either chips or bars, chopped small)

Optional: pinch of flaky salt

Directions:

1. Line a small baking sheet with parchment paper and set aside.

2. Optional: toast seeds (one grouping at a time) in a dry skillet for 45 seconds to one minute depending on the size of the seeds.

3. Place all seeds in a bowl and mix thoroughly.

4. Place chocolate in a microwave safe bowl and microwave in 30 second increments, stirring after each, until completely melted.

5. Pour chocolate onto the parchment paper lined baking sheet. Shake and tap the baking sheet to spread the chocolate evenly.

6. Sprinkle the mixed seeds over the chocolate.

7. Optional: sprinkle and pinch of flaky salt on top.

8. Let chocolate bark rest for two hours until set. If the bark is not completely set at two hours, place the baking sheet in the refrigerator until set completely.

9. Break or cut bark into pieces.

10. Store in the refrigerator.

Ingredients:

¾ cup graham crackers flour (add graham crackers to a food processor and process until they reach flour-like consistency)

1 ½ Tbsp avocado oil

1 tsp lemon zest, freshly grated 

1 pinch salt

1 egg

1 egg white

1 cup fat-free vanilla Greek yogurt

½ tsp maple syrup

2 Tbsp lemon juice, freshly squeezed

1/3 cup fresh blueberries 

Instructions:

Preheat the oven to 350F. Coat a baking sheet with nonstick cooking spray.

In a food processor, add the graham cracker flour, avocado oil, ½ teaspoon lemon zest, and salt and process until well mixed. Press the mixture into the bottom of the pan and bake for 10 to 15 minutes until the crust is golden brown. Remove the pan from the oven and set aside to cool.

In a blender, mix the egg, egg white, yogurt, maple syrup, lemon juice, and the remaining lemon zest until smooth. Stir in the fresh blueberries and pour the filling onto the prebaked crust.

Transfer the pan to the oven and bake for 25-30 minutes or until the center is set. Remove it from the oven and place it on a wire rack to cool completely. 

Cut into equal-sized squares and serve chilled or at room temperature.

Ingredients:

¾ cup chickpeas, drained from a can

¾ cup milk (your choice of milk)

1/3 cup chocolate chips

3 Medjool dates

½ Tbsp maple syrup

½ tsp vanilla extract (optional)

1 pinch salt 

Instructions:

In a food processor or a blender, blend everything until very creamy. If it’s too thick, add a little bit more milk. 

Refrigerate to set and serve as a dip or a spread.

Keep refrigerated for up to 1 week.

Ingredients: 

• 1 Cup Vanilla Greek Yogurt 

• 1 Tablespoon Jello Cheesecake Pudding Mix 

• (Optional) 1 Tablespoon of milk or milk alternative for creamier taste 

Optional: 

• Add 1 serving of your favorite protein powder for more protein

• Add your favorite toppings like fresh fruit, nuts, or seeds 

Instructions: 

Mix or whisl greek yogurt and pudding together well until desiredconsistency. Add toppings as desired. Enjoy!

Ingredients:

2 cups fresh or frozen blueberries and/or blackberries

3 Tbsp. powdered sugar

2 wide strips lemon or lime zest

½ cup granulated sugar

1 ½ cups plain whole-milk yogurt

2 Tbsp honey

¼ tsp kosher salt

1-2 Tbsp chia seeds

Special Equipment: 10 3-oz. ice pop molds

Instructions:

1. Cook berries, powdered sugar and lemon zest over medium heat, stirring to dissolve

sugar, until berries are starting to burst and mixture is thick and bubbling ( ~ 5 min.). Let

cool, discard zest.

2. Meanwhile, bring granulated sugar and ½ cup water to a simmer in a small saucepan, stirring to

dissolve sugar. Let syrup cool 10 min, then whisk in yogurt, honey, chia, and salt.

3. Divide half of sweetened yogurt mixture among ice pop molds, filling about 3/4 inch up the

sides. Freeze until beginning to set, 45-60 min.

4. Divide half of berry mixture among ice pop molds. Repeat with one more layer of yogurt mixture

and one more of berry mixture, leaving top quarter of molds empty to allow room to expand.

Using an ice pop stick, swirl berries and yogurt together to create a marbled effect.

5. Insert sticks and freeze solid, at least 3 hours.

*Good for 3 months if kept frozen

Ingredients:

1 lb rhubarb (leaves removed)

4 large eggs at room temperature

1 cup coconut sugar 

½ cup light olive oil

1 cup all-purpose flour

½ cup blanched almond flour

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

Instructions:

1. Preheat the oven to 350 degrees F, and line bottom of a spring form pan with parchment paper.

2. Sift the flours, baking powder, soda and cinnamon into a medium bowl. Mix well with a spoon.

3. In a bowl of a standup mixer beat together eggs and coconut sugar on high until pale and fluffy (~10 min). You could also use a hand mixer if you don't have a stand mixer.

4. Cut rhubarb into 1/4-1/2 inch slices and set aside

5. Pour the oil in the eggs and sugar mix very slowly while the mixer is beating. Add vanilla extract

6. With the mixer on low, add the sifted dry ingredients in 3 equal parts until just incorporated. Do not overmix!

7. Pour batter into prepared pan. Add the rhubarb on top of othe batter and gently push down with a spoon so the rhubarb is evenly distributed. It will will look like a lot of rhubarb.

8. Bake for 50-60 minutes or until a toothpick stuck in the middle comes out clean.

9. Cool on a rack for 15 minutes, loosen edges with a knife or thin spatula and open the spring form. Dust powdered sugar on top. 

Substitutions:

You can add fruit to the rhubarb or substitute other fruit if you'd like! Options: strawberries, blueberries, raspberries, blackberries, pitted cherries, chopped apricots, chopped peaches, sliced apples or sliced pears.

Ingredients:

For Crust

 2 cups graham cracker crumbs

 1/3 cup maple syrup

 1/3 cup olive oil

 Pinch of salt

For Filling

 16 ounces (1 block) silken Tofu

 1 cup creamy peanut butter

 2 teaspoons vanilla extract

 2-3 tablespoons maple syrup to taste

 8 ounces cool whip

Instructions:

1. In a food processor, pulse the graham cracker crumbs, syrup, oil, and salt until just

combined

2. Press firmly using your hands or the bottom of a cup into a greased pie dish

3. Bake crust for 7 to 10 minutes at 375 degrees F until light golden brown

4. Allow to cool

5. While crust cooks, sandwich tofu between two paper towels and place under something

heavy (such as a pot) to press out the excess moisture (alternatively use a tofu press).

Leave for about a half hour

6. In a large bowl, break up the tofu into small bits along with 1 cup peanut butter

7. Using a mixer, mix together until combined

8. Add maple syrup and combine to desired sweetness

9. Fold mixture into whipped cream to create a fluffy mousse texture

10. Poor into crust

11. Chill in refrigerator until ready to serve

Ingredients:

8 oz. part skim ricotta cheese

8 oz. Greek vanilla yogurt

8 oz. mascarpone cheese

1 cup powdered sugar

1 cup dark chocolate chips

Instructions:

Mix the ricotta, yogurt and mascarpone cheese.  Blend with a hand blender.  Slowly add the powdered sugar, remaining a small amount for the top.  Mix in half of the chocolate chips.  Sprinkle remainder of the sugar and chocolate chips.  Chill for 30 minutes before serving.  Serve with chocolate graham crackers, waffle cookies, or strawberries.  

Ingredients:

Whole wheat pizza dough

Green applies, sliced

Smart balance butter

Cream cheese

Goat cheese

Cinnamon, ginger and nutmeg to taste

Honey

Instructions:

Mix the apples with smart balance butter, cinnamon, ginger and nutmeg to taste.  Bake until softened (about 15 minutes).  Meanwhile, spread a layer of cream cheese on the dough.  When apples are done spread out over the cream cheese and top with goat cheese and sprinkle on a little more cinnamon, ginger and nutmeg.  Drizzle a light coating of honey over the pizza and bake at 415 degrees for 15 minutes.