Spotty, ripe bananas
Coconut flour
Coconut oil
Non-dairy  milk (I used almond-coconut)
Cacao nibs
Fresh blueberries
Hemp seeds
​Flaxseed meal
Baking soda
Cinnamon
Nutmeg
Sea Salt

1. Preheat oven  to 180 C. 
2. In a large mixing bowl, mush up 3 large (spotty) bananas. 
3. Add about 2 C coconut flour, 1 tbsp flaxseed meal, 2 tbsp coconut oil, 1 1/2 C non-dairy milk, 1 tsp baking soda.
4. Stir in 1/4 C hemp seeds, and cacao nibs to your liking. 
5. Spice with cinnamon and nutmeg to your liking, and add a pinch of sea salt. 
6. Add 1 C fresh blueberries at the end (try not to crush them up while stirring them in). 
7. Once firm, but still quite moist- add to bread pan and bake for about 45 minutes. It might take longer to bake all the way through, so just check periodically. 
​8. Once baked through, let cool and ENJOY!

Muffin:
Juice pulp (I used carrot and a bit of ginger)
Coconut flour
Flaxseed meal
Cacao nibs
Non-dairy milk (I used almond/coconut)
Walnuts
Hemp seeds
​Chia seeds
Coconut oil
Cinoman
Nutmeg
​Sea salt

Cacao Topping:
Cacao powder
Cacao butter
Coconut oil 
Monk fruit sweetener (or any other natural sweetener like agave, stevia, maple, etc)
Purified water
​Coconut flakes 

This recipe calls for juice pulp. If you don't have juice pulp, shredded carrots will do. Please just know this option will carry more moisture, so you might need to supplement with a bit more flour. 

Muffins:
1. Preheat oven to 180 C. 
2. In a large mixing bowl, combine about 3 - 4 C of juice pulp with 1 - 1 1/2 C coconut flour, and 1 heaping tbsp flaxseed meal.
3. Add 1 - 1 1/2 C non-dairy milk, and 2 tbsp coconut oil. 
4. Add cacao nibs, hemp seeds, chopped walnuts, and chia seeds to your liking.
5. Spice with cinnamon and nutmeg to your liking. 
6. If mixture is dry, option to add a bit of purified water or more milk. 
7. Stir until sticky and dense. 
8. Add to muffin tins, and bake for roughly 45 minutes. 

Cacao Topping:
I didn't measure this one at all. Sorry everyone! Have fun with the experiment :)

1. Heat raw cacao butter, pure cacao powder, monk fruit sweetener (or other natural sweetener) with a small amount of purified water on stove. 
2. Cook on low heat, and stir continually. 
​3. Observing consistency, add more water accordingly. 
4. If you like chocolate super sweet, add more sweetener. If you prefer a rich, dark taste- add more cacao powder. 
5. Taste as you go, and adjust accordingly! 

Final product:
1. Once muffins are baked through, let cool. 
2. Add cacao topping (you may need to heat it again if the consistency has changed), and sprinkle with coconut flakes. 
ENJOY!

Stuffed Sweet Potato:
Sweet potato
Chickpeas (canned, or dried)
Quinoa
Tahini
Avocado
Alfalfa sprouts
​Fresh garlic
​Fresh coriander
Nutritional yeast
Paprika
Ground Corriander
Cumin
Sea salt
Olive oil

Veggies:
Broccoli
Cauliflower
Kale
​Lemon
​Sea salt

Note that the sweet potatoes take a long time to bake. Mine took almost 2 hours! Although it depends on the oven, and the size of the potato- it's still important to allow yourself plenty of time here. 

Sweet Potato:
1. Preheat oven to 180 C.
2. Cut sweet potato in half, and make small square incisions along the inside without cutting all the way through. This will help it bake faster. 
3. Place on baking tray and cover with olive oil. Spice to your liking with paprika, ground coriander, cumin and sea salt. Add nutritional yeast to your liking, and a full clove of crushed garlic to each half of the potato. 
4. These take awhile to bake! It depends on the size of your potato, as well. Set a timer for 45 minutes, and continue to check on it from there. The potato should be soft when it's done. 
5. Make quinoa while it's baking. 

Chickpeas:
1. Add crushed, fresh garlic to frying pan with olive oil (I used 4 cloves, because we like it garlicky).
2. Cook at a low to medium heat until garlic is browning.
3. Add 1 can of chickpeas, and spice with paprika, ground coriander, cumin and sea salt to your liking. 
4. Cook on low to medium heat until beans are soft and flavorful. 

Veggies:
1. Chop cauliflower, broccoli and kale (or any veggies of your choice). 
2. Lightly steam veggies with a pinch of sea salt and black pepper. 
3. Add a squeeze of fresh lemon to veggies and stir. 

Plating:
1. Once sweet potatoes are soft, remove from oven and plate by spread the half in half (still keep the cubed insides in tact. 
2. Fill with quinoa and chickpea mixture.
3. Top it with avocado, sprouts, and drizzle with tahini. Add a sprinkle of fresh coriander to your liking.
4. Add a side of veggies (option to also drizzle with tahini and top with fresh coriander, as well).
ENJOY!

Required:
Brown, spotty bananas
Coconut flour (or any GF flour of your choice)
​Non-dairy milk (I used almond/coconut)
Cacao nibs
Flaxseed meal
Cinnoman
Nutmeg
Sea salt


Optional:
Pumpkin seeds
Hemp seeds
Chia seeds
​Coconut oil 
Fresh blueberries

As usual, measurements are not exact. Sorry, but I don't have a measuring cup, and I prefer experimenting rather than being precise. 

Preheat oven to 180 C.
1. Mash up 4 - 5 brown spotty bananas. 

2. Add roughly 1 C of coconut flour, 1 tbsp coconut oil (this is optional, and can be subbed with water if you're on an SOS diet), 1/4 C non-dairy milk of your choice. Mix altogether until firm. 

3. Stir in roughly 1 tbsp flaxseed meal, pumpkin seeds, cacao nibs, hemp seeds, chia seeds, blueberries, to your liking. All of these "toppings" are optional- they just add more nutrients and variety in the texture. Feel free to get creative, putting in anything extra you'd like. 

4. Once stirred spice to your liking, and add biscuits to baking tray with parchment paper. 

5. Bake for 35 - 45 minutes depending on the size of your biscuits. 

6. Cool and enjoy when they're still warm!

1. In mixing bowl, add 1 1/2 C coconut flour to 1/2 C purified water, pinch of sea salt, and 1 tablespoon coconut oil (oil is optional). If you want a more moist base, add more coconut oil. Option to add natural sweetener if you know you like your treats super sweet. 

2. Spread base onto bottom of glass tupperware or any glass pan. Pack down until compact.

3. Spread layer of nut butter on top of base. I added a super thin layer, but if you want more of a nutty taste- then add more. Put in freezer when done. 

4. Melt 8 large pitted dates on stove with 1/2 - 3/4 C purified water. Stir until it creates a thick paste. Let paste cool. 

5. Once paste is cool (or coolish), spread thick layer on top of nut butter layer. 

6. Sprinkle cacao nibs and hemp seeds on top to your liking. 

7. Put in fridge or freezer until firm (freezer is simply faster, but make sure not to FREEZE the slices). 

8. Once firm, cut into squares, and ENJOY!

Lettuce Wrap:
Jackfruit (canned or fresh)
Lettuce of your choice 
Garlic
Yellow onion
Tomato
Red chili 
Paprika
Sea salt

Stir Fry:
Zucchini
Asparagus
Mushroom
Bell pepper
Kale
Olive oil 

Salsa:
Tomato
Green habanero pepper
Red Chili 
Lemon
Sea salt
Cilantro

Guacamole:
Avocado
Red bell pepper
Lemon
Sea salt
Cilantro

Sweet Topping:
Fresh mango
Cayenne pepper
Lemon
Sea salt

Bean Mixture:
Black beans
Nutritional yeast
Black olives
Pickled Jalapeno

Additional:
Quinoa

As usual, measurements are approximate. Sorry in advance! 

Lettuce Wraps:
1. In a large pan, add 1 cup of water, 3-5 cloves of garlic (depending on your liking for garlic), half of yellow onion, paprika, sea salt. Fry ingredients until hot. 

2. Chop and add 1 tomato and 1/2 - 1 whole red chili  (depending on spice preference) to mixture. Keep hot, and stir accordingly for about 10 - 15 minutes until flavorful. 

3. Shred jackfruit (with hands or knife), and add to mixture. Bring to low heat, and cover with lid (option to add more sea salt, paprika or water  as needed). 

4. Keep mixture on low heat while prepping the rest. The longer the jackfruit sits, the more flavorful it will be. Recommended a minimum of 45 minutes, which is why it's best to do first- so it can sit on the stove while you prep the rest.  

5. Rinse and dry lettuce. Keep in fridge until plating. 

6. Make quinoa, and keep warm. 

Stir Fry:
​1. Chop zucchini, asparagus, mushroom, bell pepper, and kale to your liking (I prefer small pieces) and add drizzle with olive oil and a pinch of sea salt. 

2. These will cook pretty quickly, so no need to fry them up until about 10 minutes before serving. 

Salsa:
1. Blend 1 1/2 tomatoes with 1 red chili, and 1 habanero pepper until liquid. 

2. Add a squeeze of lemon (1/8 large lemon), and a pinch of sea salt. 

3. Because I like my salsa a bit more chunky, I added 1/2 of chopped tomato to liquid salsa. This is optional. 

4. Top with fresh cilantro to your liking. 

5. Put in fridge. 

Guacamole:
1. I kept this guac pretty plain, because there's already so much going on with this dish. You can spice it up beyond this if you want. 

2. Mash 1 - 2 avocados with 1/2 copped red bell pepper. 

3. Lightly salt as needed, and add a squeeze of lemon. 

4. Top with fresh cilantro. 

5. Keep in fridge.

Sweet Topping:
1. Dice 1 fresh mango into cubes and dust with cayenne pepper. Add a SMALL squeeze of lemon and SMALL pinch of salt. 

2.  Shake up so all cubes have some cayenne on them. 

3. Keep in fridge. 

Bean Mixture:
1. Add whole black beans (canned or dry) to splash of water on stove. 

2. Stir in a hefty dose of nutritional yeast so the mixture thickens and gets "cheesy."

3. Add chopped black olives and chopped pickled jalepenos to your liking. 

4. Keep covered on low heat. 

Plating:
1. Take lettuce out of fridge. Make sure it's full dry. 

2. You can add a little bit of everything to one lettuce cup. Or, you can only add jackfruit and salsa, guac, and mango topping- keeping the veggies and quinoa/beans outside. 

3. Remember that the salsa, mango, and jackfruit will be packing some HEAT in terms of spice. So, make combos according to your spice tolerance. 

4. ENJOY!

Full head of kale
Tahini
Nutritional yeast
Sea salt
​Olive oil (optional)

1. Preheat oven to 175 degrees Celsius. 
2. Wash and dry kale.
3. Tear or chop kale into bite-size pieces of your liking. 
4. Once oven is hot, cover baking sheet with parchment paper and fill with kale. 
5. Oil is optional for flavor, but not necessary. Drizzle kale with olive oil here if you're using it. 
6. Sprinkle kale with nutritional yeast and sea salt to your liking. 
7. Add tahini to your liking. 
8. Bake for 10 - 15 minutes, or until leaves are slightly crunchy. 
​9. Let cool & enjoy!

Juice Pulp of your choice (I used apple, pear, ginger and carrot)
Quinoa flakes (you can also use oats here if you're not bothered about making it gluten free)
Pumpkin seeds
Sunflower seeds
Slivered almonds
Hemp hearts
Chia seeds
Cacao nibs
Dried fruit of your choice (I used diced apricots)
Coconut oil 
Maple syrup (you can use honey or another sweetener here)
Cinnamon
​Nutmeg

1. Preheat oven to 170 C

2. Add juice pulp, quinoa flakes, pumpkin seeds, sunflower seeds, slivered almonds, hemp heart, chia seeds, cacao nibs, and dried fruit to large mixing bowl (I didn't measure any of these, just added the ingredients to my liking with the juice pulp and quinoa flakes being the majority).
*Option to hold off on adding the dried fruit to the mixture until it's cooled if you don't want it baked in.

3. Add 1.5 - 2 tbsp of coconut oil, and maple syrup to your liking (I used about 1/4 C). The less oil you use, the less sticky the granola will be. The less maple syrup you use, the less sweet it will be. Stir together into a sticky mixture. 

4. Spice with cinnamon and nutmeg to your liking (I used about 4 tsp of nutmeg and 5 tsp of cinnamon). Add a pinch of sea salt. 

5. Line large baking sheet with parchment paper, and spread mixture onto it relatively thinly. Pat down so that it's one solid rectangle. The more firmly you pack it together, the more likely it will stick together into larger chunks once it's baked and cooled. 

6. Bake for about 30 - 40 minutes or until golden on the top. I like to pull mine out after about 30 minutes, pat it down again to get it nice and compact, then pop it in for about another 10 minutes. 

7. Once it's cooked to your liking, let it cool in the tray. It will stick together better if it cools in the tray, rather than getting broken apart right away. 

8. After it's cooled, break apart to your liking and enjoy!

Apples (I used Pink Lady)
​Carrot
Pitted dates
Nut butter (I used almond butter) without sugar or additives
Sunflower seeds
Almond meal
Flax seed meal
YourSuperFoods Muscle Power and Chocolate Lover blends
Cacao nibs 
Organic shredded coconut (no preservatives or additives)
Walnuts​
Cinnamon 
Nutmeg

Preheat oven to 190 degrees Celsius

1. Cut up 3 standard-sized apples of your choice. I used Pink Lady apples, and I kept the skin off- just removed the seeds/core. Blend until smooth like applesauce. Add to large mixing bowl. 

2. Shred 2 large carrots with cheese grater, and add to mixing bowl. 

3. Blend about 1 - 1 1/2 C of pitted dates. The more dates you use, the sweeter the cookies will be. So, if you want less sugar, use less dates. Add blended dates to mixing bowl. 

4. Add 2 heaping tablespoons of nut butter to mixing bowl. I used almond butter, but any kind is good here. Just made sure there isn't any added sugar to your nut butter. Or, better yet- just blend up your own!

5. Include 1 - 1 1/2 C of cacao nibs (depending how chocolatey you want them), and 1 - 1 1/2 C of sunflower seeds (depending how nutty you want them). 

6. Mix in almond meal as a flour substitute as needed. I used about 1 1/2 C total, but kept adding depending on the consistency of the mixture.

7. I put in YourSuperFoods Muscle Power and Chocolate Lover blends as extra nutritional boosts, but these are totally optional. I used a heaping tablespoon of each.

8. Add about 1/2 C of flax seed meal, or as much as you need to bind the mixture. It should start getting sticky as you stir in the flax. 

9. Spice with cinnamon and nutmeg to your liking. I went heavy here, with a tablespoon of each. But it's totally up to you. 

10. When oven is preheated, put cookies on parchment paper. When the cookies were formed, I added even more cinnamon on top along with a walnut and a few coconut flakes. 

11. I baked mine for about 45 minutes, and they got super brown. Check them after 30, and bake them to your liking. 
​Enjoy!

Sauce:
Follow the Creamy Avo Dressing recipe

Bowl:
Zucchini noddles
Broccoli
Nori
Brussel sprouts
Carrots
Spinach
​Alfalfa sprouts
Slivered almonds
​Kalmata olives
Hemp seeds
​Sesame seeds
Sesame oil
Olive Oil
Sea salt
​Paprika

Sauce:
Follow the Creamy Avo Dressing recipe.

Bowl:
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt. 

2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total. 

3. You have the option to keep the zoodles raw, or cook them. 

4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch. 

5. Shred 1 large carrot (raw) with cheese grater. 

6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl. 

7. Mix together grated carrots and zoodles, and add on top of spinach. 

8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts. 

9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top. 
Enjoy!