Strawberry- Lemonade muffins

2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional


Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).

In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.

Bake for 25 minutes.
Let cool and enjoy!


Fall Granola


granola-fall2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup
  • Preheat oven to 350 degrees
  • If you buy whole pecans and walnuts, chop using blender or food processor. Chop roughly into about halves or quarters. In large bowl mix all nuts, seeds, and coconut flakes. Stir together and add in spices with a pinch of salt.
  • In separate smaller bowl, melt coconut oil. Stir in sugar and maple syrup until well combine.
  • Pour wet mixture over the dry ingredients and mix until all pieces are coated evenly.granola-ingredients
  • Line large pan with parchment paper. Pour mixture onto pan and spread out evenly.
  • Bake about 20 minutes, checking halfway through and stirring, to ensure even baking.
  • Remove from oven and allow to cool about 10 minutes, on baking pan.
  • Crumble and place in air-sealed jars.


Matcha Green Waffle


1 1/2 cups of coconut milk (or almond)
1 1/4 cup of gluten-free flour
1/4 tsp of baking soda
1 1/2 teaspoons of baking powder
1 tablespoon of melted coconut oil
2 tsp matcha green tea powder
1 dash of agave

Blend or stir well with whisk
Preheat waffle iron
Cook in waffle iron as instructed
(Forms rather fluffy, if you prefer crispy: I toast mine on top of stove [high heat] for about 30 second each side after its finished cooking on the waffle iron.)

Top with fresh berries, coconut shreds, slivered almonds, agave or maple syrup. Enjoy.

Recipes makes about 3 waffle depending on iron size.
Since I typically make for myself, I prepare all the batter;they freeze well and can toast at later time.

Pumpkin-Pecan Granola

Pumpkin-Pecan Granola

3 cups oatspumpkin.pecanGranola
1 cup chopped pecans
½ cup raw pumpkin seeds
2 Tbs ground flax seed
1 Tbs Cinnamon
½ Tbs Pumpkin Pie Spice
dash of salt
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree

Preheat oven to 350.
Lightly spray two baking pans; set aside

Mix oats, pecans, flax, and spices in a bowl.
In small saucepan over medium heat, melt coconut oil. Add in pumpkin puree and maple syrup. Stir. Once melted and combined, remove from stove and pour over oat mixture.

Quickly stir together, then evenly spread on baking sheets.

Bake 30 minutes (switch pans, top to bottom, halfway through)
Remove from oven and let completely cool.
Once cooled: crumble and store in airtight jar for a few weeks.

Pumpkin [Protein] Pancakes

Pumpkin [Protein] Pancakes
(makes 4)

1 cup flour (GF-optional)
(1/2 scoop Vega Vanilla Protein Powder)
¾ cup almond milk + 1 Tsp lemon juice
1/3 cup pumpkin puree1 Tbsp Earth Balance or coconut oil
1 Tbs cinnamon
1/2 tsp pumpkin pie spice/ nut meg
1 tsp baking powder
½ tsp baking soda
pinch of salt
drop of vanilla extract

Mix flour, (protein-optional), baking soda, baking powder, and spice in a bowl.
Stir in pumpkin, and slowly pour in milk and lemon juice.
Mix well
Spray pan with coconut oil spray. Pour batter onto the skillet warmed at medium heat. Once the first side starts to bubble, it’s ready to flip. Ready with pancake is slighty browned and cooked through.

Top with cinnamon, walnuts, and maple syrup

Can freeze leftovers, and re-heat

chocolate chip pumpkin muffins

pumpkin smoothieMakes: 24 mini muffins + 6 reg
(or 12 regular Muffins)


  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)


  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat

Basil-Berry Bowl

basilberryBOWLyou will need:

1 frozen banana
1 cup blueberry, raspberry, strawberry, and blackberries
3 fresh basil leaves
handful of spinach
1/2 scoop french vanilla VegaOne Protein Powder
1/4-1/2 c. water


Top with:
hemp heart
goji berries
basil leaves

Post-workout Protein Smoothie Bowl

postWORKsmoothiebowl 1 frozen banana
handful of spinach
1/2 blueberries
¼ cup frozen mango
1 Tbs peanut butter
½ scoop French vanilla Vega Protein powder
1/2-1/4 cup almond milk


top with:
ground flax-seed
goji berries
slivered almonds
PB melted with a splash of coconut oil

Banana Zucchini Mini Muffins


1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil


1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil

Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.