Ingredients

• 2 cups old-fashioned rolled oats (gluten-free)
• 1 cup raw almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 cup pitted Medjool dates
• 1 cup corn flakes
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots
• 1/4 cup honey

Preparation

Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 cup vanilla yogurt
• 1/4 cup smooth natural almond butter
• 1 cup Cheerios
• 1 cup quartered strawberries
• 1/2 cup raspberries

Preparation

In a serving dish, add a layer of the vanilla yogurt. Top with a spoonful of almond butter, cheerios, and strawberries. Top with some more yogurt, cheerios, and raspberries.
Serve immediately.

Ingredients

• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp flaked sea salt
• 1 avocado
• 1/2 lemon, juice
• 2 slices sourdough bread, toasted
• 1/4 cup cream cheese
• 1/4 English cucumber, sliced

Preparation

In a small bowl, whisk together the sesame seeds, poppy seeds, onion flakes, garlic flakes, and sea salt. Set it aside.
In a medium bowl, smash the avocado with the lemon juice. Set it aside.
Spread a layer of cream cheese on the toast. Top with a layer of the smashed avocado. Add some cucumber slices and season with the everything bagel seasoning.
Serve immediately.

Ingredients

• 1 tsp oil
• 1/4 cup turkey kielbasa, diced
• 1 cup chopped baby spinach
• 4 eggs
• 2 tbsp milk
• Salt and freshly ground black pepper

Preparation

In a large nonstick skillet, heat the oil over medium heat. Add the sausage to the skillet and cook, stirring occasionally, until it begins to brown, about 1 to 2 minutes. Stir in the baby spinach. Cook, stirring occasionally, until it is completely wilted.
While the spinach is cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan and season with salt and pepper to taste. Continue to cook, stirring, until the eggs have set and cooked to your liking, about 1 to 2 minutes.
Serve immediately.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 3/4 cup coconut sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup plain Greek yogurt
• 1/2 cup 2% milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1 apple, grated
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 2/3 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup almonds
• 6 oz semi-sweet chocolate, chopped

Preparation

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.

Ingredients

• 1 1/2 cups oat flour
• 1 1/2 cups quick cooking oats (gluten-free)
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 2 cups raspberries
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 lemon, juice

Preparation

Preheat the oven to 350°F. Prepare an 8×8 baking dish with parchment paper, leaving an overhang on both sides.
In a large bowl, whisk together the oat flour, oats, brown sugar, baking powder, and salt. Add the melted butter and mix until it is thoroughly combined.
Transfer two-thirds of the oat mixture into the baking dish and press it down firmly to create a solid crust. Set it aside.
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Simmer, stirring often, until the raspberries have burst and the mixture begins to thicken up, 5 to 6 minutes.
Pour the raspberry mixture over the oat base. Crumble the remaining oat mixture on top of the raspberry mixture in an even layer.
Bake for 25 to 30 minutes.
Allow the oat bars to cool at room temperature for 30 minutes and then in the refrigerator for an additional 30 minutes. Once they are completely set, cut them into squares.
Enjoy immediately or store in the refrigerator for up to 5 days.

Ingredients

STRAWBERRY SCONES

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2″ cubes
• 1 cup diced strawberries
• 1/2 cup half and half cream
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk

VANILLA GLAZE

• 1 cup icing sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the strawberries and stir gently.
In a medium bowl, whisk together the cream, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.
Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1″ high and 8″ across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375°F.
Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
Remove the scones from the oven and allow them to cool completely.
In the meantime, in a small bowl, whisk together the powdered sugar, cream, and vanilla extract. Drizzle the glaze over the cooled scones.
Enjoy immediately or store them in the refrigerator for up to 5 days.

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 ripe banana, mashed
• 3 tbsp chia seeds
• 1 tbsp smooth natural peanut butter
• 1 tbsp maple syrup
• 2 tbsp chopped peanuts

Preparation

In an airtight container, mix together the almond milk, mashed banana, chia seeds, peanut butter, and maple syrup. Refrigerate until the chia seeds have absorbed all of the liquid, about 4 hours, overnight if possible.
Serve immediately topped with peanuts or store in the refrigerator for up to 5 days.