Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert! 

Ingredients:

2 mashed ripe bananas

1/3 c maple syrup

1/4 c coconut oil, melted

1 egg

2 tsp vanilla

3 c slow cook rolled oats

1/4 c sunflower seeds

1/4 c raisins

1/3 c dark chocolate chips

2 tbsp chia seeds

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

To make: 

In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.

In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda, and salt and mix well,

Add wet to dry and combine.

On parchment-lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them.  Lightly press the top of each with a spatula to gently condense (not flatten!).

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These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour.  Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.

Ingredients:

3/4 c slow-cook rolled oats, divided

1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained

1 egg

2 tbsp low-sodium soy or tamari sauce

1 tbsp tahini

2 cloves garlic, crushed

2 tsp ground cumin

3/4 tsp chili powder

1/4 tsp cinnamon

1/4 tsp sea salt

1.5 c cooked quinoa

1 c mashed cooked sweet potato

2 green onions, chopped (white and green parts)

1/2 c packed fresh cilantro, chopped

1-2 tsp olive or coconut oil

To make:

Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside. 

Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should...

This is a super-simple, healthy dinner that cooks while you are out living your busy life, and mild-tasting, crowd-pleasing comfort food: What more could you ask for?

Ingredients:

1-1b of skinless, boneless chicken breasts (about 2 large) or thighs 4 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
3 ribs of celery, sliced
1 yellow onion, chopped
2 cloves of garlic, crushed
1 tsp sea salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
4 c. low-sodium chicken broth
1 cup unsweetened almond milk, divided
3 tbsp arrowroot powder*

*you can substitute cornstarch if you don't have arrowroot powder

To prepare:

Add the chicken, potatoes, carrots, celery, onion, garlic, salt, pepper, seasoning, and chicken broth to crockpot, and stir to combine. Set cooker to 4-6 hours on high setting or 8-10 hours on low setting.

Once cook time is complete (at least a half-hour before eating), remove the breasts or thighs & shred with a fork, then return meat to crockpot (You may not need to do...