Serves 4 Ingredients
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas
Melt one tablespoon coconut oil in a large skillet over medium heat.
Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
Roll up burritos and serve immediately.
6 oz organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin
Combine all ingredients in a small bowl.
Chill until ready to serve.
1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt
Add ingredients in order listed to a high powered blender.
Blend until completely smooth.
Store in an airtight container in the refrigerator for up to a week or freeze.
1 1/2 cups organic brown rice flour
1/3 cup gluten free organic rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. organic cinnamon
3/4 cup organic apple sauce
1 cup organic almond milk
1/3 cup organic coconut sugar
2 Tbsp. organic coconut oil
2 Tbsp. organic flax seed meal
1 tsp. organic vanilla extract
1 organic granny smith apple
1/2 cup non-dairy chocolate chips
1/4 cup organic dried cranberries
Preheat oven to 375°F. Chop apple into small cubes, place in a frying pan and sauté with 1/2 tsp. of cinnamon. Cook until soft.
Mix together 2 Tbsp. of flax in a small dish with 6 Tbsp. of water and set aside.
In a separate bowl, mix together flour, oats, baking powder, baking soda, remaining cinnamon and stir. Next add apple sauce, almond milk, coconut oil and vanilla extract to the bowl, stir well until all is combined. Add flax mixture and stir again.
Fold in cooked apple, chocolate chips and cranberries.
Line muffin tin with paper liners and fill evenly among the 12 liners.
Cook muffins for 18 minutes. Allow to cool before eating!
2 cups organic rolled oats
½ cup organic walnut pieces, toasted and chopped.
1/3 cup organic brown sugar, plus more for serving
1 teaspoon baking powder
1 ½ teaspoons organic ground cinnamon
½ teaspoon fine grain sea salt
2 cups organic milk or milk alternative
1 large organic egg
3 tablespoons organic unsalted butter or ghee, melted and cooled slightly
2 teaspoons organic vanilla extract
2 organic ripe bananas, cut into 1/2″ chunks
1 ½ cups organic blueberries or mixed berries
Preheat oven to 375 F with a rack in the top third of the oven. Generously butter the inside of an 8″ square baking dish.
In a bowl mix together the oats, half the walnuts, the brown sugar, the baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, egg, half of the butter and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts over the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve.
2-3 cups organic fruit (Pick 1 or more)
Firm, crisp apple or pear-quartered, cored, each quarter halved crosswise and sliced
Apricots or plums – pitted and sliced
Peaches (peeled) or nectarines – halved, pitted, each half halved crosswise, and sliced
Strawberries – stemmed and sliced
Blueberries, raspberries, blackberries (halved if large)
Pineapple-peeled, cored, and cut into medium dice
Seedless grapes – halved
1/2 to 3/4 cup Nuts (Pick 1-2)
Toasted & chopped organic walnuts, pecans, hazelnuts, pistachios, or almonds
Adjust an oven rack to the lowest position and preheat the oven to 400F.
Microwave the cream cheese for 15 seconds to soften slightly. Mix the cream cheese with the 2 tablespoons honey or agave and your flavoring of choice.
Spread the cream cheese mixture over each portion of dough. Top with fruit and sprinkle with nuts.
Bake until the fruit is bubbling, about 10-15 minutes. Remove from the oven. Drizzle with additional honey or agave, cut into portions, and serve hot or warm.