Acai Breakfast Bowl

Serves 1-2

1 frozen acai smoothie pack
½ cup organic fat free Greek yogurt
½ cup organic unsweetened vanilla almond milk (or milk of choice)
½ organic frozen banana
1 tbsp. greens powder (like Amazing Grass or Greens+)

Topping Suggestions
¼ cup organic granola
1 tbsp. organic nut butter
1 tsp. unsweetened shredded coconut
¼ cup fresh organic fruit of choice


  1. Run smoothie pack under warm water for a few seconds. Break into pieces and add to blender. Add yogurt, almond milk, banana, and greens to blender.
  2. Blend until smooth and fully combined.
  3. Pour into a bowl and add toppings. Enjoy right away.

Overnight Oats

Serves 1
1/2 cup organic old fashioned oats
1/2 cup organic milk (dairy, almond, coconut, soy, etc.)
1 tsp. organic chia seeds
1 tsp. organic flax seeds (ground or whole)
1/2 tsp. organic cinnamon
1 tsp. organic vanilla extract
1 tbsp. organic almond butter (or peanut butter)
optional: 2 tsp. organic sweetener (honey, agave, brown sugar, etc.)


  1. Measure all ingredients into a mason jar or other lidded container.
  2. Stir and refrigerate for 6 hours or overnight.
  3. Top with fresh fruit, nuts, seeds, etc. if desired.

Optional add ins: Fresh fruit, Cacao powder, pumpkin pie spice, nutmeg, peanut or almond butter, dairy free milk alternatives (hemp, soy, almond, coconut, flax, sunflower, etc.), nuts or seeds (pumpkin, sunflower, brazil, pecan, walnut, hazelnut, hemp, flax, almond, or cashew), canned pumpkin, honey, maple syrup, brown sugar, dried fruit, etc.

Sweet Potato Kale Breakfast Burritos with Chipotle Crema

Serves 4
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


  1. Melt one tablespoon coconut oil in a large skillet over medium heat.
  2. 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.
  3. Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
  4. Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
  5. Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
  6. Roll up burritos and serve immediately.

Chipotle Crema

6 oz. organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin


  1. Combine all ingredients in a small bowl.
  2. Chill until ready to serve.

Chipotle Sauce

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


  1. Add ingredients in order listed to a high powered blender.
  2. Blend until completely smooth.
  3. Store in an airtight container in the refrigerator for up to a week or freeze.

Protein Breakfast Salad

1 cup organic baby spinach
1/4 organic avocado, sliced
1/2 organic red bell pepper, diced
1 free-range egg, poached or soft boiled
2 slices cooked bacon, crumbled
2 tbsp soft goat cheese, crumbled
Sea salt & organic pepper, to taste

Creamy Dijon Dressing
1/2 cup organic olive oil
1 tbsp organic fresh lemon juice
1 tbsp organic white wine vinegar
1 tsp organic Dijon mustard
1 organic garlic clove, minced


  1. In a small bowl, whisk together dressing ingredients.
  2. On a large plate, build the salad in order of ingredients listed, starting with spinach.
  3. Lightly drizzle the creamy Dijon dressing over the salad. Reserve any leftover dressing in a sealed container in the refrigerator for future salads.
  4. Serve immediately.

Serves 1

Gluten Free Morning Muffins

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


  1. 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.
  2. Mix together 2 Tbsp. of flax in a small dish with 6 Tbsp. of water and set aside.
  3. 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.
  4. Fold in cooked apple, chocolate chips and cranberries.
  5. Line muffin tin with paper liners and fill evenly among the 12 liners.
  6. Cook muffins for 18 minutes. Allow to cool before eating!
  7. Compliments of CWCSA 2013 SRS Logo 256x161

Pumpkin Spice Pancakes

1 ½ C Organic Milk of your choice
1 C Organic Pumpkin Puree
1 Cage Free Egg
2 Tbsp Organic Sunflower Seed Oil
2 Tbsp Organic Apple Cider Vinegar
2 C Organic All Purpose Flour
3 Tbsp Organic Ground Flax Seeds
4 Tbsp Organic Brown Sugar
2 Tsp Organic Baking Powder
2 Tsp Organic Baking Soda
1 Tbsp Organic Pumpkin Pie Spice or (1 Tsp Organic Ground Allspice, 1 Tsp Organic Ground Cinnamon & 1/2 Tsp Organic Ground Ginger)
1/2 Tsp Sea Salt


  1. In a bowl, mix the milk, pumpkin, egg, oil & vinegar.
  2. Combine the flour, flax, sugar, baking soda & powder, spices & salt in a separate bowl.
  3. Fold into the pumpkin mixture.
  4. Heat a lightly oiled griddle over med/low heat. Scoop 1/4 C batter onto griddle for each pancake and brown on both sides. Serve alone or with maple syrup or agave.

Makes 6

Vanilla Poached Pears Over Greek Yogurt

1 C water
3 ripe organic pears, peeled, cored & sliced
1 organic vanilla bean
1 C organic blueberries
1 C fat free Wallaby Greek yogurt


  1. Add pears and water to a pan. Slice vanilla bean lengthwise. Scrape vanilla bean seeds into pan and add pod for extra flavor.
  2. Bring water to a boil and reduce to simmer for 20 minutes, until soft.
  3. Let cool or refrigerate.
  4. Serve with blueberries and Greek yogurt.

Serves 2-3

Gluten Free Banana Almond Pancakes

2 ripe organic bananas
2 organic eggs
1 tablespoon organic coconut flour
1-2 tablespoons organic almond butter
fresh or frozen organic blueberries
1/4 cup organic nuts of choice (walnuts, macadamia, almonds, etc.), chopped
1 teaspoon organic coconut oil
Dash of sea salt (optional)


  1. Mash bananas in a bowl.
  2. Add the eggs, coconut flour, almond butter, blueberries, and nuts and salt, and whisk until well blended.
  3. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
  4. Pour small discs of batter onto the hot pan (around 3-4″ around). They’ll be easier to flip if you keep them from the edges of the pan.
  5. Flip when batter loses its “tackiness” around the edges.
  6. Cook other side slowly over medium heat until fully cooked.
  7. Reapply oil to the pan after each round of pancakes.
  8. Serve with sliced fruit or maple syrup.
  9. Serves 2

Baked Oatmeal

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


  1. 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.
  2. In a bowl mix together the oats, half the walnuts, the brown sugar, the baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the milk, egg, half of the butter and the vanilla.
  4. 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.
  5. 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.

Serves 6 Generously


1 premade pizza crust
1/2 cup (4 ounces) organic reduced-fat cream cheese
2 Tbsp. organic honey or agave nectar plus extra for drizzling

Flavorings (Pick 1-3)
1 tsp. organic ground cinnamon
1/2 tsp. organic vanilla extract
1/4 tsp. organic ground ginger
1/4 tsp. organic finely grated lemon or orange zest
1/4 tsp. organic almond extract

2-3 cups organic fruit (Pick 1 or more)
Firm, crisp apple or pear-quartered, cored, each quarter halved crosswise and sliced
Fresh figs-quartered
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


  1. Adjust an oven rack to the lowest position and preheat the oven to 400F.
  2. 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.
  3. Spread the cream cheese mixture over each portion of dough. Top with fruit and sprinkle with nuts.
  4. 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.

Serves 2