Heat in a pan 1 tbsp olive oil.

Sauté ½ white onion diced, 3 minced garlic cloves, 1 cup baby spinach, and 1 bell pepper diced.

In separate bowl, whisk 8 large eggs with ¼ cup coconut milk and sea salt and pepper to taste.

Add cooked veggies to bowl.

Grease muffin tin with olive oil and line each with 1-2 slices nitrate free bacon, pour mixture into each muffin cup and cook at 350 degrees for 20 minutes.

Serve with ½ cup of fruit.

In a mason jar mix:

1 cup coconut milk

1 scoop berry Greens First

1 scoop vanilla vegan protein powder or 2-3 scoops of vanilla Furtherfood protein powder (found at NWHS or on our online store)

Once mixed well, add in 4 tbs. chia seeds and let sit in the fridge overnight (be sure to mix the seeds well into the milk to avoid clumping).

In the morning take ½ cup and place in a cup or mug with ¼ cup of raspberries on top.

You’ll need:

2 eggs

3 tablespoons melted coconut oil

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

2 1/4 cup almond flour

1 teaspoon baking powder

2 cups organic strawberries, washed and sliced

1 frozen banana

1 packet of frozen coconut

(cake recipe from rachlmansfield.com)

TO MAKE THE CAKE:

Preheat oven to 350 degrees and grease a round baking with oil

Whisk together eggs, oil, maple syrup and vanilla until smooth

Mix in almond flour and baking powder until smooth and no lumps are in the mix

Add to baking dish and bake in oven for 18-22 minutes, or until done

TO MAKE THE ICE CREAM:

Add frozen banana, coconut and 2 strawberries to a blender. Blend on high speed, adding a little bit of nut milk if needed to soften it. Just be careful not to add too much!

TO SERVE:

Serve single pieces after cutting your cake, top with strawberries and ice cream and enjoy! Optional: drizzle with coconut yogurt.

BENEFITS:

These brownies are easy to make, delicious and are made of sweet potatoes and sweetend naturally!

Sweet potatoes contain natural sugars, are loaded with antioxidants and fiber and are also known to boost your serotonin levels.

Cacao is another main ingredients to give these brownies their chocolatey taste, which is also loaded with antioxidants and will help balance your blood sugar.

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INGREDIENTS:

About 2 cups cut up sweet potato - you want 1 1/2 cups when blended.

1/2 cup almond butter

1/2 cup maple syrup

3 tbsp MCT oil (or melted coconut oil)

1 tsp vanilla extract

1/2 cup cacao powder

1/2 cup coconut flour

1/2 tsp baking soda

2 pinches of salt

INSTRUCTIONS:

Preheat oven to 350 degrees

Spray a brownie pan with coconut oil spray (if using solid coconut oil, spread about a tablespoon around the pan)

Peel your sweet potatoes. We made these with raw potatoes, blended into puree. (If you don’t have a high speed blender, try boiling them and mashing them instead). Blend all ingredients in a high speed blender and pour mixture into the coated pan.

Bake for 35-40 minutes, or until done.

Enjoy!

INGREDIENTS:

2 ripe bananas
2 flax eggs
1 1/2 tbsp vanilla
1 tbsp cinnamon
4 cups of spinach
1/2 cup apple sauce
1/2 cup maple syrup

1 + 1/2 cups chickpea flour
1/4 tsp baking soda
1 + 1/2 tsp baking powder
1/4 tsp salt

1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Blend banana, spinach & wet ingredients in blender. Whisk dry ingredients in a large bowl. Add wet to dry and mix well. Add dairy free chocolate chips if wanted. Fill muffin liners until almost full. Bake at 350 for about 25 minutes.

INGREDIENTS:

3 ripe bananas, 3 eggs, 1 table spoon honey, 1 tablespoon vanilla, 1/4 cup coconut oil
2 cups almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, *optional 1/2 cup semi-sweet dark chocolate chips.

PUTTING IT TOGETHER:

Whisk or blend together banana, eggs, honey, vanilla and oil, slowly stir in baking soda, almond flour, and cinnamon, fold in dark choc.chips, pour into lined baking pan, cook at 375 for 40-45 minutes or until cooked through. This will not last long and will sure to be a family favorite - ENJOY!

Ingredients
Bag of Enjoy Life Chocolate Chips
1-1/2 tablespoon Unrefined coconut oil
Organic Crunchy Peanut Butter
Sea Salt
Raw Almonds (Optional)

Instructions
1. Melt all chocolate chips with a tablespoons and a half of coconut oil
2. Line small muffin tin with paper cups
3. Pour a small amount of chocolate on the bottom to cover paper cups
4. Add as much or as little of peanut butter to cups
5. Pour rest of chocolate to cover and fill to the top
6. Put in freeze for 3-5 minutes then add sea salt and almond on top
7. Store in freezer or fridge