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Protein Bars

* 1 ½ cups (120g) old-fashioned oats

* 1 ½ scoops (60g) vanilla performance protein powder

* ½ cup (138g) natural creamy peanut butter or almond butter

* ⅓ cup (105g) sugar free syrup - use more if needed to mix to right consistency

* 3 tablespoons (15g) cocoa powder

* 1 teaspoon cinnamon

* ½ teaspoon salt

* ¼ cup (46g) Enjoy Life semisweet chocolate chips (optional)

Grind the oats

Mix all ingredients by hand

and form bar size as little or as big as you need to!

Drizzle sugar free caramel or chocolate syrup

Freeze for an hour!


Blueberry Cake

*One Banana

*3oz Blueberries

*1/2 Cup Original unsweetened Plant-based Milk

*1/2 Cup Quick Oats

*12 Tbsp Almond Flour

*1 Whole Egg

*1 Large Egg-White

*1/4 Cup Monk Fruit

*2 tsp Baking powder

*2 Tbsp Cinnamon

Combine until smooth 

Spray baking dish, bake at 400° for 20 minutes



Protein Muffins

*2 ripe banana, mashed

*1 cup pain Greek yogurt

*1 cup egg whites

*2/3 cup almond flour

*2 tbsp unflavored coconut oil

*2 tsp vanilla extract

*4 scoop whey protein powder any flavor

*2 tsp cinnamon  



1. Preheat oven to 400° F. Coat 12-cup muffin tin with nonstick cooking spray.

2. Mix all ingredients together in a bowl until well combined (lump free batter)

4. Pour batter in prepared muffin tin cups.

5. Bake for 20 minutes or until golden brown.


4th of July 

Cookie Cake

*1 cup whole wheat pastry flour, cassava flour or quinoa flour

*1 cup old fashioned oats 

*1/2 cup monk fruit or stevia 

*1/4 tsp baking soda 

*6 tablespoons unflavored coconut oil 

*6 tablespoons almond milk 

*6 oz vanilla Greek yogurt +

*Assorted berries for garnish



1. Preheat oven to 350°

2. Whisk all ingredients together 

3. Pat the dough into a greased baking pan

4. Bake for 25 minutes until the edges are golden brown and the center is set

5. Allow to cool

6. Spread the yogurt evenly & top with berries.


Have fun & enjoy! ❤️💙


Kiwi Lime Pie

*1 cup plain greek yogurt

*1/2 cup can coconut milk (I use Goya)

*Juice of 3 limes

*1 pack (single) unflavored gelatine

*1/4 cup Monkfruit sweetener, stevia or coconut sugar. Use more if you want to.

*1 Ready to use pecan or walnut pie crust.



Dissolve  gelatin in 1/2 cup of hot water by whisking it, set aside for 5 min. Mix yogurt, coconut milk, sugar, lime juice and gelatin together and whisk well until thick and creamy. Pour over crust and refrigerate for 2-3 hours until the pie is partially set.

 Layer the sliced kiwis on top, and serve.


Cut in slices then put in freezer for an hour before serving.


Pumpkin Bread

*2 cups almond flour

*1/2 cup tapioca flour

*1 1/2 tbsp pumpkin spice

*1 tsp baking soda

*1/4 tsp salt

*2 large eggs

*1  1/2 cup pumpkin puree

*1/4 cup coconut oil

*1/4 cup + 2 tbsp maple syrup 

*1 tsp vanilla extract


Preheat your oven to 350 degrees fahrenheit. 

Grease pan.

Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.


Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

Pizza Crust

*3 Tbsp almond flour

*2 Tbsp grated cheese

*1 Tbsp Psylium husk

*1 Egg

*1/4 cup minced veggies (broccoli, spinach, or carrots.)

*Seasoning of your choice

-Italian herbs

-Salt & pepper

-Garlic powder (ect.)

Spread mix on parchment paper on baking sheet.

Bake at 400° on top rack for approximately 20 minutes or until nice and crispy!


Cucumber Sushi Roll

*2 cucumbers

*1/2 cup sushi cooked rice

*1/4 firm avocado

*1/4 red pepper, 1/4 orange pepper

*1/4 yellow pepper

*3oz cooked salmon optional

*Serve with 1 Tbsp coconut Bragg's liquid aminos.


Cut the cucumbers in half and remove seeds to create a hollow center with a thin wall around the cucumber.


Stuff the rice, then the remaining ingredients one by one by laying them flat on top of each other.

Keep adding ingredients until the cucumbers are fully packed w/out any hollow openings.


Slice the cucumbers into thin rounds and enjoy!


Gingerbread Muffins

Gingerbread Muffins

1 C almond flour 

1 C cassava flour

1/3 C tapioca flour 

1 1/2 Tsp baking powder

4 Tsp primal palate gingersnap spice

1/4 Tsp nutmeg

2 Tsp cinnamon 

1/2 C unflavored coconut oil 

1/3 C maple syrup 

4 eggs 

1/2 C chopped walnuts or pecans (optional)


Preheat your oven at 350 degrees. Add all the ingredients to a blender and blend until combined. Transfer the batter to the muffin pan, add walnuts (if using) and bake for 25 minutes, or until the tops of the muffins are golden brown. 



Only 5 ingredients:
2 cups small-diced Granny smith apples 
2 Tbsp Ghee butter
2 Tbsp coconut or brown sugar
4 or more Tsp apple pie spice 
4 Nasoya egg roll wraps 

Melt the butter in a skillet. Add the apples and let it cooked for a few minutes. Then add the rest of the ingredients and continue cooking until apples are soft and the syrup is thick and sticky.

*Make sure filling is completely cool before assembling the turnovers. Divide the filling into the center of each wrap. Use a knife to cut small slit on the top of each turnover.

Bake in air fryer at 400° for 11 min or until golden✨✨

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