Prep Time: 15 Cook Time: 60 mins This banana blueberry breakfast bread has tons of natural sweeteners and is soft and moist in texture. Great for breakfast, snacks, and dessert! Ingredients: 2 small overripe bananas 3 eggs 1/4 cup coconut milk, full fat, canned 1/2 tsp. pure vanilla extract 2 Tbsp. pure maple syrup 1/2 cup + 2 Tbsp. organic coconut flour 2 Tbsp. tapioca flour 1/2 tsp. baking soda 1/2 tsp. baking powder Pinch of salt 2/3-3/4 cup fresh blueberries Instructio

Ingredients 1lb. Asparagus 3/4 tsp Pink Himalayan Sea salt 1/4 garlic powder Black pepper, optional 1 tbsp olive oil Aged balsamic vinegar, optional Instructions Heat oven to 400. Raise shelf to highest level in oven. Wash and dry asparagus, trim thick ends off. Place in a gallon zip lock bag. Drizzle 1 tbsp Olive oil on asparagus to coat evenly. Lay asparagus on baking sheet. Sprinkle evenly with sea salt and garlic powder. Add pepper if desired. Roast 10 mins. • • Drizzle

Ingredients 10-12 Swiss Chard leaves 1/2 white onion Olive oil Veggie Broth Granulated kelp Instructions Warm olive oil in pan, then sauté chopped onion. Wash chard. Strip Swiss chard leaves from the stems. Roll up and slice or chop leaves. Add to onions. Add veggie broth and simmer. Ready to eat when wilted. • • Add granulated kelp as seasoning.

Ingredients: 1 c. Cottage cheese 1 c. Almond flour 2 eggs 2 cloves garlic, minced 1 t. Baking powder 1/2 t. Oregano 1/2 t. Aglio Olio Trader Joe’s garlic season blend (or other spices of your choice) 1/2 t. Salt 1/2 c. Shredded low moisture mozzarella 1 T. Olive oil Directions: 1. Preheat oven to 375. Place parchment paper on pan and spray olive oil on parchment paper. (Don’t skip this step. It is necessary.) 2. Blend cottage cheese, eggs, minced garlic and olive oil w b