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

Ingredients: 1 tbsp olive oil 1 onion, diced 2 carrots, chopped 2 celery stalks, chopped 3 cloves garlic, minced 1 tsp turmeric 1/2 tsp ginger 6 cups vegetable broth 2 cups chopped kale Salt and pepper to taste Instructions: Heat olive oil in a large pot. Sauté onion, carrots, celery, and garlic until softened. Add turmeric and ginger. Pour in broth and simmer for 20 minutes. Add kale and cook for 5 more minutes. Season to taste and serve warm. Why You'll Love It: Packed with

Ingredients 1 lb ground chicken 1 egg ½ cup cottage cheese or grated Parmesan 1 tsp garlic powder ½ tsp salt & pepper Instructions Preheat oven to 400°F. Mix the ground chicken, egg, cottage cheese (or Parmesan), and seasonings. Spread it thin (about ¼ inch) on parchment paper like a flatbread. Bake about 20-25 minutes until golden. Let it rest a few minutes so it firms up. Use it as a flatbread or pizza base and add toppings if you want.

Finally! I made a Gluten Free High Protein Pancake that sticks together when you flip it. I’m not fond of pancakes, but my sweetie loves them and it is Easter weekend, so it is nice to make a healthy version for him. I also created a Ricotta Whip (because I’m missing Italy so much right now)! It is light, fluffy w a hint of orange. Dried Orange peel in TCM is an herb, Chen pi, that helps drain dampness, aids digestion and transforms phlegm. This could help counter the dairy

96 grams of protein total 1.5 c almond flour 263 grams cottage cheese 8 T of PB Fit 3 T organic shredded coconut flakes (optional) 1 scoop protein powder (or 4T natural peanut butter ) 2 T coconut oil 2 T maple syrup 1/2 t salt 1/2 Enjoy’s mini semi sweet chocolate chips (optional) Mix almond flour, cottage cheese, protein powder or peanut butter in a food processor. Then add PB Fit, dried coconut flakes, maple syrup, and salt. Put batter in freezer to harden for an hour

This refreshing smoothie is packed with hydrating fruits, fiber, and anti-inflammatory ingredients to help you feel energized and balanced as the weather warms up. It’s perfect for a light breakfast or mid-day reset. Ingredients 1 cup unsweetened coconut water ½ cup frozen pineapple ½ cup frozen mango ½ banana 1 handful fresh spinach ½ teaspoon freshly grated ginger Juice of ½ lime Optional: 1 scoop clean vanilla protein powder Instructions Add all ingredients to a high-speed

Ingredients 3 large carrots, peeled and chopped 2 cups butternut squash, cubed 1 large sweet potato 2–3 tbsp olive oil 3–4 cups vegetable broth (adjust for desired thickness) 1–2 tsp fresh grated ginger (to taste) ½–1 tsp sea salt ½ tsp celery salt Black pepper (optional) Instructions 1. Roast the Carrots & Butternut Squash Preheat oven to 400°F. Spread chopped carrots and butternut squash on a baking sheet. Drizzle with olive oil, sprinkle lightly with sea salt, and toss to