2 cups water or coconut water
½ cup frozen mango
½ cup frozen pineapple
1 banana
½ avocado
1 tbsp coconut oil
1-2 handfuls of spinach or kale
Can add chia, flax or hemp seeds for added protein
Mix well in a high speed blender until smooth.
2 cups unsweetened vanilla almond milk
1 banana
1 tbsp cocoa powder
1-2 tsp honey or maple syrup
2 tbsp peanut or other nut butter
1 cup frozen blueberries or add ice if using fresh berries.
1 handful of spinach
Mix well in a high speed blender until smooth.
1 cup gluten free oats
1 cup unsweetened coconut flakes-toasted
½ cup dark chocolate chips
½ cup nut butter (almond, peanut, sunflower, cashew)-no added sugar
½ cup ground flaxseed or chia seeds (I use ¼ of each)
1/3 cup raw, local honey
1 teaspoon vanilla extract
Mix everything together in a bowl and then form into balls. Keep refrigerated.
3 cups of gluten free rolled oats
2 cups of raw nuts of your choice (I used almonds and pecans)
3/4 cup shredded unsweetened coconut
1/4 cup of coconut oil melted
1/3 cup of maple syrup
3/4 teaspoon sea salt
1 tsp pumpkin pie spice
1 tsp cinnamon spice
3/4 cup of dried fruit such as cherries, cranberries or goji berries (my favorite)
*Note-add in the dried fruit after the granola cooks so it doesn’t become too dry and lose it’s sweetness.
1. Preheat oven to 300 degrees
2. Combine all ingredients except for dried fruit. Mix well
3. Place mixture on a large baking sheet lined with parchment paper
4. Bake for 1 hour (stirring every 20 minutes so all sides brown evenly)
5. Remove from oven and let cool
6. Stir in dried fruit
Store in airtight container for up to 2 weeks