Cinnamon Raisin Pretzels

How to make it

1. In the bowl of a stand mixer, gently whisk sugar and salt into warm water.

2. Sprinkle with instant yeast, and let bubble (~5 minutes), before stirring.

3. Add flour, cinnamon, and raisins, and place the hook attachment on the mixer. Cover with a tea towel, and start on low speed for 30 seconds.

4. Remove tea towel, flour should not be fully incorporated at this point, but worked in enough not to fly. Add in melted butter.

5. Start the stand mixer again on low, slowly increasing speed. On medium, allow the hook to knead the dough for ~7 minutes. When the dough is close to ready, it will pull away from the edges of the bowl, and form into a ball.

6. Transfer dough ball into a lightly greased bowl, and cover with a towel.

7. Allow to rise in a warm place for ~1 hour.

8. Once ball has risen, fill a large pot with ~3-4 inches of water. Place on stove top on high heat to bring to a boil.

9. Preheat oven to 450F, and line a cookie sheet with parchment paper.

10. Meanwhile, divide dough into 6 even balls. Take each ball, and roll out on the counter into a long (~ 9 -12 inches) strand. Form dough strands into pretzel shapes. Holding the two ends, create a U. Then cross the ends into opposite hands. Pull dough back, and press into the bottom corners of the U loop.

11. Boil each pretzel in the water for 20-30 seconds, removing from water with a slotted spoon, and placing on prepared cookie sheet.

12. Place in over and bake for ~10 minutes.

13. While baking, mix together cinnamon sugar for the top. Melt the butter in the microwave.

14. When pretzels are done, brush each one with melted butter, and sprinkle with sugar mixture. Note, it is OK if you do not use ALL the butter and sugar - add to your taste!

15. Best enjoyed warm fresh out of the oven! These go great simply dipped in your morning coffee, or drizzled with a little cream cheese frosting or caramel sauce as a dessert!

What you’ll need

For the Pretzel

3/4 Cup warm water (110F)

1 tsp sea salt

3/4 Tbsp brown sugar

1 1/8th tsp instant yeast (1/2 packet)

2 1/4 Cup flour

3/4 tsp cinnamon

2 Tbsps melted butter

3 Tbsps raisins

For the Topping

1 Tbsp butter, melted

1/4 Cup sugar

1/3 tsp cinnamon

Low Fat, Low Sugar Banana Bread

How to make it

1. Preheat oven to 350F. Grease two mini, or one small loaf pan.

2. In a small bowl, sift together dry ingredients (Flour, salt, baking soda, baking powder, cinnamon).

3. In a medium bowl, mash ripe bananas until pureed.

4. Add in sugar and stevia, mixing well.

5. Add in oil, egg, and vanilla.

6. Add 1/4 Cup Diet Coke.

7. Fold in dry ingredients and any mix ins you desire (chocolate chunks, nuts, peanut butter chips).

8. Spread in prepared baking pan(s).

9. Bake for approximately 30 minutes, or until a toothpick inserted comes out clean.

10. Allow to cool.

11. Enjoy.

What You’ll Need

2 Very ripe medium bananas

1/4 Cup stevia

1/4 Cup granulated sugar

1 Tbsp vegetable oil*

1 egg

1 tsp vanilla

1/4 Cup Diet Coke

1 Cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

*Note - can sub 1Tbsp 0% MF Greek yogurt if desired

Classic Banana Bread

How to make it

1. Preheat oven to 350F.

2. In a stand mixer fitted with a whisk attachment, combine sugar, stevia, and eggs. Beat on high until light and fluffy (3-5 minutes). Note, if you don’t have a stand mixer, use egg beaters. Do not beat by hand - you need it to double in volume.

3. While that beats, in a small bowl combined bananas (completely mashed, almost liquified), yogurt, and vanilla.

4. Turn down the speed to low on the mixer. Slowly drizzle in oil, along side of bowl.

5. Add in banana mixture.

6. In a small bowl, combine flour, baking soda, salt, and cinnamon.

7. Gently fold dry ingredients into wet.

8. Prepare your pan(s). Lightly grease with pam

   • 4 mini loaf pans (bake time ~30 minutes)

   • 2 small loaf pans (bake time ~35-45 minutes)

   • 1 large loaf pan (bake time 45-55 minutes)

9. Pour half of the batter into prepared pan(s). Mix chocolate chips into other half. Pour all batter into pans.

10. Bake for the allotted time (pending size). Check with toothpick.

11. Allow to cool, and remove from pan. Store in fridge (if you’re like me and love cold banana bread).

What you’ll Need

3 1/2 Ripe Bananas

1/4 Cup + 1 Tbsp greek yogurt

1 tsp vanilla

1/2 Cup sugar

1/2 Cup stevia

2 eggs

1/3 Cup oil

1 2/3 Cups flour

1 tsp baking soda

1 tsp sea salt

1/2 tsp cinnamon

Chocolate chips (to taste)

Jamu Juice

How to make it

1. Peel fresh ginger.

2. Place all ingredients in high powered blender.

3. Pulse on high for 30 seconds.

4. Taste. Add honey to desired level of sweetness.

5. Pour into jar and enjoy cold, or place in microwave save mug and warm up.

This beverage is full of flavour and anti-inflammatory properties!

What You’ll Need

1 Cup Thirsty Buddha Coconut Water

1 Inch cube of peeled fresh ginger

3/4 Tbsp fresh lemon or lime juice

1 tsp ground turmeric

1/4 fresh orange, juice only

Optional

Honey to taste

Black Bean Chocolate Smoothie

How to make it

1. Place ingredients in vitamix.

2. Blend on low for 30 seconds, and gradually increase speed. Blend on high for 30 seconds.

3. Pour into glass.

4. Top with cacao nibs or take for the go.

What you’ll need

1/4 cup black beans

1/2 frozen banana

1/2 tbsp peanut butter

1 cup cashew milk

2 dates

1/2 scoop protein powder (I use Cookies & Cream or Vanilla Whey)

1/2 cup frozen spinach 

3 ice cubes

2 tbsps cocoa 

Cocoa-nuts for Coconut Loaf

How to make it

1. Preheat oven to 350F. Grease 2 mini loaf pans (or one small loaf pan).

2. In a stand mixer with a whip attachment (or large bowl with egg beaters), beat the coconut sugar and egg until fluffy.

3. While that beats, in a small bowl, mash ripe bananas until no lumps are left. add in yogurt, coconut nectar, and vanilla.

4. Drizzle in melted coconut oil to egg mixture with beaters running on slow.

5. Add in banana mixture.

6. In a small bowl sift together dry ingredients.

7. Fold into batter slowly until just combined.

8. Add in chocolate chips and shredded coconut.

9. Bake for 27-32 minutes. it is done when a tooth pick inserted comes out clean with just a few crumbs (or when top springs back when lightly pressed.

10. Allow to cool before removing from pan and enjoying.

What you’ll Need

1/4 cup coconut sugar

1 egg

3 Tbsps melted coconut oil

1 3/4 ripe banana

3 Tbsps coconut nectar

2 Tbsps greek yogurt

1/2 tsp vanilla

1/2 Cup + 2 Tbsp flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 tsp baking soda 

1/3 cup shredded coconut

1/4 cup chocolate chips

Funky Monkey Smoothie Bowl

How to Make it

1. Place all fruits, veggies, and almond milk in blender. Blend, gradually increasing speed until combined.

2. Add in protein powder, peanut butter, cocoa, and cinnamon.

3. Blend for an additional 20-30 seconds.

4. Pour into bowl and top as desired.

What You’ll Need

Smoothie

5-6 Ice Cubes

1/2 Cup Frozen Spinach

1/4 Cup Frozen Peas + Carrots

1/4 Cup Frozen Cherries

1 Small Frozen Banana

3/4 Cup Unsweetened Almond Milk

1 Tbsp Peanut Butter

1 Scoop Protein Powder

2-3 Tbsps Cocoa*

1 tsp Cinnamon

*Use less cocoa if you’re using chocolate protein powder, more if you’re using vanilla based protein.

Top it off

Sliced Banana

Mixed Frozen Berries

Cocoa Nibs

Goji Berries

Toasted Coconut Slices

Drizzle of Peanut Butter

Chia Seeds

Eat Your Greens, Peas! Smoothie Bowl

How to make it

1. Place all fruits, veggies, ice, and almond milk in a blender. Gradually increase speed until smooth.

2. Add in protein powder. Blend for an additional 20-30 seconds.

3. Pour into bowl and top as desired.

What You’ll Need

Smoothie

2-3 Ice Cubes

1/2 Cup Frozen Spinach

1/4 Cup Frozen Peas + Carrots

1 Tbsp Frozen Avocado

1 Small Frozen Banana

3/4 Cup Unsweetened Almond Milk

1 Scoop Protein Powder

Top it Off

Black Berries

Blue Berries

Raspberries

Chia Seeds

Goji Berries

Double Chocolate Zucchini Bread

How to make it

1. Preheat oven to 35oF. Grease or line with parchment 6 mini loaf pans or 2 large loaf pans.

2. Grate up 3 cups of zucchini (overflowing).

3. Beat on medium speed sugar + eggs. Note, for a processed sugar free version, replace sugar with 1 cup maple syrup, 1 cup coconut sugar.

4. Drizzle in oil and vanilla.

5. In medium size bowl, sift together dry ingredients (flour, cocoa, baking soda, baking powder, sea salt, and cinnamon).

6. Fold in half of dry mix and 1/4 cup of almond milk. Add in remainder of dry ingredients and milk.

7. Fold in zucchini.

8. Mix in chocolate chips.

9. Spread into prepared pans and top with extra chocolate chips. Bake for 25-35 min depending on oven.

What you’ll Need

3 overflowing cups grated zucchini

1 Cup white sugar

1 Cup packed brown sugar

3 eggs

3/4 Cups vegetable oil

1/2 Cup almond milk

2 tsps vanilla extract

2 1/2 Cups flour

1/2 Cup cocoa powder

1 1/2 tsp baking soda

2 1/2 tsp baking powder

1 tsp sea salt

1 tsp cinnamon

Chocolate chips

PB & J Banana Pancakes!

“With just 2 ingredients as the base, these pancakes are perfect for gluten and dairy free friends!”

what you’ll need

1 Ripe Banana

2 Large Eggs

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp sea salt

1/2 tsp vanilla extract

Toppings (Optional)

Sliced Strawberries

Peanut Butter

Maple Syrup

Greek Yogurt (omit for dairy free)

How to make it

1. Mash banana in bowl

2. Add in eggs + seasoning

3. Heat a skillet or frying pan to medium, and lightly grease with non-stick spray

4. Use a large cookie scoop or small measuring cup to pour batter onto skillet

5. Let cook ~3 minutes per side

6. Transfer to plate, top with peanut butter, strawberries, and maple syrup

Feel Bran-New Banana Flax Muffins

“No oil, no flour, no processed sugar, no BS! ”

How to make it

1. Preheat oven to 400F and line a muffin tin with paper (or grease).

2. Peel very ripe bananas, and mash in bowl.

3. Add sugar, almond milk, vanilla, apple cider vinegar eggs.

4. In a small bowl mix together dry ingredients.

5. Fold dry ingredients into wet.

6. Add in chocolate chips if desired.

7. Pour batter into muffin tin (makes 18 small muffins, or 12 large).

8. Top with a few more chocolate chips…because who doesn’t love more chocolate?

9. Bake for 20 min (or until a toothpick inserted comes out clean).

What You’ll Need

5 Very ripe bananas

3/4 Cups coconut sugar

3/4 Cups almond milk

1/2 tsp apple cider vinegar

1 egg + 1 yolk

1 tsp vanilla

3/4 Cups oat bran

3/4 Cups ground flax seeds

1 Cup oats, ground into a flour

1 Tbsp baking powder

1 tsp sea salt

1 1/2 tsp cinnamon

Optional: Dark Chocolate Chips

Funky Monkey Loaf

“This loaf has a moist texture and rich cocoa flavour, you won’t even miss the flour!”

how to make it

1. Preheat oven to 350F.

2. Blend wet ingredients in a blender or with hand held food processor.

3. Mix in sugars, eggs, and vanilla.

4. In a small bowl combined dry ingredients. Fold into wet with spatula, scrapping sides as you go.

5. Mix in chocolate chips.

6. Spread into 2 greased mini pans, or 1 regular sized pan.

7. Warm up natural peanut butter in microwave (if required), and drizzle over loaves. Swirl in with a knife, and top with a few more chocolate chips.

8. Bake for 35 - 40 minutes for mini loaves (45-55 min large).

9. Let cool before removing from pan and serving.

what you’ll need

Wet Ingredients

2 Ripe bananas

2 Tbsp Skyr

2 Tbsp avocado

1/4 Cup peanut butter

2 Tbsp coconut sugar

2 Tbsp munk fruit sweetner

2 eggs

1/2 tsp vanilla

Dry Ingredients

2 Cups almond flour

1/2 Cup Cocoa Powder

1 Tbsp baking powder

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/3 Cup Chocolate Chips

+3 Tbsp Peanut Butter for drizzling

Crepes (Gluten & Dairy Free)

“Gluten free, these are the perfect pallet for any toppings from seasonal fruit to classic maple syrup.”

Hot to make it

1. Place a skillet over medium heat.

2. combined ingredients in blender, scraping down sides as needed.

3. Grease hot pan, and poor batter onto skillet, swirling your wrist to spread thin.

4. Let cook for 45 sec - 75 sec, flip and repeat.

5. Slide onto plate.

6. Top to your desires and enjoy!

WHAT YOU’LL NEED

(Makes 6 large crepes)

1 cup almond milk

3/4 cup brown rice flour

4 eggs

1/2 tsp cinnamon

Toppings

Coconut yogurt, jam, wild strawberries, cherries.

Carob Chip Banana Bread with PB Swirl

“B-A-N-A-N-A-S for peanut butter. Free from processed sugar, you will be too!”

how to make it

1. Preheat oven to 325 F and grease 4 mini loaf pans or 1 large loaf pan

2. In a stand mixer (or with an electric mixer) beat the eggs and sugar on high for 3-5 minutes until light.

3. With mixer running on low speed, dizzle in melted coconut oil along the side of the bowl slowly until incorporated (about 1 min)

4. In a small bowl, mash bananas and stir in yogurt and vanilla.

5. Mix wet ingredients in.

6. In a small bowl combined dry ingredients.

7. Fold into batter by hand with a spatula.

8. Divide into prepared pans.

9. Warm peanut butter in microwave, and drizzle on top. Swirl in with a knife.

10. Sprinkle in carob chips.

11. Bake for 30-35 minutes (mini) or 50-60 min (large). Loaves are done when a toothpick inserted comes out clean.

what you’ll need

1/2 Cup coconut sugar

1/2 Cup stevia

2 eggs

1/2 Cup coconut oil (melted)

3 1/2 large ripe bananas (4 small)

2 Tbsp Skyr or greek yogurt

1 tsp vanilla

1 2/3 Cups flour

1 tsp baking soda

1 tsp sea salt

1 tsp cinnamon

1/4 Cup peanut butter

1/3 Cup carob chips