strawberry chard protien almond milk coconut water

raw pumkin tartlets

crust:
1/2 c walnuts
1/2 c pecans
1 tbl unsweetened cocoa powder
2 tbl honey or grade b maple syrup
1 tbl melted coconut oil
filling :
1 c roasted sugar pumpkin puree
1/4 full coconut cream canned
1 tsp vanilla
2 tbl honey
2 tsp pumpkin pie spice

blend nuts and cocoa until creates a crumble. add oil and honey to bring together a dough. press into resusable liners and refrigerate to set
. mix pureed pumpkin and cream blend on spices and honey. pour into liners over crust and refrigerate.

Cheesecake filled pumpkin muffin

One cup oatmeal blended into flour
1/2 cup whole wheat flour
One tsp salt
One tsp baking powder
1/2 tsp baking soda
1tsp cinamon
1 tsp pumpkin pie spice

One can pumpkin puree
One egg
1/2 cup agave nectar
One tsp vanilla
1/4 c coconut palm sugar
One half cube softened butter
1/2 c almond milk
Mix flour and dry ingredients set aside
Blend wet ingredients
Combine folding together
Pour into prepared muffin pan
Mix half pack softened cream cheese with  tbl agave and cinamon. Dalup into middle on muffins. Bake 350 25 min . Cut uo raw almonds and toast with salt olive oil and agave

Dried friut granola bar

Ingredients:

3/4 cup gluten-free rolled oats, ground into a flour

1/4 c raw almonds

1/4 c cashews
1/4 c almond milk or more for dough texture
3/4 cup packed pitted Medjool dates or apricots or cherries
2 tbl chia seeds
1/4 c peanut butter
1/4 c honey

1/4 c coconut oil melted
1 tbl sesame seeds for top
1 tbl sunflower seeds for top

1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt

1/4 c dark chocolate chips

1 tbl flax meal

1/4 almond flour

Directions:

Preheat oven to 325F and line a jelly roll  square pan with two pieces of parchment paper, one going each way.
. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add warm honey 2 tbl almond milk and 1/4 c melted coconut oil

Add dried friut pitted dates into blender.

Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates. I used dried plums and dried cherries until super smooth.
Add all of the ingredients into the bowl with the oat flour and stir well until combined.
Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly sprikled coconut and sunflower seeds to smooth it down if necessary.
Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes cool for another 5-10 minutes. Slice and enjoy!

Pinapple banana spinach lemon protein post workout

Vegan gf cookie avocado chocolate

with avocado!
ingredients:

1 1/4 cups al mond coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup Dutch processed cocoa
1/4 cup coconut oil
1/4 cup mashed avocado
1/4 cup palm coconut sugar
1/2 cup maple syrrup with honey
1 teaspoon vanilla
extract 1/3 cup almond milk
1/2 cup chocolate chips

directions:

1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.

3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.

4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.

5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note: I buy vegan chocolate chips at Whole Foods. I