Buster Cookies

1/4 C. Butter
1/4 C. Red Palm oil
3/4 C. sweetner (combo of maple syrup &/or cane sugar &/or brown sugar
1 Egg
1 t. vanilla
1C. Unbleached white flour
2T. Almond flour
1t. Baking soda
pinch of pink Himalayan salt
1/2 package of cacao chips
1/2 C. chopped walnuts

Bake at 375 degrees for 8 minutes.

Barley Veggie Salad

1 C. uncooked barley

1 Zucchini

Handful of cherry tomatoes

Small can of olives

Handful of green beans

1/4 of a red onion

Handful of spinach

Juice of 1/2 lemon
1 T. Chopped parsley

2 T. olive oil

Dash of garlic powder

Dash of cumin

Salt 

Pepper

Bring the barley to a boil in 2 1/4 C. of water. Turn heat down to low and cook covered for about 45 min. 

While barley is cooking, lightly sauté chopped zucchini and chopped green beans in olive oil for a few minutes.  

In a large bowl, mix juice of 1/2 lemon, 2 T. olive oil, dashes of garlic powder, cumin, salt and pepper.  Cut the cherry tomatoes in half.  Chop up the spinach and red onion. 

When barley is done cooking, mix it into the lemon/oil mixture.  Add the rest of the ingredients and mix together.

Tarragon Mushroom Spinach Salad

1 C. mushrooms
3 kale leaves
1 T. fresh tarragon
1 clove of garlic
pine nuts
1/4 C. olive oil
2 handfulls of spinach
1 T. red wine vinegar

Over low-med heat on a stove, sautee half of the olive oil and garlic for about a minute. Add the sliced mushrooms, chopped kale, pine nuts and tarragon and sautee another minute. Add the rest of the olive oil and the red wine vinegar, then add the mixture on top of spinach. Sprinkle with salt and pepper.

Cinnamon Peach Oatmeal Muffins

1 C. Peaches (or nectarines)
1/2 C. Coconut oil
1 Egg
1/2 C. Maple syrup
1 C. Plain greek yogurt
2 t. Cinnamon
2 t. Baking Powder
1 C. Oats
1/2 C. Whole wheat flour
1/2 C. Almond, brown rice, coconut or garbanzo bean flour

Sprinkle with brown sugar and cinnamon on top.

Bake at 400 degrees for 20 minutes.

Thai Veggie Pizza

        

Crust:
1 (.25 oz) package active dry yeast
1 t. cane sugar
1 C. warm water (110 degrees)

1 C. whole wheat pastry flour

1 1/2 C. flour

2 T. olive oil

1 t. salt

Toppings:

1/2 C. peanut butter

1 T. rice vinegar

1 t. ginger, grated

1 garlic clove, minced

1 T. brown sugar

1 t. red pepper flakes

1/4 C. water

3 button mushrooms, thinly sliced

1/2 red pepper, diced

1 small head broccoli, sliced

1/2 C. shredded mozzarella cheese
1/4 C. raw cashew pieces

2 green onions, sliced

Directions:

Preheat oven to 450 degrees.

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Mix until smooth.  

Let rest for 5 minutes. 

Turn dough onto a lightly floured surface and pat or roll into a round crust.  Transfer crust to a lightly greased pizza pan.
Bake in oven for 10 minutes.
Make the sauce by mixing the peanut butter, rice vinegar, ginger, garlic, brown sugar, red pepper flakes and water.  
After the crust has baked for 10 minutes, spread the sauce on it. 
Put the mushrooms, red pepper, broccoli, cashews and cheese on top.
Bake the pizza another 10 minutes.
Add green peppers to pizza.
Enjoy!

Cinnamon Nut Granola

4 C. Oats

1 1/2 C. chopped nuts (pecans, almonds, walnuts)

1/4 C. brown sugar

1 T. cinnamon

1 t. allspice

1/4 t. salt

1/3 C. coconut oil

1/4 C. honey

1 t. vanilla extract

 Preheat oven to 350 degrees.

Combine dry ingredients in a big bowl.

Combine coconut oil, honey and vanilla in a bowl and microwave for one minute. 

Mix the oil/honey mixture into the oat mixture.

Transfer to a wide, shallow casserole dish. 

Bake at 350 degrees for 40 minutes, stirring every 10 minutes.

Let it cool, then put in an airtight container.

Banana Nutty Muffins

2 mashed bananas (peeled)

1 egg

1/3 C. plain greek yogurt

2 T. coconut oil, melted

1/3 C. sweetener (maple syrup, honey, or brown sugar...or a combo)

A handful of crushed up walnuts

1 t. vanilla extract

2 t. cinnamon

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 C. oats

1/4 C. almond flour

1/4 flour

Mix it all up, then pour into muffin tins greased with coconut oil.  Sprinkle a little brown sugar on top of muffins.

Bake at 350 degrees for 30-35ish minutes.

They taste soo yummy with greek yogurt, maple syrup and pecans on top!

Black Forest Smoothie

1/3 C. plain greek yogurt
2 medjool dates
1 avacado
1/4 C. oats
1/2 C. blueberries, frozen
1/2 C. black cherries, frozen
Small handful of pecans
1 kale leaf
2 T. cocoa powder
Chia Seeds

Almond milk

Blend it up!