Ingredients

• 2 tablespoon chia seeds
• 1/8 cup maple syrup, pure
• 1 teaspoon vanilla extract
• 3 tablespoon coconut oil
• 1/2 cup milk
  
• 1 handful of spinach
  
• 2 bananas
• 3/4 cup spelt flour
• 1/4 cup cocoa powder
• 2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 
  

Put milk, coconut oil and spinach in a blender and purée.
Min a separate bowl mix, smashed bananas with spinach purée, add in cocoa powder, salt maple syrup, vanilla, and chia seeds.
Set oven to 400°F and then add in baking powder, and salt.

• Spoon into muffin tins, filling to almost the top.
  
• Bake for 15 or do minutes.
  We topped ours with grass fed butter and peanut butter powder!
  

I make up my recipes so here goes: I don’t measure so feel free to adjust 😊
1 cup Fresh or frozen peas
2 cups Fresh cut up raw broccoli
A few handfuls of Fresh chopped kale
1/2 cup of Fresh chopped green onions
2 Fresh chopped green peppers
1/2 cup Dried cranberries
2 cups of gluten free noodles cooked
1 fresh squeezed lime
Salt and pepper
Garlic powder
1/4 cup avocado mayo
1/4 cup sour cream
1/4 cup of raspberry dressing
Dash of olive oil or any other dressing you prefer
​toss/ chill/ enjoy

Cucumber Salad Joanie’s Way:
Ingredients

• 3 cucumbers sliced and halved
• 1 teaspoon salt and dashes of pepper
• 1 red onion sliced and cut small
• 1/4 cup apples cider vinegar
• 1/4- 1/2 cup avocado mayo or natural brand
• 1/4 cup coconut sugar or maple syrup
• ​stir and let sit overnight!
  

​

4 potatoes cubed
2 medium carrots, peeled and sliced thin
Cup of chopped celery
1 large onion, peeled and chopped
2 cloves garlic, chopped
1 hot pepper chopped
Salt and black pepper
Dash of Salsa seasoning
Dash of curry
Dash if nutmeg

1 can of chicken in broth smoked.
1cup of water
We smoke chickens on the smoker and then canned it so if you do not have this- use chopped cooked chicken breast and a dash of liquid smoke and then 2 cans of broth in below recipe.

1 bay leaf
1 cup dry white wine
2 cups chicken stock

3/4 to 1 pound chicken breast, cut into bite size pieces
Place it all in a crock and turn on low for 5 hours
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for topping
​Enjoy!

1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
2 chopped tomatoes
1 medium orange bell pepper, seeded and diced small
1/2 medium jalapeño pepper, seeded and minced
1 onion diced
1 cup frozen sweet corn
1 lime squeezed fresh
1 dash of salsa seasoning
Salt and pepper
Dash of maple syrup
Chopped fresh cilantro

Mix ingredients in a large bowl.
Refrigerate for at least 1 hour, then toss again and top with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.

Ingredients

1 cup coconut flour
1/2 cup peanut butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil or grass fed butter, melted and cooled
1 cup coconut sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
2 cups oats
1/2 cup chocolate chips

Mix the wet ingredients first and then the dry, roll into balls and pat down on a baking sheet and bake for 13 to 17 minutes at 375

Chocolate sauce is a treat in our home and I make sure to make a big batch to keep on hand for fresh fruit, chocolate milk, in coffee or anything else it would be yummy on!
My recipe:
1/2 cup of cocoa powder
3 tbs of coconut oil 
4 tbs of grass fed butter
a dash of sea salt
a few squirts of vanilla extract
1/4 cup of maple syrup more if you like it sweet!
1/8 cup of molasses 
Heat and stir with a whisk until it is all melted and the consistency you want!
​Enjoy!

I don’t measure 😝
3 bananas
3-4 avocados
1/4 ish cup of cocoa powder
1/4-1/2 cup of coconut sugar
Splash of vanilla extract
Tinsy bit of cinnamon
1/2 ish cup of milk
Blend!
Add coconut whipped cream or raspberries to top it!
Keep one pit in the middle of the pudding for preservation, and you can freeze it if you’d like as well!

YIELD:16 cookies
PREP:15 minutes
COOK:10 minutes




I love these Peanut Butter-Oatmeal Chocolate Chip Cookies and after dozens of tries I finally got the recipie right using a healthy flour!

INGREDIENTS:

• 2 cups kamut or spelt flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• ½ cup creamy peanut butter
• ½ cup honey
• ⅓ cup coconut sugar
• 1 ½ teaspoon vanilla extract
• 2 tsp chia seeds mixed with 1/4 cup water
• 2 cups rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Mix together the flour, baking powder, oats and salt; set aside.
3. By hand cream together the butter, peanut butter, coconut sugar, honey, chia seed mix and vanilla extract. Stir in dry mix, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

This a great way to use up the extra zucchini in the garden!

• 1 12 oz package of noodles of choice
• 3 tbs of coconut oil, lard or extra virgin olive oil
• 2 garlic gloves
• 4 cups of shredded zucchini
• One onion chopped
• 1 cup of whole milk
• 4 oz of cream cheese
• 1/2 cup of yogurt -i make my own
• 1/2 cup of fresh chopped basil
• 1/2 cup of any other veggies of choice
• 2 chopped fresh tomatoes
• sea salt and pepper to taste

Directions:

1. In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and sauté zucchini, veggies onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
2. While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the milk and cheese to the zucchini mixture, stir and heat slightly till melted, add in the tomatoes and heat slightly but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

Enjoy a quick meal!