This recipe is breakfast, corn free, dairy free, egg free, gluten free, nightshade free, nut free, oil free, one pan, pescatarian, pork free, snack, soy free, vegan, vegetarian

Ingredients:  6 Servings, 50 Minutes & 7 Ingredients

• 2 cups Oat Milk
  
• 1/2 Cup Unsweetened Applesauce
• 1/4 Cup Maple Syrup
  
• 2 Cups Oats (quick or rolled)
• 1/3 Cup Ground Flax Seed
• 1 tsp Cinnamon
• 1 1/2 Cups Frozen Berries
  

Directions:

1. Preheat the oven to 350F (176C)
   
2. In a mixing bowl combine the oat milk, applesauce, and maple syrup. Stir in the oats, flax seed, and cinnamon. Fold in the berries
   
3. Transfer to a baking dish and bake for 40 to 45 minutes or until the oatmeal is spongy to the touch in the center and a toothpick comes out clean.
4. Let the baked oatmeal cool slightly before slicing and serving. Enjoy!

Side Notes:

Baking Dish- An 8 x 8 inch baking dish was used to create six servings
Leftovers- Refrigerate in an airtight container for up to four days or freeze for up to three months.
More Flavor- Add vanilla extract and chopped nuts, like walnuts or pecans.
No Applesauce- Use mashed banana instead.
No Oat Milk- Use almond milk or milk of choice instead.

This recipe is breakfast, corn free, dairy free, egg free, gluten free, nightshade free, oil free,
one pan, pescatarian, pork free, soy free, vegan, vegetarian

Ingredients:  6 servings, 45 minutes &  8 ingredients

• 2 cups Oats (quick or traditional)
  
• 2 cups Unsweetened Almond Milk
  
• 2 tbsps Maple Syrup
  
• 1/2 cup Unsweetened Applesauce
  
• 1 tsp Cinnamon
  
• 2 tbsps Chia Seeds
  
• 2 cups Frozen Berries
  
• 1/4 cup Sliced Almonds
  

Directions:

1. Preheat oven to 350ºF (177ºC). Grease a baking pan with coconut oil.
2. Add all ingredients except the sliced almonds to a mixing bowl and stir until thoroughly combined.
3. Transfer to baking pan and bake for about 45 minutes or until a toothpick comes out clean. Sprinkle with sliced almonds before serving. Enjoy!
   

Side Notes:

Leftovers-Refrigerate in an air-tight container up to 3-5 days. Freeze if longer.
No Applesauce- Use mashed banana instead.
No Almonds-Replace with pecans, walnuts, pumpkin seeds or sunflower seeds.

This recipe is the best of both worlds between a muffin and a brownie, that is even kid friendly.

They can also be made nut-free by swapping peanut butter for seed butter and almond milk for any milk of choice.

These are so yummy that you will want to add these to your weekly meal planning, trust us.

This recipe is corn free, dairy free, dessert, egg free, gluten free, grain free, nightshade free,
oil free, one pan, pescatarian, snack, soy free, vegan,  vegetarian

Ingredients:  9 servings, 25 minutes &  7 ingredients

• 1 Banana (medium, mashed)
• 1/4 cup Maple Syrup
• 1/2 cup All Natural Peanut Butter
• 2 tbsps Unsweetened Almond Milk
• 1/2 cup Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 cup Dark Chocolate Chips

Directions:

1. Preheat the oven to 350ºF (176ºC) and line a muffin tin with baking cups.
2. In a mixing bowl, combine the mashed banana, maple syrup, peanut butter, and almond milk. Stir in the cocoa powder and baking powder then fold in the chocolate chips. The batter should be thick and fudgy.
3. Divide the batter between the baking cups and bake for 17 to 20 minutes or until the brownies are spongy to the touch.
4. Let the brownies cool slightly in the pan before transferring to a cooling rack to cool completely. Enjoy!

Side Notes:

Leftovers- Keep in an airtight container for up to five days.
Serving Size- One serving is one brownie.
More Flavor- Add vanilla extract or a pinch of salt.
Additional Toppings- Top with more chocolate chips before baking.
Banana-A ripe, just speckled banana works best for this recipe.

This recipe is-breakfast, corn free, lunch, nut free, oil free, pescatarian, snack, soy free, sugar free, vegetarian

Ingredients:  2 servings, 15 minutes &  6 ingredients

• 1 cup Egg Whites
  
• 2 tbsps Water
  
• 3 cups Baby Spinach
  
• 4 ozs English Muffin (sliced in half)
  
• 1/4 cup Salsa
  
• 2 ozs Mozzarella Cheese (shredded)
  

Directions:

1. Add the egg whites to a cold saucepan. Place over low to low-medium heat and stir continuously with a heat-safe spatula until fluffy and cooked through, about 10 minutes.
2. Heat the water in a pan and add the spinach. Cook for about one to two minutes or until wilted.
3. Top the English muffin slices with spinach, scrambled egg whites, salsa, and mozzarella. Broil in the oven until the cheese is melted and golden brown. Enjoy!
   

Side Notes:

Leftovers- Best enjoyed immediately. Can be refrigerated in an airtight container for up to two days.

Gluten-Free- Use gluten-free bread, rice cakes, or brown rice tortillas instead of English muffins.

Additional Toppings- Salt, crushed red pepper flakes, dried parsley, fresh basil and/or dried oregano. Top with your favorite pizza toppings.

Make it Vegan- Use scrambled tofu and vegan cheese instead.

English Muffin- One English muffin is roughly two ounces or 57 grams.

Breakfast for dinner is always a good idea, just did this last night. Not only is this dish easy to whip up, but it’s also wallet-friendly. Incorporating eggs into your meal plan is a great way to add protein and nutrients like B vitamins and minerals.

This recipe is- anti candida, breakfast, dairy free, dinner,  gluten free,  grain free, ketogenic, low glycemic, lunch, nut free, one pan, paleo, pescatarian, soy free, sugar free

Ingredients:  2 servings, 15 minutes &  5  ingredients

• 1 1/2 tsp Extra Virgin Olive Oil
  
• 1 Red Bell Pepper (sliced)
  
• 2 cups Kale Leaves (chopped)
  
• 6 Egg
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the red bell pepper and kale leaves and saute until softened, about 5 to 7 minutes.
2. While the veggies are cooking, crack the eggs into a bowl and season with salt and pepper. Beat gently with a fork until well combined.
3. Push the veggies to one side of the pan, and pour the beaten eggs into the empty side. Use a spatula to scramble, slowly incorporating the veggies once the eggs are no longer very wet.
4. Divide between plates and enjoy!
   

Side Notes:

More Carbs- Serve with toast, roasted potatoes, or sweet potatoes.
Egg-Free- Use mashed tofu instead of eggs.