This recipe is- cornfree, dairyfree, dessert, eggfree, glutenfree, nightshadefree,
pescatarian, porkfree, snack, soyfree, vegan, vegetarian

Ingredients:  12 Servings, 2 hours 10 Minutes & 11 Ingredients

• 1 1/2 cups Oats
  
• 1 cup Almonds
  
• 1/3 cup Maple Syrup
  
• 2 tsp Cinnamon
  
• 1 tbsp Coconut Oil
  
• 1/2 tsp Sea Salt (divided)
  
• 2 cups Pitted Dates
  
• 2 tbsp Water
  
• 1 tsp Vanilla Extract
  
• 1/4 cup Cashew Butter
  
• 3/4 cup Pecans (roughly chopped)
  

Directions:

1. Line a baking pan with parchment paper.
2. In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil, and half the salt. Pulse until a fine crust has formed and can be pressed between your fingers.
3. Pour the crust into the prepared baking pan and press down to hold the crust together. Place in the freezer while you make the topping.
4. Wipe out the food processor bowl with a paper towel. Combine the dates, water, vanilla, cashew butter, and remaining salt. Pulse on high until a somewhat smooth consistency is reached. Add a splash of more water if needed to combine.
5. Remove the crust from the freezer. Using a butter knife spread the date mixture on top of the crust until smooth. Add the pecans on top, pressing down slightly so they stick to the filling. Transfer to the freezer to set for about two hours.
6. Remove the pecan bars from the freezer and take them out of the pan by pulling out the parchment paper. Use a sharp knife to slice into squares. Enjoy!
   

Side Notes:

Leftovers- Store leftover slices in the fridge for up to one week, or freeze for longer.

Serving Size- One serving is one square.

Baking Pan- This recipe was tested in an 8 by 8-inch baking dish.

Gluten-Free- Use gluten-free oats.

No Cashew Butter- Use almond butter instead.

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.

If you’re looking for a protein packed dish, look no further. This recipe has 44g of protein per serving, meaning it is sure to keep you satiated! This recipe is also high in vitamin C, folate, selenium, iron, and phosphorus.

This recipe is barbecue, chicken, corn free, dairy free, dinner,  egg free, gluten free, grain free, lunch,
nightshade free, nut free, oil free, pork free, salad, sugar free

Ingredients:  4 servings, 30 minutes &  11 ingredients

• 1 lb Chicken Breast
  
• 2 cups Chickpeas (cooked, drained and rinsed)
  
• 1 cup Frozen Edamame (thawed)
  
• 1/2 Cucumber (diced)
  
• 1 Mango (diced)
  
• 4 cups Arugula
  
• 1/2 cup Tahini
  
• 2 Lemon (juiced)
  
• 1/2 tsp Black Pepper
  
• 1 Garlic (clove, minced)
  
• 1/2 cup Water
  

Directions:

1. Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
2. In a large bowl, combine the chickpeas, edamame, cucumber, mango and arugula. Set aside.
3. In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
4. Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.
5. Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!
   

Side Notes:

Vegans & Vegetarians- Skip the chicken. This is a complete meal without it! Roast the chickpeas before hand if you like it hot.

No Mango- Use diced pineapple or fresh blueberries instead.

No Arugula- Use baby spinach, kale or mixed greens 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.