Grain Free Granola

  1. Preheat the oven to 350 degrees.
  2. Melt coconut oil and honey in a small saucepan until it starts to bubble and simmer.
  3. Add vanilla
  4. In a large bowl, mix the coconut, nuts and cinnamon.
  5. Pour honey, coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut , and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  6. Spread on a parchment paper lined baking dish.
  7. Bake for 15 min or until starting to brown.
  8. Transfer the granola to a Pyrex dish to cool. Don’t let it cool on the parchment paper it will stick to the paper.
  9. Remove and add cranberries and/or raisins.

Store in an airtight jar and use within two weeks.

 


No soy...No corn...Just Pure Protein!

SlimTrim

A delicious, all natural blend of the highest quality whey protein.

  • High protein content of 26 grams per serving.
  • Superior in amino acid content.
  • Glutamine and Taurine added to support lean muscle mass.
  • Contains GI friendly Fibersol-2 and Aminogen to aid digestion.
  • Low in glycemic index so suitable for many people on restricted diets.
  • Contains no wheat, gluten, soy, corn protein, yeast, artificial colors, sweeteners  or preservatives.
  • Perfect snack or meal on the go.
  • Can be used as a replacement meal to shed some weight or as a post-workout shake.

Now available in Vanilla and Dutch Chocolate!

“It tastes great! I can’t believe it is good for you“ Dave S.

“Easy breakfast when I am in a hurry “ Ann B.


Gluten Free Banana Apple Bread

Instructions:

 Preheat oven to 350F.  

  1. Grease the sides and bottom of a loaf pan with coconut oil and place a piece of parchment paper on the bottom.
  2. Place 2T of coconut oil, eggs, honey, vanilla, and vinegar into a mixer and beat on high for 30 seconds.  (You can use a stick blender or hand mixers as well).
  3. Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
  4. Place the coconut milk and bananas in a separate bowl and mash until it resembles baby food.
  5. Add the banana mixture to the batter and beat on medium until thoroughly combined.
  6. Mix in optional add ins if desired.
  7. Pour the batter into the prepared loaf pan and bake for 55 minutes, until a toothpick inserted comes out clean.

 


Coconut Bars

Coconut Bars

  1. Pulse the hemp, flax meal and dried cranberries together.
  2. Combine with the coconut butter, shredded coconut, vanilla and salt
  3. Press together in a 8x8 Pyrex dish.
  4. Refrigerate for 2 hours.

 

 


Coconut Apple Muffins

Coconut Apple Muffins

Instructions:

Preheat the oven to 400 degrees F.

  1. Grease a muffin pan with coconut oil or use muffin cup liners.
  2. Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed.
  3. Let sit 5 minutes.
  4. Use ⅓ cup measure to spoon into muffin tins.

Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.

Let cool 2 minutes.

Makes 10 delicious muffins.


Holiday Smoothie

This is a great smoothie that can be enjoyed as breakfast or as a fast lunch.

Combine all the ingredients in a blender and blend until smooth.


Blueberry Smoothie

Heart Healthy Smoothie

This smoothie can be breakfast or an afternoon pick me upper...

Combine the following ingredients in a blender or better yet a Vita mix until smooth and creamy.

Blend the above ingredients until creamy smooth and enjoy! Your heart will love you for it!

*THESE PRODUCTS ARE AVAILABLE IN OUR APOTHECARY,

PLEASE CALL  888-822-5613 TO ORDER


Granola Bar

Gluten Free Breakfast Bars

Steps:

  • In a small bowl, combine almond flour, salt and baking soda.
  • In a large bowl, combine grapeseed oil, agave and vanilla.
  • Stir dry ingredients into wet
  • Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
  • Grease an 8x8 baking dish with grapeseed oil
  • Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  • Bake at 350° for 20 minutes
  • Serve

Makes 12-16 bars.

None of the nuts and seeds in this low-maintenance bar are toasted. I wanted to make something quick and easy, that could be whipped up in just a couple of minutes before popping into the oven.


Breakfast Spinach Frittata Muffins

Preheat oven to 400°F.

Drain spinach and set aside.

In a mixing bowl, whisk together eggs and milk.

Once combined, add in sun-dried tomatoes and salt and pepper.

In a skillet, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach.

In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way.

Pour egg mixture over the top.

Sprinkle goat cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden.

Remove from oven and enjoy!