Yogurt Berry Pops

With the sun taking on a new level of warmth this Earth day I can't help but anticipate the warmer days coming. These pops are a family favorite- for adults and kids!



1 1/2 cups greek yogurt
1 1/2 cups fresh or frozen berries (blueberry & raspberry are a fav!)
1 ripe banana
1/4 cup local honey
a few drops liquid stevia (optional)

Blend everything together in blender until smooth. Pour into popsicle molds and freeze.

Makes about 10 pops

Quinoa Black Bean Casserole

I love this dish served with a spinach salad or steamed vegetables on the side. Makes enough for leftovers, which by the way is incredible the next day!

1 cup dry quinoa
1 cup salsa (you choice of heat)
2 large omega-3 eggs
1 cup shredded 2% cheddar cheese (I like to use sharp old white cheddar)
2 cups shredded sweet potato (use a box grater or a food processor)
3 cups cooked black beans (or 2 cans, drained and rinsed)
1 tbsp ground cumin
1 tbsp chili powder
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped, for garnish
Liberal pinches sea salt and pepper

Cook quinoa according to package directions.

Preheat oven to 350°F.

Mix quinoa, black beans, sweet potatoes, half the cheese, garlic, spices, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture.

Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered.

Serve on a bed of spinach (optional) and garnish with cilantro.

Servings: 8
Per Serving: 260 calories, 5g fat, 40g carbs (10 fiber), 16g protein

Chocolate Banana Bars

2 cups blanched almond flour
1/2 cup natural unsweetened cocoa powder
1/4 cup arrowroot powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

2 large ripe bananas, mashed (1 heaping cup)
2 large organic eggs
1/4 cup melted virgin coconut oil
2 teaspoons vanilla extract
20 drops liquid stevia

Preheat oven to 350 degrees F. Oil an 8 x 8-inch glass baking dish with coconut oil.

Mix together the dry ingredients in a medium-sized mixing bowl. Use your fingers to break up any clumps in the almond flour. Then whisk the ingredients together. Set aside.

In a small bowl, add the bananas and mash with a fork. Measure the mashed bananas to make sure they are just over 1 cup. Add more banana if needed or remove some. Then add the remaining ingredients and stir together with the fork.

Add the wet ingredients to the dry and whisk together. Pour into the prepared baking dish. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Let cool before cutting into bars.

Carrot Walnut Cookies

These are fabulous at breakfast with a lean mean cleansing Green Smoothie!!



1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup vanilla protein powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/2 cup unsweetened applesauce
{optional} 2 drops liquid stevia for more sweetness

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in protein powder, baking powder, cinnamon and ginger.

Add carrots, apples, banana and apple juice and stir until combined.

Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies.

Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

Pumpkin Loaf

This is one of my all time favorites!!!



3/4 cup oat flour (ground oatmeal)
3/4 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1 tsp pumpkin pie spice
3/4 cup egg whites (or 3 whole eggs)
1/4 cup Nunaturals stevia baking blend
20 drops of vanilla stevia
3/4 cup canned pure pumpkin
1 tbsp extra virgin coconut oil

Preheat oven to 350F.

Mix all dry ingredients together well, then add all of the wet ingredients (they do not need to be pre-mixed).

With a spatula, spoon into a loaf pan that has been sprayed with nonstick spray.
OPTIONAL: Add in chopped walnuts, raisins or dark chocolate chips.

Bake for 45 to 50 mins, or until a toothpick comes out clean. Enjoy!!

Coconut Chicken Fingers

4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper
1/2 oat flour
1 cup fat free buttermilk
1 large egg
1 cup unsweetened flaked coconut
1 tablespoon extra virgin coconut oil

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown.

Serves 4 to 6