Oat-Standing Peanut Butter Breakfast Cups


  • 1 cup oats + more to top 
  • 1/2 cup unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1/2 t baking powder
  • 1/2 t baking soda
  • Dash of salt
  • 3 T natural peanut butter
  • 1 t cinnamon 
  • 1/4 cup walnuts, blueberries or chocolate chips


Step 1

1. Preheat oven to 350. Combine oats, cinnamon, salt and baking powder in a medium bowl 

Step 2. Add almond milk, maple syrup and peanut butter (*add more or less almond milk until a very thick liquid batter is formed)

Step 3. Fold in nuts, fruit or chocolate chips 

Step 4. Place 5-6 cupcake liners in a pan and with equal amounts of batter (if not using liners, just ensure cupcake pan is greased). Place in the oven for 15-20min. Cups should be moist but firm with a crispy top. 

Step 5. Remove from oven, let cool until warm, and top with butter, peanut butter or have them plain. Enjoy!



Chocolate Peanut Butter Pretzel Bars

These date bars combine the irrisistable flavors of salty and sweet and provide a beautiful balance of chewy and crunchy texture.


2 Cups pitted dates

2 Cups unsalted Peanuts 

1.5 Cup pretzeles (plus more to crumble on top)

1/4 Cup unsweetened cocoa powder


Step 1.) Combine dates and peanuts in a food processor one cup at a time to ensure good mixing. Periodically scrape down the sides

Step 2.) Once combine, add cocoa powder and a cup of pretzels.

Step 3.) Line an 8x8 pan with parchment paper and put date mixture inside, leveling with a spoon or spatula until it is an even 1-1.5 inches thick

Step 4.) If your peanut butter isn't liquid enough to spread, heat it over low heat on a stove top until it softens. Once softened, pour and spread the peanut butter in an even layer atop the date base. 

Step 5.) Top the peanut butter layer with crushed pretzels (or more nuts), pop in the freezer to quickly firm up the layers, slice into squares and enjoy!


choc pretzel bar

Baked Ratatouille

The weather is cooling down and that means we can finally start making nice and warm recipes for the fall time! 

Ingredients;2 zucchini

2 zucchini

2 yellow squash

2 small eggplants

5 Roma tomatoes

1 26oz jar of tomato basil pasta sauce

1 yellow or red bell pepper

2 T fresh parsley

2 T fresh thyme

2 T fresh basil (about 6-8 leaves)

1 t minced garlic

salt and pepper to toast 

4 T olive oil


Step 1.) Prep your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees

Step 2.) Prep your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated, add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet. 

Step 3.) Next, layer veggie coins in a spiral pattern around the skillet until the entire pan is covered. 

Step 4.) Prepare your herb drizzle. Combine the minced garlic, thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly. Pour over the top of the veggies

Step 5.) Cover finished dish with tinfoil and bake for 40-45 min covered. Then remove the foil the last 15-20 min until the veggies are soft! Enjoy!


Beet Energy Bites

These snack bites are great for an afternoon pick me up! 


1 medium beet

3/4 cup pitted dates

1/2 cup peanuts

1/2 cup almond flour

1/3 cup shredded coconut

1/4 cup chocolate chips

1/2 cup oats

1 t cinnamon

1 t raw cacao powder


Step 1.) Combine beets and dates in a food processor until chopped very small. Add all other ingredients until chopped very small. Add all other ingredients one at a time and process until thick “dough” forms

Step 2.) Roll into 18 balls, coat with more coconut dust with cacao powder and pop into the freezer until hardened 

Step 3.) enjoy! 


energy bites