YIELD: 8 scones INGREDIENTS: 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1 1/2 cups heavy cream 1/4 cup plus 2 teaspoons fresh lemon juice 1/4 cup finely chopped candied ginger 2 cups confectioners’ sugar INSTRUCTIONS: Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a

YIELD: 24 cookies INGREDIENTS: 1 cup dried pitted dates, 4-ounces, chopped 1 cup water 1 tablespoon fresh lemon juice 2 tablespoons honey or agave syrup 2 tablespoons reduced-fat or no-stir natural chunky peanut butter 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1/4 teaspoon kosher salt 8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups 1/2 cup old-fashioned rolled oats, not instant Cooking spray For coating: unsweetened coconut

INGREDIENTS: 2 Cups Raw Pecans 1 Cup Grated or Shredded Coconut 2 Oz Unsweetened baking Chocolate (I use this one!) 3 Tbs Swerve or 1 Tsp Green Stevia 1 Tbs Vanilla Extract INSTRUCTIONS: Put all ingredients in a large food processor and mix well for about 30 seconds. Remove "dough" with a spatula, and place on a piece of parchment paper. Using the paper to help you, shape and form the dough into a roll. Roll into the paper and freeze for at least 3 hours. Remove from the free

YIELD: Two dozen cookies INGREDIENTS: 3/4 cup pitted dates 3 cups rolled oats 1 1/2 cup smooth almond butter 1/2 cup shredded unsweetened coconut Zest and juice of 1 orange 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 3/4 cup 100% all-fruit preserves, such as cherry or apricot INSTRUCTIONS: Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well. In a food process

YIELD: 24 mini muffin bites INGREDIENTS: 1/2 cup uncooked quinoa 1 large eggs 1/2 cup chopped onion 1/2 cup shredded mozzarella cheese 1 teaspoons minced garlic 1/4 cup fresh basil, chopped (or 1 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/4 c turkey pepperoni 1/4 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano Pizza sauce for dipping INSTRUCTIONS: Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or un

YIELD: 6 servings INGREDIENTS: 1/2 cup vegan chocolate chips or 3/4 Bar 70%+ dark chocolate, chopped 2 tsp. coconut oil 1 banana, diced 1/4 cup frozen or fresh blueberries 1 tsp. hemp seeds 1 tsp. chia seeds 1 tsp. unsweetened shredded coconut 1/4 tsp. kelp granules (optional) pinch of sea salt INSTRUCTIONS: On a parchment-lined baking sheet, scatter the diced banana and blueberries in a single layer. Meanwhile, melt chocolate chips and coconut oil over low heat in a small po

YIELD: One serving INGREDIENTS: 1/2 cup zucchini 1/2 cup frozen wild blueberries 1/2 cup spinach 1 to 2 pitted dates to sweeten 1 tablespoon chia seeds 1 teaspoon probiotic powder (optional) 1 tablespoon almond butter (I recommend using raw sprouted one) 1 cup almond milk topping: 1 tbs almond butter 1 tbs wild blueberries INSTRUCTIONS: Blend all of the ingredients until smooth. Top with almond butter and wild blueberries. SOURCE: MindBodyGreen.com #glutenfree #smoothies #veg

YIELD: Serves 2 INGREDIENTS: 1 1/2 cup vanilla almond milk 1 banana 1 avocado 2/3 cup fresh spinach 8 mint leaves 1/8 tsp peppermint extract 1 tbsp raw cacao nibs 3 ice cubes INSTRUCTIONS: Combine all of the ingredients in a blender starting with the almond milk and ending with the ice cubes. Blend for 1-2 minutes or until the mixture is smooth throughout. SOURCE: MindBodyGreen.com #smoothies #healthybreakfast #healthysnacks #vegan

YIELD: 4 servings INGREDIENTS: 1 (15.5 ounce) can chickpeas (aka garbanzo beans) 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon cayenne pepper INSTRUCTIONS: Heat oven to 450 degrees F and line a rimmed baking sheet with aluminum foil or parchment paper. Drain and rinse chickpeas and put them in a bowl. Add oil, salt, and pepper to chickpeas and mix well. Spread them on baking sheet in one layer. Place in the oven and bake for about 15 minutes. Remove pan, shake around

YIELD: Makes 3 cups of granola. INGREDIENTS: 1 cup organic coconut flakes 1 cup sprouted sunflower seeds 1 cup sprouted pumpkin seeds 2 tbsp Organic Bone Broth Collagen Chocolate 2 tbsp grass-fed butter, ghee or coconut oil 2 tbsp Choc Zero maple syrup INSTRUCTIONS: Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Place the pumpkin seeds, sunflower seeds, coconut flakes, and protein powder in a high-powered blender or food processor and pulse unt

YIELD: Makes 2 cups. INGREDIENTS: 1 head cauliflower, broken into small florets (about 6 cups) 1 clove garlic, halved 2 tablespoons extra-virgin olive oil, divided 1/4 cup tahini 4 pitted Kalamata olives 2 tablespoons lemon juice 1/4 teaspoon hot paprika 2 tablespoons warm water INSTRUCTIONS: Preheat the oven to 425°F. Place cauliflower and garlic on a large rimmed baking sheet and drizzle with 1 tablespoon of the oil. Toss to coat and spread in a single layer. Roast, stirrin