Ingredients

• 3 T. melted butter
• 3 T. olive oil
• 1/4 cup honey
• 2 T. dark brown sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 cups uncooked rolled oats
• 1 1/2 cups pecans, chopped
• 1 cup sliced almonds
• 1 cup dried blueberries
• Sprinkle with cinnamon to taste
• 1/2 cup chocolate covered dried cranberries

Instructions

1. Preheat oven to 325'
2. Combine first 7 ingredients in a small bowl.
3. In a large bowl mix next 5 ingredients.
4. Do not add chocolate covered cranberries.
5. Add liquid mixture to oat mixture and stir well to coat.
6. Spred coated mixture on a lightly greased cookie sheet with edge and sprinkle with cinnamon to taste.
7. Bake 18-20 minutes, stirring half way through, Granola will be browned and fragrant.
8. Remove from oven and spread on a clean cool cookie sheet for cooling.
9. Once completely cooled mix in chocolate covered cranberries.

Ingredients

• 1/2 cup cream cheese, softened
• 3/4 cup Chobani vanilla greek yogurt
• 2 T. brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp organic pure vanilla extract
• Fruit of your choice for dipping

Instructions

1. Combine all ingredients except fruit to glass mixing bowl and whip until smooth.
2. Refrigerate 30 minutes before serving.
3. Serve in a small chilled glass bowl.

Ingredients

• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 2 T. dark brown sugar
• 1 tsp vanilla
• 1/8 tsp salt
• 3 cups uncooked rolled oats
• 1 1/2 cups pecans, chopped
• 1 cup sliced almonds
• 1/4 cup shredded coconut
• 1/2 cup dried cherries
• Sprinkle with cinnamon to taste

Instructions

1. Preheat oven to 325'
2. Combine first 5 ingredients to a small sauce pan on low, bring to a simmer.
3. Remove from heat, and stir well.
4. In a large bowl mix next 5 ingredients.
5. Add butter/honey mixture to oat mixture and stir well to coat.
6. Spred coated mixture on a lightly greased cookie sheet with edge and sprinkle with cinnamon to taste.
7. Bake 18-20 minutes, stirring half way through, Granola will be browned and fragrant.
8. Remove from oven and spread on a clean cool cookie sheet for cooling.

Ingredients

• 4 organic roma tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 pkg (4oz) crumbled feta cheese
• 1 T. fresh parsley, chopped
• 3 T. red wine vinegar
• 2 T. extra virgin olive oil
• Juice of 1 lemon
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse salt
• 2 avocados, seeded and chopped
• 1 pkg whole wheat pita bread
• 2 T. olive oil

Instructions

For the chips
1. Preheat oven to 350. Spray a cookie sheet with olive oil spray.
2. Cut pita bread into chip size triangles and brush with olive oil.
3. Place pita triangles in the oven and bake until crispy, about 10 minutes.
To make salsa
4. Combine tomatoes, red onion, garlic, feta, parsley, red vinegar, evoo, oregano, and salt.
5. Stir to mix well and coat tomatoes with evoo and red wine vinegar.
6. Gently stir in avocado just before serving.

Ingredients

• 2 cups milk (Whole milk works best)
• 1/2 cup organic cane sugar
• 3 tablespoons cornstarch (Your Thickener)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon organic unsalted butter

Instructions

1. Place large glass bowl or serving dishes in the refrigerator.
2. Place sugar, cornstarch, and salt into a medium saucepan.
3. Add 2 cups cold milk to the pan and whisk until dry ingredients dissolve.
4. Now add the heat, Heat milk over medium heat until bubbles form at the edges,DO NOT Boil.
5. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
6. Remove from heat, stir in vanilla and butter.
7. Pour into a large chilled glass bowl or serving dishes.
8. Allow pudding to sit and chill for at least 1 hour before serving.

Ingredients

• 1 baguette of french bread, cut into thin slices
• 5 tbsp extra virgin olive oil
• 10 roma tomatoes,seeded and diced
• 10 cloves garlic, chopped
• 1/2 cup chopped fresh basil
• salt and pepper to taste
• 3/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 325.
2. Lay cut slices of bread out on foil lined cookie sheet.
3. Brush with olive oil, reserving 3 tbsp for the bruschetta tomato mix.
4. Bake in the oven 5-8min until bread is crispy.
5. Remove from oven and set aside.
6. Mix remaining ingredients minus the feta in a large glass bowl.
7. Cover and let sit for at least one hour before serving.
8. The longer it marinates together the better the flavor.
9. If time allows and you are able to plan ahead it is great to let it marinate overnight.
10. When ready to serve, spoon tomato mixture in heaping spoonfuls on toasted bread.
11. Sprinkle with feta and serve immediately.

Ingredients

• 3 cups puffed Kamut
• 1/3c chopped pecans
• 1/2c dried cranberries
• 1/3c sunflower seed kernels
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 2 tbsp butter
• 1 tsp vanilla extract
• 1/2c maple syrup

Instructions

1. Preheat oven to 350'
2. Mix first four ingredients in a large bowl.
3. In a small saucepan melt butter and remaining ingredients.
4. Simmer 3-5min and pour over cereal mixture, stirring immediately to coat well.
5. Spread on lightly oiled cookie sheet and bake for 7-10min, Let cool before eating.

Ingredients

• 4-5 macintosh apples (room temp), peeled and cut (big chunks)
• 2 tbsp ground cinnamon
• 1 tbsp warm water

Instructions

1. Add all ingredients into a food processor and blend until consistency you like.
2. I scraped down the sides and blended twice.

Ingredients

• 3 cups crispy rice cereal
• 2 1/4 cups Quick-Cooking Oats
• 1/2 c sliced almonds
• 1/2 c unsweetened shredded coconut
• 2/3 c semi-sweet chocolate chips
• 1/2 c agave nectar
• 1/4 c light brown sugar
• 1 c creamy almond butter or peanut butter ( I used fresh almond butter, so it had no sugar or salt)
• 1 1/2 t vanilla extract
• 1/2 t salt (omit if using salted nut butter)

Instructions

1. Grease 9x13 inch baking dish.
2. Combine the cereal, oats, almonds, and coconut in a large bowl, and set aside.
3. In a small saucepan, bring the agave nectar and brown sugar just to a boil over medium heat. Immediately remove from the heat and stir in the nut butter, vanilla, and salt.
4. Gently stir the hot gooey mixture into your awaiting cereal mix until it is well incorporated.
5. Let it sit and cool for about 2 minutes.
6. Stir in the chocolate chips.
7. Press the mixture firmly into your prepared dish.
8. Using a sheet of wax paper or a sandwich baggie around your hand while pressing will help to avoid sticking issues.
9. Freeze the bars for 30 minutes.
10. Remove the granola from the freezer and cut into bars.
11. Store them in the refrigerator or freezer.

Ingredients

• 1 cup quick cook oats
• 1/2 cup wheat flour
• 2 tbsp ground flaxseed
• 1/2 cup grape-nuts
• 1/2 tsp ground ginger
• 1 egg, beaten
• 1/3 cup unsweetened applesauce
• 1/4 cup honey (Real)
• 1/4 cup packed brown sugar (I like Dark)
• 2 tbsp olive oil
• 1-(16oz) pkg dried fruit bits (your choice)
• 2 tbsp sunflower seeds
• 1/2 cup chopped pecans
• 1/4 cup dark-chocolate chips

Instructions

1. Preheat oven to 325*
2. Line 8x8in pan with aluminum foil and coat with cooking spray.
3. In a large bowl combine oats, flour, flaxseed, grape-nuts, and ginger.
4. Add egg, applesauce, honey, brown sugar,and oil; mix well. Stir in fruit bits, sunflower seeds, pecans, and chocolate chips.
5. Spread mixture evenly in prepared pan.
6. Bake 30-35min or until lightly browned on the edges.
7. Let cool on a wire rack.
8. When ready to cut remove from pan by lifting from the foil edges.