• Add oil of choice to skillet and heat ( I used avocado oil)
• Add all ingredients into a blender and blend for 1 minute
• Pour a portion of the batter into the skillet and cook on one side until browned and then turn over and brown the other side.
• Enjoy with maple syrup or jam of choice.

• Pre-heat oven to 400 degrees F
• Soak the cashews in water for 5-10 minutes
• Mix together the oats, Mikuna protein powder, Zen Basil BioHack, nutritional yeast, calcium citrate, and salt.
• After draining and rinsing the cashews, add them to a blender.
• Add 2 cups water, 2 tbsp olive oil, 2 beaten eggs or the optional flax eggs.
• Add the dry ingredients and blend until thick and creamy
• Add 2 tbsp of the creamy mixture to the parchment lined sheet pan. Spread with a spoon to a 3-4 inch round. Continue with the batter. You can fit approximately 6 rounds per sheet pan. I set up two pans at a time.
• Bake for 10 minutes and then flip the round and bake the other side for another 9 minutes.
• Once browned remove to a cooling rack.
• These rounds can be stored in the refrigerator for approximately 5 days or frozen for months.
• Reheat the rounds n a toaster oven until crisp prior to eating.
• These can be topped with a banana, nut butters, hummus, butter, cheese, etc.

Flax Eggs - to replace whole eggs

• To a bowl add 2 tbsp ground flax seed and 6 tbsp water.Stir and let sit for 5-10 minutes until thickened.

• Pre-heat oven to 400 degrees F
• Mash 2 ripe avocados in a bowl
• Add 2 eggs and mix
• Add 1 cup grated parmesan cheese
• Add 1 cup shredded cheddar cheese
• Mix all ingredients until well blended
• Add 2 tbsp of the mixture to a baking sheet that is lined with parchment paper.
• Spread the mixture into a thin round approximately 3"x3".
• Sprinkle everything bagel seasoning over the round
• Bake in 400 degree oven for 12 minutes and then turn over and bake for another 8 minutes.
• Remove from the oven and cool. Store the them in a covered dish.
• You may want to reheat them to bring back the crispness if they are not eaten right away.

• Pre-heat oven to 450 F
• Mash the avocado
• Add a beaten egg
• Mix in the parmesan cheese
• Blend until creamy and fully incorporated
• Form into bars and place onto a baking sheet covered with parchment paper
• Top with your spice of choice
• Bake at 450 F for 10-12 minutes

• Toast the bread to desired level.
• While the toast is browning, slice your avocado.
• Spread 1/2 cup cottage cheese onto the toast.
• Place sliced avocado onto the cottage cheese.
• Sprinkle with the everything bagel seasoning.
• Enjoy!

• Soak the mung beans for a few hours to overnight for increased ease of digestion.
• Heat the ghee or oil in a large, deep saucepan and add the mustard seeds.
• When the mustard seeds pop, add all remaining spices except salt.
• Sauté for a minute or so, then add the split mung beans and rice. Stir until all foods are flavored and colored with the spice mixture.
• Add water and bring to a boil.
• Cover, reduce heat to a simmer and let cook for about 20 minutes or until the beans are completely soft. Then add the salt.
• Add more water if you prefer a more soupy consistency.
• Add your chosen vegetables during the last 15 minutes of your cooking time.
• If desired, serve with grated coconut, fresh lime, chopped cilantro, plain yogurt, ghee, and/or sesame seeds

• Heat the broiler.
• Sauté the asparagus in olive oil in the fry pan. Cook until slightly tender.
• Cook until slightly tender, about 5 minutes.
• Add the diced sun dried tomatoes. Continue cooking for a minute.
• Beat the eggs in a bowl with salt and pepper.
• Add the egg mixture to the fry pan. Drop pieces of the goat cheese onto the egg mixture.
• Cook on the stove top until partly set.
• Finishing under the broiler to brown the top and completely cook the eggs. Approximately 5 minutes.
• Frittata can be cut into 4 wedges for serving.
• Frittatas are versatile and can be served hot, warm, or at room temperature.
• Stores in the refrigerator for 2- 3 days and can be warmed for serving.
• Freezes well and can be thawed and reheated for a quick and easy meal.

• Prepare the salmon the day before. Either roast in the oven or cook in an air-fryer.
• Toast the bread
• Cut open the avocado and place onto the toast. Smash it with a fork.
• Top with the salmon.
• Squeeze some lemon juice onto the salmon.

• Prepare all ingredients in advance and preheat oven to 375 degrees F.
• Heat oil in a 10-12 inch ovenproof skillet over medium heat.
• Add onion and saute about 5 minutes until softened.
• Add mushrooms and cook another 5 minutes until lightly browned.
• Add garlic and greens and cook until greens have wilted.
• Spread cooked vegetables evenly over the bottom of the skillet.
• Add the feta cheese to the bowl of slightly beaten eggs and stir to combine.
• Pour egg/cheese mixture over the vegetables in the skillet so that it covers the vegetables evenly.
• Continue cooking on the stovetop over medium heat, without stirring, for about 5 minutes. Run a spatula around the edges of the skillet and pull back slightly to allow some liquid egg to flow to the bottom of the skillet.
• Place the skillet into the oven and bake uncovered for approximately 10 minutes, or until nicely browned and the center is firm. Let sit for 5 minutes before cutting.

• Add 1/4 of the yogurt to a parfait glass.
• Add 1 tsp of the prune puree on tip of the yogurt.
• Add another layer of yogurt and continue alternating to almost the top of the glass.
• Top with the wild blueberries and walnuts.