• 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.

• Drain the tofu and dab away the excess water with a clean dish towel.
• Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, 2 tablespoons lemon juice. Blend until creamy and smooth.
• Taste for salt, acidity and cheesiness. As needed, add additional salt, lemon juice and nutritional yeast.
• The whipped tofu will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)

• 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.

• Preheat oven to 400°F
• In a bowl, whisk Liquid Egg Whites, garlic powder, grated cheese (or nutritional yeast for vegans), salt.
• Use a silicone regular size muffin pan or a silicone mini muffin pan. If you use a non silicone pan you will need to spray with oil first.
• Spoon 1 tsp egg white mixture into the regular size pan and 1/2 tsp into the mini muffin pan.
• Bake for 15-20 minutes or until golden brown.
• Remove from the pan and let cool.

• 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!

• In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined.
• With the food processor running, slowly add the water and process until smooth.
• Serve with veggies or pita.

• 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.

• Preheat the oven to 375F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set asid.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish.
• Sprinkle half of the blueberries (thaw the blueberries and drain well before using) over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the maple syrup and cover with foil.
• Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining blueberries and walnuts over the the top.
• Bake for 30 minutes until the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.
• Oatmeal can be stored in the refrigerator for 3 days and heated again to enjoy.

• Pre‐heat oven to 350º F.
• Cut stems off the kale and remove center stalk. Wash the kale and dry thoroughly (otherwise your chips will be soggy). TIP:  I usually wash the kale before making the kale chips, wrap them tightly in paper towel and put the paper towel in a plastic bag then place in the fridge overnight
• Cut or tear the kale into 2 inch strips with a knife or kitchen scissors. Toss the kale with olive oil, sea salt and any spices.
• Spread kale out in a glass baking dish or a stainless steel cooking sheet (non-aluminum) and bake for 5 min
• It’s best to consume kale chips immediately while they’re crisp. But if you have leftovers keep them fresh in a glass jar.