Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats is fall favorite recipe that is sure to get your morning off to a great start!! It’s easy to prepare, and will fuel your body for the day. Save the leftovers for a quick on-the-go breakfast or snack!

Recipe yields 2 servings

Ingredients:

• 2 cups organic quick oats

• 2 cups almond milk

• 1 cup organic pumpkin puree

• 2 tbsp Agave in the Raw or 1 tbsp Honey

• 1 tbsp chia seeds

• 1 tbsp hemp seeds

• 1 tsp organic pumpkin pie spice (can find at Whole Foods bulk section)

• Ground Cinnamon

• Handful of Pecan halves or your choice of topping

Directions:

1. In a bowl mix 2 cups of organic quick oats, 2 cups of almond milk, 1 cup of organic pumpkin puree, 2 Tbsp Agave In The Raw or honey, 1 Tbsp chia seeds, 1 Tbsp hemp seeds, 1 tsp organic pumpkin pie spice, and a dash of cinnamon.

2. Can keep in bowl or transfer to a mason jar or glass container. Let the mixture sit overnight or until it sets, and then add crushed pecans on top. Can eat cold or warm-up, this recipe yields two servings.

TIP: To save money you can find some of these ingredients in the bulk section of your grocery store and only buy what you need 

Avocado Nests

Start your day off right with this filling and nutritious breakfast! This recipe is dairy and gluten free!

Ingredients:

• 2 large avocados

• 2 cage-free eggs

• 1 cup chopped spinach

• 1 cup diced red onion

• 2-3 pieces of turkey breast (deli style)

• 1 TBSP almond mozzarella

• 1 TBSP plant-based butter

• Pink Himalayan Salt

• Pepper or red pepper flakes

• EVOO or coconut oil

• Hot sauce or chili powder (optional)

Directions:

1. Cut (or rip) turkey breast into small pieces and add to stove top pan with a drizzle of coconut or EVOO and sprinkle of pink salt and pepper. Add 1 cup of chopped spinach and diced onions to the pan after about 3 minutes and continue to cook and stir until turkey starts to brown and then remove from heat. At the same time you can scramble the eggs in a separate pan over 1 TBSP of melted plant-based butter and pink salt/pepper.

2. Cut avocados in half (long ways) and scoop out the pit and the center filling (save for another meal or recipe!)

3. Combine the turkey mixture with the scrambled eggs and fill-up the avocado bowls. Weave in some shredded almond mozzarella while still hot so it melts and can top with additional pink salt and red pepper flakes, chili powder or hot sauce to taste!

ALMOND FLOUR PANCKAES

This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.

Recipe:

-1 1/2 cup almond flour

-3 cage free organic eggs

-1 TBS plant based butter

-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)

-ground cinnamon

-optional fresh fruit & organic maple syrup for toppings

Directions:

Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!

**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**