Ingredients: 

2 slices of spam, diced
Broccoli (just a couple of little trees will do it)
Red, purple and golden baby potatoes, diced. (about a handful)
1/2 carrot, sliced
Baby tomatoes
1 brown egg
Goat cheese
1/2 tbsp Italian seasoning
​Black pepper and salt to taste

Directions: 

1. Heat your pan and place your oil of choosing ( I like avocado or ghee)
2. Cut, slices and dice all your veggies and place your potatoes in first! They take the longest to cook. 
3. After about 5 minutes add the remaining veggies, and spam, leaving the tomatoes for the very end (they just need to be sautéed) 
4. Add egg in the center and scramble it up, then put in your tomatoes
5. Plate and sprinkle with goat cheese and enjoy! 

Ingredients: 

Slices of Sourdough (whatever your serving is for however many you are making for)
1 small can of tomato paste
1 tbsp Italian seasoning
Cracked pepper to liking
Parmesan cheese for sprinkling
Turkey pepperoni (about 5-6 per slice of bread)
Goat cheese for sprinkling
​Fresh basil for sprinkling

Directions: 

1. Preheat oven to 350 degrees
2. Whip up your herbs and spices into your tomato paste and slap a little on the bread.
3. Sprinkle with parmesan and basil
4. Add pepperonis
5. Sprinkle with goat cheese
6. Bake for roughly 5-8 minutes, or until goat cheese is a little golden brown. 

Ingredients: 

1 bag of Bob Mills GF pizza crust mix (we use only half of the dough unless you love thick crust then use the full amount of dough) 
Herbs of choice for dough
bacon
pepperoni
sopprosata salami 
sausage of choice
hummus of choice
olive oil or avocado oil
Vegan cheeses of choice 

Directions: 

1. Follow the directions for making your dough on the bag. Set aside and let it rise while your oven is heating. 
2. Once dough is finished rising, split in half and save half in the freezer for another day for thinner crust or use the whole dough ball for thick crust. 
3. Grab a parchment paper and put it over your pizza stone or pan and roll out your dough to the thickness of your liking. I do about a 1/2-3/4 inch. 
4. Layer with toppings beginning with oil, then hummus, then cheese, and then your toppings like bacon, sausage, pepperoni and any veggies you like. 
5. Bake until edges of crust is golden brown and toppings have a small crisp to them. 
6. Cool and enjoy! 

Ingredients: 

12oz baking chocolate 
3 cups unsweetened shredded coconut
​1 can condensed coconut milk

Directions: 

1. Combine shredded coconut with condensed milk in a bowl and mix well. Mixture will form a dough-like ball. 
2. Place mixture onto parchment paper on a baking sheet and freeze for 30 minutes. 
3. Once frozen or firm enough, take out and cut into small rectangles. You should get about 14 pieces or so. I like to place back in the freezer while I do my chocolate. 
4. Heat up chocolate over double boiler or in the microwave in 15 second bursts. Stirring and mixing in between until melted and smooth. 
5. Dip each coconut filling into the melted chocolate and place on parchment to set. 
6. Place in the fridge once all coconut fillings have been coated with chocolate. 

​Bars can last up to 5-6 days in the fridge. 

Ingredients: 

2 cups Arrowmills pancakes mix
1/2 cup pumpkin puree
2 tbsp avocado oil
1 tbsp allspice
1 tbsp cinnamon
​1 tbsp vanilla extract
​oat milk to consistency

Add-ins: 
1 cup chocolate chips of choice
​1/2 cup chopped walnuts

Directions: 

• Place all ingredients into a bowl, leaving out your add-ins. Mix until creamy texture is achieved. 
• Add-in chocolate chips and walnuts 
• Using a 1/2 cup measuring cup, scoop batter into a medium frying pan. Cook until golden brown, then flip. 
• Once pancake is golden brown and fluffy with a bounce-back center, top with butter and local honey. Enjoy! 

Ingredients: 


1/4 cup Foragers cashew yogurt
1/2 Dragonfruit, diced
​1/2 Peach, diced 

Directions: 

1. Place yogurt in your favorite bowl. 
2. Cut your fruits
​3. Place on top of yogurt and enjoy! 

Ingredients: 


2 slices of rosemary sourdough
2 tbsp pesto
2 slices of favorite vegan cheese (I used sharp cheddar and smoked gouda)
​3 oz peppered deli turkey slices
​Ghee for buttering bread

Directions: 

1. Butter your breads and place pesto on one piece. 

2. Place one slice on the grill, place cheese, then turkey, then cheese, then bread. 

3. Each side should sit on a low-medium heat for roughly 3-4 minutes until golden brown. 

4. Remove from heat and cut. Enjoy! 

Ingredients: 

1/2 cup Arrowmills pancake mix
1/2 cup Bob Mill's pancake mix
1/2 cup oat milk
2 large brown eggs
1 tbsp vanilla extract 
Handful of ruby chips
Cracked black pepper

Blueberry Jelly: 

1/4 stick of Earth Balance butter
1 cup of blueberries
1/2 cup arrowroot
1/2 cup coconut sugar
1/2 lemon for squeezing

Pancake directions: 

1. Mix all ingredients into a medium metal mixing bowl. Make it smooth, no lumps. 

2. Using a 1/4 cup measuring cup, scoop dollops of dough into the pan on medium heat. 

3. Flip after about two mins, each side should be golden brown. Set aside. 


Blueberry jelly directions: 

1. In a small sauce pan on a low/medium heat, melt your butter. 

2. Add blueberries and smash when heated, add coconut sugar and stir. You want to continue to stir as to not burn your jelly. 

3. Add your arrowroot at the end. This will thicken up your blueberries and turn it into a jelly like paste. 

Ingredients: 

1/4 cup crunchy or creamy peanut butter
2 tbsp local honey
1 tbsp sea salt
1 large honey crisp apple
Dusting of cinnamon

Directions: 

1. This is a pretty easy snack, peanut butter in a bowl. Top that glob with some local honey, sprinkle on the salt and cinnamon. Set aside. 

2. Core and slice your apple. Dip into peanut butter and honey, enjoy! 

Ingredients: 

1.5 Cup Arrowmills or Bob Mills waffle mix (I mix mine)
2 large brown eggs
1/4 cup oat milk
2 handfuls of fresh cranberries chopped
2 handfuls of walnuts, chopped
2 handfuls of ruby chocolate chips
2 tbsp avocado oil
1 tbsp vanilla 
1 tbsp cinnamon
​1 tbsp allspice

Topping: 

Cocowhip
​local honey

Directions: 

1. Heat waffle iron while mixing all ingredients into a bowl. 

2. With a 1/4 cup measuring cup, pour batter into waffle maker and cook to desired crispiness. 

3. Top with Cocowhip and local honey, enjoy!