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Healthy Recipes

Oatmeal Bars


3 large, ripe bananas, well mashed (about 1 ½ cups)

1 teaspoon vanilla extract

¼ cup coconut oil (barely warm, not solid)

2 cups rolled oats

2/3 cup almond meal

1/3 cup shredded coconut, unsweetened

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking powder

6-7oz. organic raisins or chocolate chips


1. Preheat oven to 350 degrees.

2. In a large bowl combine bananas, vanilla, and coconut oil.  Set aside.

3. In another bowl whisk together oats, almond meal, shredded coconut, cinnamon, salt and baking powder.  Add dry ingredients to wet ingredients and stir until combined.

Fold in the raisins or chocolate chips.

4. The dough is a bit looser than a standard cookie dough, don’t worry. Spread into a greased 8x8 pan and cook for 15-20 minutes.  Makes 9 bars.

Banana Blueberry Protein Muffins


3 bananas, mashed (about 1 ½ cups)

¼ coconut or avocado oil

1 cup protein powder

1 cup almond meal or flour

½ tsp cinnamon

½ tsp salt

1 tsp baking powder

¾ cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees F.

  2. Add the oil to the mashed banana in a medium size bowl.

  3. Mix the dry ingredients together in a large bowl.  Add in the banana mixture and combine.  Then fold in the blueberries.

  4. Grease a muffin tin and fill each cup ¾ full.

  5. Bake for 18-20 minutes, until lightly browned on top

Makes 12 muffins

Mango Pudding


1 mango,

1 lime, juiced

1 Tbsp chia seeds or flax seeds

1 Tbs pecans, chopped for garnish (optional)


  1. Put all ingredients except the pecans in a blender and blend until smooth.

  2. Chill overnight. Sprinkle with chopped pecans before serving.

Makes 2 servings

Strawberry Cream


1 banana

8 medium strawberries

½ cup almonds


  1. Mix all in a blender or food processor until creamy. Add water if necessary.

Makes 2 servings


Fruit Dip


1 cup plain yogurt

2 TBL almond butter

1 tsp maple syrup


Mix the yogurt, almond butter and maple syrup together in a bowl.  Enjoy as a dip with your favorite fruit or veggies sliced (apples, jicama, carrot & celery sticks)

Bean Dip


1 (16 oz. can) pinto beans, rinsed 

1/3 - 1/2 cup of olive oil 

Juice of 1/2 lemon

1 big clove of garlic

¼ tsp of salt

1 - 2 dashes of ground cumin


  1. Put 1/3 cup olive oil and beans in a high-speed blender and pulse a few seconds to begin mashing beans. Add the remaining ingredients and blend until smooth. You may have to add more oil to get it creamy; try 1 tsp at a time.

  2. Variations are to add a handful of cilantro or parsley. 

Serve with your favorite veggies (bell pepper, cucumber, carrot, jicama, celery, etc.)

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