Ingredients

• 2 cups baked homemade granola
• 1/2 cup blanched almond flour
• 1/2 cup chopped organic raisins
• 1/4 cup unsweetened finely shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup chopped walnuts
• 2 tbsp butter
• 1/4 cup pure honey
• 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
• 1 large egg, lightly beaten

Instructions

1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine. In a small bowl, whisk egg until slightly foamy.
3. Heat a couple of inches of water in a small saucepan over medium heat. In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
4. Slowly pour warm honey mixture into bowl of beaten egg, while rapidly whisking to combine.
5. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
6. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
7. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
8. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
9. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
10. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
11. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
12. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.

Ingredients

• 2 cups baked homemade granola
• 1/2 cup blanched almond flour
• 1/2 cup chopped dried cherries
• 1/4 cup unsweetened finely shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup chopped walnuts
• 1/4 cup 65% cacao chocolate chips (or carob chips)
• 2 tbsp butter
• 1/4 cup pure honey
• 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
• 1 large egg, lightly beaten

Instructions

1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine. In a small bowl, whisk egg until slightly foamy.
3. Heat a couple of inches of water in a small saucepan over medium heat. In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
4. Slowly pour warm honey mixture into bowl of beaten egg, while rapidly whisking to combine.
5. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
6. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
7. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
8. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
9. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
10. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
11. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
12. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.

Ingredients

• 2 cups baked homemade granola
• 1/2 cup blanched almond flour
• 1/2 cup dried organic cranberries
• 1/4 cup unsweetened finely shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/3 cup honey (we prefer clover honey, as its mild flavor is perfect for baking)
• 2 tbsp butter
• 1/4 cup pure honey
• 2 tbsp milk (any kind will do, such as cow’s, coconut, almond)
• 1 large egg, lightly beaten

Instructions

1. Preheat to oven 275 degrees. Line an 8x8-inch baking dish with a sheet of parchment paper so that it overlaps on two sides only. Or use a 5x9-inch loaf pan for thicker bars.
2. In a medium bowl, combine granola, almond flour, coconut, nuts, chocolate chips and dried fruit. Mix well to combine.In a one-cup glass measuring cup, add butter, honey and milk. Place glass measuring cup in the warm water and whisk mixture together until smooth creamy. Remove from heat.
3. Slowly pour warmed honey mixture into bowl of beaten egg, while rapidly whisking to combine.
4. Then, add the warm honey-egg mixture to the granola mixture, using a large spoon to mix together until all of the dry ingredients are well coated.
5. Allow the mixture to sit about 8-10 minutes to so the granola has time to absorb the liquid.
6. Then, add the granola mixture to the parchment-lined baking dish and spread evenly across the bottom of the dish, using back of spoon.
7. Fold the two pieces of parchment down on top of the granola mixture and press firmly into bottom of the dish. It's very important to not skip this step (pressing the granola), as it helps to ensure that the bar will hold together well.
8. Unfold the parchment and trim excess paper. Bake 40 minutes. Remove from oven and cool on wire rack at least one hour and then transfer to the refrigerator to finish cooling.
9. Once granola is completely cold, run a knife around the two edges of the baking dish that do not have parchment.
10. Holding the parchment paper edges, gently lift the granola flat out of the baking dish and place onto a large cutting board.
11. Cut into squares, using a long, sharp knife. Wrap bars individually and store in frig or freezer.

Ingredients

• 1/3 cup fresh organic baby spinach leaves, tightly packed
• 2 tbsp minced fresh organic cilantro
• 1/4 cup homemade salsa
• 1/2 tbsp fresh-squeezed lime juice
• 3 ripe small-to-medium avocados, divided (see directions below)
• 1/4 tsp sea salt
• 1/8 tsp garlic powder
• 2 pinches onion powder
• 1 pinch dried oregano
• Freshly ground black pepper

Instructions

1. In a food processor or VitaMix, add the following ingredients in order: spinach leaves, cilantro, pico de gallo lime juice, one avocado and seasonings.
2. Process until finely minced/pureed.
3. Transfer to a bowl and use a fork to mash in the remaining two avocados, to desired chunkiness.
4. Then, mix in one additional tablespoon of salsa and season with additional salt and pepper, if needed.
5. Serve with homemade tortilla chips.

Ingredients

• To make your own homemade tortilla chips, you'll need:
• Homemade tortillas (or your favorite healthy brand of tortillas as noted above)
• Olive oil
• Sea salt

Instructions

1. Preheat oven to 250 degrees. Spread cooked tortillas out on two baking sheets.
2. Using a pastry brush, lightly brush each tortilla with olive oil on both sides. Sprinkle with sea salt.
3. Use a pizza cutter to cut the tortilla into pie-shaped pieces (like a pizza) and spread tortilla triangles evenly across baking sheets.
4. Bake 15-20 minutes until chips start to crisp-up. Flip the chips over, lower the temp to 225 degrees and continue to bake, checking the chips every 5 minutes or so for crispness.
5. Be sure to keep a close eye on them or they will get too browned. So yummy!!!
6. Eat within 2-3 days, or freeze for up to one month.