1/2 cup organic sprouted oats

2 T basil seeds

1 t pure vanilla extract

1/2 t salt

1 c water

Spices to taste like cinnamon, ginger, clove, pumpkin pie spice

Add oats, basil seeds, vanilla, salt, and spices to a mason jar. Add the water last. Stir well. Cover. Refrigerate overnight. Serve plain or with berries. 

Notes: I LOVE this recipe for the fiber! If you use basil seeds, this single serving has 21 g of fiber! Sub chia seeds for basil seeds. 

These are products I use and LOVE! Too good not to share! Enjoy! Cam

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2 cups unsweetened non-dairy milk, vanilla (I use Milkadamia)

2 tbsp chia seeds

2 tbsp ground flax meal

2-4 tbsp hemp hearts

unsweetened protein powder (optional)  Other Favs-Plant based or Beef based

scoop unflavored collagen (optional)

optional toppings: nut butter, nuts, berries, cinnamon, unsweetened coconut flakes, grass-fed butter

Heat milk in a pan over medium heat. Add chia, flax, and hemp, and stir as the mixture simmers. Once it's creamy, stir in protein powder. Serve warm with toppings as desired.

Adapted From Levels Health

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Red Lentil and Black Bean Stew

From The Runner’s World

1 T olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1/2 t chili powder (I often double this)

1/2 t ground cumin

1/4 t paprika

4 c veggie broth

1 T tomato paste (blob out the rest of the can on parchment paper, freeze for future meals)

3/4 c red lentils

1 can (15 oz) black beans, drained and rinsed, mashing 1/2 of the beans with a fork

Juice of 1 lime

1/4 t salt

1/4 t pepper

2 T chopped, fresh cilantro (I use dried often)

Heat oil in a large soup pot over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, chili powder, cumin, and paprika and cook for 1 minute. Add the broth and tomato paste. Raise the heat to high and bring it to a boil. Add the lentils. Reduce the heat to simmer and cook for 25 minutes, or until the lentils are tender.

Add the black beans (both whole and smashed), lime juice, salt, and pepper—Cook for 5 minutes, or until heated through.

Homemade Granola Bars

2 1/2 c rolled oats

1 1/4 c nuts and seeds*

3/4 c milled flax seed

1/2 c honey

1/4 c coconut sugar (The original recipe used stevia in the raw**)

4 tablespoons coconut oil

2 teaspoons pure vanilla

1 c unsweetened dried cranberries***

1/2 c unsweetened dried shredded coconut

1 teaspoon cinnamon

1/2 teaspoon sea or mountain salt

1. Preheat oven to 325. Combine oats, nuts/seeds, and flax into a large bowl. Once combined, spread on a large baking sheet. Bake for about 20 minutes, stirring occasionally.
2. In a microwave-safe bowl, combine honey, coconut sugar, coconut oil, and vanilla. Microwave 1 minute. Stir, Microwave another 30-60 seconds until melted.
3. In a large bowl, combine cranberries, shredded coconut, cinnamon, and salt.
4. After the oat mixture is finished toasting, combine it with the cranberry mixture.
5. Add the honey mixture to the dry ingredients and stir until all the ingredients are wet.
6. Using a lined baking sheet, spread the granola out evenly. Place...