Cranberry Granola Bars


• 1 cup of protein oats & dark chocolate granola {or any granola of your choice}

• 1 cup of old fashioned oats

• 1/2 cup of whole wheat flour

• 1 tsp. of ground cinnamon

• 1 egg {beaten}

• 1 cup of cinnamon applesauce

• 1/4 cup of honey

• 1/2 cup of dried cranberries

• 1/2 cup of chopped walnuts


• Preheat over to 350 degrees.

• Put granola in a food processor and make it to the consistency that you like for your granola bars.

• Combine granola, oats, flour, and cinnamon in a bowl — mix well.

• In a separate bowl combine the egg, applesauce, and honey — mix well.

• Add egg mixture to granola and stir until combined.

• Fold in cranberries and chopped walnuts.

• Spread mixture into a silicone 8 x 8 pan. If you’re using a regular pan then line it with aluminum foil beforehand.

• Bake for 20 minutes.

• Let cool for an hour.

• Store in an airtight container in your fridge for up to a week.

Beef & Broccoli


• 1/4 cup of liquid aminos

• 6 tbsp. of water

• 2 tbsp. of cornstarch

• 1 tbsp. of honey

• 1 lb. of stir fry meat

• 1 – 2 tsp. of avocado oil

• 2 tsp. of minced garlic

• 20 oz. of frozen broccoli


• Combine liquid aminos, 4 tbsp. of water, 1 tbsp. of cornstarch, and honey in a small bowl – mix well and set aside.

• Put stir fry meat in a large bowl. Combine remaining 1 tbsp. of cornstarch with 2 tbsp. of water in a separate bowl. Add mixture to meat and combine until covered.

• Heat oil and garlic in a wok over low – medium heat until garlic is fragrant. Add meat and cook until medium – medium/well.

• While your stir fry meat is cooking steam your broccoli in the microwave for 4 minutes. Add your broccoli and liquid aminos sauce. Mix it all together and cook mixture until sauce thickens.

• Serve with brown rice.

Tropical Fruit Smoothie Bowl

You can use whatever frozen fruit mix that you like.


• 1 cup of frozen bananas

• 1 tsp. of chia seeds

• 2 cups of a frozen tropical fruit blend {mine had pineapple, mango, papaya, and coconut in it}

• 2 kiwis {peeled and cut}

• 1 1/2 cups of 2% Lactaid

Toppings: unsweetened shredded coconut flakes, honey, kiwi, bananas, and chia seeds


• Put everything in your blender and mix until smooth.

• Add more milk or a milk alternative if it’s too thick for you.

Dairy Free Samoa Cookies

First off, continue to support your local Girl Scouts — Donate boxes of cookies if you can’t eat them or don’t want to eat them.

Here’s a great dairy free alternative to my favorite cookies!

✨ Ingredients ✨

• 8 pitted Natural Delights Medjool Dates

• 4 tsp. water

• 1 cup unsweetened shredded coconut flakes

• 1 cup Enjoy Life Foods dairy free dark chocolate chips

• 1 tsp. BetterBody Foods coconut cooking oil

✨ Directions ✨

• Put dates and 2 tsp. of water in a food processor and mix until smooth.

• Add unsweetened coconut flakes with remaining 2 tsp. of water and mix until combined.

• Roll mixture into balls, flatten them out, and place on waxed paper.

• Use a straw to poke a hole in the middle of the cookies.

• Place cookies in the freezer for an hour.

• After the hour mark melt chocolate chips and coconut oil together. Melt in 30 second increments so that you don’t burn your chocolate.

• Dip cookies in chocolate to coat the bottom of them and leave them upside down. Place them in the freezer for 15 minutes to let the chocolate harden.

• Flip cookies over and drizzle remaining chocolate over the top.

• Store them in the freezer for up to a week.

Turkey Sloppy Joes

✨ Turkey Sloppy Joes ✨


• 1 lb. Jennie-O ground turkey

• 2 tsp. minced garlic

• 24 oz. no sugar traditional RAGÚ

• 1 tbsp. Worcestershire sauce

• 1/2 tsp. Cholula Hot Sauce

• 1/2 tsp. maple syrup

• 1/4 tsp. fine sea salt

• 1/4 tsp. ground black pepper

• 1/2 tsp. ground mustard


• Cook minced garlic and ground turkey together until ground turkey is no longer pink.

• Add remaining ingredients {only 1/4 tsp. of ground mustard} and cook covered for 15 minutes over low-medium heat.

• Add remaining 1/4 tsp. of ground mustard and cook for an additional 5 minutes.

• Serve on hamburger buns with Colby Jack cheese.

Chicken Parmesan Sliders

✨ Chicken Parmesan Sliders ✨


• Frozen chicken nuggets

• Kings Hawaiian Rolls or any 12 piece roll alternative

• Newman’s Own marinara

• 1/2 tbsp. of Smart Balance butter

• Italian seasonings

• Sargento Cheese thin sliced provolone cheese


• Cook chicken nuggets according to package and keep your oven on at 400 degrees once your chicken is done.

• Cut bread down the middle so it opens like a giant sandwich. Be careful not to cut the bottom piece too thin.

• Put sauce on the bottom, place chicken nuggets on each section, another layer of sauce + Italian seasonings, and then add cheese slices.

• Close bread and put melted butter across the top and sprinkle more Italian seasonings.

• Cook for 10 minutes.

Tag me if you make them! 😋

Berry Banana Bread

✨ Ingredients ✨

• 2 cups whole wheat flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. fine sea salt

• 1 tbsp. coconut cooking oil

• 2 eggs

• 1 1/2 tsp. vanilla extract

• 3/4 cup mashed bananas

• 1/4 cup vanilla Greek yogurt

• 3 tbsp. honey

• 1/4 cup 2% Lactaid

• 1/2 cup strawberries

• 1/2 cup blueberries

• Enjoy Life mini chocolate chips + walnuts {optional}

✨ Directions ✨

• Preheat oven to 350 degrees.

• Use a silicone bread pan — it makes life so much easier and I don’t have to pre-grease it.

• Mix your dry ingredients and wet ingredients in two separate bowls.

• Combine them in your mixer. I poured half of my dry mixture in at a time so that it was able to mix together smoothly.

• Mix in your strawberries and blueberries with a baking spatula. If you’re adding chocolate chips and walnuts then add them in at this time as well.

• Pour mixture into your bread pan.

• Cook for 45 minutes and then let cool for 45 minutes before you take it out of your pan.

Chicken Pot Pie

These are amazing as leftovers as well 😋

✨ Ingredients ✨

• 1 tbsp of avocado oil

• 10 oz of frozen vegetables

• 2 tsp of minced garlic

• 1/2 tsp of ground black pepper

• 2 cups of low-sodium chicken broth

• 2 cups of 2% Lactaid + 4 tbsp of cornstarch

• 1 lb of cooked chicken {I made mine the day before and seasoned it with McCormick Spice roasted garlic & herb seasoning}

• 1-2 phyllo dough sheets {you’ll need 2 sheets if you’re going to put dough underneath and on top}

✨ Directions ✨

• Preheat oven to 350 degrees.

• Add avocado oil, minced garlic, and frozen vegetables to a pan and cook over low-medium heat until garlic is fragrant.

• Mix your Lactaid and cornstarch together in a bowl.

• Add Lactaid mixture, low-sodium chicken broth, and chopped chicken pieces to your pan. Mix until everything is combined.

• Let simmer until sauce starts to thicken.

• Pour mixture into your individual pie pans or however you want to make it.

• Cover with your phyllo dough sheets.

• Cook for 30 minutes.

Mini Chili Pot Pies

Chili + Cornbread = Mini Chili Pot Pies 🥧

You can make the chili ahead of time and then just use whatever cornbread recipe you love to put on top.

Scoop a few spoonfuls of the chili into your ramikens and top it with the cornbread batter.

Cook it in the oven according to your cornbread recipe and then let them cool.

Below is the recipe for the chili:

✨Ingredients ✨

• 1 lb. of ground beef

• 1 lb. of ground Italian sausage

• 1 lb. of stew meat

• 2 (15 oz.) cans of kidney beans, drained

• 1 (15 oz.) can of pinto beans, drained

• 1 (15 oz.) can of black beans, drained

• 2 (28 oz.) cans of diced tomatoes with juice (do not drain)

• 1 (6 oz.) can of tomato paste

• 2 cups of low-sodium beef stock

• 3 tbsp. of chili powder

• 1 tsp. of onion powder

• 1 tbsp. of Worcestershire sauce

• 1 tbsp. of minced garlic

• 1 tbsp. of dried oregano

• 2 tsp. of ground cumin

• 1 tsp. of dried basil

• 1 tsp. of fine sea salt

• 1 tsp. of ground black pepper

• 1 tsp. of paprika

✨ Directions ✨

• Heat a large stock pot over medium heat. Cook the ground beef, ground Italian sausage, and stew meat in the pot and cook until evenly browned.

• Drain excess grease. Return meat to stock pot.

• Put your diced tomatoes with juice in a food processor and blend to your liking {you can skip this step if you want the tomato chunks.}

• Add in the drained beans, diced tomatoes, tomato paste, and beef stock to the stock pot.

• Season with chili powder, onion powder, worcestershire sauce, minced garlic, oregano, cumin, basil, salt, pepper, and paprika.

• Stir to blend, then cover and simmer over low heat for 1 hour and 15 minutes, stirring occasionally.

• Uncover and cook for an additional 1 hour and 15 minutes.

This makes a large amount of chili so you can freeze leftovers!