INGREDIENTSBLUEBERRY MUFFIN GRANOLA

• 3 cups rolled oats use gluten free if needed
• 1/2 cup raw almond roughly chopped
• 1/2 cup raw pepitas
• 1/3 cup coconut oil melted
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla
• 2 very ripe banana finely mashed
• zest of 1 lemon
• 1-2 cups fresh blueberries

FOR THE GREEK YOGURT BOWLS

• plain Greek yogurt
• fresh fruit (I like fresh berries bananas, passion fruit, pineapple + mango)
• sliced avocado optional
• nuts + seeds (I like hemp seeds chia seeds, bee pollen, almonds + pistachios)
• honey or maple for drizzling
• edible flowers optional

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. To the baking sheet, add the oats, almond and pepitas. In a small sauce pan melt together the coconut oil and maple (or honey). Once melted stir in the vanilla, mashed banana and lemon zest. Remove from the heat and pour the mixture over the oat mix, toss well and sprinkle with salt. Stir in the blueberries.
3. Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the oats smell toasted and are golden brown. Allow the granola to cool completely. Store in an airtight container for up to one week.

FOR THE BOWLS

1. Spoon a little yogurt into a bowl. Top with granola, fresh fruit, avocado, seeds + nuts. Drizzle with honey or maple and garnish with edible flowers if desired. EAT.

Ingredients

• 1/4 cup crushed almonds or almond meal
• 2 tablespoons coconut sugar, 
• 2 tablespoons coconut oil, melted
• 3/4 cup plain Greek yogurt, low-fat
• 2 tablespoons honey
• 1 1/2 cups fresh chopped strawberries and/or raspberries
• 6-cup muffin tin and liners

Instructions

1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Ingredients:

10 large strawberries
3 tbsp. light whipped cream
2 tbsp. fat-free plain Greek yogurt
2 tbsp. light/reduced-fat cream cheese, room temperature
1 packet no-calorie sweetener (like Stevia)
1 1/2 tsp. lime juice (key lime, if available)
1/2 tsp. lime zest
1/4 tsp. vanilla extract
1 graham cracker or plain biscuit (1/4 sheet), finely crushed


Directions:
Slice the stem ends off the strawberries, about 1/2 inch below the stem, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry, allowing room for filling.

In a small bowl, combine all remaining ingredients except graham cracker.

Spoon yogurt mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole, and squeeze the mixture into the strawberries.

Sprinkle with crushed graham cracker.

Makes 2 servings

Tips: Cut a thin slice off the bottom of each strawberry, so the berries sit flat. Use a grapefruit spoon to scoop out the flesh of the berries.