The Sunrise

Tomato, red onion, spring mix, mixed greens, avocado oil mayonnaise

Veggie Vibes

Shredded chicken breast, pesto, avocado oil mayonnaise

Turkey Avo Aioli

Peanut butter, banana, cinnamon, cacao nibs, local honey

Berry Toast

Fresh mozzarella, tomato, basil, balsamic drizzle

Caprese Toast

Salmon carpaccio, dill, feta aioli, capers

Smoked Salmon Toast

Local avocado, hemp seeds, salt, cracked pepper, lemon

Avocado Toast

Health Shots

Almond Coconut Bullet

Mac Nut Bullet

Coconut Bullet

Classic Bullet

Drip Coffee

Cold Brew

Cappuccino

Flat White

Espresso

Americano

Latte

Monkey Smoothie

Blue Dream Smoothie

I Lava You Smoothie

Açaí Smoothie

In a medium saucepan, combine the rolled oats, almond milk, and chia seeds. Bring to a gentle simmer over medium heat.

Cooking the Oats

Once the mixture starts to simmer, reduce heat to low, and stir in the maple syrup. Cook for about 5-7 minutes, stirring occasionally until the oats are creamy and have absorbed most of the liquid.

Sweetening the Mixture

While the oatmeal is cooking, peel the banana and slice it into rounds.

Slicing the Banana

Rinse the strawberries and blueberries under cold running water. Hull the strawberries and slice them if they are large.

Washing Berries

Once the oatmeal is cooked, divide it into bowls. Top each bowl with the sliced banana, strawberries, and blueberries.

Combining Components

Sprinkle chopped almonds, drizzle honey, and add coconut flakes over the fruit-topped oatmeal.

Adding Toppings

Rolled oats

Almond milk

Chia seeds

Maple syrup

Banana

Strawberries

Blueberries

Almonds

Honey

Coconut flakes

Wash the tomatoes and red onion under cold water. Dice the tomatoes into bite-sized pieces and slice the red onion thinly. Set aside.

Chop the Vegetables

In a large mixing bowl, combine the spring mix and mixed greens. Toss them gently to mix evenly.

Prepare the Greens

Add the diced tomatoes and sliced red onion to the bowl with the greens. Gently toss to incorporate all ingredients.

Combine Ingredients

Drizzle the avocado oil mayonnaise over the salad mixture. Use a spatula or spoon to toss the salad until the greens and vegetables are evenly coated with the mayonnaise.

Dress the Salad

Divide the Veggie Vibes salad into individual serving bowls. Enjoy immediately for the best flavor and freshness.

Serve Fresh

Tomato

Red Onion

Spring Mix

Mixed Greens

Avocado Oil Mayonnaise

If not using pre-cooked shredded chicken, cook chicken breasts in a pot of boiling water for about 15-20 minutes until fully cooked. Remove from water and shred using two forks.

Cook the Chicken

In a large bowl, combine the shredded chicken, pesto sauce, and avocado oil mayonnaise. Mix thoroughly until evenly coated.

Mix the Sauce

Add salt, black pepper, and garlic powder to the mixture. Stir well to ensure the seasoning is evenly distributed.

Season the Mixture

If desired, chop fresh parsley and squeeze lemon juice over the mixture. Stir to combine. This adds freshness and brightness to the dish.

Garnish (Optional)

Spoon the turkey avo aioli mixture onto plates or into bowls. Serve warm or at room temperature.

Plate the Dish

Enjoy the turkey avo aioli as a main dish or as a filling for sandwiches or wraps.

Enjoy!

Shredded Chicken Breast

Pesto Sauce

Salt

Black Pepper

Garlic Powder

Fresh Parsley

Lemon Juice

Begin by toasting the slices of whole grain bread until they are golden brown and crispy.

Toast the Bread

While the bread is toasting, peel the banana and slice it into thin rounds.

Prepare the Banana

Once the toast is ready, spread 1 tablespoon of peanut butter evenly over each slice of toast.

Spread Peanut Butter

Layer the banana slices on top of the peanut butter, distributing them evenly.

Add Banana Slices

Sprinkle 1 teaspoon of cinnamon over the banana slices for added flavor.

Sprinkle Cinnamon

Sprinkle 1 tablespoon of cacao nibs over the top of the toast for a crunchy texture.

Top with Cacao Nibs

Finish by drizzling 1 tablespoon of local honey over the toast for sweetness.

Drizzle with Honey

Whole grain bread

Peanut butter

Cinnamon

Cacao nibs

Local honey

Slice the fresh mozzarella into thick slices and the tomatoes into even slices. Rinse the fresh basil leaves and pat them dry with a paper towel.

Prepare the Ingredients

Heat a grill pan or skillet over medium heat. Drizzle the slices of bread with olive oil on both sides and toast them in the pan for about 2-3 minutes on each side, until they are golden brown and crispy.

Once the bread is toasted, place a slice of fresh mozzarella on each piece of bread. Add a slice of tomato on top of the mozzarella and then a few basil leaves.

Layer the Ingredients

Sprinkle a pinch of salt and black pepper over each toast. Finally, drizzle the balsamic glaze over the assembled toasts for an extra burst of flavor.

Season and Drizzle

Serve the Caprese toasts warm as an appetizer or snack. Enjoy!

Serve Immediately

Fresh mozzarella

Tomatoes

Fresh basil leaves

Balsamic glaze

Bread (preferably ciabatta or baguette)

Extra virgin olive oil

Black pepper

In a blender, combine feta cheese, mayonnaise, garlic, and lemon juice. Blend until smooth and creamy. Taste for seasoning and adjust if necessary.

Make Feta Aioli

Preheat your oven to 180°C (350°F). Place the sourdough bread slices on a baking tray and toast in the oven for about 10 minutes or until golden brown.

Once the bread is toasted, spread a generous layer of feta aioli on each slice.

Prepare the Toast

Layer the smoked salmon over the aioli. Sprinkle with fresh dill and top with capers. Serve immediately.

Add Salmon and Garnish

Smoked Salmon

Dill

Capers

Sourdough Bread

Feta Cheese

Mayonnaise

Garlic

Begin by toasting the slices of whole grain bread until they are golden brown and crispy. This usually takes about 3-5 minutes depending on your toaster.

While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until creamy but still chunky.

Prepare the Avocado

Add the lemon juice, salt, and cracked black pepper to the mashed avocado. Mix well to combine all the flavors.

Season the Avocado

Fold in the hemp seeds into the seasoned avocado mixture. This will add a nice crunch and nutritional boost.

Add Hemp Seeds

Once the bread is toasted, spread a generous amount of the avocado mixture onto each slice of bread, ensuring an even distribution.

Spread the Avocado Mixture

Optionally, sprinkle extra hemp seeds and cracked black pepper on top for additional flavor and presentation. Serve immediately while the toast is warm.

Garnish and Serve

Ripe avocados

Hemp seeds

Lemon juice

Cracked black pepper

Peel the fresh ginger and turmeric, then chop them into smaller pieces for easier blending.

Squeeze the juice from fresh lemons until you have 1 cup of lemon juice. Strain if necessary to remove seeds.

Juice the Lemon

In a blender, combine the chopped ginger, chopped turmeric, lemon juice, honey, black pepper, cayenne pepper, and water. Blend on high until smooth.

Blend the Ingredients

If you prefer a smoother shot, strain the mixture through a fine mesh sieve or cheesecloth into a bowl or pitcher.

Strain (Optional)

Pour the health shot mixture into small shot glasses for serving. You can garnish with a fresh mint leaf if desired.

Pour and Serve

Serve immediately and enjoy your health shots for a quick boost of nutrients!

Enjoy

Fresh Ginger

Fresh Turmeric

Cayenne Pepper

Water

Fresh Mint

Apple Cider Vinegar

Place the almonds in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. Drain and rinse before using.

Soak Almonds

If your Medjool dates are firm, soak them in warm water for about 10 minutes to soften. Drain before using.

Prepare Dates

In a food processor, combine the soaked almonds, coconut flakes, Medjool dates, almond butter, chia seeds, vanilla extract, and salt. Process until the mixture is sticky and well combined. Scrape down the sides as needed.

Blend Ingredients

Once the mixture is ready, take small portions (about 1 tablespoon each) and roll them into balls using your hands. Place them on a parchment-lined baking sheet.

Shape the Mixture

In a shallow bowl, mix together the additional coconut flakes and cocoa powder.

Prepare Coating

Roll each ball in the coconut and cocoa mixture until well-coated. Return them to the baking sheet.

Coat the Balls

Place the baking sheet with the coated almond coconut balls in the refrigerator for at least 30 minutes to firm up.

Refrigerate

Once chilled, the almond coconut balls are ready to serve. Enjoy as a healthy snack or energy bite!

Enjoy Your Treats

Coconut flakes (unsweetened)

Medjool dates (pitted)

Almond butter

Vanilla extract

Cocoa powder

Preheat your oven to 350°F (175°C) to prepare for baking the Mac Nut Bullet.

Preheat Oven

Line an 8x8 inch baking dish with parchment paper for easy removal after baking.

Prepare Baking Dish

In a food processor, combine the macadamia nuts, almond flour, coconut oil, maple syrup, and vanilla extract. Process until the mixture is smooth and well combined.

Blend Base Ingredients

Pour the blended mixture into the prepared baking dish. Use a spatula to spread it evenly across the bottom.

Spread the Mixture

Sprinkle the chopped macadamia nuts, shredded coconut, and dark chocolate chips evenly over the top of the mixture.

Add Toppings

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown.

Bake

Remove the baking dish from the oven and let it cool for about 10 minutes. Once cooled, slice into squares and serve.