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Instagram post 18173570857078529 No Bake Snickerdoodles 😍 These no-bake cookies have the perfect chewy texture and only take minutes to make! I love making them when I’m in a time-crunch because they’re a fast, simple cookie. RECIPE (makes 10-12) ● 1 cup cashew butter ● 5 tbsp ​maple syrup ● 2 scoops snickerdoodle collagen from @primalkitchenfoods ● 2/3 cup oat flour ● 1 tsp cinnamon + extra for rolling ● 1⁄4 tsp sea salt METHOD Just mix all the ingredients in a medium sized bowl, form into small balls, roll in cinnamon, flatten with the back of a spoon, place cute little fork imprints and sprinkle with some flakey sea salt to make ‘em extra pretty!
Instagram post 17918340706543883 Maple Cinnamon Oatmeal with maple PB drizzle😋 A nice bowl of oatmeal is my favorite breakfast. It’s so filling and satisfying. You can flavor it up however you like--savory or sweet! It’s the best camping breakfast--warm, delicious, and gives you lots of energy! RECIPE ½ cup oatmeal 1 cup oat milk for ultimate creaminess (can use water) ½ tsp cinnamon ¼ tsp salt 1 tbsp maple syrup Blueberries and granola for topping METHOD Combine the oatmeal, milk, and salt in a sauce pan and stir occasionally over medium heat for 5-8 minutes depending on how chewy or done you like your oats. Top with the cinnamon, maple syrup, and blueberries.
Instagram post 18188562511011934 Hawaiian BBQ Chicken Veggie Bowl👏🏼 Bringing on the warm flavors with this veggie bowl! It’s been such a warm January in Washington, but I still love eating foods that remind me of tropical places like this one! INGREDIENTS (1 serving) 1 small chicken breast @primalkitchenfoods hawaiian BBQ sauce 1.5 cups veggies--I did broccoli and sweet potatoes Olive oil Salt and pepper Cherry tomatoes, halved (topping) Method: Preheat the oven to 350F and meanwhile marinate your chicken breast in enough BBQ sauce to saturate the chicken and chop your veggies. Lay your veggies on a greased or lined baking sheet and toss in olive oil, salt, and pepper. Place your veggies and chicken in the oven and cook the veggies and chicken for 35-45 minutes or until the veggies are tender and the chicken is at 165F. Serve up with some cherry tomatoes and some extra BBQ sauce.
Instagram post 17944392265426539 Gluten Free Sunbutter and Jelly Muffins (makes 12) Stop everything, you need to make these!! They are sooo bomb! You won’t regret it- trust me… new fave muffins adn they are so filling, delicious, easy to make, and perfect. 🙂  Did you have a PB&J sandwich as a kid for lunch? These Peanut Butter and Jelly Muffins bring back so many school kid memories! Whoever came up with that combo, thank you!!! Also, the leftover chia seed jam from earlier this week works perfect!  Recipe: ~1 ¼ cup gluten-free flour ~⅓ cup coconut sugar ~¾ cup quick oats (these give the muffin a nicer texture than rolled oats.) ~¼ tsp salt ~½ tsp baking powder ~1 ½ tsp baking soda ~2 flax eggs (2 tbsp flax seed in 6 tbsp water. Let sit for 5 mins) ~¼ cup oat milk ~¼ cup coconut oil, melted ~¾ cup of you favorite jam ~½ cup smooth Sunbutter or peanut butter Preheat the oven to 350F. Mix all the dry ingredients with a whisk in a large mixing bowl. Mix the wet ingredients in a smaller mixing bowl and add the wet ingredients to the dry. Fold the mixture together with a wooden spoon, being careful not to overmix. Place in a greased muffin pan and bake for 30-40 mins or until a toothpick comes out clean. I topped mine with some jam and flakey sea salt!

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