Strawberry pies.JPG — Strawberry Rebel Pies of 2019

Preheat oven to 375 degrees F
**1 sheet of store bought Puff pastry**
**1 pint of strawberries, cut in quarters**
**1/4 cup sugar**
**3 tsp cornstarch**
**Pinch of salt**
**1 tsp vanilla extract**
**Zest of half a lemon**
**1 egg**
**2 tsp water**
**Line baking sheet with parchment paper.**
**In a large bowl, mix sugar, cornstarch, salt, + lemon zest. Toss in strawberries and vanilla extract. Set aside.**
**On a lightly floured surface, roll out pastry. With a 4” circle cookie cutter, cut out circles.**
**In a small bowl, mix together egg and water to make your egg wash.**
**With a pastry brush, coat edge of circles.**
**Tablespoon in 2 scoops of strawberry mixture.**
**Once filled, fold over pastry to seal hand pie. To make it extra secure, press sealed edge with the tip of a fork.**
**Brush pies with egg wash and dust with sugar or after baked, top with glaze. Bake for 35-45 min. until golden brown. Let cool fully before eating. ENJOY!**

Dairy Free Chia Pudding

YEILDS: 2 cups

1 1/2 cup dairy free milk

1 tsp vanilla extract

2 Tblsp maple syrup

Pinch of salt

1/2 cup chia seeds

In a small bowl whisk together liquids + salt.

Next stir in chia seeds.

Cover bowl, and let seeds bloom over night in refrigerator.

Top with any cereal, granola, fruits, herbs, etc. I sometimes mix in one scoop of protein powder for a more satisfying serving.

Toasted Coconut Granola

YEILDS: 4 cups

Preheat oven to 350 degrees. Line baking sheet with parchment or silpat. Set aside.

Zest of one lemon

2 cips unsweetened coconut flakes

½ cup nuts

½ cup pumpkin seeds

1 Tblsp chia seed

Pinch salt

¼ cup honey

½ tsp van x

2 Tblsp olive oil

In a large bowl, mix together seeds + coconut flakes.

In a medium sized bowl, whisk liquids together until combined. Pour over coconut mixture + toss until completely coated.

Transfer coconut mix to lined baking sheet. Spread mix out evenly.

Bake for 13-14 minutes. Let cool completely. Once cooled, break up and package in airtight bags or containers. ENJOY!

Muscle Recovery Smoothie

1 date

1 knob of peeled ginger

½ frozen banana

¼ cup pumpkin

1 tblsp almond butter

½ tsp vanilla extract

2 oz. aloe juice

½ tsp maca powder

½ cup carrot juice

½ cup coconut milk

¼ tsp chinese 5 spice

Rosemary Scented Olive Oil Cake

2/3 cup sugar

3 eggs

zest of one lemon

1/4 cup + 1 Tblsp of whole greek yogurt

1/2 tsp vanilla extract

1/2 cup olive oil

1 Tblsp honey

1 1/4 cup flour

1 tsp baking powder

pinch of salt

1 tsp finely chopped fresh rosemary (optional)

1/4 cup good quality finishing extra virgin olive oil

-Preheat oven to 350 degrees F. Grease your 4 1/2” x 8” loaf tin with butter + dust with flour.

-In a large bowl, whisk the eggs, sugar and the lemon zest until obtain a creamy mixture. Add the yogurt, vanilla, olive oil, honey and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder, salt, rosemary, and beat until creamy and homogeneous mixture.

Pour into prepared baking dish, and bake at 350 for 35-40min.

As soon as loaf is pulled from oven, brush with ¼ cup of good quality finishing olive oil.

Let cool completely. If you’re feeling extra, heat up a non stick or cast iron pan until smoking hot. Toss butter or a drizzle of olive oil onto pan, and toast slice of cake on each side for a minute.