• 12 muffin tin liners
• 1 tablespoon flax seeds meal
• 3 tablespoon water
• 1/4 cup almond butter
• 1 medium banana ripe
• 1 tablespoon flax seeds meal
• 1/4 cup pure maple syrup
• 1/2 cup gluten-free rolled oats
• 2 tablespoon flax seeds meal
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Fold In:

• 1 cup carrot about 2 large, peeled and grated (115 g)
• 1 apple peeled, cored, and grated (115 g)
• 1/3 cup raisins
• 1/3 cup walnuts

• 1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
• 1/2 cup medium banana ripe
• 1 egg large
• 1/3 cup honey
• 1/2 cup oat flour
• 2 tablespoon flax seeds meal
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Fold In:

• 1 cup carrot about 2 large, peeled and grated
• 1/2 cup apple medium, peeled, cored, and grated
• 1/3 cup raisins
• 1/3 cup walnuts
• 12 muffin tin liners

• 4 tablespoon extra virgin olive oil

Saute:

• 1/2 each sweet onion diced
• 1 each red bell pepper diced
• 1 each zucchini diced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 9 ounce canned black beans rinsed and drained
• 3 ounce baby spinach chopped

Mix together:

• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 tablespoon water

Add:

• 1 package medium firm tofu 12-16 ounces, extra firm, pat dry, broken into crumbles

Garnish:

• 1 each tomato large, sliced
• 1 each avocado sliced