2-3 RIPE Bananas

**Cut – then freeze overnight

5 Dates – pitted

1/3 C Almond or Coconut Milk

1/3 C walnuts or Almonds

Blend until “ice cream” consistency

Top with additional nuts – ENJOY!!

1 large avocado or 2-3 small
1 banana or 4 large ripe peaches
1/2 C peanut butter
1/2 C almond milk
2 T coconut oil
3 T cocoa powder or cacao
Splash of vanilla
Stevia or sweetener of your choice to taste

Whirl in a blender – refrigerate until cold and enjoy! Yummy!

*Heat oven to 350oF.

In a BIG Bowl toss & combine:

4 Cups Old-fashioned oatmeal (not quick cooking)

1 Cup Each: chopped walnuts, pecans and almonds

¾ Cup shredded coconut

1 Cup shelled sunflower seeds

¾ Cup Maple syrup – Organic

2 Tablespoons Coconut Oil

1 teaspoon Kosher salt

1 Cup Each: raisins and “Craisins”

Optional: ¾ Cup Flax seeds- whole

Bake for 15 minutes on two rimmed cookie sheets (I line mine with parchment paper for easy cleanup!)

Stir and Bake another 15 minutes.

Let cool and keep in an airtight container. Should keep for 3 weeks (we eat ours faster than that!)