Mixed Berry Smoothie Bowl

Serves 1

Instructions:

1. Blend all ingredients into a thick smoothie consistency – if the mixture is too thick add milk in 1 Tbsp increments until desired texture is reached.
2. Pour thick smoothie mixture into a bowl and sprinkle with coconut flakes, granola, additional frozen berries, and chia seeds. Eat right away.

Frozen Coconut Trail Mix Bark

Serves 6 (4 servings per person)

Instructions:

1. Line a baking sheet with a piece of parchment paper. Use a spatula to evenly spread out the yogurt on top of the parchment paper, getting the surface as smooth as possible.
2. Top with dried cherries, chocolate chips, pistachios, mini pretzels, and sprinkle sea salt over top.
3. Freeze for at least 2 hours or until it’s hard enough to cut into bars. Serve and eat right away.

Cranberry Orange Pecan Quick Bread

Yields 10 Servings

Quick Bread Instructions:

1. Preheat oven to 350F.
2. Prepare a 9 x 5 (23cm x 13 cm) loaf pan with baking spray. Set aside.
3. In a large mixing bowl combine eggs, oil, sugar, vanilla and water. Whisk to combine. Then add in the yogurt. Whisk to combine and set aside.
4. In a smaller bowl whisk together the flour, baking soda, salt and cloves.
5. Slowly add the dry ingredients to the wet ingredients, in thirds until combined.
6. Fold in dried cranberries, pecans and orange zest.
7. Transfer batter to the pan. Bake 40-45 mins until golden brown and a large toothpick comes out clean. Allow to cool and cut into thick slices.

Glaze Instructions:

1. Whisk to combine and then thin with water if needed to reach a pourable state. Then pour over cake and top with some chopped pecans.
2. This cake would then need to be refrigerated until ready to serve because of the yogurt glaze (unlike more shelf stable glazes made with just sugar and water) just FYI!