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NAKED AND NATURAL BOWL INGREDIENTS: ​ 2 chicken breast 20 baby carrots 1 cubbed sweet potato 1 sliced avocado 1 head of cut broccoli hummus 1 cup rice 1 tablespoon cooking oil ​ Makes 2 servings. You can add more if you're more hungry! INSTRUCTIONS: ​ 1. Preheat oven to 425. Line two pans with parchment paper. 2. Spread veggies out onto baking pans in one single layer. Drizzle oil on top. Season with Parsley, Oregano, lemon pepper, and pepper. 3. Bake for 20 minutes or til liking. 4. Make rice. 5. Cut chicken breasts into bite size pieces. 6. In a large skillet cook chicken pieces on medium heat until fully cooked. 7. Add all food into a bowl with avo and hummus! ENJOY! ​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

REESES EGGS (Dairy-Free ) INGREDIENTS: 1 cup all natural peanut butter 3 tbsp 100% maple syrup 10 tbsp blanched almond flour 1/2 tsp pink Himalayan salt 1 tsp vanilla For choc coating 1 cup dairy-free choc chips 2 tsp coconut oil INSTRUCTIONS: 1. Stir together all ingredients except choc coating. (No chocolate chips and coconut oil yet.) 2. Use your fingers to form pb eggs.3. Place eggs on parchment paper and freeze for 10-15 min. 4. Once eggs are frozen/chilled, remove from freezer. Then melt chocolate chips and coconut oil together in a bowl. Cover frozen pb eggs in chocolate coating. Lay chocolate eggs flat on a cooling rack/parchment paper. Let chocolate harden. ENJOY! (store in fridge or freezer in Tupperware!) *makes about 16-18 eggs. **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

DOUBLE CHOC MUFFINS INGREDIENTS: 2 3/4 cup oats 1 cup dairy free chocolate chips 1 cup plain yogurt (dairy free I used @kitehillfoods ) 1/4 cup pure maple syrup 1/2 cup nut milk (I used cashew) 1/2 cup cocoa powder 2 Tbsp Apple cider vinegar 1 Tbsp baking powder 1 tsp baking soda 1 tsp vanilla 1/8 tsp pink Himalayan salt INSTRUCTIONS: ​ 1. Preheat oven to 350F. 2. Make oat flour- In a blender, blend oats until you get a flour-like consistency. 3. Combine oat flour, cocoa powder, baking powder, baking soda, and salt. Stir. 4. Add nut milk, apple cider vinegar, maple syrup, yogurt, and vanilla. Stir until smooth. 5. Add chocolate chips. Stir.6. Lightly oil muffin tins and scoop mixture evenly into tins. (One batch should make 12 muffins.) 7. Bake for 24 minutes. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

FARM FRESH TACOS INGREDIENTS: ​ 2 Corn Tortillas Hash Browns 2 Eggs 1 Roma Tomato 1 Avocado Salt n Pepper Everything But The Bagel Seasoning Just Chipotle Mayo Sauce (if you desire) INSTRUCTIONS: ​ 1. On a pan over the stove, cook the hash browns with a teaspoon of olive oil. Salt and pepper to your liking. 2. Once hash browns are cooked, set aside on a plate and cover., 3. Fry the eggs on the same pan. 4. While eggs are frying, dice the tomatoes and avocado. 4. On a corn tortilla, layer hash browns, eggs, tomatoes and avocado. 5. If you like, top with Just Chipotle Mayo sauce or whatever sauce you desire. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

INGREDIENTS: ​ Frozen Peaches Frozen Pineapple Frozen Bananas Frozen Kale Unsweetened Coconut Milk​ ​ ​ GREEN MACHINE INSTRUCTIONS ​ Blend ingredients in a Vitamix or other blender. Top with unsweetened coconut shavings, banana, flaxseed, and peanut butter. Slurp up. ​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

AMERICAN TOAST ​ INGREDIENTS: ​ sprouted whole grain bread dairy free vanilla yogurt coconut shavings blueberries strawberries ​ INSTRUCTIONS: ​ 1. Toast bread. 2. Evenly spread yogurt on toast. 3. Slice strawberries. 4. Place berries and coconut shavings on toast. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

COCONUT CRUSTED FISH INGREDIENTS: ​ Fish Nuggets 2 fresh wild cod fillets 1 large beaten egg 3/4 cup coconut shreds 1/4 cup coconut flour 1/4 cup arrowroot flour 1 1/2 teaspoon sea salt 1/2 teaspoon paprika 2 TSP olive oil ​ Honey Mustard Sauce 1/4 cup paleo mayonnaise 1/4 cup dijon mustard 2 teaspoon yellow mustard 1 TSP white distilled vinegar 1/4 cup honey 1/4 teaspoon paprika ​ Slaw 1/2 head shredded green cabbage finely julienned 1 large red pepper finely julienned 1/4 cup fresh minced cilantro ​ ​ ​ INSTRUCTIONS:​ ​ Fish Nuggets 1. Preheat the oven to 400F. Line a baking tray with parchment paper. 2. Toss the cod in 1 beaten egg. 3. Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl. 4. Roll the egg covered cod in the coconut breading mixture. 5. Place the coated cod onto the baking tray drizzle with 2 TBP olive oil, and bake for 15 minutes then flip the cod and bake for 15 more minutes or until crispy. ​ Honey Mustard Sauce 1. Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle. ​ Slaw 1. Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce and set aside. ​ ​ ​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

SAUSAGE VEGGIE MIX INGREDIENTS: ​ 3 small sweet/red potatoes 1 large head of broccoli 1 chopped bell pepper 9 oz spicy Italian turkey/chicken sausage 2 tablespoon olive oil 1/4 teaspoon red pepper flakes 1 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon oregano 1 tablespoon parsley salt and pepper​ to taste INSTRUCTIONS: ​ 1. Preheat the oven to 400 degrees F. 2. Line a large sheet pan (or maybe two pans) with parchment paper. 3. Chop the potatoes (small pieces so they can cook faster), chop the broccoli and the peppers, and slice the sausage. 4. Place veggies and sausage on the sheet pan. Toss in the olive oil. Add all the spices. 5. Bake for 15 minutes, stir, and bake for another 15 minutes or until veggies are tender and crisp and sausage is brown and cooked throughly. 6. Eat over rice or quinoa. ENJOY!​ **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

CHICKEN TORTILLA SOUP PREP TIME: 15 min COOK TIME: 4 hours in slow cooker Makes 4 servings INGREDIENTS: ​ SOUP: 32 oz. gluten-free chicken broth 1 lb. boneless, skinless chicken (uncooked) 2 garlic cloves, minced 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. paprika 1 can (14.5 oz.) petite diced tomatoes with juice (if you like spicy, get the diced tomatoes with the jalapeños. YUM.) 1 cup corn (frozen or canned) 1 Tbsp. fresh lime juice 1/4 tsp. pepper ​ TOPPINGS: 1/2 cup shredded cheese (dairy or non-dairy) 1/2 cup sour cream (optional, dairy or non-dairy) 1/2 avocado 1/2 lime Fresh cilantro ​ TORTILLA STRIPS: your choice of tortillas olive oil garlic powder salt ​ INSTRUCTIONS: ​ 1. Turn slow cooker on high. 2. Combine all soup ingredients into the slow cooker. (except tortilla strips and toppings.) 3. Cook for 4 hours. 4. When 15 minutes is left on the slow cooker, turn oven on broil for tortilla strips. 5. Cut tortillas into slices. Lay out on a pan. Spray with olive oil. Salt and garlic to your liking. 6. Bake for 10 min or to your liking. 7. Once soup in done cooking, shred chicken. I shredded the chicken in the slow cooker with two forks. 8. Serve in a soup bowl. 9. Top with whatever goodies you want. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

ITALIAN HERB PASTA INGREDIENTS: ​ 1 Banza pasta package 1 cup Spinach Italian tomato sauce (I used Sprouts) Nutritional yeast (for a cheesy flavor) 1 teaspoon Garlic powder 1 teaspoon Onion powder Pink salt and pep to taste INSTRUCTIONS: ​ 1. Cook pasta as explained on box. 2. Once cooked strain water out. Put pasta back into pot. Add pasta sauce and spinach. Stir. Add seasonings. 3. Once pasta is hot, transfer pasta to a bowl and top with nutritional yeast. ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

VEGAN ALFREDO INGREDIENTS: 1 head of cauliflower 1/2 yellow onion 1 cup water from pot of cauli 1/4 cup nutritional yeast 5 cloves garlic 1/2 lemon 1 tablespoon olive oil Salt and pep to taste Grilled chicken if you want to add INSTRUCTIONS: ​ 1. Cut cauli into medium size pieces. 2. In a pot, boil water. Add cauli to water. Cook for 8-10 min. 3. Chop onion and garlic. 4. In a pan, on medium heat, sauté garlic and onion in olive oil. Sauté until soft and translucent. 5. With a slotted spoon, remove cauli from pot and put into a blender. (Remember you need 1 cup of the water!) 6. In a blender, blend cauli, water from cauli pot, onion and garlic. Blend. 7. Add lemon juice, nutritional yeast, salt and pep to blender. Blend. 8. Eat over fettuccini. Add grilled chicken if you want! ENJOY! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B

BLUEBERRY BLISS INGREDIENTS: ​ almond milk spinach on spinach frozen banana frozen blueberries vanilla protein powder chia seeds INSTRUCTIONS: 1. Blend all ingredients in a Vitamix or other blender. 2. Top with chia seeds 3. Slurp up! **If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!** XOXO-B