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10 MINUTE LIME THYME SALMON INGREDIENTS: ​ wild fresh salmon 1 tablespoon (roughly) coconut aminos 1 teaspoon lime juice 1 teaspoon thyme salt to taste INSTRUCTIONS: ​ 1. Spray skillet pan with olive oil. 2. Place salmon in the pan. Season each side coconut aminos, lime juice, and thyme. 3. Cook salmon on medium heat for 5 minutes on each side. 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

BANANA BOATS INGREDIENTS: ​ Bananas Toppings ​ Some ideas for toppings: Honey/Agave Peanut butter/Almond Butter Granola Raspberries Dairy-Free Choc Chips Blueberries INSRUCTIONS: ​ 1. Slice banana length wise. ​ 2. Spread banana with any nut butter, honey, or agave. ​ 3. Top with granola, raspberries, choc chips, blueberries etc. Have fun with it! 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

NAKED & NATURAL SNACKS CHICKPEA CRISPS VEGAN QUESO GRANOLA KALE CHIPS BANANA BOATS

PB CHOC BALLS Makes roughly 18 balls INGREDIENTS: ​ Mix for Balls: 1 cup (roughly) all natural peanut butter (crunchy or smooth) 1 1/2 tablespoon agave/honey splash of vanilla extract 2 cup blanched almond flour 1/2 teaspoon pink Himalayan salt 1 cup-2 cups puffed quinoa (or Rice Krispies) ​ Chocholate Drizzle: 1/2 cup dairy-free choc chips splash of almond milk ​ INSTRUCTIONS: ​ 1. Mix all ingredients for the balls. 2. Form mixture into balls. 3. Place PB balls onto a pan with parchment paper. 4. Melt choc chips with a splash of almond milk. Drizzle over pb balls or dip balls completely into chocolate sauce. 5. Freeze the PB Choc Balls in the freezer for 20 min or till your liking. 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

DAIRY-FREE BROWNIES DRY INGREDIENTS: 1 cup sugar 1/2 cup flour 1/3 cup unsweetened cocoa powder 1/4 tsp salt 1/4 tsp baking powder Enjoy life chocolate chips WET INGREDIENTS: 1/2 cup melted butter (I use earth balance vegan butter) 2 eggs 1 tsp vanilla INSTRUCTIONS: 1. Sift all dry ingredients together. 2. Melt butter and set aside to cool. In a medium bowl, beat 2 eggs with the vanilla. Add in dry ingredients and stir gently. 3. Pour the melted butter into the brownie mix until just incorporated. 4. Spread brownie mix in a 8 inch square pan. Bake for 25-30min at 350 degrees F. 5. Top with chocolate chips. I also mixed chocolate chips in the batter.. cuz I love chocolate. **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

PEACHY OATS INGREDIENTS: ​ 1/2 cup rolled oats 1/2 cup cashew milk dash of cinnamon 1 tablespoon nature nates honey 1 tablespoon coconut shreds 1 ripe peach INSTRUCTIONS: ​ 1. Over the stove heat up 1/2 cup of cashew milk. 2. Stir in the rolled oats. Mix in cinnamon. 3. Oats will start to thicken. Transfer to breakfast bowl. 4. Top oats off with drizzled honey, coconut shreds, and peach slices. 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

BREAKFAST CAKES INGREDIENTS: ​ 2 Rice cakes 2 Eggs 2 Slices of Bacon Tomato Red bell pepper ​ INSTRUCTIONS: ​ 1. Fry 2 slices of bacon 2. Scramble 2 eggs 3. Break bits of bacon into scrabbled eggs. 4. Dice tomatoes and red bell peppers. 5. Mix veggies in with eggs and bacon. 6. Eat scrabbled egg mix on top of rice cakes! 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

HEALTHIER CRUNCH WRAP SUPREME INGREDIENTS: ​ Huge burrito-sized tortillas corn tortillas (6 inch size) 1 lb 97% lean ground beef 1 15oz can of corn cherry tomatoes 2 avocados cabbage or lettuce cilantro dairy-free ranch queso (click here for recipe. I made queso the night before which made the crunch wraps not take as long to make.) salt and pepper to taste 1 teaspoon onion powder 1 teaspoon garlic powder 1 packet taco seasoning ​ ​ ​ Meat, queso/dairy-free ranch, and corn Broiled corn tortilla Guac, tomatoes, cabbage/lettuce, and cilantro. Add a top tortilla to keep food from spilling out. (I cut a huge tortilla to 6 inches to match the corn tortilla). Fold edges to the center. Ready to place on pan to make CRUNCHY! INSTRUCTIONS: ​ 1. Turn oven onto broil for your tortilla. Cook corn tortilla until crispy. 2. In a large skillet over medium heat, cook your ground beef. Add salt, pepper, taco seasoning. Cook meat until brown. 3. In a pot heat up corn. 4. Dice cherry tomatoes. 5. Mash avocados and season with salt, pepper, onion powder and garlic powder. 6. Lay a large tortilla on a flat surface. Layer: ground beef, corn, queso or ranch, broiled corn tortilla, guac, lettuce/cabbage, cilantro, cherry tomatoes, add a top tortilla to keep food from spilling out. (I cut a huge tortilla to 6 inches to match the corn tortilla). Fold in the edges of the huge tortilla towards the center. Place in a hot oiled skillet. Cook both sides until golden brown! 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

SWEET POTATO DONUTS INGREDIENTS: ​ For the Donuts 1 small white sweet potato 2 large eggs 3 tablespoons coconut oil 1/4 cup cocoa powder 1/4 cup coconut sugar 2 tablespoons maple syrup 2 tablespoons coconut flour 2 tablespoons almond flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda For the Chocolate Glaze 1 cup dairy-free chocolate chips Splash of nut milk INSTRUCTIONS 1. Preheat oven to 350F. Spray donut pan with olive oil. 2. Chop the raw sweet potato into small pieces. (This makes it easier to blend.) 3. Combine all donut ingredients into a food processor or blender. Blend until smooth. 4. Pour donut batter into a donut pan. 5. Bake on 350F for 15-18 minutes. Or until a toothpick when inserted comes out clean. Let cool for 5 or so minutes before transferring donuts from the pan to a cooling rack. 6. Melt ingredients for chocolate glaze over a double boiler. Pour glaze over donuts. 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

ZUCCHINI BOATS INGREDIENTS: 3-4 zucchini sliced in half 1 lb ground turkey 1 can Mexican salsa 1 can black beans Optional Dairy free cheese/nutritional yeast INSTRUCTIONS: 1. Preheat oven to 400. 2. In a large saucepan, cook turkey til fully cooked. Mix in black beans and salsa. Cook for 4 min. 3. In a glass baking dish, top halved zucchini with mixture. Add cheese if desired. Bake for 45 min. 4. 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

SPINACH EGG DISH INGREDIENTS ​ egg sweet potato spinach salt and pepper spices for sweet potato -oregano -parsley -lemon pepper -onion -garlic ​ ​ ​ INSTRUCTIONS ​ 1. Preheat oven to 400 degrees F. 2. Wash sweet potatoes and dice evenly. 3. Line a pan with parchment paper and evenly spread sweet potato cubes. 4. Drizzle olive oil and spices on top. 5. Bake for 30-45 min. 6. In a pan on medium heat sauté handfuls of spinach. (They shrink a lot HA.) Salt and pepper spinach. 7. On the same pan fry an egg. Salt and pepper the egg. 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

DAIRY-FREE ENCHILADAS INGREDIENTS: 1 1/2 cups shredded chicken (I instant pot mine) 1 15 oz can black beans 1 cup dairy-free cheese (optional) 3/4 cup chopped cremini mushrooms (optional) 3 handfuls of spinach 16 oz salsa verde mild/tomatillo sauce 6 medium size tortillas 2 tablespoon cooking oil 1/2 cup chopped onion 5 cloves of garlic/1 tablespoon 1 teaspoon oregano 1/4 teaspoon cayenne 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin salt and pepper to taste Optional toppings: Pico de Gallo (SOOO YUM ON TOP) Fresh cilantro Sliced Jalapeños INSTRUCTIONS: 1. Preheat oven to 375 F. 2. Add oil and onions to a large pan. Cook onions on medium heat until translucent/golden brown. 3. Add garlic and mushrooms. Stirring occasionally. 4. Add cayenne, paprika, cumin, and oregano. Cook for 3 min. 5. Add spinach. Cook for 1 min. Add beans and cooked chicken. 6. Heat tortillas up to avoid tearing. 7. Lightly cover the bottom of a 7" x 11" baking dish with salsa verde/ tomatillo sauce. 8. Spread salsa verde on tortilla, add filling and cheese if desired. Roll up tortilla and place into baking dish seam down. 9. Repeat until baking dish is full. 10. Add more sauce to cover the top of tortillas. Put in oven and bake for 25 min. Add desired toppings. 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