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PASTA SALAD INGREDIENTS: 16 oz rotini pasta (I use Banza) 12 oz chopped artichoke halves or hearts 6 oz sliced black olives 4.5 oz sun-dried tomatoes 1 small chopped cucumber 1/2 chopped red onion 1/2 chopped red bell pepper (or any color) 1/2 cup chopped turkey breast (I use lunch meat) 1/2 cup white modena vinegar (or white wine vinegar) 1 tbs apple cider vinegar (omit if desired) 1 tbs oregano 1 tbs Italian seasoning salt and pep to taste I NSTRUCTIONS: ​ 1. Cook pasta according to packaging. Once cooked, drain water and rinse pasta with cold water. 2. Add ingredients to a large bowl: Cooled pasta, artichoke, sun-dried tomato, cucumber, red onion, red bell pepper, black olives, turkey, vinegar, apple cider vinegar, and seasonings! ​ 3. Gently toss everything together. 4. Store in fridge. Note: for best marinated flavors, store overnight in fridge and eat the next day. **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

PB CHOC PLEASURE INGREDIENTS: ​ Water /nut milk PB2 Powder Frozen Kale Frozen Banana Cocoa powder Cacao nibs ​ INSTRUCTIONS: 1. Blend all ingredients in a Vitamix or other blender. 2. Top with cocoa nibs. 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

BANANA BREAD INGREDIENTS: Wet ingredients: 3 very ripe bananas 3 eggs 4 tablespoons melted coconut oil 10 small pitted dates 1 tsp vanilla Dry ingredients: 2 cups almond flour 1 tsp baking soda 2 tsp cinnamon 1 tsp salt Add ins: 1 cup dairy free chocolate chips INSTRUCTIONS: 1. Preheat oven to 350. 2. Soften the dates. Let dates sit in hot water, or microwave dates in a bowl of water for 15 seconds. 3. In Vitamix or high speed blender, blend wet ingredients. 4. In a bowl, mix dry ingredients. 5. Combine wet and dry ingredients in a bowl. Stir in choc chips. 6. Pour into a bread tin (mine is 8 1/2x 4 1/2.) 7. Bake for 60 min. Outside will look a little brown due to baking with almond flour! It tastes so yum! 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

GRANOLA INGREDIENTS: 1 cup oats 1/4 cup your fav sweetener (coconut sugar/honey/agave/maple syrup) 1/4 cup pecans/almonds (or any nuts you love) 1/4 cup almond butter or peanut butter 3 Tbsp dairy free butter or coconut oil 2 tsp vanilla 1 Tbsp cinnamon 1 tsp pink salt (or sea salt) INSTRUCTIONS: 1. Preheat oven to 350 degres. 2. Mix dry ingredients in bowl first. Then add liquid ingredients. Spread mixture on baking pan with parchment paper. 3. Bake at 350 for 15 min. 4. Let pan cool and then place pan in the fridge or freezer to solidify for 30 min or so. Then break apart and store. (This makes it so you get BIG THICK chunks of granola!) YUM. 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 DRINKS LIME BERRY COOLER HOT COCOA

VEGAN QUESO ***This makes a party size amount. If you want queso for 1-3 people I suggest cutting the recipe in half.*** Ingredients: 1 1/2 cups cashews 1 orange bell pepper, roughly chopped 1 cup unsweetened dairy-free milk 2 teaspoons chili powder 1/4 cup nutritional yeast 1 (15 oz) can black beans, rinsed and drained 1/4 cup minced onion 2 tablespoons taco seasoning 1 1/2 cup fresh salsa This makes a party size amount. If you want queso for 1-3 people I suggest cutting the recipe in half. Instructions: 1. Boil cashews in 1 cup of water. Once water comes to a boil, take pot off the stove. Let cashews soak in pot for 15 min. Then drain cashews. 2. Place the cashews, bell pepper, milk, chili powder, and nutritional yeast in blender. Blend until smooth (this is your "cheese" sauce). 2. In a large saucepan, add the minced onion, taco seasoning, black beans, and fresh salsa over medium heat. Stir constantly until heated up. 3. Add the cheese sauce to pan and stir. Add salt and pep to taste. 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

CINNAMON PEAR CRISP INGREDIENTS: ​ Pear Granola Coconut Yogurt (or dairy yogurt) 1/3 cup honey 1 tsp cinnamon 1/8 tsp nutmeg a pinch of salt. INSTRUCTIONS: ​ 1. Preheat oven to 375. In a saucepan on medium heat combine honey, cinnamon, nutmeg, and salt. Once liquified, reduce to simmer. 2. Cut pears in half, remove seeds, and brush with honey mixture. Place pears face down on parchment lined baking sheet, and bake for 30 min. 3. Eat with dairy free yogurt, homemade granola, and top with the rest of honey mixture! 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