Creamy Apple Pie Overnight Oats

1/3 cup oats
1/3 cup applesauce
1/3 cup milk
1/3 cup vanilla greek yogurt
1 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 - 1 Tbsp hemp protein, if desired

Mix all ingredients in a sealable bowl well. Lid the container and store in fridge overnight. Serve cold or hot!

Key Lime Yogurt Parfait

This is a quick, make-ahead breakfast that'll help get your morning routine off on the right track, but you can also make it or a quick afternoon snack or after dinner dessert, as the chia seeds thicken the yogurt very quickly. Pair it with a slice of whole grain toast spread with tahini for a filling and well-rounded breakfast. This recipe serves one, but it can easily be doubled or quadrupled to feed a group.

1/2 small lime or 1 key lime, juiced and zested
3-4 small spice cookies (I'm using Doppelimo hazelnut creme cookies here in Germany, but snickerdoodles or even Graham crackers would work), about 1/4 cup ground into crumbs
1/2-3/4 cup plain or Greek yogurt
1-2 tsp raw sugar or honey (can sub stevia or splenda as desired)
1 Tbsp chia seeds
Pinch of cardamom
6-8 small strawberries, halved
Mint leaves, for garnish (optional, but tasty)

Spread cookie crumbs onto bottom of a small bowl or high-rimmed plate. In a separte bowl, mix lime juice, yogurt, sweetener, chia seeds, and cardamom until well mixed. Pour and spread evenly over crumbs. Top with lime zest and line sides of bowl with strawberry halves. Garnish with mint, if desired. Cover with plastic wrap and store in refrigerator until needed.

Lemon Lavender Poppyseed Muffins

For as long as I can remember, lemon poppyseed muffins have been my favorite. I had tried several times in the past to get them right, but every attempt had been a failure. I had a major hankering for them a few weeks ago and decided to make another attempt. I found a base recipe online, and made a few modifications of my own. Lavender seemed like a logical and at the same time whimsical addition, due to how well it pairs with lemon and because of its delicate floral awesomeness.

2/3 cup organic sugar
1 Tbsp lavender flowers
Grated zest and juice of 1 lemon, separated
1 cup whole wheat pastry flour
1 cup unbleached all purposed flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Wholesoy lemon flavored yogurt, or 3/4 cup organic plain yogurt and 2 Tbsp fresh lemon juice
2 eggs
1 tsp vanilla
1/2 cup grapeseed oil
1 1/2 Tbsp poppy seeds

ICING:
1 cup powdered sugar
2-3 Tbsp lemon juice (from zested lemon)

Preheat oven to 400°F. Rub sugar, lavender, and lemon zest together with fingers until lemony scent comes out. Add remaining ingredients and mix until combined. Divide into muffin pan. Bake for 18-20 minutes. Remove from pan to cooling rack. Whisk icing ingredients together and drizzle over slightly cooled muffins. Goes great with hot coffee and tea :)

Blueberry Banana Muffins

These light and slightly sweet muffins are perfect for breakfast, desert, or a light supper. Makes about a dozen.

1 cup almond milk (or your choice of dairy-free milk)
2-4 Tbsp coconut oil or Spectrum non-hydrogenated shortening (palm oil)
1 very ripe banana (the softer the better), mashed
1/2 tsp pure vanilla
2 cups whole wheat pastry flour
2/3 cup organic cane sugar
1 Tbsp aluminum-free baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries

Heat oven to 400 degrees F. Grease muffin pan with coconut oil. Beat almond milk, oil, banana, and vanilla in large bowl. Sitr in flour, sugar, baking powder, and salt all at once just until flour is moistened. Batter will be lumpy; do not overmix. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.

Kale and Potato Baked Spanish Tortilla

The original version of this recipe called for a cup of oil and a half dozen eggs. Even after "conversion", it required meticulous flipping and about two hours from start to finish. As much as I loved the flavor, I just didn't have the time to make this as often as I wanted. I finally decided there had to be an easier and faster way to make this recipe, and I believe I've found it. You can top this recipe not only with the cilantro pesto included here, but also with your favorite salsa, hot sauce, cheese sauce, or creamy breakfast gravy. Be creative and enjoy!
1 large onion, chopped
4 cloves garlic, minced
5-6 red potatoes
1Lb kale, stems removed and coarsely chopped
1Lb firm organic water packed tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flaxseed meal
1 1/2 tsp salt, adjust to taste
Boil potatoes until tender. Meanwhile, saute onion and garlic in skillet until tender.  Process remaining ingredients on food processor or blender until smooth.Add kale to skillet until just beginning to wilt. Combine all ingredients in large bowl and mix well. Spread evenly in round our rectangle baking dish that has been coated with coconut oil. Bake for 30 minutes at 400° F, our until to is crispy. Serve with cilantro pesto ( http://www.reddirtveg.blogspot.com/2011/10/classic-basil-pesto-and-cilantro-lime.html?m=1) our your choice of sauce.