turkey and sweet potato meatballs

  • 1 pound ground turkey

  • 1/2 cup breadcrumbs

  • 1/2 cup grated sweet potato

  • 1/2 cup shredded cheese of choice

  • 1 egg

  • black pepper, garlic powder, sage, rosemary, parsley to taste

Preheat oven to 400 and line a baking sheet with parchment paper. Combine all ingredients and form into 1-inch meatballs. Bake for 18-20 minutes.

zucchini and cheese biscuits

  • 2 cups flour

  • 3 tsp baking powder

  • 1/2 cup milk

  • 1/4 cup butter, melted

  • 1 zucchini, grated and squeezed out

  • 1 cup grated cheddar cheese

Preheat oven to 350 and line or grease a baking tray. Combine all ingredients.

Flour a work surface, and roll out the dough to about 1/2” thick. Cut out desired shapes. Bake 15-20 minutes or until golden brown.

applesauce muffins

  • 1 cup applesauce

  • 2 tbs melted butter, cooled

  • 1 egg

  • 1/2 cup milk, any kind

  • 1 tsp vanilla

  • 1 cup whole wheat flour

  • 1/2 cup oats (can sub for an extra 1/4 cup AP flour)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 tbs hemp hearts

Preheat oven to 375 and grease a mini muffin tin. Combine all wet ingredients, then fold in dry ingredients. Fill each muffin cup to the top, and bake for 16-20 minutes or until golden brown around the edges.

sheet pan pancakes

perfect for freezer prep

  • 1/2 cup plain whole milk yogurt

  • 1/2 cup milk

  • 2 eggs

  • 2 tbs butter, melted and cooled

  • 1 cup flour

  • 2 tsp baking powder

  • 1 cup diced fruit

Preheat oven to 400. Whisk together wet ingredients, then add dry and stir to combine. Line a half sheet pan with parchment paper. Spread out the batter with a spatula, and bake 12-14 minutes until edges are golden brown. Slice with food scissors.

zucchini lentil muffins

trust the process

  • 1/2 cup dry red lentils, cooked until soft/yielding 1 cup

  • 2 ripe bananas

  • 2 eggs

  • 1/4 cup neutral oil

  • 2 tsp vanilla

  • 1/4 cup oats

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 cup applesauce

  • 1 small zucchini, finely shredded and water squeezed out

Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.

Bake 16 minutes.