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Gluten Free Oatmeal Breakfast Cookies, with a boost of protein! Fresh fruit combined with gluten free oats make healthy breakfast cookies, now add in your favorite protein booster, like Vital Proteins berry chocolate or plain collagen, and you've got a complete breakfast to go. Easy to make, dairy free, egg free/nut free options.

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FULL RECIPE -
INGREDIENTS
* 3 cups gluten free rolled oats
* 1 cup blueberries
* 1/2 c gluten free multi-purpose flour
* 3/4 cup nut milk or coconut milk
* 1 egg
* 1/2 cup coconut sugar
* 1 tsp baking powder
* 1 tsp Vanilla
* 1/4 tsp salt
* Protein Boosters Add ins – 30 -35 grams unflavored @vital protein Collagen powder or berry chocolate collagen protein powder
* 1/4 c raspberries or sliced strawberries
* Optional dark chocolate to drizzle!

1. Preheat oven to 350F. Grease a baking sheet. Set aside.
2. In a large bowl, combine all your dry ingredients (\including the @vitalprotein collagen. (minus the raspberries)
3. Fold in you raspberries last
4. Use a large or small cookie scoop and place on baking tray 1 inch apart. Large cookie scooper will yield 12 cookies. Small Cookie scoop will yield 24 cookies.
5. Press the cookies flat with back of cup or leave in cluster shape
6. Bake for 22-25 minutes or until golden brown on bottom and crispy edges
7. Remove and let cool for 15 minutes.
8. Drizzle melted dark chocolate on top, if desired.

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These truly are the Ultimate No Bake Breakfast Cookie Bites! Packed full wholesome ingredients, rich in fiber, a boost of protein! Tastes like a cookie but suitable for breakfast! Cinnamon, gluten free oats, nuts, spices, molasses, and maple syrup. Vegan friendly too.

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An EASY FRESH TAKE ON PASTA! We're making grain free LEMON SAGE PASTA WITH ROASTED RADISH. A healthy plant based dish made with Chickapea Pasta!




NEW RECIPE to LOVE and make ASAP!

For the ZESTY lemon Sage Sauce:

1 to 2 tbsp fresh chopped sage (without stems)
1 tsp grated lemon
2 tbsp lemon juice
1 tsp minced garlic- 2 cloves
1 tsp onion powder or 1/4 c chopped yellow onion
1/4 to 1/3 c olive oil (use closer to 1/3 cup if the marinade isn’t thin enough)
1/4 tsp kosher salt
Pepper
1/4 tsp paprika optional
1 tbsp ground mustard or honey mustard.

For the Pasta Bowl:

1 cup chopped radish
2 tsp olive oil to roast
sea salt and pepper to taste
16 ounces chickapea gluten free pasta shells
water to boil and pinch of kosher salt for pot
pinch of sea salt and black pepper.
1 ounce green olives, optional 1/4 cup sliced onion (red or white),
Sliced lemon and sage leaves to garnish
Crush black pepper

First. Make your marinade.
Blend everything together in a food processor blender. Place in bowl and set aside or in fridge.



Preheat oven to 400F.
Toss your chopped radish in oil, pinch of sea salt/pepper, and place on baking sheet. Roast for 15-20 minutes or until radishes are lightly browned.
While radishes are roasting, make your pasta.
Cook pasta according to directions.
Cook in a large pot of boiling, salted water for 5-7 minutes until pasta is al dente. Drain and rinse cold. Add the pasta back to the pot.
Place pasta pot back on the stove on medium low.
Mix in your lemon sage marinade and stir gently.
Once radishes are done roasting, add them to your pasta.
Mix in your olives.

Place pasta in large serving bowl or individual bowls.
Garnish with lemon slices, fresh sage leaves, and option sliced onion.

Extra crushed black pepper to top.
Optional Mix ins and toppings (not vegan) — Add 1 paleo mayonnaise to make extra creamy, grated parmesan or red pepper flakes to top.

Serves 3-4


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