Are you looking for a quick, grab and go breakfast or snack?! Look no further – these oatmeal cashew muffins are super easy to make and are easy to pack when you are on the go. The muffin base consists of oats, banana, eggs, chia, flax and cashew butter that are very versatile and can be mixed with a variety of toppings depending on your mood. This recipe is also lower in sugar and provides a healthy mix of carbs, protein and fats that will give you energy to make it through your next run or afternoon meeting.


3 very ripe bananas
1 cup almond milk
½ cup cashew butter (I prefer Moxie Nosh brand)
2 eggs
2 tbsp honey
1 tbsp baking powder
½ c ground flaxseed
2 tbsp chia seeds
3 c whole oats
½ c chopped walnuts

Toppings: dark chocolate chips, dried tart cherries, dried figs, sunflower seeds

Instructions: Preheat oven to 375 and grease muffin tins using coconut oil or oil of your choice. In a large mixing bowl, mash bananas and add remaining ingredients, except for the toppings.  Mix well.  Fill muffin tins to the top and then add additional toppings as desired.

Bake for 25 minutes or until muffins are cooked through.  Remove from oven and transfer to a cooling rack.

Store in an airtight container in the refrigerator for 3-5 days or freeze.



If you are craving a fast and fresh meal, this recipe is a must! For a different flavor, substitute tofu or hummus for the shrimp and adding in different veggies for various flavor combos. This recipe makes about 8 spring rolls and will feed 2-3 people.


  • 1 lb raw shrimp, washed and deveined
  • 2 carrots, peeled
  • ½ purple cabbage, shredded
  • 4-5 radishes
  • 1 c sprouts
  • ½ avocado
  • 3 fresh basil leaves
  • ¼ c fresh cilantro
  • Rice paper wraps
  • ¼ c cashew butter (I prefer Moxie Nosh)
  • Juice from ½ lemon
  • 1 tsp worcestershire sauce
  • ½ tsp soy sauce

Cook shrimp according to package. Slice all vegetables and avocado lengthwise in thin slices. Once shrimp is cooked, individually soak rice paper wraps in water, following the instructions on the package.  Once rice paper is soft, remove and place on kitchen towel or cloth.  Add shrimp, veggies and avocado and roll rice paper to enclose all ingredients.

Mix cashew butter, lemon juice, worcestershire and soy sauce in a small bowl. The sauce will slightly thicken; feel free to add a small amount of water if needed.

Bridget Baxter

Who doesn’t love a soft, homemade chocolate chip cookie!?  A few weekends ago I had a craving for chocolate chip cookies, so I rifled through the internet looking at recipes and picked the ingredients I liked from three. I combined ingredients together and wound up with these cookies.  It was a gamble, but they turned out so soft and amazing!  If you haven’t tried coconut sugar in your baking, I encourage you to give it a shot.  Coconut sugar is low on the glycemic index and includes vital amino acids compared to regular white sugar.  I also substituted whole wheat flour instead of white.


2 ¼ c whole wheat flour, unsifted
1 tsp baking soda
½ tsp salt
1 c butter
¾ c coconut sugar
½ c brown sugar (I cut this amount in half based on the recipes I saw)
2 large eggs
2 tsp pure vanilla
1 c chopped walnuts (optional)
1 c unsweetened, shredded coconut
2 c dark chocolate chips (I used 60% cacao chips)


Preheat oven to 375.  In large mixing bowl, cream butter, eggs, vanilla and sugar.  Keeping mixer on low, gradually add in baking soda, flour, shredded coconut and salt. Mix well.  Stir in walnuts and chocolate chips.

Refrigerate dough for 30-60 minutes.

Using a tablespoon measuring spoon, drop cookie dough onto an ungreased cookie sheet.  Bake for 9-11 minutes*.

*Baking Note: Because coconut sugar is darker in color it turns cookie dough and cookies darker.  When checking cookies to see if they are done, don’t judge by color, but instead how crispy they are getting.
Now go for a run so you can eat more cookies!!!

Bridget Baxter

Image from Google Images

Who doesn’t love a warm bowl of soup after a cold winter day?! Garbanzo beans make a great addition to the traditional recipe and add an extra bonus of protein, fiber, magnesium and iron.


  • 3 large onions (1 red, 1 white, 1 sweet)
  • 2 heads garlic, minced
  • 2 (32) oz containers of unsalted beef broth (or low sodium depending on your preference)
  • 1 can garbanzo beans, rinsed well
  • Sliced Muenster & Havarti cheese
  • Thick sliced, grilled baguette (I prefer Le Petit)
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 cups of dry red wine
  • 1 tbsp whole wheat flour
  • 4 tbsp extra virgin olive oil
  • Sea salt & black pepper to taste


Heat large soup pot with 2 tbsp olive oil. Add onions. Saute 5-10 minutes or until soft. Add in minced garlic, thyme, rosemary, salt and pepper and another tbsp olive oil. Stir and saute another ~5 minutes. Sprinkle whole wheat flour over onion garlic mix. Add in red wine and bring temperature to med-high, stirring frequently until the wine has cooked off. Once wine has cooked away, continue to saute another 5-10 minutes making sure onions and garlic are soft. Add in garbanzo beans and beef broth. Simmer for ~20 minutes.

While soup is simmering, pre-heat oven to 350. Slice baguettes about 1” thick and brush with olive oil. Bake in oven for 5-7 minutes until golden brown and crisp.

Place 1-2 slices of baguette in wide mouth soup bowl and top with cheese slices. Using a soup ladle, pour soup mixture over cheese and bread. Wait a minute or so for the cheese to melt. Dig in!

Bridget Baxter