Pepita and Cashew Granola

Posted on January 15 by
in Blog

1/4 cup honey
1/4 cup oil (olive, avocado or any nut oil)
1 cup old fashioned (gluten free) oats
1/4 cup pepitas
1/4 c cashews
1/2 teaspoon cinnamon
pinch of salt
1/4 c dried cranberries

Combine honey, oil, cinnamon and salt in bowl and whisk to combine. In separate bowl, combine oats, pepitas, cashews and dried cranberries. Pour honey mixture over oat mixture and coat evenly. Spread granola on parchment lined baking sheet and bake for 10 minutes (325 degrees), stirring after 5 minutes to prevent burning. Let cool and crumble. Granola can be stored in airtight container in the refrigerator.

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High Protein Breakfast Muffins (Gluten, Nut and Dairy Free)

Posted on January 04 by
in Blog


7 large egg whites
3 large whole eggs
1 mashed banana
1/3 cup oat bran
1/4 cup chia seeds
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons ground flaxseed
1/2 cup berries (optional)


Preheat oven to 375°F.
In a medium-sized mixing bowl, combine all ingredients, except for the berries, and mix until uniform consistency forms. Fold in the berries, if desired.
Pour into silicone muffin tins and bake at 375°F for 15-20 minutes, or until a toothpick inserted comes out clean.
Let cool and enjoy! Store in an airtight container in the refrigerator. To reheat before eating (if desired), microwave for ~30 seconds.

Note: For a sweeter muffin, you can add a few packets of Stevia. Nutrition Facts (per 3 muffin serving): 235 calories, 9.5g fat, 150 mg sodium, 23g carbohydrates, 8g fiber, 15.5g protein


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