Homemade Pancake Batter Mix

3 cups flour, whole wheat
2 cup flour, all purpose flour
1 ¼ cup powder milk or instant milk
¼ cup sugar
1/8 cup baking powder
1 tablespoon salt

1 cup water
2 tablespoon butter
1 large egg

1. Put the first six ingredients in a big bowl. Mix together with a whisk. You can use all whole wheat flour if you want, or even try other whole grain flours.
2. Place in an airtight container. You can store this for up to 3 months.
3. When you are ready to make a batch of pancakes all you do is add 1 ½ cups of the dry mix, water, 2 tablespoons of butter and an egg.*
*Will make about 6-8 pancakes (smaller size). If you wish for thicker pancakes, add ¼ cup more mix to the batter.

Cranberry-Oatmeal Bars

Recipe adapted from Cooking Light
Serves: 24 servings

1 cup all-purpose flour (4 oz)
1 cup quick-cooking oats
½ cup packed brown sugar
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. ground cinnamon
6 Tbsp butter, melted
3 Tbsp orange juice
Cooking spray

1⅓ cups dried cranberries (6 oz)
¾ cup light sour cream
½ cup granulated sugar
2 Tbsp all-purpose flour
1 tsp. vanilla extract
½ tsp. grated orange rind
1 large egg white, lightly beaten

1. Preheat oven to 325 degrees F.
2. To prepare crust, combine flour and the next 5 ingredients (through cinnamon) into a medium bowl. Stir well with a whisk until combined. Drizzle melted butter and orange juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve ½ cup of oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust and sprinkle reserved oat mixture evenly over filling.
4. Bake at 325 degrees F for 40 minutes or until edges are golden. Cool completely in a pan on a wire rack.
5. Once cool, cut into squares and place in a Ziploc freezer bag for later use.

Zucchini Oat Muffins

1 ½ cup flour (white or whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 large egg
½ cup pure maple syrup
1/3 cup almond milk, unsweetened
1/3 cup coconut oil
1 teaspoon vanilla extract
1 ½ zucchini
½ dry oats

1. Preheat oven to 350 degrees and grease a 12-cup muffin tin well.
2. Peel and grate zucchini.
3. In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.
4. Make a well in the center of the dry mixture and add the egg, syrup or honey, milk coconut oil, and vanilla. Stir until the mixture comes together. Add the zucchini and oats and stir to combine.
5. Divide the mixture evenly between the 12 muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let the muffins cool on a wire rack for 5 minutes.
6. Once cool, place in Ziploc freezer bags in desired amount for later use.

Veggie Egg Muffins

1 Tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 red bell pepper, chopped
8 large eggs
2 cups arugula, roughly chopped
¼ cup shredded Parmesan cheese
Salt and pepper, to taste

1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
2. In a large skillet on medium heat, drizzle olive oil and sauté onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.
3. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
4. Bake muffins for about 20 minutes, until they've risen and are slightly browned.
5. Once cooled, place into Ziploc freezer bags for latter use.

Baked Oats


  • 2 cups of organic mixed berries (can buy frozen)
  • ¼ cup honey or agave (optional)
  • 1 cup uncooked organic quick oats
  • ¼ cup chopped walnuts or pecans
  • ¾ tsp cinnamon
  • Pinch of salt
  • 1 cup whole milk or almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp of Flax Seed
  • 2 tsp of Chia Seeds


  1. If you using frozen mixed berries- be sure to defrost.
  2. Mix all ingredients in a bowl.
  3. Preheat the oven to 375° F.
  4. Lightly grease a 8 x 8" or 9 x 9" ceramic baking dish with organic coconut oil. 
  5. Cook until golden brown and firm. Can be baked in a muffin tin for individual servings & frozen.