She Hulk Pancakes

Hearty & strong vegan pancakes made with spinach! 

  • 1 1/3 cups of dry rolled oats
  • 1 banana
  • 1 cup raw fresh spinach
  • 1/2 tsp of cardamom
  • 1/2 tsp of maca powder
  • 1/4 tsp of ginger powder
  • 1 tsp of Simply Organic madagascar pure vanilla extract
  • 2 T Barlean's organic chia seed
  • 1 1/2 cup of Silk original unsweetened almond milk 
  • Optional: top with maple syrup
  • Optional: top with nut or seed butter
  • Optional: top with fresh fruit

In a blender or vitamix, blend 1 cup of the oats into an oat flour and then add 1/2 cup of almond milk and blend until smooth. Next add banana, spinach, cardamom, maca, ginger, vanilla, and adding another 1/2 cup of almond milk, blend. Once smooth, add chia seeds and the last 1/3 of oats and pulse lightly.  The extra 1/2 cup of almond milk is needed in case you need to thin out the batter a bit. Apply a light coat of coconut oil into a pan on medium heat. Make sure the pan is hot and pour batter into the pan. Option to use an ice cream scoop to pour into the pan. Once it begins to brown along the edges and air bubbles appear, flip over (about 2-3 minutes each side) and then remove from heat. These dense pancakes can be eaten cold as an on the go snack or warm with your favorite topping.  

Recommended Brands: Barlean's, Simply Organic, Silk, Vitamix

Savory Quinoa & Flax Oats

Don't feel like eggs?  Substitute oats as your base. 

  • Oats made with water
  • Zucchini
  • Roma tomatoes 
  • Mini sweet peppers
  • Chives
  • Cilantro
  • Olive Oil
  • Salt
  • White Pepper
  • Avocado
  • Optional: top with 1 slice of Swiss cheese as soon as oats are done
  • Optional: top with crushed black peppercorn
  • Optional: top with hemp seeds

On medium heat, warm olive oil in a large skillet. Add zucchini and mini sweet peppers and sautee until they turn a light brown. Add chives, cilantro, salt & white pepper (to taste) and lastly Roma tomatoes until warmed through.  Because the oats are softer, I like to keep the veggies crunchier.  I used these veggies because they were the leftovers I had in the fridge. You can use any veggies you need to use up.

Recommended Brands: Hodgson Mill MultiGrain with Quinoa & Flax Hot Cereal, Manitoba Harvest Hemp Hearts


One of my wife's summer favorites. Seriously, she can't get enough of it. A great way to pack in veggies and cool off on a hot day! What you'll need:

  • 2 red bell peppers
  • 1 cucumber, seeded but not peeled
  • 4 Roma or plum tomatoes
  • 1 small red onion
  • 2-3 cloves of garlic, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • salt & pepper (to taste)
  • Optional: add slices of cantaloupe as a garnish
  • Optional: top with a little cilantro/olive oil for extra flavor
  • Optional: add a few slices of avocado as a garnish

Coarsely chop/puree the peppers, cucumber, tomatoes, and onion in a food processor, EACH SEPARATELY. After each veggie has been chopped (I'm a big fan of the 'Pulse' feature on the food processor as to not over-process), mix together in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, and salt & pepper and mix well. (I use about 1TSP of Kosher salt and about 1/2TSP of freshly ground black pepper.) Let stand overnight in the fridge and enjoy! I always add cantaloupe for garnish because the sweet and colorful melon brings out a lot in the gazpacho.

Kale Chips

A favorite alternative for potato chips! 

  • Chopped kale (option to de-stem)
  • Drizzle olive oil to lightly coat 
  • Salt
  • Bake at 300F for 30 minutes (monitor to make sure kale doesn't burn or if it needs more time)
  • Optional: add red pepper flakes while salting to give the kale a kick

Pro tip: Put the kale in a bag, drizzle olive and shake the bag to coat the leaves easily.

Avocado Toast

Easy avocado spread on toast for a great way to start the day. (And my wife's favorite!)

  • ½-1 Avocado
  • Sprinkle of Salt and Cayenne Pepper or Chili Powder
  • Drizzle of Olive Oil
  • Optional: Sprinkle of Chia Seeds or Sunflower Seeds
  • Optional: Add chopped Tomato, Sunny-side Up Egg, Mushroom, Caramelized Onions or chopped Green Onions

Swedish Breakfast

Named by a family member who traveled to Sweden and ate this breakfast there regularly.

  • Bulgarian Yogurt or Kefir
  • Cashews and Sunflower seeds
  • Frozen and fresh berries (ex. Cherries, Blueberries, Raspberries)
  • Optional: Dash of organic vanilla extract
  • Optional: Dusting of flax seed powder