Ranch Pop

1/3 c popcorn kernels
1T coconut oil
2T coconut oil
1-3t dill
1t garlic powder
1-2t nutritional yeast
(Adjust spices to suit your taste buds)

In a pan with a lid, cook popcorn over high heat in melted coconut oil. 

Melt 2 more T coconut oil and drizzle over popcorn. 

Sprinkle very generously with dill, garlic powder, and nutritional yeast. 

Southwest variation: sprinkle with cumin, nutritional yeast, and dash cayenne.

Baked Oatmeal

2 cups rolled oats
1t cinnamon or pumpkin pie spice (more to taste)
1/4 cup maple syrup
1 cup applesauce or canned pumpkin
2 T melted coconut oil
3/4 cup almond milk
1/4 t salt
1/2 t baking soda
1/3 cup pecans
Optional: 1/4 cup chocolate chips, ¼ cup diced apples, ¼ cup dried fruit, 
1 scoop Vanilla Juice Plus Complete

Combine all ingredients. Spread into greased 8x8 or 11x7 baking dish. Bake at 375 for 45 minutes. 

Tastes great reheated in squares, in toaster oven, the next day!!

Double ingredients for a 9x12 pan.

This can also be made in muffin tins. Muffins take less time: 25 minutes for full-sized muffins, 12-15 for mini muffins

Sinless Cookies

2 ripe bananas
1 cup quick cook oats
½ c chocolate chips
Heaping Tbsp sun butter or nut butter (optional)
1 scoop Vanilla Complete

Mix all ingredients well, and drop dough onto a cookie sheet.

Bake at 350 for 15 minutes. Enjoy! I keep in fridge and reheat in toaster oven.

Almond Butter Energy Bites

1 cup quick oats (or rolled oats, chopped with a chef’s knife)
1 cup almond butter or peanut butter
4 T Vanilla Juice Plus Complete
2 T coconut oil
2 T maple syrup (more to taste)
¼ cup mini chocolate chips (optional)

Combine all ingredients, except mini chocolate chips, in a food processor until a dough forms. Fold in the chocolate chips with a spoon. Roll into balls and store in fridge.