Ingredients:

½ cup coconut oil (softened)

1 cup coconut sugar

1 Tbs. ground flax

¾ cup pureed mango

2 cups gluten free flour blend

½ tsp. Salt, ¼ tsp. Baking soda

1 tsp. Baking powder

½ cup ground nuts (I used a mix of cashew and walnut)

Instructions:

1. Preheat oven to 350. 

2. In a mixer, cream together coconut oil, coconut sugar, and flax. Add mango. 

3. In a separate bowl mix gluten free flour, salt, baking soda, and baking powder. 

4. Add flour mix to the oil and sugar mix until combined. It will be a little on the dry side. Add ground nuts.

5.  Drop onto a baking sheet and bake at 350 for 10-12 minutes.

Ingredients:

4 cups rolled oats 

½ cup melted coconut oil

½ cup sliced almonds

½ cup unsweetened shredded coconut

½ cup packed pitted dates

¾ cup warm water

1 T flax (whole or ground)

¼ cup chocolate chips

¼ cup local honey

½ cup dried blueberries

½ cup peanut butter (or other nut butter is fine)

1 tsp vanilla extract 

1 tsp salt

Instructions:

1. Preheat oven to 325. 

2. Place dates, warm water and flax in a blender. Let sit for 15 minutes then blend to a smooth consistency.

3. In mixer combine oat, oil, shredded coconut, date/water/flax mix, peanut butter, chocolate chips blueberries, vanilla and salt.

4. Mix until combined well.

5. Line a 9x9 pan with parchment paper. Press mixture into pan.

6. Bake at 325 until golden brown.

7. Cool in the fridge and then cut into pieces.

Ingredients:

Equal Parts - Seltzer Water, Lemonade or Preferred Juice, Coconut Water.

Instructions:
Mix with ice and enjoy!

Ingredients:
Brown or white rice
frozen berries
preferred milk
honey
salt

Instructions:

1. Mix brown or white rice and frozen berries with desired amount of milk - warm

2. Add other chopped fruit - bananas, apples, or pears.

3. Add chopped nuts or nut butter (1-2Tbs)

4. Use honey or coconut sugar as a sweetener and salt as preferred.

Coach Mary: bluefire.mg@gmail.com

Coach Courtney: bluefire.courtney@gmail.com