• 1 large banana, cut into 1-inch pieces, frozen
  • ½ cup frozen pineapple chunks
  • 1 cup coconut water or unsweetened almond milk
  • 1 tablespoon golden flaxseed oil (optional)


Blend banana, pineapple, jam, coconut water, and oil in a blender until smooth.

Recipe by Nicole Rucker
Nutritional Content
For 2 servings (1 cup each): Calories (kcal) 150 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 4 Total Sugars (g) 23 Protein (g) 2 Sodium (mg) 10

2. Cinnamon Chia Seed Granola, Recipe provided by Peanut Butter Fingers

Bake up a batch of this granola on a Sunday afternoon and enjoy it all week on top of some Greek yogurt, in a bowl with milk, or in a baggies for a healthy snack on the go.
Makes four 1/4 c. servings
1 c. old-fashioned oats
2 tbsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. honey
1 tbsp. canola oil
Preheat oven to 300 degrees and spray a cookie sheet with cooking spray. Combine oats through nutmeg in a small bowl and stir. Slowing stir honey and canola oil into oat mixture until oats are adequately coated. Spread granola onto prepared cookie sheet and bake for approximately 15 minutes, stirring halfway through. Let cool until oats become crunchy and enjoy.

3. No-Cook Overnight Oatmeal from Allrecipes

No-Cook Overnight Oatmeal

Prep, 5 min

Ready In 8 h 5 m

Recipe By: sonjagroset


  • 1/3 cup milk
  • 1/4 cup rolled oats
  • 1/4 cup Greek yogurt
  • 2 teaspoons chia seeds
  • 2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • 1/4 cup fresh blueberries


  1. Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid.
  2. Refrigerate oatmeal, 8 hours to overnight.

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