1 cup fresh or frozen strawberries
2 cups chopped watermelon
1 cup Greek or natural yogurt
Some ice cubes

Blend all ingredients until smooth. Serve and enjoy!
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2 cups rolled oats Can use quick oats
1 cup peanut butter
1/3 cup maple syrup
1/4 cup chocolate chips of choice (optional)

* Can substitute peanut butter for smooth almond butter, cashew butter, sunflower seed butter or tahini.

Line a large plate with parchment paper and set aside. In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your mix-ins of choice. Using your hands, form into 12 small balls and place on the lined plate. Press each ball into a cookie shape. Refrigerate for at least 20 minutes Enjoy.
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2 cups frozen strawberries
14 oz canned coconut milk, refrigerated
1/2 cup maple syrup

Place a loaf pan in the freezer. In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing. Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour. Thaw for 10-15 minutes before eating. Enjoy!
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5 Tbsp. unsalted butter (or coconut oil)
1/2 cup honey (or pure maple syrup)
1 3/4 cup mashed ripe banana (about 3 1/2 large or 5 medium bananas)
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 cups white whole wheat flour, (AP Flour is good too) sifted

Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan. Melt the butter in a large glass bowl in the microwave. Combine the honey and mashed banana to the bowl. Next add in the eggs and mix one at a time. Now, add the baking soda, salt, cinnamon and vanilla to the bowl. And mix until very well combined. Add the sift and flour and mix with a rubber spatula until just combined. Try not to over-mix. Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil, to prevent the top from over-browning. When done let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling. Enjoy!
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8 ounces about 3 cups uncooked spiral pasta
1 pound Italian sausage or pizza sausage
4 cups spaghetti sauce
1 cup grated Parmesan cheese
3 ounces sliced pepperoni
8 ounces shredded mozzarella cheese

Preheat the oven to 350 degrees. Cook the pasta according to package directions and drain. Return the pasta to the pot. Meanwhile, in a skillet over medium heat, cook the sausage; drain oil. Add the sausage and spaghetti sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices. Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly. Enjoy
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