Chocolate Buckwheat Granola

This granola is sooooo delicious. You can eat is several different ways, some of them being: on top of oatmeal for a chocolate-y crunch, alone as a snack, mixed in with nuts for trail mix, on top of a parfait for breakfast, or mixed with almond milk for cereal!
This is good as a pre-workout snack, post-workout snack, or as a main meal. It’s chewy, crunchy, and satisfying!


The Cacao in this recipe stimulates serotonin release, which increases your mental focus during exercise. Cacao is a “feel-good” ingredient, it is derived from the cacao bean which has been grinded up into a fine powder.
The Oats prolong your muscles ability to burn fuel efficiently.
Chia Seeds enhance your bodies ability to burn fat as fuel. They are high in protein and fiber.
Coconut Oil contains MCT (medium chain triglycerides). MCT is burned as a carbohydrate (not stored as fat in the body) which is incredible! Our cell membranes are made up of fat, so consuming healthy fats is essential for optimal cell growth/health.
Buckwheat is high in protein, magnesium, and contains all essential amino acids. Buckwheat is wonderful to consume to help maintain blood flow, and is great for women to consume before their period to ease symptoms such as cramping and aching in the body. It is not a grain, and is actually part of the rhubarb family, meaning its a wonderful food to consume for those who are gluten intolerant, or vegan/vegetarian.
Dates add a subtle taste of sweetness and help restore glycogen restore, which is the fuel that’s contained in our musicals. That’s what we burn while we workout, so it’s important to consume after a workout.


Chocolate Coating:
6 dates
2 cups almond milk
2 tbsp ground flax
1/2 cup coconut oil
1/2 cup chia seeds
5 tbsp cacao powder


2 cups rolled oats
2 cups steel cut oats
1/2 cup pumpkin seeds
1 cup slivered almonds
1 cup washed and rinsed buckwheat
1 cup shredded coconut
1 tbsp cinnamon
1 tsp pink salt
1/4 cup maple syrup
chia egg: 1/4 cup chia + 1/4 cup water


1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together chia seeds and water to form an “egg”. Let sit for 5 minutes.
3. Mix together the granola ingredients in a large bowl, then add and mix the chia egg.
4. Soak dates in hot water for 5-10 minutes.
5. Mix together almond milk, dates, ground flax seeds and cacao powder in blender. Blend for 1-2 minutes until smooth.
6. In a pot, heat up coconut oil until melted. Next mix together the chocolate mixture, coconut oil and chia seeds.
7. Add wet ingredients to dry ingredients, and mix until combined.
8. Place on a baking sheet with parchment paper and cook for 35 minutes.
9. Mix granola every 8 minutes to ensure it doesn’t burn.

Enjoy the chocolatey goodness!

Adaptogen Powered Pancakes

These pancakes are one of my husbands favorite breakfast meals by far. He loves how simple they are to make, and how delicious they are to eat. I like to use the bananas as a healthy carbohydrate, and I sometimes add an optional tbsp or 2 of MCT oil to the mixture for a healthy dose of fats. The chia seeds and ground flax seeds add healthy proteins, fats and fiber to this recipe, as well as aiding as a thickening agent. The egg is optional, however it also combines the mixture, as well as adds more protein to the recipe. Adaptogens help the body combat/deal with stressors, so this is an optional ingredient that supplies the body with the ability to ease the reaction to cortisol in the body.

If you want to skip the maple syrup but are looking for more sweetness, try my
Raspberry Jam Recipe:
1 cup frozen rasberries
1 tbsp water
1/2 cup-3/4 cup chia seeds

When making this jam, add the frozen berries and water into a small pot and cook until the mixture begins to boil. Mash the berries until mostly smooth (chuncky is still nice)! Once warmed, add 1/2 cup chia seeds and turn off heat. Mix together and let sit for 3-5 minutes. If the mixture needs to be thickened more, add 1/4 cup chia seeds and let sit for another few minutes. The chia seeds are amazing in their ability to retain more than twice their weight in water. Add as many as you need for desired consistency.
Lasts up to one week.


2 bananas
2 cups almond milk
3 cups oats
1 tbsp chia seeds
1 tbsp ground flax seeds
1 tsp cinnamon
1 tsp adaptogen blend (I use Four Sigmatic)
1 egg - optional

Add everything to a blender and blend for 1 minute. Let sit for 5 minutes to thicken. Apply to a heated skillet with coconut oil melted. Pour pancake batter, yields about 7 medium pancakes. Cook until brown on both sides. Be sure to poke the middle to see when they're done. They should be soft, but not gooey.
Serving size: 2 people