1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
5. Process for 20 minutes in a boiling water bath.

1. Preheat the oven to 350ºF and lightly grease 24 mini-muffin tin cavities with butter or coconut oil. In a medium mixing bowl, whisk together flour, protein powder, monk fruit sweetener, baking powder, and salt. In a separate small bowl, whisk together egg and milk until just combined.
2. Stir wet ingredients into dry until blended and smooth. Fold in berries.
3. Fill muffin cavities with batter. Top with additional fresh berries if desired. Bake for 16 to 18 minutes. Cool pancake bites in tins for 15 minutes.
4. Gently remove pancake bites and place 6 in large compartments of 4 meal prep containers. Add cottage cheese to small compartments and top with berries.

1. Mix all ingredients together in a glass mason jar or a glass dish.
2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
3. The next morning before serving, stir and enjoy.

Roasted Red Pepper Hollandaise

1. Using a blender or food processor, blend together 2 egg yolks or 3 oz silken tofu, [q:1/3] tsp lemon juice, 1 tsp Dijon mustard, [q:1/3] cup Greek yogurt, and [q:1/3] cup roasted red peppers. Blend until smooth, then season with [q:1/2] tsp sea salt.
2. Set aside until it's time to plate.

Veggie Benedict

1. Toast two halves of an Ezekiel 4:9 Sprouted Grain Flax English Muffins. Set on plate. Top with avocado slices.
2. Drizzle 1 tsp olive oil in a sauté pan over low heat and add 2 cups chopped spinach, just cooking through lightly until wilted. Season with [q:1/2] tsp salt and [q:1/2] tsp pepper and add to each half of the toasted English muffin, atop the avocado.
3. Bring a pot filled with water to a gentle boil.
4. Crack eggs into a separate container.
5. Using a spoon, swirl water in a circular motion to create a tornado.
6. Once the tornado is spinning, gently add the 1 egg to the middle so the white swirls around the center and it comes together as it cooks.
7. Cook for [q:2 1/2] to 3 minutes. Scoop out the poached egg with a slotted spoon.
8. Add eggs or tofu slices to English muffins. Spoon over roasted red pepper hollandaise. Top with chives.
9. Enjoy right away. This recipe makes 4 benedicts.

1. Place the rye and kamut flakes in a blender or food processor and grind for 1 to 2 minutes until a coarse flour.
2. Remove and place in a mixing bowl. Add the millet to the blender and grind about 4 to 5 minutes until flour.
3. Add millet flour, unbleached white flour, sea salt and baking powder to the mixing bowl and mix thoroughly.
4. In a separate bowl combine the oil, vinegar and EdenSoy. Mix and let sit for 3 to 4 minutes. It will become thick like buttermilk.
5. Add soy buttermilk to the dry ingredients and blend well.
6. Heat a waffle iron and lightly oil. When hot reduce the temperature setting to low (1 to 3).
7. Add a ladle of batter in the waffle section, close the cover and cook until done, about 2 to 3 minutes or until the cover lifts without sticking. Remove the waffle and repeat.
8. Serve with maple syrup.

1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
4. Scoop approximately [q:1/4] cup of batter into each greased muffin cup.
5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for [q:1/2] hour.

1. Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
2. Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
3. Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
4. Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
5. Top with maple syrup, honey, or jam.

1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
3. Remove from heat. Stir in maple syrup and cranberries.

1. Preheat oven to 350°.
2. Stir yogurt and sugar together and then lightly beat in eggs and vanilla.
3. In a separate bowl, combine flour, salt, cinnamon and baking soda.
4. Now mix everything with the banana mash. Optionally add nuts at this time.
5. Pour mixture into a greased and floured 9 by 5 inch loaf pan.
6. Bake at 350° for one hour or until toothpick inserted in center comes out clean.

1. Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
2. In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
3. Fold in mini chocolate chips to the mixture.
4. Fill each muffin cup [q:3/4] full with the muffin mixture.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months.