1. Heat griddle or skillet over medium-high heat.
2. In a large bowl, combine baking mix, milk and eggs. Add sugar, baking powder and lemon juice. Whisk until just combined, then gently stir in sliced strawberries. 
3. Once griddle is hot (a drop of water sizzles), pour about 1/4 cup of batter. Cook until tops are bubbled and the edges begin to look dry (and bottoms are golden).
4. Flip pancakes and cook until this side is golden as well. Repeat until all batter is used.
5. Top with whipped cream and sliced strawberries. 

Glowing Green Smoothie

1. Grate the ginger*, core and cut the apple into slices, peel the orange and separate the segments (remove the seeds if there are any).
2. Load items into your blender in the order listed above (milk first, seeds last).
3. Blend until smooth, pour into a glass and enjoy!

*Note: grating the ginger works much better if your ginger is frozen!

1. Load items into your blender in the order listed above (milk first, seeds last).
2. Blend until smooth, pour into a glass and enjoy!

• 1 packet dry active yeast

• 1 tsp. sugar

• 1/4 cup warm water

• 4 egg yolks

• 1 egg

• 3 Tbsp. sugar

• 6 Tbsp. unsalted butter, melted

• 3/4 cup buttermilk

• 3 3/4 cups flour

• 1/2 tsp. salt

• 1 1/2 Tbsp. unsalted butter, melted

• 3/4 cup packed light brown sugar

• 1 Tbsp. ground cinnamon

• 1 cup raisins

• 2 cups powdered sugar

• 1/4 cup milk

• 1 tsp. vanilla extract

1. In the bowl of your stand mixer, add sugar and warm water. Stir to dissolve sugar in water. Sprinkle the yeast over the water and allow to sit for 10 minutes (the mixture will get bubbly)
2. Meanwhile, in a medium bowl, whisk together egg yolks, egg, melted butter, sugar and buttermilk. Pour this mixture over the yeast. Add 2 cups of flour and the salt. Stir until evenly moistened.
3. Add remaining 1 3/4 cups of flour and use the dough hook attachment on your stand mixer to knead the dough until well mixed. The dough should be soft and moist and not overly sticky. 
4. Turn dough out on a floured counter and knead for another minute. Oil a mixing bowl and place dough inside it. Cover with a towel and let sit on the counter at room temperature until it doubles in size, between 2 and 2 1/2 hours.

1. Melt butter in a small bowl, set aside.
2. Whisk together brown sugar and cinnamon, set aside.

1. Oil a 9x13-inch baking dish.
2. Turn out dough on a floured counter and roll it into a rectangle that is roughly 12-inches tall and 18-inches long. 
3. Brush the dough with melted butter. Evenly sprinkle with sugar mixture. Evenly sprinkle with raisins.
4. Roll the dough into a tight 18-inch long log. Using a sharp knife, gently saw the log into 12 buns (they'll be about 1 1/2-inches long each). (I cut my log in half, then half again, then each section into thirds to make sure each buns was roughly the same size and I didn't need to measure) 
5. Evenly arrange and spread the buns in the oiled baking dish. Cover with plastic wrap and refrigerate over night (or up to 16 hours). 
6. The next morning, allow your buns to sit at room temperature for 30 minutes before baking.
7. Heat your oven to 350ºF. Bake buns for about 30 minutes, or until their puffed and golden brown. 
8. Transfer baking dish to a cooling rack and cool slightly while you make the icing. Whisk together milk, powdered sugar and vanilla. Spread a little on each bun or drizzle it all over the baking dish. 

1. Preheat waffle iron. 
2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and cinnamon. Set aside
3. Beat egg white until stiff peaks form. Set aside
4. In a small bowl, whisk together milk, vegetable oil and egg yolk. Pour onto the flour mixture and stir until just combined. Fold in beaten egg white. 
5. Pour about 1/2 cup of batter onto preheat waffle iron. Cook waffles according to manufacturer's directions.
6. Top with whipped cream, sliced strawberries and a dusting of powdered sugar if desired (but you should definitely do it).

• 1/4 cup heavy cream

• 1/4 tsp. vanilla extract

• 3/4 tsp. powdered sugar

1. In a medium bowl, beat ingredients until soft peaks form. Be sure NOT to over-beat (cream will become lumpy and butter-like)
   **Fun fact: cold cream is fast and easier to whip!

1. Heat griddle or skillet over medium-high heat. 
2. In a small bowl, mix milk, egg and vegetable oil.
3. In a large bowl, mix flour, sugar, baking powder and salt. Add milk/egg mixture and stir until just combined (don't over mix, your pancakes will suffer). Gently stir in blueberries.
4. Once griddle is hot (a drop of water sizzles), pour about 1/4 cup of batter. 
5. Cook until the tops are bubbled and the edges begin to look dry (and bottoms are golden). Flip pancakes and cook until this side is golden as well. Repeat until all batter is used.

Green Power Smoothie

• 1/2 cup orange juice
• 1 cup fresh pineapple
• 1 banana
• 1 cup packed spinach
• 1 Tbsp. chia seeds
• 1 Tbsp. hemp seeds

1. Load items into your blender in the order listed above (juice first, seeds last).
2. Blend until smooth, pour into a glass and enjoy!

1. Whisk together baking mix, sugar and cinnamon; set aside
2. In a large bowl, whisk together eggs, milk and pumpkin. Add dry ingredients
3. Pour 1/4 cup per pancake onto a hot griddle. Cook pancakes for about 1 1/2 minutes or until tops are covered with bubbles. Carefully turn pancakes and cook another 1 1/2 minutes or until bottoms are lightly browned

• 1 cup heavy whipping cream
• 1-2 Tbsp. maple syrup

1. In a medium bowl, beat ingredients until soft peaks form. Be sure NOT to over-beat (cream will become lumpy and butter-like)
   **Fun fact: cold cream is faster and easier to whip!

• Feel full: chia seeds absorb 10 times their weight in water, forming a gel-like substance (great for hydration too)
• Easier to digest: chia seeds can be more easily digested than flax seeds and don't need to be ground up to receive their nutritional benefit
• Omega-3: chia seeds are the richest plant source of Omega-3 - containing more Omega-3 than salmon!
• Balance blood sugar: chia seeds slow down the body's conversion of carbohydrates into simple sugars
• Neutral taste: chia seeds have a neutral taste so they can be added to nearly anything

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup Greek yogurt (vanilla or unsweetened)
• 1 1/2 tsp. chia seeds
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. nutmeg
• 2 tsp. maple syrup
• 1/4 cup pumpkin puree

1. In a small jar, add all ingredients. Put on lid and shake well until combined
2. Refrigerate overnight (or up to 3 days). Eat chilled