Recipes

I love this meal because it hits a spot- warm, hearty, and comforting. I enjoyed every bite of this meal. Perfect. I didn't measure everything. I just threw in whatever I had. You could make it more spicy by adding more cayenne or something. For me, it was a HAPPY accident. I don't think I'd get tired of eating it every day. And I don't think you will get disappointed if you try this freestyle recipe. Do not omit lemon juice. Lemon juice makes this meal perfect ending (enjoy every bite). Good luck!  Ingredients for Pretty Rice: - Cooked brown...

This recipe makes a simple breakfast. Gluten-free, soy-free, no cholesterol, no transfats, etc. What else is better than this? Ingredients:- ½ cup your choice of milk (we chose almond milk)- ¼ (or less) of pack Greenola (your choice) Directions: 1. Mix milk and Greenola together.2. Garnish Greenola on the top of cereal. Serve. Yum-yum!

This recipe is perfect for winter or cold temperature climate. It keeps you warm, fills you up, and energized all day. Ingredients: - ½ cup cooked oatmeal - ½ cup yogurt (your choice)- ¼ (or less) of pack Greenola (your choice) Directions:1. Mix oatmeal, yogurt, and Greenola together.2. Garnish Greenola on the top of oatmeal. Serve. Yum-yum! 

There is only two ingredients. Grab a pack of Greenola and a single-serving container of ice cream (your choice of ice cream). We bought a vegan ice cream (new brand) from our local store (Perelandra). This ice cream is made with coconut milk. We had a tough decision on choosing a flavor. We ended up going with the ginger flavor. Wow, this ice cream flavor complimented our favorite Greenola very well. Just perfect.

Ingredients:- 14oz CherryBrook Kitchen Fudge Brownie Mix (wheat-free, gluten-free, vegan, kosher, nut-free) (your choice of mix) - 15oz Organic pumpkin puree - 3oz Greenola Cranberry Nut Crunch (or you could use our kale powder) Directions:1. Preheat oven at 350 degree. Prep a baking pan.2. Mix brownie mix and pumpkin puree well. 3. Fold Greenola into the mixture.4. Pour the mixture into the baking pan. Even (flatten) the mixture well.5. Bake for 15-20 minutes or until a knife or toothpick test is not too wet.6. Cool down for at least 10 minutes. Serve!