Buckwheat Mug Bread


2 tbs Buckwheat Flour

1 tbs Coconut Flour

1 tbs LIVfit superfood blend powder

1 tbs powdered goat’s milk

1 tbs hemp protein powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp almond extract

1 flax egg (1 tbs flax meal + 3 tbs water)

3 tbs water


  1. Make flax egg and set aside
  2. In a microwave safe mug, mix all dry ingredients
  3. Add flax egg and extract to dry mixture and mix
  4. Mix in the water until a thick batter forms
  5. Microwave for 1 minute. If not done, continue to microwave at additional 30 second intervals. Check your bread between each interval to check for doneness.
  6. ENJOY!

Note: I created this bread for my morning breakfast, and it kept me full until lunch. It is very natural tasting. It is a wonderful, easy bread for breakfast. You could even slice it and toast it if you’d like.


Orange Poppy Seed Loaf


2 Naval Oranges

2 cups Almond Meal

1/3 cup + 2 tbs Buckwheat Flour

1 tbs Poppy Seeds

1/4 tsp Hymilain Pink Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

2 tsp Flax Meal

6 tsp Water

1 single serving (5.3oz) container of Vanilla Plant Based Yogurt

1/2 cup Coconut Oil

1/2 cup Coconut Sugar


  1. Preheat oven to 355 degrees
  2. Grease a glass loaf pan and lay a strip of parchment paper in the base of the pan
  3. In a small bowl, mix flax meal and water then set aside. You need to let the two soak, so you can make two falx eggs. This replaces chicken eggs.
  4. Zest and juice the oranges in seperate boels. One bowl for zest and one bowl for juice.
  5. In a large bowl, combine all dry ingredients and zest.
  6. In a small pot, melt the coconut oil and stir in the sugar until dissolved. Stir in flax eggs, orange juice, and plant based yogurt.
  7. Pour the liquid mixture into the dry ingredients. Fold the two together until fully incorparated.
  8. Taking greased loaf pan, pour batter into it.
  9. Bake in the oven for approximately 45 minutes or until it passes the toothpick test.
  10. Allow loaf to cool on counter. If you want it to cool quicker, place it in the refrigorator. Make sure you place a heat pad between the glass pan and the shelf. Also, make sure the pan is not touching anything else. Therefore, it does not melt anything in the frig.
  11. Slice and ENJOY!

Banana Breakfast Bites


1 Ripe Banana

2 Eggs

1/2 tsp Apple Pie Spice

2 tbsp Better Body Foods Organic LIVfit Superfood Blend with Protein

1 tsp organic maca powder

1/8 tsp Baking Powder


  1. Preheat oven to 350 degrees F
  2. Grease a mini muffin tin with oil* and set aside
  3. In a medium sized bowl, mash the very ripe banana
  4. Wisk the eggs into the mashed banana
  5. Add the remaining ingredients until well combined
  6. Pour batter into the baking tin. Fill the muffin holes 2/3 way full.
  7. Bake for 15 minutes or until a toothpick may be inserted into the center of one of the muffin bites and appear clean when removed
  8. Allow them to cool for approximately 30 minutes before you remove them from the tin
  9. ENJOY!*


*I used coconut oil to grease my pan because it has a high smoke index

*While these bites are tasty all on their own, they would be even more delicious topped something else. My favorite topping is a homemade chocolate syrup. Go ahead, top yours with your favorite addition.