Breakfast Granola Smoothie Bowl
By Debbie Adler

Serves 2

Must Have
Smoothie
1 cup any plant-based milk
2 cups baby spinach
1½ cups frozen mango chunks
2 frozen bananas
2 Medjool dates, pitted
¼ cup Sweet Debbie's granola
3 tablespoons hemp seeds

Toppings
Strawberries
Blueberries
Banana slices
Sweet Debbie's granola

Must Do
1. Add the milk, spinach, mango, bananas, dates, granola and hemp seeds, to a high-speed blender.


2. Process until the smoothie is smooth, about 1 minute.


3. Add the toppings you desire and you’re good to go!

Serving size: 1 serving CALORIES 220; TOTAL FAT 7.5g; PROTEIN 7.9g; CHOLESTEROL 0.0g; SODIUM 2.0mg; FIBER 8.0g; SUGARS 24.0g; TOTAL CARBOHYDRATE 45.0g

Berry Chia Pudding
By Debbie Adler

Serves 2

Must Have
Chia Pudding
¼ cup chia seeds
1½ cups any plant-based milk
1 teaspoon cinnamon
¼ teaspoon monk fruit

Toppings
Sliced strawberries
Blueberries
Sweet Debbie's granola


Must Do
1. To make the chia pudding, add the chia seeds, plant-based milk, cinnamon, and monk fruit to a small bowl. Stir to combine.


2. Dole out the pudding evenly into two mason jars and put in the refrigerator overnight.


3. In the morning top with berries and granola and serve.

Serving size: 1 serving CALORIES 300; TOTAL FAT 5.5g; PROTEIN 13g; CHOLESTEROL 0.0g; SODIUM 55mg; FIBER 10.0g; SUGARS 6.0g; TOTAL CARBOHYDRATE 24g

Mango Madness Bowl
By Debbie Adler

Serves 2

Must Have
1 cup water
1 cup frozen mango chunks
1 frozen banana, sliced
2 frozen Medjool dates, pitted
1/3 cup hemp seeds
3 teaspoons grated ginger
1/2 teaspoon curry powder
1/2 teaspoon freshly ground black pepper

Toppings
Blueberries
Mango chunks
Sweet Debbie's granola

Must Do
1. Add the water, mango, banana, dates, hemps seeds, ginger, curry powder and black pepper to a high-speed blender.

2. Process until the smoothie is smooth, about 1 minute.

3. Add whatever toppings you desire and you’re good to go!

Serving size: 1 serving CALORIES 200; TOTAL FAT 0.5g; PROTEIN 2.5g; CHOLESTEROL 0.0g; SODIUM 2.0mg; FIBER 4.0g; SUGARS 9.0g; TOTAL CARBOHYDRATE 23.0g

Dynamic Pitaya Bowl
By Debbie Adler

Serves 2

Must Have
1 cup water
1 pack frozen pitaya (100 g)
2 Medjool dates, pitted
1 frozen banana, sliced
1/4 teaspoon vanilla powder

Toppings
Blueberries
Banana slices
Sweet Debbie's granola

Must Do
1. Add the water, pitaya banana, dates, and vanilla to a high-speed blender.

2. Process until the smoothie is smooth, about 1 minute.

3. Add whatever toppings you desire and you’re good to go!

Serving size: 1 serving CALORIES 220; TOTAL FAT 0.5g; PROTEIN 3.5g; CHOLESTEROL 0.0g; SODIUM 2.0mg; FIBER 4.0g; SUGARS 9.0g; TOTAL CARBOHYDRATE 23.0g

Strawberry Smoothie Bowl
By Debbie Adler

Serves 2

Must Have
1 cup water
1 cup frozen strawberries chunks
1 frozen banana, sliced
2 frozen Medjool dates, pitted
1/3 cup hemp seeds

Toppings
Blueberries
Raspberries
Sweet Debbie's granola

Must Do
1. Add the water, strawberries, banana, dates, and hemps seeds, to a high-speed blender.

2. Process until the smoothie is smooth, about 1 minute.
3. Add whatever toppings you desire and you’re good to go!

Serving size: 1 serving CALORIES 240; TOTAL FAT 0.5g; PROTEIN 2.5g; CHOLESTEROL 0.0g; SODIUM 2.0mg; FIBER 4.0g; SUGARS 10.0g; TOTAL CARBOHYDRATE 33.0g

Vanilla Yogurt Granola Bowl
By Debbie Adler

Serves 2

Must Have
2 cups vegan vanilla yogurt

Toppings
Strawberries
Blueberries
Mint leaves
Sweet Debbie's granola

Must Do
1. Divide the yogurt evenly into two bowls.

2. Add the toppings to each and serve.

Serving size: 1 serving CALORIES 200; TOTAL FAT 3.5g; PROTEIN 4.9g; CHOLESTEROL 0.0g; SODIUM 2.0mg; FIBER 7.0g; SUGARS 9.0g; TOTAL CARBOHYDRATE 18.0g

Trailblazing Trail Mix Macaroons
By Debbie Adler

Makes about 18 macaroons

These macaroons are not to be confused with the colorful and poufy, French pastry the macaron or the macaroons that you get during Passover in the tin cans.

These are gourmet, granola macaroons that are held together, not with eggs or egg substitutes, but by sheer will and almond butter.
The trailblazing trail mix in the interior and on the chocolate drizzle over the exterior make this a perfect dessert for any occasion, like a mid-hike snack or even a mid-life crisis.

Must Have
Macaroons
3 cups unsweetened shredded coconut
½ cup all-purpose, gluten-free flour
2 tablespoons almond butter
1/8 teaspoon fine sea salt
½ cup any plant milk
⅓ cup coconut nectar (or maple syrup)
1 teaspoon vanilla extract
¼ teaspoon stevia powder
1/3 cup Sweet Debbie's Trailblazing Trail Mix Granola

Drizzle
¼ cup cacao powder
1/8 teaspoon sea salt
1/8 teaspoon stevia powder
3 tablespoons coconut nectar
3 teaspoons water

Topping
¼ cup Sweet Debbie's Trailblazing Trail Mix Granola

Must Do
1. Preheat oven to 325°F and line a 15 x 13 baking sheet with parchment paper.

2. To make the macaroons, whisk together the shredded coconut, all-purpose flour, sunflower seed butter and salt. Make a well in the middle.

3. Add the plant milk, coconut nectar, vanilla extract, and stevia and stir to combine.

4. Add the granola and stir to incorporate.
Carve out balls of macaroon dough with a 2-inch ice cream scoop and place them on the prepared baking sheet. Dip the utensil in water in between scoops.

5. Bake the macaroons until they are a light golden brown, about 18 minutes. Rotate the baking sheet halfway through baking.

6. Transfer the baking sheet from the oven to a wire rack and let it sit for about 10 minutes before removing the macaroons to cool completely.

7. To make the drizzle, mix together the cacao powder, salt, and stevia in a small bowl, and stir to combine. Add the coconut nectar and stir to incorporate. Add the water 1 teaspoon at a time until the drizzle has a smooth consistency.

8. Drizzle the macaroons with chocolate and top with granola.

9. Keep in an airtight container for up to 3 days, or wrap in an airtight container and freeze for up to 3 months.

Serving size: 1 macaroon CALORIES 120; TOTAL FAT 7.2g; PROTEIN 2.0g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 2.9g; SUGARS 7.0g; TOTAL CARBOHYDRATE 10.1g