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Some people like to spend their New Year Eve out in a club or at a wild party, but I prefer to bring one year to a close and start the next in a slightly different way. For me, New Year’s Eve is all about reflecting on the lessons of the past year and setting big, bold intentions for the one ahead!

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Back to school! Well, not quite yet (depending on what part of the country your kiddos go to school)… but it’s definitely approaching! Growing up, I never wanted breakfast before school. I just couldn’t work up an appetite that early in the morning for anything but a glass of orange juice or even (gasp) a sugar-y granola bar. Of course around 10 am this left me with a rumbling tummy!

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Several weeks ago, I chatted with Elyse Wagner of My Kitchen Shrink to discuss how to make simple but significant changes in your life by adding superfoods to your diet. Elyse is a Certified Nutritionist as well as a positive psychology professional and coach, and she has made it her mission to help others achieve healthy perspectives on food and their bodies by developing positive attitudes and behaviors around diet, nutrition and wellbeing.

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ingredients:

• 2 T to 1/2 C Cacao Magic superfood blend(depending on how chocolatey you want them)

• 4 Medjool dates

• 1/2 C almond meal (I get it from trader joes--much cheaper than any other brand)

• 2 scoops Cacao Garden of Life sprouted protein powder

• 1-2 T Green Dream Superfood powder

• 4-5 drops chocolate stevia

• 4 T coconut oil

• raw cacao nibs and/or unsweetened coconut flakes for coating

Melt your coconut oil so it's completely liquid. In a food processor, mix the dates and almond meal. Then add half the coconut oil, green dream powder and cacao magic powder. Process til it's not powdery; add a few drops of coconut oil if it is. Next, add the protein powder, then process again. Add the rest of the coconut oil and stevia and process until it's a smooth thick consistency. If it's too powdery, add more coconut oil. When you get the desired consistency, take out of the food processor and put in a bowl. Here you can add any toppings you want- I usually do coconut shreds and/or cacao nibs or squish a few goji berries into the center.

Roll into balls and put into fridge over night or the freezer for one hour. Then pop them in your mouth for a delicious, healthy, superfood treat!

*If you just want a superfood snack/dessert and you aren't worried about protein necessarily, leave the protein out. It definitely adds a powdery taste (I don't mind it) so if it's for a dinner party or being served as something more decadent, add a little agave and leave out the protein powder. 

I'm SO ready for Fall (PUMPKIN EVERYTHING!!!)! Although Los Angeles hasn't quite gotten the autumn memo, (it's going to be 92 degrees this weekend) I'm moving on without her. This bread is packed with superfoods from the Green Dream powder and the pumpkin! It's so tasty that most people (even vegans) don't even know that it's so nutrient-dense, vegan and gluten-free!!

Ingredients:

• (2) 8" x 4" loaf pans

•  1 C* chopped walnuts

• 3 1/2 C all-purpose whole wheat flour (or to make it gluten-free use my fave: Bob's Red Mill Gluten Free Flour mix)

• 2 C packed dark brown sugar

• 2/3 C vegan white sugar

• 2 T Philosophie Green Dream Superfood powder

• 2 t baking soda

• 1 t salt

• 1 t ground nutmeg

• 1 1/2 t ground cinnamon (or 2 t Pumpkin Spice)

• 2 C pumpkin puree

• 1 C coconut oil (or any vegetable oil)

• 2/3 C coconut milk (or any dairy-free milk alternative)

• 2/3 C flaked unsweetened coconut

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, Philosophie Green Dream superfood powder, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Other Gluten-Free Fall Quick Bread Recipes:

• Paleo Pumpkin Bread
from Elana’s Pantry

• Cranberry Orange Loaf
from The Baking Beauties

• Cranberry Walnut Bread
from SS&GF

• Pumpkin Pie Bread
from Gluten-Free Goddess

 Have you tried the Green Dream muffins yet??? Please share some creative ways you're using your Green Dream powder! :)

This is a guest post from my wonderful friend and Green Dream Lovah- Lauren! She is a beautiful, inspiring, momma blogger over at Ginger is the New Pink! Go check out her page for more vegan recipes, blog posts and information on Crohn's disease and how to LIVE and LOVE your life!

• 1/4 cup of blueberries

• 1/4 cup strawberries

• 2 tbsp Green Dream Powder

• 1 tbsp wheatgrass powder (or any superfood you'd like)

• Water to thin

Green dream has been a part of my daily diet ever since I won a bag from Philosophie. I love adding the powder to my morning smoothies but I'm not the only fan in my house. My 20 month old helps slurp up my smoothies and also has been enjoying Green Dream in Popsicle's! That's right, I got cute BPA free molds and I blend it up with blueberries, strawberries, peaches or whatever fruit I have on hand. Then I sneak in other super foods like wheatgrass powder, chlorella tablets, goji berries, flax seed. After that, I add water and blend. You don't need to measure. Just do as you would if you were making a smoothie. If there are leftovers, that's a bonus, a smoothie for yourself! But in my case, my daughter always wants the leftovers and ends up drinking it while we wait for the pops to freeze!

Here is the loose recipe, adjust to the size pops you want!

Blend all ingredients then pour into molds and freeze!

Lauren Nastasi is a high raw vegan healing from Crohn's Disease. She lives with her husband, daughter and their 2 pugs in New Jersey. She blogs about her journey at Gingeristhenewpink.blogspot.com

These muffins are probably the healthiest, nutrient dense muffins you can possibly make. Amazingly, they still taste INCREDIBLE- so you aren't sacrificing flavor or taste at all while making them healthy. They not only include over a cup of fresh spinach but the Philosophie Green Dream superfood mix which includes chia seeds, spirulina, chlorella, hemp protein, tocos, maca and mesquite. You can rest easy knowing your family is getting amazing nutrients while enjoying these puppies! :)

Makes 12 muffins

Dry Ingredients:

• 1/2 cup tapioca flour
• 1/2 cup oat flour
• 1 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pink sea salt (or any salt)
• 1/2 tsp baking soda
• 1 T Green Dream superfood blend

Wet Ingredients:

• 1/4 cup vanilla coconut milk-based yogurt (or use plain and add 1 tsp vanilla and a little extra sugar – maybe a tbsp or 2) *If not vegan, substitute 1 egg for the yogurt
• 1/3 cup sugar (I used honey but that isn't vegan- up to you!)
• 1 single serving applesauce (or 1/2 cup)
• 1 cup PACKED, triple washed baby spinach, chopped by blender or food processor into small bits
• 3 tbsp coconut oil
• 1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
• have about 1/4 C almond mylk (or any dairy-free mylk) ready just in case your batter is thick/dry. Add spoonful's of the mylk until it's a smooth, easy to mix consistency.

Optional ingredient: 1/4 cup chopped walnuts/pecans, plus extra for topping

Directions:

1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or coconut oil.
2. Add dry ingredients into a medium bowl and whisk together.
3. Whisk to beat yogurt and sugar together till light (I did this by hand for just a couple minutes).
4. Process or blend the spinach until fine.
5. Whisk in the rest of the wet ingredients (I added all the wet ingredients into the blender so they were all blended well).
6. Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts/pecans if desired, and stir gently just to combine – do not over-mix.
7. Pour muffin batter into muffin tin cups – about 3/4 full each. If using nuts, sprinkle them on top of each muffin.
8. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
9. Cool at least 10-15 minutes before serving. 

I've been trying to experiment with my superfood powders and thinking outside the box (or outside the blender, so to speak).

You can add the superfood mixes to just about anything if you just play with the quantities and don't add too much in the beginning. This is the first salad dressing I made while incorporating Green Dream superfood powders. I'm pretty impressed at the flavor and taste! Give it a try and comment below!

• 1 large ripe avocado, halved, pitted, peeled, cut into chunks

• 1 tablespoon finely grated lemon zest

• Juice of 1 small lemon

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh basil

• 2 green onions, sliced (green and white parts)

• 1 garlic clove, minced

• 1 tablespoon tamari

• 1 teaspoon Green Dream Philosophie powder

• 1/2 cup vegan mayonnaise

• 1/2 cup vegan sour cream

• Pinch of cayenne

• Salt and freshly ground black pepper to taste

Drizzle over a salad, use as a dip, or slather this dressing on sandwiches.

Ingredients:

Directions:

Place all ingredients in a blender (or food processor) and puree.

Serve immediately or transfer to an airtight container and store in the refrigerator for up to 1 week.

Makes about 2 cups.