Ingredients:

• 1 cup of freshly brewed coffee


• 1-2 teaspoons of Naked CBD oil adjust to your preference


• 1-2 tablespoons of your favorite creamer or milk optional


• Sweetener of your choice optional

Instructions:

Brew a strong cup of your favorite coffee using your preferred method

While the coffee is still hot, add 1-2 teaspoons of Naked CBD oil

Adjust the quantity based on your desired CBD dosage

Stir well to ensure the CBD oil is evenly distributed in the coffee

If you like your coffee creamy, add 1-2 tablespoons of your favorite creamer or milk

If you prefer your coffee sweet, add sweetener to taste

Stir until it's fully dissolved

Let your Naked CBD Coffee cool slightly before enjoying

Ingredients:

• 1 cup creamy peanut butter


• 3/4 cup granulated sugar


• 1/4 cup brown sugar


• 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup vegan chocolate chips or chunks


• 12 vegan peanut butter cups, halved

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, combine creamy peanut butter, granulated sugar, brown sugar, flax egg, vanilla extract, baking soda, and salt

Mix until well combined

Fold in vegan chocolate chips or chunks until evenly distributed

Using a cookie scoop or spoon, portion out dough and place on the prepared baking sheet

Press a halved vegan peanut butter cup into the center of each dough portion

Bake for 10-12 minutes, or until cookies are lightly golden around the edges

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Enjoy your perfect peanut butter cup cookies!

Ingredients:

• 1 medium head cauliflower, grated


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 cup chopped fresh parsley


• 1 tablespoon lemon juice

Instructions:

Heat olive oil in a large skillet over medium heat

Add minced garlic and saut for 1-2 minutes until fragrant

Add grated cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally

Season with salt and black pepper

Remove from heat and stir in chopped parsley and lemon juice

Serve hot as a low-carb alternative to rice

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1/3 cup vegetable oil


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup buttermilk


• 1/2 cup semi-sweet chocolate chips


• 1 cup canned cherry pie filling

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a bowl, whisk together flour, cocoa powder, baking soda, and salt

In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined

Add the egg and vanilla extract to the sugar mixture, and beat until smooth

Gradually mix in the dry ingredients and buttermilk, alternating between them, until a smooth batter forms

Fold in the chocolate chips

Drop spoonfuls of the batter onto the prepared baking sheet, spacing them apart

Bake in the preheated oven for 10-12 minutes or until the pies are set

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Once the pies have cooled, spread cherry pie filling on the flat side of one pie and top with another to make a sandwich

Repeat with the remaining pies and cherry filling

Serve and enjoy!

Ingredients:

• 2 medium-sized lamb chops


• 1 tablespoon olive oil


• 1 teaspoon dried rosemary


• 1 teaspoon dried thyme


• Salt and pepper to taste


• 1 cup cherry tomatoes


• 1/2 cup black olives


• 1/4 cup chopped fresh parsley


• 1 garlic clove, minced

Instructions:

Preheat the grill to medium-high heat

Rub the lamb chops with olive oil, dried rosemary, dried thyme, salt, and pepper

Grill the lamb chops for 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your preference

While the lamb chops are grilling, prepare the salsa by mixing cherry tomatoes, black olives, parsley, and minced garlic in a bowl

Season the salsa with salt and pepper to taste

Once the lamb chops are done, serve them hot with the salsa on top

Pour a glass of Cantina di Negrar Corvina 2016 to enjoy alongside the dish

Ingredients:

• 200g spaghetti


• 1 can 400g cannellini beans, drained and rinsed


• 2 tbsp olive oil


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1 carrot, finely chopped


• 1 celery stalk, finely chopped


• 1 can 400g diced tomatoes


• 1 tsp dried oregano


• 1 tsp dried basil


• Salt and pepper to taste


• Grated Parmesan cheese, for serving

Instructions:

Cook spaghetti according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add onion, garlic, carrot, and celery

Cook until softened, about 5 minutes

Add cannellini beans to the skillet and cook for another 2 minutes

Stir in diced tomatoes, dried oregano, and dried basil

Season with salt and pepper

Simmer for 10-15 minutes until the sauce thickens

Serve the spaghetti topped with the cannellini bean bolognese sauce

Garnish with grated Parmesan cheese before serving

Ingredients:

• 3 ripe bananas


• 3 eggs


• 1/4 cup almond butter


• 1/4 cup coconut flour


• 1 tsp baking soda


• 1 tsp cinnamon


• 1/4 tsp salt


• 1/2 tsp vanilla extract


• 1/4 cup chopped walnuts optional


• Coconut oil or ghee for greasing muffin tin

Instructions:

Preheat your oven to 350F 175C and grease a muffin tin with coconut oil or ghee

In a mixing bowl, mash the ripe bananas until smooth

Add the eggs, almond butter, coconut flour, baking soda, cinnamon, salt, and vanilla extract to the mashed bananas

Mix well until all ingredients are fully combined

If desired, fold in the chopped walnuts into the batter

Pour the batter into the greased muffin tin, filling each muffin cup about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Whole 30 Banana Muffins as a healthy and paleo-friendly snack or breakfast option!

Ingredients:

• 1 ripe avocado


• 2 tablespoons tahini


• 2 slices of whole grain bread


• 1 small tomato, sliced


• 1 tablespoon lemon juice


• Salt and pepper, to taste


• Red pepper flakes, for garnish optional


• Fresh parsley, chopped, for garnish optional

Instructions:

Toast the bread slices until golden brown

While the bread is toasting, mash the avocado in a small bowl with a fork until smooth

Stir in the tahini and lemon juice, and season with salt and pepper

Spread the avocado-tahini mixture evenly onto the toasted bread slices

Top with sliced tomatoes

Sprinkle with red pepper flakes and chopped parsley, if desired

Serve immediately

Ingredients:

• 1 cup almond milk


• 1 ripe banana


• 2 dates, pitted


• 1/4 cup rolled oats


• 1 scoop protein powder vanilla or chocolate


• 1 tbsp almond butter


• 1/2 tsp cinnamon


• Ice cubes optional

Instructions:

A blender should have cinnamon, almond butter, banana, dates, rolled oats, and almond milk

You can make the shake colder by adding a few ice cubes

Make sure all the ingredients are well mixed as you blend until the mixture is smooth and creamy

If you think it needs more sweetness or thickness, you can add more dates or almond milk

Pour your healthy Wake-Up and Date Protein Shake into a glass and enjoy!