TRiYON Power Muffin


  • 2 medium ripe bananas
  • ¼ cup sorghum (or maple) syrup
  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cinnamon
  • 2 cups sorghum flour
  • ¼ cup rolled oats
  • ¼ cup ground flaxseed
  • ¼ cup hemp seeds
  • ½ tsp salt
  • ¾ tsp baking soda
  • 1 cup blueberries

Preheat oven to 350F. Grease muffin pan with organic vegetable shortening or coconut oil. In a small bowl, mash bananas with a fork. Add sorghum syrup, eggs, coconut oil and vanilla, stirring to combine. In a large bowl, combine the dry ingredients and stir. Add the wet ingredients to the dry ingredients and mix well. (The batter will be stiff.) Fold in the blueberries. Spoon the batter evenly into muffin pan. Bake for about 25 minutes.

Yield: 12 muffins

Power Harvest Salad (with TRiYON Dressing)


  • 12 oz spinach & arugula
  • 1 medium size onion, sauteed
  • 5 small cooked beets
  • 2 medium size sweet potatoes, cubed & baked
  • 2 tbsp crumbled goat cheese
  • ¼ cup sauteed pumpkin seeds (saute with some coconut oil, maple syrup, and cinnamon)

TRiYON Dressing


  • ⅓ cup apple cider vinegar
  • ⅔ cup extra virgin olive oil
  • 2 tsp stone ground mustard
  • 1 to 2 tbsp local honey
  • ⅛ tsp sea salt
  • 1 tsp basil

Note: For the "Power Harvest Salad", you can add 1 tbsp of maple syrup to the dressing for that little extra kick! Enjoy!!

TRiYON Power Zone Omelette

The perfect blend of macros to fuel your workout for the day! Also, the perfect recovery meal after a tough morning session! Trigger your fat burning metabolic state for the day!! Stay in the zone! Feel the difference!


  • 4 egg whites grilled in light avocado oil (no butter!)
  • ½ cup sliced tomatoes
  • ¼ of a medium size avocado
  • 2 cups of sauteed spinach & arugula
  • ½ oz crumbled goat cheese
  • ½ a banana & 4 to 5 strawberries (organic please!)

Just 250 calories packed solid with nutrients, protein, and healthy fats to fuel and recover! #BurnFat

Coconut Flour Pancakes


  • ¼ cup coconut flour
  • ⅛ tsp baking soda
  • Pinch of salt
  • ⅓ to ¼ cup coconut milk
  • 2 tbsp organic, cold-pressed coconut oil
  • 3 eggs
  • 1 to 2 tbsp honey
  • ½ tsp vanilla extract
  • Maple syrup to taste


  1. Thoroughly mix the eggs, coconut oil, and honey together
  2. Add the coconut milk and vanilla extract
  3. Throw in the coconut flour, baking soda, and salt. Mix lightly.
  4. Using a measuring cup, add some batter to the pan. Figure out how many pancakes you’d like to make beforehand so you can use an appropriately sized cup.
  5. Remember, you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping

Blueberry Zucchini Bread

Dry Ingredients

  • 3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • ¼ tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 3 eggs
  • 3 cups shredded zucchini
  • ⅔ cup of coconut oil liquified
  • 3 tsp vanilla
  • ½ to ⅔ cup of maple syrup
  • 2 cups blueberries


  1. Preheat oven to 350F
  2. Stir dry ingredients together
  3. Add wet ingredients to dry ingredients and stir
  4. Pour into two separate greased loaf pans
  5. Bake 50 minutes

Green Quinoa Goodness (with Avocado Dressing)


  • 2 cups cooked quinoa
  • 2 cups halved cherry tomatoes
  • 2 cups spinach leaves
  • ½ cup Avocado-Cilantro dressing


  • Grilled or oven roasted veggies like asparagus or zucchini
  • Sauteed red peppers
  • Grilled chicken or other protein


  1. Cook the quinoa in advance if you can (it tastes best when it's had a few hours to cool)
  2. Toss all ingredients together to combine

* Avocado Dressing


  • 1 avocado
  • ¾ cup packed cilantro leaves
  • ¼ cup parsley leaves
  • 2 cloves garlic
  • juice of 2 limes
  • ½ cup water
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ cup pumpkin seeds


  1. Pulse all ingredients, except pumpkin seeds, in a food processor
  2. Add pumpkin seeds and pulse until mostly smooth (depending on desired consistency)

* This recipe also works well for a dip or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade

On the Go, Steel Cut Oatmeal


  • 2 cups water
  • 2 cups coconut milk
  • 1 cup uncooked steel-cut oats
  • 2 large bananas, mashed (1 cup mashed)
  • 2 tsp ground cinnamon
  • Pinch of salt
  • 1 tbsp ground flax + 1 tbsp chia seeds
  • 2-3 tsp vanilla extract


  1. In a medium-sized pot, bring the water and coconut milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low.
  2. Stir in the mashed banana (mashing it helps disperse the sweetness throughout), ground flax, and chia seeds. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.
  3. When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract. Serve immediately or allow to cool before transferring into air tight containers in the fridge. In the morning, add a splash of coconut milk and reheat on the stove-top. Mix in Cinnamon Sunbutter spread and top with bananas, strawberries, or favorite fruits!

Black Bean Brownies


  • 1½ cups black beans (one 15 oz can, drained and rinsed well)
  • 2 tbsp cocoa powder
  • ½ cup rolled oats
  • ¼ tsp salt
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup EnjoyLife chocolate chips


  1. Preheat oven to 350F
  2. Combine all ingredients, except chocolate chips, in Vitamix or a good food processor and blend until smooth. Stir in chocolate chips.
  3. Transfer to a greased 8x8 glass pan
  4. Bake 15-18 minutes and let cool at least 10 minutes before cutting