Time to prep for busy schedules and crazy morning routines with back to school.  We want to empower you and your family to feel good this season with some extra special, easy to make recipes!

We've partnered with Maya Bach, Registered Dietitian Nutritionist to bring you these perfect make-ahead breakfasts & snacks —all made with simple, clean ingredients + mēle (of course), in 5 steps or less!  ENJOY!

supergreen chia cup


½ cup water
¼ cup non-dairy milk (we used oat milk for this recipe)
1 tsp chia seeds
½ supergreen pack

1) Add all the ingredients to a container of your choice.
2) Set in the fridge for ~30 minutes or overnight.
3) Enjoy a nutrient-dense mini meal on-the-go!

Carbohydrates: 20 grams 
Protein: 11 grams
Fat: 6 grams
Calories: 190 per serving


    flourless zucchini mēle muffins


    1 ripe banana
    ½ cup smooth tahini
    2 tbsp. honey
    2 tbsp. chia seeds
    1 cocoa-nut mēle pack
    1 tsp vanilla extract
    2 tbsp. flaxseed milk, unsweetened
    ½ tsp baking soda
    1 cup diced zucchini
    Dash of sea salt


    1) Preheat oven to 375 degrees and line a muffin pan with baking cups.
    2) Add banana, tahini, honey, chia seeds , mēle, vanilla extract, baking soda and flaxseed milk to a blender and blend until smooth. 
    3) Transfer to a bowl and fold in diced zucchini.
    4) Spoon batter into muffin cups, filling each about ⅔ full.
    5) Sprinkle with sea salt and bake for 15 - 20 minutes until muffins are set. Remove from oven and let cool before enjoying

    Carbohydrates: 11 grams
    Protein: 4 grams
    Fat: 3 grams
    Calories: 98 per serving

    Maya Bach, Registered Dietitian Nutritionist ​was raised in ​Northern ​California​ where her​ mom, a vegetarian since age 18,​​ ​taught ​​her ​and her sister ​​​​how food impacts ​health and the body. She learned how to prepare simple healthy ​meals​ and developed​ an interest in nutrition at a young age. After graduating with a ​​Masters in Public Health​ from Loma Linda University,​ ​she ​moved to foodie-central Chicago.  Beginning her career as a Registered Dietitian Nutritionist in a clinical setting, she ​established a nutrition and well-being consultancy in 2015. Focusing within corporate wellness, she partners with local organizations, helping them cultivate a culture grounded in well-being through on-site nutrition services. She also works with a small subset of private clients, partnering​ ​primarily with​ ​women who may be struggling to find time to eat well or who simply aren’t seeing results. ​Specializing in weight management, she helps them navigate nutrition, empowering them to develop habits that enable them to live healthier, happier lives.

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