Danielle Srb's go to pre-barre protein smoothie!

• 1 scoop protein powder (rice, hemp, pea - I love the Sun Warrior brand in chocolate or vanilla)

• 1 cup unsweetened almond or coconut milk

• 1/2 frozen berries

• 1/2 banana

• 1 tablespoon extra virgin coconut oil

• 1 tablespoon almond or nut butter or 1/4 cup nuts (optional)

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Combine all ingredients in a blender and blend until smooth!  ENJOY!

Kathy Beach's Favorite Breakfast

• 1/2 cup coconut milk (I use the SoDelicious brand culinary coconut milk)

• 1/2 cup almond milk (unsweetened)

• 1 teaspoon vanilla extract 

• 3 Tablespoons chia seeds

• ground cinnamon (to taste)

In a sealable glass bowl, whisk together coconut milk, almond milk, and vanilla extract until consistency is smooth. Whisk in chia seeds, cover and refrigerate 2 hours or overnight (until mixture is thick, like pudding). When ready to eat, spoon into a bowl and top with cinnamon. You could add some fresh berries too. You could also add 1 Teaspoon of Maple Syrup. Recipe courtesy of Terry Walter's awesome new book Eat Clean Live Well!

Courtenay Kanell's post-barre workout breakfast!

• 1 frozen acai pack (I buy these at Whole Foods)

• 1/2 cup of almond milk

• 1 handful of spinach or kale

• 1 banana

• 1 tablespoon of spirulina (optional)

The acai berry bowl is a healthy treat packed with anti-oxidants, minerals and vitamins. Blend well, pour into pretty bowl. Add toppings such as berries, chia seeds, granola, cacao nibs, hemp seeds or flaxseeds etc.

Submitted by Kathy Beach

• 1 TBS Cacao Powder

• 1/4 -1/2 Avocado

• 1 C. Almond Milk

• ½ Banana

• 1TBS nut butter

• handful of ice

Place all ingredients in blender. Blend to desired consistency. Enjoy! This smoothie recipe is going to be available at NE Pasta Co soon if you don't have time to make at home.

Submitted by Courtenay Kanell

• 4 cups of rolled oats

• 1 cup of pumpkin seeds

• 1 cup of sunflower seeds and/or slices almonds

• 1 baked sweet potato

• 1/4 cup of pumpkin puree

• 2 teaspoons of vanilla extract

• 1/2 cup of pure maple syrup

• 1/4 teaspoon of salt

• 2 tablespoons of cinnamon

Mix all ingredients in bowl. Grease or use a silpat on a baking sheet. Spread granola mixture onto baking sheet. Bake at 250 degrees for 1 hour (after 30 minutes check and turn baking sheet). Recipe courtesy of www.courtkanell.com