Apple Hand Pies (Gluten-Free)

These Apple Hand Pies are such a great fall treat using my popular gluten-free pie crust recipe made with almond flour, and a classic apple pie filling that is heavy on the apple flavor, and perfect for so many things (hello pancakes & waffle topping)! They’re gluten-free and and the cutest thing to bake up with the bushels of fresh apples undoubtedly piling up in people’s homes this fall!  Plus, they are NOT hard to make!!

easy hand pies

Apple Hand Pies

Apple season is upon us! The glorious time of year when we all head out to the apple orchards in our sweaters with lattes in hand and pick as many delicious apples as we can hold in our arms and carry back to our cars. While the act of picking the apples is always fun, even better is coming home and baking up all the goodies with our apple spoils. We’ve got a few new apple recipes coming your way this month, and this first one does not disappoint. I took my easy gluten-free pie crust recipe and made a quick stove-top apple pie filling to place inside the cutest apple-stamped hand pies.

When you make a whole apple pie (new recipe coming this month!) the apple filling is definitely the star of the show, but with a hand pie it is heavy on the crust. Since you all have been loving my pie crust recipe (we do too!), featured in a few recipes here on the blog and found in my cookbook, we knew we should start there. We added a touch more sweetener, in the form of honey or maple syrup, just to round it out.

gluten-free hand pie dough recipe

Next we moved on to our apple pie filling. Hand pies bake pretty quickly in the oven, so you have to pre-cook your apple filling. We chose to use gala and granny smith apples, but check out this Guide to Baking with Apples if you want to switch it up. Next we cooked them with apple cider to really accentuate the apple flavor. We don’t go crazy with the spices, so it doesn’t distract from the apple, but just enough to make it feel like fall. You have to fully cool the apple pie mixture before placing it in the hand pies, but luckily this step can be done 1-2 days ahead of time to make assembling these really easy.

gluten-free apple pie filling

Tips for Rolling and Stamping Out Pie Dough

We know you aren’t intimidated by rolling and stamping out dough thanks to the Healthier Pop-Tarts recipe, but just in case you are nervous about it, here are some tips:

  1. Break down the steps: Make the pie dough ahead of time (1-2 days) then roll out the dough.
  2. Use parchment paper to prevent the dough from sticking to the your work surface or rolling pin.
  3. Work quickly when rolling, stamping and filling the hand pies. When the dough warms up, it’s hard to work with. If it does get warm, no worries: just place it in the refrigerator to cool back down and then begin again.
  4. Use cookie cutters to make uniform hand pies.

gluten-free pie crust

We filled the rolled out dough with about 3 tablespoons of cooled filling. As stated above, make sure the dough you are working with when placing the dough circles together is cooled so it doesn’t melt and deform in your hands. Place one stamped out dough circle on top of the filled one and crimp with a fork to seal. No need to egg wash them together as they seal pretty nicely.

Tools we use:

flaky gluten-free pie crust

How Long Do You Bake Hand Pies?

Once the hand pies are filled, egg washed on top and sprinkled with sugar (if using) they bake up pretty quickly in a 350ºF pre-heated oven for 15 minutes or so. We wanted a uniformly golden crust so halfway through we rotated the hand pies on the sheet tray. They last at room temperature about 2-3 days in an air-tight container, and can be reheated in a toaster to crisp up the crust.

gluten-free apple filling

If you like this fall dessert recipe, check out these other fall favorites:

Gluten-Free Apple Hand Pies

Apple Hand Pies (Gluten-Free)

Prep Time 00:35 Cook Time 00:15 Inactive Time 04:30 Total Time 00:50 Yields 5


For Pie Crust

For Apple Filling

  • 2 medium gala apples, peeled, cored and diced to 1/2"
  • 2 medium granny smith apples, peeled, cored and diced to 1/2"
  • 1/2 cup apple cider
  • 2 tablespoon maple syrup
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons tapioca starch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 tablespoon grass-fed butter (optional)

To Assemble

  • 1 egg, for egg wash
  • coarse raw sugar, optional


To Make Crust:

  1. In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into a round disk, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. (See note)

For Pie Filling:

  1. In a medium sauce pan, add apples, apple cider, maple syrup, lemon juice, spices and salt and heat to medium-high. Cook, stirring frequently for 8-10 minutes until the exuded liquid from the apples has reduced and the apples are soft, but not broken apart. 
  2. In a small bowl make a slurry using tapioca and water and add it to the apple mixture, stirring continuously. Cook for 1 minute or until the mixture has thickened up.
  3. Once thickened, add vanilla extract and optional butter and stir to combine.
  4. Cool apple pie filling completely.

To assemble:

  1. Between two sheets of parchment, roll out dough to a thickness of 1/16" - 1/8" of an inch. Stamp out 10 circles that are 4" in diameter using a cookie cutter. You may have to re-roll scraps 2 or 3 times to get 10 circles. If your dough starts to get too warm to work with, place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.
  2. Gently place 5 circles on parchment on sheet pan. Place the remaining 5 on a separate sheet of parchment and if desired stamp out an apple shape from the center using a cookie cutter and stack on top of parchment line baking sheet. Place dough in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
  3. Preheat oven to 350ºF.
  4. Remove dough from refrigerator and take off one sheet of dough lined parchment and set aside. Place 3 tablespoons of apple pie filling in the center of the dough and gently smooth down down the filling leaving a 1/2" border of pie dough. Repeat for the remaining 4.
  5. Top each filled dough with stamped dough circle and press your fingers along the edge to seal tightly. 
  6. Use a fork to crimp the edges. Brush with egg wash and top with raw sugar if desired.
  7. Bake at 350ºF for 15-18 minutes, rotating half-way through, until the crust is golden brown. 
  8. Let cool briefly before serving. Store at room temperature for 2 days in a closed container, reheating briefly in a toaster oven to crisp up crust before serving

Recipe Notes

  1. Pie dough will keep in the refrigerator, wrapped well, for 2-3 days.
  2. If pie dough is getting too sticky to work with, always place it in the refrigerator. Cooling down the pie dough as needed is the best trick you can use to make the prettiest hand pies. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

What apple treats do you plan to bake up this fall?

Harvest Salad with Maple Balsamic Dressing (Video)

This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

Maple Balsamic Dressing

You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

Want other salad recipes?

Harvest Salad with Maple Balsamic Dressing pouring

How do you soften kale for a salad?

To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

Can I use anything aside from kale?

Yes, use any leafy green that you love! 

Watch the video: 

Harvest Salad with Maple Balsamic Dressing

Prep Time 00:10 Cook Time 00:40 Total Time 0:50 Serves 4



    Maple Balsamic Dressing


    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
    3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
    6. Massage kale with olive oil for 1-2 minutes.
    7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!



    Cauliflower Stuffing from The Healthy Maven

    This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

    Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

    Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

    5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

    This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

    Vegan Scalloped Sweet Potatoes from Food Faith Fitness

    These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

    Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

    Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

    Clean Eating Recipes Perfect For Holiday Entertaining

    The holiday season is here, which means it is finally my favorite season for entertaining! If you are looking for healthy, flavorful, and simple meals to make this season, we have got you covered! From my favorite lamb chops to simple edible gifts you can package for a friend, this is a great guide for when looking for Winter holiday inspiration!

    Clean Eating Holiday Entertaining Recipes - Lexi's Clean Kitchen #holiday #glutenfree #paleo #cleaneating


    How to Build The Ultimate Charchuterie

    Crudité Platter [paleo-friendly option, low-carb, vegetarian, dairy-free option]

    Salad Roll-Up [30 minutes or less, paleo-friendly, no added sugar, very customizable!]

    Harvest Salad with Maple Balsamic Dressing [Dairy-free, vegan-friendly]

    Maple Roasted Brussel Sprouts with Bacon  [paleo-friendly, egg-free, nut-free]

    Potato Latkes [30 minutes or less, paleo-friendly]

    Buffalo Chicken Baked Hummus Dip [30 minutes or less, gluten-free]

    Spinach Dip Stuffed Mushrooms [dairy-free, gluten-free, grain-free, vegetarian]

    Maple Bacon Sweet Potato Sliders  [paleo-friendly, whole30 compliant]

    Easy Pumpkin Soup  [vegetarian, paleo-friendly]

    Tomato Basil Soup and Grilled Cheese [grain-free, gluten-free, vegetarian]

    Bacon Wrapped Sriracha Bites [paleo-friendly, low-carb]

    Spinach and Artichoke Dip [paleo-friendly, low-carb]

    Thai Meatballs [paleo-friendly, low-carb]

    Side Dishes

    Honey Glazed Carrots [dairy-free, vegetarian, paleo-friendly]

    Cinnamon Roasted Sweet Potatoes  [paleo-friendly, whole30 compliant, vegetarian]

    Cranberry Walnut Roasted Acorn Squash [dairy-free, vegetarian, paleo-friendly]

    Cranberry Spiced Relish [paleo-friendly, gluten-free, vegetarian no refined sugar]

    Perfect Roasted Veggies [paleo-friendly, grain-free, vegetarian, gluten-free]

    Mediterranean Veggie Fritters [vegetarian, dairy-free, gluten-free]

    Maple Bacon Brussels Sprouts [paleo-friendly, grain-free, gluten-free]

    Sweet Potato Casserole with Candied Pecans [egg-free, vegetarian, gluten-free, grain-free]

    Healthier Green Bean Casserole [gluten-free, vegetarian, grain-free, dairy-free]

    Creamed Spinach Gratin with Cashew Milk [grain-free, paleo-friendly, dairy-free if you use oil instead of butter, vegetarian]

    Cheesy Scalloped Potatoes [gluten-free, grain-free, vegetarian]

    Healthier Creamed Spinach [gluten-free, vegetarian, grain-free, dairy-free]


    Maple Glazed Ham  [gluten-free, nut-free, paleo-friendly]

    How to Roast a Turkey  [gluten-free, nut-free, paleo-friendly]

    Lamb Chops with Crispy Shallots and Pomegranate Sauce [gluten-free, nut-free, paleo-friendly]

    Shepherd’s Pie Two Ways [nut-free, dairy-free, gluten-free, paleo-friendly]

    Instant Pot Chicken Cacciatore [egg-free, gluten-free, paleo-friendly]

    Holiday Meal in 1 Hour [egg-free, gluten-free, low carb, paleo-friendly]

    Chicken Pinchos Chermoula [gluten-free, egg-free]

    Creamy Pumpkin Casserole  [gluten-free, paleo-friendly]

    Gluten-Free Sausage and Pasta [gluten-free]

    One-Pot Apple Cider Braised Chicken  [dairy-free, paleo-friendly, gluten-free]

    30-Minute Taco Soup  [grain-free, gluten-free, paleo-friendly if you omit the cheese]

    Roasted Salmon with Apple Fennel Salad Over Garlicky Kale  [grain-free, dairy-free, whole30 compliant]

    Hidden Veggie Mac and Cheese [gluten-free]

    Butternut Squash Pizza and Creamy Butternut Squash Puree with Scallops and Bacon [grain-free, gluten-free, dairy-free, paleo-friendly]

    Creamy Potato and Shrimp Chowder [dairy-free, paleo-friendly, gluten-free]

    Coffee Rubbed Steak [dairy-free, paleo-friendly, gluten-free]

    Treats & Desserts

    Cut Out Cookies [gluten-free, grain-free]

    Classic Chocolate Mousse  [30 minutes or less, dairy-free, no refined sugar]

    Chocolate Decadence Pie  [dairy-free, paleo-friendly]

    Double Chocolate Macadamia Cookies [gluten-free, grain-free, paleo-friendly]

    Sea Salt Chocolate Cheesecake Truffles [vegan, dairy-free, paleo-friendly]

    Orange Zest and Sea Salt Bark [30 minutes or less, grain-free, paleo-friendly]

    Secret Ingredient Brownies [gluten-free, paleo-friendly]

    Linzer Torte Thumbprint Cookies [gluten-free, paleo-friendly]

    Pecan Pie Tarts  [gluten-free, grain-free, paleo-friendly]

    Creamy Peppermint Coconut Cups [paleo-friendly, vegan, gluten-free]

    Roasted Grape Tart  [gluten-free, paleo-friendly]

    Sea Salt Trail Mix Bark [gluten-free, dairy-free if you use a dairy-free chocolate]

    Gingerbread Chocolate Chip Muffins  [paleo-friendly, gluten-free]

    The Best Paleo Truffles  [paleo-friendly, gluten-free]

    Espresso Candied Pecans [gluten-free, paleo-friendly]

    Edible Cookie Dough Dip [gluten-free, paleo-friendly]

    Hasselback Pear Crumbles [gluten-free, paleo-friendly]

    Carrot and Zucchini Bars [gluten-free, paleo-friendly]

    Easy Slow Cooker Baked Apples  [gluten-free, paleo-friendly]

    Roasted Citrus with Salted Vanilla Whipped Cream [gluten-free, vegan, paleo-friendly]

    Blueberry Crumb Bars  [gluten-free, paleo-friendly]

    Cranberry Orange Scones [gluten-free, paleo-friendly]

    Paleo Apple Galette [gluten-free, paleo-friendly]


    Sparkling Citrus Punch  [no refined sugar, 30 minutes or less]

    Pumpkin Smash Cocktail  [30 minutes or less, no-refined sugar]

    Caramel Apple Martini  [30 minutes or less, no refined sugar, grain-free]

    Raspberry Gin Cocktail  [30 minutes or less, no refined sugar]

    Apple Cider Sangria  [30 minutes or less, gluten-free]



    Easy Roasted Poblano & Chicken Soup (VIDEO)

    Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

    This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

    Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

    If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

    Roasted Poblano Peppers

    The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

    Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

    Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

    How do you cook poblano peppers?

    • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
    • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

    What can I use in place of poblano peppers?

    • Anaheim
    • Bell pepper (milder)
    • Canned chile peppers
    • Serrano pepper (hotter)

    Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

    If you like this recipe, you’ll love these soup recipes:

    Watch the video: 


    Roasted Poblano & Chicken Soup

    Prep Time 10 Cook Time 30 Total Time 0:00 Serves 6


    • 1 tablespoon avocado oil or oil of choice
    • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
    • 2 yellow onions, thinly sliced
    • 2 cloves garlic, minced
    • 1 cup carrots, chopped
    • 1 pound boneless skinless chicken breasts
    • 4 cups chicken broth
    • 1 14.5-ounce can diced tomatoes
    • 1 6-ounce can green chilies
    • 1 14.5 ounce can cannellini beans
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1/2 teaspoon coriander
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon pepper 


    • Tortilla chips, crumbled
    • Feta cheese, crumbled
    • 1 avocado, diced
    • Fresh cilantro, roughly chopped
    • 1 jalapeno pepper, sliced
    • 1/2 red onion, finely diced
    • 1 lime, sliced into wedges


    1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
    2. In a large dutch oven, heat oil on medium-high heat.
    3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
    4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
    5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
    6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
    7. Gently take the chicken out of the soup. Let cool, shred and set aside.
    8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
    9. Taste and adjust seasoning as needed.
    10. Serve warm with desired toppings!

    Recipe Notes

    1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
    2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
    3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Lexi’s Weekly Dinner Plan Week 46

    Happy Saturday! This week’s Dinner Plan is filled with some of my most popular Fall recipes! From the Buffalo Chicken Chili to the Pumpkin Waffles, you are not going to want to miss this week’s menu!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 46 [Gluten-free] | Lexi's Clean Kitchen

    Monday: Apple Cider Braised Chicken [paleo-friendly, grain-free, dairy-free]

    [Tuesday: BRINNER: Pumpkin Waffles [dairy-free, gluten-free, egg-free]

    Wednesday: Paleo Garlic Shrimp Noodle Bowls [30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly]

    Thursday: Spaghetti Squash Alfredo[gluten-free, paleo-friendly]

    Friday: Leftovers

    Saturday: Out

    Sunday: Buffalo Chicken Chili [30 minutes or less, dairy-free and paleo-friendly if you omit the optional cheese]

    Grab your free printable shopping list HERE!

    Make an on-the-go breakfast from the blog this week!

    These Baked Egg Nests, Morning Glory Muffins, and Banana Foster Chia Pudding are perfect quick and easy recipes to take with you on your way to work or school!

    As always, if you have meal plan feedback, please send me an email at! I’d absolutely love to hear from you!

    Lexi’s Weekly Dinner Plan Week 15

    Happy Sunday from JAMAICA! Even though we’re away, that doesn’t mean that I can’t help you prep for success! This week’s dinner meal plan is filled with 30 minute or less meals to help you stay healthy and nourished without sacrificing time!

    If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Lexi's Weekly Dinner Plan Week 15

    Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

    Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

    Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

    Thursday: Leftovers

    Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

    Saturday: Out

    Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

    Grab your free printable shopping list HERE!

    Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Jerk Chicken with Caribbean Rice & Mango Salsa on page 168!  We are also excited to start St.Patty’s day off with the Island Blast Green Smoothie on page 272, we thought it would be the perfect compliment to our Hidden Veggie Green Pancakes!

    As always, if you have meal plan feedback, please send me an email at! I’d absolutely love to hear from you!