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This recipe is super easy to make and is vegan, dairy free, and gluten free! We like to use coconut milk yogurt, but you can use whatever you like.

Ingredients: 4 tbsp chia seeds | 1 cup coconut yogurt | ¼ cup fruit of choice | 3 tbsp chopped nuts or roasted coconut flakes for topping | 1 tbsp honey or maple syrup (optional)

1. In a medium-sized bowl, mix your coconut yogurt and chia seeds together. Let soak for 10-20 minutes.
2. If desired, layer your fruit and yogurt in a small mason jar.
3. Place nuts or coconut flakes on top. (Optional) Drizzle honey or maple syrup over the top.

Will keep nicely in fridge for 2-3 days. Enjoy!

This dreamy fro-yo recipe can be made with any plant based milk of your liking, but we found coconut to be the creamiest.

Ingredients: 1 quart-sized batch vegan yogurt | 2 tbsp agave nectar (or other sweetener) | ¼ cup fruit of your choice (peeled) | Toppings of your choice

1. Pour your chilled yogurt into a freezer zip bag. Add your sweetener and/or fruit (optional) and stir, taking care to push out as much air as possible. Seal firmly.
2. Lay the bag flat and place it in the freezer for 2-3 hours. Note: Yogurt should be fairly thick before you put in freezer. If not, thicken yogurt beforehand using pectin, gelatin, or other thickening agent.
3. Remove from freezer, then bend and flex the bag to break up the block.
4. Place yogurt chunks in a food processor. Pulse gently until combined, about 30-45 seconds. Scoop and enjoy topped with your favorite toppings.

This tasty Greek topping is traditionally eaten with gyro, but can be added to any pita dish for a refreshing extra pop.

Ingredients: 2 cups plain yogurt | 1 medium cucumber, peeled, seeded, and chopped finely | Sea salt | 4 cloves of garlic, finely minced | 3 tsp lemon juice | 2 tsp finely chopped fresh mint (optional)

1. Add chopped cucumber to a small bowl and sprinkle lightly with salt. Allow cucumber to sit, salted, for at least 1 hour, or up to several hours.
2. After several hours place salted cucumber in a clean tea towel and gently squeeze the liquid out. Add the cucumbers to a medium bowl. Add the yogurt, garlic, lemon juice, and mint, and stir well to combine. Add salt if needed.
3. Serve immediately or cover and refrigerate for 1-2 days.

Note: Using vegan yogurt will yield a thinner sauce, so is best as a topping or salad dressing, rather than a dip. If you'd prefer a thicker sauce, you can incorporate a thickening agent, or use dairy yogurt and strain the whey while the salted cucumber sits.

This gluten-free soufflé is a lovely way to incorporate the warm and spicy flavors of fall into a filling breakfast or even a dessert.

Ingredients: 1 large apple, cored and cut into bite-sized pieces | 2 ½ cups baked winter squash | 12 eggs | 2 cups coconut yogurt | ½ cup honey | 2 tsp vanilla | 2 tsp cinnamon | ½ tsp pumpkin pie spice | ¼ tsp salt | ½ cup shredded coconut

1. Preheat oven to 425°F.
2. Grease two 8x8-inch pans. Divide apple chunks evenly and spread in the bottom of each pan.
3. In a large bowl, mash baked squash with a fork. Stir in eggs and all other ingredients except shredded coconut. Mix well. Pour mixture over apple pieces. Sprinkle shredded coconut on top.
4. Bake 40 minutes or until set.