Recipes

Coming soon!

Goji Berry Balls

Ingredients:
1cups raw cashews
1 cup raw goji berries
½ cup unsweetened coconut flakes
¼ cup unsweetened coconut flakes for topping

...
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Goji Berry Balls

Ingredients:
1cups raw cashews
1 cup raw goji berries
½ cup unsweetened coconut flakes
¼ cup unsweetened coconut flakes for topping

Directions:
In a food processor grind cashews into a fine meal. Add goji berries and vanilla into food processor, color should turn pink. Add dates one at a time and then transfer to a new bowl and then mix in ½ cup coconut. Roll mixture into small balls and roll in coconut flakes then place on a cookie sheet lined with parchment paper. Refrigerate before serving.

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Chia Seed Pudding Recipe

Ingredients:

  • 2 cups almond or coconut milk

  • ½ cup chia seeds

  • ½ teaspoon vanilla extract

  • ¼ teaspoon cinnamon or...

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Chia Seed Pudding Recipe

Ingredients:

  • 2 cups almond or coconut milk

  • ½ cup chia seeds

  • ½ teaspoon vanilla extract

  • ¼ teaspoon cinnamon or unsweetened cocoa powder – optional

Directions:

  • Mix it all together and let it sit in the fridge for at least 4 hours or overnight. You can add berries or sliced almonds on top and it becomes the perfect snack or breakfast!

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Overnight Oats

INGREDIENTS
⅓ cup plain Greek yogurt
½ cup (heaping) rolled oats
⅔ cup unsweetened milk of choice (coconut or almond)
1 tablespoon chia...

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Overnight Oats

INGREDIENTS
⅓ cup plain Greek yogurt
½ cup (heaping) rolled oats
⅔ cup unsweetened milk of choice (coconut or almond)
1 tablespoon chia seeds or ground flaxmeal
½ teaspoon vanilla extract
1 teaspoon coco powder (optional)
Pinch of salt

INSTRUCTIONS
Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
Close and refrigerate for at least 4 hours, but preferably overnight before eating.

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Vegan Stuffed Mushrooms
Ingredients:

8 portobello mushrooms

For the spinach onion filling:

1 large chopped onion

several handfuls of fresh spinach

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Vegan Stuffed Mushrooms
Ingredients:

8 portobello mushrooms

For the spinach onion filling:

1 large chopped onion

several handfuls of fresh spinach

generous grating of nutmeg

avocado oil

salt and pepper

For the Cashew Sauce:

1 cup unsalted roasted cashews

1.5 cups water

Basil

1 teaspoon kosher salt

Instructions:

  • Preheat oven to 350 degrees fahrenheit.

  • Peel the mushrooms and remove stalks. Rub each with avocado oil and sprinkle with salt and pepper

  • Finely chop the onion . Heat a little oil in a pan and gently fry the onion until soft,and add the spinach

  • Grate the nutmeg over the spinach and salt and pepper.

  • Add the cashew cream gently heat through, season and set aside.

  • Fill each mushroom with the creamy spinach filling . Bake for 25-30 mins depending on your oven.

  • For the cashew "cream" sauce: Place the cashew,water , salt and basil to a blender or food processor and add the salt. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.

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Chicken with Lemon and Artichokes

Ingredients:
3 lemons
2 shallots sliced
4 tablespoons ghee/ coconut oil/ avocado oil
2 cups frozen artichoke hearts
¼...

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Chicken with Lemon and Artichokes

Ingredients:
3 lemons
2 shallots sliced
4 tablespoons ghee/ coconut oil/ avocado oil
2 cups frozen artichoke hearts
¼ cup capers drained
2 pounds chicken breast
1 tablespoon Dijon mustard

Instructions:
Juice 2 of the lemons and cut the third into rounds or half moon slices.
In a large skillet over medium heat add 2 tablespoons ghee/coconut / or avocado oil, then add shallots and sauté for about 3-5 minutes. Add the artichoke hearts, capers, mustard and lemon juice and stir to combine. Season chicken breast with salt and pepper. Move the vegetables to the side of the skillet and add remaining 2 tablespoons of ghee or coconut/avocado oil. Place chicken in the center of the skillet and sauté chicken on both sides. Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan. Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

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Healthy Jelly Donuts

Dry Ingredients

  • ¼ cup blanched almond flour

  • ¼ teaspoon baking soda

  • Wet Ingredients

  • 3 Tablespoons pure maple syrup, grade ...

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Healthy Jelly Donuts

Dry Ingredients

  • ¼ cup blanched almond flour

  • ¼ teaspoon baking soda

  • Wet Ingredients

  • 3 Tablespoons pure maple syrup, grade B

  • ¼ teaspoon almond extract

  • ½ teaspoon vanilla extract

  • 2 Tablespoons coconut oil, melted

  • 1 teaspoon apple cider vinegar

  • 2 eggs, at room temperature, whites and yolks separated

  • Glaze Ingredients

  • ½ cup very dark chocolate (73% cocoa)

  • ¼ cup unsweetened chocolate

  • 2 Tablespoons coconut oil

  • 3 tbsp of sugar free jelly

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Generously grease your 6-mold donut panwith coconut oil.

  • Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

  • Mix the wet with dry and set aside.

  • Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

  • Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden.

  • Allow the donuts to cool, remove from pan and then inject sugar free jam or preservefor glazed donuts chill them for 30 m

  • For the Glaze: Fill a medium skillet with a few inches of water and place over medium-low heat. Place the glaze ingredients in a small saucepan and put the saucepan inside the skillet. Gently mix the ingredients until fully melted.

  • Pour the melted chocolate into a shallow bowl. Dip each chilled donut in the chocolate, then immediately chill for 30 minutes until the glaze hardens.

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Roasted Butternut Squash Soup
Ingredients:

1 large butternut squash (about 5 lbs)

1 green apple, sliced and cored

1 small yellow onion, chopped

2...

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Roasted Butternut Squash Soup
Ingredients:

1 large butternut squash (about 5 lbs)

1 green apple, sliced and cored

1 small yellow onion, chopped

2 carrots, chopped

3 tbsp olive oil / avocado oil

2 tsp cinnamon

1 1/2 tsp salt

1/2 tsp cumin

1 tsp chili powder

3 cups chicken broth

Instructions:

  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.

  3. Heat up remaining oil over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

  4. Using a blender, combine the ingredients until smooth, serve warm

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Cauliflower Un fried “Rice”
Ingredients:

  • Head of cauliflower

  • 1 Tbls Sesame oil

  • 1 Tbls crushed garlic

  • 8 oz of Chicken Breast (cut into small...

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Cauliflower Un fried “Rice”
Ingredients:

  • Head of cauliflower

  • 1 Tbls Sesame oil

  • 1 Tbls crushed garlic

  • 8 oz of Chicken Breast (cut into small pieces)

  • 1 cup finely chopped carrots

  • 1 cup peas (fresh or frozen)

  • 2 eggs (yolks and whites scrambled)

  • 3 table spoons low sodium soy sauce or liquid amino acids

  • Ground black pepper

  • Chopped Green onion (for garnish)

  • Sesame seeds

Directions: Wash cauliflower, remove the leaves, cut up into pieces and put in food processer or blender. Blend until cauliflower becomes the consistency of cous cous (small parcels). In a large pan, heat sesame oil and add crushed garlic and chicken, let sit for a couple minutes (stirring periodically). Add carrots, and let the chicken cook through before adding the cauliflower and peas. With a wooden spoon create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Poor eggs into open space and let cook, then proceed to mix in the eggs with the remainder of the ingredients. Add soy sauce, black pepper and any other seasonings you’d like. Poor some into a bowl top it with some green onion and some sesame seeds and enjoy.

Orange Cake (gluten free and AMAZING)
Ingredients:

  • 2 cups almond flour

  • 3 large eggs

  • 1/2 cup honey

  • ½ cup unsweetened, shredded coconut

  • ¼ cup fresh squeezed orange juice

  • ⅓ cup coconut oil

  • 1 tsp baking powder

  • 1 tbsp orange peel

  • Optional: sliced almonds for topping

Directions:
1. Preheat oven to 350 F. In a bowl mix honey and eggs on high speed for three minutes. Take speed down to medium and add baking powder, coconut flakes, orange juice, almond flour, and coconut oil. Add orange peel last, and pour mixture into a bread loaf pan. Bake for 35 minutes. Let cool, serve, and enjoy!

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Sweet Potato Brownies
2 medium yams or sweet potatoes ( 170 grams ) cooked and peeled
4 oz of dark chocolate chopped
1 tablespoon coconut oil
4...

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Sweet Potato Brownies
2 medium yams or sweet potatoes ( 170 grams ) cooked and peeled
4 oz of dark chocolate chopped
1 tablespoon coconut oil
4 tablespoons maple syrup
3 eggs
1 tablespoon vanilla extract
4 tablespoon coca
1 tablespoon of coconut flour
1.5 teaspoon baking soda
1/2 teaspoon salt

Preparation :
Whisk together cocoa, coconut flour, baking soda and salt and set aside.
Melt the chocolate and coconut oil
Puree the yams in a food processor until very smooth, making sure there are no lumpy bits.
In a medium sized bowl, whisk together maple syrup, eggs and vanilla extract.
Whisk until pale and thick.
Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the yams and mix well. Add the cocoa mixture all at once and whisk to incorporate.
Pour into the prepared pan and bake for about 35 to 40 minutes.
Let cool and cut into 16 squares.

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Turmeric Drink Recipe:

Ingredients:

2 cups of coconut water with no added sugar

Fresh turmeric root ( 1oz )

Fresh ginger root ( ½ oz )

lemon

¼...

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Turmeric Drink Recipe:

Ingredients:

2 cups of coconut water with no added sugar

Fresh turmeric root ( 1oz )

Fresh ginger root ( ½ oz )

lemon

¼ teaspoon

sea salt

tablespoon of manuka honey

Instructions:
1. in a blender mix coconut water, turmeric root and ginger. After it's blended well, strain the liquid and pour into a jar, add the lemon juice, salt, and honey and mix well.
2. (take a shot of the mixture every morning with something oily to maximize absorption

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