1 1/4 cup of fresh basil (kale also works great if you don’t have basil in the house!)
1/3 cup of walnuts
2 large sundried tomatoes (I prefer the jarred ones in olive oil)
5-6 tablespoons of olive oil
1 tablespoon of nutritional yeast (great vegan substitute for parmesan)
garlic – I use the whole head
1/4 teaspoon of salt (I use pink Himilayan salt)
juice of 1/4 a lemon
Blend until fully mixed. You want the mixture to be pretty liquidy, add more olive oil if needed.
Add to your favorite pizza crust with the toppings of your choice. In the photo, I used Udis gluten free crust, Daiya soy free vegan cheeze, cherry tomatoes and arugula. This pizza is even delicious when cold!
Get ready for the best brownies you’ve had in a while, and pretty healthy for you too!
This brownie recipe is from Eat Drink Paleo, passed on from Canadian Karen. 🙂 The best part, they are made from sweet potatoes!
1/2 cup coconut oil
1/2 cup cacao powder
1 tsp vanilla extract
3 tablespoons honey
Fully melt the coconut oil. It has a very low melting point, so it just takes 10 seconds in the microwave. Add the cacao, vanilla and honey and mix well. Put into the fridge to set while the brownies are baking.
1 medium sweet potato – 2-3 cups grated
2 whole eggs
½ cup melted coconut oil
⅓ cup honey (I cut down to 1/2 cup)
2 teaspoons vanilla extract
½ cup raw cacao powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2½ tablespoon coconut flour (I cut down to 1 tablespoon for extra moistness)
pinch of salt (I used Himalayan pink salt)
1/4 cup pecans (optional)
Mix all ingredients in a bowl. Pour mix into a parchment paper lined brownie pan. Bake in a 365 degree preheated oven for 25 to 30 minutes. I fully cool the brownies, or if you’re in a rush, put the brownies in the refrigerator to cool before adding the chocolate ganache. The chocolate is very easily melted, so it helps if the brownies are not warm if you want them to hold. Enjoy!
I adapted a recipe I found from the My Natural Family blog. Easy and delish!
1 heaping cup pecans, walnuts or cashews (I used cashews for the pictured version)
¼ cup almond flour
8 soft pitted dates
½ teaspoon cinnamon
pinch of salt (I used Himalayan pink salt)
Blitz all ingredients in a food processor until it starts clumping together (don’t overmix, you want the nuts to be a bit chunky). Press the mixture into molds. Spray your tin with a cooking spray (I use Trader Joe’s coconut oil spray). I put mine into a mini muffin tin, but you can use a cake tin or brownie pan. Make sure you really press the crust into the pan to make it firm. Place in the fridge.
PUMPKIN PIE FILLING:
1 ½ cup canned pumpkin
10-12 soft pitted dates
½ cup coconut oil
½ cup full fat coconut milk (canned)
1 ½ teaspoon vanilla
1 ½ tablespoon honey
Blitz all ingredients in a food processor until super creamy. Pour on top of the crusts and place in the fridge overnight. These are best cold, straight out of the fridge!!
Gluten free avocado cream pasta with organic roasted veggies.
I started by making the roasted veggies, they are so easy! Chop your favorite veggies into cubes or strips. I used 6 heirloom carrots sliced, 1 carton of white mushrooms sliced, 4 small beets diced, 1 zucchini sliced, 1 red bell pepper sliced and 1 yellow bell pepper sliced. In a bowl, mix all the veggies (except the beets) with 2 tablespoons of olive oil + 2 tablespoons balsamic vinegar + Himalayan pink salt + pepper. Add the beets in last so they don’t color the rest of your veggies. Pour them onto a baking sheet lined with parchment paper and bake in a preheated 400 degree oven for 20-25 minutes.
While those are roasting, I boiled the pasta. I used a brown rice pasta from Whole Foods, but any pasts will do. Boil in salted water until soft/aldente.
In a food processer, blitz 2 ripe avocados, garlic (I use a whole head of garlic because I’m crazy, but 4 or 5 cloves will do!), 2 tablespoons of freshly squeezed lemon juice, salt and pepper to taste. Once mixed into a creamy texture, add in 1/3 cup olive oil while mixing.
Drain the pasta and mix with the avocado sauce and sliced cherry or heirloom tomatoes. Serve with a side of roasted veggies! Enjoy!
Crumbly soft and moist coffee cake! The crunchy cinnamon topping is dreamy. I took a coffee cake recipe from one of my favorites – @ellaclaireblog – and made it all #glutenfree #paleo and #refinedsugarfree. Recipe on the website!
* 3 tablespoons melted or room temp coconut oil
* 1 egg
* 1/2 cup almond milk
* 1/4 cup unsweetened applesauce
* 2 tablespoons honey
* 1 tsp vanilla
* 1.5 cups almond flour sifted (@bobsredmill blanched is best!)
* 2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup chopped apples (firmer the better)
CRUNCHY CINNAMON TOPPING RECIPE:
* 1 tablespoon honey
* 3 tablespoons almond flour (I used the coarse bits left over after sifting for the cake above)
* 2 tsp cinnamon
* 1 tablespoon ghee
* 1/2 cup walnuts
Mix wet and dry ingredients separately by hand just until combined (don’t over mix). Combine both and add in the chopped apples. Add to a bread pan or silicone cake molds. In a food processor, blend the cinnamon topping ingredients until they start to stick together. Add the topping to the top of the bread/cakes. Press down a bit, so the topping sinks halfway to the middle of the cake. Bake for 25 mins in a preheated 375 degree oven. Super important – make sure the cake is fully baked when you take it out of the pan/molds. This mix is very moist, so if needed, put the cakes back in the oven (out of the pan/molds) for another 5-10 until baked through. I store these in the fridge and have with my morning coffee and a bit of jam, so good!
Preheat about 1 tablespoon of ghee on a medium/high heat cast iron skillet. Add the mushroom mixture as well as two servings of shredded sweet potato (thinly shred) and stir. Once browned (about 15 mins), crack two eggs on top and put the whole pan in a preheated 350 degree oven for about 15 mins, or until eggs are to desired temp. I like my eggs medium like in this photo. Add salt and avocado. I also like this with a little sriracha on top! Inspired by Civilized Caveman’s sweet potato breakfast skillet.
Banana blueberry mini muffins this morning – another original recipe! I realized half way through baking these, that we ran out of eggs. So they are refined sugar free, gluten free AND vegan and egg free too. They are sweet, crispy on the edges and super soft on the inside. (They must cool first!)
– 1.5 cups almond flour (sifted or blanched is best)
– 1/4 cup ground flax or flax flour (sifted)
– 2 teaspoons cinnamon
– 2 tablespoons baking powder
– 1/2 cup unsweetened applesauce (organic if possible is best)
– 1/4 cup almond milk (I always use Califia unsweetened vanilla)
– 1 mashed banana
– 1 tablespoon ghee (sub coconut oil for vegan)
– 1 teaspoon pure vanilla extract
– 2 tablespoons raw honey
– 1/4 cup frozen or fresh blueberries (organic if possible is best)
– crushed cashews for topping (optional)
Mix all dry ingredients and wet ingredients in separate bowls (don’t mix in the blueberries or cashews yet). Combine all, and mix until incorporated. Add to mini muffin tins (I prefer to not use muffin papers, so I liberally spray my muffin tin with cononut oil spray first). Add 1-2 blueberries to each muffin, depending on the size of the muffins you are making. You can also top with crushed cashews to add a little crunch, I added cashews to half of this batch. Bake in a preheated 350 degree oven for 20 mins until a knife comes out clean. If you’re not using muffin papers like I do, run a butter knife around the edges of the muffins once they come out of the oven, but don’t take them out of the tin. LET THESE COOL for at least 15 mins before taking them out of the tin, they will be super soft in the middle and need a bit of time to set. Enjoy with a little grass fed butter on top, or just plain!
Super easy and very healthy idea for dinner tonight – try this 4 ingredient turkey egg cup (turkey + eggs + sweet potato + salt).
Lightly coat two ramekins with a tiny bit of coconut oil (I use the ZERO CALORIE 😍 coconut oil spray from Trader Joes). Place a slice of cooked turkey meat in each (I use the organic free range turkey), topped with 1/4 cup of shredded sweet potatoes into each. Crack an egg into each dish and add a pinch of salt on top (I used Pink Himilayan salt). Place the ramekins on a baking sheet into a preheated 400 degree oven for 18-20 mins, until the whites are cooked.
Clean and lean protein, and practically zero cleanup! Sprinkle a little dried parsley on top if you don’t mind a 5th ingredient 😜
I got these ramekins at Gelson’s, they are cheap and easy to find!
Fluffy strawberry pancakes with homemade strawberry syrup! No sugar, no grain, gluten free, paleo and delicious. This recipe is from the Nourishing Days blog but I changed a few things up.
* 4 eggs
* 1 cup milk (I used unsweetened vanilla almond milk, you can also use coconut or whole milk)
* 2 teaspoons vanilla extract
* 1 tablespoon honey
* 1/2 cup coconut flour
* 1 teaspoon baking soda
* 1/4 teaspoon of salt (I used Himalayan pink salt)
* Ghee or coconut oil for frying
Mix the wet ingredients until airy (eggs, milk, vanilla, honey). To get mine to maximum fluffiness, I mixed for about 5 minutes on low in my stand up mixer.
Mix the dry ingredients in a separate bowl (flour, baking soda, salt). Once combined, mix in 3/4 of the wet ingredients and stir. Your pancake mix should be thick, like brownie mix. If it’s too thick, add in the rest of the egg mixture.
I covered my griddle with a healthy amount of ghee to crisp up the outside of the pancakes. The most important part is the heat on the pan must be LOW to medium. These need a good amount of time to cook all the way through, and they burn on high heat. Spoon about 1.5 tablespoons of the mix onto your pan, and add strawberries or blueberries to each pancake. Use a spoon to spread each pancake out to about an inch thick. Mine cooked for about 5 minutes on each side.
Flip these very carefully, they fall apart easily and quickly!
Super easy homemade stawberry syrup – add 2 tablespoons of filtered water to 1/2 cup of natural strawberry jam and heat in a pan on medium heat (I used the chunky strawberry all natural jam from Trader Joe’s). Stir for about 10 minutes until warmed and add more water if it’s too thick. (In a pinch, you can also heat this in the microwave).