All posts filed under: Recipes

Chocolate Chip Cookies (that might be gluten free too!)

I LOVE a good old fashioned chocolate chip cookie. It reminds me of the standard slice and bake Nestle cookies that I had at least once a week as a kid. Good news with this recipe, making a big batch once a week is no biggie! So enjoy with no guilt! Ingredients 1/2 cup melted butter (grass fed, if possible) 1/4 cup melted coconut oil 3/4 cup brown sugar (you can sub 1/2 cup brown sugar with coconut sugar here if you want to cut the sugar content even more) 2 teaspoons vanilla extract 2 large eggs 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoonsalt 3 cups almond flour (I have used the Bob Mills brand; however, if you have plain almonds on hand, you can grind in food processor to make a flour.) 1 1/4 to 1/ 1/2 cup dark chocolate chips and/or chucks Directions Preheat oven to 350 degrees. Mix butter, coconut oil, and sugar with a hand or stand mixer. Add in vanilla and eggs. Using mixer, beat for another minute. Add …

New Food Rules: VEG OUT

Many people ask me, what do I need to do to be healthier? “Well… That depends… Healthy is such a relative term.” The answer is SO different for each person. Nonetheless, there is one universal piece of advice I give to absolutely everyone without fail: INCREASE your non-starchy VEGGIES DAILY.   Non-starchy veggies are loaded with vitamins, minerals, antioxidants, fiber, and phytochemicals. They help you feel full and satisfied. They are very low in sugar, fat, and calories. Veggies enhance pretty much every body system from the circulatory to the skin. Two distinct points to make with this (not so new) food rule. First, I did not say eat more FRUIT and veggies. I left all off the fruit apart of the usual phrase for a reason. Fruit is a very nutritious part of any diet; however, 2 servings per day is ENOUGH. Fruit is composed of vitamins, fiber, and yes sugar. More is not necessarily better with the sugary goodness. Secondly, add more veggies of the NON-STARCHY type. Corn, peas, and potatoes are all examples …

Let’s Supper: 9th Edition!

The holiday season brings a ton of EXTRAS to the to-do list. De-stress with a comforting, nutritious, and simple meal at home.  *Note: All recipes serve 4. Supper 1: Squash & Sweet Potato Soup Preheat oven to 400 degrees. Drizzle olive oil over roughly chopped butternut squash (1 – 2 pounds), 2 small sweet potatoes, and 1 yellow onion on baking sheet. Season with a tablespoon curry powder, teaspoon cinnamon, teaspoon nutmeg, salt, and pepper. Roast for 30 – 40 minutes until lightly brown and tender. Transfer veggies to deep stock pot over with 1 – 2 tablespoons butter over medium heat. Begin to mash veggies to release flavor. Add 2 cups of low sodium, veggie broth and 1 cartoon of culinary coconut cream. Allow to simmer for 5 minutes before blending with immersion blender or stand blender. Transfer back to stock pot and bring back to simmer. Option to add toasted and buttered, gluten free bread on side. (I prefer “Food for Life” flax and rice gluten free bread). Supper 2: Kale & Cabbage Salad …

Asian Spiced Chicken with Root Vegetables

Combining Asian spices with fall friendly root vegetables is a twist on the usual side dish. Trust me, this will be a go to veggie dish to pair with any meat. Chicken goes nicely here but pork would be an tasty sub. Ingredients 4 bone-in chicken breast (organic, if possible) 1 tablespoon garlic powder 2 tablespoons yellow curry powder 2 tablespoons chili powder 2 large turnips, large dice 3 medium parsnips, large dice 6 medium carrots, large dice 10 small golden beets (or 2 large), large dice 3 tablespoons extra virgin olive oil 1 tablespoons dried thyme 1 tablespoon dried rosemary 1/2 tablespoon dried sage powder 2 tablespoons distilled white vinegar 3 tablespoons low-sodium soy sauce (or tamari for gluten free option) Directions Preheat oven to 400 degrees. Mix spices for chicken rub (garlic, curry, chili powder, plus salt and pepper to taste). Drizzle chicken breast with olive oil and rub spice mixture on each piece. Place on baking sheet and cook for 35 to 45 minutes (depending on oven). While chicken is cooking, bring a large pot …

Easy Peanut Butter Cookies

This cookie recipe is one of the easiest around. The combination of sweeteners give the recipe a bit more interest. No flour or gluten is involved. Ingredients 1 cup organic, creamy peanut butter 1/2 cup brown sugar 1/4 cup stevia, “whole-leaf” 3 tablespoons raw honey 1 large egg, pasture raised   Directions Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Using 2 spoons, scoop dough and form into balls on greased baking sheet. Press fork on top of cookie to make grooves. Bake for 8 – 10 minutes.

Tomato & Asparagus Pasta Carbonara

A creamy pasta dish is one of the most comforting meals known to man. It is also heavy on the carbs, light on the vegetables, and loaded with anti-nutrients. This version of pasta carbonara is clean enough to have any night of the week. To up the vegetable count, use a veggie based pasta. OR, top with a fried egg to rich things up.   Ingredients 8 ounces penne pasta (red lentil pasta is my choice; however, brown rice, or whole grain are a good choice as well.) 1 tablespoon extra virgin olive oil 1 pound asparagus (or baby broccoli) 1 tablespoon garlic, chopped 1 pint cherry tomatoes 1 egg (pasture-raised) 1/2 cup grated Parmesan cheese, plus 1/4 cup for plating 2 tablespoons butter (grass-fed) Fresh basil (optional) Directions Mix 1 large egg, ½ cup grated Parmesan cheese, salt, and pepper in small bowl. Set aside. Cook  penne pasta (vegetable based pasta is preferred.  Try red lentil pasta by Tolerant.) While pasta is cooking, add 1 tablespoon of olive oil and 1 pound of asparagus …

Pumpkin Pecan Muffins

Pumpkin is an amazing ingredient not only for fancy lattes but also baked goods. Traditional baked goods are a sugar bomb. These muffins are clean, light, and low sugar. They pair PERFECTLY with a steaming cup of coffee (or Bulletproof coffee) for breakfast or served even as a pre-workout snack. Did i mention they are gluten free too! Ingredients 1/2 cup coconut flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/8 teaspoon salt 4 eggs, pastured raised 2/3 cup pumpkin puree 2 teaspoon vanilla extract 1/2 cup coconut oil, melted 1/2 cup butter, melted 6 tablespoons maple syrup 1/2 cup chopped pecans Directions Preheat the oven to 400 degrees. Grease either 12 large muffin pan or 24 mini muffin pan with butter. Whisk dry ingredients (coconut flour, baking powder, baking soda, cinnamon, allspice, nutmeg, salt) together in large bowl. In second bowl, whisk wet ingredients (eggs, pumpkin puree, vanilla, coconut oil, butter, and maple syrup). Pour wet ingredients into dry and stir to combine. Divide batter …