Paleo Apple or Banana Baked Pancakes

Ingredients:   

6 pastured and/or organic eggs
1½ cups milk of choice, such as almond or coconut
1 tsp. apple cider vinegar
1/2 cup coconut flour
1 Tsp vanilla
1 Tsp cinnamon
1/2 Tsp sea salt
1/4 Tsp. baking soda
1 Tbsp 100% Pure maple syrup
2 apples (or pears or bananas), peeled, cored, and sliced
4 Tbsp oil of your choice, such as coconut oil
*optional: sprinkle of walnut pieces to sprinkle on top
*optional: 1/4 teaspoon ginger powder to dust the apples/pears before pouring batter over

Method:

 Preheat oven to 425 degrees (F)

In a blender combine eggs, coconut milk, vinegar, coconut flour, vanilla, cinnamon, sea salt, and maple syrup. Blend until smooth.

Place oil in 9x13 inch baking dish and place in preheated oven for 3 minutes.

Remove from oven and add fruit to dish and place back in oven, and leave in there for 3-4 minutes.

Remove from oven, remix your batter to make sure it hasn't settled, then pour batter over fruit in the baking dish and place back in oven. Bake for 20-30 minutes or until done.

Allow to cool a few minutes.

Serve it with a drizzle of maple syrup and some sprinkling of cinnamon, or top with a fried egg!

Blueberry Chickpea Muffins

Ingredients:

2 cups chickpea flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup applesauce
1 tsp. vanilla extract
6 tbs. melted coconut oil
1 cup blueberries (fresh or frozen)

Method:

Preheat oven to 375F and lightly grease or line a muffin tin with liners.

In a mixing bowl, combine all dry ingredients and whisk together.

In a large bowl, combine egg, maple syrup, vanilla extract, apple sauce, and oil.

Pour dry ingredients into wet and stir until well combined.

Fold in the blueberries and optional walnuts.

Pour about 1/4 cup batter into each muffin cup and bake for 15-20 minutes, until tops are set and lightly browned.

Allow to cool on a wire rack before enjoying.

Raw Vegan Cashew Cheesecake

Vegan Cheesecake 1.JPG

 

Ingredients:

Crust:

1 1/2 cups macadamia nuts (or combo macadamia and walnuts)
1/2 cup pitted dates
1/4 cup shredded, unsweetened coconut
1 pinch salt

Filling:

3 cups raw cashews, soaked for at least 5 hours (or overnight)
1/2 cup freshly squeezed lemon juice
1/2 cup maple syrup (or honey)
1/2 cup melted coconut oil
1 tbs. pure vanilla extract (get the non-alcoholic version if possible)
*a few tbs. filtered water or orange juice
*optional: a few drops doTERRA Wild Orange essential oil

*Optional topping:
1/2 cup fresh/frozen berries of choice
1 tbs. maple syrup
Juice of 1/2 orange
Zest of 1/2 orange

 

Method:

Crust:

Place the shredded coconut in the bottom of a pie pan and spread evenly (this will help the pie not to stick).

Place the rest of the crust ingredients in a food processor and process until crumbly and well-combined (but still airy).

Press the crust ingredients into the pie pan and form an even crust. Put this in the fridge/freezer until ready to fill.

Filling:

Place all of your filling ingredients into your food processor and process until creamy. Add the water or orange juice, but don't add too much! Just enough to get it a soft "yogurty" texture.

Pour mixture on top of your crust and spread evenly.
*NOTE: You can pour 2/3 of the mixture, then add 1/2 cup of thawed berries (then blend), then pour on top of your base cheesecake layer for even cooler presentation.

*Optional topping:

Wash the bowl of your food processor.

Place all topping ingredients into food processor and pulse until well-combined (but not soupy). Sprinkle evenly on top of the cheesecake base.

Freeze your cheesecake for at least a few hours, then thaw in the fridge until ready to eat. Enjoy!

Cell Reboot Green Juice

Ingredients:

1 cucumber, skinned
1 head red-leaf lettuce
4 stalks celery, de-stringed
1/2 lemon, de-rinded
1" hunk of ginger, skinned

Splash coconut water
Dash of spirulina

Method:

Juice the first five ingredients.

Place them in a jar or glass. Then add the coconut water and spirulina. Mix thoroughly and enjoy!

*If you don't have a juicer, then mix the first five ingredients in a blender with one cup filtered water. Then strain into a glass add the coconut water and spirulina and enjoy!

 

Watermelon Feta Arugula Salad with Balsamic Drizzle

Ingredients:

2-3 cups fresh baby arugula
2 cups fresh watermelon squares
1 1/2 cups squares of feta cheese
Balsamic vinegar for drizzling
Sea salt and pepper to taste

Method:

Arrange the arugula on a plate or serving platter.

Place the watermelon and feta chunks throughout your bed of arugula.

Drizzle with balsamic vinegar and salt and pepper to taste.

Serve and enjoy!

Mellow Green Juice

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Even Little B likes this one. He chugged one and a half shot glasses of full of this power-packed, anti-inflammatory elixir. Yum!

Mellow Green Juice

1 cucumber, skinned
5 romaine lettuce leaves
Handful of fresh spinach
1 peeled grapefruit
1 peeled orange
1-2 inches (thinner piece) fresh turmeric root

Method:

Juice all ingredients, pour the juice into your favorite glass and enjoy!

Or, if you don't have a juicer, place all ingredients into a high-speed blender, add a cup of purified water. Blend to smithereens, strain, and enjoy! Not the same effect, but at least you're getting some really great nutrients!

Also, you could just add some protein powder and a splash of coconut water and make this a smoothie! Yum.

Creamy Cauliflower Dip

This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

This dip makes a great appetizer or sharable party dish. Packed with fiber and low in carbsmakes it ideal for snacking without packing on the pounds. Enjoy!

Ingredients:

1 head cauliflower, chopped into florets
1-2 cloves garlic
1 tbs. tahini
2 tbs. olive oil
2 tbs. lemon juice
1/2 tsp. ground cumin
*optional: 1 drop doTERRA lemon essential oil
sea salt and ground pepper to taste

*Other great add-ins: chopped fresh thyme, chopped fresh rosemary, a pinch of lemon zest, or all of the above!

Method:

Steam the cauliflower and garlic until soft (about 10 minutes)

Place all ingredients into a blender or food processor and blend until smooth and creamy

Put the mixture in a bowl and allow to cool

Sprinkle with smoked paprika and a drizzle of olive oil

Serve with crackers, chips, or veggies (like cucumber, celery, peppers, zucchini, carrots, whateva!)

Quickie Pickles

Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Want pickles instantly sans the mess and time required for canning? Then toss these ingredients in a jar, shake, and voilá! Quickie pickles!

Ingredients:

1 medium cucumber, peeled and sliced into rounds
*optional other veggie ideas: 1/4 purple onion, sliced carrots, cauliflower florets, peppers
Juice of one medium lime
1 tbs. apple cider vinegar
1 tsp. sea salt
1/2-1 tsp. chile powder
1/4 tsp. ground fenugreek seed
1/4 tsp. onion powder (or just use a couple slices of fresh onion/garlic)
1/4 tsp. ground turmeric
3 drops organic stevia or 1/4 tsp. coconut sugar

Method:

Place all ingredients in a large mason jar and shake shake shake until well-combined.

Enjoy immediately, or will last in the fridge for up to a week.

 


 

Fried Cauli-Rice

This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum! This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

This dish is such a versatile way to use leftover meat! Great with chicken, pork, or beef...Tasty as a vegetarian option too! Just throw a few sautéed mushrooms in there for some added texture. Yum!

This dish is an excellent way to pack lots of veggies in your diet and makes excellent leftovers.

Ingredients:

1 medium head cauliflower, "riced" in a food processor or finely chopped by hand
1 medium yellow onion, finely chopped
2-3 cups other veggies of your choice, finely chopped (I recommend bell peppers, mushrooms, zucchini, carrots, whateva you've got on-hand...)
4 tbs. coconut aminos
1 tbs. liquid aminos
1 tbs. ghee
2 tbs. sesame oil
1-2 tbs. hot sauce of choice
2 scrambled eggs
*optinal: 1 cup chopped leftover cooked meat (chicken, pork, beef...or you could just add another scrambled egg for extra protein!)

Method:

Place large wok or frying pan over medium heat. Allow pan to warm and add ghee. Add the chopped onion and mushroom and sautée until lightly browned.

Add the cauliflower and toss to combine with the onion mixture.

A few minutes later, scoot the cauli-mush-onion mixture to the outer edges of the pan, add some sesame oil to the center of the pan and add the remaining veggies.

Sauté the new veggies for a few minutes, then stir to combine with the cauli-mush-onion mixture. Then add the remaining ingredients and stir with a spatula until the eggs and and sauces are well-combined and the eggs are cooked through (about 3 minutes or so...)

Serve in a bowl with your favorite sauces and garnish such a sprinkle of green onion and sesame seeds, or sliced avocado and a handful of roasted cashews. Enjoy!

Heart Chakra Smoothie

The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

The colors for the heart chakra are green and pink, both featured in this delicious smoothie. Greens and cruciferous veggies support the heart on the physical level, while the colors green and pink vibrate at the same frequency as the heart chakra giving it added strength and vibrancy. Enjoy!

Ingredients:

1 cup frozen spinach
1/2 cup peeled cucumber chunks
1 cup strawberries, stemmed and chopped
Plus one strawberry chopped in half to garnish
3 tbs. hemp hearts, plus a few more for garnish
1 teaspoon Spirulina
1 cup nut/seed milk of choice (preferably homemade...I like Brazil nut milk in this recipe)
1/2 cup coconut water
*optional: 1/2 cup Rose tea or one more 1/2 cup coconut water
*if you want it sweeter add one pre-soaked date...I'm just trying to cut down on sugar

Method:

Place all ingredients, except for garnish berry and hemp hearts, into a blender and blend on high speed until smooth (about 1 minute).

Then pour into your favorite glass and garnish with remaining ingredients.

Sip and enjoy!

 

3-ingredient Paleo Naan Bread

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

I made this to go along with some seriously yummy chicken curry for a party we had recently. They were a big hit! Thank you, MyHeartBeets.com for the inspiration!

Ingredients:

1/2 cup almond flour
1/2 cup coconut flour
1 cup full-fat coconut milk (make sure it's soft or well-blended before mixing)
*Optional: 1 pinch salt and/or ghee for frying

Method:

Place all the ingredients in a blender and blend until smooth.

*NOTE: if they battler is too think you can add a little water to reach desired consistency.

Heat a medium sized non-stick skillet to medium heat.

Depending on how large your want your naans, use a 1/4 cup measuring cup to pour little naans, or 1 cup for larger. You can pour half the batter in the pan for a really large naan, but it'll take a while to cook, and/or be pretty tricky to flip (unless you're a pro!). So be patient. :)

Flip when side one looks fluffy and firm, and allow the other side to cook for a couple minutes.

You can enjoy these with any Indian dish, make them as makeshift pancakes, or even use them as a base for flatbreads.

WARNING: These are addictive!

Fluffy Paleo Pancakes

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

My little guy (and husband...ok, and me too...) have been on a pancake jag lately. This recipe yields a great tasting, beautifully textured pancake. The recipe can be halfed if you only want a couple pancakes, but why bother! Just freeze the excess pancakes if you have too many. Enjoy!

Ingredients:

1 cup almond flour
1 cup tapioca flour
4 pastured eggs
1/2 cup unsweetened applesauce, or 1 mushed banana
1 tsp. organic vanilla extract
1 tsp. baking powder
teeny pinch salt
*Optional add-ins: paleo chocolate chips, berries, banana slices, yum!

Method:

Place all ingredients in a blender or food processor and blend until smooth.

*If you're mixing by hand, mix wet ingredients in a bowl, mix the dry ingredients in another bowl, then mix them together.

Heat a non-stick plan over medium heat and add a little grassfed ghee or coconut oil to the bottom of the pan.

Use 1/4 cup measuring cup to pour the batter into the pan.

Once side one is a little bubbly and firm, flip them over and allow to cook for a couple more minutes.

*Note: if using add-ins, wait until side one is cooked, add them, the flip to allow side two to cook.

Transfer to a plate and enjoy with fruit, yogurt, nut or seed butter, or any other toppings your heart desires!

Cumin Coriander Fennel Detox Tea

Sipping this tea throughout the day is a great way to detox your lymphatic system while burning off excess water weight. It's mighty tasty too!

Sipping this tea throughout the day is a great way to detox your lymphatic system while burning off excess water weight. It's mighty tasty too!

Ingredients:

1/4 tsp. coriander seed
1/4 tsp. cumin seed
1/4 tsp. fennel seed
1 1/2 cups filtered and boiled water

Method:

Place all the seeds in a tea ball (or put them straight in your tea cup) and put into a mug. Pour the hot water over the tea and allow to steep for at least 5 minutes. Allow the tea to cool to a comfortable temperature and enjoy!

*If not using a tea ball, strain out the seeds before drinking your tea.

Ginger Peach Smoothie Redux

Sweet, creamy, and a hint of tang! This is a delicious way to start a summer day.
Sweet, creamy, and a hint of tang! This is a delicious way to start a summer day.

Ingredients:

1 cup frozen spinach
1 large, or 2 medium (ripe!) peaches
1 heaping tablespoon cashew butter
1 teaspoon vanilla extract
1 inch-long hunk of fresh ginger, peeled
1 pinch ground turmeric
1 drop doTERRA ginger essential oil
1 teaspoon lime juice
2 cups pure water

Method:

Place all ingredients in blender and blend to smithereens.

Pour into your favorite mason jar and enjoy!

*If you want to make your smoothie a little juicier, leave out 1/4-1 of one of your peaches before blending, chop it up and add it to the smoothie once your other ingredients have been smoothified. Just a tasty little variation!