I jumped on the bone broth craze just like I jumped on the Kombucha craze. I have been using food as medicine for about four years to heal my leaky gut during a flare up and to prevent one even … Continue reading
I know I know, the title is a little spastic. But these really hit the nail on the fall themed dessert head. They are crispy on the outside and gooey on the inside. The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:
- 1 cup of almond meal
- 1 tbsp of coconut flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 tbsp cinnamon
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 tbsp of coconut oil
- 1/4 cup pumpkin purée
- 3 tbsp of honey
- Optional: 1/2 cup chocolate chips
Set your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl, then add the wet ingredients. Mix in the chocolate chips last. I did half the batch with chips and the other half without chips.
Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.
I bet the would be good with white chocolate chips as well…next time!
1 Banana (the riper the better)
¾ cup peanut or almond butter
¼ cup flax ground
¼ tsp baking soda
¼ cup cacoa powder (cocoa will work)
Splash of almond milk
Drizzle of agave
Combine in blender
Bake on 400 for 15+ minutes. Keep an eye on them because it may very depending on your oven and cookware
These are rich yet light and totally satisfying. Enjoy with organic local coffee 🙂
Peach Crisp (GF)(V)
Peach seasons is the BEST! It is hard to resist grabbing a dozen at the farmers market. The problem is, they all like to ripen at the same time. I love making a peach crisp because it is such a light dessert that I sometimes find myself having it for breakfast! This recipe is so hard to mess up so feel free to make changes to ingredients based on what you have laying around. I adapted this recipe from the Chalkboard Mag’s Peach Black Berry Crisp.
For the Peach Filling:
8-10 Medium/Large peaches
½ Cup Almond or Coconut Milk
½ Cup Organic Brown Sugar (you can also use honey, maple syrup or turbinado sugar)
¼ Cup Almond Flour/Meal
1 tsp Cinnamon
½ tsp sea salt
For the Crisp Topping:
1 Cup Rolled Oats (Trader Joes GF)
¼ Cup Almonds roughly chopped
½ Cup Almond Flour/Meal
¼ Cup Brown Sugar
1 tsp Cinnamon
½ tsp sea salt
½ Cup Coconut Oil
Set your oven to 375 degrees F
Slice all your peaches and set aside in a large bowl.
In a blender combine all the remaining filling ingredients until smooth. Poor the liquid mixture over the peaches and set aside in your refrigerator.
Combine the second list of ingredients in a bowl adding the coconut oil last. Make sure the coconut oil is worked through as evenly as possible. I used my hands to accomplish this.
Grease your tart pan or casserole dish with coconut oil. Slide in your peach filling then top evenly with your crisp topping. Bake for 30-35 minutes depending on the size of your casserole dish(s).
I used two medium sized casserole dishes (one 8×8 and an oval dish of a similar size). If you have a large casserole dish that works great too! I made one to enjoy at home and one for a get together tomorrow evening. It is up to you!
This is so delicious and a easy to make, you must try before fall arrives!
There is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.
So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.
What you will need
4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)
Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.
Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.
When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.
Today I present you with the most exciting thing I have made (in my opinion) in a long time: Summer Squash Pancakes. This recipe may look intimidating but it is a breeze and much more exciting than the baked sweet potato I usually have with dinner. I still love you baked sweet potato.
My little garden is cranking out zucchinis right now. I have been making zoodles a lot and wanted to try something different, so I went on Pinterest of course. After looking at several recipes for Zucchini Pancakes and inventorying what I had on hand I got to work. The results were beyond my expectations! I used one yellow squash and one zucchini but you could use either one or both, the consistency is very similar.
Here is what you will need:
2 medium/large zucchinis or yellow squash
1/3 cup of almond flour
2 tsp sea salt
1 tsp black pepper
¼ tsp cayenne
1 ½ tbsp coconut oil
Grate your squash with a cheese grater or with a spiralizer. If you use the spiralizer make sure you chop up you zoodles into smaller pieces. Sprinkle the grated squash with salt and set aside for 10 minutes.
Meanwhile, in a bowl beat two eggs. Add the almond flour, black pepper and cayenne.
When the 10 minutes had passed begin squeezing liquid from the squash one hand full at a time and setting aside in the bowl with the liquid mixture. You can use cheese cloth, but if you don’t they will turn out just fine. Just get as much water out of the squash as you can. Fold the squash into the liquid as you go.
Now heat your skillet to low/medium heat and add 1 tbsp of coconut oil. Plop a ¼ cup of the mixture into your pan and flatten it out with the back of your measuring cup. I cooked three cakes at once. Cook on one side for 5 minutes and 3-5 minutes once you flip. You want the outside to be crispy and the inside to be cooked through. I repeated this last step one more time to make a total of six cakes. On the second round I added another ½ tbsp of coconut oil to give the pan some extra lube.
If you are vegan you can still make this recipe using a flax egg! I have not tried it but I have not yet been failed by the flax egg.
So I am sure you have seen them trending, smoothie bowls are hugely popular right now. This chilly dish has been a staple treat in my diet since my first trip to Rincon, Puerto Rico a few years ago. Prior to this trip I was sloshing my overly thick green smoothies into a bowl after yoga and topping with chia and raisins. My icy greens were yummy but they lacked direction and presentation. I still remember my first “Acai Bowl” while visiting my friend in San Diego. It was a mixture of acai, banana, oats and honey. In Rincon I experienced more topping ideas and here I am today adding everything but the kitchen sink to my bowl.
I like Smoothie bowls because they are more satiating then drinking the same fruit medley, plus the ability to add toppings adds the crunch and extra flavor I need to call it a meal. You can eat these at any point in the day as a small meal or snack. They are great after a hot outdoor workout, as breakfast or even as a light dinner. I like to have a bowl before I go teach evening yoga because it will keep me full through the night without weighing me down.
I love to eat, and when a meal looks appealing and has presentation I tend to be more satisfied. I usually use berry medleys rather than acai. Acai is pretty expensive to eat frequently and while it is popular for its antioxidant content, blueberries are chock full of antioxidants. Plus with how busy and active I am, I need the extra vitamin C from strawberries. My immune system is fragile with my early mornings and the physical strain of being up and active all day.
While I change up the ingredients I use for each bowl the base is typically a frozen banana, berries and coconut milk. When I need extra greens I will add raw kale or spinach. After a hard workout I will add protein powder and I almost always add toppings. My favorite toppings are fresh or dried fruit, coconut flakes, chia seeds, hemp hearts, granola, walnuts, sliced almonds and nut butter.
I know everyone likes a direct recipe so below is my basic smoothie bowl:
In a blender add half a frozen banana and 1 cup of frozen mixed berries (blueberries, blackberries, raspberries, strawberries) and half a cup coconut milk. You can use any kind of milk but I prefer coconut, almond or cashew. Pulse the three ingredients in blender or food processor and add additional liquid if necessary. Do not over blend. You want to have a thick consistency. Pour the mixture into a pretty bowl and top with chia, coconut flakes and fresh fruit.
Want extra protein? Add your favorite protein powder! Need extra greens? Add spinach or kale. Adjust the recipe to fit your dietary needs or tastebuds. When Im starving I slosh a big spoon of almond or cashew butter on top. I usually keep the green bowls pretty simple since Kale and nut butter clash…
Share your favorites!
It has been a while since my last post. I have been crazy busy trying to keep my clients and my own wellness in check. My plan was to use free hours during “spring break” to get some blogging done, but then i was knocked on my ass by the stomach flu. After not eating for 24 hours I decided to torture myself by scanning Instagram and Pinterest for recipe inspiration. I find it oddly satisfying just to look at food. Dessert is my guilty pleasure, and if you follow my blog you know I try and make it less guilty.
So what did I do my first day back from the flu? Worked my morning clients out, baked a batch of these bad boys then went straight outside to run and get some much needed vitamin D. If I didn’t plan on running as soon as these came out of the oven I probably would have gobbled down a few.
It takes about 10 minutes to prep the batter and load up the baking sheets and about 10 minutes to bake. So you are looking at 20 minutes for perfect cookies. You wont need any butter or flour. The recipe is so simple you will have in memorized after one batch.
1 cup almond butter
1 cup turbinado sugar
2 large eggs
1 cup semisweet chips
½ teaspoon course salt
Just preheat your oven to 350 degrees and combine all ingredients in a large bowl. Line your cookies on a baking sheet with parchment paper. I made my cookies on the smaller side, rolling them into little balls. Bake for about 10 minutes.
I found this recipe on Martha Stewart’s Instagram page. Martha used lightly packed light brown sugar but I wanted to make these as healthy as a I could with what I had. I think the next time through I will try them with some coconut sugar. Enjoy!
I made this hummus for the superbowl, but it was such a huge hit I have to share it! The dip is red because I used red heirloom spinach. If you look closely you can see the purple spinach in my photo.
I love hummus because it has so many uses. You can use it simply as a dip, to flavor a dry chicken breast, as a mix in for your tuna salad, as a condiment on a sandwich or pita or if you like it as much as I do you can eat it with a spoon…don’t tell.
If you have a food processor or a Vitamix this recipe is a breeze! It will take about 15 minutes total to put together, I then let it cool and set overnight in the fridge. You could definitely serve the hummus right away if you are in a pinch :0)
2 Tbsp olive oil
4 cloves garlic, peeled and roughly chopped
5oz fresh spinach (I used red spinach)
1 can (14oz) artichoke hearts, drained
2 cans (15oz) garbanzo beans, rinsed and peeled
2 Tbsp tahini
2 Tbsp lemon juice
1 tsp kosher salt
1 1/2 tsp cumin
Start by sauteing the olive oil, garlic and spinach. While that is cooling you can begin to process the garbanzo beans, adding in the rest of the ingredients one at time and pulsing until you have a smooth consistency. I added the spinach last.
Go ahead and give it a whirl!
Four ingredients and five minutes later you could have this gem of a dessert sitting in front of your drooling lips. Okay a little graphic, sorry.
This is a gluten and dairy free mug cake. If you want to ensure your cake is vegan make sure you used dairy free chocolate chips. Enjoy Life makes chips that can be found at almost any grocery store.
half of a banana
one heaping tablespoon of almond butter (or nut/seed butter of your choice)
one and one half tablespoons of gluten free all purpose flour (or almond flour works)
one heaping tablespoon of chocolate chips (Enjoy Life brand if you are gluten and dairy free)
Mash banana and almond butter together in mug or glass bowl. I use a mug because I am hip.
Pour in the almond flour and mix well.
Now put the concoction in the microwave for about 45 seconds, until the edges start to cook but the middle is still mushy. Drop in your chips and gently push them into the half cooked cake.
Cook for another 45 seconds. Stick a spoon in and make sure it is still moist but not runny. If it is still runny continue to cook for 10 seconds at a time.
Let it cool first. I say this but I always burn my tongue.
Happy “Blizzard” Everyone!