Perfect Pre and Post Workout Meal! Feel satiated by Chia seeds and reap the benefits of anti-inflammatory Turmeric. This is a coconut milk base that keeps it super creamy and delicious
I had to urge to bake almond cookies for my friends so I decided to try a new recipe! Instead of using regular sweetner such as maple syrup I wanted to sweeten these with date paste! It turned out amazing, not to sweet and still nice and crunchy on the outside and cheewy on the inside YUMMY!
INGREDIENTS:
2 Cups Almond Flour ( Grinded Up Raw Almonds)
1 Cup Coconut Water
1/2 Cup Pitted Meedjol Dates (Soaked)
1 Tsp Cinnamon Powder
1 Tsp Vanilla Extract
1 Tbsp of Chia Seeds
Pinch of Sea Salt
INSTRUCTIONS:
Blend coconut water with pitted dates to create date paste, add in almond flour, chia seeds, seasoning, and create a nice dough. Preheat oven at 400 and bake for 15 mins! I topped mine with almond & coconut, feel free to use what you have! SHARE THIS RECIPE IF YOU ENJOYED! #NOMNOM I Recommend making more because these will run out quick ;)
I like to start my mornings with warm lemon water, this helps to flush out the body of toxins and alkalize our body after a night of detoxification. Not only is it super high in vitamin c, it can also help build up our immune system. A tip I also do during the colder seasons is to add some cayenne pepper to help break down mucus in the body. Also if you are worried about your teeth being sensitive you may also drink your lemon water with a straw to protect your teeth. I recommend half a lemon to two cups of water. Have you tried this?
I LOVE me a good HEARTY Taco! Especially when its filled with the GOOD stuff! This is a unique combination of BBQ FLAVORS and fried Artichokes! :) YUMMY just typing this out! eheheh
BBQ Black Bean Artichoke
2 14-ounce cans of artichoke hearts (half canned or fresh steamed and drained)
1/2 cup of black beans
1 tablespoon herb de provence
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1/2 cup your favorite BBQ sauce
6 small gluten free tortillas
Make BBQ Slaw according to the recipe and set aside in the fridge. Next, your pan/grill to high . Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce & cooked black beans. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)
BBQ Mango Salsa Slaw
- 2 cups shredded purple cabbage (1/2 of a small cabbage)
- 1 tablespoon tahini (sesame paste)
- 1/2 cup Shredded Carrots
- 1/2 cup Mango Salsa
- 1/4 cup Olive Oil
- 1/2 Avocado diced
- 2 Tablespoon of Liquid Aminos
- Sea salt to taste
- Cilantro ( Optional)
- Top with Hemp Seeds
Toss cabbage, tahini, carrots, mango salsa and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)
Coconut Basil Sour Cream
1/2 cup of coconut yogurt (unsweetend)
1 whole lime juice
pinch of sea salt
handful of basil
drizzle maple syrup
BLEND & ENJOY!
Perfect Simple Japanese Tofu Salad for a Light Snack or Meal! Cooling for the body, and easy to digest, your body will thank you for eating this meal! :)
INGREDIENTS:
3/4 Cup Cucumbers
3/4 Cup Shredded Carrots
1 Cup Organic Tofu Non Gmo
Handful of Nori Shredded
Pinch of Cayenne
Handful of Bonito Flakes
3/4 Cup Wild Asian Mushrooms
2 Tablespoon of Gluten Free Tamari
1 Teaspoon of Roasted Sesame Oil
Sprinkle of Sesame Seeds
INSTRUCTIONS:
Assemble, Top with favorite topping, and ENJOY!
MATCHA CASHEW MILK
I love love LOVE Matcha! it helps me with mental clarity, energy, and focus! I'll show you how to make MATCHA cashew milk with only 5 ingredients
INGREDIENTS:
1-2 Tablespoon of Matcha Powder
2 Cups of Spring Water
Pinch of Cinnamon Powder
2 Bananas
1/2 Cup of Raw Cashews
OPTIONAL: 1 Tsp of Stevia, Coconut Nectar or Maple Syrup
INSTRUCTIONS:
Blend & ENJOY!
WHAT EXACTLY IS MATCHA?
2016 I discovered so many new brands and products that I truly LOVE! I wanted to share them with you, let me know if you share any of the same ones! These are products that have integrity, and I use on a daily basis! Get 10% OFF All Products Using This Special Link
I am here visiting Asia. Here are some fun finds I found at Taiwan's Night Market Food Scene! :)
Penis Pastry Puffs with Cream Filling OMG! :P
Soup dumplings are always YUMMY!
These are Seafood Pancakes, Super Delicious
Beef Stew Noodles!
THESE are perfect appetizers to prep your meal with your guests! Let me know how you like them!
INGREDIENTS
- ½ red pepper, julienned
- 1 large carrot, julienned
- ⅓ -1/2 long English cucumber, julienned
- 3 green onions, thinly sliced on a diagonal
- small handful of baby spinach, gently bunched up and sliced thinly
- ½-tofu
- sesame seeds
- 5-10 rice wrappers (I used 22 cm papers)
Almond Butter Sauce:
- 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
- 3 tbsp almond butter
- 1 tbsp sriracha
- 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
- 1 tbsp sesame oil
- 1 tbsp brown sugar (or maple syrup)
- 1 tbsp sesame seeds
- 2-3 tbsp water to thin
INSTRUCTIONS
- Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
- Gently shake the excess water from the rice paper, lay it straight out onto your work space.
- Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
- Sprinkle some sesame seeds in the center of the wrap.
- Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
- Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
COCONUT MACAROON:
- 6 tsp chia seeds ( soaked in ¾ cup water)
- ½ tsp coconut extract
- ¾ cup maple syrup
- 1/16 tsp salt
- 4 Tbsp almond flour
- 8 oz bag unsweetened shredded coconut
CHOCOLATE SAUCE:
- Use dairy + gluten free chocolate chips!
- Or make chocolate using cacao butter + maple syrup!
Instructions
- Mix dried ingredients with chia gel along with maple syrup if the consistency is a bit dry feel free to add some coconut oil.
- Mold into macaroon shapes onto oiled pan!
- Pre-heat oven at 350 and bake for 10-15 min until golden brown
- Cool macaroons, then melted your choice of chocolate and dip macrons, and lay on stick free sheet.
- Pop into fridge for 5-10 min until chocolate hardens, and enjoy!!! :)
It's that time of the year when the weather is getting a bit cooler, and our bodies are craving a mean hearty dish. This coconut curry I promise will hit the spot! And its super easy and delicious, filled with veggies and super anti-inflammatory ingredients. Will help you feel strong, and fight the winter flu. ENJOY
INGREDIENTS:
1 small onion, diced
4 cloves garlic, minced
1/2 cup broccoli florets (or green bell pepper), diced
1/2 cup diced bell peppers
1/2 cup butternut squash
1/4 cup diced mushrooms
1/3 cup frozen vegetables
1/2 lemon juice
pinch cayenne or 1 dried red chili, diced (optional for heat)
1 cup of veggie pea protein (optional)
1 cup veggie stock
1/2 cup of tomato sauce
Sea salt and black pepper
INSTRUCTIONS:
If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.In a heated large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the pea protein and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
Serve over coconut quinoa ENJOY!
This is one of my all time favorite desserts! Not only is it so tasty, its filling, and hits the spot! Must Try!
Pumpkin Spice Chia Pudding
- 1 cup Vanilla Almond Milk (Sweetened)
- 1/2 cup of whole fat Coconut Milk
- ⅓ cup White Chia Seeds
- 1 tbsp of Neocell Collagen Powder
- 1 tbsp Coconut Nectar or Maple Syrup
- ½ tsp Pumpkin Spice
- 1/4 cup of Pumpkin Puree
- 1-2 Pitted Meedjol Dates
- Top with Pomegrante Seeds & Shredded Coconut
This is a YUMMY recipe you can share with family during the holidays! Sweet potatoes are filled with Vitamin A fantastic for skin health!
Pie Crust
INGREDIENTS:
1 cup almond meal
1 cup shredded coconut
1 cup pecans
1 cup pitted meedjol dates
1/2 cup + 1 tablespoon cacao powder
1 1/2 teaspoons vanilla bean powder
1 teaspoon water
1/8 teaspoon himalayan salt
Grind the almonds and coconut in a food processor into crumbs. Add the rest of ingredients and process until they're all ground down and the mixture forms a dough. Press into an pie pan. Set aside.
Sweet Potato Frosting
1 1/2 cups packed, diced sweet potato
1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
1/4 cup soak water
2 1/4 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.
Caramel Chocolate Drizzle
2 tablespoons maple syrup
1 tablespoons raw cashew butter
1 tablespoon + 1 teaspoon cacao powder
1/4 - 1/2 teaspoon cinnamon
1 tablespoon melted coconut oil
Whisk all ingredients together in a pipping bag. Drizzle over the chilled pie.
Who doesn't love gravy!!!!? And when its healthy and yUMMY you cannot say no to this, make this for your holiday dinner and everyone will go nuts!!! :) Make sure you make extra as this is very delightful.
INGREDIENTS:
2 1/4 cup low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces mushrooms, such as porcini, cremini or shiitake, trimmed and chopped
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/4 cup Merlot or other spicy red wine
2 tablespoons reduced-sodium tamari
2 tablespoons nutritional yeast
2 tablespoons arrowroot powder of cornstarch
1/4 teaspoon ground black pepper & Pinch of cayenne pepper
CRUST INGREDIENTS:
2 Cups Meedjol Dates (Pitted & Soaked Overnight)
1/2 Cup Walnuts
1/2 Cup Cashews
1/2 Tsp Coconut Oil
2 Tsp Coconut Flour or Quinoa Flour
Pinch of Vanilla Bean Powder
Pinch of Salt
FILLING INGREDIENTS:
Organic Fresh Pumpkin Puree
1 Cup Meedjol Dates
1 Tsp Coconut Oil
1/2 Cup Almond Milk
Pinch of Cinnamon Powder & Nutmeg Powder
1/2 Tsp Vanilla Bean Powder
1/2 Ripe Avocado
1 Tsp Coconut Nectar
DIRECTIONS:
Use food processor, and toss in crust ingredients until creates a ball of dough. Separately blend filling ingredients in food processor.
Form crust and pour pumpkin filling. Let it freeze overnight until solid. Top with coconut flakes or walnuts!
Serve & ENJOY! :)
This is my YUMMY Naan Spinach Flatbread you can serve your friends & family as a healthy snack anytime! Super Easy and YUMMY! You will love this recipe! I teach you how to make homemade spinach cashew cream sauce!
INGREDIENTS:
Spread
- 1 Cup of Water
- 1/2 Cup of Cashews
- 2 Tablespoon of Tandoori Spice Mix
- Handful of Spinach
- 2 Tsp of Tamari (Gluten Free Soy Sauce) or Coconut Aminos
Toppings
- Sprinkle of Hemp Seeds
- 3/4 Cup Chopped Cabbage
- 3/4 Cup of Fermented Veggies
- 2-3 Cherry Tomatos
- 1 Piece of Gluten Free Naan Bread
INSTRUCTIONS:
Make the spinach cashew cream sauce, chopp veggies, heat naan bread until golden both sides, top with cream, and put veggies ontop plus hemp seeds. Ready to eat! :)
CAULIFLOWER FETTICUINNE
2 cups cauliflower florets (1 small/medium cauliflower)
1/2 tablespoon extra virgin olive oil
1 tablespoon minced garlic (from 2 med/lg cloves)
1/2 cup unsweetened and unflavored almond milk
1/4 cup nutritional yeast
3/4 Cup of Seasonal mushrooms
1/2 Cup of Cashews
1 red onion
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1 bag of coconut bacon
1/4-1/2 teaspoon garlic powder
3/4 teaspoon fine grain sea salt, or to taste
1/4-1/2 teaspoon pepper, to taste
Kelp Noodles
Fresh parsley, for garnish
INSTRUCTIONS:
Drain Kelp Noodles (Cook 2-4min) ,Blend Sauce & Garnish & Enjoy!
Makes about 24 wontons
INGREDIENTS:
24 wonton wrappers
1/2 of a 15 oz can pumpkin puree
3/4″ piece of fresh ginger, minced
1 green onion stalk, finely chopped
1 teaspoon soy sauce
Drizzle Chili Oil Optional
Salt and pepper to taste
Sriracha hot chili sauce to taste
Olive oil
1/2 of garlic hummus
INSTRUCTIONS:
Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil (a darker pan helps to brown the wontons).
In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Season to taste with the salt and pepper and Sriracha sauce (start with a teaspoon of the Sriracha and keep adding until desired spiciness. I’ve gone up to a tablespoon). Mix well.
Place about a 1/4 teaspoon dab of hummus in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling. Do not overfill, the wonton will puff up a bit in baking. Wet the edges on two sides and fold to form a triangle. Press firmly down to seal the edges.
Place the folded wontons on the prepared baking sheet and lightly brush with oil. Bake for 8-10 minutes on each side until brown and crispy.
Coconut Sour Cream
Makes a little over 1/3 cup
1/2 of a lemon juice
1/4 cup coconut or almond yogurt plain
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh cilantro, minced
Salt and pepper to taste
INGREDIENTS:
8 Medjool dates, pitted (Natural Delights used)
1/2 cup vegan chocolate chips
1 tsp virgin coconut oil
1/4 -1/3 cup nut butter, softened to room temperature
coarse sea salt
superfood toppings: try coconut, goji berries, chia seeds, cacao nibs, spices or orange zest
INSTRUCTIONS:
Pit dates.
Fill dates with nut butter, press closed with fingers. Place dates in the freezer to chill for 5-10 minutes - this will help them be coated in the chocolate more easily.
Warm chocolate chips and coconut oil in the microwave until soft, stir briskly until silky smooth. Make sure chocolate cools a bit before dipping.
Dip stuff chilled dates in the melted chocolate. Coat well. Lift date out of chocolate with fork and place on a parchent paper lined plate or small baking sheet.
Top date with sea salt and optional superfoods. Repeat until all dates are coated.
Place finished dates, on parchment paper, in the freezer until firm enough to handle and eat. Usually about 5-15 minutes. Store leftover in the fridge -- let the stored dates warm a bit before serving for a softer texture.
Store bought Almond Milk can contain lots of preservatives such as carrageenan, heres how to make your own almond milk at home! Super easy & delicious.
INGREDIENTS:
1 Cup of Raw Almonds
2 Cups of Water
2 Pitted Meedjol Dates
1 Tsp of Vanilla Almond Milk
Dash of Pumpkin Spice (optional)
