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Tuscan Fall Soup

by October 4, 2020

32 oz low sodium organic chicken broth
1 bag of small yellow potatoes, cut into bite-sized pieces
1-2 T bacon fat or ghee
1 T minced garlic
1 package Bilinski’s organic mushroom chicken sausage, cut into bite-sized pieces
1 can organic crushed tomatoes with basil
1 cup full-fat coconut milk
6-8 cups of fresh organic kale
Salt, pepper, Italian seasoning
Parmesan cheese

Place potatoes and chicken broth in the Instant Pot and cook on manual pressure for 6 minutes.
At the same time, heat ghee, garlic, and sausage in a cast-iron skillet until brown.
Add sausage mixture, tomatoes, coconut milk, seasonings, and kale to the Instant Pot.
Heat on medium heat for an hour.

Serve sprinkled with parmesan cheese.

Cucumber Salad

by September 22, 2020

2 English cucumbers, cut into bite-sized pieces
1 cup organic cherry tomatoes, cut in 1/2
1/4 – 1/2 cup feta
Juice of 1 lemon
2 tbsp capers
3 scallions, diced (or thinly sliced red onion)
1 tbsp fresh or dried dill
Salt & pepper to taste
1-2 tbsp olive oil (I use lime-infused EVOO)

Combine all ingredients in a mixing bowl. Stir well and place in fridge for at least an hour before serving to let flavors come together.

Gluten-Free Chocolate Chip Cookies

by September 12, 2020
  • 1/2 cup organic creamy almond butter
  • 1/3 cup coconut oil, melted
  •  4 tablespoons pure maple syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cup almond meal (or Bob’s Red Mill GF Baking Flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink salt
  • 1 1/2 cups dark chocolate chips
  • Sprinkle of Maldon sea salt flakes


  1. In a large bowl combine the almond butter, coconut oil, maple syrup, egg, and vanilla. Whisk until combined completely.
  2. Add the almond meal, baking soda, and pink salt and stir until just combined. Fold in the chocolate chips.
  3. Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
  4. When you’re ready to make the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out rounds, two inches apart.
  5. Bake for 10 to 12 minutes – taking them out when the edges are golden brown and the centers have puffed up.
  6. Sprinkle with sea salt flakes.


Cinnamon Bread

by September 9, 2020

3 ripe bananas
1/4 cup coconut oil
1 tsp vanilla extract
1/3 cup almond milk
2 organic eggs

In a separate bowl, combine:
1 cup almond flour
1 cup oat flour
1 T coconut flour
2 T coconut sugar
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 – 1/2 tsp pink salt
1/3 cup raisins

Preheat oven to 350. Combine wet and dry ingredients and bake for 35-40 minutes in a greased loaf pan.
** I use coconut oil to coat the pan**
***Also, my family is not a huge fan of raisins – if you are the same way, you can sub craisins or dark chocolate chips***

Curried Veggie Bowl

by July 22, 2020

2 tbsp coconut oil
2 cloves of garlic, minced
1 large eggplant, chopped into bite-sized pieces
1 large zucchini, chopped into bite-sized pieces
1 medium sweet onion, chopped into bite-sized pieces
1 can diced fire-roasted tomatoes
1 can coconut milk
1-2 tsp each: cumin, paprika, curry powder, garlic powder, sea salt, pepper
2 tbsp coconut flour
Juice of 1/2 lime
1 can chickpeas – roasted
1/4 cup chopped fresh parsley

In a large skillet, heat coconut oil, onions, and garlic for about 5 minutes – stirring occasionally.
Add eggplant, zucchini, and seasonings – saute for about 10-12 minutes, stirring occasionally.
Add tomatoes, lime juice, and 1/3 of the coconut milk. Stir to combine completely and let simmer for 5-7 minutes.
Add another 1/3 of the coconut milk and coconut flour. Simmer for an additional 5 minutes.

Serve in a bowl topped with chickpeas, parsley, and diced avocado.

Roasted Chick Peas

by July 22, 2020

1 can organic chickpeas
1-2 tbsp coconut oil
Sea salt, pepper, cumin, smoked paprika, garlic powder – to desired taste

Preheat oven to 400.
Rinse, drain, and spread chickpeas out in a single layer onto a baking sheet.
Sprinkle with desired seasonings.
Bake for 16-18 minutes.
Remove from the oven, toss with coconut oil to cover completely, and return to the oven for an additional 5-7 minutes.

These are delicious alone, on top of salads or veggie bowls.

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