Blog – Full Width

  1. Home
  2. Blog – Full Width

Pumpkin Chocolate Chip Brownies

by October 26, 2020

1 1/2 very ripe bananas
2/3 cup nut butter of choice (I used almond)
1/8 – 1/4 cup pure maple syrup (depending on desired sweetness)
1/2 cup organic canned pumpkin
1 tsp vanilla
1 T coconut flour
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup dark chocolate chips

Preheat oven to 350.
Combine all dry ingredients in a small bowl.
Combine all wet ingredients (I used my Kitchen Aid mixer).
Add dry ingredients to the wet ones. Mix thoroughly.
Stir in chocolate chips.

Bake for about 25 minutes.


Fall Potato Broccoli Soup

by October 25, 2020

2 Yukon gold potatoes
1/2 large onion, diced
2-3 cups cauliflower florets
3 cups low sodium chicken OR veggie broth
2 stalks celery
2 cups broccoli florets
1/4 cup sour cream
1 tbsp minced garlic
1 cup unsweetened almond milk
1/4 cup organic cream cheese
1 cup frozen organic peas
1/4 cup parmesan cheese
Salk, pepper, Italian seasoning

Place potatoes, broth, cauliflower, celery, and seasonings in the InstantPot on pressure cook.
When done, let it gradually release pressure.
Use an immersion blender or hand mixer to blend.
Add all other ingredients and slow cook for 1-2 hours.

TIP: Add desired toppings as desired – avocado, diced bacon, shredded cheese, diced jalapeño, hot sauce, cilantro, roasted pumpkin seeds…

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

INSTRUCTIONS

  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.

ENJOY!!!

Cinnamon Bread

by September 9, 2020

Combine:
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***

Subscribe to our newsletter

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin porttitor nisl nec ex consectetur, quis ornare sem molestie. Sed suscipit sollicitudin nulla tempor congue. Integer sed elementum odio.

Error: Contact form not found.