Macadamia Waffles

I made these waffles awhile back, but there was just no time to stop to take a photo.  I snarfed them up way too fast.  I knew that I had to bring them back for a special Valentine's breakfast, and they were once again a big hit.  The macadamia nuts add a high protein and scrumptious twist to this breakfast classic.  Yum!

INGREDIENTS:

- 6 eggs (preferably from pastured hens)

- 2 cups raw macadamia nuts

- 1 cup coconut milk (I use this kind)

- 6 tablespoons Grade-B maple syrup, or raw honey

- 6 tablespoons extra virgin coconut oil, melted

- 6 tablespoons + 2 teaspoons coconut flour

- 1 1/2 teaspoons baking soda

- 1 teaspoon pure vanilla extract

- 1/2 teaspoon sea salt

DIRECTIONS:

1. Preheat waffle iron to medium setting.

2. Add all the ingredients to a high-speed blender, (placing liquids on bottom for easier blending).

3. Blend for about 1 minute, or until completely smooth.

4.  Spoon the batter into a greased waffle iron, spreading evenly over the mold, and allow to cook.  (They cook up fast).

5. Serve warm with good quality butter and Grade-B maple syrup.

Enjoy!

Serves approximately 3-6 people (depending on how hardy your appetite is)

(Adapted recipe from here)

Blueberry Coconut Milk Smoothie

  

Researchers at the USDA Human Nutrition Center have ranked blueberries #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables.  Additionally, blueberries contain vitamins A and C, zinc, potassium, iron, calcium and magnesium, and are high in fiber and low in calories. 

Bananas provide your body with potassium, vitamins A, C and B6, fiber, flavonoids and antioxidants.  (You just want to eat them in moderation because they contain fructose, which is harmful to your health when consumed in excessive amounts).

Pair these two beautiful fruits with coconut milk, full of healthy fats and lauric acid (which is known for being antiviral, antibacterial and antifungal), and enjoy yourself a creamy, immune-boosting smoothie!

INGREDIENTS:

- 1 cup frozen organic blueberries

- 1 BPA-free can full-fat coconut milk (I use this kind)

- 2 ripe bananas

- 10 ice cubes

- optional: dash of Himalayan Pink Salt

DIRECTIONS:

1. Place all ingredients in a high-speed blender and blend until smooth and creamy.  (If you'd like it a bit thicker, start with half of the can of coconut milk, and add more to desired consistency.)

2.  Serve immediately, and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Carrot Soup

This delicious soup is perfectly sweet, gently spicy from the ginger, and rich from the coconut milk.  This will most definitely warm you up on a chilly day.

(Also, you might be tempted to peel your carrots before adding to the soup, but it's really not necessary.  You'll never know once the soup is pureed, and plus the skins are full of rich enzymes and healthy micro-nutrients).

INGREDIENTS:

- 2 tablespoons extra virgin coconut oil

- 1 small onion, peeled and roughly chopped

- 5 large carrots (about 1 pound), un-peeled and chopped in 1/2 inch rounds

- 1 green apple, roughly chopped

- 1/2 - 1 tablespoon fresh ginger, peeled and finely chopped

- 1/3 cup freshly squeezed orange juice (about half of 1 large orange)

- 1 BPA-free can full-fat coconut milk (I use this kind)

- 2 cups chicken broth (homemade or this kind)

- 1 1/2 teaspoons sea salt (more or less to taste)

DIRECTIONS:

1. Heat coconut oil in a large saucepan over medium heat, and saute onion, carrot and apple until the carrots are just fork tender (about 10 minutes).

2. Add ginger to saucepan and stir.

3. Add orange juice, coconut milk, broth and salt to saucepan, and turn up heat to a gentle boil.

4.  Once it reaches a boil, turn down heat to a simmer and cook until carrots are very tender.

5.  Carefully transfer soup into a high-speed blender, and blend until very smooth.

5.  Enjoy!

Approximately 4 servings

(Adapted recipe from here)

Easy Vegetable Curry

I'm a sucker for curries.  Just love 'em I do.  This one is extra amazing because it's packed full of vegetables and anti-inflammatory spices.  And the best part, it's a throw-it-all-in-one-pot meal that can be ready for your family in 20 minutes!  And if you're lucky like me, your toddler will say, "mmm, this is good," while gobbling it up.

INGREDIENTS:

- 2 tablespoons extra virgin coconut oil

- 4 to 5 cups fresh or frozen vegetables, cut or julienned into bite sized pieces (I use broccoli, carrots, zucchini, mushrooms and snow peas)

- 3 cloves garlic, minced

- 5 teaspoons fish sauce

- 5 kaffir lime leaves

- 3 teaspoons coconut aminos

- 1 ½ teaspoons fresh ginger, grated

- 1 ½ teaspoons cumin

- 1 teaspoon turmeric

- 3/4 teaspoon coriander

- 3 dashes of nutmeg
- 1/2 teaspoon mild curry powder

- 1 to 3 dashes of cayenne (3 makes it fairly spicy, so leave out or add less if you want it extra mild)

- 1 BPA-free can full-fat coconut milk

- optional: rice for serving curry over (I use this kind)
- optional: sea salt for sprinkling over top of servings

DIRECTIONS:

1. Heat the coconut oil in a large skillet over medium-high heat.  Add the vegetables, garlic, fish sauce, kaffir lime leaves, coconut aminos ginger and spices.  Saute for 5 minutes, stirring occasionally.

2. Add the coconut milk and simmer for 10-15 minutes, or until the vegetables are tender.

3. Remove kaffir leaves from curry and discard, then serve as is, or pour over steamed rice.

Enjoy!

Approximately 4 servings

(Adapted recipe from here)

Cherry Chocolate Pudding

I've been craving chocolate lately, and I'm pretty sure it's the pregnancy talking.  This decadent pudding gives me my chocolate fix, but in a healthy way of course.  The avocado provides the creamy texture and healthy fats, while the cherries add loads of antioxidants and a yummy tartness.  Now you can enjoy a rich chocolaty dessert, without any negative consequences.  Awesome!

(I do think you have to be the kind of person that enjoys cherry chocolates, or this might not be the right pudding recipe for you.  But please, try it out, and let me know what you think!)

INGREDIENTS:

- 1 ripe avocado

- 3/4 cup frozen organic cherries

- 2 tablespoons raw cacao powder, or unsweetened cocoa powder

- 3 tablespoons almond milk

- splash of pure vanilla extract

- splash of pure almond extract

- 1 to 2 tablespoons Grade-B maple syrup (taste test to desired sweetness)

- pinch of sea salt

DIRECTIONS:

1. Place all ingredients in a food processor or high-speed blender, and blend until smooth and creamy, while occasionally scraping down the sides.

2. Serve immediately, or store covered in the refrigerator to enjoy later (if you can wait that long).

Enjoy!

Approximately 2 servings

(Adapted recipe from here)

Black Bean, Corn and Avocado Salsa

Oh how I love a good salsa...and this one is oh-so tasty, and ever-so easy to whip-up.  

So why don't you go make this fresh and colorful salsa at your next gathering, and enjoy the flood of compliments.  Enough said.

INGREDIENTS:

- 1 (15 ounce) BPA-free canned black beans, rinsed and drained

- 1 (15.25 ounce) can organic whole kernel corn, drained

- 4 roma (plum) tomatoes, chopped

- 1 small red bell pepper, diced

- 1 jalapeno pepper, seeded and minced (this is a very mild salsa, and so add another jalapeno if you'd like a kick)

- 1/3 cup chopped fresh cilantro

- 1/4 cup diced red onion

- 2 tablespoons red wine vinegar

- 1/4 cup fresh lime juice (adding more to taste)

- 1 1/4 teaspoon sea salt (adding more to taste)

- 1/2 teaspoon ground black pepper (adding more to taste)

- 3 ripe avocados, diced

DIRECTIONS:

1. Gently mix all ingredients, except for the avocados in a medium bowl.  Cover bowl with plastic wrap, and chill for at least 2 hours before servings.  Before serving, gently stir in avocados (optional: coat avocados with fresh lime juice before adding to preserve freshness).

2. Taste test, and add anymore lime juice, salt or pepper if needed.  Serve with organic tortilla chips, or on top of any Mexican food.

Enjoy!

Serves approximately 10 people.

(Adapted recipe from here)

Healthy Hot Chocolate

My daughter loves, I mean LOVES hot chocolate, but I prefer her to enjoy it without having unnecessary ingredients and loads of sugar.  This version uses only pure and nourishing ingredients, and still satisfies that hot chocolate craving.

(Note: If you have access to raw cream, whip it up, adding a little raw honey and vanilla to taste, and add a dollop to your hot chocolate.  This makes it even that much more delicious, and that much more nutritious.)

INGREDIENTS:

- 4 tablespoons raw cacao powder

- 2 tablespoons raw honey (or more if you like it sweeter)

- 2 teaspoons pure vanilla extract

- 3 cups raw whole milk (substitute full-fat coconut milk for a dairy-free option)

DIRECTIONS:

1. Add milk to a medium-sized saucepan and heat over low heat for about 7 minutes or until desired temperature.

2. In a small bowl, combine cacao powder, honey and vanilla.  Stir until it makes a paste.

3. Add cacao mixture to the warm milk, and stir until mixture has completely dissolved.  (Taste, and add more sweetener at this point if desired).

4. Serve immediately as is, or top with raw whipped cream.

Approximately 3 servings

(Adapted recipe from here)

Steak with Green Beans and Mustard Sauce

I had a craving for steak the other day, and so this super quick and simple recipe was just what I needed to whip up for my little family.  I was slightly worried though, because my husband is not a big fan of mustard or shallots, but to my pleasant surprise, I got two big thumbs up (and from my toddler too)!

It's a really nice change from your plain 'ol steak and sugar-packed steak sauces.  Hope you enjoy this one as much as we did.

INGREDIENTS:

- 1 1/2 pounds grass-fed organic sirloin steak (or ribeye if desired)

- sea salt

- freshly ground black pepper

- 1 pound green beans, washed and trimmed

- 6 tablespoons extra virgin olive oil

- 1/4 cup Dijon mustard

- 1/4 cup red wine vinegar

- 2 medium shallots, chopped

- 3/4 teaspoon sea salt

DIRECTIONS:

1. Preheat grill to medium-high.  Season steak generously with sea salt and pepper.  Let sit for at least 5 minutes, and then grill to desired doneness.  (If you don't own a grill, just broil steaks for a couple minutes on each side, or until desired doneness).  Let steak rest for 5 minutes (very important), then slice thin, on the bias (against the grain).  

2. Meanwhile, bring a large pot of water to a boil.  Place green beans in boiling water (with a sprinkling of salt) and cook for 3 minutes, until bright green but still a bit crunchy.  Drain.

3. Place olive oil, mustard, red wine vinegar, shallots and sea salt in a blender and blend until smooth.  

4. Place steak and green beans on a large platter and pour sauce over top (or serve on the side).  Serve immediately.

Enjoy!

Approximately 3-4 servings

(Adapted recipe from here)

Healthy Queso Dip

My husband loves queso dip, but I'm not too willing to buy the generic brands for him because of the horrific ingredient content.  So I made it my mission to find a healthy queso dip recipe that'd still make my husband's taste buds tickle.

To our surprise, this dairy-free dip is not only delicious and full of B-vitamins, but it tastes so-oo similar to the popular brands out there, but without any of the processed garbage. 

So why not serve this at your next party, and smile while you nourish your guests without them even knowing it!

INGREDIENTS:

- 1 cup raw cashews, soaked in filtered water for 4 hours (no longer), and drain.

- 1/4 cup filtered water

- 1 teaspoon sea salt

- juice of half a lemon (about 1 1/2 tablespoons)

- 3 tablespoons nutritional yeast

- 1/8 teaspoon turmeric

- 14 oz. can diced tomatoes with green chiles (I use this kind)

DIRECTIONS:

1. In a high-speed blender or food processor, combine the first six ingredients, plus just the liquid from the can of diced tomatoes (about 1/4 cup of liquid).

2. Blend until smooth and creamy.

3. Transfer mixture to a medium bowl and add in the can of diced tomatoes (start with half the can, and add more if you like it extra 'tomatoey').

4. Store covered in fridge until ready to serve.  Just before serving, warm up in a small saucepan to make it more authentic tasting.

5. Serve with organic tortilla chips and/or fresh sliced veggies.

Enjoy!

Makes about 2 1/2 cups

(Adapted recipe from here)

Dairy-Free Mac n' Cheese

Did you know that when you blend together cashews and nutritional yeast, magic happens?  It's nearly hard to believe that this pasta sauce isn't actually cheese, but an extremely healthy, dairy-free substitute instead.

Nutritional yeast is actually made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed and dried with heat to 'deactivate' it.  Because it's inactive, it doesn't froth or grow like baking yeast does.

Just like it's name, nutritional yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein.  So not only is it packed with vitamins and minerals, but it's nutty and cheesy flavor makes a great addition when sprinkled on salads, vegetables and popcorn, or simply added into soups or pastas.

So here I give you the healthiest mac n' cheese ever!  It's gluten-free, dairy-free, and down-right amazing if you ask me.

INGREDIENTS:

- 1 1/2 cups raw cashews

- 3 tablespoons fresh lemon juice

- 3/4 cup water

- 1 1/2 teaspoon sea salt

- 1/4 cup nutritional yeast

- 1/2 teaspoon chili powder

- 1 small garlic clove

- pinch of turmeric

- pinch of cayenne pepper

- 1/2 teaspoon good-quality mustard (dijon or yellow)

-8 oz. box of elbow, shell or pagodas Ancient Harvest Quinoa Pasta

-freshly ground black pepper and paprika, for garnish

*optional add-ins: roasted broccoli, sauteed mushrooms, wilted spinach, or any preferred vegetable

DIRECTIONS:

1. If you're wanting any optional add-ins, now would be the time to prepare that.

2. Bring a pot of water to a boil, and cook pasta according to package instructions.  Drain and return pasta to the pot.

3. In a high-speed blender, add the first ten ingredients, and blend until smooth and creamy.

4. Pour sauce over pasta and gently stir to incorporate.  Eat as is, or mix in any vegetables at this point.

5. Sprinkle with freshly ground black pepper, and paprika, and serve warm.

Enjoy!

Optional baking instructions (if you prefer a more firm texture):

1. Once you've mixed everything together, pour the mac n' cheese into an 8x8 square dish and garnish with pepper, and paprika.  Bake in preheated oven at 350 degrees for 20 minutes.  Let cool for about 5 minutes before servings.

(Adapted recipe from here)

Festive Pumpkin Bars

Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals such as, potassium, magnesium, and iron.

So not only are these grain-free pumpkin squares packed with nutrition, but they are seriously so-oo darn delicious!  Nothing excites me more than eating a 'treat' that's just as tasty as it is good for me.

This one's a winner for sure!

INGREDIENTS:

-1/2 cup pumpkin puree (homemade is definitely best, but this works too)

-1/2 cup raw almond butter

- 1/3 cup raw honey

- 2 eggs (preferably from pastured hens)

-1 teaspoon pure vanilla extract

- 1/4 teaspoon sea salt

- 1/2 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

-1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground cloves

DIRECTIONS:

1. Preheat oven to 350 degrees, and generously grease an 8"x 8" pan with coconut oil or butter.

2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

3. Transfer the batter to the greased pan, and bake for 20-25 minutes, or until the edges are golden brown, and the center is firm.

4. Allow to cool completely in the pan before frosting with the Maple Pecan Glaze.

Maple Pecan Glaze Ingredients:

- 3/4 cups pecans (crispy pecans would be best)

- 1/4 cup pure maple syrup

- 2 tablespoons extra virgin coconut oil

- 1/4 cup filtered water

- 1 teaspoon pure vanilla extract

- 1/4 teaspoon sea salt

Directions:

Combine all of the ingredients in a high-speed blender or food processor, and blend until smooth and creamy.  Chill in the fridge for ten minutes or more before frosting pumpkin bars.

Optional: sprinkle chopped pecans on top.

Enjoy!

(Adapted recipe from here)

Molasses Cookies

These deliciously soft and chewy gluten-free cookies are a perfect smash-up of some of my favorite flavors; molasses and ginger.  I was determined to find a healthier substitute for the holidays, and this recipe fits the bill.

With rich molasses flavor, and contrasting sweetness and spice, I think these molasses cookies are the ultimate festive treat!  I bet Santa would like them too.  Just sayin'.

INGREDIENTS:

- 2 cups almond flour

- 1/4 cup arrowroot starch/flour

- 6 tablespoons coconut flour

- 1 1/2 teaspoons ground cinnamon

- 1 tablespoon baking soda

- 1 teaspoon ground ginger

- 1/2 teaspoon sea salt

- 1 large egg, gently beaten

- 8 tablespoons butter or ghee, melted (but slightly cooled before adding)

- 1/3 cup raw honey

- 1/3 cup unsulphured molasses

- coconut sugar or unrefined cane sugar for rolling in (coconut sugar will not be as sweet as the cane sugar, and it'll also result in a darker cookie like pictured above)

DIRECTIONS:

1. Preheat oven to 375 degrees and adjust rack to middle position.

2. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.

3. Stir in egg, melted butter, honey and molasses until combined.  let dough sit for 5 minutes.

4. Using a cookie scoop, scoop up dough and roll into a ball.  Drop it into a small bowl with your rolling sugar, and roll the cookie around to coat.

5. Set the dough ball on a baking sheet lined with parchment paper.  Continue with remaining dough.  Bake for about 10 minutes, or until nicely golden.  Cool for 10 minutes before devouring.

(These taste even better the next day).

Enjoy!

Makes approximately 18-20 cookies

(Adapted recipe from here)

Loaded Baked Potato Soup

This rich and creamy soup will knock your socks off.  The flavor is exceptional, and it's such a cinch to make.  My husband especially loved this one!

INGREDIENTS:

- 2 cups celery, chopped

- 2 cups carrots, chopped

- 2 cups onion, chopped

- 1/2 cup butter or ghee, divided in half (I use this butter)

- 8 cups chicken broth, (this kind or homemade)

- 4 cups Yukon Gold potatoes, cut into 1 1/2" pieces

- 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed) (you can also substitute with regular cream, but please don't use homogenized!)

- 1 teaspoon sea salt (or more to taste)

- 1/4 cup arrowroot flour/starch

Topping Options:

- good quality sour cream, creme fraiche or greek yogurt

- raw chedder cheese, grated

- green onions

- freshly ground black pepper

DIRECTIONS:

1. Melt 4 tablespoons butter in large soup pot over medium heat.  Stir in celery, carrots and onions.  Cover the pot and reduce heat to low.  Let vegetables cook for 30 minutes.  Remove the lid and add potatoes and chicken stock, and bring to a boil.  Once boiling, turn down and simmer for 30 more minutes or until potatoes are tender.  Stir in cream and sea salt.

2. In a small saucepan melt remaining 4 tablespoons butter and add arrowroot, whisking while incorporating to avoid clumping.  Let the butter mixture cook for a couple of minutes while constantly stirring.  Add mixture to soup, and stir.

3.  Blend soup with a hand immersion blender or high-speed blender until desired creaminess (I like mine mildly chunky).  Add more salt if needed, and garnish with desired toppings.

Serve warm, and enjoy!

Approximately 6 servings

(Adapted recipe from here)