Pumpkin Granola

Pumpkin seeds are an incredible source of iron, zinc, magnesium and protein.  Pair that with nutrient packed sunflower seeds, chia seeds, coconut and autumn spices, and you have the best granola ever!

It's even nut and grain free, making this pumpkin granola great for everyone.  It's a delicious and nutritious, low-glycemic treat, that'll definitely tickle your taste buds.

INGREDIENTS:

- 1 cup pumpkin seeds (preferably soaked and dehydrated)

- 1/2 cup sunflower seeds (preferably soaked and dehydrated)

- 2 cups finely shredded unsweetened coconut (I use this kind)

- 1/2 cup chia seeds

- 2 tablespoons extra virgin coconut oil (melted)

- 4 tablespoons Grade-B maple syrup

- 2 teaspoons pumpkin pie spice (I use this kind)

- 1/4 teaspoon sea salt

- 1/3 cup raisins

DIRECTIONS:

1.  Preheat your oven to 300 degrees, and line a baking sheet with parchment paper.

2.  Combine the pumpkin, sunflower and chia seeds in a food processor, and pulse just enough to break down the seeds into a chunky texture.

3.  Transfer the seeds to a medium sized bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice and salt.  Stir until well coated, then transfer to prepared baking sheet, and spread out mixture evenly.

4.  Bake for about 20-25 minutes, stirring half-way through, until nice and golden, but not burned.

5.  Remove granola from oven, and allow to cool before stirring in the raisins.

6.  Store in an airtight container, and enjoy!  (I love mine with homemade almond milk, or sprinkled on top of this pumpkin smoothie).

Makes about 4 cups

(Adapted recipe from here)

Almond Milk

Almond milk is a fantastic alternative to milk.  It's lactose and casein free, which makes it a healthy and easy to digest choice for most people.

Homemade almond milk is so silky, creamy, flavorful and insanely delicious.  Once you realize how easy it is to make it yourself, you'll never want to turn back to the watered-down carton varieties (which also contain fillers and preservatives).  (Plus, did you know that 'Almond Breeze' recently got sued for false advertising?  Turns out they only use 2 percent almonds in their milk... Wow!)

INGREDIENTS:

- 1 cup raw almonds (plus warm filtered water and sea salt for soaking)

- 4 cups filtered water

- optional: 1 teaspoon pure vanilla extract

- optional: dash of sea salt

- nut milk bag, or cheese cloth for straining

DIRECTIONS:

1. Place raw almonds in a glass bowl, and cover with warm filtered water.  Add 1 teaspoon sea salt, and soak for 7 hours or longer (up to 24 hours).

2. Drain almonds once done soaking, and rinse very well with filtered water.

3.  Add soaked almonds to a high-speed blender, followed by 4 cups filtered water, and blend for 1-2 minutes or until creamy.

4. Pour the mixture through a mesh nut milk bag, positioned over a large bowl.  Close the bag at the top, then squeeze out every last drop as you watch the smooth milk appear in your bowl.

5. Add the vanilla and salt if desired, and stir until incorporated.

6. Discard the remaining almond pulp, (or use it in this recipe, or this one).

7. Transfer the strained milk into a sealed container, and store in the fridge for up to 4 days.

Enjoy!

Makes 4 cups of milk

Almond Tips:

I was happy to find a big bag of raw almonds at Costco which made making my own almond milk CHEAPER than the carton varieties!  

Sadly, I later found out that Costco's almonds are pasteurized by fumigating them with PPO gas!  Yikes! (Propylene Oxide (PPO), is also used in making polyurethane foams, antifreeze and hydraulic fluid).  Not cool.  The same fumigating method is used on 'Diamond of California', and 'Blue Diamond' whole almonds...

So, it's definitely best to consume raw, unpasteurized almonds for maximum benefits, but since they're hard to come by in the US (laws...), then your next best bet is to buy raw almonds that have only been 'steam' treated.  Most almonds you'd buy in health food stores will be of this variety.

So, I've been on a hunt to find the cheapest, best almonds out there:

Here and Here is where you can get a good price on raw, unpasteurized almonds.

And

Trader Joes has the best price on 'steam' treated raw almonds (about $6 per pound)!  So it's equivalent in price to make homemade versus buying it in the carton, but the health benefits and taste are far better in homemade almond milk!

(Adapted recipe from here)

Halibut Fish Tacos

I'm currently in transition, moving from England back to America, and thankfully my parents have opened their home to us while we find a house.  I love this set-up for a variety of reasons; one being, I have access to fresh Alaskan halibut, caught by papa himself!!

Just add some simple and zesty flavors to the halibut, and BAM, you now have the best fish tacos ever!

INGREDIENTS:

- 3 limes (divided)

- 2 cloves garlic, quartered

- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)

- 1 bunch scallions, half coarsely chopped and half finely chopped

- 1 1/2 teaspoons ground cumin

- 1 1/2 teaspoon sea salt (divided)

- 4 tablespoons extra-virgin olive oil (divided)

- 1 tablespoon water

- 1 pound skinless halibut fillets, cut into 1-inch chunks

- 4 cups packed finely shredded green or savoy cabbage (about 8 ounces)

- 2/3 cup good quality sour cream

- corn tortillas, warmed (I like this kind)

DIRECTIONS:

1. Finely grate the zest of one lime and add it to the bowl of a food processor.  Squeeze in the juice of same lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt, and pulse until roughly chopped. Add 2 tablespoon of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

2. Toss the halibut chunks in a bowl with all but 1 tablespoon of the marinade and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.

3. In a large bowl, toss the remaining 1 tablespoon marinade with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon salt.  Set aside.

4. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.  Set aside.

5. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil.  Add the halibut to the skillet in a single layer, and cook, turning occasionally, until the fish flakes easily with a fork; only about 4 minutes.

6. Divide the fish among the tortillas and top with prepared cabbage and sour cream, and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Peach Coconut Smoothie

I honestly cannot get enough of the fresh seasonal peaches right now, so I thought I had better throw in one more peach recipe before the season comes to a close.

And not only are peaches delicious, they also provide a plethora of benefits including stress relief, cancer prevention, and a boost to your cardiovascular system.  Coconut milk creates the creamy texture and scrumptious flavor, while also adding a great amount of healthy fat.

I hope you enjoy this refreshing smoothie as much as I do.

INGREDIENTS:

- 1 cup chilled, full fat (BPA-free canned) coconut milk 

- 1 cup ice

- 2 large fresh peaches, peeled and sliced

- fresh lemon zest, to taste (or about 1 teaspoon)

- drizzle of pure vanilla extract

- dash of pink salt

- optional: 1 avocado & a drizzle of raw honey (this with change the color of the smoothie)

DIRECTIONS:

1. Add all ingredients to a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Peach Cobbler

To bite into a big, juicy, perfectly ripe peach is just about the best thing on this planet.  Even better, drizzle a little raw honey and fresh cream over top of it.  And even better...peach cobbler (with cream on top, of course). 

My mom makes the most divine peach cobbler recipe in this world.  But since it sadly doesn't fit my gluten-free, refined-sugar free criteria, I was determined to create one as close to the original as possible.

The good news, this recipe fits the bill!  I even tested this beauty on a crowd full of peach cobbler lovers (of all ages), and they all gave me two thumbs up!

So now our sensitive bellies and our tasters can both be happy with this one.

INGREDIENTS:

- About 2 cups peaches; peeled, pitted and sliced

- 4 tablespoons butter (I use Kerrygold)

- 3/4 cup almond flour

- 1 egg

- 1/2 cup heavy cream

- 2 tablespoons raw honey (more or less to taste)

-1/2 teaspoon pure vanilla extract

- pinch of sea salt

- cinnamon and nutmeg, for dusting

- heavy cream or good quality ice cream for topping

DIRECTIONS:

1.  Preheat the over to 350 degrees.

2. Place the butter into an 8x8 casserole dish, or 1 tablespoon each into 4 individual ramekins.  Place the ramekins or baking pan in the oven and let the butter melt.

3. While the butter is melting, mix the almond flour, cream, egg, honey, vanilla and salt until well-combined.

4.  Peel and slice the peaches and set aside.

5.  Remove the baking dishes, or pan, from the oven and pour the batter on top of the butter, and do not mix.  Carefully place the peach slices on top of mixture, and sprinkle tops with cinnamon and nutmeg.

6.  Bake for 35-40 minutes, or until bubbly and browned.

7.  Serve warm with fresh cream or ice cream on top.

Enjoy!

Approximately 4 servings.

(Adapted recipe from here)

Tropical Green Smoothie

 This decadent and incredibly creamy smoothie is loaded with essential fats (which we should all know by now that a high-fat diet is healthier than a low-fat diet).  Just throw in your favorite immune regulating leafy greens, and this becomes one nutrient packed, and very filling smoothie.

(And who am I kidding, you can't really slurp this one through a straw.  You'll probably want a nice big spoon.  ;)

INGREDIENTS:

- 1 cup frozen organic tropical fruit blend (I use a mix of pineapple, mango and papayas)

- half of an avocado

- 1 ripe or frozen banana (or just a good drizzle of honey)

- 1 tablespoon coconut butter (optional but preferred)

- 1 teaspoon pure vanilla extract

- dash of Himalayan pink salt (or other unrefined sea salt)

-  1 1/2 cups of coconut milk (from a BPA-free can or carton, and add more or less depending on how thick you like it)

- 1 large handful of kale, spinach, or other green

- 1 small handful of ice cubes

*note: If you want this extra creamy and almost resembling soft serve ice cream, use a frozen banana, and chill your can of coconut milk ahead of time.  Yum.

DIRECTIONS:

1. Place all ingredients in a high-speed blender and blend until smooth and creamy.  

2.  Serve immediately, and enjoy being full and satisfied for a good while!

Approximately 2-4 servings

Chicken Lazone

This recipe has never let me down, and I make it all of the time.  It's a great week night chicken recipe that can be prepared, cooked, and served all within 15 minutes!  It's flavorful and tender, and can be paired with just about any side veg.  

I'm sure it'll be a staple in your home too once you give it a try!

INGREDIENTS:

- 4 organic chicken breasts, cut into strips (or buy pre-cut chicken tenders)

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1/2 to 1 teaspoon chili powder

- 3/4 teaspoon sea salt

- 1/2 teaspoon freshly ground black pepper

- 2 tablespoons grass-fed butter (I use this kind)

1/2 cup unsweetened almond milk (or milk of choice)

DIRECTIONS:

1. In a small bowl, mix together the garlic powder, onion powder, chili powder, sea salt and pepper.  Sprinkle the spices evenly over both sides of the chicken strips, and set aside.

2. Heat the butter in a medium sized frying pan over medium heat.

3. Place the chicken in the frying pan, giving each piece a little shake when you first add it to the pan to prevent it from sticking.

4. Cook for 5 minutes, flip, and cook for another 5 minutes, or until center is no longer pink.

5.  Once cooked through, pour in the almond milk, and warm through.  Serve immediately, and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Creamsicle Jello

When I was younger I loved eating jello.  I now know that those boxed jellos are full of high fructose corn syrup, red #40, and much more yucky stuff.

It took quite awhile for me to discover that I can actually make all sorts of jellos without the added nonsense.  Not only is this 'healthified' jello yummy and fun, but it will also improve your skin, hair and nail quality, help heal digestive disorders, balance your hormones, and it's loaded with high quality protein!

That's right, grass-fed gelatin, is packed with so many benefits, and this jello recipe is just one of the many ways to add more of it into your diet.  So why not make it taste like a scrumptious orange creamsicle, and smile as you watch your hair grow longer and your wrinkles disappear. ;)

(Read more about gelatin benefits here)

INGREDIENTS:

For the Orange Layer

- 2 cups plus 2 tablespoons of organic, fresh squeezed orange juice (I like to strain mine, but it's not required)

- 1 1/4 tablespoons grass-fed gelatin (this kind)

For the Cream Layer

- 2/3 cup, plus 1 tablespoon of raw cream (raw cream is by far best, but heavy cream can work too)

- 1/2 tablespoon grass-fed gelatin

- 1 1/2 tablespoons Grade-B maple syrup or raw honey (I've only tried syrup)

- 1/2 teaspoon pure vanilla extract

*Note:  This jello is not very sweet.  If you like things sweeter, increase the 'cream layer' sweetener to 2 tablespoons, and add a dash of syrup or honey to the 'Orange Layer'.

DIRECTIONS:

1. In a small bowl, mix together the 2 tablespoons orange juice and 1 1/4 tablespoons gelatin until well combined.  Let the mixture sit for one minute to 'bloom'.

2. In a small saucepan over medium-low heat, heat 1/2 cup of the orange juice until just warmed.  Add the 'bloomed' gelatin mixture to it, and whisk until just melted.  Turn off heat, and add remaining orange juice, and whisk well.  

3. Pour into an 8x8 dish, a dish of similar size, or approximately 5 individual serving dishes (like this), and chill in the fridge for 2 to 3 hours.

4. Once the orange layer is firm, it's time to make the cream layer.  Mix together the 1 tablespoon of raw cream and 1/2 tablespoon gelatin.

5.  Pour 1/3 cup of cream into a clean saucepan over medium-low.  Once slightly warm, add in the 'bloomed' gelatin/cream mixture.  Whisk until well-combined and melted, then turn off heat and add the additional cream, mixing to combine.

6. Take the firm orange jello out the fridge, and pour cream mixture on top.  Place back in the fridge for about 2 hours, until solidified.  

7.  Cut into big or bite-sized squares (or serve from individual jello cups), and enjoy!

(Adapted recipe from here)

Chicken Divan

This simple and popular dish has been revamped into a healthy, gluten and dairy free meal.  The subtle curried 'cream' sauce is made primarily of cashews, and is so delicious when combined with chicken and broccoli.

It's a quick and easy family-friendly casserole, that even my toddler ate with no complaints.

INGREDIENTS:

- 1 lb diced organic chicken breasts or thighs

- 1 large head broccoli, cut into bite-sized florets

- 1 cup raw cashews

- 3 cloves garlic, minced

- 1 medium yellow onion, diced

- 1 cup organic chicken broth (this kind or homemade is best)

- 1 teaspoon sea salt

- 1 1/2 teaspoons curry powder

- 1/2 teaspoon ground coriander

- fresh ground black pepper

- butter, ghee or coconut oil, for cooking

For the breadcrumbs

- 3 tablespoons almond flour

- sea salt, pepper & garlic powder to taste

DIRECTIONS:

1.  Heat about 2 teaspoons of butter, ghee or coconut oil in a small skillet over medium heat.  Add onion and garlic and cook, stirring occasionally, until soft and golden.

2.  Remove from heat, and add to blender or food processor.  Add the cashews, salt, curry powder, coriander and some fresh ground pepper.  Begin blending, and then slowly pour in the chicken broth.  Blend until smooth, scraping down the sides as necessary.  Set aside.

3.  In a large skillet, heat about tablespoon butter, ghee or coconut oil over medium heat.  Add the chicken, season with a little salt and pepper, and cook for about 5 minutes or until no longer pink.

4.  Add broccoli florets to skillet, turn heat to low and simmer, covered, until broccoli is barely fork tender.

5.  Pour cashew sauce over chicken and broccoli, and stir to coat.  Cook for a couple of minutes, or until sauce has thickened.  Pour into an 8x8 baking dish, or preferred dish, and sprinkle with salt and pepper.

6.  Using the same skillet you cooked the onion and garlic in, melt another 2 teaspoons of butter, ghee or coconut oil.  Add almond flour to skillet, and season with a little salt, pepper and garlic powder.  Cook, stirring often, until almond meal begins to turn golden.

7.  Sprinkle almond flour 'crumbs' on top, and serve.  (Optional: place under the broiler for about 1 minute).

Enjoy!

Approximately 4 servings

(Adapted recipe from here)

Carrot Zucchini Muffins

I really really like these muffins.  They're perfectly soft, packed with fiber, and lots of other good stuff.  I like to freeze some as well as keep some covered on my counter to snack on for a couple of days.  And... they're even tastier as the days go on!

(But if your husband or toddler doesn't like pieces of vegetables in their muffins, just finely grate them instead, and they'll never know they're in there.  They are not finely grated in the picture below.)

INGREDIENTS:

- 1 cup grated carrots

- 1 cup grated zucchini

- 6 eggs (preferably from pastured hens)

- 1/2 cup melted coconut oil, or melted grass-fed butter (like this kind)

- 1/2 cup raw honey

- 2 tablespoons pure vanilla extract

- 1/2 teaspoon sea salt

- 1/2 teaspoon baking soda

- 2 teaspoons cinnamon

- 1/2 cup coconut flour

DIRECTIONS:

1. Preheat the oven to 350 degrees, and line 12 muffin cups with liners.

2. Shred the carrots and zucchini, then place in a paper towel to wring out any excess liquid. Set aside.

3. In a medium sized bowl, combine the eggs, honey, vanilla and melted coconut oil (making sure it's not too hot when added).  Stir to a smooth consistency.

4. Add in the salt, baking soda and cinnamon, and stir to combine.  Sprinkle the coconut flour over the mixture and then whisk until there are no more clumps.

5. Fold in the shredded carrots and zucchini.

6.  Using 1/4 cup, scoop batter into prepared muffin pan.  Bake for 17-20 minutes, or until toothpick comes out clean.  

Serve warm, with a bit of butter, and enjoy!

Makes approximately 15 muffins

(Adapted recipe from here)

Strawberry Cooler

We're finally getting some sunshiny days around these parts, which is very exciting.  The other day I got extra hot and thirsty, and I wanted a refreshing drink, when this came to me.  This delicious drink is a bit tangy, oh-so refreshing, and a fantastic way to incorporate coconut water into your diet, (especially for those of you that dislike the taste of plain coconut water).  Whip it up in a jiffy, and don't be surprised if you say "mmm" between each sip.

(Read here to find out why coconut water is so beneficial).

INGREDIENTS:

- 3/4 cups frozen organic strawberries

- juice of 1 lime

- 1 cup coconut water

- drizzle of raw honey (to taste)

- 2 to 3 ice cubes

DIRECTIONS:

1. In a high-speed blender, blend all ingredients together until smooth and frothy. (If you'd like a few crunchy ice pieces in your drink, simply blend all of the ingredients except the ice first, and then quickly blend the ice in afterwards).

2. Serve immediately and enjoy!

Approximately 1 to 2 servings