Coconut Mango Smoothie

Since moving back to the states, Costco has been my supplier of scrumptious varieties of frozen organic berries.  The other day they had a bag of organic mango chunks and I snatched them up in a jiffy, knowing that they'd make a yummy smoothie.  I also prefer my smoothies extra thick and creamy, so that's what I've created here.  With a generous amount of healthy fats, this green coconut mango smoothie will surely satisfy!

INGREDIENTS:

- 1 1/2 cups frozen organic mango chunks

- 1 frozen banana

- 1 full-fat (BPA-free) canned coconut milk

- 1/2 avocado

- 1/2 teaspoon pure vanilla extract

- dash of pink himalayan sea salt

- handful of organic spinach

- juice of half a lemon

- 2 to 3 ice cubes

- optional: 1/4 cup chia seed gel

- optional: unsweetened shredded coconut for garnish

DIRECTIONS:

1.  Place all ingredients into a high-speed blender and blend until smooth and creamy.  (Mangos can leave little fibers in your smoothie, so I blend extra long for this one to avoid that).  

2.  Enjoy!

Approximately 2 servings

Black Bean Beet Burgers

I give you, the worlds healthiest burger!  They're packed full of nutrient rich foods like walnuts, quinoa, mushrooms, beets and black beans, and are perfectly flavored with my favorite spices; cumin and chili powder. The beets also give these patties such a beautiful color.  

They're also flavorful and hearty, and should definitely take care of your burger fix!

INGREDIENTS:

- 3/4 cup cooked quinoa (I like this kind)

- 1 tablespoon extra virgin coconut oil

- 1 medium red onion, finely diced (about 3/4 cup)

- 1 cup mushrooms (white button, baby bella or shitake), finely diced

- 1 15oz. can black beans, drained and rinsed well

- 1 cup grated raw beets (peel and rinse beets, then grate in a cheese grater).  Careful, beets can stain!

- 1 teaspoon cumin

- 1/4 teaspoon chili powder (add more if you want a spicy burger)

- 1/4 teaspoon paprika

- 1/2 teaspoon sea salt (or to taste), plus more for sprinkling

- Optional: Worcestershire sauce, to taste

- 1/2 cup raw walnuts (preferably soaked and dehydrated)

- extra virgin olive oil, to brush tops with

DIRECTIONS:

1.  Cook quinoa according to package instructions.  Set aside.

2.  Heat a large skillet over medium-low heat and add coconut oil.  Once hot, add the onion and cook for about 5 minutes, or until soft.  Sprinkle with a little salt and pepper.

3.  Turn heat up to medium and add the mushrooms, and cook until slightly browned and fragrant, about 3 minutes.

4.  Remove from heat and add black beans and roughly mash (I use a potato masher).  Transfer mixture into a medium-sized bowl and add the quinoa, beets, cumin, chili powder, paprika and salt.  Add a few shakes of worcestershire if desired.

5.  Place walnuts in a small food processor, and blend into a loose meal.  Alternatively you could finely chop them.  Add walnut meal to mixture.

6.  Place mixture in fridge for a few minutes to chill while you preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

7.  Form mixture into patties.  I use a peanut butter jar lid lined with plastic wrap.  Just pack the mixture tightly into the lid, then remove your perfectly sized, and shaped patties.  Place patties on baking sheet, and brush tops with olive oil.  

8.  Bake for 40-45 minutes, carefully flipping at the half-way mark.

9.  Serve warm patties on top of homemade or store-bought gluten-free hamburger buns, with your favorite toppings (I like tomato, lettuce, avocado, and good quality ketchup and mustard.  Or simply just eat them bun-less!

10.  Enjoy!

Makes approximately 7-8 patties

(Adapted recipe from here)

Apple Scramble

This is by far the most clever thing I've ever made (sadly not my own idea).  I'm also not a huge fan of cooked fruit, but somehow using crisp and tangy Granny Smith apples, with copious amounts of butter and cinnamon, it somehow works for me.  Also, this scramble doesn't even seem much like eggs, but more of a porridge or pudding.  It's not too sweet though, but that's just how I like it.  

It's such a delicious and unique way to spice up your boring breakfast regime!

INGREDIENTS:

- 2 large organic Granny Smith apples, peeled, cored and diced into bite-sized pieces

- 2 heaping tablespoons good quality butter or ghee (I use Kerrygold Irish butter)

- 5 large eggs (preferably from pastured hens)

- 1/4 teaspoon cinnamon (plus more for sprinkling)

- 1 teaspoon pure vanilla extract

- 1/4 teaspoon nutmeg

- sea salt, to taste

DIRECTIONS:

1. Melt butter or ghee in a frying pan over medium heat.  

2. Add the apples, and sprinkle generously with cinnamon until the apples are coated.  Cook until the apples are tender; about 5 minutes.

3. Crack eggs into a small bowl, then add vanilla and 1/4 teaspoon each of cinnamon and nutmeg.  whisk to combine.

4.  Pour egg mixture on top of apples, and cook until eggs are just done.  Don't overcook them.  

5.  Dish up and sprinkle with a little salt and cinnamon on top, and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Coconut Milk Egg Nog

Egg nog is what my husband looks forward to most during the holidays.  I have to agree with him, however, store-bought varieties can be really frustrating to me, with all the ridiculous ingredients added to preserve, thicken, and sweeten it.

A good quality cream (preferably raw if you can find it), is what delivers the rich, creamy texture of egg nog.  Cream is also rich in healthy fats, vitamin K, and many more nutrients too, so don't shy away from it! 

So once you combine delicious cream with egg yolks, grass-fed gelatin, and coconut milk, you have yourself a creamy, nutrient-packed festive drink!

(And if you're wary about consuming raw egg yolks, please don't be!  Raw egg yolks are highly digestible and full of readily-available nutrients.  Just make sure you buy only true organic eggs from pastured hens!)

INGREDIENTS:

- 2 1/4 cups cream (read your ingredients, and make sure it's just cream.  And stay away from homogenized cream)

- 1 full-fat (BPA-free canned) coconut milk

- 6-8 pastured egg yolks (I prefer using 8)

- 1/4 cup Grade-B maple syrup

- 2 teaspoons pure vanilla extract

- 1-2 tablespoons grass-fed gelatin

- pinch of sea salt

- nutmeg to taste (I prefer grating fresh nutmeg)

DIRECTIONS:

1.  Add all ingredients to a high-speed blender and blend on medium speed for at least 1 minute.  Pour into a pitcher or container and chill in the fridge for 1 hour or more (the longer is chills, the more thick it gets).  

2. Pour into glasses, and sprinkle nutmeg on top!

3.  Enjoy!

(This is also delicious poured over some fresh fruit or berries).

Approximately 6 servings

(Adapted recipe from here)

Hootenanny Pancakes

Growing up my mom would often treat us to some hootenanny pancakes, and they were truly the best.  Since then, however, I've longed for a gluten-free equivalent, and miraculously these puffy hootenanny pancakes, (that I later found out are also referred to as German Pancakes or Dutch Babies), are not only nearly identical to the original recipe, but possibly better!  I also made them for my older brother, and he raved about how he preferred this over the original (no offense mom).

These puffy, eggy pancakes are lip-smackin' good with cinnamon and maple syrup on top.  Mmm...

INGREDIENTS:

- 1/3 cup grass-fed butter (I like Kerrygold)

- 8 eggs (preferably from pastured hens)

- 1 cup coconut, almond or raw milk

- 1/3 cup arrowroot starch/flour

- 1/4 cup coconut flour

- 1/2 teaspoons unrefined sea salt

- cinnamon for sprinkling

- Grade B maple syrup to drizzle on top

DIRECTIONS:

1. Preheat oven to 425 degrees.

2.  Place butter in a 9x13 pan, and place in the oven to melt.  (Keep an eye on it, so it doesn't burn).

3. Meanwhile, put eggs in a blender, and blend on high for 15 seconds.

4.  Add the rest of the ingredients and blend for 30 seconds.

5.  Once butter has melted, remove pan from oven.  Pour the batter into hot buttered pan, and place back into the oven.

6.  Bake for 20 minutes, or until golden and puffy.  Remove from oven and sprinkle cinnamon on top.

7.  Cut into slices. and serve warm with syrup, or any other desired topping.

Enjoy!

Approximately 3-4 servings

(Adapted recipe from here)

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are my all-time favorite kind of cookie.  I love the cakey texture, pumpkin flavor, and of course the addition of chocolate.  I didn't think it was possible to make a healthified version of this traditional flour-based cookie, but these will knock your socks off! Such a perfect fall treat!

INGREDIENTS:

- 2 cups blanched almond flour

- 2 tablespoons coconut flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon pumpkin pie spice (plus more for sprinkling)

- 1/4 teaspoon sea salt

- 1/2 cup pumpkin puree

- 2 eggs (preferably from pastured hens)

- 4 tablespoons raw honey

- 2 tablespoons grass-fed butter (or coconut oil), melted

- 2 teaspoons pure vanilla extract

- 1/2 cup chocolate chips ( I use this kind)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

2.  In a medium-sized bowl, sift together almond flour, coconut flour, baking soda, pumpkin pie spice and salt.

3.  Add in pumpkin puree, eggs, honey, butter and vanilla and mix well.

4.  Use a cookie scoop or tablespoon, and drop dough on baking sheet.

5.  Bake for about 15 minutes, or until slightly browned.

6.  Let cool on baking sheet, then sprinkle tops with more pumpkin pie spice, and devour!

Makes approximately 2 dozen cookies

(Adapted recipe from here)

Pumpkin Curry

Here's a scrumptious and flavorful pumpkin curry that's such a cinch to make.  It's not too spicy either, so the kiddos should all love it too. 

Pumpkin season really is the best!  

INGREDIENTS:

- 1 tablespoon extra virgin coconut oil

- 1 medium sized onion

- 1 bell pepper (I like red or yellow)

- 1 BPA-free canned coconut milk

- 1 cup pumpkin puree (this kind or homemade)

- 1 cup water

- 1 tablespoon curry powder

- 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

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

- 1 head broccoli, chopped into florets

- 1 sweet potato, chopped into 1-inch chunks

- Optional: 2 tablespoons Grade B maple syrup (more or less to taste)

- quinoa or riced cauliflower to serve it over

DIRECTIONS:

1.  Melt the coconut oil in a large pot or skillet over medium heat, and saute the onion and pepper until tender; about 8 minutes.

2.  Add the coconut milk, pumpkin puree, water, curry, cinnamon, ginger and salt, and stir well to combine.

3.  Add the broccoli florets and sweet potato chunks into the sauce, and stir well to coat.  Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender; about 15 minutes.

4.  Taste the sauce and add more salt if needed, then add the maple syrup in a little at a time until desired sweetness. 

5.  Serve warm over quinoa, or cauliflower rice and enjoy!

Approximately 4 servings

(Adapted recipe from here)

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)