 These nutrient packed muffins are great fresh baked on a chilly autumn morning, or made ahead for a quick, healthy breakfast on the go. No pumpkin? Try substituting pureed sweet potato or butternut squash.
Ingredients: 1 c pumpkin puree 1/2 c natural almond butter 3 pastured eggs 1/4 c maple syrup 1/2 tsp real vanilla extract 1 1/2 c oat flour 1 tsp baking soda 1/4 tsp sea salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/2 tsp ginger 1 tsp turmeric 1/2 c dark chocolate chips 1/4 c raisins 1/2 c walnuts, chopped 2 T coconut sugar 2 T coconut oil 1 tsp cinnamon Method:
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 Here's a recipe for a smoothie bowl - feel free to change up any of the topping or fruit used in the recipe. Just be careful with how much liquid you add - I like mine thick so I can have "ice cream" for breakfast!
SMOOTHIE BOWLS · ¾ c frozen dragon fruit · 1 pack frozen acai · 1/2 cup frozen organic raspberries, strawberries or try mixed berries! · ¼ frozen avocado · Small handful organic spinach or kale · 2 tbsp chia seeds or hemp hearts · 3 Tbsp protein powder · 1 tbsp natural unsweetened organic peanut butter · 1/4 – 1/2 cup coconut milk, almond milk or coconut water TOPPINGS · unsweetened coconut flakes · Sliced banana · Bee Pollen · Goji berries · Pomegranate arils Instructions Blend all smoothie bowl ingredients in a high-speed blender until smooth. Top with toppings and enjoy!  These are hearty and will keep you going all morning long. Try switching up the spices, dried fruit and nuts, You can make a bunch and freeze.
Ingredients
Instructions
Try this recipe if you are wanting biscuits but trying to be grain free. They also work great for Paleo or gluten free. Not only are they great for breakfast, but they can also be used as shortcake with berries, or as a top for pot pie! Ingredients 3 cups almond flour 1 tsp aluminum free baking powder sea salt to taste 5 Tbsp grass fed butter, chilled 2 Tbsp local honey 4 pastured eggs Directions Mix all in a food processor. You should get a spoonable dough (not a kneadable, rollable dough) and you should have tiny pieces of butter throughout. Drop by spoonfuls onto a parchment lined cookie sheet. Bake at 350 for about 12-15 minutes, (may vary depending on how large you make them). Let cool and enjoy!   This warming , hearty oatmeal is full of nutrition! Goji, mulberries, maqui, blueberries and raspberries are all antioxidant rich. Milk, protein powder, nut butter and nuts give this a protein punch, and we are even sneaking in a vegetable! (Don’t worry – you won’t taste the cauliflower!)
Don’t have the goji berries, mulberries and maqui powder? Simply substitute any dried berry and omit the powder. Ingredients 1 c rolled oats (NOT instant) 1 c filtered water ½ c almond milk (or oat, flax, walnut, grass-fed dairy, goat or coconut milk) ¼ c goji berries ¼ c dried mulberries ¼ c frozen riced cauliflower 1 Tbsp ground flax seed 1 Tbsp sunflower seeds 1 Tbsp maqui berry powder 1 scoop plain or vanilla protein powder 2 tsp almond butter or walnut butter 2 tsp maple syrup 1 ½ tsp Ceylon cinnamon 1 tsp real vanilla extract 1 tsp grass-fed butter or coconut oil 1/8 tsp sea salt For topping: Walnuts or almonds Hemp seeds Berry Compote (see recipe*) Drizzle of plain yogurt ( almond, grass-fed dairy, goat or coconut) Bring water and milk to a simmer in a saucepan over medium-high heat. Add in oats and remaining ingredients then cook 5 minutes until thick. Remove from heat. Divide oatmeal evenly between two bowls and add toppings. LAZIER OPTION: Put all ingredients in a rice cooker and walk away for about 10-15 minutes. *Berry Compote – Make this at the end of the summer when you have leftover berries to use up! Simply put 1 ½ c blueberries and 1 ½ c raspberries in a saucepan with 3 Tbsp orange juice, 1 tsp maple sugar and ¼ tsp each of cinnamon and ginger. Cook over medium high heat fpr 5-7 minutes until berries are mushy and thick. Remove from heat and add 1 tsp chia seeds. Let cool. Store in refrigerator.  Yummy fusion recipe! Don't like spicy? Omit the sriracha, and add lime to the mayo. Shrimp Tacos · Peanut sauce {below} · 1 pound jumbo shrimp peeled and deveined · 8 almond flour tortillas · 1 cup shredded red cabbage · 1/2 cup chopped organic peanuts · 8 bibb/boston lettuce leaves Peanut Sauce · 1/2 cup creamy all natural organic peanut butter · 1/3 cup tamari · 1/3 cup sriarcha · 1/2 Tbsp garlic · 1/2 Tbsp ginger · 1/2 Tbsp lime juice Healthy mayo mixed with sriracha for topping Instructions Peanut Sauce 1. In a bowl, whisk together peanut butter, tamari, sriracha, garlic paste, ginger paste, and lime juice. Shrimp Tacos 1. In a bowl, Add the shrimp to peanut sauce and toss to coat evenly. Marinate for 30 minutes. 2. Place the shrimp on a lined baking sheet. Place in a 400 degree oven for 6 to 8 minutes. 3. Assemble the tacos by placing lettuce leaf in the center of the tortilla. Top with shrimp, cabbage, and chopped peanuts. Drizzle sriracha mayo over top.  ½ c frozen cherries
1 ½ c total of any combination of the following fruits: red apple, red grapes, frozen cranberries, red plums, frozen strawberries, frozen raspberries and/or more cherries 1” chunk fresh ginger 1/2 c almond milk 1/2 c pomegranate juice ½ tsp real vanilla extract ¼ tsp almond extract 1 scoop collagen 1 Tbsp almond butter 1 Tbsp chia or hemp seeds 1 Tbsp goji berries 1 drop food grade citrus essential oil 1 Tbsp plain coconut milk yogurt Dash Ceylon cinnamon 1 scoop beet powder Blend!  When you want a crunchy snack, try these. They are high in fiber, full of protein and coated in loads of anti inflammatory spices.
2 -14oz cans chickpeas, drained and rinsed (save the liquid, also known as “aquafaba”, to use as an egg substitute in recipes!) 2 tbsp olive oil 2 Tbsp za’atar seasoning 1 tsp paprika 1 tsp cayenne pepper 1 tsp sea salt ½ tsp black pepper ½ tsp lemon zest ½ tsp garlic powder ½ tsp onion powder ¼ tsp turmeric Preheat oven to 425. Thoroughly dry the chickpeas with a clean kitchen towel. In bowl, whisk together remaining ingredients. Toss in the chickpeas. Spread chickpeas on a parchment lined baking sheet and roast in oven 20-30 minutes, shaking pan halfway through. Serve warm or at room temperature.  Take a shot of this daily to keep down inflammation. It's especially helpful when experiencing joint pain or feeling under the weather. While fresh turmeric and ginger are best, powdered can be used in a pinch.
1 c turmeric root 1 c ginger root 4 lemons 1 carrot 2 oranges ½ c apple cider vinegar (with the mother) ½ tsp black pepper ½ Tbsp maple syrup ½ tsp Ceylon cinnamon ½ tsp cayenne pepper Coconut water if needed Juice the roots, lemons, carrot and orange. Pour into glass jar and add remaining ingredients, adding coconut water if you like a thinner consistency or more volume. Shake well. Take one shot (1.5 oz).  This delicious Indian chicken is marinated in plenty of anti-inflammatory spices that pack a lot of flavor.
6 organic chicken thighs 1 onion, sliced thin 1 c coconut yogurt or grass fed yogurt 2 Tbsp melted coconut oil 2 Tbsp lime juice 4 garlic cloves, minced 1 Tbsp fresh ginger, minced 1 Tbsp garam masala 1 Tbsp paprika 2 tsp curry powder 2 tsp lime zest 1 tsp coriander 1 tsp cumin 1 tsp turmeric 1 tsp cayenne pepper 1 tsp chili powder 1 tsp local honey, melted 1 tsp pink Himalayan salt 1 tsp black pepper ½ tsp cardamom ¼ tsp cloves Cilantro or mint and lime for garnish Brown basmati rice and vegetables for serving Place chicken and onion in a bowl. Mix remaining ingredients and add to chicken, stirring to coat. Marinate 2 hours to overnight. Grill. Serve with cilantro and lime if desired and brown basmati rice and vegetables. |
about meYou shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best! 
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