1 cup frozen tropical mixed fruit
1 cup strawberries
1 cup plain low fat kefir
2 tbsp. protein powder of choice
1 tbsp. chia seeds
1 tbsp. agave nectar
1/2 tsp vanilla
Blend and enjoy!
Let's face it, you aren't running out and getting the latest crazy drink because of just the taste right? Its the color, the novelty, the WOW factor. (and maybe sugar addiction). So I came up with a much healthier fruity drink that's just as pretty!
1 can coconut milk
1 scoop vanilla protein powder
1 nice sized slice fresh Pineapple
1/2 Tsp blue spirulina
1 peeled, cooked and cooled Beet (you can buy these already done for you
1 smoothie pack Acai
Handful of ice
2 tbsp desiccated coconut (tiny small pieces rather than flakes
Coconut whipped cream – see here for recipe
Put in blender: coconut milk protein powder, banana, pineapple and ice. Blend. Take out about ½ cup and set aside. Add strawberries, raspberries and beet. Blend. Pour out about 1/3 of this mixture and set aside. Add acai, blueberries and blackberries. Blend. Pour this purple smoothie into glasses about 2/3 way full. Using a spoon, gently add the pink smoothie on top to fill the glass. Take the white smoothie you had set aside and add the blue spirulina to make your blue-green smoothie. Using a spoon, take some of the blue smoothie and run it down the inside of the cup all around the glass.
To 1 tbsp of coconut add a small dash of the blue spirulina and mix with fork until you have blue coconut. With the other tbsp. of coconut add a small amount of beet juice and mix until you have pink coconut.
Top the smoothie with coconut whipped cream and add your sprinkles! Enjoy and feel good!
Most people stop and smell the flowers; I stop and smell the herbs. My husband thought I was nuts when I walked over to him with a big bunch of basil and held it out for him to smell before I started making this soup. Combine that with both fresh AND fire roasted tomatoes, and you get a delicious, nourishing soup with layers of flavor. Try topping with additional basil chiffonade and if you desire, a sprinkling of fresh, grated parmesan.
1 T olive oil
1 ½ c onion, diced
3 cloves garlic, minced
28oz can organic fire roasted tomatoes
6 fresh organic roma tomatoes, diced
2 T grass fed butter (optional)
¾ cups fresh basil leaves, chopped
1 qt vegetable stock
5 cups vegetable or tomato juice
Juice of ½ lemon
¼ tsp each sea salt and pepper
¼ tsp crushed red pepper
1 tsp thyme
In soup pot, sauté onions in olive oil until soft. Add garlic and sauté for 1 minute. Add both kinds of tomatoes, butter, basil, stock and juice. Let simmer over low heat until tomatoes are soft, about 20 minutes. Add lemon juice, salt, pepper, crushed red pepper and thyme; continue to simmer another 10 minutes. Taste seasonings and adjust if needed.
It may be April, but here in Colorado its a snow day. I love snow, as long as I don't have to leave the house. Instead of loving snow, perhaps I love all the accoutrements...sitting in front of the fireplace with a blanket, books and a cup of cocoa. No chemical laden instant packet here, although its just as quick. This non-dairy, antioxidant rich cocoa takes minutes to make and is as delicious as it is chock full of healthy goodness. Cocoa and spices are full of antioxidants, and the nut milk and coconut butter add some healthy fat.
Ingredients per serving:
1 c almond, coconut or cashew milk
1 heaping tablespoon cocoa powder
1 heaping tablespoon coconut butter
1 tablespoon dark chocolate chips
pinch of salt
chipotle chili powder
Place all ingredients in small pot on stove, bring to a boil, whisking. Lower heat and whisk until all ingredients are melted, blended and creamy.
Can top with whipped coconut cream, cacao nibs and a sprinkling of chili powder.
Sometimes you just want a cheeseburger, but maybe you are gluten free and IF you can find a gluten free bun, it just leaves something to be desired. Maybe you are grain free and don't do a bun at all, but are growing tired of having your burger on a lettuce wrap. Maybe you just want something different.
Say "cheeseburger mac" to almost anyone and the image they get is that of macaroni and cheese with some ground meat thrown in. Probably not even good mac and cheese, but something made with the big salty block of processed cheese food that has become so ubiquitous with comfort food. ICK. I don't want macaroni and cheese with some meat in it (at least not today, that's a different recipe...), but rather a cheeseburger with some macaroni in it. That's what I've done for years and now Ill share it with you. There are multiple ingredient variations to make this recipe work with almost any eating style. Wash it down with a soda flavored kombucha! (my favorite is root beer!)
olive oil for pan
12 oz bean based penne pasta such as Tolerant (could use gluten free pasta or spiralized yellow summer squash cut into macaroni sized pieces)
1 lb grass fed ground beef, ground turkey or veggie crumbles such as Beyond Beef
4 slices nitrate free bacon (optional)
1 onion, sliced
smoked paprika, garlic powder, sea salt, chipotle hot sauce, and Worcestershire sauce to taste
1 dill pickle, chopped and about 1/4 c of the pickle juice
1/2 c homemade or low carb bbq sauce
6 oz extra sharp cheddar cheese, or vegan cheese such as Daiya, shredded
1 Tbsp yellow mustard plus more for serving
1 tomato, diced
Cook pasta in boiling salted water. In skillet with olive oil, cook ground beef, bacon and onions. Add seasonings, pickle juice, bbq sauce, and mustard. When pasta is done, drain and add to skillet, along with 4 oz of the cheese. Taste and adjust seasonings if needed. Top each serving with pickle, tomato, lettuce and additional mustard. and cheddar.
No, this isn't every day food. But it is a healthier version of special occasion food! I have reduced some of the sugar, and used beets to get the red color instead of food dye. Not to mention it contains antioxidant rich red wine and cocoa! Make sure to eat a slice of cake, not the whole cake.
1 c grass fed butter or coconut oil, softened
2 1/4 c dark brown sugar
3/4 c sugar
4 eggs ( can use flax eggs if vegan or allergic)
3 c flour (I used gluten free)
1 1/2 c cocoa powder
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
3/4 tsp salt
2 1/4 c red wine
2 tsp vanilla
1/4 c beet puree
2 T lemon juice
Cream your butter and sugars. Add eggs one at a time and mix well. Combine dry ingredients in one bowl and wet in another. Add alternately to rest of mixture, starting and ending with the dry, scraping sides of bowl between additions. Pour into prepared 8 or 9 inch round cake pans. Bake at 350 for 25 minutes. Cool completely before frosting.
Red Wine Frosting - Add enough red wine to powdered sugar to make a glaze to your desired thickness, Pour over the cake.
Are you grain free or gluten free and struggle to find a decent pizza crust? Even if you are just trying to cut starchy carbs, here is a pizza crust that you can actually pick up!
1 head cauliflower
3/4 c shredded Italian cheeses
2 tsp Garlic Galore seasoning
2 lightly beaten eggs
black pepper and crushed red pepper
1 Tbsp almond or coconut flour
Pulse the cauliflower in a food processor until the size of rice. Steam in the microwave. Let cool, then place in a clean dishcloth and squeeze out all of the moisture. Add to a bowl with the remaining ingredients. Pat into a circle on a parchment lined cookie sheet. Bake at 400 for 20 minutes. Top with your favorite pizza sauce and toppings. Bake an additional 10 minutes. Slice and say yum.
Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has.
1 cup pecans, almonds or walnuts
3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained
1/4 c coconut
1 T maple syrup
1 tsp vanilla extract
3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained
1/2 c coconut oil
3/4 c honey, maple syrup, coconut nectar or agave nectar
3/4 c lemon juice
zest of 1 lemon
1 tsp vanilla extract
a few drops of lemon essential oil
1/2 tsp salt
1/2 c coconut, almond or cashew milk
1 tsp ginger
1/8 tsp turmeric
Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil. pack crumble into bottom and slightly up the sides of the springform pan. set aside.
Blend all filling ingredients. Pour into crust. Freeze for 1-2 hours. Let sit about 10 minutes before serving. Garnish with lemon slices, blueberries and coconut. Enjoy.