nourish. slow down. relax. balance. love. wholeness is not perfection.

Monday, March 12, 2018

butternut squash & kelp noodle pesto pasta

the color associated with the month of march is GREEN for a reason! the importance of incorporating bitter, dark leafy greens at this time of year is vital. in the month of march your body starts purging excess fat and heaviness of winter-bitter foods aid in this process of detoxification and fat burn. 

so feed your body well!

*the way we feed & treat our body in the spring sets the tone for our health the rest of the year*. 

are you listening to what your body wants? are you enjoying a bit lighter, more nutrient dense foods? eat your bitters! help your liver purge the stored up winter toxins and fat. you’ll feel amazing.

here’s an easy & delicious way to get loads of these greens in:
supergreen PESTO
noodles: use your fav. i mixed kona berry kelp noodles with butternut squash noodles, boiled them for a few minutes, then drained the water, added some ghee and stir-fried them a few more minutes.

deep green pesto sauce: this stuff is delicious. save the leftovers for veggie/flax cracker dipping!
i added a special ingredient-sea clear. i love this stuff! so nutrient dense. plus it’s fermented, contains nutrients from sea greens, extra salty, extra yummy. you do not have to add this, just add seasoning of your choice to taste if you don’t have it. (i got it online at thrive market)

throw the following in a blender:
4 c baby spinach / bitter green mix (i used mustard and dandelion but be careful cause too much of these will make it too bitter and spicy! if you’re not a fan, stick with spinach)
2 c parsley
1 c cilantro (don’t be afraid to throw stems in!)
4 T nutritional yeast
2 T sea clear
1-2 cloves raw garlic
2 drops of oregano essential oil (this magic ingredient makes it so yummy)
1/3 c organic pure avocado oil or olive oil
2-4 T c apple cider vinegar or lemon juice
2 packets of chaga mushroom from four sigmatic (optional for that extra nutritional love)

-blend all ingredients a minute or two until smooth, mix with prepared noodles, top with more parsley + eat! i also added spirulina crunchies to the top & sprouted flax crackers, cause crunch is life.
my husband downed this in minutes (and if you know him, he’s a chick-fil-a, salt and vinegar chips kinda guy. ha!). i enjoyed it slowly, savoring each bite! yum.


(ps. hey! i’m back in business here. finally settled in our new home & have some good stuff coming your way!)

Wednesday, September 13, 2017

spiced carrot fries

a delicious, healthier alternative to regular french fries or sweet potato fries. i actually enjoyed these much more than the other two! quick + easy to make. no need to peel the carrots, just gently wash them. the skin is so good for you!

2 lb large carrots, washed & sliced into thin sticks
4 T coconut oil or ghee, melted
2 t coriander
1 t cumin
1 t sea salt
1/2 t black pepper

-preheat oven to 400F.
-toss carrots with oil + spices and lay out evenly on a baking sheet.
-bake for 30-40 minutes until crispy on edges, rotating once halfway through.
-enjoy with homemade healthy ketchup or ranch dressing!

Monday, August 21, 2017

fresh peach cobbler with coconut whip (grain, nut, + sweetener free!)

this delicious seasonal favorite is easy as it gets. make it and eat it for breakfast all week! naturally sweetened with stevia and the light sweetness of coconut, cinnamon & local peaches. so no sugar overload + all the good stuff your body loves!

serves 12-16:10 fresh local peaches, peeled & sliced
juice of 1 large lemon
1 t cinnamon
1/4 t liquid vanilla stevia (omica organics is the best + most pure brand i love! find it on amazon)
-mix all ingredients well in a large bowl. spread into the bottom of a casserole dish.

1 c coconut flour
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/2 t sea salt
1 t vanilla extract

2 t liquid vanilla stevia
6 farm fresh organic eggs
11/2 c coconut milk

-preheat oven to 350F.
-mix wet & dry ingredients separately, then together well. spread evenly over peaches, sprinkle with unsweetened coconut and bake for 30-40 minutes until golden on top and bubbly on sides.
-serve warm or chilled with delicious coconut whipped cream or your favorite healthy ice cream.

what's better than peach season?!

Wednesday, August 16, 2017

bean free, gut healthy roasted beet + zucchini hummus

delicious and easy to make. perfect for those needing an easily digestible snack that is allergen free and healing to your gut! i could eat this all day.
enjoyed it with cucumber slices and Siete corn + grain free tortilla chips (sooooo good. like crack good). it would be delicious with any veg sticks, on a wrap, or with your favorite flax crackers too!

1 lb beets, washed and cut into small cubes, then salted and roasted at 350F for 30 min until soft
1 lb zucchini, cut into chunks
1/4 c pure collagen bone broth protein (unsweetened and unflavored - *optional*)
3 T organic evoo
2 T raw tahini
3 T acv
juice of 1 lemon
2 garlic cloves
1/2 t sea salt
1/2 t coriander
1 t cumin

-simply place all ingredients in a blender and blend until smooth and creamy!

Sunday, July 30, 2017

super green matcha coconut macaroons

the texture of these macaroons is my fav. they are slightly crunchy and soo tasty. you can bake them, dehydrate them, or keep them as is. for a raw vegan option, leave out the bone broth collagen powder and just do the greens powder. add anything else that sounds yum to you!

3 c organic unsweetened shredded coconut
1/3 c coconut oil
1/3 c almond meal
3 T organic bone broth collagen protein
3 T raw organic powdered greens mix (mine has oat grass, barley grass, alfalfa, matcha, and a few other super foods including ashwagandha and reishi!)
1 t vanilla bean powder
1/4 t sea salt 
stevia to taste (i did 1 dropper full of my favorite omica organics)

-add coconut and coconut oil to a food processor and blend on high for 1-2 minutes.
-add all other ingredients to the food processor and run until combined well. 
-using a small cookie scoop, make about 30 individual bite sized pieces and set them on a parchment lined baking sheet or dehydrator trays. sprinkle with more dried coconut & dehydrate at 115F for 2 hrs or bake on oven's lowest temp until barely starting to turn golden (watch closely). alternatively you can just set the macaroons in the freezer until firm, but they will have to stay chilled.
-store in an airtight container.

Thursday, June 29, 2017

paleo plantain fries

this easy recipe makes the most delicious, crispy on the outside, starchy on the inside "french fries"-minus the awful oils, overload of salt, and white potatoes. and they take just minutes to make!
they taste amazing by themselves, or dunked in your favorite homemade sugar free ketchup, or dipping sauce. even great with guac!

3 green plantains
3 T coconut oil
sea salt + pepper to taste

-score your plantains and remove the peel. cut in half, and then slice up like fries.
-heat your oil in an extra large skillet and add plantains. season with s + p and cook a few minutes each side to your desired crispiness. remove from heat and enjoy!

Saturday, June 24, 2017

paleo crispy salmon tacos with chipotle-lime cabbage & apple slaw

celebrate taco Tuesday, or any day with these AMAZING + super easy tacos. i used my favorite (Siete brand) almond flour paleo tortillas and primal kitchen's tasty chipotle-lime mayo to whip up an easy coleslaw.


for the slaw:
1/2 red cabbage, shredded
1/2 green cabbage, shredded
1-2 crisp apples, chopped
1/2 c chopped cilantro
juice of 3 limes
1/2-3/4 c chipotle lime mayo (to desired taste)

-add all ingredients to a large bowl and mix thoroughly. let it sit and marinate in fridge at least 30 min. (it is even better the second day!)

for the salmon:
4 small wild caught salmon fillets
smoked paprika
sea salt

-preheat oven to 350F. 
-rub salmon fillets with ghee and season with smoked paprika and sea salt. 
-in an oven safe skillet, sear fillets 1-2 minutes each side, then place the pan in oven for 5-6 minutes until cooked through. watch closely!

8 small tortillas of choice
fresh avocado
fresh cilantro
fresh lime juice 

-warm tortillas on stove and top with slaw, salmon, fresh cilantro, avocado, a dash of sea salt and a squeeze of lime. serve!