one pan chicken skillet with creamy spinach, bacon, & mushrooms

easy, flavorful, creamy, healthy, and everyone in your house will love it, even the picky eaters!

ingredients:
4 pieces organic bacon, diced (i used organic turkey bacon with no nasty additives)
5 organic chicken breasts or thighs
1-2 T Italian seasoning
1 small red onion, peeled & sliced
3 c sliced mushrooms
4 garlic cloves, minced
1 can organic full fat coconut milk
sea salt + pepper to taste
1 T fresh thyme
4 c spinach

-preheat oven to 350F.
-in an extra large oven safe skillet, cook bacon until crispy. remove from pan & set aside on a plate.
-add chicken thighs to pan and season with Italian seasoning. sear 2 minutes each side, then place in the oven to 20 minutes until cooked through.
-while the chicken is cooking, prep the onion, garlic and mushrooms. when chicken is done, remove from pan and set aside with the bacon. add the onion, garlic and mushrooms to bacon grease and cook until softened. add coconut milk, s + p, fresh thyme and spinach to the pan and simmer for 5 minutes. add chicken and bacon back to the pan, mix up a bit and serve.
-option to serve with rice if desired & top with fresh parsley!

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!

ingredients:
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!

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.

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

dry:
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?!

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!

ingredients:
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!

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.

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!

ingredients:
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!

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.

ingredients:

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
ghee
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!

other:
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!

raw pistachio-lemon coconut keto truffles

these are SO DELICIOUS > make them.

in a food processor add:

1/2 c coconut oil
21/2 c unsweetened desiccated coconut

-process 1-2 minutes or so, then add in:

1/4 c almond flour
2 droppers full of vanilla stevia
5 drops lemon essential oil
juice + zest from one lemon

-process until it all comes together well. roll into balls and top with a raw pistachio. store in fridge.

grapefruit ahi tuna over roasted seaweed and kelp noodles

bursting with flavor, not too fishy, and sooo delicious. plus way too easy to make.

1 lb wild caught tuna fillets
1 medium red onion, sliced
3 green onions, sliced
3 T coconut aminos
juice of 2 limes
1 t ginger powder
3 large grapefruit, peeled and sectioned

-season & sear tuna on each side - cook to your liking. cut into bite sized pieces and throw in a large bowl with all other ingredients. mix well and let marinate together for an hour our so.
-when ready to serve, line a bowl with roasted seaweed, place kelp noodles on top, dish up some of the tuna mixture over the noodles and top with fresh avocado. serves 4.

raw vegan "meat" tacos

bold flavors, tasty spices, and perfect texture. these tacos come together quick and easy.
for the shell, i used romaine lettuce leaves. you can also use cabbage, coconut tortillas, corn tortillas, or your favorite healthy tortilla substitute!

filling:
1 c raw walnuts
3/4 c sundried tomatoes, soaked in hot water until soft
1 T coconut aminos
1 T acv
1 t cumin
1/2 t chili powder
1/2 t smoked paprika
1/2 t onion powder
1/2 t garlic powder
1 t sea salt

-add all ingredients to a food processor and pulse until it resembles ground meat.

1/2 red cabbage, shredded
juice of 2 limes

-mix together in a bowl.

-lay out your tacos shell of choice and load in walnut meat, then top with shredded cabbage, alll the fresh guacamole and cilantro. i added crispy freeze dried beet chips to the top also!

grainless tigernut cinnamon granola

crunchy, chewy, nutty, and so flavorful. this easy 10 minute granola is a healthy kitchen staple.
i love tiger nuts because of their slightly sweet, nutty flavor and nutrient levels! they are an awesome source of prebiotic fiber. a perfect substitute for oats! feel free to substitute any seeds/nuts you prefer. 

ingredients:
1/2 c sliced tigernuts
1/2 c raw almonds
1/2 c raw pecans
1/2 c raw cashews
1/2 c pumpkin seeds
1/2 c unsweetened shredded coconut
1/2 c almond butter
cream from the top of 1 can organic full fat coconut milk
stevia to taste
1-2 T cinnamon
1/2 t sea salt

-preheat oven to 300F, or dehydrator to 115F to keep it raw (personally, i like this version baked!)
-all the first 4 ingredients to your food processor and chop well. add to a bowl and mix in all other ingredients until well incorporated. 
-spread out evenly on a parchment lined baking sheet and bake for 15 min, then turn the pan 180 degrees and bake another 15-20 min until golden and fragrant. (or dehydrate until crunchy)
-cool, then break up and store in an airtight container...but it won't last long!

grapefruit glazed chicken breasts over creamy butternut squash puree

the flavor of this dish is out of this world. i have been craving grapefruit like crazy lately so this hit the spot! 
i served it over a puree of cooked butternut squash blended with coconut butter, cardamom, cinnamon, sea salt + pepper and a bed of arugula sprouts. it would also be delicious with a cooked grain or raw salad!
grapefruit is a unique fruit that helps speed up liver detoxification and improves your body's conversion of stress hormones. if you like the tartness of it, add less honey.

for the glaze:
1/2 c local honey or organic brown rice syrup
zest from 2 large grapefruit
juice from 3 large grapefruit
1 T acv
2 t dijon mustard
1/2 t sea salt
1/4 t pepper

-add all ingredients to a pot and whisk well while heating to a gentle simmer. let it simmer for 10-20 minutes until reduced a bit, then set in fridge to cool & thicken.

chicken:
-preheat oven to 375F.
-place 6-8 large organic chicken breasts in a large casserole dish. drizzle with melted ghee and evenly sprinkle with sea salt, pepper, smoked paprika, and herbs de provence (or your favorite poultry herbs).
-pour 1/4 of the glaze evenly over chicken and place in the oven for 30 minutes. once done, remove chicken and pour over 1/2 of the leftover glaze. bake another 10 minutes, pour the rest of the glaze on and bake until internal temp reaches 165F. remove from oven, cool 10 minutes and serve!

moist, grainless, ginger sweet potato turmeric muffins

-preheat oven to 350F.

ingredients:

2/3 c baked sweet potato flesh
zest of 1 large orange
1/2 c melted ghee
3 organic eggs
3 droppers of stevia
1 T melted coconut oil
1 t vanilla extract
1 T acv
1 T turmeric
1 T ginger
1/2 t sea salt
pinch of black pepper

-add all ingredients to a food processor and run until smooth and mixed well. then add in:

1/3 c coconut flour
1/3 c almond flour
1/2 t baking powder

-mix well. spoon into lined muffin tins and bake for 35-50 min until tops are golden and it passes the toothpick test! 
-enjoy warm with a bit of raw honey or homemade nut butter.

thai coconut mango chicken soup

ingredients:
2 organic chicken breasts, cubed
3 c organic homemade bone broth
1 can organic bpa free full fat coconut milk
1-2 T freshly grated ginger
5-10 drops lemongrass essential oil
1 c sliced mushrooms
1 large carrot, sliced
1 small red onion, sliced
juice from 1 large lime
2 T fish sauce
5 drops stevia

fresh mango, basil, cilantro, green onion + lime for garnish

-in a sauce pan on medium-high heat add broth, coconut milk, ginger and lemongrass oil. bring to a boil, then reduce heat and add all other ingredients. cook until chicken is opaque and carrots are soft. taste for seasoning.
-serve with fresh garnish ingredients. enjoy!

probiotic black sesame-cardamom coconut pudding

a mix between pudding, panna cotta, and coconut yogurt. whatever it is, it's delicious, easy, and filled with warming spices, healthy fats + proteins and all the good gut bugs.

-gently warm one can organic bpa free full-fat coconut milk in a pot on stove. whisk in a couple drops of stevia (to taste), and a pinch of cardamom, ginger, nutmeg, cinnamon, sea salt (all also, to taste).
-once warm, add to a high speed blender with 1 T organic gelatin powder + 1-2 T black tahini (or fav nut butter) and blend until smooth. 
-let it cool to room temp and mix in 2 opened capsules of probiotics. pour into small glass jars (i added my date fudge to the bottom of a few of them-mmmm!) and cover with a lid. leave on counter overnight to let the bugs grow (optional), then refrigerate until chilled and firm(ish).
-enjoy with fresh fruit + nuts, seeds, whatever sounds delicious!

note: this is also an awesome recipe to throw some of your adaptogens/medicinal mushroom powders in! i love adding reishi when i make this.