roasted wild caught salmon + asparagus

sumac.
homegrown sprouts.
beet dust.
spirulina crunchies.
lemon.

how to:
roast asparagus in a pan with ghee, acv, s + p. remove to a plate and add more ghee to the pan. cook salmon until it’s almost done, then set under the broiler until the top is crispy. serve over asparagus with a generous sprinkle of sumac (a delicious tart spice), spirulina crunchies, sprouts, dried beets, and a squeeze of lemon.

warm maple mulberry peach (grain free) porridge

found some juicy late season peaches & made this tasty sunday brunch:

2 T hemp seeds
2 T sprouted pumpkin seeds
1/4 c unsweetened coconut flakes
1 T chia seeds
1/4 c other chopped organic raw nuts of choice
1 c homemade coconut or nut milk of choice
few drops of maple stevia or 1 T lakanto maple syrup
pinch of sea salt + cinnamon + nutmeg
1/2 chopped peach + slice the other half to top
2 T dried mulberries

-add all ingredients to a sauce pan and gently heat on stove over low heat, stirring frequently until all the liquid is absorbed.
-transfer to 2 serving bowls and sprinkle generously with cinnamon, bee pollen, and fresh fruit.
++ mixing in a packet of chaga or reishi mushroom + adding a dollop of fermented coconut yogurt is always a good idea.

thai mushroom sauté over ghee baked salmon + cauliflower rice

salmon:
2 fillets wild caught salmon
organic ghee
fresh lime juice
s + p
-line a baking tray with tinfoil, then a layer of parchment paper. rub salmon with ghee on all sides and drizzle with lime juice + sea salt and black pepper. wrap up fish and bake at 450F for 12-15 min until cooked through.

mushrooms:
4 T organic ghee
1 lb mushrooms, cleaned & sliced
1 minced garlic clove
2 T green onions, sliced
large handfuls fresh cilantro leaves
pinch of cayenne pepper
1/2 t turmeric
1/2 t sea salt
1/4 c fresh lime juice
-heat oil in a large frying pan. add garlic, mushrooms, and green onion and sauté 5-7 minutes until lightly browned. add the rest of the ingredients and stir well. (option to add in a few handfuls of spinach like i did as well)
-serve over baked salmon & steamed cauliflower rice or broccoli.

chaga-chai collagen snack bites

build your immune system with grounding spices + chaga for the coming cold months.

buy organic + fair trade!

1 c shredded coconut, unsweetened

1/2 c shredded tigernuts (or more coconut)

3 T melted organic cacao butter

3 T raw organic tahini

3 T softened coconut butter

3 T vanilla collagen peptides

2 packets four sigmatic chaga mushroom

1/4 t turmeric

1/4 t ginger

1/4 t cinnamon

1/8 t cloves

1/8 t nutmeg

1/8 t cardamom

1/8 t vanilla bean powder

pinch of black pepper + sea salt

-mix everything well in a large bowl. roll into balls and place in fridge until set.

keto beef instant pot stew

warming, grounding, nourishing, easy fall dish. one pot meals are my jam!

used my instant pot for the first time the other day and it is most definitely all it’s cracked up to be. 

2 T organic ghee
1 onion, diced
2 garlic cloves, minced
1 lb organic, grass fed beef, cubed
5 c organic grass fed bone broth
2 c sliced mushrooms
2 c sliced celery
2 c sliced carrots
1 c celery root, peeled & chopped
1 c green beans, cut into 1” pieces
2 T acv
1 T red pepper flakes
1 T turmeric
1 t cumin
1 t coriander
1 T fresh thyme, chopped
s + p to taste
chives + parsley to garnish

-set your instant pot to sauté & add ghee. once hot, add onion & garlic & sauté until soft. add beef cubes, season with s + p, and brown on all sides, about 5-7 minutes.
-turn instant pot off and add all other ingredients. screw on lid and set to high pressure, manual for 15 minutes. release steam when finished cooking.
-serve with optional garnishes and flax or beet chips!

*support all organic & local when possible*

sprouted mung bean + shaved chiogga beet salad

my favorite beets-easy to see why! this pretty salad comes together in minutes and is so fresh, yet grounding. perfect for the season transition.

2 large, peeled & thinly sliced chiogga beets (used my food processor slicing blade on the thinnest setting for this)
1 large avocado, cubed
1 c sprouted + cooked mung beans (cooked mine in bone broth for added nutrition bonus!)
1/2 c peeled tigernuts
1/4 c dried golden berries
fresh cilantro + parsley + chives

-mix well, then add dressing to taste:
organic evoo, grainy mustard, fresh lime, s + p, dash of acv. toss thoroughly.

store in fridge—gets tastier day 2!

double chocolate chunk sesame-pumpkin cookies

*free of allergens, dairy, nuts, eggs, flour, and sugar. rich, gooey, & keto friendly!

1 c organic smooth tahini

1 c organic pumpkin purée

1/3 c organic cacao powder

1 t cinnamon

20 ish drops of organic pure stevia to taste

raw organic cacao paste chunks

-mix all ingredients (minus cacao paste) *very well. set in freezer for 10 min & preheat oven to 350F.

-roll into balls & place on a parchment lined baking sheet (flatten a bit if desired). press a few pieces of cacao paste into the top of each. cook for 12-15 min.

easy & delicious! enjoy hot out of the oven with a glass of homemade nut milk.

(store in an airtight container in fridge up to a week)

cold weather clam curry chowder

keto + dairy free.

it’s been rainy and a bit cold here in az! like a dream! this soup hit the spot last night, bursting with flavor. a generous amount of lime juice at the end is key!

1 T organic ghee or coconut oil
3 shallots, diced
11/2 T red thai curry paste
11/2 c organic bone broth
11/2 c organic full fat coconut milk
6oz canned clams (high quality), drained
1/4 t sea salt
1/2 t black pepper
1 package organic kelp noodles, rinsed & chopped

fresh basil, cilantro, green onions & lime juice + a drizzle of organic evoo to top

-heat ghee in a large pan and sauté shallots until tender. reduce heat to low, whisk in curry paste, broth, coconut milk, sea salt, & pepper. simmer on low, uncovered for 20-40 minutes until broth reduces a bit. add clams and washed kelp noodles and simmer for 5 minutes.
-remove from heat, place in serving bowls and garnish as desired. serve with flax crackers.

maple-brazil butter cookies

keto, dairy free, egg free, sugar free!

3 ingredients. no-bake. melt-in-your-mouth.

dev has seriously been devouring these! ha! he asks for 2 after every meal. that means they’re GOOD.

1 c coconut flour
2 c smooth raw brazil nut butter (or almond or peanut!)
1/3 c monk fruit maple syrup (surprisingly tasty with no noticeable aftertaste! see photo)
optional: pinch of cinnamon, sea salt + vanilla bean powder

-mix all ingredients very well. roll into balls & flatten into a cookie shape, or, roll out and use cookie cutters! store in fridge. eat with fresh figs and mulberries for a real nice treat.

creamy turmeric latte heaven

a biiig cup of this is just DOING IT for me today.

gut lovin’. brain boostin’. hormone supportin’.

(:

1.5 c brewed dandelion + nettle tea
1 T turmeric
pinch of black pepper
1/8 t ginger
1/8 t cardamom
1/8 t cinnamon + more to top
2 T vanilla collagen creamer
2 T coconut butter
1 t vanilla bean ghee
2 t mesquite powder
1 t gelatinized maca
stevia if needed - to taste

-blend until frothy and smooth.

**buy organic**

roasted veg+yogurt lunch bowl

ghee roasted roasted sweet potato, shiitake, cauliflower + broccoli

home grown sprouts

sea salt, black pepper + hing spice

loads of nutritional yeast

drizzle of apple cider vinegar + enjoyed with my fav sheep yogurt 

sounds like a weird combo but soooo dang good

nourish yourself!