flax milk

been loving this flax milk for all things lately. especially with granola and in my morning “latte” to make it extra creamy. it also packs some healthy fiber and fats making it ideal morning fuel!

it’s so simple and fast to make. + you can easily adjust the flavor to your liking!

to make:

add 1/3 c ground organic flaxseed (or 1/4 c whole flax) to a blender with 3 c filtered water & a pinch of sea salt. blend on high for 15-20 seconds (no more).

set in fridge for 10 minutes and your milk will separate into 3 layers. after 10 minutes, scoop off the top layer and either throw away or use in baked goods/granola (a perfect egg replacement!). add spices/sweetener as desired and blend another 30 seconds. i love to add vanilla bean powder, organic stevia or a few dates, and cinnamon + nutmeg!

-store in fridge 2-5 days and shake before using.

*note: as you’ll see in the second picture, more flax fibers will settle at the bottom as it sits. i like to keep these in because 1: i like the extra fiber & 2: i’m too lazy to strain it! but you can take an extra step and strain through a nut milk bag if desired.

this milk is seriously soooo creamy and delicious. i can’t believe i’m just discovering it!

FIRE CIDER

a little something to save you this winter.

this powerful brew is a simple & effective way to stay healthy during these critical months!

a few spoonfuls a day will clear the sinuses, boost digestion, balance the overactive sweet tooth we tend to get in the cold months, and can help kick cravings for caffeine as well! it’s antibacterial, immune boosting, and energizing—just what we need right now!

to make, add the following ingredients in desired portions to a mason jar (try to source everything organic):

chopped ginger root

chopped turmeric root

chopped horseradish root

crushed garlic cloves

chopped onion

organic orange peel (i used dried)

black peppercorns

raw local honey (to taste)

-place a fermenting weight on top and fill jar with raw apple cider vinegar until everything is submerged. seal with a lid and set in a cool, dark place for 4 weeks, then strain.

-you can add more raw honey at the end to make it as palatable as you need. i like to store mine in the fridge once i strain it & take 1 T in the mornings with food. i also frequently use it as a simple salad dressing mixed with a little evooo! 

low carb + sugar free carrot cake

1/2 carrot cake, 1/2 cheesecake!

had a random craving for carrot cake the other day and this made all my dreams come true. dev’s too. he’s been digging in with me!

the right kind of fats in the fall are essential.

one of the best fats to nourish your body in autumn is ghee. although ghee is made from butter, it is lactose free which makes it easier on digestion for those sensitive to dairy, and very beneficial to health. plus it has a high smoke point, making it great for cooking and baking!

personally, i love the taste much more than butter. & vanilla bean ghee makes desserts so delicious!

for the base, in a large bowl add:

3/4 c coconut flour

2 c runny nut butter sweetened with organic stevia to desired sweetness (i did a mixture of tahini & macadamia nut butter)

1/2 c shredded organic carrots

1/4 c melted vanilla bean ghee

1/2 t nutmeg

1 t cinnamon

1/4 t sea salt

1/4 c vanilla grass fed collagen protein

-mix well, taste for sweetness & add more if needed, along with a bit of water to form a thick dough-like consistency.

-line an 8x8 glass dish, or a 9” springform pan with parchment and press mixture evenly into the bottom. place in fridge.

for the vegan cheesecake layer, add to a blender:

4 c raw organic cashews, soaked for 8 hours and drained

1/4 c coconut oil

1/2 c lemon juice

1/3 c filtered water

1/4 t vanilla bean powder

pinch of sea salt

organic vanilla bean stevia to taste

-blend until extra smooth & creamy. taste & adjust sweetness as needed.

-pour evenly over cake and refrigerate or freeze until firm before slicing. i topped with dried orange peel + bee pollen and a few mulberries before serving.

roasted zucchini-herb hummus

saturday snack bowl loaded with nutrients, fiber, and healthy fats featuring:

roasted zucchini-herb hummus

(bean free)

-in an oven preheated to 400°F, roast 3 medium sliced zucchini tossed with avocado oil & s + p for 35 minutes. cool for 15 minutes, then add to a blender or food processor with:

2 t evooo

1/4 c raw organic tahini

2 t cumin

s + p to taste

2 cloves garlic

1 T acv

2-3 c packed herbs (i used basil, parsley, & cilantro)

-pulse to desired consistency. enjoy with crackers, on a sandwich, or with veggies! we also made chicken wraps with this hummus & sprouts in a coconut flour tortilla & it was delicious!

tip: you can water it down a bit + add more vinegar and use it as a yummy, creamy salad dressing!

ENCHILADAS

low carb + dairy, bean, sugar, and grain free using a few of my favorite products. so clean and easy on the digestive system!

dev ate them before i tried them & shocked me when he told me they were the best enchiladas he’s ever had.

how to:

-preheat the oven to 350°F and coat a 9x13 casserole dish with avocado oil.

-cook & shred 1lb organic pasture raised chicken breasts (easiest way: place chicken breasts in a baking dish and add any seasonings you’d like. add a little bit of water + splash of acv to the bottom of the pan and cover with foil or an oven-safe lid. bake at 375ºF for 30-40 minutes, until the chicken is cooked through. remove from the oven and shred in juices. strain out most of the juices, leaving a bit with the chicken.)

-in a large skillet, heat 1 T avocado oil and add in 1 chopped onion, 1 medium shredded zucchini, 2 large shredded carrots, a handful of chopped cilantro + sea salt, black pepper, chili powder, and cumin to taste. sauté 8-10 minutes. add the shredded chicken & remaining juices to the skillet and mix well. remove from heat & cool.

-in a large bowl, combine 1 container of siete cashew nacho cheese & 1 c plain sheep yogurt (or plain yogurt of choice-coconut yogurt works well too!). mix well, then combine with chicken and veggies.

-using your tortillas of choice, add 1/2 heaping cup of the mixture to the center of the tortilla, roll it up and place seam-down in casserole dish. repeat until pan is full and pour one container of siete green or red enchilada sauce evenly over the top. cover and bake for 30 minutes, then uncover and broil for 5 minutes (sprinkle with cheese if that’s your thing!)

-dish them up topped with more yogurt, fresh cilantro, & avocado.

healthy burritos!

burrrrrito time? k. these will be on repeat until gone.

the combo seems odd, but trust me:

-siete foods large tortilla-warmed on stove

-smoked wild caught salmon (this brand is just wild salmon+sea salt!)

-siete nacho cheese (ingredients are on point—although i do wish it was organic!)

-homemade guac

-homegrown sprouts

-sautéed onion + zucchini (in place of beans for me!)

-on the side: cilantro + plain sheep yogurt in place of sour cream cause it’s clean & YUM

(also served with a little pico)

tahini maca fudge

holy moly. this is the creamiest, gooiest, most delicious treat.

maca has so many health benefits for men & women alike. it nourishes the endocrine system and helps with hormone balance as well as boosting libido!

whip this up in just 2 minutes:

1/4 c organic vanilla bean ghee, melted

1/2 c organic tahini (runny)

1 T organic maca (gelatinized is easier to digest)

2-3 T raw organic cacao powder (i used a cacao collagen protein in place of this to add some skin nourishing protein!)

1/4 t cinnamon

1/4 t cardamom

pinch of sea salt + organic stevia to taste

-mix all ingredients together well and pour into silicone moulds or a lined dish. place in freezer until firm & eat!

*store chilled or frozen

broccoli & cauliflower seared steak salad with golden dressing

what do you do with your leftover steamed veggies that no one will eat??

we made this tasty broccoli & cauliflower seared steak salad with golden dressing and no veggies were wasted!

toss in a bowl your leftover steamed veg, chopped almonds, sliced apples, and organic protein of choice & drizzle with this delicious immune boosting dressing:

in a blender, add—

1/3 c evooo

1/4 c acv

1 T lemon juice

1 clove garlic

1/2 t turmeric powder

1 t sea salt

1/2 t black pepper

-blend until smooth.

egg roll bowls

egg roll bowls today were so tastyyy

how to:

1 lb organic grass finished ground beef

1 c shredded green cabbage

1 c shredded purple cabbage

1 c shredded carrots (i have to avoid cabbage right now so we did all carrots)

1/4 c primal kitchen organic no soy teriyaki

1 T organic coconut aminos

2 sliced green onions

-brown meat in a large skillet. drain any excess liquid after cooking and add cabbage & carrots to the skillet. cook a few minutes until wilted, remove from heat and toss in the rest of the ingredients.

-we added to a bed of greens & topped with:

organic chopped macadamia nuts

organic black sesame seeds

avo

fresh cilantro

fresh lime juice

bit of fermented veg

flaked sea salt

2 minute soft serve ice cream

a very nice weekend treat!

this 2 minute soft serve ice cream is bringing me back to the (many) chocolate frosty runs to wendy’s late at night in high school...just upgraded a bit!

in a blender add—

2 c crushed ice

1/4 c milk of choice (i used homemade walnut milk)

1/2 c vanilla coconut yogurt (i used GT brand)

2 T organic tahini (optional to make it extra thick!)

3-4 T reishi-chocolate further foods collagen protein (or your fav organic chocolate protein powder)

1/2 frozen organic banana

a few drops of stevia if you want it sweeter

pinch of sea salt

-blend until smooth + pulse in 1-2 T cacao nibs at the end. freeze for 2 hours if you want it more firm, or drink straight out of the blender for more of a milkshake consistency! 

fresh summer salad with baked salmon

feeeeling this meal today. in a bowl mix:

1 whole chopped cucumber

handful of garden fresh grape tomatoes

3-4 chopped artichoke hearts

with dressing:

s + p

2 t evoo

1 T acv

1 T organic tahini

top with wild caught baked salmon or protein of choice.

(salmon was drizzled with coconut aminos, spices, & s + p & baked at 400°F for 16 minutes, flipping halfway through and broiled for the last few for that crisp!)