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!)

3 ingredient coconut squares

...they’re kind of addicting and the yummiest snack:

3 c unsweetened shredded coconut

1 1/4 c coconut oil-melted & whisked with vanilla stevia to taste

-line an 8x8 pan with parchment. in a large bowl, mix ingredients well and press evenly into pan. freeze until firm, slice, and enjoy!

-bonus: before freezing, press dried fruit such as mulberries, cranberries, or pineapple into top of bars for an extra sweet treat!

-protein bonus: add in several tablespoons of grass fed collagen peptides to give this treat a protein upgrade.

chicken salad lunch bowl

my favorite chicken salad lunch bowl:

2 c organic free range rotisserie chicken meat, shredded

1/4 c organic tahini

1/2 cup sheep yogurt (or your fav plain yogurt)
2 heaping cups tender herbs of your choice (i used parsley, basil, and cilantro)
1 T acv
s + p to taste

1 T ev organic olive oil
2 celery stalks, thinly sliced

3 T capers

2 T chopped green onions
-add tahini, yogurt, herbs, acv, oil, s + p in a blender and blend until smooth. in a medium bowl toss the chicken, onions, capers, & celery with the sauce. eat as-is at room temperature, or place in the fridge until chilled. serve on bread, with crackers, or on a bed of homegrown sprouts + juicy blackberries. 

flourless breakfast cake with fresh nectarines

grateful to be back to the grind here in arizona and excited to share some new things i’ve been working on/researching/learning over the past 6 months. i love these wild times. they keep me on my toes, challenge me, and change me in necessary ways.

for now, really needing to remake this flourless breakfast cake with fresh nectarines that i created while in utah. it’s quite easy! 

how to:

in a large bowl—

4 organic pasture raised eggs

1 c organic cashew butter

1/4 c organic plain coconut yogurt

1/2 c vanilla collagen protein

1 t baking soda

1 t pure vanilla extract

few drops of vanilla stevia

-beat with a hand mixer until fully combined.

-preheat oven to 350°F and grease a 9” cake pan. smooth batter into pan and bake for 30 minutes.

-cool fully, remove from pan & top with fresh fruit. serve with yogurt for breakfast or dessert!