Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

Simple winter bone broth + local veg soup

Perfect for chilly mornings or nights!

In a large pot, add:

4 large chopped carrots
4 c baby kale
1 t fennel seeds
1 T minced fresh ginger
Juice of 1 lemon
1/2 t sea salt
+ option to add any other veg you have in your fridge that needs to be eaten!

Then add homemade or high quality organic bone broth to cover veg. Bring to a boil and cook until carrots and kale are soft and easy to chew. Easy to chew means easy to digest!

Top with fresh parsley and add pressure cooked beans or serve with your protein of choice. I ate with sprouted seed & onion flatbread + sheep yogurt for extra protein & probiotics.

Toasted tigernut, sesame, & coconut porridge

This recipe is filled with the most nutrient-dense, delicious ingredients… and I’m just realizing that I probably haven’t ever explained why I love tigernuts so much?! Here are a few reasons I love them and use them frequently:

-while the name makes us believe otherwise, these little guys are not nuts at all! They are a root vegetable grown all around the world. Very high in magnesium, phosphorus, potassium, vitamins C and E, and a great source of resistant starch fiber.

-a great option for sluggish digestion and amazing for helping balance blood sugar—keeping you fuller longer. They also benefit your gut by acting as a prebiotic, stimulating the growth of good bacteria in the digestive tract.

-the taste is naturally sweet, similar to a mix of coconut + almond which allows you to use less sweetener in recipes that you add them to. 

Aside from all the amazing benefits of tigernuts, black sesame seeds are also a dense source of nutrition. They contain loads of antioxidants, amino acids, and are an especially rich source of macrominerals and trace minerals. 

Now you know a few reasons why you need to make this yummy breakfast!

Preheat oven to 350 F.

On a baking sheet, spread 1/2 c sliced tigernuts, 1/2 c coconut flakes, & 2 T black sesame seeds. Place in oven and stir every couple minutes until golden and fragrant.

Bring 2 c unsweetened coconut milk to a boil in a large saucepan. Turn to a simmer and add a few drops of stevia or a few teaspoons of coconut sugar to your desired sweetness. Add a pinch of sea salt and cinnamon, ginger + nutmeg to taste. 

Once the coconut & tigernuts are golden, add to saucepan and bring back to a boil (reserve a small handful to top). Stir constantly until soft & creamy & most of the liquid is absorbed. 

Pour into 2 bowls and top with extra toasted goodness, a drizzle of pure maple syrup, and fresh fruit.

 

Roasted cauliflower steaks with local greens and tahini sauce

The perfect winter vegetable dish!

Slice one large head of cauliflower into 1/4” steaks. Place on a parchment-lined baking sheet and drizzle with evo avocado oil & coconut aminos. Roast in an oven preheated to 400°F for 20 minutes, then flip and roast until browning.

In a blender, add:
1 clove garlic
Juice of 1 lemon
Pinch of sea salt
1/3 c raw organic tahini

-blend until smooth (add water as needed to desired consistency).

Once cauliflower is done, add a large handful of local greens to the top and roast a few more minutes.

Plate steaks and drizzle with tahini sauce + top with fresh parsley. Serve sprinkled with a few baruka nuts for a little crunch and your protein of choice on the side for a well balanced meal.

We ate with lemon roasted salmon + drizzled the tahini sauce over everything and it was amazing.

Pumpkin Chocolate Chunk Loaf With (dairy free) Cream Cheese Frosting

Are we sick of pumpkin things yet? This is all the goodness of a pumpkin dessert without the junk + sugar!

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein or just ingredients pumpkin spice protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1 t pumpkin pie spice (optional)

-mix well. 

In a blender add:
3 organic local eggs
1 t vanilla
1/2 c melted grass fed ghee, butter, or coconut oil
3/4 c organic pumpkin purée

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-smooth evenly into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting:
Beat together the following:
4 oz organic cream cheese (DF if needed. I used & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
2 T organic vanilla bean ghee, melted
6 T primal kitchen vanilla collagen creamer
Pinch of sea salt

-spread evenly on top of chilled loaf and store in fridge. 

green bean & squash chicken salad

Umm, YUM. Leftovers lunch:

Green bean & squash chicken salad

Serves 2:

2 c cut & steamed green beans
1/4 c avocado oil mayo
1/2 avocado, mashed
1 c chopped fresh arugula
1/2 t black pepper
1/4 c barukas nuts (or nuts/seeds of choice)
1-2 c sliced & roasted delicata squash
8 oz grilled or baked free range organic chicken, cut into bite-sized pieces

Mix it all together and eat!

protein-packed pumpkin chocolate chunk cookies with caramel cream cheese frosting

Easy. Moist. Dense. Nutritious!

You’ll want to double these.

Preheat oven to 325°F

In a large bowl:

1 c pumpkin spice protein powder (i like just ingredients brand)
1/2 c tigernut flour
1/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
1 t pumpkin pie spice (optional if you like it extra spiced!)

-mix-

In a separate bowl, mix:

2 T melted organic ghee or coconut oil
1/4 c mesquite powder
20 drops of vanilla stevia
3 local organic eggs
3/4 c organic pumpkin purée

-mix well and then mix into dry ingredients well. Option to stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-evenly space about 1” apart on a parchment-lined cookie sheet and bake for 16-20 minutes. Cool completely.

Frosting:
4 oz organic cream cheese, DF cream cheese, or I used coconut cult’s vanilla toffee coconut yogurt-yum!!
1/4 c mesquite powder
1 t vanilla extract

-whip together with a hand mixer until fluffy and spoon onto cooled cookies.

*store extra cookies in fridge or freezer.

Roasted Salmon Eggs Benedict

A yummy twist on the classic breakfast!

(The sauce can definitely be made from scratch, but I used the primal kitchen hollandaise because it’s quick and delicious!)

Place 2 salmon fillets on a parchment-lined baking dish and drizzle with lemon juice, coconut aminos, fresh dill, & black pepper. Bake at 375°F for 15-20 minutes until done to your liking.

Sauté local greens of choice in lemon juice & coconut aminos & session with s + p.

Toast your favorite bread (I used a yummy coconut flour paleo bread) and top with greens, salmon fillet, and a fried or poached egg. Drizzle with hollandaise, sprinkle with fresh dill, & eat!

Healthy Banana Bread

Made this two weeks in a row because we ate it so fast! It’s moist, dense, and so satisfying. Plus it comes together quickly.

The high protein & fiber balance out the sugar hit that you’ll typically get with traditional banana bread…and it’s every bit as delicious! 

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder

In a blender add:
2 ripe bananas
4 organic local eggs
1 t vanilla
1/2 c mesquite powder
1/2 c melted grass fed ghee, butter, or coconut oil

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-pour into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean. We’ve been eating it warm with vanilla bean ghee & coconut yogurt. Yum!

greek artichoke cauliflower rice salad

Post workout outside fuel.

10/10 recommend this lunch: Greek artichoke cauliflower rice salad

2 c riced cauliflower
1 c chopped artichoke hearts
1 c grape tomatoes
1 large cucumber, chopped
1/4 c olives
1/2 c chopped parsley
1 minced clove of garlic
1/4 c evooo
Juice of 1-2 lemons
S + P to taste

Mix all ingredients well. Serve with roasted salmon or chicken &/or pressure cooked chickpeas + ate with flax crackers on the side!

Tip: you can make this in a big batch and have quick meals for several days! Serve in a wrap to switch it up.