double chocolate raspberry fudge brownies

Healthy. High in protein + very low sugar!

Preheat oven to 350°F

In a bowl, whisk:

4 organic pasture raised eggs

1/3 c melted organic ghee

1 t vanilla extract

Add in:

1 c paleo valley vanilla bone broth protein powder

1/3 organic cacao powder

1/2 c tiger nut flour (can sub almond too but not as good imo!)

Pinch of sea salt

1/2 t baking soda

Mix well and then stir in 1/2 c pure cacao chips (or healthy chocolate chips of choice) and 3/4 c organic freeze dried raspberries. 

Spread into a 8x8 glass baking dish lined with parchment and bake for 20 minutes. 

Cool 10 min, slice & sprinkle with more freeze dried raspberries. I enjoyed them for breakfast with yogurt-yum!

Quick banana muffins for toddlers

Probably saint’s favorite banana bread recipe so far! 

Moist, mess free (bonus), and high in protein + fiber + resistant starch

2 ripe bananas-mashed

1/2 c organic green banana flour

1/2 c organic vanilla protein powder (I used just ingredients)

2 T ground organic flaxseed

3 organic local eggs

1 c nut milk of choice

1 tsp cinnamon

-Mix all ingredients together in a bowl and pour into lined muffin tins. Bake at 350°F for 16-20 minutes or until cooked through and golden brown. Makes 12. Store extra in freezer!

(Protein packed) Fudge pops

Like a chocolate creamy but a whole lot better for you!

Saint is getting his last teeth and in a lot of pain (which also means we don’t sleep much) so we have some sort of popsicle multiple times a day right now!

Blend:
1 can full fat organic unsweetened coconut milk (no guar gum)
1-2 scoops chocolate protein (I used paleo valley bone broth protein-my fav right now)
1/2 c melted chocolate (I used an organic cacao bar sweetened with monk fruit. Choose minimal ingredient chocolate! I love @evolvedchocolate)
Dash of vanilla
Pinch of sea salt

Pour into popsicle mold and place in freezer overnight.

strawberry-banana smash cake with cream cheese frosting

Sainty is ONE and this healthy strawberry-banana smash cake with cream cheese frosting was so yum! Although he didn’t end up eating it until the next day cause he was too excited to swim! So we shared a piece for breakfast (:

Preheat oven to 350°F.

In a large bowl, mix:

1/2 c tigernut flour (any flour you prefer also works here!)
1/2 c just ingredients strawberry protein powder (any protein powder works here as well. I’ve made this recipe with vanilla collagen protein and it was delicious)
1/4 t baking soda
1/4 t baking powder
1/2 t cinnamon

-mix well. 

In a blender add:
2 organic (local, pasture raised is best!) eggs
1/2 t vanilla
1/4 c melted grass fed vanilla bean ghee, (butter or coconut oil also work!)
2 very ripe bananas

-blend until smooth. Add to dry mixture and mix well.
-smooth evenly into a greased + lined cake pan (I used a small 8” one, you can double the recipe and make a bigger one!) bake for 35-40 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting: (note: I didn’t have cream cheese when I made it this time around. Check my stories highlight “sainty’s eats” for the delicious yogurt frosting I made instead!)

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

-spread evenly on top of chilled cake and store in fridge. Top with fresh berries!

Easy + healthy single serving apple crisp

Perfect balance of protein/fat/carbs for a nourishing breakfast or afternoon snack! Nut + grain free but you can sub any of the seeds for other nuts or rolled oats. I change it up every time and just use what I have on hand. That juicy sweetness in the bottom of the last pic is like warm apple syrup!!

Preheat oven/toaster oven to 375°F.

In a bowl, add:
2 T hemp seeds
2 T pumpkin seeds
1/4 c coconut flakes
2 T cacao nibs
1 T chia seeds
1/4 c vanilla protein of choice
1 T melted ghee whisked with 2 T water and a few drops of stevia or pure maple syrup to taste
1/2 t cinnamon
Pinch of nutmeg, cloves & sea salt
-mix well. 

Chop 1 organic apple into bite-sized pieces and place in the bottom of a small oven safe dish. Evenly spread mixture over top and cover and bake for 30 minutes, then uncover and let the top golden for another 5-10 minutes-watch it closely so it doesn’t burn! Cool and eat! We shared this with a jar of @thecoconutcult plain yogurt on the side for Sunday brunch.

POSTPARTUM FREEZER FOOD PREP

The breakdown:

•Butternut-mushroom bone broth soup
•Italian minestrone three bean soup
•Vegetarian chili with carrots, parsnips, and arugula
•Cooked grass fed ground beef + heart + liver
•Insta pot shredded organic free range chicken
•High protein chocolate chia pudding
•Deep chocolate banana muffins with chocolate chunks and raspberries (feeling like chocolate is going to be an important part of my postpartum. Ha!)
•Apple streusel muffins (these two muffin recipes have already been posted recently to my feed, so I won’t include them here)
•Protein + fiber + fat balls (for a quick and necessary nourishing snack while nursing)

**I tried to be very intentional about the ingredients in each of these to specifically nourish my body the way it will need postpartum + nursing (but they all can obviously be delicious + nutritious meals for the whole family whether or not you’re pregnant!). Lots of protein, fiber, and healthy fats. Mineral rich bone broth. Immuno-modulating mushrooms. And, of course, healthy treats!
**I froze each meal/snack in individual servings so they’re easy to take out the night before and thaw in the fridge.

-RECIPES-

Butternut-mushroom bone broth soup:

In a blender, add:
1 large (about 2 cups) cooked butternut squash flesh (I just stick the whole thing in the oven at 375°F until pierced easily with a fork, then pull it out, let it cool, cut in half and remove the seeds, then scoop out the flesh into your blender)
1 T medicinal mushroom powder from healthforce (this is a mix of about 10 different immuno-modulating mushrooms and it’s totally optional)
2 c organic grass fed bone broth
1/2 t sea salt
1/2 t black pepper
Dash of acv

-blend until smooth. I’ll probably eat with some sheep yogurt for added protein!
Makes 4-5 servings

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Italian minestrone three bean soup:

In a large pot on the stove, heat 3 tablespoons extra-virgin organic avocado oil. Add one chopped onion and sauté a few minutes. Then add:
3 c organic grass fed bone broth
2 c chopped carrots
2 c chopped celery
2 c chopped kohlrabi (or other root veg of choice)
3 c arugula or chopped kale
2 c whole cherry tomatoes
1 t sea salt
1 T fresh rosemary

Bring to a boil, then cover, turn the heat down and cook for one hour on low. Remove from heat and I stirred in six jars of Jovial beans—a mix of kidney, borlotti, and cannellini. I love these beans because they are packaged in glass and soaked + pressure cooked which greatly reduces the properties that can make it difficult for our bodies to digest them. I couldn’t really eat beans before trying these, but beans are sooo nutritious especially for growing tiny humans… so I’m grateful I found a way to consume them without them hurting my stomach!
Makes 8-10 servings

•

Vegetarian chili with carrots, parsnips, and arugula:

In a large pot on the stove, heat 3 tablespoons extra-virgin organic avocado oil. Add one chopped onion and sauté a few minutes. Then add:
3 minced garlic cloves
2 c chopped carrots
2 c chopped parsnips
3 c arugula
2 c whole cherry tomatoes
3 c organic grass fed bone broth
2 t sea salt
1 T chili powder
1 T cumin
1 t smoked paprika
1 t coriander

Bring to a boil, then cover, turn heat down and cook for one hour on low. Remove from heat and I stirred in six jars of Jovial beans—a mix of kidney, borlotti, and cannellini.
(See note from previous recipe)
I will be enjoying this with plain yogurt, fresh cilantro, green onions, and my favorite healthy tortilla chips!
Makes 8-10 servings

•

(for my meats, I just cooked up a bunch of organic + grass fed meats and froze them in individual portions that I can pull out and put in soups/salads etc. when I need extra protein)

•

Single serving protein chia pudding:

(I made 4 of these to freeze in individual servings)

In a bowl, mix 3 T chia seeds with 1/2 c milk of choice (I used flax milk). Then whisk in 1/4 c protein powder (I used chocolate Just Ingredients protein powder), dash of cinnamon, ginger, and cardamom, and a few drops of stevia to taste.
Mix well and let sit covered overnight in fridge.
For breakfast the next day, mix it all up one more time and eat with your favorite yogurt, berries, tahini, and cacao nibs. 

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Protein + fiber + fat balls:

In a large food processor add:
2 c organic chocolate protein powder (I used a mix of Just ingredients chocolate and Further Foods chocolate collagen! If chocolate isn’t your thing, vanilla would be delicious too!)
1/2 c raw organic tahini
Few drops of vanilla stevia
2 c unsweetened coconut flakes
1/2 c organic brazil nuts
1/2 c chia seeds

-blend/pulse until it all comes together well. Roll into balls and set on a parchment-lined tray. Sprinkle with flaked sea salt and set in freezer or fridge overnight. Store chilled/frozen. 

•

DEEP CHOCOLATE + BANANA MUFFINS WITH CHOCOLATE CHUNKS & RASPBERRIES

These are very brownie-like, dense, and delicious!! Made them as part of my postpartum food prep & froze 2 whole batches to enjoy after baby!

Preheat oven to 350°F

In a blender, add:
2 local pasture raised eggs
3 ripe bananas
1/3 c milk of choice (I used flax)
10-20 drops of vanilla stevia
1 t vanilla extract
1/4 t sea salt
-blend until smooth.

In a large bowl, mix:
2 c tigernut flour (almond or GF flour work too)
1/2 c organic cacao powder
2 t baking powder

Mix well, then pour in liquid and mix to combine. Stir in 1/2 c chopped cacao paste or healthy chocolate chips and scoop into a muffin pan that is greased or lined. Sprinkle tops with crushed freeze dried raspberries (fresh would be delicious too!) and bake for 25-30 minutes. Cool before removing from pan & store leftovers in fridge or freezer. 

Warming spiced carrot pudding

I’ve been so into these deeply nourishing, traditional recipes lately. They feel so good in my body! This one is usually made with almonds and whole milk, but I don’t do well with dairy or almonds, so I substituted & it was delicious!

You’ll need:

3 c washed & chopped organic carrots

3 T ghee

1 t cardamom

1 t cinnamon

A few drops of stevia or dash of pure maple syrup

1 c milk of choice (I used a creamy walnut milk)

Pinch of sea salt

1/4 c soaked & rinsed organic brazil nuts

How to:

In a large saucepan, heat ghee and spices until fragrant. Add the rest of the ingredients and bring to a gentle simmer. Cover and cook until the liquid is absorbed. Add to a blender and blend until smooth. Taste for sweetness and add more sweetener if needed. 

Serve in bowls sprinkled with cinnamon.

gingerbread-flax muffins with homemade dairy free eggnog

Missing the holidays yet??

Made some healthy gingerbread-flax muffins with homemade dairy free eggnog and yeahhhh still hits the spot mid-Jan!

Both these recipes are a must. Easy to make and nourishing for body + soul!

GINGERBREAD MUFFINS

(Technically these are keto but mostly just healthy and easily digested! Also egg free!)

Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.

In a mixing bowl, add:

1.5 c unsweetened nut milk of choice

40 drops of organic vanilla stevia

1/4 c melted organic coconut oil or vanilla bean ghee

1 c freshly ground flax seeds

2 t vanilla extract

-mix well and set aside for 10 minutes to allow the flax to gel up.

In a separate bowl, mix:

1 c vital proteins vanilla collagen creamer (or your fav vanilla protein powder)

1 c coconut flour

1 T organic ginger powder

1 T organic cinnamon

1/2 t nutmeg

1/2 t cloves

1/2 t allspice

1/4 t sea salt

-mix well, then mix in wet ingredients until combined well (oh and I stirred in 1/2 c organic cacao chips cause chocolate makes everything better??). Scoop evenly into 12 muffin wells (option to sprinkle the tops with chopped pecans & coconut sugar!), and bake 35-40 minutes until a knife comes out clean and the tops are firm to the touch. Cool completely.

EGGNOG

(Dairy free but sooo creamy and delicious you wouldn’t even know it. Also a high protein/no sugar snack!)

3 c organic unsweetened non-dairy milk of choice

1 c raw organic pecans

1/4 c vital proteins vanilla collagen creamer (or your favorite vanilla protein powder)

1 t vanilla extract

1 t ground nutmeg

1/4 t cinnamon

Pinch of sea salt

Vanilla stevia drops to desired sweetness

-add all ingredients to a blender and blend on high until very smooth. Serve chilled or gently heated on the stove to a toasty treat!

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.

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.