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!

salmon curry salad

Seemed like the perfect fall transition lunch!

12 oz cooked wild caught salmon 
1 c halved organic grapes
1/4 c organic apricot kernels 
1/2 c plain yogurt (I used @thecoconutcult you can use another but it may not be as dreamy!!)
1 t curry powder
S + P to taste
1/2 c chopped organic carrots
1/2 c chopped organic celery
Dash of pure maple syrup + coconut aminos + acv

-mix everything but the grapes and apricot kernels (or almonds work too!) well, then mix them in and eat with crackers or on toast! And eat again for lunch tomorrow 

(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.

3 ingredient chicken nuggets

A kids’ fav made MUCH healthier and in minutes! 

These actually turned out so much better than I was expecting. A great alternative to frozen nuggets and even taste better! I give them to sainty with some sugar free primal kitchen ketchup and he’s obsessed.


How to:
10 oz free range organic canned chicken (could also do fresh cooked!)
1 pasture raised organic egg
4 tbsp shredded organic grass fed cheese

Put all ingredients in a food processor and pulse until it comes together. Form into nuggets and air fry at 350°F for 13-15 min or until golden brown. Alternatively you can bake them at 400°F for 13-15 min, flipping halfway through. 

Make extra and freeze for later!

gut nourishing chicken soup

Quick & easy gut nourishing chicken soup--make extra & freeze for a chilly day!

Throw everything in an instant pot:

4-5 organic pasture raised chicken breasts (frozen. If thawed, reduce cooking time)
2 c celery, chopped
2 c carrots, chopped
3 cloves minced garlic
1 large onion, chopped
Big chunk of grated ginger
Big chunk of grated turmeric (I just watch and grate these-no peeling needed!)
3 T 100% grass fed organic ghee
5-6 c organic grass fed bone broth
Sea salt & pepper to taste
3 T acv

-set to cook on high pressure for 35 minutes and let pressure release naturally. 
-shred chicken in pot and mix in 3 c arugula or baby kale while still hot. Cool a bit & serve!
Tip: babies/toddlers love the chicken + soft carrots!

Fresh Summer Salad

I’ve been fully addicted to this salad lately. And it’s even better days 2, 3, 4. Ate it with roasted wild caught salmon today! 

All local farmers market ingredients make it 10x better too!

Grape tomatoes (cut them in half if you’re not lazy like me)
Mini cucumbers
Red onion
Parsley
Dill
Apple cider vinegar
Organic extra virgin olive oil
Sea salt
Black pepper
-mix well and refrigerate. 

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

roasted salad with dreamy tahini dressing

Roasted local carrots in a little ghee + sea salt & black pepper until soft + crispy.

For dressing:

1 T raw tahini

1 T acv

1 T lemon juice

1 T liquid aminos

2 T nutritional yeast

1 small garlic clove

Dash of pure maple syrup

-blend until very smooth

Toss local micro greens with leftover salmon (chicken or beans for your protein would be yummy too), chopped apple, roasted carrots, + dressing.

Sprinkle with sprouted pumpkin seeds & dried cherries or cranberries.

 

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.

Quick single serving bone broth soup

Quick single serving bone broth soup to nourish the gut, skin, & baby!

Heat 1 c homemade bone broth (or high quality organic bone broth) on the stove. Throw in any leftover chopped veggies from the fridge & simmer until soft. Add a splash of apple cider vinegar and bring to a boil. Crack in 2 organic local eggs + add a handful of hearty greens. Cover and cook until eggs are done to your liking.

Transfer to a bowl and season with sea salt, black pepper, and herbs.

Had this for breakfast this morning! So yummy and satisfying.

 

roasted delicata & carrot salad with dried persimmons & creamy pesto

This microbiome-loving roasted delicata & carrot salad with dried persimmons & creamy pesto was amazing! All the diversity for a healthy gut and thriving hormones.

To make:

Wash & chop 1 small delicata squash & 1 large carrot. Lie out on a parchment-lined baking sheet and drizzle with evo avocado oil, fennel seeds, sea salt, and black pepper. Roast at 400°F for 30-40 minutes until the tops are beginning to crisp.

In a large bowl, toss a few handfuls of local greens with 1/4 c pressure cooked beans (optional for even more diversity, protein, + fiber!) and primal kitchen pesto mayo (so yum) or your favorite homemade pesto sauce.

Transfer to a serving bowl, top with roasted squash + carrots, sprouted pumpkin seeds, and dried persimmons (they add some caramel-y chewy goodness… but any fresh/dried fruit would work here. Dates or fresh pomegranate seeds would be delicious too!)

 

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!

Instapot chicken enchilada soup

Quick & easy & SO YUM. 

Just 5 minutes to prep!

In the bottom of your instapot, add in this order:

1.5 lbs organic free range chicken breasts or thighs (boneless)

1 can organic fire roasted crushed tomatoes (check for one with no sugar added! This is a sneaky place where lots of unnecessary sugar can be added to our diets)

1 onion, chopped

3 cloves minced garlic

2.5 c organic bone broth

1 T cumin

1 T chili powder

1 t oregano

1 t smoked paprika

1/2 t sea salt

1/2 t black pepper

-cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred the chicken in the pot. Mix well and ladle into bowls. Serve with avocado and fresh cilantro. We also love a little sheep yogurt to top (or sour cream) with our favorite healthy tortilla chips!

Fish pie with creamy parsnip mash

More comfort food but making it extra nourishing for the sweet boy I’m growin! This is kind of a twist on shepherd's pie and was sooo creamy and delicious. I used 2 4oz fillets of wild caught salmon but you can use any fish you like.

How to:

Preheat oven to 400°F.
Wash & chop 3 large parsnips and steam in a large pot until soft.

To a blender or food processor, add:
steamed parsnips
1 T organic ghee
1/3 c organic DF cream cheese (I used miyokos brand)
1/3 c organic plain yogurt of choice (I used sheep yogurt but coconut yogurt or plain Greek yogurt works too!)
1 T fresh chives, chopped
Pinch of nutmeg
Sea salt to taste
-blend until very smooth.

In a large pan, add 1/2 chopped onion and sauté in 1 T ghee until soft. Then add in 2 c grated zucchini, 1/2 c full fat coconut milk, 1 T fennel seeds, and zest + juice from 1 lemon. Simmer for 5 minutes. Season with sea salt.

Set 2-3 wild caught fish fillets in the bottom of a small casserole dish and pour zucchini mixture on top. Spread the parsnip mash evenly over the top of the dish and bake for 40 minutes. Sprinkle with fresh parsley and serve.

Creamy mashed cauliflower with ground chicken & mushroom gravy

Some warm, healthy comfort food for these chilly January days!

Wash and chop 2 large heads of cauliflower. Place in a pot and steam until soft.

In a large pan, sauté 2 c chopped shiitake mushrooms in a tablespoon of organic ghee for a few minutes. Add 8oz ground free range organic chicken and cook until done. Mix in one jar of primal kitchen gravy (or your own) and set aside.

Add cooked cauliflower to a high-speed blender with 2 T organic ghee, 1 clove garlic, a few sprigs of fresh rosemary, and s + p to taste. Blend until smooth. Spoon into bowls and top with chicken/mushroom/gravy mixture + a little fresh parsley.