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!

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.

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!

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.

 

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.

 

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.

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!