garlic lime baked halibut over cauliflower-ghee purée

creamy, flavorful cauliflower puree resembles fluffy mashed potatoes-but with way more health benefits and a fraction of the carb load. and the fish is tangy and delicious! a new go-to dinner.

halibut:

ghee

2 fillets wild caught halibut

s + p to taste

juice of 1-2 limes

garlic powder, coriander seeds, + marjoram to taste

-preheat oven to 400F. 

-place thawed, washed & patted dry fillets on a parchment lined baking sheet. rub with ghee, sprinkle with seasoning + lime juice and fold up parchment. wrap in tinfoil and set tray in oven for 15-20 min until almost* cooked through. option to unwrap & broil for 1-2 min at the end for a crispy top. 

purée:

1 large head cauliflower, leaves removed & stems + florets chopped

s + p + garlic powder to taste

1/4-1/2 c bone broth

2 T ghee

2 T coconut cream 

-add all ingredients to a large pot and steam for 10-15 min until semi-soft. transfer to a blender and blend until very smooth. taste for seasoning.

-serve fish over purée drizzled in lime juice + melted ghee.

5 minute paleo crockpot buffalo chicken chili with ranch

quick, healthy, and easy weeknight dinner that you can make extra of and eat all week long!

throw all of the following in your slow cooker:

1 lb ground organic free range chicken or turkey

2 large carrots, sliced

1 med sweet potato, cubed

3 stalks celery, sliced

1 red onion, diced

3 diced garlic cloves

1 can organic bpa free tomato sauce (make sure only ingredient is tomatoes)

1 can organic bpa free diced tomatoes

1/2 c clean, organic hot sauce

1/2 c organic bone broth

1 t chili powder

1 t smoked paprika

1 t cumin

1 t sea salt

-mix everything well and cook on low for 8 hrs. once done, mix again and serve with fresh cilantro or parsley, lime juice, and your favorite homemade, or clean store bought ranch dressing (my fav is from primal kitchen). i also served mine with some raw flax crackers, yum!

creamy butternut squash, cranberry & pear soup with candied kale and ginger-brazil nut cream

the ultimate winter soup combination to warm your soul and nourish your body! 


soup:
2 T ghee or coconut oil 
2 leeks, white and light green parts only - sliced
1 T fennel seeds
1 medium butternut squash - cubed
1 pear - cored and cubed
1 c cranberries - thawed if frozen
1 13.5oz can Thai coconut milk
¾ c bone broth
s + p

-heat oil in medium pot. add leeks and cook until tender, 3 min. add fennel, squash, pear, and cranberries, stir to coat with oil. add coconut milk and broth and bring to a boil, then lower to a simmer and cook covered for 15 minutes until all veggies are soft.
-transfer to a blender and blend until very smooth and creamy. season with s + p to taste.


crispy kale:
1 small bunch kale - leaves torn into bite-sized pieces
1-2 T ghee or coconut oil, melted
1 T maple syrup
2 T nutritional yeast
s + p to taste

-preheat oven to 400F.
-place kale onto a parchment paper-covered baking tray. add all other ingredients and massage with hands into kale. bake for 7-10 minutes until crispy, watching closely so it does not burn.


brazil nut cream:
1/2 c soaked raw organic brazil nuts
1/4-1/2 c water
1" piece peeled ginger
3 drops of vanilla stevia
pinch of sea salt 

-add all but the water to a blender, then add just enough water to get your desired consistency. blend until very smooth.
-serve kale over soup drizzled with brazil nut cream and eat!

vegan chocolate cheesecake with heavenly raspberry-schizandra jelly

i mostly make my desserts raw, but decided to switch this one up, and it did not disappoint! the jam adds a punch of tart with a soft, sweet & creamy filling + salty crust. all good things in one! plus, the added health benefits of the amazing schizandra berry!
i really wanna highlight the jam in this recipe...cause it was SO GOOD. i ate it with flax crackers all week long. yum.

crust:

1 c almonds

1 c almond meal

1 c shredded coconut

room temp coconut oil as needed

-preheat oven to 325F. grind the nuts in a food processor until semi-fine. add the coconut, almond meal and enough coconut oil and rub with your fingers to make a dough (you want to add enough oil to make a dough-not too much). press into the bottom (& up sides if desired) of a 9" springform pan & place into the oven to bake for 5–8 minutes until starting to turn golden. remove and allow to cool completely. 

filling:

1 c grated cacao butter, gently softened

1/2 c cacao powder

1/4 c raw honey or pure maple

2 c full fat coconut milk 

1/4 t vanilla bean powder

1/4 t sea salt

-add all ingredients to a high speed blender and blend until very smooth. pour into cooled crust and set in fridge until firm, 4-8 hours.

raspberry jam:

1 c raspberries fresh or frozen

2 T water

2 T chia seeds

1-2 t schizandra powder

1-2 T rice malt syrup or raw honey

-add all ingredients to a blender and blend until smooth. transfer to a sauce pan and heat until it begins to bubble. reduce heat and whisk constantly until thickened, about 5 minutes. cool completely and spread over cheesecake. slice & serve! 

butternut squash bruschetta toasts with turmeric-brazil nut "cream cheese"

for a bread-less "toast" that will nourish and satisfy!

toasts:

1 large butternut squash, stem cut off and the neck of the squash sliced into 1/2" thick rounds (no need to peel-you can eat the skin!)

-place squash rounds on a baking sheet, sprinkle with sea salt + pepper and bake at 400F for 30 or so minutes until soft and golden on top. 

cream cheese:

1/2 c raw organic brazil nuts, soaked overnight

1/2 c nutritional yeast

1 t turmeric

s + p to taste

2 T lemon juice

1 T acv

-add all ingredients to a high speed blender and blend until very smooth and creamy.

-spread a layer of cream cheese on squash toasts and top with avocado, tomatoes, kraut + parsley. drizzle with a bit of balsamic vinegar and a sprinkle of black sea salt + eat!

easiest way to hard boil eggs perfectly every time

for a creamy, buttery center, no green ring, easy to peel hard eggs:

-preheat oven to 350F. 

-place an egg in each cup of a muffin tin. bake for 27 minutes, then immediately transfer eggs to an ice bath for 10 minutes.

-peel, eat, store in refrigerator.

make a big batch with farm fresh eggs to have on hand when you need a healthy snack!

ice cream sandwich heaven: raw vegan chai spiced apricot-hemp cookies + ginger-black sesame ice cream

these tasty little things are the best treat when craving ice cream but it's freezing outside! the warming spices make them perfect for winter and the health benefits of the spices + cacao + black sesame are nearly infinite. gently sweetened with pure maple syrup (or your natural sweetener of choice), makes these low in sugar and high in nutrients!
enjoy this yummy treat this weekend with a loved one!

cookies:

1 c sprouted almonds

1 c hemp seeds

2 t Chinese five spice

1/2 t cinnamon

1/2 t sea salt

10 soft, dried apricots 

2 1/2 T cacao powder

6 T coconut oil, melted

-add all ingredients to a food processor and process until it forms a dough. press 1/2 of the mixture into a lined square dish & set in freezer. 

ice cream:

2 frozen bananas

1 can coconut cream

1 T ginger, ground (or 1" fresh ginger)

4 T raw black tahini

1/3 c pure maple syrup or raw honey 

1/3 c coconut oil, melted

1 t sea salt

-add all ingredients to a blender and blend until completely smooth. pour over crust and set back in freezer until firm--8ish hours. then press the rest of the cookie mixture evenly on top and set back in freezer for an hour or so. 

-remove from pan, slice into squares, enjoy! (best when thawed for 10-20 min)