roasted chicken & parsnip-pear mash

We’ve had a couple cooler days here in Arizona (high 70s lol) so I’m feeling like all the fall foods finally!

I haven’t had a very strong appetite lately, so I’ve been putting extra focus on getting a larger variety of veggies in my diet rather than going for the usual… & this simple meal of roasted chicken & parsnip-pear mash really hit the spot!
Parsnips always surprise me with how sweet they are! I think I’d even prefer this over a sweet potato mash.

An easy go-to dinner:

Place organic free range chicken breasts or thighs on a baking sheet and drizzle with ev avo oil + 1/4 c coconut aminos. Sprinkle with garlic, cumin, & black pepper and roast at 425°F for 20 minutes, then flip and cook until internal temp reads 165-175°F.

For the mash, I washed & chopped 6 large parsnips and added them to a large pot with 2 c organic grass fed bone broth, splash of avc, and a few pinches of cardamom, coriander, fennel, nutmeg, and black pepper. Cover with a lid and bring to a boil, then simmer until they are easily pierced with a fork. Immediately transfer all pot ingredients to a large blender and add 2 chopped pears (don’t add all the liquid from the pot if you want this mash thicker). Blend until smooth.

Serve chicken over mash and greens of choice. Fresh pom seeds to the top would be delicious!

Chocolate-Orange Fudge Cookies

Grain-free + high protein & just a few minutes to make!

Preheat oven to 350°F.

Mix well:

1 c organic cashew butter
2 local organic eggs
Juice & zest of 1 small orange (add a few drops of orange EO if you want even more orange flavor)
1/2 c chocolate collagen protein (I used further foods brand that also has added reishi mushroom)
10 drops vanilla bean stevia
1/4 t baking soda

-if dough is too sticky to form, add a little coconut flour at a time until you can form cookies.
-space evenly on a parchment-lined baking sheet and bake for 10-12 minutes. Cool and eat! Store in an airtight container in the fridge. They’re even better the second day!

BBQ pineapple meatball bowl with cauli rice

Simple & delicious dinner that I threw together in under 10 minutes!

In a big pot, I added:
1 pack @belcampomeatco grass fed meatballs (there are 6)
3 c frozen organic cauliflower rice
1 bottle @primalkitchenfoods bbq sauce (no sugar)
2 T organic coconut aminos
1.5 c chopped fresh pineapple

Cook on high until it starts to bubble, stirring frequently. Turn to low heat and continue to cook until everything is heated through and cauliflower is done to your liking!
Served on a bed of cilantro + ate with our favorite @therealcoconut coconut/cassava flour chips.

cream of broccoli cashew soup

Had a bunch of frozen broccoli that I needed to get creative & use up & this soup was a huge hit! Definitely a new staple.

It is a cream of broccoli cashew soup with a no-dairy cheesy flavor! Thick & creamy & filling! With tons of collagen-rich protein from grass-fed bone broth. 

To start:

Soak 1 c raw organic cashews in water overnight.

In a large pot, add:

1 chopped red onion

5 c organic broccoli florets/stems, chopped

6 cloves peeled garlic

6 c grass fed organic bone broth

1 t sea salt

1 c nutritional yeast

1 c organic parsley

2 T acv

2 t organic mustard seed powder (helps enhance the nutrients in broccoli and makes it more bio-available to your body)

-bring to a boil, then simmer for 5 minutes. Add contents of pot to a high speed blender and blend until smooth (may need to do this in batches). Pour back into pot.

Then, add to blender:

Soaked/rinsed cashews

1/2 c filtered water

Juice of 1 lemon

1/4 t sea salt

1/4 t black pepper

-blend on highest setting until completely smooth. Pour into soup and stir well over low heat for 5 minutes.

We enjoyed it with my homemade grain/nut-free flatbread (toasted until crispy!) and sheep yogurt to top. 

chaga-carrot soup

It’s been a good minute since I’ve shared a recipe on here! Back to tell you about nature’s gold!

Focusing on gently cleansing and easily digested foods in February is greatly beneficial for our bodies. Transitioning to spring is a time to cleanse and renew and this simple meal helps us do just that! Carrots + ginger bring vitality to a sluggish winter body and rev up your digestive power! Carrots are also wonderful for immune & liver health. Chaga is king when it comes to mushrooms. Also known as “nature's gold”, chaga has the highest concentration of antioxidants in any mushroom and is beneficial for immune health and alleviating fatigue.

In a large pot, add:

2 c chopped carrots

1 c chopped celery

1 inch fresh ginger, peeled & chopped

Few pinches of black pepper

1/2 t sea salt

Enough bone broth or water to cover veggies

2 T dried chaga mushroom (optional, of course!)

-bring to a boil, then simmer until carrots are soft. Add to a blender along with 2 T evooo and blend until very smooth. Serve warm or chilled with a drizzle of evooo, freshly cracked black pepper and your favorite yogurt or protein on the side for a complete, wholesome meal.

Serves 2 

HOMEMADE SKINCARE

had a lil bit of a self care sunday so i thought i’d share some simple things i’m loving!

2 of my favorite things right now that are incredibly easy to make yourself—

first:

dev & i call this “botox in a bottle”. i’ve never had botox, but i imagine this is better! i can tell the second dev puts it on because his skin is GLOWING and smooth!

•pu’er green tea packet + water. that’s it. mix it up and spray on your (clean) face a couple times a day to tighten, brighten, tame inflammation, balance your skin’s delicate microbiome, and protect against sun damage.

it’s refreshing, polyphenol-rich, and probiotic!

second:

a scrub/mask to cleanse, heal, hydrate, protect, purify, brighten, and nourish—

•1/2 t organic pure castor oil + 1/2 t organic matcha powder + 1/2 t sea salt

•stir & massage into your face, neck, body (don't forget the eyebrows! it will help them grow!). let it sit as long as possible to allow your skin to absorb the nutrients, then wipe off.

**remember, the quality of your ingredients matters. organic castor oil only bottled in dark glass, & my favorite place to buy the pu’er & matcha: pique tea.

PUMPKIN PIE NO-BAKE COOKIES

(just ate these with a side of chocolate coconut yogurt + organic blueberries for dinner and i’m reaaaally happy about it.)

finally cool(er) in arizona and we are here for it!
these were so easy and delicious. i love keeping things like this in the fridge that taste like a treat but ground and nourish my body + are easy on digestion. they are also so satisfying, and brain fuel at is best!

mix:
2/3 c raw macadamia nut butter
1/4 c melted organic coconut oil or vanilla bean ghee
1/3 c organic pumpkin purée
vanilla stevia to taste (you’ll want the batter to taste a bit sweeter than you’d like the cookies to taste)

in a separate bowl mix:
1/2 c organic coconut flour (sub 1/2 of this for vanilla collagen powder to give these a protein upgrade)
1/2 t cinnamon
1/4 t cloves
1/4 t ginger
1/4 t nutmeg
1/4 t vanilla bean powder

-combine the two mixtures well and if needed, add a little coconut flour at a time until you get a malleable dough that isn’t too sticky.
-roll into balls (helps to have slightly wet hands) and press down a bit on a parchment lined tray. option to top with pumpkin seeds, chocolate chips, or cacao nibs. chill a few hours until firm and enjoy with your favorite cup of nut milk or homemade hot coco.
-oh, and you can go ahead and double the recipe to freeze some for later (:

did you know...
ginger, cinnamon & nutmeg are carminative spices, meaning they help reduce bloating and stimulate digestive strength. a much needed aid this time of year when a lot of foods around us cause digestive upset!
swap your regular pumpkin cookies for these from time to time & enjoy the best of health this winter.