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.

Baked Blueberry Chia Oatmeal Squares

Haven’t posted a recipe in forever but had to share these cause they were so good!!

High protein and fiber to fuel you for hours + so chewy and delicious. Perfect for a sit-down breakfast or a snack on the go. (Especially great for you breastfeeding mamas cause it’s an easy one-hand meal when needed, plus the oats are great for milk supply!) they only take minutes to make up:

3 cups filtered water
2 cups organic oats
1/2 cup vanilla protein powder
1/4 cup unsweetened shredded coconut
3 tbsps flax Seed
3 tbsps chia seeds
Few drops of vanilla stevia
1/2 cup frozen blueberries (or fresh)
Few pinches of sea salt
2 t medicinal mushroom powder blend (optional)
1/2 t cardamom

Preheat the oven to 350°F and line a medium glass baking dish with parchment paper. In a mixing bowl, gently combine all the ingredients, folding in the blueberries last. Transfer to the baking dish and bake about 45-50 minutes. Cool, slice, and serve.
I had it with my favorite chocolate coconut yogurt, fresh blueberries, & a drizzle of pure maple!
Store in an airtight container in the fridge up to 5 days or freeze in individual containers for easy snackin!

HOMEMADE HEALTHY BAGLES

Gluten free

Vegan

5 easy ingredients

Free of all allergens, binders, and crap (:

These actually taste wayyy better than they look (maybe cause I made them during a bout of insomnia at 4 am) and are definitely worth making!

I ate one savory for lunch with miyokos DF cream cheese, local microgreens & tomatoes + flaked sea salt!

You’ll need:

1 c sprouted buckwheat flour (or regular gluten free flour)

1 c tigernut flour (or almond flour)

2 T baking powder

2 c thick coconut yogurt (I used plain culina, but thick organic Greek yogurt works too)

1 t sea salt

How to:

Preheat oven to 400°F & line a baking tray with parchment.

In a large bowl, whisk together dry ingredients. With a wooden spoon, mix in coconut yogurt.

Flour your hands a bit and knead the dough with your hands until it’s well formed.

Transfer dough to a lightly floured parchment paper and cut into 8 equal pieces.

Roll each piece into a ball, and then into a rope and form a bagel shape with the rope.

Place each bagel on the lined pan and brush with a bit of plant based milk + sprinkle with seasoning of choice (I did half savory/herbed & half sea salt + black sesame seeds).

Bake for 45 minutes, then turn the oven off and leave the bagels in for another 15 minutes. Cool completely before cutting.

Store in a sealed container in the fridge for up to 4 days.

Another favorite way we have enjoyed them is toasted with the same DF cream cheese + homemade jam.

 

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!

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.

grain + egg-free easy homemade flatbread

i love having these on hand for quick wraps or dunking bread that is high in fiber & so satisfying! it also makes a great pizza crust and can be cooked ahead of time, then add toppings and broil for a few minutes to heat.

to make:
1/2 c organic coconut flour
2 T organic ground psyllium husk (tigernut flour also works)
1 T evo avocado oil
1/4 t baking soda
1 t sea salt
1 1/4 c warm water

-in a medium bowl, combine dry ingredients, then whisk in wet ingredients until combined well. make 4 even balls out of batter and flatten to 1/8” thick.
-heat 1 t evo avocado oil in a cast iron skillet & cook 2-3 minutes each side until it begins to brown.
-served today topped with organic free range turkey, dijon, local greens, local peppers, & homemade fermented veg + drizzled in homemade vegan ranch. they’re also delicious with a little ghee + garlic on top & served up as naan bread.

butterscotch purple sweet potato casserole with spiced sprouted granola topping

a traditional favorite of mine jazzed up just a bit!

for the base:
3 c cooked purple sweet potato
5 whole soft dates or 5 drops of liquid organic butterscotch stevia (omica brand)
2 T grass fed vanilla bean ghee
2 T raw organic coconut butter
pinch of sea salt & vanilla bean powder
water as needed to blend
i also threw in some herb bomb (check favs highlight) cause i’m extra

-add all ingredients to a blender and blend until extra smooth and creamy. smooth into
the bottom of a serving dish.

topping:
1/2 c sprouted raw organic pecans
1/2 c sprouted brazil nuts
1/2 c organic unsweetened dried coconut
2 T grass fed vanilla bean ghee
2 T poppy seeds or chia seeds
1 t ceylon cinnamon
1 T whole fennel seed
1/2 t cardamom
1/2 t coriander
1/4 t nutmeg
1/4 t cloves
1 t turmeric
1/2 t ginger
1/4 t sea salt
pinch of black pepper
2 T pure organic maple syrup (optional)
organic coconut sugar or stevia to taste

-preheat oven to 350°F & line a baking dish with parchment.
-add all ingredients to a food processor and pulse until combined well and starts to stick together *slightly*. spread evenly on baking dish and bake for 15-20 minutes, stirring once or twice until golden to your liking.
-sprinkle granola evenly over sweet potato and serve warm with a dollop of coconut yogurt or whip, cacao nibs, and a drizzle of extra creamy organic raw tahini.

TOASTED

slice of coco bakes organic, GF, sprouted, vegan sourdough bread (do yourself a favor and order asap)
organic homegrown sprouts
organic yellow mustard
organic avocado
homemade organic fermented kraut
local organic watermelon radish
organic calendula flowers from my garden
smoked flaked sea salt + black pepper

get to it. 

10 min bbq ranch chicken & mushroom pizza

how to:

find your fav pizza crust: homemade, gluten free, keto, cauliflower, etc... i used a raw crust with a base of flax & zucchini.
drizzle with primal kitchen sugar free bbq sauce + vegan ranch, top with grilled organic free range chicken breast (or more mushrooms for vegan), loads of parsley, shiitake mushrooms, and a few dollops of dairy free organic cheese (i used kitehill).
pop in an oven preheated to 400°F for 7-10 minutes until melty & golden.
finish with sliced sweet onions & more fresh parsley as desired + cumin, flaked sea salt, & black pepper.