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!

Cinnamon sugar banana bread

The crunchy-sweet topping really did it for me!

Made with green banana flour instead of grains, which makes it naturally gluten-free & high in resistant starch, which improves gut health and helps stabilize blood sugar so you’re not experiencing high spikes from a nice sweet comfort food. The protein powder helps with this too! Green banana flour is also a great prebiotic fiber.

TO MAKE

In a blender, add:
3 large ripe bananas
1/3 cup organic grass fed ghee
2 pasture raised eggs
2/3 cup pure maple syrup
1 t of vanilla

-blend until smooth.

In a bowl, mix:
3/4 cup green banana flour
1/2 cup vanilla bean protein powder (I used just ingredients)
1 t each of sea salt, baking powder, and cinnamon

Add the wet mixture to the dry and fold until uniform. Transfer batter to a greased + lined loaf pan and top with the cinnamon sugar mixture (1/2 cup granulated date or coconut sugar + 4 t ground cinnamon). Bake @350°F for 45-50 minutes or until a toothpick comes out clean. Slice, add a little ghee to the top and eat while it’s warm.

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.

 

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.

 

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.

Simple winter bone broth + local veg soup

Perfect for chilly mornings or nights!

In a large pot, add:

4 large chopped carrots
4 c baby kale
1 t fennel seeds
1 T minced fresh ginger
Juice of 1 lemon
1/2 t sea salt
+ option to add any other veg you have in your fridge that needs to be eaten!

Then add homemade or high quality organic bone broth to cover veg. Bring to a boil and cook until carrots and kale are soft and easy to chew. Easy to chew means easy to digest!

Top with fresh parsley and add pressure cooked beans or serve with your protein of choice. I ate with sprouted seed & onion flatbread + sheep yogurt for extra protein & probiotics.

flax milk

been loving this flax milk for all things lately. especially with granola and in my morning “latte” to make it extra creamy. it also packs some healthy fiber and fats making it ideal morning fuel!

it’s so simple and fast to make. + you can easily adjust the flavor to your liking!

to make:

add 1/3 c ground organic flaxseed (or 1/4 c whole flax) to a blender with 3 c filtered water & a pinch of sea salt. blend on high for 15-20 seconds (no more).

set in fridge for 10 minutes and your milk will separate into 3 layers. after 10 minutes, scoop off the top layer and either throw away or use in baked goods/granola (a perfect egg replacement!). add spices/sweetener as desired and blend another 30 seconds. i love to add vanilla bean powder, organic stevia or a few dates, and cinnamon + nutmeg!

-store in fridge 2-5 days and shake before using.

*note: as you’ll see in the second picture, more flax fibers will settle at the bottom as it sits. i like to keep these in because 1: i like the extra fiber & 2: i’m too lazy to strain it! but you can take an extra step and strain through a nut milk bag if desired.

this milk is seriously soooo creamy and delicious. i can’t believe i’m just discovering it!

ENCHILADAS

low carb + dairy, bean, sugar, and grain free using a few of my favorite products. so clean and easy on the digestive system!

dev ate them before i tried them & shocked me when he told me they were the best enchiladas he’s ever had.

how to:

-preheat the oven to 350°F and coat a 9x13 casserole dish with avocado oil.

-cook & shred 1lb organic pasture raised chicken breasts (easiest way: place chicken breasts in a baking dish and add any seasonings you’d like. add a little bit of water + splash of acv to the bottom of the pan and cover with foil or an oven-safe lid. bake at 375ºF for 30-40 minutes, until the chicken is cooked through. remove from the oven and shred in juices. strain out most of the juices, leaving a bit with the chicken.)

-in a large skillet, heat 1 T avocado oil and add in 1 chopped onion, 1 medium shredded zucchini, 2 large shredded carrots, a handful of chopped cilantro + sea salt, black pepper, chili powder, and cumin to taste. sauté 8-10 minutes. add the shredded chicken & remaining juices to the skillet and mix well. remove from heat & cool.

-in a large bowl, combine 1 container of siete cashew nacho cheese & 1 c plain sheep yogurt (or plain yogurt of choice-coconut yogurt works well too!). mix well, then combine with chicken and veggies.

-using your tortillas of choice, add 1/2 heaping cup of the mixture to the center of the tortilla, roll it up and place seam-down in casserole dish. repeat until pan is full and pour one container of siete green or red enchilada sauce evenly over the top. cover and bake for 30 minutes, then uncover and broil for 5 minutes (sprinkle with cheese if that’s your thing!)

-dish them up topped with more yogurt, fresh cilantro, & avocado.

tahini maca fudge

holy moly. this is the creamiest, gooiest, most delicious treat.

maca has so many health benefits for men & women alike. it nourishes the endocrine system and helps with hormone balance as well as boosting libido!

whip this up in just 2 minutes:

1/4 c organic vanilla bean ghee, melted

1/2 c organic tahini (runny)

1 T organic maca (gelatinized is easier to digest)

2-3 T raw organic cacao powder (i used a cacao collagen protein in place of this to add some skin nourishing protein!)

1/4 t cinnamon

1/4 t cardamom

pinch of sea salt + organic stevia to taste

-mix all ingredients together well and pour into silicone moulds or a lined dish. place in freezer until firm & eat!

*store chilled or frozen

healing in a jar: BONE BROTH--upgraded

upgraded for immune & GI health/improving oral & gut microbiome!

i sliced up 2 red onions (antimicrobial) & added them to the bottom of my crock pot.
placed a whole, free-range, organic chicken on top & added a generous amount of:
sea salt + pepper
fresh rosemary & ginger chunks (GI health/antibacterial)
cloves (antimicrobial)
dried nettles (one of my favorite herbs. amazing for modulating the body's inflammatory pathways and supporting upper respiratory health. also contains many vital nutrients, vitamins, & minerals)
dried granulated orange peel (bitters bitters bitters! + inhibits pathogens)
4-5 c filtered water (about halfway up the pot)
i also threw in a bunch of other dried herbs i had on hand to enhance flavor. you can add any herbs/spices you enjoy.

-put the lid on and cooked on low for 16 ish hours. removed the chicken (the whole carcass should be falling apart at this point) and separated the meat from the bones (& fatty pieces that you can’t chew)—threw those back in the pot with the liquid and added more water to the top of the crock. covered and cooked on low another 8ish hours.
-eat/store the delicious, buttery meat and once the broth is done, strain out the bones/herbs/onions and save the broth in the fridge up to a week.

YUM. take care of your gutsss, mouth, & immune system!

salted chocolate chunk coconut pancakes

fluffy, sweet, & thick—everything you could want in a pancake!

quarantine has had me feeling some sort of meditative way. i’ve been pondering and studying so much and actually haven’t been in the kitchen a whole lot! but i had to share this stack with you & you only need about 5 ingredients!

how to:

-in a blender, add 3 T coconut butter, then fill blender with water to the 1 c line. blend until extra smooth. add in 4 local eggs, 1/2 c coconut flour, 1/2 t vanilla bean powder (or 2 t vanilla extract), 20 drops of omica organic stevia (optional), 1 t baking soda, & 1/2 t sea salt.

-blend until smooth and stir in 1/4 c chopped pure cacao paste (or chocolate chips of choice). bonus: cook in a hearty amount of vanilla bean ghee to take these to the next level (coconut oil/regular ghee work as well).

-serve with more ghee or nut butter, fruit, pure maple, or yogurt.