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!

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!

3 ingredient coconut squares

...they’re kind of addicting and the yummiest snack:

3 c unsweetened shredded coconut

1 1/4 c coconut oil-melted & whisked with vanilla stevia to taste

-line an 8x8 pan with parchment. in a large bowl, mix ingredients well and press evenly into pan. freeze until firm, slice, and enjoy!

-bonus: before freezing, press dried fruit such as mulberries, cranberries, or pineapple into top of bars for an extra sweet treat!

-protein bonus: add in several tablespoons of grass fed collagen peptides to give this treat a protein upgrade.

spiced fat bombs (fiber rich + nut free!)

FAT.

do you eat it? do you eat enough of it? are you afraid of it?? luckily, i feel like our mindsets are changing and no longer fearing that once deemed “bad” nutrient.
fat is essential, especially to all the functioning and health of the woman’s body.
whether or not we are getting enough good fats in our diet plays a key role in how our hormones function, our mood, our skin, our energy, satiation, and metabolism efficiency (to name a few).
remember this: fat in food does not equal fat on your body. & in order to burn fat for energy, you have to eat it.
once your body learns how to run off of fat more so than sugar for energy, you can go longer between meals (no need for snacking in most cases!) and will find yourself with an abundance of life force energy your body has to give! this is the main purpose of the “keto” diets i’m sure you all have heard of if not tried - to turn your body into a fat burning rather than sugar burning machine.
it works! but also remember: carbs are still necessary!
my body thrives on a high fat diet. that is why you’ll see most of my recipes are high fat, low-to-no sugar even though i do consume healthy complex carbs and fruit (mainly in the afternoon) and do not follow any specific diets.

try to introduce more healthy fats into your diet with these tasty (fiber rich!) spiced fat bombs:

1 1/2 c organic shredded unsweetened coconut
1 c organic hemp seeds
1 c sprouted organic pumpkin seeds
1 T ground organic flax seed
2 t cinnamon
1 c coconut butter
2 T organic vanilla bean ghee or coconut oil
to taste:
few drops of stevia
nutmeg
cardamom
cloves
vanilla bean powder
sea salt
optional: added adaptogens/mushrooms like ashwagandha, reishi, chaga, etc.

-add all ingredients to your food processor and process until everything comes together well. add a little water or more oil if needed to make it stick together.
-roll into 1” balls and sprinkle with cacao nibs. store in fridge or freezer. eat with a dollop of fermented coconut yogurt & fresh berries for a realllll nice treat!

double chocolate chunk sesame-pumpkin cookies

*free of allergens, dairy, nuts, eggs, flour, and sugar. rich, gooey, & keto friendly!

1 c organic smooth tahini

1 c organic pumpkin purée

1/3 c organic cacao powder

1 t cinnamon

20 ish drops of organic pure stevia to taste

raw organic cacao paste chunks

-mix all ingredients (minus cacao paste) *very well. set in freezer for 10 min & preheat oven to 350F.

-roll into balls & place on a parchment lined baking sheet (flatten a bit if desired). press a few pieces of cacao paste into the top of each. cook for 12-15 min.

easy & delicious! enjoy hot out of the oven with a glass of homemade nut milk.

(store in an airtight container in fridge up to a week)

vanilla. collagen. donut holes.

?!?!
totally grain + sweetener + egg + nut free!
totally quick + easy + fool proof. dev approves. probably the easiest & yummiest snack i’ve made in a while! new staple at our house.

1/2 c softened coconut butter
1/2 c warm water + few drops of stevia if you want them sweeter! i didn’t find it necessary though
1/2 c vanilla collagen protein powder
1 c coconut flour

-in a small bowl, mix coconut butter + stevia water until smooth. add all other ingredients and form into small 1” balls. roll in tocos powder (tastes like powdered sugar! but totally rad for your skin) + sprinkle with flaked sea salt & set in fridge until firm.

fresh peach cobbler with coconut whip (grain, nut, + sweetener free!)

this delicious seasonal favorite is easy as it gets. make it and eat it for breakfast all week! naturally sweetened with stevia and the light sweetness of coconut, cinnamon & local peaches. so no sugar overload + all the good stuff your body loves!

serves 12-16:10 fresh local peaches, peeled & sliced
juice of 1 large lemon
1 t cinnamon
1/4 t liquid vanilla stevia (omica organics is the best + most pure brand i love! find it on amazon)
-mix all ingredients well in a large bowl. spread into the bottom of a casserole dish.

wet:
1 c coconut flour
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/2 t sea salt
1 t vanilla extract

dry:
2 t liquid vanilla stevia
6 farm fresh organic eggs
11/2 c coconut milk

-preheat oven to 350F.
-mix wet & dry ingredients separately, then together well. spread evenly over peaches, sprinkle with unsweetened coconut and bake for 30-40 minutes until golden on top and bubbly on sides.
-serve warm or chilled with delicious coconut whipped cream or your favorite healthy ice cream.

what's better than peach season?!

raw vegan grainless pumpkin pie granola

hidden veggies and no pumpkin? sounds odd, but this is one of my very favorite no-sugar comfort meals in the fall. with some homemade nut milk or yogurt, it is amazing!

3 c raw carrots, chopped

1 c water

3 T chopped ginger

3 T pumpkin pie spice

stevia to taste

1/4 t sea salt

1 T coconut oil

-blend until smooth. 

1/2 c sunflower seeds

1 c pumpkin seeds

31/2 c coconut flakes

{soak all overnight}

2 T coconut butter 

1 t vanilla

-pulse all in a food professor until combined. add to a bowl and mix in carrot mixture well. mix in 1/2 c dried cranberries or mulberries. spread out on parchment-lined dehydrator trays and dehydrate at 115F until crispy & crunchy.

-store in an airtight container. 

coconut zucchini grainless bread

easy to make, yummy to eat. what's better? i love zucchini season! i picked up a bunch of local organic zucchini and have been eating them like crazy. especially enjoyed them in this yummy grain, gluten, dairy and nut free bread loaf! loving it toasted with some fresh fruit + raw honey. summer is all things sweet!

*preheat oven to 350F*

ingredients:
1 ripe banana
6 eggs
1 t vanilla extract
1/2 c melted coconut oil
2 T rice malt syrup or local honey
1 t apple cider vinegar

-blend all above ingredients in a blender until smooth. then pour in a large bowl and mix in:

1 large grated zucchini (extra moisture squeezed out)
3/4 c coconut flour
1 T cinnamon
1 t baking powder
1/2 t baking soda
1/2 t sea salt

-whisk well to form a thick, dense batter. scoop into a greased & lined bread loaf pan and smooth over top. sprinkle with coconut flakes and gently press down into batter. set in oven and bake for 50 minutes. cool, remove from tin and slice!

-stores well in fridge up to a week.

raw strawberries & cream grainless granola

i swear i will never get tired of granola...i love inventing new ways to make it. i probably have a hundred different recipes for granola on here all of which are delicious! ranging from nut-free to grain-free to sugar-free...this recipe happens to include all three! if you have never tried sprouted watermelon seeds...you definitely should. they taste amazing. i buy them organic, raw & sprouted online with a little sea salt added. they are high in protein and so easily digested! the perfect addition to this "granola" or trail mix snack.
threw together this recipe in 5 minutes...literally. no planning required!

how to:
2 c large coconut flakes
1 c raw sprouted watermelon seeds
1 c freeze dried strawberries

-mix together in a large bowl

blend:
1/4 c cashew butter
1/4 c coconut butter
2 T coconut oil
1 t vanilla
10-20 drops liquid stevia
1/2 t sea salt

-pour over dry ingredients and mix well with a wooden spoon until everything is evenly coated. set in freezer for an hour and serve with your favorite yogurt/homemade nut milk, or take as a snack on the go! *keeps best in fridge or freezer*

***note: I've made so many variations of this recipe...adding chocolate protein and subbing freeze dried strawberries with freeze dried raspberries is also amazingly tasty. add any spices you like or switch out the watermelon seeds with sunflower seeds or raw cashews. oh, and subbing the cashew butter with raw macadamia nut butter makes for a heavenly breakfast experience (:

raw vegan lemon squares

ahhh these are TASTY. and I'm extra happy 'cause the organic blueberries on top were bigger than quarters!!

another quick, easy, and down right healthy dessert to make for your family. it's even nut free for those that need it!! I love keeping these in the fridge for a quick snackin. yum! (moderation is hard with these babies so don't expect to eat only one piece a week.... (: ) I especially love the addition of dried cranberries in the crust that I used in place of dates (which is usually the "glue" that holds the crust together). the perfect combination of tart & sweet with a little extra tart cause I love it!! for the sweetener, you don't need much. I used lakanto sugar this time for a lower calorie/sugar treat. for those of you who don't know about lakanto-check it out! it's awesome. pure maple or honey also work great, I've tried both. you could even use stevia! make it your own!

crust:
1 c dried unsweetened shredded coconut
1 c buckwheat crisps
1/2-3/4 c organic dried cranberries (apple juice sweetened instead of the sugary/sulphate added crap)
2 T ground flax seed
pinch of sea salt
-process everything in your food processor until it comes together like dough (may need to add a teeny bit of water or coconut oil if it doesn't stick together). press evenly into the bottom and up sides of a tart pan and set in freezer while making filling.

lemon filling:
1 c freshly squeezed lemon juice
2 T lemon zest
1/2 c fresh white grapefruit juice
11/2 c raw coconut butter
1/4 c sweetener of choice
1/4 t turmeric powder
pinch of vanilla bean powder
-add everything to a high speed blender and blend until smooth. pour into crust and set in freezer for 2 hrs until firm. top with fresh blueberries or blackberries, powdered lakanto or coconut sugar, coconut flakes, etc... share!