double chocolate raspberry fudge brownies

Healthy. High in protein + very low sugar!

Preheat oven to 350°F

In a bowl, whisk:

4 organic pasture raised eggs

1/3 c melted organic ghee

1 t vanilla extract

Add in:

1 c paleo valley vanilla bone broth protein powder

1/3 organic cacao powder

1/2 c tiger nut flour (can sub almond too but not as good imo!)

Pinch of sea salt

1/2 t baking soda

Mix well and then stir in 1/2 c pure cacao chips (or healthy chocolate chips of choice) and 3/4 c organic freeze dried raspberries. 

Spread into a 8x8 glass baking dish lined with parchment and bake for 20 minutes. 

Cool 10 min, slice & sprinkle with more freeze dried raspberries. I enjoyed them for breakfast with yogurt-yum!

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

Warming spiced carrot pudding

I’ve been so into these deeply nourishing, traditional recipes lately. They feel so good in my body! This one is usually made with almonds and whole milk, but I don’t do well with dairy or almonds, so I substituted & it was delicious!

You’ll need:

3 c washed & chopped organic carrots

3 T ghee

1 t cardamom

1 t cinnamon

A few drops of stevia or dash of pure maple syrup

1 c milk of choice (I used a creamy walnut milk)

Pinch of sea salt

1/4 c soaked & rinsed organic brazil nuts

How to:

In a large saucepan, heat ghee and spices until fragrant. Add the rest of the ingredients and bring to a gentle simmer. Cover and cook until the liquid is absorbed. Add to a blender and blend until smooth. Taste for sweetness and add more sweetener if needed. 

Serve in bowls sprinkled with cinnamon.

Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

protein-packed pumpkin chocolate chunk cookies with caramel cream cheese frosting

Easy. Moist. Dense. Nutritious!

You’ll want to double these.

Preheat oven to 325°F

In a large bowl:

1 c pumpkin spice protein powder (i like just ingredients brand)
1/2 c tigernut flour
1/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
1 t pumpkin pie spice (optional if you like it extra spiced!)

-mix-

In a separate bowl, mix:

2 T melted organic ghee or coconut oil
1/4 c mesquite powder
20 drops of vanilla stevia
3 local organic eggs
3/4 c organic pumpkin purée

-mix well and then mix into dry ingredients well. Option to stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-evenly space about 1” apart on a parchment-lined cookie sheet and bake for 16-20 minutes. Cool completely.

Frosting:
4 oz organic cream cheese, DF cream cheese, or I used coconut cult’s vanilla toffee coconut yogurt-yum!!
1/4 c mesquite powder
1 t vanilla extract

-whip together with a hand mixer until fluffy and spoon onto cooled cookies.

*store extra cookies in fridge or freezer.

Healthy Banana Bread

Made this two weeks in a row because we ate it so fast! It’s moist, dense, and so satisfying. Plus it comes together quickly.

The high protein & fiber balance out the sugar hit that you’ll typically get with traditional banana bread…and it’s every bit as delicious! 

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder

In a blender add:
2 ripe bananas
4 organic local eggs
1 t vanilla
1/2 c mesquite powder
1/2 c melted grass fed ghee, butter, or coconut oil

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-pour into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean. We’ve been eating it warm with vanilla bean ghee & coconut yogurt. Yum!

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!

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.

low carb + sugar free carrot cake

1/2 carrot cake, 1/2 cheesecake!

had a random craving for carrot cake the other day and this made all my dreams come true. dev’s too. he’s been digging in with me!

the right kind of fats in the fall are essential.

one of the best fats to nourish your body in autumn is ghee. although ghee is made from butter, it is lactose free which makes it easier on digestion for those sensitive to dairy, and very beneficial to health. plus it has a high smoke point, making it great for cooking and baking!

personally, i love the taste much more than butter. & vanilla bean ghee makes desserts so delicious!

for the base, in a large bowl add:

3/4 c coconut flour

2 c runny nut butter sweetened with organic stevia to desired sweetness (i did a mixture of tahini & macadamia nut butter)

1/2 c shredded organic carrots

1/4 c melted vanilla bean ghee

1/2 t nutmeg

1 t cinnamon

1/4 t sea salt

1/4 c vanilla grass fed collagen protein

-mix well, taste for sweetness & add more if needed, along with a bit of water to form a thick dough-like consistency.

-line an 8x8 glass dish, or a 9” springform pan with parchment and press mixture evenly into the bottom. place in fridge.

for the vegan cheesecake layer, add to a blender:

4 c raw organic cashews, soaked for 8 hours and drained

1/4 c coconut oil

1/2 c lemon juice

1/3 c filtered water

1/4 t vanilla bean powder

pinch of sea salt

organic vanilla bean stevia to taste

-blend until extra smooth & creamy. taste & adjust sweetness as needed.

-pour evenly over cake and refrigerate or freeze until firm before slicing. i topped with dried orange peel + bee pollen and a few mulberries before serving.

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