black bean lettuce cups with mango avocado pineapple salsa and lime cream

such a delicious, fast and easy dinner to throw together. and vegan + gluten free for those days you feel like going lighter!

-serves four luckies-

salsa:
1 cup mango, cubed
1 cup pineapple, cubed
2 avocados, cubed
1-2 teaspoons finely chopped jalapeño pepper
1/2 cup chopped onion
1 lime, juice from

-mix everything together well and set aside. 

beans:
2 tablespoons olive oil
1 c cherry tomatoes, halved
1-2 c cooked rice of choice (i used the beautiful jade pearl rice which ended up just turning brown anyway)

2 cups cooked black beans
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon himalayan salt

-heat oil in a pan and sauté tomatoes for a few minutes. add the rest of the ingredients, stir well and cook until heated through. 

lime cashew cream:
1 cup cashews, soaked overnight, drained, rinsed
1 lime, juice and zest from
1 tablespoon liquid sweetener of choice or stevia to taste

pinch of sea salt

-add everything to a high speed blender and blend until very smooth. pour into a small plastic baggie.

-to assemble: add butter lettuce cups to a plate and fill with bean mixture, top with salsa, fresh cilantro and cut the corner off of the baggie with the cream to squeeze over top. enjoy!

easy peasy mediterranean salmon & potato salad

a quick and delicious salad you can throw together in minutes!

ingredients:

3lb small colorful potatoes, steamed until soft & halved

25 halved cherry tomatoes

8 celery stalks, chopped

6 T capers

1 large red onion, chopped

20 pitted kalamata olives

handful of freshly chopped basil

11/2 c cooked salmon, broken into chunks

-toss all ingredients together in a large bowl. in a separate bowl, mix together: 6 T evoo, juice of 3 lemons, s + p to taste, toss with salad and enjoy!

raw jam-filled chocolate dipped maca biscuits

a perfect weekend treat that you can feel great about because it will NOURISH your body. give yourself a little love today.

ingredients:

biscuit

2/3 cup shredded coconut 

2/3 cup raw cashews 

2/3 cup almond meal 

2 tbsp + 2 tsp rice malt syrup 

3 tbsp coconut butter 

1/2 tsp vanilla powder 

2 tbsp maca powder 

-combine all ingredients in a food processor and process until it easily sticks together. roll out on a piece of parchment paper and use a round cookie cutter to cut biscuit shaped cookies. place in freezer.

chia jam

1/2 cup frozen berries of choice (i used raspberries) 

5 drops of vanilla stevia

2 tsp chia seeds 

½ t psyllium husk powder

2 tsp lemon juice 

-combine all ingredients in a small sauce pan and bring to a simmer. cook on low for 5-10 minutes until thickened, stirring frequently. set pot in freezer to cool.

raw chocolate coating

1/4 cacao butter

1/3 cup raw cacao powder 

stevia to taste

-gently melt cacao butter in a dehydrator, oven, or double broiler until liquid. whisk in cacao powder and stevia and set aside.

assembly:

-place 1-2 T chia jam on to half of the biscuits and top with the other half. set in freezer until nearly firm, then dunk half of the cookie in dark chocolate mixture, set on parchment lined tray and place in the freezer to set. thaw 10 minutes before serving.

4 ingredients, 5 minutes: the best cabbage slaw

i'll keep this short and sweet, like the recipe! 

I'm loving this slaw right now, and have had it almost every day for lunch. add a little organic protein to it in the form of chicken or turkey, add it to sandwiches or wraps or serve it as a side. 

it is made with my favorite clean mayo that you can find here, or make your own!

ingredients:

1 small head red cabbage and 1 small head green cabbage (de-stemmed)

1 c baby carrots

1/2 c dried golden berries (or raisins or cranberries work here too)

1 c primal kitchen mayo (i like to add a splash of ACV also)

-using the shredding blade on my food processor, i shredded the cabbage and carrots in about 3 minutes, added to a bowl with the rest of the ingredients and tossed until combined. season to taste.

-lasts 1 week in fridge and is even better the second and third day!

coconut lime spirulina dream cake

this raw vegan cake is a perfect low sugar, nutrient dense boost for theses chilly/warm/weird March days! also the color is perfect for s.t pattys day yeah?

here's how it's made:

crust:
1/2 c activated pumpkin seeds
1 c coconut flakes
pinch of sea salt
1 T cacao powder
1 T coconut oil
1 T brown rice syrup
-pulse everything in a food processor until sticking together. press evenly into the bottom of a 9" springform pan and set in freezer.

lime layer:
1/2 c raw cashews, soaked 8 hrs
2 T brown rice syrup
1 dropper full of vanilla stevia
pinch of sea salt
1 small avocado
1/4 c coconut cream
1/4 c lime juice
4 drops lime essential oil
1 t wheatgrass powder
-add all ingredients to a blender and blend until smooth and creamy. pour over crust and set in freezer for 2 hours until firm.

coconut spirulina layer:
3/4 c coconut butter
2 T coconut oil
1/4 c coconut milk
1/2 t spirulina powder
20 drops vanilla stevia
-blend all ingredients in blender until smooth and pour over lime layer, spreading evenly. set in freezer until firm, slice and serve!

coconut + turmeric protein bark

insanely delicious and a perfect snack on the go...i know you'll love this treat!

turmeric is obviously an amazing food, as I'm sure you already know. anti inflammatory and a whole host of other benefits. but, in order for your body to properly assimilate and use it, it must be consumed with black pepper, which is also a great digestive aid.

these two super spices are paired with the amazing collagen protein (which you can always sub for whatever protein you have on hand), and the yummy and nutritious fats from coconut. as always, you can substitute any sweetener for the stevia, just add it to taste. you may find it doesn't need any sweetener at all!

1/3 c coconut oil
1/4 c coconut butter
1 dropper full of stevia (or to taste)
2 T collagen protein powder
1 t turmeric
pinch of black pepper
pinch of vanilla bean powder

-blend all ingredients together until very smooth. line a dish with parchment paper and sprinkle 1/3 c chopped macadamia nuts over the bottom. pour mixture over the nuts evenly and set in freezer for 10-15 minutes until firm. break into bite-sized pieces and enjoy! (best if kept in fridge or freezer).

gut healing legume & nut free, protein packed hummus dip

as many of you know, hummus is one of my all-time favorite foods, and lately I've been staying away from legumes as my tummy has not been loving them. I wanted to create a tasty hummus that I could enjoy that was high in protein & nutrients...I think I figured it out! 

this took 5 minutes from start to finish and was a tasty treat that I enjoyed with some grain-free chia crackers. 

ingredients:

4 T collagen protein powder

3 T raw tahini

1/2 c sprouted watermelon or pumpkin seeds

4 T lemon juice

2 T apple cider vinegar 

2 T extra virgin olive oil (or water)

3 garlic cloves

1 t cumin

1 t turmeric

1/4 t sea salt

1/4 t black pepper

handful of cilantro or parsley

-add all ingredients to a blender and blend until very smooth. add more liquid to your liking and serve on sandwiches, with veggies or your favorite chips/crackers!