spring time roasted tarragon-mustard asparagus

for a cleansing spring delight!

greens of all kinds are essential in the spring! bitters aid the body in detoxing and letting go of excess winter fat.

give yourself a quick 15 minutes and make this up:
preheat oven to 425F.
wash 1 bunch of organic asparagus and break off bottom inch.
place on a baking sheet and drizzle with organic extra virgin avocado oil, lemon juice & zest, sea salt, black pepper, mustard, & dried or fresh tarragon.
bake for 12-18 minutes until golden.
serve with fresh parsley and a drizzle of raw tahini.

butternut squash & kelp noodle pesto pasta

the color associated with the month of march is GREEN for a reason! the importance of incorporating bitter, dark leafy greens at this time of year is vital. in the month of march your body starts purging excess fat and heaviness of winter-bitter foods aid in this process of detoxification and fat burn. 

so feed your body well!

*the way we feed & treat our body in the spring sets the tone for our health the rest of the year*. 

are you listening to what your body wants? are you enjoying a bit lighter, more nutrient dense foods? eat your bitters! help your liver purge the stored up winter toxins and fat. you’ll feel amazing.


here’s an easy & delicious way to get loads of these greens in:
supergreen PESTO
noodles: use your fav. i mixed kona berry kelp noodles with butternut squash noodles, boiled them for a few minutes, then drained the water, added some ghee and stir-fried them a few more minutes.

deep green pesto sauce: this stuff is delicious. save the leftovers for veggie/flax cracker dipping!
i added a special ingredient-sea clear. i love this stuff! so nutrient dense. plus it’s fermented, contains nutrients from sea greens, extra salty, extra yummy. you do not have to add this, just add seasoning of your choice to taste if you don’t have it. (i got it online at thrive market)

throw the following in a blender:
4 c baby spinach / bitter green mix (i used mustard and dandelion but be careful cause too much of these will make it too bitter and spicy! if you’re not a fan, stick with spinach)
2 c parsley
1 c cilantro (don’t be afraid to throw stems in!)
4 T nutritional yeast
2 T sea clear
1-2 cloves raw garlic
2 drops of oregano essential oil (this magic ingredient makes it so yummy)
1/3 c organic pure avocado oil or olive oil
2-4 T c apple cider vinegar or lemon juice
2 packets of chaga mushroom from four sigmatic (optional for that extra nutritional love)

-blend all ingredients a minute or two until smooth, mix with prepared noodles, top with more parsley + eat! i also added spirulina crunchies to the top & sprouted flax crackers, cause crunch is life.
my husband downed this in minutes (and if you know him, he’s a chick-fil-a, salt and vinegar chips kinda guy. ha!). i enjoyed it slowly, savoring each bite! yum.

NOURISH YOURSELF.

(ps. hey! i’m back in business here. finally settled in our new home & have some good stuff coming your way!)

one pan chicken skillet with creamy spinach, bacon, & mushrooms

easy, flavorful, creamy, healthy, and everyone in your house will love it, even the picky eaters!

ingredients:
4 pieces organic bacon, diced (i used organic turkey bacon with no nasty additives)
5 organic chicken breasts or thighs
1-2 T Italian seasoning
1 small red onion, peeled & sliced
3 c sliced mushrooms
4 garlic cloves, minced
1 can organic full fat coconut milk
sea salt + pepper to taste
1 T fresh thyme
4 c spinach

-preheat oven to 350F.
-in an extra large oven safe skillet, cook bacon until crispy. remove from pan & set aside on a plate.
-add chicken thighs to pan and season with Italian seasoning. sear 2 minutes each side, then place in the oven to 20 minutes until cooked through.
-while the chicken is cooking, prep the onion, garlic and mushrooms. when chicken is done, remove from pan and set aside with the bacon. add the onion, garlic and mushrooms to bacon grease and cook until softened. add coconut milk, s + p, fresh thyme and spinach to the pan and simmer for 5 minutes. add chicken and bacon back to the pan, mix up a bit and serve.
-option to serve with rice if desired & top with fresh parsley!

spiced carrot fries

a delicious, healthier alternative to regular french fries or sweet potato fries. i actually enjoyed these much more than the other two! quick + easy to make. no need to peel the carrots, just gently wash them. the skin is so good for you!

ingredients:
2 lb large carrots, washed & sliced into thin sticks
4 T coconut oil or ghee, melted
2 t coriander
1 t cumin
1 t sea salt
1/2 t black pepper

-preheat oven to 400F.
-toss carrots with oil + spices and lay out evenly on a baking sheet.
-bake for 30-40 minutes until crispy on edges, rotating once halfway through.
-enjoy with homemade healthy ketchup or ranch dressing!

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?!

bean free, gut healthy roasted beet + zucchini hummus

delicious and easy to make. perfect for those needing an easily digestible snack that is allergen free and healing to your gut! i could eat this all day.
enjoyed it with cucumber slices and Siete corn + grain free tortilla chips (sooooo good. like crack good). it would be delicious with any veg sticks, on a wrap, or with your favorite flax crackers too!

ingredients:
1 lb beets, washed and cut into small cubes, then salted and roasted at 350F for 30 min until soft
1 lb zucchini, cut into chunks
1/4 c pure collagen bone broth protein (unsweetened and unflavored - *optional*)
3 T organic evoo
2 T raw tahini
3 T acv
juice of 1 lemon
2 garlic cloves
1/2 t sea salt
1/2 t coriander
1 t cumin

-simply place all ingredients in a blender and blend until smooth and creamy!

super green matcha coconut macaroons

the texture of these macaroons is my fav. they are slightly crunchy and soo tasty. you can bake them, dehydrate them, or keep them as is. for a raw vegan option, leave out the bone broth collagen powder and just do the greens powder. add anything else that sounds yum to you!

3 c organic unsweetened shredded coconut
1/3 c coconut oil
1/3 c almond meal
3 T organic bone broth collagen protein
3 T raw organic powdered greens mix (mine has oat grass, barley grass, alfalfa, matcha, and a few other super foods including ashwagandha and reishi!)
1 t vanilla bean powder
1/4 t sea salt 
stevia to taste (i did 1 dropper full of my favorite omica organics)

-add coconut and coconut oil to a food processor and blend on high for 1-2 minutes.
-add all other ingredients to the food processor and run until combined well. 
-using a small cookie scoop, make about 30 individual bite sized pieces and set them on a parchment lined baking sheet or dehydrator trays. sprinkle with more dried coconut & dehydrate at 115F for 2 hrs or bake on oven's lowest temp until barely starting to turn golden (watch closely). alternatively you can just set the macaroons in the freezer until firm, but they will have to stay chilled.
-store in an airtight container.