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.

chicken salad lunch bowl

my favorite chicken salad lunch bowl:

2 c organic free range rotisserie chicken meat, shredded

1/4 c organic tahini

1/2 cup sheep yogurt (or your fav plain yogurt)
2 heaping cups tender herbs of your choice (i used parsley, basil, and cilantro)
1 T acv
s + p to taste

1 T ev organic olive oil
2 celery stalks, thinly sliced

3 T capers

2 T chopped green onions
-add tahini, yogurt, herbs, acv, oil, s + p in a blender and blend until smooth. in a medium bowl toss the chicken, onions, capers, & celery with the sauce. eat as-is at room temperature, or place in the fridge until chilled. serve on bread, with crackers, or on a bed of homegrown sprouts + juicy blackberries. 

flourless breakfast cake with fresh nectarines

grateful to be back to the grind here in arizona and excited to share some new things i’ve been working on/researching/learning over the past 6 months. i love these wild times. they keep me on my toes, challenge me, and change me in necessary ways.

for now, really needing to remake this flourless breakfast cake with fresh nectarines that i created while in utah. it’s quite easy! 

how to:

in a large bowl—

4 organic pasture raised eggs

1 c organic cashew butter

1/4 c organic plain coconut yogurt

1/2 c vanilla collagen protein

1 t baking soda

1 t pure vanilla extract

few drops of vanilla stevia

-beat with a hand mixer until fully combined.

-preheat oven to 350°F and grease a 9” cake pan. smooth batter into pan and bake for 30 minutes.

-cool fully, remove from pan & top with fresh fruit. serve with yogurt for breakfast or dessert!

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!

5 minute kelp noodle chicken chow mein

quick
easy
delicious

1 packet washed/chopped kelp noodles
3 (organic+pasture raised) cooked & chopped chicken breasts/thighs
primal kitchen organic no soy teriyaki sauce (to taste-or make your own!)
3 c shredded cabbage + carrot mix (tip: do this quick & easily in a food processor!)
3 green onions, sliced
5 sliced celery stalks
s + p to taste

-add all ingredients to a large skillet & cook on low heat a few minutes to heat through & lightly cook the veggies. that’s it! serve with fresh cilantro & organic sesame seeds.

fennel bulb pesto with mung bean noodles

this pesto makes the perfect springtime dish—fennel, cilantro, & parsley are all cleansing & diuretic, helping your body purge excess water & toxins it may be holding on to from the winter months.
pumpkin seeds supply a good amount of protein & zinc-which we all need right now to protect our bodies from sickness. garlic & vinegar also aid in prevention & fighting off infection. ++ it is the ideal time to find all of these ingredients at your local farmers market. choose organic when possible!

1/2 c cilantro
1/2 c parsley
1/2 c chopped fennel bulb + stalk
1/4 c evooo
2 T acv
1/2 c sprouted pumpkin seeds
4 cloves garlic, peeled
1/2 t sea salt
1/4 t black pepper

-add all ingredients to a food processor and blend to desired consistency.
-serve as a dip, garnish a baked sweet potato, or toss with your favorite noodles. flaked sea salt on top is a must.

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.