keto 'wild rice' with mushrooms, roasted squash & herbed chicken (grainless)

this wild rice (minus the rice) is so creamy, slightly crunchy and every bit as flavorful as you would ever want it to be. plus, it comes together in a few short minutes.

hemp seeds are high in protein and good fats that will energize and sustain you for hours. 

so if you are attempting to eat keto, or just avoiding grains, this is a great, satisfying dish. and a little goes a long way.

for the rice:

1 c hemp seeds

2 T ghee or coconut oil

1 c sliced mushrooms

1/4 c chopped raw almonds

1/2 c bone broth

1 t garlic powder

1 t dried parsley

s + p to taste

-in a medium pan, add ghee and heat until bubbling. then add mushrooms and almonds and cook a few minutes until mushrooms are soft. add all other ingredients and mix well. bring to a boil, then simmer until liquid is absorbed.

i served mine with roasted butternut squash and chicken breasts rubbed with herbs and roasted until done. it was delicious! this rice dish would also go lovely with fish or steamed greens.

easiest coconut oil mayo

blend it up in just a few minutes. use it to dress, dunk, & spread on just about anything!

ingredients:
3 organic (local) egg yolks at room temp
1 t mustard
11/2 t fresh lemon juice
2 T acv
3/4 c coconut oil, gently melted
pinch of s + p

-add all but the oil to a blender and blend on lowest speed to incorporate. while blending, very slowly drizzle in melted oil and continue to run for about a minute. pour it into a glass jar and seal tightly with a lid. let it sit on counter overnight and refrigerate in the morning.

thick chocolate custard tart with shortbread crust (vegan, nut & refined sugar-free)

a new fav to add to the books! you can never have too many awesome go-to chocolate treat recipes. this one is extra fudgy, nut free, and super delicious. the filling also makes a great ice cream!

crust:
11/2 c shredded coconut (unsweetened)
8-10 soft large pitted dates
2 T sunflower seed butter
1 T coconut nectar
1 t vanilla extract

-add all ingredients to a food processor and run until it forms a dough. evenly press into the bottom and up sides of a tart dish or springform pan and set in freezer. 

cream:
1 can organic full fat coconut milk
2 T organic cacao powder
2 T organic arrowroot powder
1/2 c coconut nectar or date syrup
1/2 c chopped raw organic cacao paste
1 t vanilla

-add all ingredients except cacao paste to a medium pot and bring to a light simmer, whisking continuously for 4-5 minutes until slightly thickened. add cacao paste and keep stirring for another 5 or so minutes until it turns into a custard-like consistency. pour into crust and set in freezer for 3 hours, then store in fridge.
-top with fresh berries, slice and serve!

garlic lime baked halibut over cauliflower-ghee purée

creamy, flavorful cauliflower puree resembles fluffy mashed potatoes-but with way more health benefits and a fraction of the carb load. and the fish is tangy and delicious! a new go-to dinner.

halibut:

ghee

2 fillets wild caught halibut

s + p to taste

juice of 1-2 limes

garlic powder, coriander seeds, + marjoram to taste

-preheat oven to 400F. 

-place thawed, washed & patted dry fillets on a parchment lined baking sheet. rub with ghee, sprinkle with seasoning + lime juice and fold up parchment. wrap in tinfoil and set tray in oven for 15-20 min until almost* cooked through. option to unwrap & broil for 1-2 min at the end for a crispy top. 

purée:

1 large head cauliflower, leaves removed & stems + florets chopped

s + p + garlic powder to taste

1/4-1/2 c bone broth

2 T ghee

2 T coconut cream 

-add all ingredients to a large pot and steam for 10-15 min until semi-soft. transfer to a blender and blend until very smooth. taste for seasoning.

-serve fish over purée drizzled in lime juice + melted ghee.

5 minute paleo crockpot buffalo chicken chili with ranch

quick, healthy, and easy weeknight dinner that you can make extra of and eat all week long!

throw all of the following in your slow cooker:

1 lb ground organic free range chicken or turkey

2 large carrots, sliced

1 med sweet potato, cubed

3 stalks celery, sliced

1 red onion, diced

3 diced garlic cloves

1 can organic bpa free tomato sauce (make sure only ingredient is tomatoes)

1 can organic bpa free diced tomatoes

1/2 c clean, organic hot sauce

1/2 c organic bone broth

1 t chili powder

1 t smoked paprika

1 t cumin

1 t sea salt

-mix everything well and cook on low for 8 hrs. once done, mix again and serve with fresh cilantro or parsley, lime juice, and your favorite homemade, or clean store bought ranch dressing (my fav is from primal kitchen). i also served mine with some raw flax crackers, yum!

creamy butternut squash, cranberry & pear soup with candied kale and ginger-brazil nut cream

the ultimate winter soup combination to warm your soul and nourish your body! 


soup:
2 T ghee or coconut oil 
2 leeks, white and light green parts only - sliced
1 T fennel seeds
1 medium butternut squash - cubed
1 pear - cored and cubed
1 c cranberries - thawed if frozen
1 13.5oz can Thai coconut milk
¾ c bone broth
s + p

-heat oil in medium pot. add leeks and cook until tender, 3 min. add fennel, squash, pear, and cranberries, stir to coat with oil. add coconut milk and broth and bring to a boil, then lower to a simmer and cook covered for 15 minutes until all veggies are soft.
-transfer to a blender and blend until very smooth and creamy. season with s + p to taste.


crispy kale:
1 small bunch kale - leaves torn into bite-sized pieces
1-2 T ghee or coconut oil, melted
1 T maple syrup
2 T nutritional yeast
s + p to taste

-preheat oven to 400F.
-place kale onto a parchment paper-covered baking tray. add all other ingredients and massage with hands into kale. bake for 7-10 minutes until crispy, watching closely so it does not burn.


brazil nut cream:
1/2 c soaked raw organic brazil nuts
1/4-1/2 c water
1" piece peeled ginger
3 drops of vanilla stevia
pinch of sea salt 

-add all but the water to a blender, then add just enough water to get your desired consistency. blend until very smooth.
-serve kale over soup drizzled with brazil nut cream and eat!

vegan chocolate cheesecake with heavenly raspberry-schizandra jelly

i mostly make my desserts raw, but decided to switch this one up, and it did not disappoint! the jam adds a punch of tart with a soft, sweet & creamy filling + salty crust. all good things in one! plus, the added health benefits of the amazing schizandra berry!
i really wanna highlight the jam in this recipe...cause it was SO GOOD. i ate it with flax crackers all week long. yum.

crust:

1 c almonds

1 c almond meal

1 c shredded coconut

room temp coconut oil as needed

-preheat oven to 325F. grind the nuts in a food processor until semi-fine. add the coconut, almond meal and enough coconut oil and rub with your fingers to make a dough (you want to add enough oil to make a dough-not too much). press into the bottom (& up sides if desired) of a 9" springform pan & place into the oven to bake for 5–8 minutes until starting to turn golden. remove and allow to cool completely. 

filling:

1 c grated cacao butter, gently softened

1/2 c cacao powder

1/4 c raw honey or pure maple

2 c full fat coconut milk 

1/4 t vanilla bean powder

1/4 t sea salt

-add all ingredients to a high speed blender and blend until very smooth. pour into cooled crust and set in fridge until firm, 4-8 hours.

raspberry jam:

1 c raspberries fresh or frozen

2 T water

2 T chia seeds

1-2 t schizandra powder

1-2 T rice malt syrup or raw honey

-add all ingredients to a blender and blend until smooth. transfer to a sauce pan and heat until it begins to bubble. reduce heat and whisk constantly until thickened, about 5 minutes. cool completely and spread over cheesecake. slice & serve!