tastiest thai ginger beef noodle bowl with almond butter sauce

super easy & lots of yummy leftovers! + it’s keto, soft on digestion, and the perfect meal to aid your body in transitioning to fall. 

how to—

sauce:
3/4 c raw organic sprouted almond butter
1/4 c organic coconut aminos
1/4 c fresh lime juice
2 T water
1/4 t hing spice
1/4 t black pepper
2 T organic minced fresh ginger
2 T organic acv
few drops of organic stevia
-whisk together all ingredients until smooth.

other:
•1/2 lb organic grass fed/finished ground beef, seasoned & cooked in fat + spices with a whole lotta organic shredded purple cabbage
•noodles of choice (i used kelp noodles)
•fresh organic cilantro

-add noodles to a bowl & add meat + cooked cabbage, drizzle with sauce and top with fresh cilantro.

ballzz

saturday is lookin' up because you know i’ll be making a big ol fat bowl with these babies for dinner tonight.

pull out your nuts (:

1/4 c soaked organic chia seeds
2 c raw sprouted nuts/seeds of choice (i used sprouted almond + pecans)
1 c shredded unsweetened organic coconut
1/3 c evo coconut oil or vanilla bean ghee
1 c sprouted organic buckwheat flour (i actually subbed 1/2 the flour for marine collagen powder for a little added protein...tigernut, almond, green banana, & coconut flours work here as well-add a little water as needed at the end for it to come together)
2 t vanilla bean powder
pinch of high quality sea salt
1 t organic cinnamon
1 t organic cardamom
1/2 t organic ginger
all the shrooms/adaptogens/herbs as desired
omica organics vanilla stevia drops to taste

-throw it all into a food processor and blend until dough forms. roll into balls. chill. drizzle with gently melted raw organic cacao paste (mixed with a touch of vanilla bean ghee) and a sprinkle of sea salt. store in fridge.

fresh+simple summer salad

little summer salad for dinner tonight:

organic greens + sprouts
wild caught (no sugar) smoked salmon
organic nectarine
organic avocado
raw organic hemp seeds
raw organic sprouted pumpkin seeds
sprinkle of reishi mushroom
always some organic fermented veg

& for the dressing: drizzled raw organic tahini + lemon juice

flourless spiced vanilla collagen cake with coconut yogurt + fresh peaches

this is a dream of a treat. in fact, i enjoyed it for dinner 2 days in a row. (:

note: this would be a perfect replacement for traditional white/yellow cake.

in a blender, add 3/4 c raw organic coconut butter + 1 c raw organic macadamia nuts (raw organic cashews work too) and blend until buttery smooth. add to a large bowl and mix in:
1/2 t baking soda
2 organic local pasture raised eggs
1/4 c organic vanilla collagen protein
1/4 t high quality sea salt
cinnamon, nutmeg, cardamom, cloves, & ginger to taste (i like a lot of spice!)
few drops of organic vanilla stevia to taste
-mix well.

preheat oven to 350°F & line a 6” springform pan with parchment paper. pour batter in pan and smooth over evenly. bake for 20-30 minutes until a toothpick comes out clean and the edges turn golden. cool completely, then remove from pan, spread yogurt of choice over top and line with fresh sliced local peaches + whatever else your heart desires. i added raw cacao beans + goji.

store in fridge in an airtight container.

cardamom avocado pesto zoodles with smoked wild caught salmon, nectarine, purple radish, sprouted seeds & fresh petals from the garden

filed under “things making me intensely happy”, & SO easy to make.

4-6 oz sugar free wild caught smoked salmon
3 c organic zucchini noodles, lightly sautéed

pesto:
1 large avocado
2 handfuls of organic basil
2 handfuls of organic cilantro
1 handful of organic parsley
1 T acv
1 T organic lemon juice
3 T organic evoo
1 clove garlic
1 t cardamom
sea salt + black pepper to taste

-blend until very smooth & creamy.
-toss with zoodles, top with a bit of smoked salmon, sliced nectarine & purple radish, basil leaves, sprouted organic seeds + some fresh edible organic flowers.

white chocolate macadamia bark with dried berries & floral notes

1/2 c gently melted raw organic cacao butter
2/3 c raw organic coconut butter
1/4 c raw organic macadamia nut butter
few drops of vanilla stevia to taste
pinch of vanilla bean powder, cardamom, & sea salt
(all adaptogens as desired. i recommend maca + ashwaganda with these flavors)

blend all ingredients until super smooth.

pour into silicone moulds or into a lined square dish & top with chopped mac nuts, flaked sea salt, organic dried golden & goji berries + dried flowers.

set in freezer until firm & store chilled.

shroomy banana snacking bread with toasted coconut crust

this has been on repeat ever since i created it for the first time because. who doesn’t like a good slice (loaf) of banana bread? comfort food at its finest! & it’s devon + dad approved.

this recipe is sweetened solely with bananas, and made with high resistant starch green banana flour instead of processed white flour. to make it even better, i added a hearty dose of chaga + reishi mushroom powder for the obvious medicinal properties and made it super easy to digest so your gut will stay happy.

ingredients:

1/2 c melted organic vanilla bean ghee or coconut oil

2-3 large overripe bananas (+ optional extra for topping)

3 organic free range eggs

1/3 c full fat organic coconut milk

1 t baking powder

1/2 t baking soda

1 t organic vanilla extract

1 t organic ceylon cinnamon

pinch of clove, nutmeg, sea salt

2 t chaga + 2 t reishi (optional)

1 3/4 c organic green banana flour

-preheat oven to 350°F and line a glass baking dish or bread loaf pan with parchment.

-in a large bowl, whisk together eggs and oil. add in the mashed bananas and coconut milk and whisk well. add all other ingredients until combined. option to fold in cacao chips, walnuts, or dried mulberries (delicious!).

-pour batter into pan. i've made so many different variations and love them all, but this time i topped with a heavy sprinkle of unsweetened coconut + organic heirloom cacao beans (!!).

-bake for 30-50 minutes (varies depending on the pan you use) or until a toothpick comes out clean. cool, remove from pan, slice, and serve!

pictured: toasted slice with raw tahini, coconut yogurt, and fresh raspberries. 

YUM.