Wednesday, March 15, 2017

Why I went gluten-free...



My Interview on Gluten-Freeway

I recently had the pleasure of being interviewed by my dear fellow-health nut and gluten-free baker extraordinaire friend Lauren Marts on her YouTube show Gluten-Freeway (interviews take place whilst driving). We delved into GMO dangers, healing the gut, our most missed gluten containing foods and more. Tons o' fun! Lauren is the best.

Check out our interview and Ms. Marts's amazing gluten-free goodies on her site Baked True North.

Direct interview link for viewing: YouTube

Enjoy! XO.

Probiotic Ginger Fizz


Start the day right with my ginger fizz, full of anti-inflammatory and probiotic ingredients to support gut health and healing 💪🏻 Cheers!

Probiotic Ginger Fizz

3 cups filtered water (or brewed tea for more flavor)
1 two inch piece of fresh ginger
3 tbs raw ACV (Bragg's brand)
1 tsp turmeric powder
1-2 tbs MCT oil
1 tsp Stevita stevia
pinch of sea salt
3 tbs grass-fed collagen (optional)
1/2 tsp Ceylon cinnamon (optional)

1. Blend all ingredients, adjust for taste as needed and enjoy!

Friday, March 10, 2017

Simple avocado dressing



Avocados are one of my favorite nutrient dense superfoods, loaded with vitamin K, potassium, fiber and monosaturated fat.  I like to slice them on salads, mash for guacamole, add to smoothies for extra bulk and good fat and eat plain with evoo and sea salt. This creamy dressing is rich and satisfying, a great topper for veggies or seafood. Cut the water amount and it's a yummy avo dip! 


Simple avocado dressing

1 avocado, pitted and skin removed
1/3 cup extra virgin olive oil
3 cloves fresh garlic
Juice of 1 lemon
1/2 tsp sea salt
¾ cup filtered water

1. Put all ingredients in blender and mix thoroughly until smooth.
2. Thin with water if desired.
3. Enjoy over salad, veggies, or protein (keeps in jar in refrigerator for about 3 days).

Tuesday, February 28, 2017

Superfood Smoothie Video


My Epic Superfood Smoothie via Facebook Live :)

I loaded this baby up with coconut milk, avocado, spinach, maca powder, wild organic blueberries, moringa powder, grassfed collagen, bee pollen, cinnamon, sea salt, turmeric, chia seeds, cacao nibs, fiber powder, MCT oil....dang! Enjoy. XO

video

Sunday, February 5, 2017

No Bake Almond Butter Cups


Super simple to make, these tasty treats are pretty enough for a dinner party dessert. Best eaten straight from the freezer :)

No Bake Almond Butter Cups
Makes 24 cups

Base:
2 ½ cups almond meal
4 tbs almond butter
3 tbs coconut oil or grass-fed butter, melted
2-3 tbs pure maple syrup
1 tsp cinnamon
1 tsp pure vanilla extract
½ tsp sea salt

Chocolate topping:
3 tbs coconut oil or grass-fed butter, melted
3 tbs pure maple syrup
2 tbs unsweetened cocoa powder
¼ tsp sea salt
Garnish ideas: slivered almonds, unsweetened coconut flakes, sea salt, dried berries

1. In a mixing bowl combine almond meal, almond butter, coconut oil, maple syrup, cinnamon, vanilla, and sea salt. Mix thoroughly.
2. Line muffin tin with paper liners or coat with coconut oil. Roll dough into bite-size balls and press gently into muffin tins as base of the butter cups. Set aside.
3. In a small bowl, combine coconut oil, maple syrup, cocoa powder and salt.
4. Spoon chocolate topping over each of the butter cups evenly.
5. Add garnish to cups.
6. Place the tin on a flat space in the freezer for 40 minutes or until firm.
7. Pop out of tin and enjoy! Note: best eaten straight from freezer.

Balsamic Citrus Salad


I recently served this sweet and sour salad with 
paleo eggs benedict: sweet potato "toast" topped with spiced pulled pork and poached eggs (and green chile hollandaise). Made a perfect pairing-a light and refreshing balance to the meal. Enjoy!

Balsamic Citrus Salad

1 grapefruit, segmented
2 blood oranges, segmented
½ cup fresh blueberries
1 handful fresh basil, chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Sea salt, to taste

1. Combine fruit and basil in bowl.
2. Drizzle with olive oil and vinegar, sprinkle salt to taste. Stir gently to coat.
3. Transfer to serving vessel.
4. Enjoy!

Wednesday, December 21, 2016

Keto Mocha Fat Bombs



I usually make these treats with carob powder instead of cocoa so I can enjoy them in the evening without the caffeine :)

1 cup organic, cold pressed coconut oil
1/3 cup unsweetened cocoa powder (or carob powder for no caffeine)
1 tsp Stevita stevia
2 tbs organic coffee powder
½ tsp organic cinnamon powder
½ tsp sea salt
1-2 tsp vanilla extract
Optional: ¼ to ½ cup grass-fed butter and chopped macadamia nuts

1. Put all ingredients in small saucepan and heat until combined. Taste and adjust seasonings accordingly.
2. Optional: after heating, mix in blender for smooth consistency.
3. Pour mixture into silicone molds or glass dish.
4. Refrigerate for 15 minutes or until firm.
5. Garnish with sea salt and enjoy!
6. Note: Keep in fridge to avoid melting.