Wednesday, June 21, 2017

Chia Matcha Delight


I LOVE matcha, which is green tea powder loaded with anti-oxidants and just the right amount of caffeine to start the day. I allow this one to set-up in the fridge for a little while to allow the chia seeds to “gel” before consuming.

Chia Matcha Delight

1 cup grass-fed yogurt of choice
1 tsp Stevita stevia (or 1 tbs raw honey)
1 tsp culinary grade matcha powder
1 tbs MCT oil
2 tbs chia seeds
1/2 to 1 cup ice cubes
Pinch sea salt
Optional: 1 cup steamed kale
Optional: 1 raw, pastured egg

1. Blend.
2. Pour into jar and allow to set in fridge for 10-30 mins (or overnight)

Monday, June 19, 2017

Lettuce Detox Smoothie

Locked and LOADED green smoothie, vegan friendly :)

Lettuce Detox Smoothie

4 cups filtered water
2 cups romaine lettuce
2 Tbsp fresh parsley
1 Tbsp fresh ginger, peeled and chopped
1 cup raw cucumber, peeled and sliced
1 kiwi fruit, peeled and chopped
½ avocado (remove pit and scoop flesh out of shell)
1 tsp Stevita stevia or 1 tbs raw honey
10-15 Energy bits spirulina tablets
½ cup ice cubes
Pinch sea salt

1. Put ice at bottom of blenders.
2. Blend and enjoy!

Wednesday, May 31, 2017

Cocoa Collagen Bars

Dessert-like snack or mini-meal loaded with healthy fat and protein. Boom!

Cocoa Collagen Bars
makes about 6 small bars

½ cup Nutiva coconut butter, soften
1/3 cup Great Lakes Grassfed collagen protein
2 tbs Designs for Health xylitol (or 1 Tbs. raw honey)
1 Tbs. raw Skinny coconut oil
½ tsp. vanilla extract
1 tbs unsweetened cocoa powder (or carob powder)
¼ tsp sea salt

1. Line a plate or baking sheet with unbleached parchment paper.
2. Place all ingredients in bowl and combine thoroughly with a spoon. May take a few minutes!
3. Roll mixture into a “dough ball” and place on parchment paper.
4. Mold mixture into a square and slice into bars.
5. Place in fridge to firm (or freezer for faster firming).
6. Enjoy! Keep bars stored in fridge.

Thursday, May 18, 2017

Keto Green Smoothie



Keto Green Smoothie

I view fruit as more of a treat, and I'm digging this tasty new fruit-free, keto and vegan friendly green smoothie!

16 oz chilled vanilla tea
1 can coconut milk
2-4 cups raw spinach
1/2 cup raw cashews
1/4 cup chia seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1-2 tsp stevia

1. Blend all ingredients and enjoy!

Friday, May 12, 2017

Banana Beauty Pops


I love me some tasty popsicles. These pops have a pretty yellow hue from the turmeric and contain healthy fats, clean protein, and beauty boosting ingredients. I purchased my BPA-free popsicle mold on Amazon. Enjoy! xo

Banana Beauty Pops
(makes 6 popsicles)

1-2 frozen bananas
1 can full-fat coconut milk
1 tsp vanilla extract
1 tsp stevia or 1 tbs xylitol or raw honey
2 tbs grass-fed collagen powder
1 tsp turmeric powder
1/2 tsp sea salt

1. Blend all ingredients until well combined. Adjust flavor if desired.
2. Pour mixture into popsicle molds.
3. Freeze pops for at least 2 hours.
4. Enjoy!

Friday, April 14, 2017

Chocolate Raspberry Pudding



Simple treat perfect for a sweets craving--cocoa and raspberries are always a nice duo :)

Chocolate Raspberry Pudding

1 can full-fat coconut milk
1 12-oz bag frozen raspberries
1/2 c organic cocoa powder
3-4 tbs grass-fed gelatin powder (Great Lakes brand)
1/4 c xylitol (Designs for Health)
2 tsp vanilla extract
1 tsp sea salt
Garnish: raw cacao nibs or fresh raspberries

1. Put all ingredients in high-speed blender and combine until smooth. May need to tamper.
2. Refrigerate for 1-2 hours to set up.
3. Enjoy!

Friday, April 7, 2017

Keto Lemon Cheesecake Bars with Blueberry Sauce


My mom requested "something lemony and creamy" for her birthday dessert, and this recipe was borne. Very satisfying, but not over the top rich or sweet. Keep it simple and make the filling minus the crust to serve in ramekins with fresh berries as a simple treat. 

Keto Lemon Cheesecake Bars with Blueberry Sauce
(Makes 24 small bars)




Crust:
2 Large eggs
1 1/2 cups almond flour
1/2 tablespoon cinnamon
¼ cup xylitol
1/3 cup butter, melted
1/2 teaspoon sea salt
1/2 tsp baking powder

Cheesecake filling:
3 packages full-fat organic cream cheese
3 large eggs
½ cup xylitol
1 tsp vanilla
1/2 teaspoon sea salt
4 tablespoon fresh lemon juice
8-10 drops doTerra lemon essential oil
Garnish: organic lemon zest

Blueberry topping (optional):
One 10oz bag frozen blueberries
2 tbs xylitol
2 tbs arrowroot

For crust:
1. Preheat oven to 325 degrees.
2. Mix all crust ingredients together. Add more coconut oil or butter if too dry.
3. Evenly distribute crust mixture in 9” x 13” pan.
4. Bake crust for 18-20 minutes at 325 degrees.

For cheesecake, topping and assembly:
1. While crust is baking, place all filling ingredients in large mixing bowl and combine with hand mixer until fully incorporated.
2. Once crust is lightly browned, remove from oven (leave oven on).
3. Spread cheesecake mixture evenly over crust.
4. Garnish with lemon zest.
5. Bake cheesecake at 325 degrees for 45 minutes.
6. Make topping: put blueberries, xylitol and arrowroot in saucepan and heat over medium, stir intermittently till warm and gooey.
7. Once done, allow to cool and then set in fridge for 1-2 hours or until firm.
8. Slice into bars. Top with blueberry sauce and a sprinkle of sea salt.
9. Enjoy!

Variation without crust:
Make filling and pour into ramekins.
Bake at 325 degrees for 45 minutes.
Top with blueberry sauce and enjoy.