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.

Monday, December 12, 2016

Easy Butternut Squash Soup



Super easy soup that is rich and satisfying--perfect meal anytime of day! :)

Easy Butternut Squash Soup

1 med butternut squash, cooked, peeled and cubed
1 can full-fat coconut milk
2 tablespoons minced fresh ginger (or 1 tbs ginger powder)
4-5 cloves garlic, minced (or 3 tsp garlic powder)
1 tsp sea salt (or to taste)
Filtered water or vegetable broth (to thin)
Toasted coconut chips or kale for garnish (optional)

1. Put all ingredients except squash in blender and combine.
2. Slowly add squash to blender until all ingredients are combined.
3. Transfer pureed soup to pot and heat, adding broth or water to thin if desired.
4. Pour into bowls, garnish, and enjoy!

Monday, November 21, 2016

Keto fudge



Is it possible to make healthy--and tasty--fudge? I'm boldly stating yes! This treat is loaded with good fat, and satisfies a sweet tooth with zero sugar...what's not to like?

Keto Fudge
(make about 24 squares)

2 cups raw, organic, cold pressed coconut oil, soft but still solid
¾ cup raw cocoa powder
3-4 tsp Stevita stevia powder
4 tsp vanilla extract
¾ tsp sea salt
1 tsp cinnamon
1 cup raw macadamia nuts (or your favorite nuts) plus more for garnish
The cream scooped from 1 can of refrigerated coconut milk (cream will rise to top once chilled)

1. Add coconut oil and cream to blender and combine.
2. Add remaining ingredients and blend until smooth.
3. Taste and adjust seasonings if desired.
4. Add remaining nuts into blender and stir (or save for garnish).
5. Line dish with parchment paper and pour mixture into dish. Garnish with nuts if desired.
6. Put in freezer to set or 15 minutes.
7. Slice, serve and enjoy!
8. Keep in fridge to avoid melting.

Wednesday, November 16, 2016

Guacamole Stuffed Eggs


I looove avocados and add them to recipes when I can for added creaminess and good fat :) Try my twist on the classic deviled eggs, perfect party app, snack, or meal on the go.


Guacamole Stuffed Eggs

6 eggs
2 small ripe avocados
Juice of 3-4 limes
1 tsp Garlic powder
½ tsp Onion powder (optional)
Minced fresh cilantro to taste (optional) and as garnish
Sea salt to taste

1. Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs cook for 10 minutes.
2. Immerse the eggs in cold water to stop cooking.
3. Peel the eggs once cooled.
4. Cut the peeled eggs in half lengthwise. Remove yolks and place on a plate.
5. In a bowl, mash avocado and all seasonings together until smooth and creamy
6. Fill each egg white with mixture.
7. Garnish with cilantro leaves.
8. Serve and enjoy!

Saturday, October 29, 2016

Pumpkin Coconut Energy Bites


These festive, simple and tasty bites are sugar free and perfect for on the go energy and carbs. Yummo.

Pumpkin Coconut Energy Bites

Dry:
2 cups Coconut, Shredded
2 teaspoons Pumpkin Pie spice
1 tablespoon Coconut Flour
¼  teaspoon Sea Salt
⅛ teaspoon Baking Powder
1 tsp Stevita stevia

Wet:
½ cup Pumpkin, Canned
1 tsps vanilla extract
¼ cups melted Coconut Oil
2 organic eggs

1. In a bowl, combine dry ingredients: coconut, pumpkin pie spice, coconut flour, salt, stevia and baking powder.
2. Stir in wet ingredients: pumpkin puree, vanilla, eggs and melted coconut oil.
3. Form into bite-sized slightly flattened balls.
4. Place on a parchment lined baking sheet (or coconut oil greased) and bake at 350F for 18-20 minutes.
5. Enjoy!

Homemade Pumpkin Spice Latte



I LOVE all things pumpkin, and my creamy and sweet pumpkin spice latte is way more delicious--and, of course, healthier--than the toxic Starbucks version. Cheers to your health and saving money! xx

Watch me make it here: https://www.youtube.com/watch?v=XrDeR26VNXI

Homemade Pumpkin Spice Latte

¼ cup coconut cream (refrigerate can of coconut milk and scoop cream that rises to top)
¼ cup pumpkin puree
2 cups hot black tea or coffee
½ tsp Stevita stevia
1 tsp vanilla extract
1 tsp pumpkin pie spice
1-2 tbs Great Lakes collagen powder
Pinch sea salt

1.      Blend all ingredients.

2.      Enjoy!

Wednesday, September 21, 2016

Sweet and Sour Ginger Caroodles


Great summery Asian-style side dish. I allow it to marinate overnight for extra flavor and serve chilled.

Sweet and Sour Ginger Caroodles

6-8 large colorful heirloom carrots
1-2 tsp organic ginger powder or 3 drops ginger essential oil
¼ cup umeboshi vinegar or apple cider vinegar
½-1 tsp Stevita stevia
½ tsp sea salt
½ cup avocado oil or olive oil

1. Using a vegetable peeler, peel various colored carrot slices into bowl.
2. In a mason jar put ginger, vinegar, stevia, salt and oil. Place lid on jar and shake until combined. Adjust seasoning if desired.
3. Pour dressing over caroodles and mix to coat all slices.
4. Place in fridge and allow to marinate for at least 2 hours, but longer is better (overnight is great).
5. Enjoy!

Sunday, August 21, 2016

Lavender Detox Drink



Need a mini-detox in a glass? Drink up! :)

Lavender Detox Drink

2-3 cups chilled dandelion tea or purified water
1/4 tsp Stevita stevia
2 tbs Great Lakes collagen powder
¼ tsp sea salt
1-2 capsules BIND activated charcoal
1 drop doTerra lavender essential oil 
1 drop deTerra lemon essential oil

1. Blend all ingredients.
2. Serve over ice.

Watch me make it here: https://www.youtube.com/watch?v=jwGjdUTeL8o

NOTE: Take Activated charcoal 2 hrs away from meds and 1 hr away from other supplements.

Tuesday, August 16, 2016

Gut Healing Tonic


The perfect homemade remedy when your gut is feeling "off."

Gut Healing Tonic

3 cups chilled ginger tea
2 tbs raw ACV
½ tsp turmeric
1 tsp l-glutamine powder
½ tsp Stevita stevia (optional)
2 tbs grass-fed collagen powder
¼ tsp sea salt

1. Blend all ingredients.
2. Serve over ice.


Sunday, August 7, 2016

Matcha Latte



My favorite cooler weather morning bevvie. Loaded with anti-oxidants and anti-inflammatory super stars. 

Matcha Latte

2-3 cups hot water
1 tsp matcha powder
1-2 tbs grass-fed butter or ghee or coconut butter
2 tbs grass-fed collagen
1 tbs Brain Octane oil or MCT oil
½ tsp cinnamon
½ tsp turmeric
¼ tsp sea salt
Stevita stevia to taste (optional)

1. Blend all ingredients until frothy.
2. Enjoy!

Watch me make it here: https://www.youtube.com/watch?v=2K9TCXuB2bM

Wednesday, August 3, 2016

Matcha Frappe



My morning healthy kick-start :) Light, frothy and loaded with anti-oxidants and brain fuel. Boom!

Matcha Frappe

4 cups chilled green tea
1 tsp organic matcha powder
2 tbs grass-fed collagen powder
2 tbs Bulletproof brain octaine oil
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp sea salt

1. Blend all ingredients till frothy and enjoy!

To watch me make it, check out my Facebook fan page: https://www.facebook.com/meredithdykstrahealthcoach/

OR watch it on YouTube: https://www.youtube.com/watch?v=R8K2l8_NoTU

Coconut Lime Custard with Blackberries


This custard is rich and super simple, loaded with gut healing gelatin and good fat for your brain. You can top with any fresh berries - these local and organic blackberries I picked were the perfect topper :)


Coconut Lime Custard with Blackberries

1 can full-fat organic coconut milk
6 limes, juiced
1-2 cups fresh organic blackberries
1/4 to 1/3 cup grass-fed gelatin (more for firmer texture)
1 tsp Stevita stevia
½ tsp sea salt

1. Place all ingredients in blender except blackberries and mix gently till combined.
2. Pour into serving vessel(s) and top with fresh blackberries. Sprinkle with sea salt (optional)
3. Refrigerate for at least 1 hour or until firm.
4. Enjoy!

Friday, July 29, 2016

Peaches ‘n Cream Custard


Peaches are ripe and ready now, and this is an easy and gut-healing dessert for your enjoyment ;) 

Peaches ‘n Cream Custard

5 ripe organic peaches (peel if not organic), pitted and chopped into chunks for blending
1 can organic, full-fat coconut milk
1 tbs vanilla powder or 2 tsp vanilla extract
1 tsp sea salt
2 tsp cinnamon
¼-1/3 cup grass-fed gelatin (more will increase firmness)
½-1 tsp Stevita stevia

1. Place all ingredients in blender.
2. Gently mix until incorporated. Avoid over mixing.
3. Pour into individual serving vessels and garnish with peach slices and a sprinkle of sea salt.
4. Refrigerate approx. 2 hours before serving.
5. Enjoy!

Slow Roasted Sweet Potato Wedges


I LOVE Japanese sweet potatoes and this is an easy and delicious way to enjoy them :)


Slow Roasted Sweet Potato Wedges

3-4 large Japanese sweet potatoes, sliced into wedges (peel if not organic)
3-4 tbs avocado oil
2 tsp roasted garlic powder
2 tsp sea salt


1. Preheat oven to 300 degrees.
2. Place wedges in a large bowl and cover with remaining ingredients. Mix well to coat.
3. Spread seasoned wedges on baking sheet(s) and roasted until desired doneness, 1-1.5 hours.
4. Remove from oven and allow to cool.
5. Enjoy as a side dish or serve as a snack/appetizer with guacamole.

Lemon Parsley Sauce


This is a perfect summery sauce for veggies, poultry, seafood, or eggs. I served it over sauteed bluegill and it was a big hit :)


Lemon Parsley Sauce

1 medium bunch fresh organic parsley
½ c pure water (or more to thin if desired)
1 lemon, juiced
¼ cup extra virgin olive oil
1-2 tsp sea salt
6 cloves roasted garlic (or fresh)

1. Place all ingredients in high speed blender and mix until desired consistency.
2. Enjoy over your favorite proteins or veggies.

Monday, July 18, 2016

Strawberry Mint Smoothie


This smoothie is so tasty and perfect for summer. I had leftover mint from making my Cucumber Mint pops and this creation was manifest :)

Strawberry Mint Smoothie
Serves 2

1 can full fat organic coconut milk
1 twelve ounce bag frozen organic strawberries (or fresh)
1 small bunch organic mint
1-2 cups chilled organic ginger tea (or filtered water to thin)
2 tbs grass-fed collagen powder
½ tsp cinnamon
½ tsp turmeric
1 tsp sea salt

1. Put all ingredient in blender and mix to desired consistency.
2. Enjoy!

Friday, July 15, 2016

Cucumber Mint Ice Pops


A three ingredient wonder, and the perfect refreshing treat for these hot summer days!


Cucumber Mint Ice Pops

16 oz organic pure coconut water
1 small organic cucumber, thinly sliced into rounds
1 small bunch organic mint, stems removed

  1.    Arrange cucumber slices and mint leaves in popsicle molds.
  2.    Fill each mold with coconut water.
  3.   Freeze and enjoy!


Wednesday, June 22, 2016

Cocoa Cake Bars

I experimented with these treats for Father's Day and I was pretty pleased. Dad loves his chocolate! They are very easy and he enjoyed :) 

Cocoa Cake Bars

1 1/3 cup coconut flour
¼ tsp aluminum free baking soda
1 tsp sea salt
2/3 cup organic naturally sweetened chocolate chips (OR 2/3 cup cocoa powder plus 2 tsp stevia)
½ cup melted organic coconut oil
6 pastured eggs
1 can organic, full-fat coconut milk
½ tsp organic cinnamon powder
1-2 tbs vanilla extract

1. Pre-heat oven to 350 degrees and grease a 9 x 9 inch baking pan with coconut oil.
2. Put all ingredients in blender and combine until mixture thickens.
3. Spoon batter into greased baking dish and smooth with spatula.
4. Bake at 350 for 20-25 minutes (test with knife in middle to make sure it’s done).
5. Allow to cool.
6. Slice and top with whipped grass-fed cream or coconut cream and berries.
7. Enjoy!

Monday, June 6, 2016

Fudgesicles



The perfect healthy summer treat! Satisfying and delicious on a hot day, and so easy to make.

Fudgesicles

1 can full-fat organic coconut milk
¼ cup cocoa powder (or carob powder)
1-2 tbs vanilla extract
1 tsp Stevita stevia
2 tbs Great Lakes collagen powder (optional)
Pinch of sea salt

1. Put all ingredients in blender and mix thoroughly.
2. Pour mixture into BPA-free popsicle molds.
3. Freeze at least 2 hrs.
4. Enjoy!

Garlic Lime Brussels with Caramelized Onions


A perfect summery side dish, served chilled or at room temp. These were a huge hit at a recent picnic :)

Garlic Lime Brussels with Caramelized Onions

2 lbs Brussel sprouts, trimmed and halved
1 large red onion, thinly sliced into half moons
3-4 limes, juiced
2 heads garlic
Avocado oil
Sea salt

1      Preheat oven to 300 degrees.
2.      Place brussels in baking dish and cover in avocado oil and sea salt. Mix to coat. Put heads of garlic in baking dish to roast simultaneously.
3.      Roast brussels for 45 minutes to 1 hour, or until golden and crispy.
4.      While brussels and garlic are roasting, caramelize onions. Heat skillet over medium heat and add avocado oil then onions. Stir and cook for 30-40 minutes, or until onions are very sweet.
5.      Once brussles are roasted, remove from oven. Add onions, roasted garlic cloves, lime juice, and more salt if needed.
6.      Enjoy!

Friday, June 3, 2016

Peach Blueberry Cobbler


Nothing says summer like cobbler. I made this healthy treat for Memorial Day weekend and it's super easy and tasty. I ate mine with melted grass-fed butter and it was a slice of heaven :)


Peach Blueberry Cobbler

5 fresh peaches, washed, peeled and sliced
1 pint fresh blueberries, washed and dried
Juice of 1 lemon
1/3 c melted coconut oil
¾ c coconut flour
4 pastured eggs
2 tbs honey or 1-2 tsps stevia
2 tbs vanilla extract
1 tsp aluminum free baking soda
2 tsp sea salt
2 tbs melted grass-fed butter (optional)

    1. Preheat oven to 350 degrees.
    2. Place peach slices and berries in baking dish.
    3. Sprinkle over with lemon juice and sea salt.
    4. In mixing bowl, combine eggs, coconut oil, vanilla and butter. 
    5. Add flour, stevia and baking soda and mix thoroughly. 
    6. Pour batter over fruit in dish and spread evenly.
    7. Sprinkle a pinch of sea salt on dish and place in oven
    8. Bake for 30 minutes or until golden brown.
    9. Serve with grass-fed whipped cream or melted butter. Enjoy!

    Monday, May 9, 2016

    Lemon Vanilla Shortbread


    This shortcake is dense, with a delicate lemon flavor. I like to serve it traditionally like strawberry shortcake: place a slice in a bowl, top with whipped grass-fed heavy cream/coconut cream, berries, and pour over a few splashes of raw milk/coconut milk.

    Lemon Vanilla Shortbread

    Dry:
    1 cup coconut flour
    ½ cup arrowroot starch
    1.5 tsp baking soda
    1 tsp sea salt

    Wet:
    1 cup melted coconut oil
    2-3 tsp stevia
    2/3 cup unsweetened applesauce
    8 tbs fresh lemon juice
    2-3 tbs vanilla extract
    4 pastured eggs
    zest from 1 organic lemon

    Coconut oil for greasing pan

    Topping:
    Whipped grass-fed heavy cream or coconut cream (add a touch of stevia, lemon juice and vanilla extract to taste if desired), fresh berries.

    1. Preheat oven to 325 degrees.
    2. Grease 9-inch glass baking dish with plenty of coconut oil.
    3. Place dry ingredients and wet ingredients in separate bowls. Mix until combined.
    4. Add wet ingredients to dry and combine.
    5. Pour batter into greased baking dish and smooth with spatula.
    6. Place in oven and bake 35-40 minutes or until golden brown and an inserted toothpick comes out clean.
    7. Once done, remove from oven, and allow to cool. Serve topped with whipped cream, berries, and even in a dish with a splash of raw milk or coconut milk.

    Monday, April 25, 2016

    Avocado Pesto

    A creamy nut-free pesto sauce.

    Avocado Pesto

    2 handfuls fresh basil
    1 avocado, pitted
    ½ cup filtered water
    ½ cup olive oil
    2 tsp sea salt
    3-4 garlic cloves
    ½ cup raw Parmesan cheese, grated

    1. Add all ingredients to blender and mix.
    2. Enjoy over veggie noodles, poultry, fish, as salad dressing or sandwich spread. 

    Maple glazed carrots

    A tasty sweet starch side dish.

    Maple glazed carrots

    1 bunch organic carrots
    ¼ cup maple syrup
    2-3 tbs coconut aminos
    1 tbs organic ginger powder or minced ginger
    2 tbs coconut oil
    pinch of sea salt

    1. Chop carrots into bite sized pieces and parboil for 10 minutes or until semi-soft.
    2. In another pan, heat coconut oil over medium and add in remaining ingredients. Cook for 5-10 minutes to reduce. 
    3. Add carrots to pan and coat with maple glaze.
    4. Serve and enjoy!

    Chocolate Avocado Pudding

    Super rich, creamy and oh so satisfying. You won't believe there's no sugar ;)

    Chocolate Avocado Pudding

    4 organic avocados
    1 can organic, full-fat coconut milk
    ½ cup cocoa or carob powder
    1 tsp Stevita stevia (or to taste)
    2 tbs vanilla extract
    2-3 tbs Great Lakes grass-fed beef gelatin (optional, for firmness)
    1 tsp cinnamon
    pinch of sea salt
    Raspberries for garnish (optional)

    1. Place all ingredients in blender and mix.
    2. Pour into serving vessels and refrigerate at least 30 mins.
    3. Garnish and enjoy!

    Berry Custard


    The perfect "I don't feel like making dessert" treat loaded with good fat, protein and anti-oxidants.

    Berry Custard 

    2 cans organic, full-fat coconut milk
    1 12 oz bag organic frozen berries (or more if desired)
    1/3 cup Great Lakes grass-fed gelatin
    2 tbs vanilla extract
    1 tsp Stevita stevia
    pinch of sea salt
    ¼ cup chia seeds (optional)

    1. Place all ingredients in blender and mix until creamy.
    2. Pour into serving dishes and garnish.
    3. Refrigerate for at least 30 minutes.
    4. Enjoy!

    Tuesday, March 29, 2016

    Carrot Spice Cake


    I had a lot of fun making this recipe; was originally going for a healthy carrot cake, but turned out to taste more like a tasty spice cake. Would also be nice baked as a loaf a la banana bread, sliced and served with lots of melted grass-fed butter or coconut butter.

    Carrot Spice Cake

    Wet ingredients
    3-4 cups chopped organic carrots (depending on how “carrot-y” you want the flavor)
    ¼ cup grade b maple syrup
    10 pastured eggs
    2 tbs organic vanilla extract
    1 cup organic coconut oil, melted on stove

    Dry ingredients:
    ¾ cup coconut flour
    1.5 tablespoons cinnamon
    1 tsp ground clove
    1 tsp ground ginger
    1 tsp aluminum-free baking soda
    1-2 tsp Stevita stevia
    1 tsp sea salt

    Frosting:
    3 cans organic, full-fat coconut milk, refrigerated overnight (or put in freezer for 20 minutes)
    2 tbs arrowroot starch
    1 tbs organic vanilla extract
    1 tsp Stevita stevia
    1-2 tsp freshly grated nutmeg
    Pinch of sea salt

    Garnish options: fresh grated carrots, toasted coconut flakes, chopped walnuts, cinnamon, clove powder

    1. Preheat oven to 325 degrees.
    2. Place all wet ingredients in high-speed blender and mix until smooth (or leave a bit chunkier, depending on preferred texture).
    3. Place all dry ingredients into mixing bowl and whisk until combined.
    4. Pour wet mixture into dry mixture and gently stir until thoroughly combined.
    5. Grease two 9 inch pans with coconut oil (or use parchment paper).
    6. Pour batter into both pans.
    7. Bake in oven for 40-45 minutes, or until golden and a knife comes out clean.
    8. Remove from oven, allow to cool.
    9. While cakes cool, make the frosting.
    10. Scoop out cream that has risen to top of cans of coconut milk and place in bowl. Reserve coconut water to add to smoothies! May add a bit of coconut water to frosting to thin if desired.
    11. Also add other frosting ingredients and whip with a hand mixer (or in blender) 4-5 minutes or until desired consistency is achieved.
    12. Ice the top of one of the cakes then place the second cake atop the first and ice the entire cake.
    13. Garnish, serve and enjoy!

    Wednesday, March 16, 2016

    Eggnog Latte


    A creative new twist on brekkie that packs a powerful punch of good fat and clean protein. 

    Eggnog latte

    2 raw, pastured eggs
    2-3 tbs cold-pressed, organic coconut oil
    2-3 cups hot filtered water
    2 tsp vanilla extract
    1 tsp cinnamon
    ½ teaspoon clove
    1 tsp maca powder
    ½ teaspoon freshly grated nutmeg
    pinch of sea salt
    1-2 tbs Great Lakes Collagen powder (optional)

    1. Blend all ingredients on high until frothy.
    2. Garnish with freshly grated nutmeg or top with grass-fed whipped heavy cream.
    3. Enjoy!

    Wednesday, March 9, 2016

    Creamy Chicken Rosemary Broth


    This recipe takes basic bone broth to a creamy new level.

    Creamy Chicken Rosemary Broth

    1 pastured chicken carcass
    1 bunch fresh rosemary
    Filtered water
    2 tbs sea salt
    Juice of 1-2 lemons


    1. Place chicken bones, rosemary, and sea salt in a large slow cooker and cover with filtered water, filling cooker.
    2. Allow to cook for 3-4 days on low, or until bones are disintegrating.
    3. Once ready, place broth and bones in a high-speed blender (may need multiple times) and blend until frothy.
    4. Add salt to taste.
    5. Enjoy plain or add in cooked veggies for a meal.

    Friday, February 26, 2016

    Carrot Ginger Cleanser

    A light and delightful bevvie, packed with beta carotene and superfoods to start the day right.


    Carrot Ginger Cleanser

    5-6 organic carrots
    1 inch piece fresh ginger, peeled
    1 tbs MCT oil
    1 tsp cinnamon
    ½ tsp turmeric
    pinch of sea salt
    filtered water

    1. Put all ingredients in blender and cover with filtered water.
    2. Mix to desired consistency.

    3. Enjoy!

    Thursday, February 11, 2016

    Spiced Squash Custard

    Simple and satisfying breakfast, snack or dessert.

    Spiced Squash Custard

    2 cups cooked and pureed winter squash
    1/2 cup organic, full-fat coconut milk
    3 tbs grass-fed beef gelatin
    2 tbs grade b maple syrup or honey (AIP), or 1 tsp stevia
    1 tsp cinnamon powder
    ½ tsp clove powder
    ½ tsp freshly grated nutmeg (avoid for AIP)
    ½ tsp ginger powder
    Pinch of sea salt

    1. Place all ingredients in blender, except gelatin, and mix.
    2. Add gelatin and gently incorporate.
    3. Pour into serving vessels. Garnish with desired spice.
    4. Refrigerate to set for 30 minutes.
    5. Enjoy!

    Monday, February 8, 2016

    Roasted Garlic Dip

    Upgraded hummus.


    Roasted Garlic Dip

    1 head cauliflower, broken into small florets
    1 large onion, sliced
    1 head garlic
    8-10 tbs olive oil
    Juice of 1.5 lemons
    Sea salt to taste

    1   1. Preheat oven to 375 degrees.
         2. Spread cauliflower florets, onion slices and entire head of garlic on a large backing sheet (may need 2), drizzle with oil and sea salt, and roast for 45 mins to until browning and caramelized.
         3. Allow to cool then place all ingredients in blender, adding garlic cloves, lemon juice and salt to taste.

    4   4. Scoop into bowl and garnish with olive oil, lemon juice, and remaining roasted garlic cloves. Serve with veggie sticks. Enjoy!

    Dulse “Bacon” bites

    The bacon of the sea. Perfect soup or salad garnish, or as a mineral rich snack.

    Dulse “Bacon” bites

    1 package dulse seaweed
    avocado or coconut oil for frying

    1. Rip dulse into bite size pieces by hand.
    2. Heat skillet over medium and cover bottom of pan with oil.
    3. Once oil is hot, place dulse pieces in skillet and fry until crisp.
    4. Serve over salad, as a soup garnish (pictured with squash soup), or plain as a snack.

    Crispy Nori Chips

    A tasty and mineral rich snack.

    Crispy Nori Chips

    1-2 sheets toasted nori seaweed
    sea salt to taste
    avocado or coconut oil for frying

    1. Rip nori sheets into bite size pieces by hand.
    2. Heat skillet over medium and cover bottom of pan with oil.
    3. Once oil is hot, place nori pieces in skillet and fry until crisp.
    4. Season with salt and serve.

    Tuesday, February 2, 2016

    Classic Meatballs

    A gut-healing upgrade to the classic meatball.

    Classic Meatballs
    About 12 meatballs

    2 lbs grass-fed ground beef
    1-2 tbs onion powder or 1 cup onion, finely diced and sautéed in coconut oil
    1-2 tbs grass-fed gelatin
    5 garlic cloves, minced
    2 tbs oregano (optional)
    1-2 tsp sea salt
    Fresh Italian herbs for garnish

    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    2. Mix all ingredients together in a large bowl. Form into 12 equal size balls.
    3. Bake for 20-25 minutes until cooked through.
    4. Serve over roasted spaghetti squash with marinara sauce (optional), extra virgin olive oil, fresh Italian herbs, and a green salad. Can store in glass container in the fridge or freezer.