Squash Cakes

I've been loving spaghetti squash lately since I've been following a lower-carb personalized gut healing protocol from Viome (viome.com/tcd), and these squash cakes are tasty little bites of fried goodness. They can be a little messy, so make sure your skillet is well-oil/buttered. Enjoy!
Squash Cakes


For recipe, go HERE

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!

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!

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!

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!

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.

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!

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.

Berry-Lemon Gummies

Perfect snack or dessert, I like them without sweetener.

Berry-Lemon Gummies


• 1/2 cup lemon juice
• 2 cups blueberries (fresh or frozen)
• 1-2 tbs raw honey or 1 tsp Stevita stevia (optional)
• 4 Tbsp Great Lakes grass-fed beef gelatin
• Pinch of sea salt

1. Place lemon juice, sweetener (if using), salt and blueberries into high speed blender and mix until smooth. May add water to thin.
2. Add gelatin to the blender and blend at low speed to combine.
3. Pour mixture into molds, or a 9x9 glass dish, and refrigerate for at least 30 minutes.
4. Enjoy!