I started making this pesto years ago when I first started growing broccoli. It is a great way to use up the over abundance of broccoli. It freezes great so make a bunch and freeze it in some pint jars. It is great warm as a dip or as a spread on flatbreads or in pasta. 

Ingredients:

1 head of broccoli, steamed till soft
1 clove minced garlic
1/4 c. shredded Parmesan
1/4 c. pine nuts
1/4 c. olive oil
1/4 - 1/2 tsp. crushed red pepper or to taste
salt and pepper to taste

Directions:

Place all ingredients into a blender or food processor and blend till almost smooth. Leave it a little coarse. Saves for 3-4 days in the fridge or for 3-4 months in the freezer. 
​

This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. 

Ingredients:

3 eggs
1 cup coconut sugar
1 cup honey
1 cup avocado oil or melted coconut oil
3 C. whole grain of GF flour blend
1 T. cinnamon
1 t. baking soda
1 t. baking powder
3/4 tsp. sea salt
3 cups finely shredded zucchini 
1 cup chopped nuts, optional

Directions:

Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins. 

These are such a yummy, healthy snack that goes perfect in little lunches or to take on outdoor adventures. You can make these gluten free with GF oats or sub almond butter for the PB. Make a bunch and freeze for later! 

Ingredients:

1 cup natural nut butter
1/2 cup raw honey
1 tsp. vanilla
1 -2 T. coconut oil
1/4 cup ground flax seed (optional)
1/2 cup unsweetened, shredded coconut
1 cup brown rice krispies or sub with more oats
2 cups rolled oats
1/2 cup Enjoy Life mini chocolate chips
dash of sea salt

Directions:

Combine all the ingredients and mix by hand until all combined. Scoop or roll into balls and place in the refrigerator or freezer. 

These pancakes are totally grain free and loaded with protein! The pumpkin puree keeps these cakes moist and hardy! You can use sweet potato puree as well. 

Ingredients:

1 c. fine ground almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
3/4 tsp. pumpkin seasoning
3 T. maple syrup
3 eggs
1/3 c. pumpkin puree or sweet potato puree

Directions:

Add all ingredients and mix until smooth. Cook till golden on a griddle. 
​

This smoothie is a straight up dessert. This is honestly the treat I crave over anything else and the best part is that there is NO guilt! This smoothie is almost a daily occurrence at our home and I am quite sure I would drink it for every meal if it was allowed! You can use any type of milk, add spinach and even omit the honey! 

Ingredients:

1 frozen banana, in chunks
1-2 heaping T. peanut or almond butter
1 tsp. vanilla
2 T. honey, more if desired
​1 tsp. cinnamon (opt)
3 T. raw cacao powder or cocoa
1 T. chia seeds
4 ice cubs
1 C. unsweetened milk of choice. I use Almond 
Spinach leaves, optional
Hemp seeds, optional

Directions:

Blend all in a good, sturdy blender like a Vita Mix until smooth. Drink right away! 
I also make this with non frozen bananas with lots of ice as well. I have also used the PB fit in place of peanut butter. 
​

I have always loved the cucumber salads that come as a side with Thai dishes. This salad is pretty spot on with the addition of fresh oranges to add even more flavor. I love this next to Pad Thai or Satay chicken, especially!

Ingredients:

1 pound Parisian cucumbers, sliced thin
1/2 chopped red or green jalapeño
1/4 c. chopped cilantro
1-2 fresh, sliced oranges
Pepitas, optional

Dressing:

3 T. rice vinegar
1 T. avocado oil
1 tsp. honey or 1/2 tsp. sugar or stevia
1/4 tsp. sea salt

Directions:

Whisk dressing then pour over the salad ingredients. Let chill about 15 minutes then serve. 
​

These delicious and hardy pancakes can easily be made with gluten free flour for a GF diet as well as dairy free. They taste like the holidays but no one will tell if you eat them year round!

Ingredients:

1 1/2 C. whole grain flour or GF blend
1/4 C. coconut sugar
1 t. ground ginger
1 t. baking powder
1 t. baking soda
1/2 t. sea salt
3 eggs
1 C. milk of choice
1/3 c. melted butter or coconut oil
1/4 c. molasses

Directions:

​Mix dry ingredients together and then stir in wet ingredients till just combined. Cook on a griddle and serve with hot apples and cinnamon! 

This tuna salad is a combo of flavors that you wouldn't expect but are oh, so delicious! I love this right on cucumber slices or as a salad. It keeps great for several days. 

Ingredients:

1/4 C. healthy mayo, I love avocado mayo!
1/4 C. jalapeño juice from pickled nacho jalapeños
1/3 C. chopped celery
Juice of half of a lemon
2 T. chopped green onion tops
1 T. each: fresh mint, basil and cilantro
Salt and pepper to taste
2 cans Albacore tuna

Directions:

Drain tuna. Chunk up then add the remaining ingredients and mix. Let flavors mix together for a while then eat up and store the remaining for up to 3 days in the fridge. 

This soup is hands down one of my favorites. It is totally dairy free and you can add whatever veggies your hearts desire. I usually make this vegetarian style. 

Ingredients:

1 C. chopped onion
1 C. chopped carrots
1 T. Curry powder
6 cups chicken or vegetable stock
1 T. dried parsley
1/2 C. dried rice
2 C. chopped chicken
1 C. canned coconut milk
10 oz. peas
Salt and Pepper to taste

Directions:

​Sauté onion, carrots and curry powder in oil or butter for a few minutes, being careful not to burn curry. Add broth, rice and parsley. Bring to a boil then simmer 25-30 minutes till veggies are tender. I pressure cook this all for 3 minutes instead of simmering. Stir in cooked chicken, coconut milk, peas, salt and pepper to taste. Thicken if needed with arrowroot. Simmer till heated. I also love to add a little Smokey Turmeric seasoning by Spice Hunter!

This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip!

Ingredients:

Shredded chicken, optional
Spring lettuce mix
Julienned carrots, carrots and cucumbers
Snap peas
Cilantro
Crushed peanuts, optional

Dressing:

1/4 c. raw peanut butter, smooth style or almond butter
1/4 C.  honey 
3 T. coconut aminos
4 cloves minced garlic
2 T. Avocado oil
3 T. water
2 T. Rice vinegar or ACV
Pinch of cayenne pepper to taste or Red Thai chili paste


Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.

This rustic loaf is about as easy as it gets! It takes only a couple minutes to combine and time does the rest. No kneading is involved! You can add all types of seasoning to change up the flavor. I bake mine in the Pampered Chef oval clay baker. Clay bakers yield a nice, chewy crust. You can use any dish that is covered. This bread uses very little yeast which is much better for our tummies. Because of the long resting time, the dough ferments a bit to also help in digestion. Plus, its so pretty and everyone will think you have some mad skills! You can use all white flour for a lighter bread or go healthier with whole grains for a good, chewy bread. I love a mixture of spelt and kamut.

Ingredients:

3 cups flour
1/2 tsp. yeast
1 1/2 tsp. sea salt
1 T. herbs or seasoning of choice or none at all! (I love Herbs de Provence)
1 1/2 cups hot water

Directions:

​Add all ingredients to a large mixing bowl. Combine them all and stir till it's all moist. Cover and let sit for 4-24 hours. Dump out dough, which is very sticky, onto a very floured counter or mat. form into an oblong loaf. No skill is needed here. Just tuck sides in and turn over. Place in a clay baker or something that has a lid that has parchment in the bottom. I cut out a piece to match the bottom. Bake in a 425 degree oven, lid on for 30 minutes. Remove the lid and bake another 10-15 minutes until golden. You can also make some diagonal slashes on the loaf before cooking. 

This granola is so simple and versatile. It's made without refined sugars and bad fats. Play with it and add whatever suits your fancy! 
​

INGREDIENTS
2 Cups rolled oats
3/4 Cup unsweetened, shredded coconut
1/2 Cup chopped or slivered almonds
1 tsp. cinnamon
1/4 tsp. sea salt
1/4 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanliia

DIRECTIONS
Combine all dry ingredients. Melt coconut oil and whisk in maple syrup. Honey can be used as well. Pour over the dry ingredients and stir till combined. Spread on a cookie sheet that has been lined with parchment or a Silpat. Bake at 325 for 30 minutes or until golden, string every 10 minutes. Cool and store in an airtight container for up to a month. Add any dried fruits after baking. 
​
​