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April 27, 2017

April 22, 2016

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February 11, 2016


  • 1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)

  • 1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)

  • 1 tbsp Raw Local Honey or Maple Syrup

  • 2 tbsp Chia Seeds

  • A few drops of vanilla

  • Pinch of Sea Salt


Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!  

November 9, 2015


  • 2 cups walnuts

  • 1 Tbs. cumin

  • ½ Tbs. coriander

  • 2 Tbs. low sodium tamari

  • 1 tsp. chili powder

  • Salsa

  • Cherry Tomatoes, halved

  • Avocado, sliced

  • Optional: Nutritional Yeast


Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'! 


On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer. 


If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious! 

November 9, 2015

 This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy! 

  • 1 head of broccoli, cut into florets

  • 1.5 tablespoons of olive oil, divided

  • 4 garlic cloves, minced

  • crushed red pepper

Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately. 

October 27, 2015

This is the best nut butter I've ever had, hands down. Incredibly nutrient dense from the almonds and brazil nuts, but super creamy from the cashews. It is perfect. When I'm on the go, I love to throw a scoop of this butter into the blender with some coconut water, cinnamon, vanilla, a bit of sea salt, and some stevia for an easy and delicious snack.


  • 1 cup almonds

  • 1 cup brazil nuts 

  • 1 cup cashews


Place all nuts in food processor and run until super smooth, about 10 minutes. Enjoy! 



October 27, 2015



  • ¼ cup tahini

  • 2½ tablespoons organic tamari

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon apple cider vinegar

  • 2 garlic cloves, minced

  • 2 teaspoon minced fresh ginger root

  • 2-4 tbsp cilantro, chopped

  • 1/2 tbsp raw honey or 1/2 dropper of liquid stevia



  • 2 zucchini, julienned

  • 6 carrots, julienned

  • 1 package of Kelp Noodles


First, set your kelp noodles in a bowl of hot water. Then, mix together your dressing and set aside. After julienning your veggies, steam them however you prefer (I use a bamboo steamer). When the veggie noodles are tender, remove from heat. Drain your kelp noodles, squeezing out excess moisture with a paper towel, and place in a dry bowl. Add your cooked veggie noodles and dressing and toss well to combine. Top with a little extra cilantro and enjoy! 

Serves 2-3


October 23, 2015

These are supposed to be a cookie, but they taste more like muffin tops to me because of the delicious cakey consistency of baked coconut flour. ​  


  • 1/3 cup coconut flour

  • 1/4 cup coconut oil, melted

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  • 2 eggs

  • 1/3 cup dark chocolate chips


Preheat oven to 350. Mix all ingredients (minus the chocolate chips) together in a medium bowl until well combined. It will seem runny at first, but the coconut flour will absorb the moisture and the batter will thicken as you stir. Fold in chocolate chips.


Spoon mixture onto greased or lined cookie sheet, and press the dough down into more of a cookie shape, as they will not melt down! Bake for 12-14 minutes, and allow to cool for 10 before enjoying.

October 15, 2015

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce


Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.)

Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately! 


** For a truly mind-blowing brussels sprout experience, top with a runny-yolked-fried egg. You're welcome.

August 15, 2015

 On the weekends I want something that feels like a treat but isn't going to leave me with a stomach ache or buzzing from sugar overload. Enter these Coconut Flour Pancakes. From how fluffy they are, you'll never know how packed with heatlhy fat and protein they are! 

  •  1/4 cup coconut flour 

  • 1/2 teaspoon baking powder

  • 1 pinch sea salt

  • 3 tablespoons coconut oil, plus extra for cooking

  • 1 tablespoon maple syrup or honey

  • 3 large eggs, at room temperature

  • 1/3 cup dairy-free milk, such as coconut, hemp, or almond

  • 1/2 teaspoon vanilla extract

  • Toppings of Choice! Maple Syrup, Grassfed Butter, Berries, Chopped Nuts, or an Almond Butter drizzle... I could go on.


Mix together the dry ingredients in a small bowl. Set aside. Whip together the coconut oil and tablespoon of natural sweetener, and then add one egg at a time, whisking until mixed. Add milk and vanilla, and after mixing well, slowing add in the dry ingredients. Mix until well combi...

August 11, 2015

 My mom has one way of cooking pretty much everything she makes, and it is what my Abuela taught her when she left for college. Sofrito means different things to different Latin American countries, but for Colombia, (I can hear my mom's words in my head) Cebolla, Cebollin, y Tomate-- onion, green onion, and tomato. Along with copious amounts of Cilantro of course. I threw these favorite flavors of mine together into my guac, and I am often told that it is the best guacamole that the taster has ever had. It is that good.


  • 3 avocados

  • 3 green onions

  • large handful of cherry tomatoes, cut lengthwise and then thinly sliced into half moons

  • as much cilantro as your heart desires, for me it is 1/3-1/2 cup, chopped

  • 1-2 tbsp minced jalapeno 

  • 4 cloves garlic

  • 2 tbsp lime juice

  • salt and pepper to taste


Mash avocados and add everything together. Taste and adjust salt, pepper, and lime as needed.


July 31, 2015

 This smoothie is my favorite way to start my day and refuel after moving my body. 


  •  1 cup coconut/hemp/almond milk (pick one, not all!)

  • 1 brazil nut

  • 2 walnuts

  • 1 tbsp pumpkin seeds

  • 1 tbsp hemp seeds

  • 1 tbsp coconut butter or coconut oil

  • 1 tbsp almond butter

  • 1/4 avocado

  • 1/2 cup bluebrries

  • 1/2 cup cranberries

  • squeeze of lemon and a bit of stevia if you have a super sweet tooth like me :)

  • handful of greens (kale/chard/spinach/whatever you have on hand!) 

Blend well, pour into a glass, and enjoy! This smoothie is filled with amazing healthy fat and protein and loaded with nutrients to keep you energized throughout your day! 


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