This is one of my simplest and most beloved recipes, and my go-to comfort food. My dad taught me this a long time ago and I've been addicted ever since. It curbs my sweet tooth while maintaining high energy and strong digestion. And it is so easy that on nights I don't want to cook, I often have this with a side salad.
1 sweet potato (preferably a long one vs. a fat one!)
olive oil or spray coconut oil
2 tbsp yellow mustard (I love Whole Foods 365 brand for this)
1 tbsp raw honey
Preheat oven to 350. Slice the sweet potato into discs about 1/3 inch wide. Cover with oil, and set on baking sheet. One of my favorite methods to covering them with the oil is to throw the discs into a large ziploc, then add a bit of oil, salt, and pepper, seal it , and toss it around distribute. Another option is to use a spray oil (I like coconut) to cover them without drenching them in oil.
Bake the discs for 25 minutes. While they are baking, mix your mustard and honey together....
My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it!
3 cloves garlic, minced
1 tbsp harissa powder or 2 tbsp paste
1 tsp cumin
1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)
3 Red Bell Peppers, diced
3 cloves garlic
5 cage free, organic eggs
optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread!
optional: high quality feta cheese
Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that...
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!
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!
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
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.
1/4 cup good parmesan (or pecorino romano if you prefer to use non-cow dairy)
After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).
Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy!
I'm still a little sad that I lived 28 years without fig jam in my life. I love adding this amazing (and healthier) version to a great cheese board while entertaining. Once you go fig jam, you don't go back.
2 lbs of fresh figs, stems removed and cut into quarters
1/2 cup of raw honey
Juice of one lemon
Splash of good balsamic vinegar
Toss the figs, honey, and lemon into a medium sized pot and cook on medium-high heat. Boil for 15 minutes, stirring often and breaking figs up more as you do. Add the splash of balsamic, and continue stirring over the medium high heat for 5-15 more minutes, or until desired consistency is reached. Remove from heat and allow to cool. Keeps for a month in the fridge!
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...
This is my favorite kale salad and a huge people pleaser. I make a lot (either for a party, or just for leftovers for me!) If you don't want as much, just halve the ingredients. Big thanks to my amazing friend, Naomi for this delicious recipe!
Juice of 3 Limes
2 teaspoons ground cumin
1 teaspoon mild chili powder
3/4 cup extra virgin olive oil
Coarse sea salt and freshly ground pepper
Combine the lime juice and spices first. Slowly whisk in oil, and then season with salt and pepper.
2 heads curly kale
2 cans organic (!!) corn
3 cups cherry tomatoes, halved
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
8 oz good sheep feta
Separate kale from the main stem, and tear into small pieces. Add dressing and massage the dressing into the kale. Then add in corn, tomatoes, onion, and cilantro. Toss well, and top with feta.