Recipes

Breakfast & Smoothies | Snacks & Deserts | Meals

All of my recipes are gluten free, dairy free, soy free with adaptations for egg free. Please feel free to share your favorite recipes.

I carry a few food items in my practice because I believe they are of the highest quality.  You will find them in bold in some of the recipes below.


Breakfast & Smoothies

Green Ice Cream (also makes awesome ice-pops)

2 sweet apples and 6oz filtered water or 6oz fresh apple juice (not from concentrate)
1 whole lemon (if it’s organic you don’t need to peel it first)
1 banana
2 handfuls spinach
Fill the pitcher up with ice and  blend in your Vita-Mix or Blendtec. Adjusting the amount of ice will adjust the thickness. Eat on the spot or put into popsicle molds and freeze. You can adjust the ingredients to your taste as well; i.e less banana and a tbsp of raw honey. My kids have these for breakfast.  🙂

Citrusy-Greens Smoothie

3 to 5 big handfuls of mixed greens (I buy the organic prepackaged mixed salad greens…make sure they’re the dark greens, please)
1 large slice of pineapple
1 handful red grapes (optional and delicious)
Water for desired consistency – I use about 10oz water
Blend in your Vita-Mix or Blendtec using the Whole Juice setting – it’s timed for you.  Enjoy!

Chunky Monkey Smoothie (makes 2-3 servings)

8oz milk of choice (I use raw milk and/or almond milk depending on what’s around)
1-2 frozen bananas (they’ll thicken it, sweeten it, and are easier to digest this way)
1-2 tbsp of natural nut butter
2 scoops of raw cocoa
3 big handfuls of spinach
2 tbsp chia gel*
Optional for extra boost: 1-2tbsp greens mix powder, 1-2tbsp protein powder

Blend until smooth. You can adjust the amounts to make only one serving but these keep well in the fridge and make a great afternoon snack!

*To make the chia gel, put 1/3c chia seeds in a mason jar, add 2 c filtered water and place in fridge until thickened.  Scoop tbsp from that jar.  This way you’re adding hydrated chia to your smoothies and boosting your hydration as well as the overall nutritional value.

Blueberry Smoothie (Submitted by Bonnie M. – thank you!)

This was submitted to me by a client and is absolutely delicious and so easy to make.  The avocados add great nutrients, lots of fiber and the good fat you need.

1/2 c fresh apple juice
1/2 c frozen blueberries
1 frozen banana
1/4 Haas avocado
Blend until smooth.


Snacks & Deserts

Chocolate Peanut Butter No-Bake Cookies (healthy version)

Inspired by the chocolate pie filling from http://ohsheglows.com/ (which is basically coconut cream and dark chocolate and absolutely divine – although I always leave out the liquid sweetener she calls for), I decided to try to make my kids a healthy version of the chocolate peanut butter no-bake cookies that they love and I will never bake for them.  What came out is absolute bliss…here’s the recipe.

    • 1 can full fat coconut milk that has been chilled in the fridge overnight
    • 1 bag dark chocolate chunks
    • 1tsp alcohol-free vanilla
    • pinch coarsely ground pink salt (this gives it a little kick that goes beautifully with the chocolate)
    • 1/3 – ish cup natural peanut butter (or any nut butter will work)
    • 2-ish cups of rolled oats

Pour the chocolate into a medium saucepan over med-low heat.  Open the can of coconut milk and scoop out the thick cream on top and add it to the chocolate (you can use the leftover water in the can for a smoothie).  Stir frequently until all metly and smooth.  Remove from heat and add remaining ingredients.  It should be smooth but not too runny.  If need be just add more oats until you get a fairly thick consistency. Drop spoonfuls onto a cookie sheet and chill in fridge until just set.  They are so yummy and creamy straight from fridge.

The recipe is very forgiving.  I can very easily cut back on the amount/type of chocolate, change the nut butter and salt to suit whomever I’m making it for without sacrificing consistency.  The only problem is that I don’t want to share any with the kids!  🙂

Raw Vegan Key Lime Piekeylimepie

Crust:
2 Cups macadamia nuts
1.5 cups coconut flakes
3 cups pitted dates
Blend all of these things in a blender or food processor. Mold the crust into pie pans.

Filling:
5 avocados, peeled and pitted
2 cups lime juice (fresh as you can get it!)
1 – 1 1/2 cups agave nectar (light, not dark), or coconut nectar
1 T coconut oil (this holds the shape)

This is the easiest and the yummiest thing you’ll eat in a long time; you just blend it all together and pour it in the crust. Then, just refrigerate for about 20 minutes and its done. The pie filling should have the consistency of a smooth key lime pudding. The more coconut oil you add, the more firm the pie filling will be, but the more it will taste like coconut, so keep that in mind. Personally, I like the smooth and fluffy texture more. If you have a little extra crust left over, sprinkle it on the top of the pie for a little garnish, or you can put a few fresh lime slices on top as well. Enjoy!

Bliss Green Pudding

2 Kent mangreenblisspuddinggoes (experiment with other juicy fruits too)
1 bunch chard, stems removed
1 pear
1 banana
Serve with kiwi
Blend in a high-powered blender. Kids love this; but mine had to try it before they knew exactly what was in it!

Raw Chocolate Fudge

1/2 c. coconut oil, at room temperature
1/2 c. raw cacao powder
1/2 c. raw honey or maple syrup (adjust to taste)
pinch of Himalayan or Pink Salt
1 tsp. vanilla
1 tsp. lecithin (optional)

Put all ingredients in a VitaMix (if you don’t have one, use a regular blender, but then add the cacao powder last with about 1/8 c. of water).  Mix thoroughly till mixture is smooth.  Put into 7 x 5 ” glass pyrex dish.  Keep in freezer and cut a piece when you want it. It’s quick and easy to make. Do not double the recipe, rather, make individual batches.

Gluten Free, Sugar-Free Cookies

These cookies can be eaten for dessert or made into breakfast cookies with the addition of nuts and dried fruit.  You can substitute coconut butter for the dairy to make them dairy-free as well.  There is no sugar and the fiber content is increased significantly with the addition of the teff and coconut flours.  Use organic ingredients wherever possible.  Bake for about 9 minutes at 350.  Do not over bake or they will get crumbly.

1 c butter (or 3/4 c coconut butter for a dairy-free version)
1/2c  c. raw honey or maple syrup
1 tbsp vanilla
2 eggs (or substitute 5oz water mixed with 2tbsp flax meal that has had a few moments to sit out and become a gel)

Blend together on medium for 3 – 5 minutes; ideally in a stand mixer

2 c wheat-free flour blend – I like to use 1/3 cup each of Coconut, Teff, and Millet flours; and 1/2 cup each of Brown Rice and gf oat flours (you can also use a store bought gf flour blend)
3/4 tsp baking soda
1/2 tsp salt

Mix together with a fork and add to wet ingredients slowly, allowing each batch to incorporate before adding more. Then add 1 1/2 c rolled oats.  Mix gently. Optional for dessert cookies: shredded unsweetened coconut, chocolate chips, raw nuts. Optional for breakfast cookies: substitute granola for the oats, shredded unsweetened coconut, dried cranberries, raisins, walnuts, almonds, etc.


Meals

collard_wrapGreen Leaf ‘ Sandwich’ Wraps

1 or 2 large leaves from fresh greens, i.e. broccoli greens (my  new favorite), buttercrunch lettuce, collard greens or romaine
Smear some hummus or bean dip on the leaves
Slice up whatever veggies you have on hand, load it onto the greens, wrap it up and enjoy!   I usually include red peppers, cucumbers, jicama, squash, zucchini, and sprouts, but whatever you have on hand will work.  You may be surprised at how little you miss using bread for sandwiches once you get used to eating them this way.