Recipes

  • Prep Notes

    Low in sugar and grain-free, these spiced pumpkin muffins, studded with apples and raisins, make for a healthy breakfast or snack!

    Yields

    Serves: 10-12 muffins

    Ingredients

    • 1½ c. almond meal

    • 2 tsp. baking powder

    • 1 tsp. pumpkin spice

    • ¼ tsp. salt

    • ¾ c. canned pumpkin

    • 3 eggs

    • 2 T pure maple syrup

    • 2 T coconut oil, melted

    • ½ apple, peeled & grated

    • ¼ c. golden raisins

    Directions

    1. In a mixing bowl, combine almond meal, baking powder, pumpkin spice, and salt.

    2. In a separate bowl, combine pumpkin, eggs, syrup, and oil — whisk together.

    3. Add wet ingredients to the almond meal mixture. Stir to combine, then fold in the grated apple and raisins.

    4. Plop batter into a lined muffin pan.

    5. Bake for 18-20 minutes at 350F.

    Notes

    Add 1-2 additional Tablespoons of maple syrup for desired sweetness. These muffins freeze well.

  • Prep Notes

    Gut-friendly ingredients are rolled into super-filling balls of goodness! These guys take 10 minutes to make and are so easy to take on the go. They fill you up and satisfy a sweet craving – what’s not to love!

    Ingredients

    • 1/2 cup peanut butter

    • 1 cup oats

    • 2 tablespoon vanilla protein powder

    • 1/3 cup grated dark chocolate

    • 3/4 tablespoon maple syrup

    • 1/2 teaspoon salt

    • 1/4 cup macadamia nuts

    Directions

    1. Mix all ingredients together in a bowl.

    2. Roll dough into balls with your palms.

    3. Pop in the fridge for half an hour!

  • Ingredients:

    • 4 medium pieces apple

    • 1 large piece mango

    • 3 handfuls kale or spinach

    • 1 lemon, juiced

    • 1 piece green pepper

    • 1 tablespoon baobab powder

    • 1 tablespoon wheatgrass powder

    • 3 capsules ashwagandha

    • 4 cups water (or coconut water) to taste

    Directions

    1. Cut up all whole ingredients

    2. Add fruits and vegetables to blender.

    3. Add water.

    4. Blend well on high until you achieve a smooth mixture.

    5. Pour into four glasses and serve with some ice if you prefer.

  • Ingredients:

    For the Hummus (or use store-bought):

    • 1 can (15 oz) chickpeas, drained and rinsed

    • 1/4 cup fresh lemon juice (about 1 large lemon)

    • 1/4 cup tahini

    • 1 small garlic clove, minced

    • 2 tbsp extra virgin olive oil (plus more for drizzling)

    • 1/2 tsp ground cumin

    • Salt to taste

    • 2–3 tbsp cold water

    Fresh Toppings:

    • 1 cup cherry tomatoes, halved

    • 1 cucumber, diced

    • 1/4 cup red onion, thinly sliced

    • 1/2 cup kalamata olives, pitted and halved

    • 1/2 cup canned or cooked chickpeas (optional for extra protein)

    • 1/4 cup crumbled feta (optional for non-vegan)

    • 1/4 cup fresh parsley or mint, chopped

    • 1/2 tsp paprika or sumac (for garnish)

    • Freshly ground black pepper

    • Pita bread or fresh veggie sticks (for serving)

    Instructions:

    1. Make the Hummus:

    • In a food processor, blend tahini and lemon juice for 1 minute until creamy.

    • Add garlic, cumin, salt, and olive oil. Blend again.

    • Add chickpeas and process until smooth, adding water a tablespoon at a time to reach your desired texture.

    2. Assemble the Bowl:

    • Spread the hummus in a thick layer on a large plate or shallow bowl.

    • Arrange the cherry tomatoes, cucumber, red onion, olives, and chickpeas on top.

    • Sprinkle with parsley or mint and optional feta.

    • Drizzle generously with high-quality extra virgin olive oil.

    • Dust with paprika or sumac and a pinch of black pepper.

    3. Serve:

    • Serve immediately with warm pita bread, pita chips, or veggie sticks (like carrots or bell peppers).m description

  • Ingredients

    For the marinated mushrooms:

    • 2 button mushrooms, sliced thin

    • 1 clove garlic, minced

    • 2 tablespoons coconut aminos (or soy sauce)

    • 1 teaspoon apple cider vinegar

    • 1/8 teaspoon ground cumin

    • Freshly ground black pepper to taste

    For the crispy kale:

    • 2 big kale leaves (doesn’t matter if curly)

    • 1 tablespoon extra-virgin olive oil

    • 1/4 teaspoon sea salt

    For the rice:

    • 1/3 cup water

    • 1 tablespoon miso paste

    • 1 cup cooked brown rice

    For the toppings:

    • 1 spring onion, finely chopped

    • 1/2 avocado, sliced

    • 1 tablespoon chopped cilantro

    • 1 tablespoon kimchi, sauerkraut, or pickled food of your choice

    Directions

    1. Preheat oven to 400°F. Line baking tray with parchment paper and set aside.

    2. Combine mushrooms, garlic, coconut aminos, apple cider vinegar, cumin, and pepper, and set aside to marinate.

    3. Slice kale into thin ribbons. Massage with olive oil and salt, then spread on baking tray in single layer. Bake for 15 minutes until crispy.

    4. Add water and miso paste to pot and whisk to dissolve.

    5. Add rice to miso water. Heat gently until water has evaporated and rice is creamy – about 5 minutes.

    6. To assemble everything, place miso rice in bottom of bowl. Top with marinated mushrooms and crispy kale. Add toppings and enjoy the warm comfort.

  • Ingredients

    For the gnocchi:

    • 1.5 pounds sweet potatoes or Japanese sweet potatoes

    • 2 heaping tablespoons flour

    For the mushrooms:

    • 4 tablespoons olive oil, divided

    • 2 cloves garlic, crushed

    • 2 tablespoons parsley, chopped

    • 1 pound white mushrooms, washed and halved

    Directions

    1. Preheat oven to 400°F.

    2. Poke sweet potatoes with fork and place on baking tray. Bake for 1 hour or until flesh is very soft.

    3. In the meantime, mix 3 tablespoons olive oil, garlic, and parsley in pan over medium heat.

    4. After a minute or two, add mushrooms and let cook, covered, for about 10 minutes or until soft, then set aside.

    5. Remove sweet potatoes from oven and let cool. Peel and mash with fork in mixing bowl.

    6. Mix in flour and work with your hands. Do not overwork the “dough” as it’ll release water.

    7. Divide dough and roll into sausage-like shapes, about 1/2-inch thick.

    8. Cut rolls into 1-inch rectangles and set aside on tray.

    9. In a wide frying pan, add 1 tablespoon oil and pan fry gnocchi for 4 minutes, until golden.

    10. Serve with sautéed mushrooms and garnish with extra chopped parsley (optional).

  • Ingredients

    For the quinoa:

    • 2 cups bone broth

    • 1 cup sprouted quinoa (helps with digestion but can also use regular)

    • 3 whole cardamom pods

    • 1–2 star anise, whole (optional)

    For the curry:

    • 2 tablespoons coconut oil

    • 1 large onion, diced

    • 4 cloves garlic, minced

    • 1 tablespoon ginger, peeled and chopped

    • 3 teaspoons coriander spice

    • 3 teaspoons ground cumin

    • 2 teaspoons turmeric

    • 2 teaspoons sea salt

    • 1 teaspoon cardamom

    • 1 teaspoon cinnamon

    • 1/2 teaspoon fennel

    • fresh black pepper to taste

    • 1/4 cup tomato paste

    • 2 large (or 3–4 small) eggplants, peeled and diced

    • 1 can (28 ounces) chickpeas, rinsed and drained

    • 2 cans full-fat coconut milk

    • 1 bunch fresh cilantro, chopped

    • coconut yogurt to top (optional)

    Directions

    1. Heat bone broth and quinoa in stovetop pot, placing whole cardamom pods and star anise on top, then cover and reduce to simmer. Let simmer for 15 minutes or until liquid is absorbed, then keep covered to steam an additional 10 minutes before you fluff with fork. Remove pods and star anise before serving.

    2. While quinoa is cooking, melt coconut oil in large stovetop pot, then add in diced onion and cook 5–10 minutes over medium-low heat, until translucent.

    3. Add garlic and ginger and cook for 1 minute. Add in all other spices and cook additional 2–3 minutes until fragrant.

    4. Add tomato paste and stir another 2–3 minutes, then add eggplant and stir again.

    5. Toss in chickpeas and coconut milk and bring to a boil, then reduce to simmer for 20–30 minutes, until eggplant is cooked through. You can also add in more bone broth to thin the sauce if preferred.

    6. When finished cooking, add some cilantro (save some for garnish). Serve with the quinoa and optional coconut yogurt or squeeze of fresh lime. Makes awesome leftovers for up to a week in the fridge!

  • Ingredients

    For the Dressing:

    • 1/4 cup extra-virgin olive oil

    • 2 tablespoons balsamic vinegar

    • 1/2 teaspoon Dijon mustard

    • 1 teaspoon maple syrup (optional)

    • 1 garlic clove, minced or grated (optional)

    • Sea salt and freshly ground black pepper, to taste

    For the Salad:

    • 1 bunch kale, de-stemmed and thinly sliced

    • 1 citrus fruit, peeled and sliced

    • 1 avocado, diced

    • 1/4 cup almonds, roughly chopped

    • 1/4 cup red onions, thinly sliced

    • 1/4 cup pomegranate or dried cranberries (optional)

    • 1 jalapeno, seeded and sliced

    Directions

    1. Combine all dressing ingredients in a tightly sealed glass jar. Shake for 30 to 60 seconds, until well-emulsified. Adjust seasoning, if needed.

    2. Combine kale and lemon juice in a large mixing bowl. Massage until tender, about 2–3 minutes.

    3. Add remaining salad ingredients to massaged kale. Drizzle with dressing and toss gently. Serve immediately.

  • Ingredients

    • 2 teaspoons extra-virgin olive oil or coconut oil

    • 1 large shallot, chopped

    • 3 cloves garlic, minced

    • Salt to taste1 inch fresh ginger, grated

    • 1 chili pepper of your choice (green chili, Thai chili, etc.)

    • 1/2 teaspoon ground cumin

    • 1/2 teaspoon ground cinnamon

    • 1/2 teaspoon ground turmeric

    • 2 tablespoons Thai red curry paste

    • 1 can full-fat organic coconut milk

    • 1/2 can organic pumpkin puree

    • 1 can organic chickpeas, rinsed and drained

    • 1 bunch kale, stalks removed

    • 2 medium organic sweet potatoes, peeled and chopped

    • 1 tablespoon fresh lime juice

    • Tamari to taste

    Directions

    1. Heat oil in large pot over medium. Add shallots and garlic with pinch of salt and cook until mixture starts to brown.

    2. Add ginger and chili and begin to cook. Add spices and continue to cook until fragrant. Add curry paste and continue to stir for 2–3 minutes.

    3. Stir in coconut milk, pumpkin puree, and chickpeas and bring mixture to soft boil. Lower heat, add sweet potatoes, and continue to cook with the pot on for 10–15 minutes, or until potatoes are slightly soft. Add kale and cook until leaves are wilted.

    4. Add lime juice and tamari. Feel free to add more cumin, cinnamon, or turmeric as needed. Let simmer for 2–3 minutes.

    5. Serve hot over rice or with garlic naan.

  • Ingredients

    TUNA MARINADE

    • ¼ – ½ lb grade one, wild caught tuna, cut into bite-sized pieces

    • 2 tablespoons coconut aminos (or low sodium soy sauce)

    • 1 tablespoon rice vinegar

    • 1/2 teaspoon sesame oil

    • 1/4 teaspoon EACH: sea salt, ground ginger

    • Juice from 1/2 lime

    • Dash garlic powder

    VEGGIES

    • Carrots, cut into thin strips

    • Cucumber, cut into thin strips

    • Bell pepper, cut into thin strips

    • Avocado, cut into small pieces(you can use any vegetables you’d like!)

    ADDITIONAL INGREDIENTS & TOPPINGS

    • Brown Rice (1/4 cup uncooked = 1/2 cup cooked)

    • Sesame seeds

    • Green onion, cut into small pieces

    • Spicy Mayo (2 tablespoons mayo + 2 teaspoons Sriracha)

    • Nori, cut into strips

    (you can use any of your favorite sushi toppings!)

    Directions

    1. Whisk together marinade ingredients in a medium sized bowl, and add the chopped tuna pieces. Gently stir together to dress the tuna. Store in the fridge for 30 minutes to an hour.

    2. In a bowl, add rice, veggies, tuna (with marinade).

    3. Top with spicy mayo, green onions, sesame seeds, and/or nori.

    Notes

    1. Have fun with this recipe and mix up the fish (check first to see which you can eat raw vs. have to cook first), veggies, grain, and toppings to add delicious variety