This is a quick and easy golden milk recipe that uses turmeric and other spices to make a deliciously comforting drink that has potent anti-inflammatory properties.
Ingredients
2 cups milk of choice such as almond pecan, coconut, or dairy
1 tsp turmeric
½ tsp cinnamon powder
pinch of ground black pepper
tiny piece of fresh peeled ginger root or ¼ tsp ginger powder
pinch of cayenne pepper optional
1 tsp raw honey or maple syrup or to taste optional
This is a great, healthy twist on pumpkin pie, and is much lower in sugar and fat than traditional pumpkin pie! It’s also allergy-friendly! Plus its also only 70 calories per slice! It’s a fantastic dessert to celebrate the beginning of fall!
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup flour, such as spelt, oat, white, sorghum, or almond
1/3 cup sugar of choice or xylitol
pinch uncut stevia OR 2 extra tbsp sugar
1 (15-oz) can pumpkin puree
3/4 cup + 2 tbsp milk of choice
2 tbsp oil, or omit and increase milk to 1 cup
1 tbsp flax meal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)
2 1/2 tsp pure vanilla extract
Nori wraps are what are used in sushi making, but they can also be used to make delicious rolls with a variety of fillings and ingredients. Rolling nori takes a bit of practice, but it has a wonderful end product. My third grade brownie troop made nori rolls at a girl scout meeting, so it’s certainly do-able!
4 sheets nori seaweed (available at the health food store)
1 lb. cucumbers, thinly sliced with a mandolin slicer
toasted sesame seeds
ground chili powder (optional)
1 ripe avocado, sliced into thin wedges
3 1/2 ounces tofu, cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
long-stem sprouts or sprouted seeds
soy sauce, for serving
simple tahini sauce
raw cashew cheese or other spread
pink radishes, thinly sliced with a mandolin slicer
large handful of small salad leaves, such as baby spinach or baby kale
fresh herbs, especially shiso or cilantro
1/2 ripe mango, sliced into strips
1/2 small jicama, peeled and cut into strips
Crabapples are ripe on trees all over town right now! This absolutely delicious recipe is uniquely tart and sweet and uses fruits that are often wasted!
INGREDIENTS:
2 eggs
2/3 cup canola oil
2 teaspoon vanilla
1 cup brown sugar*
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups flour (if gluten free, substitute almond flour)
2 cups chopped crab apples (feel free to leave the skins on)
*Note: you can reduce the sugar by half at least if desired for a lower sugar muffin.
DIRECTIONS:
Preheat oven to 350° F.
Combine eggs, oil, vanilla, sugar in a stand mixer or bowl.
Stir in baking powder, cinnamon, salt, and baking soda.
Add flour, and stir until combined.
Mix in the chopped crab apples.
Grease muffin tins, and then fill each muffin cup approximately 2/3 full with batter.
Bake for approximately 30 minutes or until lightly browned and a toothpick comes out of the center clean.
Adapted from a recipe on the site A Hundred Years Ago.
We all know that we should eat more vegetables but sometimes that’s hard. This salad makes it easy and it’s tasty.
Ingredients:
5-6 large carrots, finely grated (about 4 cups grated)
1 shallot, thinly sliced
1/2 cup parsley, chopped
1/3 cup raisins
juice of 2 lemons (~1/3 cup)
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon coriander
pinch of cayenne pepper (~1/8 teaspoon)
pinch of black pepper
Smoothie bowls are a great way to start the day or for a healthy boost during the afternoon. They’re satisfying and full of antioxidants!
1 heaping cup organic frozen mixed berries
1 small ripe banana (sliced and frozen)
2-3 Tbsp light coconut or almond milk (plus more as needed)
1 scoop plain or vanilla protein powder of choice* (optional)
1 Tbsp shredded unsweetened coconut (desiccated)
1 Tbsp chia seeds
1 Tbsp hemp seeds
Granola (optional)
Fruit (optional)
This recipe makes a delicious keto approved bread perfect for low carb and grain free diets.
1½ cups almond flour
6 egg whites
¼ teaspoon cream of tartar
3–4 tablespoons butter, melted
¾ teaspoon baking soda
3 teaspoons apple cider vinegar
2 tablespoons coconut flour
This simple recipe makes a fabulous granola that’s easily customizable and is a wonderful snack on it’s own or added to yogurt!
4 cups old-fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut flakes
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 cup dried cherries
See the entire recipe and directions at Taste of Home.
This is a recipe developed by Theresa, one of the owners at the store. It’s a Colombian or Peruvian sauce or salsa pronounced “ah-hee”. From the ingredient listing it sounds like it would be extremely spicy, but amazingly, it’s not, and is absolutely fabulous on watermelon, grilled veggies, and even chicken or fish.
INGREDIENTS:
10 Jalapeno peppers, seeds and membrane removed
1/4 cup white vinegar
1/4 cup lemon juice
1 1/2 cups chopped green onion, white and light green only
1 cup chopped fresh cilantro
2/3 cup chopped fresh mint
1 large clove of crushed garlic
1 tsp. salt
1 tsp. honey
DIRECTIONS:
Place all ingredients in a food processor or blender.
Process ingredients for 1 to 2 minutes. Aji will be slightly chunky. Refrigerate at least 12 hours for ingredient flavors to blend. Add water if desired for a thinner consistency.
This is a wonderful, fresh tasting condiment for a variety of foods, or even just for dipping with bread or chips.
These high protein pancakes are wonderful for keto and low carb dieters. Since the pancakes are made with eggs and cottage cheese they will also help you to feel satisfied longer.
4 eggs
7 oz. cottage cheese
1 tbsp ground psyllium husk powder
2 oz. butter or coconut oil
This is a wonderful salad that is made especially delicious by the addition of fresh asparagus that is found at the Palos Heights Farmer’s’ Market!
2 medium gold or red potatoes (about 10 ounces)
1 cup cooked chickpeas
1 bunch asparagus, trimmed and sliced into 1-inch pieces
1 small onion cut into thin wedges
2-3 cloves garlic, unpeeled
1/4 cup fat-free balsamic vinaigrette
Salt and freshly ground black pepper to taste
Pumpkin seeds are a great source of healthy fats as well as iron, magnesium, and zinc. They’re delicious to eat right out of the bag, but this simple recipe is extra delicious, and makes pumpkin seeds into a wonderful, slightly sweet snack! This recipe is vegan, Paleo, and grain free!
115 g 1/2 cup pumpkin seeds
1 tsp vanilla extract
2 tsp maple syrup
2 tsp coconut sugar
Water, boiled
This pizza crust is perfect for people on keto and gluten free diets since it is completely grain free! It makes an amazing pizza crust! It’s also very filling, which helps with portion control.
Ingredients:
1 3/4 c. shredded mozzarella cheese
3/4 c. almond meal/flour or 1/4 c.
2 tbsp cream cheese
1 egg
pinch salt to taste
1/2 tsp dried rosemary/ garlic (optional)
your choice of toppings
I am a bean lover, and lentils are one of my very favorites. They’re quick cooking when compared to other legumes and are low in calories but high in plant protein, iron, folate, and fiber! This delicious salad is a great way to serve them, and it’s especially nice since it stores well.
1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 Tbsp dried oregano
1/2 tsp salt
Freshly Cracked Pepper
1 cup dry brown lentils
1/2 bunch parsley
1 pint grape tomatoes
1/4 small red onion
2 oz feta, crumbled (if you’re dairy free like me, it’s still delish without the feta)
Asparagus is such an unexpected ingredient and a really delicious addition to a Greek salad. Spring is the best time for fresh, beautiful asparagus, and it tastes absolutely wonderful in this recipe!
INGREDIENTS:
FOR THE ASPARAGUS
½ lb asparagus
1 tbsp olive oil
salt and ground black pepper
FOR THE SALAD
1 cup cherry tomatoes — cut in half
½ medium red onions — sliced
1 cup yellow bell pepper — chopped
1 cup cucumber — chopped
1 cup Kalamata olives
1 tbsp feta cheese — chopped
FOR THE DRESSING
1 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
1 clove of garlic — minced
Salt and fresh ground black pepper to taste
If you’re like me and have an unused spiralizer sitting in your cabinet, this is a perfect reason to bring it out! It’s a wonderful, light recipe for the cooler nights of spring.
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 yellow onion, medium diced
1 large red bell pepper, medium diced
2 small ribs celery with leafy tops, medium chopped
4 cloves garlic, pressed, grated or finely chopped
¾ tablespoon ground chipotle pepper powder
⅔ cup fresh corn cut from the cob
1 28-ounce can plum tomatoes with the juice, pulsed a few seconds in the food processor or broken up by hand
1 16-ounce can organic kidney beans, drained and rinsed
1 quart vegetable stock or organic chicken stock
1 pinch crushed red pepper flakes
⅛ level teaspoon cayenne pepper (omit for less heat if desired)
¾ tablespoon chili powder, your choice of brand and heat level
1 teaspoon ground cumin
1 tablespoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
½ tablespoon organic honey (preferably raw and local)
For the noodles:
1 zucchini, at least 1.5 inches in diameter
1 carrot, at least 1.5 inches in diameter
If you’ve ever made regular donuts from scratch, this recipe is 1000 times easier since it’s made almost entirely in a blender. It’s also secretly healthy and makes an amazing sweet treat!
The ingredients are simple and wholesome. Nothing crazy or unusual. Nothing artificial.
almond flour
neutral oil (I used avocado oil)
lemon
monk fruit (or coconut sugar)
Granola is a wonderful thing to have on hand for a quick breakfast or snack- it’s also amazing added to yogurt or even just plain. This granola recipe is endlessly customizable to fit your individual tastes!
INGREDIENTS:
2 cups rolled oats
1/2 cup whole, raw almonds
1/2 cup pepitas
1 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/2 cup dried unsweetened cranberries
What could be better than this- a one minute cinnamon roll mug cake that’s Keto friendly?? Yes please!
Ingredients:
1 scoop vanilla protein powder 32-34 grams
1/2 tsp baking powder
1 T coconut flour
1/2 tsp cinnamon
1 T granulated sweetener of choice*
1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option
1/4 cup milk of choice I used unsweetened almond
1/4 tsp vanilla extract
1 tsp granulated sweetener of choice
1/2 tsp cinnamon
For the glaze:
1 T coconut butter melted
1/2 tsp milk of choice
pinch cinnamon
This delicious and healthy banana is quick to whip up and makes an amazing breakfast or snack!
1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)
3 Tbsp avocado oil (or melted coconut oil)
1/2 cup coconut sugar (or sub organic brown sugar)
2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)
1/2 tsp sea salt
3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)
1 Tbsp baking powder
1 ¾ cup almond meal (ground from raw almonds)
1 ¼ cup gluten-free flour blend*
1 ⅓ cup gluten-free oats
1/2 cup chopped raw walnuts
