Tuesday, March 31, 2015

Strawberry Mango Nana Icecream/ Sorbet


2 ripe frozen bananas
10 frozen strawberries
1 mango, peeled and seeded (not frozen)
a tiny bit of unsweetened almond milk (less than 1/8 cup)


These directions are for those who own a Vitamix. If you have a food processor you probably don't need to use the almond milk.

Place everything in the blender and process quickly from 1-10 on the dial, and then on high until blended. You will need to add some almond milk to get the mixing started, and you will need to use the plunger. Serve immediately for sorbet consistency.

Wednesday, March 25, 2015

Chocolate Melting Mug Cake

This is how I like to get chocolate wasted! Its SO rich and chocolatey! It only takes a min to cook, and is any chocolate lovers dream.


2 1/2 T almond flour
1 T arrow root, tapioca flour, or potato starch
1 T enjoy life chocolate chips (if you are feeling extra naughty add an extra tsp)
1 T cocoa
3 T unsweetened almond milk
2 T honey/maple syrup
1 T ghee

Mix everything together well in a mug or small ramekin and microwave for only 1 min. I add the ghee last. Because there are no eggs in it, you do not need to worry about it being undercooked. If its too runny for you, microwave in 15 sec intervals after that. 1 min should give you a little lava action in the middle leaving most of it cooked. You don't want to overcook it!

Monday, March 23, 2015

4 Ingredient Waffles

Makes 1 waffle

1/2 a banana
2 eggs
3 oz unsweetened applesauce
1 T coconut flour
dash of cinnamon (optional)

Mash the banana really well with a fork, before adding the other ingredients. Then mix everything together and pour into your greased waffle iron.

Easy, healthy, and delish!

Wednesday, March 18, 2015

Pot of Gold Smoothie

I made this smoothie for Saint Patricks day, and thought it was a real treat.

1 Banana
1 1/2 cups frozen spinach
3 medjool dates, pitted
1 cup unsweetened almond milk
1/2 cup chocolate chips
1 tsp vanilla
1/4 tsp pepermine extract (optional, but give is a minty chocolate taste)

 Place all ingredients in a high powdered blender, and blend until smooth. If you do not have a high powered blender, let the dates soak in water until they are soft, before you blend everything.

Tuesday, March 17, 2015

Favorite Ground Beef Tacos

Who doesn't love Taco Tuesday? These tacos are always a hit at our house. This ground beef when paired with cholula hot sauce is a match made in heaven.

Recipe adapted from Mel's Kitchen Cafe
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 pound ground beef or ground turkey
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin, optional (see note below)
  • 2 teaspoons ground coriander, optional (see note below)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (8-ounce) can tomato sauce
  • 1 4 oz can green chilies
Cholula hot sauce for topping is not optional at this house. We also top ours with tomatoes, salsa, and avocado.

*If you don't have coriander, don't fret. You need either cumin or coriander, and if you have both cumin and coriander put it in. Basically it will still taste great with one, but both is better. I ran out of cumin last night, and it still tasted great without it.

  1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Turn of the heat, and drain the grease from the meat.
  2. Return the skillet to medium heat and stir in the garlic, chili powder, cumin, coriander, paprika, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and chilies. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in lettuce leaves with your choice of toppings.

Rosemary Roasted Drumsticks with Roasted Grapes

Roasting isn't just for turkey folks! I just updated my grape mojo and can't believe I've been missing out on roasted grapes my whole life! They are SO good b/c they are SO sweet. Think little jam balls in your mouth! This dish is elegant and super tasty. My family couldn't get enough of the chicken.


2lbs chicken drumsticks
1 1/2 cups red grapes
1 teaspoons salt
1/2 teaspoon pepper
1/2 tablespoon rosemary

1 1/2 Tablespoons lemon juice
1 Tablespoon vinegar
1 teaspoon ground mustard
pinch of salt
1/2 cup olive oil
1/2 cup ghee


Place drumsticks in marinade (I use a ziploc bag) and place it in the fridge for a couple hours or over night. I did mine over night. The ghee will turn solid and stick to the chicken.

Preheat oven to 425 degrees. Line a baking sheet with foil and place chicken on the prepared baking sheet. Sprinkle the salt, pepper and rosemary on top of chicken (I salted both sides, and probably used a little more than a teaspoon).

Roast chicken for 10 minutes. Add grapes to the baking sheet and roast for 25 minutes more.

Thursday, March 12, 2015

Strawberry Lemon Broccoli Slaw

This salad screams summer! Its so delicious and light and would be a perfect dish to take to a potluck. This picture doesn't do it justice. It looks so pretty in person.

1 12oz pkg of Broccoli Slaw (found at most grocery stores)
11 strawberries, chopped
1/3 cup raisins
1/4 cup chopped pecans
1/3 cup coconut cream (I use the canned coconut cream from Trader Joe's, but you can turn a can of coconut milk upside down and leave it in the fridge for a couple days, and then use the cream at the top)
4 dates
1/4 cup water
1/4 cup unsweetened almond milk
1/2-1 Tablespoon lemon juice (If you are not a lemon person use just 1/2 T and then it won't have much of a lemon flavor. 1 T is perfect to me. You can always mix the other 1/2 Tablespoon in later)


Place dates and 1/4 cup water in blender, and blend until smooth. I use my magic bullet for this one, and let the dates soak for a while before blending. After the dates and water have formed a paste, add coconut cream and almond milk and blend until combined well. Stir in lemon juice.

In a large bowl place all other ingredients (broccoli slaw, strawberries, raisins & pecans) and mix to combine.

Add dressing to the salad and mix until all the ingredients are coated well.

Tuesday, March 10, 2015

Eggs Benedict

This is one of my favorite things to make for breakfast. Check out my recipe for sweet potato toast here. I buy already cooked ham and just heat it up, and make some poached eggs.

Here is how I make the asparagus:

Preheat oven to 375. Wash asparagus and then trim the ends. Line a baking sheet with foil and lay asparagus on baking sheet, leaving space between each piece. Bake for 15 mins.

Here is the recipe use for the hollandaise sauce. Recipe is adapted from thewholesmiths. All ingredients are the same, except I use Cholula instead of Tobasco,  and we blend it a little differently.

3 egg yolks
1/2 cup ghee, melted
1 Tbsp lemon juice
couple shakes of Cholula hot sauce

Add eggs, lemon juice and cholula to blender and blend on medium until sauce begins to thicken. Once sauce is thickened, slowly add hot ghee (a little at a time) while blender is set to low, after all the ghee is added, turn to medium low and continue to blend until thick. It will take a little while.

Saturday, March 7, 2015

Salted Caramel Brownies

These brownies look richer than they really are. They are just the right amount of sweet. The best part is that they are totally guilt free, and I am here to tell you that I ate way more than I should without feeling sick afterwards. The topping is what makes them. You might want to lick your vitamix clean too. My husband called them delicious and nutritious, but said you can tell these are healthy. If you are looking for a yummy guilt free treat this is for you. If you are looking for something rich, heavy, and sugary this might not be sweet enough for you.


1/3 cup ghee
8 oz unsweetened apple sauce
1 ripe banana, mashed
1/4 cup coconut flour
1/2 cup almond flour
2 eggs
1/4 cup unsweetened vanilla almond milk
1/2 cup chocolate chips (enjoy life are dairy free)
1/3 cup coconut sugar
1 capful vanilla
1/2 tsp sea salt
1/4 cup chopped pecans or other nut (optional)

Sea Salt Caramel Topping:
1/2 tsp cinnamon
1/2 tsp pink himalayan salt
1 Tablespoon ghee
1/4 cup unsweetened vanilla almond milk
13 dates
1 tsp lemon juice

Crushed pecans (for topping)

Preheat oven to 375 degrees. Stir ghee, apple sauce, mashed banana, eggs, almond milk, vanilla, flour, sugar, and salt together by hand (without a mixer). Blend together well.  Stir in chocolate chips and nuts (if using). Pour into a 7x11 or 9 x9 oiled baking dish. Bake for 30 minutes, or until toothpick inserted in center comes out clean.

While brownies are baking, make your topping.

In a high speed blender combine cinnamon, salt, ghee, almond milk, dates, and lemon juice. Blend until smooth or creamy. I do this just fine in my vitamix. If you do not have a high powered blender, soak the dates in some water for at least an hour. This will help them get soft, and will make them easier to blend.

After the brownies have cooled, spread on caramel topping and add crushed pecans.

Wednesday, March 4, 2015

Delicious Meatloaf

1 egg
1/2 onion, diced (small dice)
1 red or green bell pepper, diced (small dice)
1/2 cup unsweetened almond milk
1 cup almond flour
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp minced garlic
1 tsp basil
1 tsp italian seasoning
1 lb ground beef/chuck
1/2 lb ground italian sausage (If doing whole30 check labels or make your own) Mulay's is compliant but expensive. The clothes Makes the Girl has a good recipe for italian sausage seasoning that you just add to ground pork.

Sauce ingredients:

6 oz can tomato paste
1/3 cup water
8 dates, pitted
2 teaspoons apple cider vinegar
1/2 teaspoon prepared mustard
1 tsp cinnamon


Preheat oven to 350. In large bowl, combine egg, onion, pepper, milk, flour, salt, pepper, garlic, basil, italian seasoning, ground beef, and italian sausage really well. Place in greased loaf pan. Combine all the sauce ingredients in a high powered blender, and blend until smooth. Spread on top of meatloaf. Bake for 1 hour

Tuesday, March 3, 2015

Roasted Butternut Squash Pasta Sauce

I love experimenting in the kitchen. Usually I use butternut squash to make soup, or noodles, but I decided to make a sauce this time, and it turned out so yummy!

It made about 3 cups
  • 2 lb. butternut squash, peeled, seeded and cubed
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 cup chicken broth
  • 1 tbs balsamic vinegar
  • Salt and pepper to taste
  • 1 tsp rosemary
  • 1/2 cup coconut milk
  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet lined with foil, toss the butternut squash cubes with the avocado oil, salt, pepper, cinnamon and nutmeg.
  3. Bake until the butternut squash is tender and just starting to brown in places (About 25-30 min depending on your oven)
  4. Let the squash cool for about 10 minutes.
  5. Transfer the squash to a heavy-duty blender (I use my vitamix), and add the chicken broth, coconut milk, and rosemary. Puree until smooth. 
  6. Add the balsamic vinegar and pulse to combine.
  7. Season to taste with salt and pepper.
Serve with spiralized noodles and enjoy!

Spiralized Potato Noodles:
Serves one
Peel and spiralize 1 potato. Heat 1/2 tbs of avocado oil over medium heat. Add your spiralized noodles and season with salt and pepper. Saute until potato softens (about 10-15 min). Top with cooked pasta sauce.