• Desserts,  Recipes,  Uncategorized

    Creamy Cashew Cupcakes or Bites

    24 cupcakes

    Crust

    • 3 c almond meal
    • 4-5 tbsp maple syrup
    • 1 tbsp coconut oil
    • 4-5 tablespoons of water 

    Mix together in a bowl.  Add cupcake liners to pan.  Press crust on the bottom of cupcake liners.  

    Filling

    • 3 c cashews soaked in water for 3 hours
    • ¾ c maple syrup
    • ¾ c coconut oil
    • 1 tbsp vanilla
    • 1/8 teaspoon salt

    Mix in power blender (vitamix) pour in piecrust and freeze.

    Option 2:

    Cashew Bites

    Omit the crust and spoon on a little spoonful of filling onto parchment paper and freeze!

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  • Main dish,  Recipes,  Uncategorized

    Crispy Broccoli

    Ingredients:

    • Broccoli-As much as you feel like eating
    • Avocado oil spray
    • Salt and pepper

    Directions:

    1. Turn oven on to 425
    2. Place a sheet of parchment paper on cookie sheet then top with your broccoli stem side down
    3. Give your broccoli a quick 1 layer spray and sprinkle with salt and pepper.
    Place in the oven while your oven is preheating.  It should be done right about the time your oven is ready.  It should be just a bit tender with crispy blacken florets.
    Warning:  Highly addictive!
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  • Desserts,  Recipes,  Uncategorized

    Delish No bake cookies

    Ingredients:

    • 1 cup natural peanut butter
    • ¾ cup honey
    • ½ cup coconut oil
    • 2 tsp vanilla
    • 2 ¼ cups quick oats
    • 6 Tbsp cocoa powder

    Directions:

    Combine the first three ingredients in a saucepan and warm slowly on stove.  Remove from stove top and add vanilla, oatmeal and cocoa, stirring until mixed well.  Drop by the spoonful onto parchment paper and let cool.  Refrigerate to firm up faster!

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  • Recipes,  Salads,  Uncategorized

    Quinoa Salad

    Ingredients:

    • 2 cups Water
    • ¼ tsp salt
    • 1 cup Quinoa

    Directions:  Bring water and salt to a boil.  Add rinsed quinoa.  Remove form heat and cover for 20 minutes.  Or cook with rice cooker.  

    Dressing:

    • 1 Tbsp fresh basil (1/4 tsp dry basil)
    • 1 tsp fresh oregano (1/4 tsp dry oregano)
    • ¼ tsp salt
    • 2 Tbsp balsamic vinegar
    • 1 Tbsp olive oil

    Salad:

    • 1-2 cucumbers, chopped
    • 1 bell pepper, chopped
    • ¼ cup green onions
    • 1-2 tomatoes, chopped
    • 15 oz can garbanzo beans, rinsed
    • 1/3 cup feta cheese

    Directions:  Add dressing and quinoa to salad in a bowl, mix and enjoy! 

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  • Breakfast Recipes,  Desserts,  Recipes,  Uncategorized

    Granola- Cereal or snack

    Serves abot 2-3

    Ingredients:

    • 1/2 cup rolled oats 
    • 1/2 cup macadamia nuts
    • 1/2 cup blueberries
    • 1/2 cup Almond meal/flour
    • 1 apple, cored
    • 1/4 cup walnuts
    • 1 teaspoon of cinnamon
    • 1 teaspoon of honey (or maple syrup)
    • Almond milk (or eat it dry)

    Mix rolled oats, macadamia nuts and blueberries in a bowl and toss together.  In a food processor blend the apple (cored), cinnamon, walnuts and honey together. It will form an apple crumble-type consistency. Add more honey if it is not sticking in clumps. Add the clumps to the bowl of oat mixture and mix. 

     Pour the almond milk over it for a bowl of cereal or eat as a snack.

    Add any other fruits of your choice, Flax seeds or hemp seeds for more protein, or Tiger Nuts for more iron!!!

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  • Main dish,  Recipes,  Uncategorized

    Cheesey Baked Potato

     

    Feeds around 4

    Ingredients: Cheese sauce

    • 2 medium potatoes
    • 6 baby carrots
    • 1 small onion
    • 2 garlic cloves
    • 1/2 c cashews
    • 3/4 c water
    • 1/4 c almond milk
    • 4 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 1 stp salt
    • dash of paprika and cayenne

    Directions:

    • Boil water and pour over cashews to soften for about 5 minutes.
    • Place carrots, potatoes, onions and garlic in enough water to bring to a simmer until tender with a fork.  Drain cashews add and veggies add to the blender with all the other ingredients.  Blend until smooth.
     

    Ingredients: Baked Potatoes

    • 4 russet potatoes
    Directions:
    • Wash and bake russet baked potatoes at 425 degrees for about 45 minutes.  Check with a fork to make sure it’s done.  
    Ingredients: Roasted Broccoli
    • 4 cups of broccoli florets salt, pepper and avocado or olive oil.  (Only use the spray to avoid to much oil).
    Directions:
    • Placed on a cookie sheet covered with parchment paper.
    • Give it a light quick spray of   
    • Sprinkle with salt and pepper and bake at 450 for about 10 minutes.  Until it’s tender but crispy on the top. 
     
    Putting it all together:
    Slice open the  hot potato.  Top with a cup of broccoli and cheesy sauce and some chives!  Enjoy!
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  • Breakfast Recipes,  Recipes,  Uncategorized

    Blender waffles

    Ingredients:

    • 1 cup of hard red wheat berries or whole spelt.
    • 1 cup of almond milk with 1 tbsp of lemon juice 
    • Place above 3 ingredients in a blender and let set for 5 minutes.  Next, blend until smooth.
    • Next add to blender:
    • 1/2 cup of coconut oil
    • 1/2 cup of almond milk
    • 2 eggs
    • 3 tsp of baking powder
    • 1 tsp of salt

    Instructions:

    1. Blend all above ingredients and pour in waffle maker.  Top with granola, coconut chips, bananas, blueberries and maple syrup.  Or any of your favorite toppings!
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  • Main dish,  Recipes,  Uncategorized

    Crispy Black Bean Tacos

    • Ingredients:

    For Bean Mixture

    • 2 15 oz cans of black beans
    • 2 tsp of taco seasoning
    • 2 tsp of minced garlic or 1 tsp of powdered garlic
    • 1/2 tsp of onion powder
    •  2/3 cup of tomato juice or water
    • 1/2 tsp of salt
    • 1/4 cup of fresh cilantro
    Directions:
    1. If using fresh garlic, sautee for one minute.  
    2. Add black beans, tomato juice or water, salt onion powder and stir until mixed well.  Let beans cook stirring occasionally until most liquid has evaporated.  about 10 minutes!
    3. Remove from heat add cilantro 
    4. Add any other seasons to your liking : chipotle powder, cumin, etc.
     Ingredients:
    • 6 corn tortillas
    • avocado spray
    • Opt: Miyokos MOZZ cheese made from cashews: This is the only pant based cheese I’ll do.
    Directions:
    1.  Spray outside of tortilla with avocado spray.  Fill half of the corn tortilla with bean mixture (sprinkle cheese if you like) fold in 1/2 and place as many as will fit on your George Forman grill until crispy.  Dip in Salsa, guac, lemon avocado dip, or what ever you like. Yummy!!
     
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  • Desserts,  Recipes,  Uncategorized

    4 Ingredient Pina Colada

    Makes about 5 8oz servings

    Ingredients: 

    • 1 15oz can of coconut milk
    • 3 heaping cups of frozen pineapple
    •  1 frozen banana
    • 1/2 tsp of vanilla
    Directions:
    Place above ingredients in a blender and blend until smooth.  Pour in a cute cup, with a cute straw and enjoy by the pool! 
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  • Main dish,  Recipes,  Uncategorized

    Crispy codfish tacos without the fish

    Ingredients:  Sweet and Sour Slaw

    • 3/4 cup of chopped red and green cabbage
    • 1/2 cup of shredded carrots (or if you have a Trader Joes next door, use a bag of their already chopped cabbage and carrots)
    • Juice of 1 lime
    • 1 tbsp of ACV
    • 2 tsp of maple syrup
    • 1/2 tsp salt

    Directions:

    1. Add chopped veggies to a bowl.  Mix remaining ingredients together and pour over veggies.  Let soak and soften a bit while you make tacos.

    Ingredients: Crispy Cauliflower

    • Preheat oven to 400 degrees.
    • Corn tortillas 12
    •  1 cauliflower (sliced into long skinny pieces)
    • 1/2 cup of coconut milk (white creamy part)
    • Juice and zest of 1 lime
    • 1/2 tsp salt
    • 1/2 cup of whole wheat bread crumbs or panko
    • 1/2 cup of cornmeal
    • 1/2 cup of finely shredded coconut (
    • 1 1/2 tsp smoked paprika
    • 1 tsp cumin
    • 1/2 tsp garlic and salt
    • 1/4 tsp turmeric and pepper

    Directions:

    1. Mix together cream, juice and zest of lime and salt in shallow bowl
    2. Mix the rest of the ingredients together in another shallow dish.
    3. Line you baking sheet with parchment paper for easy cleanup.  
    4. Dip your cauliflower in cream mixture then bread mixture then place onto the pan.
    5. Bake breaded cauliflower for 25-30 minutes until golden brown and crispy.  Can flip 1/2 way through for extra crispiness.
    6. Warm corn tortillas on skillet with a spray of avocado oil
    7. Top tortillas with slaw, crispy cauliflower and killer sauce.
     
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