Apple Pear Crisp

Pears and apples cook beautifully melt together in this recipe. The crisp is gluten and grain free, simply made with walnuts, pecans, and almond flour. Yay for a healthy dessert recipe during the holidays!

It’s important to eat fewer grains or none at all because they tend to be hard for your body to digest. You may even notice breakouts on your forehead when you eat foods that your body can’t digest. Another sign of improper digestion is feeling bloated or constipated. By avoiding grains altogether you avoid all the discomfort that may come along with them.

The trick with crisps is cooking the fruit covered in aluminum foil for 30 minutes before adding the crisp on top. This way, the fruit has softened already and then when you add the crisp on top it's able to bake and brown on top. The crisp on top is so delicious; I have a hard time not eating just that!

Desserts made with fruits and no added sugars are a perfect way to suffice sugar cravings without giving into unhealthier options. Baking the pears and apples allow for their natural sugars to come through, and they will taste slightly sweeter than when eaten raw.  I added cherries into the mix because I love the tartness in flavor it adds to this dish, but you could also use cranberries if you can’t find cherries in the grocery store.

If you’re in search for an easy recipe to make for a dinner party or get together this holiday season, this is the perfect option. It also doesn’t hurt that no one will feel guilty after indulging in this!

This crisp should be eaten fresh out of the oven, and served with vegan vanilla ice cream or whipped cream. The best part about this recipe is how delicious your house will smell!


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Serves about 8 people

 

Ingredients:

Fruit Base:

  • 5 red Bartlett pears (peeled)
  • 4 Rome apples or apples of preference (peeled)
  • 1 cup fresh or frozen cherries or cranberries
  • 2 Tablespoons coconut nectar or maple syrup
  • 1 ½ Tablespoons cinnamon
  • Juice of ½ lemon

 

Crisp:

  • 1 ½ cups pecans (roughly chopped)
  • 1 ½ cups walnuts (roughly chopped)
  • ¼ cup coconut nectar or maple syrup
  • 1 cup coconut flakes
  • 1/2 cup almond meal
  • 4 Tablespoons coconut oil (melted)
  • 1 ½ Tablespoons cinnamon
  • 4 Tablespoons coconut sugar
  • ¼ teaspoon salt

Instructions:

1. Preheat oven to 350 F and lightly coat your cooing dish with coconut oil.

2. Peel the skin off your apples and pears and then cut into small chunks.

3. Take the pits out of your cherries and cut them in half.

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4. Mix the apples, pears, cherries, lemon juice and coconut nectar in a bowl.

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5. Pour your mixture into the your cooking dish and cover with aluminum foil, and bake for 30 minutes.

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6. While fruit is baking, begin to make the crumble. Mix together the pecans, walnuts, coconut nectar, coconut flakes, almond meal, melted coconut oil, cinnamon, coconut sugar, and salt.

7. Remove fruit from the oven and mix before adding crumble to the top.

8. Pour crumble mixture on top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.

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Lentil and Kale Tacos with Pico de Gallo

Do you ever come home from work and just feel like giving up on the whole cooking process? Believe me I feel you on this...sometimes cooking and doing dishes are the LAST thing you want to do after a long day. However, this recipe is simple enough to make with only a few ingredients that you can easily whip up in 30 minutes. I PROMISE! 

The lentils provide a nice 'meaty' texture, the kale add a good amount of greens to the dish and the Pico de Gallo add TONS of flavor. The best part about making the pico yourself, is you can make a lot and let it marinate in the fridge, it tastes better each day...

Now, If you really want to master Mexican cooking, you can even make your own tortillas. I do this from time to time, and make a big batch to keep in the freezer. Here's a simple corn tortilla recipe you can use. The texture of freshly made tortillas is the best! Store bought ones will never do a traditional corn tortilla justice. 

I cooked these tacos with a group of people at a workshop I hosted this past weekend and not only did we have a lot of fun making them, they also received raving reviews. It's all about flavor! So I hope this recipe inspires you to make a new kind of taco, because who doesn't like a good taco?! Am I right?!  Also, I highly recommend snacking on some freshly made guacamole and chips while making these. Enjoy :) 

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Makes 8 tacos

Ingredients: 

  • 1 1/2 cups cooked green lentils
  • 1 1/2 cups dinasour kale, esteemed and thinly sliced 
  • 1 Tablespoon avocado oil 
  • 1 yellow onion , sliced
  • 4 cloves garlic , minced
  • 1/2 cup vegetable broth or water
  • 1 Tablespoon maple syrup
  • 1/2 lime, juiced
  • 4 teaspoons chili powder
  • 3 teaspoon cumin
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon salt

Pico de Gallo:

  • 2 ripe tomatos, deseeded
  • 1/2 medium red onion
  • 1/3 cup cilantro, roughly chopped
  • 1 inch piece of jalapeño (optional)
  • 2-3 limes, juiced

For the tacos:

  • 8 soft corn tortillas 
  • 1 avocado, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • lime wedges

Instructions:

Pico De Gallo:

  1. De-seed your tomatoes by scooping out all the liquid seedy bits and discarding. Then, dice your tomatoes. 
  2. Then dice your onion and jalepeno and roughly chop the cilantro. 
  3. Mix together all of the ingredients in a bowl and squeeze the juice of 2-3 limes into mixture. I like my pico with a lot of lime, so you can add more lime juice according to taste. 

Lentil and Kale Tacos:

  1. Heat the avocado oil in a large skillet over medium-high heat. When hot, add in the onions and garlic and sauté for about 5 minutes until the onions have softened and are beginning to brown.
  2. Add the cooked lentils, kale, broth, maple syrup, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the kale softens a bit, and about 1/2 of the liquid is absorbed. About 5 minutes.
  3. If your mixture is a little wet then allow to cook uncovered for a bit longer, and if it needs more liquid you can add more broth to your mixture. 

To assemble the tacos:

  1. Warm your soft tortilla shells underneath your oven's broiler for about 1-2 minutes on each side, until lightly crisp and brown. When warmed, add a scoop of the lentil and kale mixture, and top with your Pico de Gallo and an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. ENJOY!

Vegan Cinnamon Spiced Horchata

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I updated this traditional Mexican drink by making it dairy-free, but it's still full of flavor and nutrients! When you begin to try new recipes out, you'll realize that you can upgrade a lot of other recipes you used to make, by taking out inflammatory ingredients such as dairy, flour, and sugar. This recipe is the perfect example!

The soaked rice blended together with water and almond milk provide a silky smooth texture, and the dates add a natural sweetness. Cinnamon is one of my favorite spices to use especially during the holiday season, it just has that warming effect on your soul. This drink is a great alcohol free option to offer your guests during the holidays and if you want to add alcohol to half of your batch, feel free to add some rum to the mix.

I remember when I first started transitioning my diet, I would make classic dishes I loved and craved but would use healthier substitutes. For example, I would make pancakes and oatmeal using GF oats, almond milk, flaxseed eggs, and maple syrup instead of eggs, milk, and flour. The flavor was still there, but the inflammatory ingredients were gone! I began to have more energy, was able to work out harder, think more clearly, and was getting sick a lot less! The better and better I felt, the more motivated I became and I just kept searching for healthy restaurants and recipes, because when you have a variety of options available, you won't be missing anything. I promise you! You'll only be excited about trying all these new things!

So I hope you enjoy testing this recipe out and please let me know what you think in the comments below! 


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Makes 6 servings

Ingredients:

  • 3/4 cup basmati rice
  • 6 cups water, divided
  • 1 cup unsweetened plain 
  • 8-9 pitted medjool dates 
  • 1 1/2 tsp pure vanilla extract
  • 1 cinnamon stick 

Instructions

  1. Soak the rice in 2 cups of hot water for at least 2 hours. The rice should be soft and easily break in half. Drain and add to a blender.
  2. Add 4 cups water, almond milk, dates, vanilla, and the cinnamon stick, top with lid and cover with a towel to ensure it doesn't splash. Blend for about 5 minutes until the mixture is extremely smooth and there aren't any large pieces of dates or cinnamon. 
  3. Taste your horchata to see if it needs more dates for sweetness or if its too sweet you can add more almond milk. 
  4. In two batches, pour the mixture over a bowl or pitcher covered with ca cheesecloth or a nut milk bag. This will sift out all of the pulp and make your horchata nice and smooth. 
  5. Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. Set nut milk bag aside with pulp aside. 
  6. Next, whisk together the mixture and pour into a mason jar and keep in your fridge for up to 3 days. Serve your horchata over ice with a cinnamon stick for garnish and enjoy!

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Butternut Squash Soup

Butternut squash is one of my favorite foods to eat in the wintertime, and this is a quick and simple recipe to make at home. 

I find myself constantly disappointed when ordering this at restaurants. Either they add too much, cream or butter and the flavor of the butternut squash is lost. Thats the whole point right, to taste the main ingredient?

Thats what this recipe does, using a just a few fresh ingredients, and creating a flavorful and addicting soup. Feel free to add a little ginger to the dish if you're feeling a little sick, this antibacterial addition will add a hint of spice. 



Serves 3-4 people

Ingredients: 

  • 1 large butternut squash (peeled and cut into chunks)
  • 6 thin carrots 
  • 1 small yellow onion (diced)
  • 1/2 tsp. cumin
  • 1 Tbsp. grass-fed butter or olive oil
  • 32 oz container of vegetable broth 
  • 2 cups water (if needed) 

Instructions: 

1. Melt the butter on low heat in a saucepan. Add in the onion and cumin. Cook for about 5 minutes until onion is translucent. 

2. Add in butternut squash, carrots, and vegetable broth.

3. Bring to a boil and then simmer on low heat with lid on top for about 30 minutes until vegetables are fully cooked. 

4. Blend together soup with a hand blender. If the soup needs more liquid add more water to the mixture. Season with salt and pepper according to taste. 

 



Oatmeal Raisin Cookies

This recipe is naturally sweetened with maple syrup, and a simple breakfast or snack option to take on the go, kids will love taking these to school as a snack as well!

They are crunchy on the outside and soft and gooey on the inside, my favorite kind of cookie! I added orange zest and a tiny bit of fresh orange juice to bring out the sweetness of the raisins and flavor of the vanilla extract. I’ve been making these cookies for a few weeks now, and everyone I give them to (because I cant eat them all!) has absolutely loved them. So I hope you do too!

This summer has been an extremely awakening one for me. I’ve released a lot of stress, and unleashed a whole new life ahead. I’ve used meditation to relax and accept this moment in life for what it is, and this has allowed me to appreciate and focus on all the good instead of stressing about all the things “I don’t have.”

Living more mindfully and consciously aware has shed a lot of impatience and resistance. My clients have also reaped the benefits from using stress techniques that work for them, whether it’s breathing exercising, meditation, yoga, working out, walking outside, or journaling. Try one of these practices and see which one works best for you. I’m telling you, you won’t regret it.

Oh, and don’t forget to enjoy and cookie afterwards! ;)


Makes 14-16 Cookies

Oatmeal Raisin Walnut Cookies

(Adapted from Amy Chaplin’s Recipe)

 

Ingredients: 

  • 2 cups Rolled oats
  • 1 cup spelt flour
  • 1 cup almond meal
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup melted extra virgin coconut oil
  • ¼ cup extra virgin olive oil
  • ¾ cup maple syrup
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • Zest of 1 orange
  • 1 Tablespoon of fresh squeezed orange juice
  • ½ cup organic Thompson raisins
  • ¾ cup raw walnuts (roughly chopped)

 

Directions:

1.  Preheat oven to 350’F and grease cookie trays lightly with coconut oil.

2. Combine oats, spelt flour, almond meal, baking powder, and cinnamon in a bowl.

3. Combine coconut oil, olive oil, maple syrup, salt, vanilla extract, orange zest, and orange juice in a separate bowl and whisk until mixed together.

4. Pour the wet mixture into the dry ingredients and stir well. This mixture will be wet so set aside for about 10-15 minutes to allow batter to thicken.

5. Mix in the raisins and walnuts.

6. Using a damp ¼ cup-measuring cup, scoop batter and roll in your hands and flatten slightly when you place cookie dough on the cookie tray.

7. Bake the cookies for 15 minutes or until golden brown.


Sweet Potato and Black Bean Tacos with Guacamole & Pico De Gallo

So I'm sure you all know by now of my addiction to Mexican food and guacamole. So naturally I had to post a taco and guacamole recipe! 

It's very simple to make, just takes some chopping and cooking the sweet potato and then you can assemble the tacos. The hardest part about this recipe is not eating all the guacamole! I tend to snack on it while making the rest of the recipe. 

I've been following a Ketogenic diet for a while and the results are amazing. It's essentially low carb and high in healthy fats. The reduction in carbs puts your body into a metabolic state called ketosis. Your body becomes more efficient in burning fat for energy! It also turns fat into ketones in the liver, which supply energy for the brain. The diet consists of eating 75% healthy fats like avocado, coconut, grass-fed butter, coconut oil, or ghee.  20% from protein, and 5% from carbs. Remember it's all about QUALITY!

My biggest word of advice is always to avoid carbs and sugary foods including fruits in the morning for breakfast, to avoid sugar cravings throughout the day.  Eating plenty of healthy fats keeps you feeling satisfied longer and you crave less and snack less throughout the day. I eat mainly a veggie diet, but you can include eating meat in this diet as well (just make sure it's good quality meats). 

This recipe (and guacamole) is full of healthy fats and flavor, I hope you enjoy! 



Makes 8-10 Tacos

Ingredients:

Tacos

  • 2 medium sweet potatoes
  • 1 14 oz. can or package of organic black beans
  • 1 Tbsp. olive oil
  • 2 tsp. cumin 
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • Salt and pepper to taster
  • 8 Soft organic corn tortillas 

Guacamole

  • 4-5 ripe avocados
  • 1/2 small red onion (diced)
  • 1 medium tomato (diced)
  • 1/2  bunch cilantro (chopped)
  • 1/2 jalapeno (diced)
  • Juice from 3 limes
  • Salt and pepper taste

Pico De Gallo

  • 4 tomatoes 
  • 1/2 small red onion (diced)
  • 2 small cloves garlic
  • 1/2 bunch cilantro 
  • Juice from 2-3 limes
  • Salt and pepper to taste

Toppings

  • Vegan sour cream
  • Sriracha aioli


Directions:

1. Peel off the skins of the sweet potato and cut into 1 inch chunks. 

2. Bring water to a boil in a large saucepan and cook the sweet potato until soft, about 20-30 minutes. 

3. Bring your skillet to low-medium heat, and add the olive oil, black beans, spices, and salt and pepper. You may need to adjust the spices according to taste. Then add the cooked sweet potato and gently smash and mix into the bean mixture. 

4. Chop and mix together all the guacamole ingredients and do the same for the pico de gallo. 

5. Warm the corn tortillas in a pan for about 2 minutes on each side. Add the sweet potato mixture, guacamole, pico de gallo, and vegan sour cream and sriracha aioli which you can buy in your grocery store. Enjoy!