Broccoli Souffle

Eat your broccoli. Eat your broccoli. EAT YOUR BROCCOLI.

For some it's a act of congress. Help ease the pain with this easy and flavorful broccoli dish.

1 bunch (3 small heads) of broccoli ...
1 cup plain organic Greek yogurt
1 cup freshly shredded sharp cheddar cheese
1 free range egg
1 small sweet onion
1 fresh garlic clove
1 tbsp olive oil
2 tbsp organic butter
Himalayan salt to taste

1. In food processor pulse raw broccoli till desired consistency. I like finely ground.
2. In sauté pan. Heat oil and add chopped onion and minced garlic. Cook till tender.
3. Mix broccoli with cooked onions and all other ingredients but butter.
4. Grease a baking pan and pour broccoli mixture in. Top with melted butter.
5. Bake at 350 for 30 minutes.

Enchilada Soup

Save that leftover homemade enchilada sauce after you have Mexican night.

Enchilada Soup

3 free range chicken breasts...
1 onion chopped
3 fresh garlic cloves minced
1 can tomatoes with peppers
1 1/4-1/2 cups of homemade enchilada sauce
3 1/2 cups homemade chicken stock
2 cans of green chiles
1 bag (10 oz)of fresh frozen corn
2 can of organic beans (I used black and pinto) drained and rinsed
1/2 tsp cumin
Juice of 1 lime
1/2 cup plain organic Greek yogurt

Throw all in a crock pot and mix. Cool on high 4-5 hours or medium all day. Before serving shred chicken with a fork. Top soup with avocado, freshly grated cheese and fresh cilantro. 

Shrimp and Grits

While I have lived in Alabama longer than any other place, I am not sure I am considered truly "Southern", even though all of my extended family laughs hysterically at my accent and mannerisms. Not long ago someone asked if I was from Southern California. Funny how some things never leave your dialect. My husband says he married me for a good branch in his family tree. Literally. No relation and nothing like his family.

This weekend I had family in from out of town. Originally Southern California and now retired to Colorado. It was only fitting I made them a true Alabama dish.

Shrimp and Grits

1 lb peeled Alabama shrimp (deveined if preferred)
5 pieces of all natural bacon
1 tbsp olive oil
1/4 cup chopped green onions
1/2 cup chopped fresh tomatoes
3 fresh garlic cloves
Juice of 1/2 a lemon
Green onion tops for garnish

1. Cook bacon in skillet on stove. Remove from pan when done.
2. Add olive oil, garlic and green onions to bacon drippings. After about 2 minutes add tomatoes.
3. Lastly shrimp and bacon and cook till shrimp are done. Squeeze lemon juice over all.

Grits

2 cups of homemade chicken stock or broth
2 cups organic half and half
2 tbsp organic butter
1 1/3 cup stone ground grits
1 cup fresh shredded sharp cheddar cheese

Bring stock, butter and cream to a boil. Add grits stirring constantly. Slowly add cheese. Serve immediately.

Top grits with shrimp mixture and garnish with green onion tops. Literally takes about 25-30 minutes for a amazing Southern dish. Add a little hot sauce if preferred

Ham and Swiss Rolls

This is my basic recipe for pizza dough and cinnamon rolls. It's awesome to freeze for a quick pizza meal! With just 4 ingriedients it's really impossible to mess up! 

For the ham and Swiss rolls I used only 1/2 the dough. 

Dough

4 cups of flour of choice (I recommend whole wheat or white wheat)

2 cups hot water

1 tbsp yeast

2 tbsp local honey

Himalayan salt to taste

1. Mix yeast with hot water and allow to sit for a few minutes till frothy looking. 

2. Use a paddle attachment with mixer. 

3. Add honey to hot water and slowly add to water mix to flour and salt. 

4. Add more flour when mixing to make sure dough forms a ball or is not sticking to sides. 

5. Cover and allow to sit about a hour. Push down and allow to rise again or split dough and roll out to a 9x13 size for ham roll ups. Freeze other half of dough or refridgerate for a few days for later use. 

1 lb fresh nitrate free deli ham thinly sliced 

12 slices of Swiss cheese 

6 tbsp organic unsalted butter

2 tbsp local honey

1 tbsp liquid aminos

1 tbsp spicy mustard or regular mustard

1 tbsp poppy seeds

1. With dough rolled out, place a layer of Swiss cheese then all the ham in a top layer. 

2. Gently roll up and push end of dough tightly to seal. 

3. With a serrated knife cut into 1 inch pin wheels. Place in a greased 9x13 baking dish. (Makes about 12 rolls) 

4. Melt butter with mustard, aminos and poppy seeds. Drizzle on top of rolls. 

5. Bake at 350 for about 40 minutes. Or till top is slightly browned. 

(Can be stored in fridge or frozen till ready to cook.)

Enjoy!

Marinated Carrots (Copper Pennies)

Take your favorite recipe and make it a healthier version with a few alterations!

This has always been one of my favorites. The tomato soup has many unnecessary ingredients. And a cup of white sugar is a little much.

Here's my version:...

Marinated Carrots

2 lbs of slices carrots
1 green pepper sliced
1 onion cut in thin rings
1 14 1/2 oz box or can of organic diced tomatoes
1/2 cup local honey
1/2 cup olive oil
3/4 cup Braggs apple cider
1 tbsp Braggs liquid aminos
Himalayan salt and pepper to taste

In blender or with immersion blender. Purée the can of diced tomatoes.

In large bowl mix puréed tomatoes with all other ingredients. Chill before serving.

Sweet Potato Souffle

Clean up that thanksgiving menu!! No one will know when they are eating and only tell them after they gobble it up!

Sweet Potato Casserole

6 sweet potatoes peeled and in chunks...
1/2 cup of milk of choice (I recommend coconut or almond/cashew)
2 free range eggs
1/2 cup plus 2 tbsp organic virgin coconut oil
1 tsp pure vanilla extract
1/2 cup local honey
1 cup chopped pecans
1/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon

1. Boil potatoes in water on stove till easily pierced with fork. Drain water.
2. Mash potatoes with milk, 2 tbsp coconut oil, eggs, vanilla, honey and cinnamon till creamy.
3. Spread in a greased baking dish.
4. Mix pecans, flour, 1/2 cup coconut oil (can substitute butter), coconut sugar. Top potatoes.
5. Bake at 350 for 25-30 minutes.

So good! I could eat for dessert!

Orzo with Turmeric and Asparagus

1 cup whole wheat orzo

1 1/4 cup bone broth or chicken broth

3 cloves of fresh minced garlic

1/2 tsp turmeric 

Juice of 1 lemon

2 cups fresh asparagus cut in 2 inch pieces

2 tbsp olive oil 

Himalayan salt to taste 

1. Heat 1 tbsp of oil in pan and add orzo. Browning slightly. Add broth and turmeric and bring to a simmer. Cover and cook for approx 5 minutes. 

2. In sauté pan, heat remaining 1 tbsp oil and add garlic. Throw in asparagus and cook till tender. About 3 minutes. 

3. Toss orzo into pan with asparagus and top with fresh lemon juice. Serve immediately. 

Enjoy!

Chewy Gluten Free Oatmeal Dark Chocolate Chip Cookies

Some days just call for treats! And these made everyone VERY happy! Oat floor is very simple to make and when using gluten free it will obviously makes a great gluten free sweet!

3 cups gluten free oats

1 free range egg

1/2 cup coconut sugar

2 tbsp local honey 

1 tsp pure vanilla extract

1 stick organic unsalted butter

1/2 tsp baking soda

1 cup dark chocolate chips

1/2 tsp Himalayan salt

1. In food processor or vitamix, pulse 2 cups of oats till a consistency of flour is formed. 

2. In stand mixer, whip softened butter with sugar, honey and vanila. Beat till fluffy. 

3. Add baking soda, salt and slowly add oat flour. 

4. Add remainder of oats and chocolate and fold in with spatula. 

5. Dallop a spoon full of dough onto a  un

greased cookie sheet and bake at 325 till slightly brown on bottom. About 12 minutes. 

Makes about 30 cookies. 

Enjoy!

"Creamy" Sausage Kale Soup

Need a detox? This soup will leave you fulfilled!

1 lb of sausage (either ground or sliced)

1 chopped onion

3 fresh minced garlic cloves 

1 tbsp olive oil 

1 box (or can) of rinsed and drained white beans

2 cups chopped sweet potatoes 

4 cups bone broth or chicken broth

1 1/2 cups unsweetened coconut milk

2 cups packed finely chopped kale

Himalayan salt to taste 

For a little added heat top with sriracha 

1. Heat oil and brown sausage with onion and garlic. 

2. Drain fat. 

3. Add all other ingredients to soup pan and stir in sausage mixture. 

4. Bring to a boil and cover and simmer for at least 30 minutes. 

5. Top with sriracha for added spice!

Enjoy!

Pecan Pumpkin Granola

Store bought granola is full of sugar!!! I mean, have you checked out how much is in a serving? And let's be real, not many eat just a suggested serving of granola. Homemade is super easy and much lower in sugar! Get creative and add your favorite healthy ingredients!

3 cups gluten free oats

1 cup pumpkin seeds

1 cup chopped pecans

1/4 cup pure pumpkin purée

3 tsp cinnamon

1 tsp pure vanilla extract

1 tsp nutmeg

1 tsp ginger

1/4 cup local honey

1/2 cup coconut oil 

Himalayan salt to taste 

1. Mix honey woth melted coconut oil. Add vanilla, cinnamon, nutmeg and ginger.

2. Mix oats with seeds and pecans. Toss with oil mix. 

3. Place oats mixture in a thin layer on a baking sheet. (I like to use a silicone liner) Bake at 325 for about 35 minutes or till slightly browned. Toss throughout cooking to make sure it cooks evenly. Allow to cool completely before storing in an air tight container. 

Enjoy!

Roasted Maple Acorn Squash

1 acorn squash

3 tbsp coconut oil (or butter)

1 tsp pure vanilla extract

1 tsp cinnamon

2 tsp pure maple syrup

Himalayan salt to taste 

1. Mix melted coconut oil or butter or mix of both, with vanilla, cinnamon, maple syrup, and salt. 

2. Cut squash in half and cut in 1 inch slices. 

3. Place on a greased cookie sheet or use a silicone mat, and brush with coconut oil mix. 

4. Roast at 400 for approx 25 minutes. Flip squash to the other side and brush with coconut oil mix and cook additional 10 minutes. 

Enjoy!

Creamy Cauliflower Soup

This cauliflower soup is creamy and filling. Serve with a fresh salad and call it delish! Takes about 30 minutes start to finish!



 1 head of Cauliflower chopped...
1/2 cup chopped celery
1 sweet onion chopped
2 fresh garlic cloves
1 tbsp olive oil
1 tbsp butter
2 tbsp whole wheat flour
3 1/2 cups of fresh chicken stock
2 bay leaves
1 tbsp fresh thyme chopped
1/2 cup organic half and half (or milk)
1/2 cup fresh shredded sharp cheddar cheese
Bacon and parsley for garnish

1. Warm butter and oil. Add cauliflower, celery, onion and garlic and cook till slightly browned.
2. Add flour and mix with vegetables.
3. Slowly stir in stock, thyme and bay leaves. Bring to a slow boil.
4. Add half and half.
5. Cover and cook for about 15-20 minutes on medium.
6. Optional-with a immersion blender, purée soup in pot.
7. Before serving, whisk in cheese.
8. Top with fresh cooked bacon and chopped fresh parsley.

Peanut Butter and Dark Chocolate Rice Krispie Treats

Did you ever eat these as a child? We did. And they are as good as I remember. (And I don't even care for peanut butter and chocolate concoctions.)

I cleaned up my own version. My children were in heaven and I made myself sick. I will be passing on ALL Halloween candy in leu of these. You should too!!


1/2 cup ALL NATURAL (NO sugar added) peanut butter
3 tbsp organic butter
1/4 cup local honey
3 cups rice cereal
3/4 cup dark chocolate chips
1/2 tbsp organic coconut oil
1 tsp pure vanilla extract

Melt butter, honey and peanut butter. Stir in cereal. Pour in a 8 x 8 greased baking dish (I greased with butter)
With parchment paper, press down on cereal to flatten. Chill.

Melt chocolate with vanilla and oil. Pour onto chilled cereal. Place in fridge to chill longer to cool chocolate before cutting into squares.

The BEST Chili

There's not doubt that chili is a easy thing to make and also a easy thing to mess up! Seasoning packs make it a no brainer but as most pre packaged things, they are filled with unhealthy fillers, sodium and sugar! Speaking of sugar, no need to add that when tomatoes are full of natural sugar! This is pretty basic. But pretty delicious!

1 lb grass feed ground beef

1 onion chopped

3 cloves of fresh garlic

1 small jalapeño chopped (optional but recommended)

2 boxes or cans of organic beans (I suggest kidney and pinto) rinsed and drained

1 large jar or 2 small cans of organic diced tomatoes 

33 oz box of tomato juice

1 tsp oregano

1 1/2 tbsp chili powder

1 tsp cumin

1/2 tsp black pepper

Himalayan salt to taste

1. Brown beef with onions and garlic. Drain fat. 

2. Dump everything else into a large pot and bring to a simmer. Allow to simmer on low for at least 1 hour to get the best flavor! Top with plain Greek yogurt (in place of sour cream), freshly shredded cheese and a little jalapeño for added spice!

Enjoy!

Roasted Vegetable Quinoa Salad

1 cup rinsed and drained quinoa

2 cups water 

3 fresh garlic cloves minced

1 1/2 tbsp olive oil

1 purple onion cut in pieces

3 cups of fresh chopped vegetables of choice (I like to use sweet peppers, asparagus, zucchini, yellow squash, mushrooms)

1 cup halved cherry tomatoes

2 tbsp fresh basil (optional)

1/4 cup feta cheese or goat cheese (optional)

Himalayan salt to taste

1. In a small pan bring water and quinoa to a boil and set aside with lid on top for about 15-20 minutes. Fluff with a fork and allow to cool slightly. 

2. Mix vegetables with onion and garlic. Toss is olive oil and salt and bake at 425 for appox 30-40 minutes. Add cherry tomatoes and cook additional 10 minutes. 

3. Mix together vegetables and liquid from the pan that they roasted in with quinoa. 

4. I prefer mine to cool and serve cold. Top with feta and fresh basil before serving! Add grilled chicken to make it extra filling!

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Philly Cheesesteak Stuffed Peppers

Forgo the bread and get to the GOOD stuff!

3 green peppers halved

2 cups thinly sliced beef

1 large sweet onion thinly sliced

1 pkg mushrooms sliced

1 cup sliced sweet peppers

2 tbsp organic butter

2 tbsp olive oil

2 fresh garlic cloves minced

2 tbsp coconut aminos or Braggs aminos

1/2 cup freshly shreddedProvolone cheese

1. Melt butter and olive oil. Add garlic and beef and brown. 

2. Add onions, mushrooms and sweet peppers. Cook till tender. 

3. Top with aminos and mix well. 

4. Stuff halved peppers with meat mixture. 

5. Grease dish with coconut oil and bake peppers for 30-40 minutes loosely covered. Top with cheese last 5 minutes. 

Enjoy!

Thai Coconut Shrimp Zoodle Bowl

Healthy fast food!! Very little prep and full of flavor and spice!!

1 lb peeled gulf shrimp

2 cloves of fresh garlic 

1 cup sliced mushrooms

2 tbsp sesame oil

1 tsp fresh grated ginger 

1 tsp curry powder

1/2-1 tsp homemade sriracha sauce (depending on spice)

1 cup unsweetened coconut milk

1 tsp coconut sugar

Himalayan salt to taste

Fresh cilantro and lime for garnish

1. Heat oil in pan on stove. Add garlic, mushrooms and shrimp. 

2. Toss in sriracha and curry powder. 

3. When shrimp is cooked, slowly add milk and sugar. 

4. Bring to a simmer for a few minutes. Season with salt. 

5. Pour on top of zucchini noodles and garnish with fresh lime juice and cilantro! 

Enjoy!

Pepper Relish

Use all those peppers and make a delish relish to can for later! Very delicious in tuna salad or great for a easy appetizer poured over cream cheese!

5 cups of chopped peppers (about 20 peppers of all kinds. Banana, sweet, green, and a few jalapeño)

1 sweet onion chopped

3 cloves of fresh garlic

1/2 cup organic raw sugar

1/2 cup Braggs apple cider vinegar

2 tsp Himalayan salt

I placed all the peppers, onion and garlic in a food processor to chop up because who has time to chop all that! Place all ingriedients in a large pan and mix. Bring to a slow boil. Cover and simmer till most of the liquid has dissolved, stirring occasionally. Store in fridge or place in jars and hot water bath to seal. 

Peach Cobbler

A classic peach cobbler really can't be beat in summer. I have always stuck to my tried and true recipe but really wanted to find a alternative that wasn't packed full of sugar and butter. After trial and error I may never go back! This recipe is divine!

5 cups of fresh peeled and sliced peaches

1 tsp pure almond extract

2 tbsp stevia

Juice of 1 lemon

Mix together and allow to sit for a few minutes and get extra juicy. 

1 1/2 cups almond meal

1/2 cup organic raw sugar

1 tsp pure vanilla extract

1/2 cup coconut oil 

1/2 tsp Himalayan salt

Mix together. Grease a 8 x 8 pan with coconut oil and place peach mixture in pan. Spread crust mixture on top of peaches. Bake at 350 for approx 45 minutes or till slightly browned and very juicy. 

Enjoy!!

Creamy Feta Banana Pepper Dip

Abundance of banana peppers in your garden? This is your recipe. Great as a dip, stuffed in a garden fresh tomato or topped on a grilled chicken breast. 

4-5 fresh banana peppers (mine are fairly big)

1 block of organic cream cheese

1/2 cup plain organic Greek yogurt

1/4 cup feta cheese

2 fresh garlic cloves

1/2 tbsp apple cider vinegar

Himalayan salt to taste

Halve peppers and remove seeds. Throw everything in a food processor and pulse till smooth! 

Enjoy!

Garden Vegetable Herb Bake

I get so spoiled during the summer by the availability of yummy vegetables and easy meals right out the back door!

4 tomatoes thinly sliced 

2 zucchini thinly sliced

2-3 yellow squash thinly sliced

1 sweet onion thinly sliced

1 tbsp olive oil

2 tbsp fresh oregano

2 tbsp fresh basil

3 fresh garlic cloves minced finely 

1/4 cup freshly shredded mozzarella cheese

Himalayn salt to taste

Layer 1/2 tomatoes, zucchini, squash and onions. Top with 1/2 the oregano, 1/2 the minced garlic and 1/2 the olive oil. Season with salt. Later the remaining vegetables and top with garlic, oregano and oil. Cover and bake at 375 for about 45 minutes. Top with cheese and bake additional 5 minutes. Serve with fresh basil

. 

Homemade Sriracha

I got this recipe from a dear friend and have adjusted to my preferences. It makes a good bit and you can save for later use by canning, but if your like me, I put sriracha on anything and just store in a large container in the fridge. 

1 1/4 cups peeled garlic cloves

1 lb of red jalapeños. Sliced and most seeds removed. Leave more for more spice. 

2 1/4 cup rice wine vinegar 

1/4 cup local honey

2 tbsp Himalayan salt

2 tbsp fish sauce

Place all but fish sauce in a large pan and bring to a simmer till mostly cooked together. About a hour. Add fish sauce and use an immersion mixer to get a finer consistency. Store in fridge. 

Whipped Coconut Cream

YES! This is every bit as yummy as whipping cream but absolutely not the same to your bottom. 

1 can organic coconut milk

3-4 tbsp stevia in the raw or sugar. Use your preference. Stevia just keeps it very low calorie. 

1 1/2 tsp pure vanilla extract

Allow the can of coconut milk to refrigerate for 24 hours. When you open, the top with be hard and separated from the water at bottom. With a spatula, take hardened layer out and place in your bowl. Leave the water for later use in a yummy smoothie. Add stevia and vanilla and whip just like you would heavy whipping cream on a high speed. ENJOY!

Strawberry Muffins

When strawberries are in season, it makes it hard to EVER purchase grocery store berries again. They are like candy. No added sugar of course. 

1/4 cup softened organic butter or coconut oil

1 free range egg

1 tsp pure vanilla extract

1/2 tsp Himalayan salt

1 1/2 tsp baking powder

2/3 cup coconut sugar

1 cup of milk of choice

1/4 cup flax meal

1 1/2 cup whole wheat flour

1 cup chopped fresh strawberries

1/-2 tbsp pure cane sugar (optional)

1. Whip butter/coconut oil wilth vanilla, egg and sugar. 

2. Add baking powder and salt. 

3. Slowly adds milk. 

4. Mix flax and flour then add to milk mixture. 

5. Fold in strawberries and fill greased muffins tins 3/4 full of batter. (Optional:  add can sugar to tops 1/2 way through baking)

6. Bake at 350 for 15-20 minutes or till done. 

Spicy Buffalo Chicken Salad

I adore anything spicy. If it has sriracha sauce, I am in. 

3 organic chicken breasts cooked

3 stalks of celery

1/4 cup purple onion

1-2 tbsp sriracha sauce

2 fresh garlic cloves

1 cup plain organic Greek yogurt

Himalayan salt to taste

Throw all ingriedients in food processor and pulse till you get your desired consistency. I prefer this method because it gets te chicken shredded very finely. If you prefer chunky, hand chop everything.  

Top with fresh blue cheese if desired.  

Chia Seed Pudding

Dessert or breakfast. Snacks or just because. It's delicious. And packed full of protein, fiber and omega 3. 

1 cup unsweetened (homemade if possible) almond or coconut milk

1/4 cup chia seeds

2 tbsp organic plain Greek yogurt

1-2 tbsp local honey 

1 tsp almond extract

2 tbsp unsweetened shredded coconut

Mix together and chill slightly before serving. The chia seeds with expand to form a pudding like texture. Serve with fresh berries, nuts, cacao nibs, coconut, etc. 

I usually double recipe.

 

Peanut Butter Dark Chocolate Whole Wheat with Flax Cookies

These went down tonight. They were as easy to make as they were to consume. 

1/2 cup softened organic butter

1 free range egg

1/2 cup all natural peanut butter 

1/4 cup coconut sugar or cane sugar

1/4 cup local honey

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup stone ground wheat flour

3 tbsp flax meal

1/2-1 cup dark chocolate chips

1. Whip butter, egg, sugar, honey and vanilla. Slowly add flour, baking soda, baking powder and flax. 

2. Fold in chocolate chips. 

3. Place a tbsp on ungreased cookie sheet and bake at 350 about 10-15 minutes. 

Makes about 3 dozen. 

Peanut Butter Dark Chocolate Whole Wheat with Flax Cookies

These went down tonight. They were as easy to make as they were to consume. 

1/2 cup softened organic butter

1 free range egg

1/2 cup all natural peanut butter 

1/4 cup coconut sugar or cane sugar

1/4 cup local honey

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup stone ground wheat flour

3 tbsp flax meal

1/2-1 cup dark chocolate chips

1. Whip butter, egg, sugar, honey and vanilla. Slowly add flour, baking soda, baking powder and flax. 

2. Fold in chocolate chips. 

3. Place a tbsp on ungreased cookie sheet and bake at 350 about 10-15 minutes. 

Makes about 3 dozen. 

Homemade Dark Chocolate Bark

Ohhhhh dark chocolate......how I love thee.....

1 cup dark chocolate

1 tbsp coconut oil

Toppings of choice: almonds, walnuts, pistachios, dried fruit, shredded coconut, sunflower seeds, hemp seeds, pumpkin seeds, sea salt etc. 

Melt chocolate in double boiler with coconut oil on stove. Allow to cool slightly. Pour on a cookie sheet lined with parchment paper. Top with any and all things! Place in fridge to cool and harden. Break apart and eat slowly. You might want to eat the whole tray!

Turkey Stroganoff

And old classic meal. At least to me. But omitting all the bad stuff! Makes for a flavorful meal and super healthy especially with the zoodles in place of egg noodles!

1 lb organic ground turkey

1 onion diced

8 oz of sliced mushrooms

1 tbsp olive oil

2 fresh garlic cloves minced

2 tbsp wheat flour

2 tbsp red wine (optional)

3/4 cup bone stock or stock of choice

1 cup organic plain Greek yogurt

1/2 tsp thyme

Himalayan salt and pepper to taste 

Fresh parsley for garnish

1. Heat oil and sauté onion, mushrooms and garlic. 

2. Add turkey and cook till brown. 

3. Sprinkle top with flour and slowly add stock and wine. Stirring till mixed. Allow to come to a simmer. 

4. Add thyme, garlic, pepper and yogurt. Bring to a simmer. 

5. Serve with egg noddles or zoodles. Top with fresh parsley. 

Chocolate Almond Crust Peanut Butter Cheesecake

Not only is this a easy and delicious treat, but it's relatively guilt free!

Crust 

1 1/2 cups almond meal

2 tbsp unsweetened cocoa powder

3 tbsp coconut oil or butter softened

4 tbsp local honey

Mix together and spread (with hands) into a greased pie dish. Bake at 350 for about 10 minutes till slightly crisp. 

Cheesecake

1 block of organic 1/3 fat cream cheese

1 cup organic Greek yogurt

1/2 cup all natural peanut butter

1/3 cup stevia in the raw

1 tsp pure vanilla

Whip all together with mixer and spread on top of crust. Refrigerate before serving. 

(Melt 1/4 cup dark chocolate with 1 tsp coconut oil and drizzle top before serving!)

Whole Wheat Cinnamon Rolls

I find that a lot of the time (prob most of the time) we complicate recipes with lots of unnecessary things. 

I had a epiphany when planning my recipe to make cinnamon rolls for my husbands birthday. Pizza dough. The perfect dough. 4 ingriedients, fluffy, easy and would be great rolled. 

Let me just say. It didn't disappoint. 

To. Die. For. 

Dough 

4 1/2 cups whole wheat flour

1 tbsp yeast

2 cups hot water

4 tbsp local honey

1 tsp Himalayan salt

Filling

1 1/2 tbsp cinnamon

1 stick organic butter softened

1 cup organic sugar

2 tbsp whole wheat flour

Frosting

1 cup powdered sugar

1 tbsp organic butter 

2 tbsp organic milk

1 tsp pure vanilla extract 

1. Mix yeast with hot water. Then with paddle on mixer, slowly add honey, flour and salt. Mix till a ball is formed. Adding more flour if needed. Cover and allow to rise for about 30-45 minutes. 

2. While dough is rising, make cinnamon mixture. 

3. Roll dough onto a floured surface. I like to use a clean dish cloth, to me makes for easier clean up. Roll into a large baking sheet size. 

4. Spread cinnamon mixture onto rolled dough all the way to edges. Roll into a pin wheel and push edges down. 

5. With a serated knife, slice into about 1 inch thick rolls. (Makes about 12 rolls)

6. Grease a 9 x 13 pan with coconut oil and arrange rolls. I recommend making the night before and placing in fridge to rise overnight. 

7. Bake at 350 for about 30-45 minutes. 

8. Mix icing while baking and top rolls a few minutes after removed from oven. 

Enjoy!

Mexican Spaghetti Squash

Use whatever veggies you have to stuff theses boats! Top with plain Greek yogurt, fresh salsa, avocado, cilantro, and maybe a little cheese. 

1 spaghetti squash cut in half and cleaned out

4 cups of chopped vegetables to roast (I recommend pinto and or black beans, sweet peppers, tomatoes, zucchini, yellow squash, purple onion, butternut squash) 

1 tbsp homemade taco seasoning

2 tsp coconut oil

Himalayan salt to taste

1. In a shallow dish, place squash upside down in about 1 inch of water. Roast in over at 450 for about 30 minutes or till soft to the touch. 

2. In a separate dish combine vegetables with coconut oil and taco seasoning. Season with a little Himalayan salt and roast while the squash is cooking at 450. 

3. When both are cooked, stuff squash and top with desired toppings!

Enjoy!

Homemade Coconut Peanut Butter Reese's Cups

The possibilities are endless on what you can stuff into your own candy cups. Fruit, nuts, nut butters, coconut etc. Today I chose this!

1 cup dark chocolate chips

1 tbsp unrefined coconut oil

2 tbsp unsweetened shredded coconut

2 tbsp all natural peanut butter

1 tbsp unrefined coconut oil

5-6 Silicone cupcake liners 

1. In sauce pan melt chocolate chips with 1 tbsp coconut oil. Pour a layer of chocolate in silicone liners. Allow to cool completely.  

2. Mix together coconut, peanut butter and 1 tbsp coconut oil. I used a immersion blender to grind it all up or you can just stir together. Dallop a little on top of each chocolate layer. Allow to sit a minute. 

3. Top each liner with remaining melted chocolate. Put in fridge and allow to harden before serving. 

Enjoy!