Roasted chicken
Onion
Matchsticked carrots and broccoli
Garlic
Opt ginger
Soy sauce
Honey
Fish sauce
Coconut aminos
Apple cider vinegar
Lime juice
Chili
Oil
Parsley
Roasted chicken
Onion
Matchsticked carrots and broccoli
Garlic
Opt ginger
Soy sauce
Honey
Fish sauce
Coconut aminos
Apple cider vinegar
Lime juice
Chili
Oil
Parsley
1 cup brown rice flour
1/8 tsp baking soda
Pinch of sea salt
1 cup very cold sparkling water
1 TB butter, extra virgin olive oil or avocado oil
Preheat oven to 400 degrees. Place a cast iron skillet in the hot oven for 10 minutes.
Whisk together the flour, baking soda and salt. Whisk in the sparkling water in two additions, combining well after each.
Remove the skillet from the oven and add 1 TB butter or olive oil, swirl around and add the batter.
Place in the oven for ____
4 servings pasta
4 yolks
2 TB coconut yogurt
Oil
4 servings Dried cured meat
Mushrooms
These were so yummy and fun!!
I’m a huge fan of Oat Haus Granola Butter, their products are so delicious. They are basically spreadable granolas in a bunch of different flavors. This time I used their brownie batter and red velvet flavors. But you can use absolutely any flavor!
Preheat waffle iron.
Whisk together the flour, sugar, baking powder, baking soda and sea salt.
In a separate bowl whisk together the milk, egg, granola butter and vanilla. Add the wet ingredients to the dry ingredients and fold just to combine. Fold in the melted and cooled butter just until combined.
Cook the waffles and serve with granola butter, bananas, maple syrup and Coconut Cult vanilla yogurt!!
This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.
You could also add bell peppers and roasted potatoes to make this dish more filling!
Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.
Combine tuna, cucumber and cilantro or parsley in a bowl.
Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.
I love a quick green smoothie meal! But if you want this as a snack, you can easily omit the collagen and —most or all of—the nuts and seeds!
This is a favorite combo in our house.
Serves 2:
Add all ingredients to a blender and blend on high until well combined. You may have to add more water, depending on your blender.
Enjoy!
Serves 4:
I made this for my in-laws and my father-in-law loved it!
*this recipe can easily be doubled for a larger batch
Preheat oven to 325 degrees.
Add oats and salt to a sheet pan or skillet and toast for 10 minutes.
While the oats are toasting, melt the butter over very low heat. Once melted, add the maple syrup, pumpkin purée, cinnamon and vanilla and stir to combine well. Remove from the heat.
After the 10 minutes, remove the oats and salt from the oven, add the walnuts or pecans and pour the maple syrup/butter mixture over the oats. Stir to combine very well. You want all the oats and nuts covered in the syrup mixture. Put the pan or skillet back in the oven for 25 minutes, stirring after 10 minutes.
Remove the granola from the oven and stir around in the pan/skillet, so it doesn’t stick. Stir every 10 minutes until the granola comes to room temperature.
Enjoy!
This is a great way to make sure your rosemary doesn’t go bad!
Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!
Blend coffee, milk, cacao, maple syrup, salt and vanilla together in a blender for a few seconds. Add ice and blend on high just until you get a thick slushy consistency.
Pour and enjoy! ☕️ 🧊 🍫 🍁