Monthly Archives: August 2016

Italian Cauliflower Rice

1 tablespoon of coconut oil
1 ½ bags of TJ’s cauliflower rice
3 garlic cloves
½ cup fresh basil, chopped
½ cup cooked lentils
½ cup diced tomatoes
2 Tablespoons of tomato paste
½ cup red bell pepper, diced
½ cup yellow onion, chopped
1 teaspoon of dill
Salt to taste

~Saute all ingredients except the cauliflower and lentils until tender with coconut oil.
~Add the cauliflower and saute until soft (approx 5-7 minutes)
~Add the cooked lentils and serve





Lemon Cheesecake Bites


  • 1 cup raw cashews, pre-soaked and strained
  • 8 tbsp. lemon juice
  • 6 tbsp. honey
  • 4 tbsp. coconut oil
  • 2 tsp. pure vanilla extract
  • 1 tsp. lemon extract
  • 1 tsp. turmeric
  • 1/4 tsp. salt


  • Raspberries


  1. Make sure all ingredients are at room temperature. Blend all cheesecake ingredients until completely smooth in a blender. Divide the mixture between 12-14 mini muffin molds
  2. Press a raspberry into the top of each cake. Freeze for 5 hours or overnight.
  3. Pop them out of the mold and enjoy. Keep leftovers frozen.

Yields: 12-14


Raspberry Oatmeal Cookies (Gluten Free)


  • 1 ½ cups of gluten free oats
  • 2 bananas
  • 1 cup of fresh raspberries
  • 1 splash of unsweetened hemp or almond milk



  1. Preheat your oven to 360°F
  2. Put half the oats and the banana in a blender and blend.   Add a splash of hemp or almond milk
  3. Add the rest of the oats and combine without pulverizing the oats so they stay fairly in tacked
  4. Add the raspberries and stir by hand
  5. Line the baking tray with parchment paper or a baking mat and use a spoon to place the dough on it
  6. Bake for about 20 minutes or until you can lift the cookies with a spatula without breaking

Yields 18-20 cookies