Category Archives: recipes

Broccoli Rice with Leeks

~2 packages of Trader Joe’s broccoli rice (or 2 large heads of organic broccoli riced)
~2 garlic cloves, minced
~2 leaks, chopped into disks1/4” thick
~2 long celery stalks, sliced horizontally
~1/2 cup white onion, chopped
~1tablespoon ghee
~Celtic sea salt and pepper to taste
In a large pan, heat ghee and add garlic, onions, celery and leeks. Saute for 3-5 minutes then add broccoli rice. Stir until soft and combined. Add Celtic sea salt and pepper to taste and serve.





Gluten Free Coconut Cookies

~ 2 ripe bananas
~ 1 ½ cups unsweetened coconut shreds
~ 1 tsp cinnamon


  1. Preheat oven to 350°F and grease cookie sheet with coconut oil.
  2. Mash the bananas in a mixing bowl
  3. Add the unsweetened coconut shred and cinnamon and mix it all together
  4. Scoop out dough onto cookie sheet and form into cookies
  5. Bake for 25 minutes or until golden brown
  6. Enjoy!


Chocolate Cashew Pudding

~2 cups raw cashews, soaked in water for 2 hours, then drain
~4 tablespoons chia seeds, soaked in water for 2 hours (the seeds will absorb the water)
~1 cup of unsweetened almond or hemp milk
~4 tablespoons of cacao powder
~2 tablespoons of raw honey
~1-2 tablespoons of unsweetened coconut shreds for garnish
~1-2 tablespoons of roasted and unsalted pistachios, chopped, for garnish


Blend cashews and milk in a blender until creamy. Transfer to a bowl and add chia seeds, cacao, and honey. Mix well and place into ramekins or small pudding bowls and refrigerate for 2 or more hours. Add coconut shreds and pistachios and serve.


Garlic Rosemary White Bean Dip

~3 cups cooked white beans (cannelini, navy or great northern)
~1/4 cup extra virgin olive oil
~1 large lemon, juiced (about 1/4 cup)
~1 to 2 cloves garlic, peeled and coarsely chopped
~1 tablespoon chopped fresh rosemary
~1 teaspoon Celtic sea salt

Place all ingredients into a food processor or blender and process until very smooth and creamy. Garnish with rosemary and enjoy!



Gluten Free Zucchini Bread

~1 ½ cups of blanched almond flour
~2 teaspoons of cinnamon
~1 teaspoon of baking soda
~1/2 teaspoon of nutmeg
~1/2 teaspoon of sea salt
~3 pastured eggs
~1/4 cup of raw and local honey
~1 ripe banana
~1 cup packed zucchini, shredded with skin on

~Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl.
~In an electric mixer, place all wet ingredients in the mixer bowl then beat on medium for 1-2 minutes until frothy and combined. Add the zucchini and beat again just enough so that it’s mixed.
~Slowly add the dry ingredients with the mixer running until all the has been fully mixed together.
~Place the batter into a greased bread pan. Bake for 35-45 minutes until the middle is set and a toothpick comes out clean.

Optional: Can add ¼ cup of Enjoy Life mini chocolate chips, nuts or your choice. If making into muffins, cook for 20-25 minutes.



Chocolate Coconut Bars

~32 roasted and unsalted hazelnuts or macadamia nuts, chopped

 Coconut layer:
~1 ½ cups of unsweetened coconut shreds or flakes
~1/4 cup coconut oil
~2 tablespoons of pure maple syrup

Chocolate layer and drizzle:
~1/2 cup and 2 tablespoons vegan chocolate chips (I recommend Enjoy Life, they are GF, DF and soy free)
~1 ¼ teaspoons of coconut oil


~Line an 8 ½ X 9 ½” brownie pan with parchment or wax paper and set aside.
~Add all the coconut layer ingredients to a blender or food processor and blend until it is wet and sticky with smaller but noticeable coconut pieces. Pour coconut mixture into pan and using a rubber spatula, press down and smooth out until it’s a tightly packed and even layer. Place in freezer for 15-20 minutes.
~Melt the chocolate for the chocolate layer with the coconut oil until smooth. Remove the coconut layer from the freezer and brownie pan but still on parchment and cut bars into rectangle bars. One by one dip the bottom of the bars in the chocolate to create a thin coating and return to parchment paper on a larger cookie sheet with room in between the bars.
~Sprinkle chopped nuts sparingly on top of the coconut layer while pressing down very gently.
~With left over melted chocolate, place in a small piping bag with a fine tip or plastic bag with a very small tip cut off and pipe the chocolate in a zigzag motion across each bar.
~Place the cookie sheet with bars into the freezer for 10-15 minutes. Take out of the freezer for 10-15 minutes before serving.


Crab Cakes


  • Crab meat of 2 crab legs
  • ½ cup raw quinoa
  • 2 celery stocks (diced)
  • ¼- ½ cup Dijon mustard
  • 2-3 tablespoons of coconut or grape seed oil
  • Juice of half of a lemon
  • Salt and pepper to taste


  1. Steam crab legs, remove meat, and break down meat into a bowl
  2. Cook quinoa in water and add to the bowl
  3. Add celery, Dijon mustard, lemon, salt and pepper to the bowl and mix thoroughly
  4. Form into patties with your hands
  5. If it is too hard to form into a patty add more Dijon mustard
  6. Sauté in a pan until both sides are brown

Optional: can bake in the oven at 375° for 30 minutes, turn them midway


Raspberry and Beet Shake

~1 unsweetened almond milk
~1 scoop of Newport Protein
~1 handful of greens (kale, spinach etc)
~1/2 raw or roasted beet (red or golden)
~3/4 cup of frozen organic raspberries

Blend and enjoy!




Red Lentil and Zucchini Chili

~2 cups of uncooked red lentils
~1 tablespoon of coconut oil
~1 small organic yellow onion, diced
~2 bell peppers (orange and red or 2 of the same color), diced
~3-4 organic zucchini, diced into small cubes
~2 large cans of organic diced tomatoes (28 oz each)
~1/4 teaspoon of cumin
~1/4 teaspoon of chili powder
~1/4 teaspoon red pepper flakes (omit or lessen if you want it mild)
~1/4 teaspoon of coriander
~Sea salt and pepper to taste
~Chives for garnish


Heat oil in a soup pot and add onions and bell peppers and cook until onions are translucent and both are soft.
In a separate pot, boil water and cook the lentils for 10 minutes.
Add cumin, chili powder, red pepper flakes and coriander to the onions and bell peppers and stir until mixed. Add zucchini and both cans of tomatoes with juice.
When lentils are cooked, drain the water and add to the chili pot. Add salt and pepper to taste and let it cook for 30 minutes. Garnish with sliced chives


Chive Mustard Roasted Radishes

~ 2 bundles or 1 pound radishes, greens removed and halved
~1/2 tablespoon olive oil
~ salt and pepper, to taste
~ 1 tablespoon ghee
~ 1-2 teaspoons whole grain mustard
~ 1 tablespoon finely chopped fresh chives


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper, then set aside.
  2. In a medium bowl, toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
  3. Five minutes before radishes are finished cooking, melt butter. Whisk melted butter and mustard together until combined. Lightly stir in chives.
  4. Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated. Serve immediately.