Category Archives: Uncategorized

Broccoli Rice with Leeks

Ingredients:
~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
Directions:
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.

img_6230

 

 

 

Coconut Curry Shrimp

Ingredients:
~1 (14-ounce) can unsweetened full fat coconut milk
~1/2 red curry paste
~1 tablespoon fresh lime juice
~1 tablespoon curry powder
~2 teaspoons minced ginger
~1/4 cup fresh cilantro, chopped
~Sea salt and freshly ground black pepper to taste
~1 pound large shrimp, peeled and deveined

Directions:
In a large sauce pan whisk together the coconut milk, red curry paste, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Add the cilantro and salt and pepper. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl or poor over curried cauliflower rice or quinoa.
 img_7117

Pumpkin Cookies

Ingredients:
~ 1 ½ cups of gluten free oats
~ ½ cup of organic pumpkin puree
~ 2 rip bananas
~ 2 teaspoons of pumpkin pie spice
~ 1 scoop of Newport Protein Powder

Instructions:

  1. In a bowel, mash bananas, add pumpkin puree and pumpkin spices
  2. Mix in oats and protein powder until dough is formed
  3. Place on ungreased cookie sheet
  4. Bake for 10-15 minutes at 350°

img_0382

Potato Chips

Ingredients:
~2 potatoes (can be purple, sweet or yam)
~1-2 tablespoons of olive oil
~Sea salt to taste

Instructions:
Preheat oven to 350 degrees. Peel potato skins off of potato. Using a mandolin or knife, cut potatoes into thin rounds then place in large bowl. Add olive oil and salt to cover lightly. Place on a cookie sheet and bake for approximately 30-45 minutes. Cooking time may vary depending on thickness of the potato and how crispy you like it. Turn chips over about 15-20 minutes in.

Optional: Can use additional seasonings such as Cajun, paprika, or cinnamon.

img_0153

 

Autumn Quinoa

 Ingredients:
~1 cup of uncooked organic quinoa (I use white but any color is fine)
~2 cups organic butternut squash, cubed
~1 cup of organic baby shitake mushrooms
~1/2 cup Italian parsley, torn or chopped
~2 ½ tablespoons of olive oil
~1/2 teaspoon cinnamon
~Sea salt and pepper to taste

Directions:
Place butternut squash and mushrooms in a bowl and mix with ½ tablespoon of olive oil. Place on a baking sheet and roast at 350 for 45 minutes. Cook quinoa and place in a bowl. When roasted butternut squash and mushrooms are done, mix them in the bowl with quinoa and add parsley, remaining olive oil, cinnamon and pepper.

If enjoying after cleansing, feel free to add ¼ cup toasted pecans or pine nuts.

image1

Cucumber Dill Salad

Ingredients:
~6 Persian organic cucumbers
~1 ½ -2 tablespoons fresh dill, torn or chopped
~2 tablespoons of red onion, thinly sliced
~2-3 tablespoons rice wine vinegar
~Seal salt to taste

Directions:
Wash cucumbers and discard both tips. Slice into thin circles and place in a bowl. Mix in the dill, red onion, rice wine vinegar and sea salt. Refrigerate for at least 1 hour and serve chilled. The longer it marinates, the better.

image2

 

Newport Beach Protein Peanut Butter Balls

Ingredients:
~2 cups of raw gf rolled oats
~1 cup of unsweetened coconut flakes/shreds
~1 cup of organic chunky peanut butter (or almond butter)
~1/2 cup cacao nibs (or Enjoy Life mini chocolate chips)
~1/4 cup of maple syrup
~1/2 scoop Newport Beach protein powder

Directions:
Mix it all together in a bowl and mold into a balls. Refrigerate for 3 hours.

img_9404

Italian Cauliflower Rice

Ingredients:
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

Directions:
~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

IMG_8416

 

 

 

Raspberry Oatmeal Cookies (Gluten Free)

Ingredients:

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

 

Directions:

  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

FullSizeRender