Blueberry Banana Bread
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This is a super moist, light, and delicious banana bread recipe! It’s full of healthy ingredients that make for a perfect base recipe to add all your favorite fruits.
Ingredients
1 cup rice flour
1 cup whole-grain flour
3 teaspoons baking powder
3/4 cup muscovado sugar
1 teaspoon cinnamon
1-1/2 cups ripe banana puree (approximately 3 bananas)
1/3 cup coconut oil
3/4 cup non-dairy milk
2 eggs1 teaspoon vanilla extract
1 cup blueberries
Directions
Preheat oven to 350°F.
Combine dry ingredients in a bowl.
Mix wet ingredients in a separate bowl.
Add wet ingredients to dry ingredients.
Mix in blueberries.
Pour mixture into greased pan.
Bake for about 60 minutes.
Chocolate Peanut Butter Energy Balls
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Gut-friendly ingredients are rolled into super-filling balls of goodness! These guys take 10 minutes to make and are so easy to take on the go. They fill you up and satisfy a sweet craving – what’s not to love!
Ingredients
1/2 cup peanut butter
1 cup oats
1/3 cup grated dark chocolate
3/4 tablespoon maple syrup
1/2 teaspoon salt
1/4 cup macadamia nuts
Directions
Mix all ingredients together in a bowl.
Roll dough into balls with your palms.
Pop in the fridge for half an hour!
Fig and Strawberry Raw Bites
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Figs are so versatile and the best way to dress up any recipe – from meat to fresh salads to desserts and more! Figs are also loaded with health benefits, dense with fiber, and packed with potassium. They’re the perfect complement to any dish!
Ingredients
Crust:
-1 cup dates
-1 cup almonds
Filling:
-1-1/2 cups cashews (soaked for 4 hours)
-1/3 cup melted coconut oil
-1/2 cup maple syrup
-1/2 cup coconut cream
-5 fresh strawberries
-1 package (1-1/2 cups) freeze-dried strawberries
-4 fresh figs + figs for topping
-1/4 cup melted chocolate
Directions
Place the dates and almonds in a food processor until well combined. Form a crust on the bottom of a silicone mold.
Add the soaked cashews, coconut oil, maple syrup, coconut cream, and fresh strawberries to a blender and blend until smooth.
Add the freeze-dried strawberries and figs and blend for about 2–4 minutes.
When the mixture is fully blended, fill your silicone molds. Place them in the freezer for about an hour.
Once you have popped out your fully frozen tarts, melt the chocolate in a double boiler and drizzle lightly over your tarts. Top with fresh fig slices.
Enjoy!
Gluten-Free Brownies
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These brownies are an amazing option when the sweet tooth kicks in. Made with organic, unprocessed, and quality ingredients, they are a great dessert for any occasion! And the best part? They’re dairy-free, grain-free, gluten-free, kid-friendly, and can be made vegan as well!
Ingredients
3 cups almond flour
3 tablespoons melted coconut oil
1/3 cup coconut sugar
1/2 teaspoon vanilla extract
1/4 cup cacao powder1/3 cup egg whites
1 teaspoon baking powder
4 packets Stevia
Sprinkle sea salt
1/2–1 cup almond milk
1/2 cup vegan chocolate chips
Directions
1. Combine all ingredients, except almond milk and chocolate chips.
2. Slowly add almond milk until mixture becomes smooth while still maintaining a thick consistency overall. (Note: I don’t always use the full cup of almond milk – it depends on how thick the consistency gets.)
3. Once everything is combined, mix in chocolate chips.
4. Place mixture in a greased pan and bake at 350°F for about 20 minutes.
5. Let cool, cut into squares, and enjoy!
Good Gut Gummies
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Have you ever looked at the ingredients on the back of a box of fruit snacks or gummies? They usually have ingredients that are not great for digestion. These “good gut” gummies are made with gelatin, which is great for healing your gut as it helps restore a healthy mucosal lining in the stomach and reduce the amount of inflammation in the body. It’s also a pure source of protein and boosts metabolism and reduces heartburn and acid reflux.
Ingredients
1 cup frozen blueberries or raspberries (or a mix of the two)
3/4 cup fresh lemon or lime juice (or a mix of the two)
2–3 teaspoons honey (generally 2 for adults, 3 for kids)
1⁄4 cup unflavored gelatin
Directions
1. Add berries to small saucepan over medium heat.
2. Stir berries and allow them to cook until liquid is steaming and berries are plump, about 6–10 minutes.
3. Place lemon juice, honey, and berries in high-speed blender or food processor and blend until smooth. Remove lid and allow mixture to cool slightly.
4. Add gelatin to blender and blend again until smooth.
5. Pour mixture into candy molds, or a 9” x 9” baking dish, and refrigerate for 30 minutes to 1 hour.
6. Once gummies have set, remove them from molds or slice them into desired shapes and store in refrigerator.
Immunity-Boosting Smoothie
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Building immunity is super important for your daily life to protect you from various diseases, bacteria, and viruses. This applies every day, not just in the challenging times of today. This smoothie supports your health, is great for both men and women, alkalizes your system, and acts as an anti-inflammatory aid. It’s full of vitamins, minerals, and nutrients, including vitamins A, C, E, and K; iron; chlorophyll; and the amino acids.
Ingredients
4 medium pieces apple
1 large piece mango
3 handfuls kale
1 lemon, juiced
1 piece green pepper
1 tablespoon baobab powder
1 tablespoon wheatgrass powder
3 capsules ashwagandha
4 cups water (or coconut water) to taste
Directions
1. Cut up all whole ingredients
2. Add fruits and vegetables to blender.
3. Add water.
4. Blend well on high until you achieve a smooth mixture.
5. Pour into four glasses and serve with some ice if you prefer.
Kale Citrus Salad
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Elevate any meal with this delicious and easy-to-make kale citrus salad. It’s tangy, flavorful, and sweet, and it takes less than 15 minutes to come together. Make it for a meal at home or for work the next day!
Ingredients
For the Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon maple syrup (optional)
1 garlic clove, minced or grated (optional)
Sea salt and freshly ground black pepper, to taste
For the Salad:
1 bunch kale, de-stemmed and thinly sliced
1 citrus fruit, peeled and sliced
1 avocado, diced
1/4 cup almonds, roughly chopped
1/4 cup red onions, thinly sliced
1/4 cup pomegranate or dried cranberries (optional)
1 jalapeno, seeded and sliced
Directions
1. Combine all dressing ingredients in a tightly sealed glass jar. Shake for 30 to 60 seconds, until well-emulsified. Adjust seasoning, if needed.
2. Combine kale and lemon juice in a large mixing bowl. Massage until tender, about 2–3 minutes.
3. Add remaining salad ingredients to massaged kale. Drizzle with dressing and toss gently. Serve immediately.
Kiwi Strawberry Smoothie Bowl
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You’ve probably heard about the smoothie bowl craze by now. Smoothie bowls are really just as simple as making your smoothie, pouring it into a bowl, and enjoying it with a spoon instead of a straw. They are great for breakfast, lunch, or even a healthy snack. They’re packed with a ton of nutrients, just like smoothies, but can be a little heartier when you get creative with toppings.
Ingredients
Smoothie
1 kiwi
1/2 cup frozen strawberries
1/2 frozen banana
Handful spinach
1/3 cup frozen zucchin
i2 tablespoons almond butter
1 cup almond milk
1 tablespoon cacao nibs
1 tablespoon hemp seeds
Sliced kiwi
Sliced strawberries
Directions
1. Combine all smoothie ingredients in a blender.
2. Pour into a bowl
3. Add toppings.
4. Enjoy!
Loaded Spaghetti Squash
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This is one of those easy weeknight dinners that is nutritious, filling, delicious and reheats well for lunch the next day! Definitely a meal prep staple and a crowd pleaser- especially for dinner parties!
Ingredients
1 medium spaghetti squash
1 cup broccoli florets
1/4 white onion, chopped
1 cup mixed mushrooms, chopped
1 cup chickpeas
1/2 cup green pitted olives, chopped
2 cloves fresh garlic, minced
salt & pepper to taste
3-5 tbsp avocado or coconut oil
Directions
1. Preheat oven to 400F
2. Cut the spaghetti squash down the middle and puncture a few holes in the skin using a sharp fork
3. Drizzle the inner squash with avocado or coconut oil and flip it (skin upside) on a baking sheet
4. Bake for about 20-25 minutes or until it turns golden
5. In a medium/ large skillet, heat oil of choice. Sauté fresh garlic and onion for about a minute or two then add in mushrooms, broccoli and chickpeas
6. Continue to sauté for about 5-7 minutes, mixing in between
7. Remove the squash and flip it upwards to let cool
8. Add sautéed vegetables and olives
10. Enjoy!
Mini Vegetarian Broccoli Frittatas
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High protein, on-the-go breakfasts are tricky to come by, especially if you don’t want to include meat. These veggie-packed mini frittatas provide the perfect solution. Start your day off with a high protein, moderate fat meal (plus a serving of veggies) and you’ll set a positive trajectory for your health goals. You’ll feel satiated and focused all morning, better able to focus on your important tasks and responsibilities. If your morning routine is busy and stressful, make a batch of these mini vegetable frittatas on the weekend and you’ll take one less step out of your weekday morning craziness.
Ingredients
6 large pastured eggs
½ cup low-fat milk
1 organic red bell pepper, finely chopped
3 organic scallions, finely chopped
½ lb. blanched organic broccoli, trimmed into small florets
¾ cup shredded part-skim mozzarella cheese
Sea salt and fresh ground black pepper
Directions
1. Preheat oven to 350º F and spray 12-cup standard muffin pan generously with olive oil baking spray.
2. In a large bowl, whisk together eggs and milk thoroughly. Stir in bell pepper, scallions, broccoli, mozzarella, and add salt and pepper to taste.
3. Divide mixture between 12 muffin cups – make sure there’s a consistent quantity of liquid and mix-ins in each cup. Bake frittatas for 18 minutes, or until lightly golden brown around the edges and just set on top.
4. Cool frittatas slightly, then remove from pan with a thin spatula. Eat warm or cold. Store leftovers in an airtight container in refrigerator for up to 1 week. Alternately, freeze leftovers (they’ll keep in the freezer for up to two months) and thaw them in refrigerator overnight.
Notes
1. Substitute any combination of veggies you prefer. Different colors of bell peppers, shallots in lieu of the scallions, cauliflower or chopped Brussels sprouts instead of broccoli, steamed carrots – the options are endless!
2. If you prefer a different kind of shredded cheese, feel free to substitute that as well. This is a very flexible recipe.
3. If you have any fresh herbs on hand, they shine in frittatas. Dried herbs, garlic, and hot sauce are great flavoring agents as well if you feel like switching it up.
Oatmeal Chocolate Chip Cookies
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These oatmeal chocolate chip cookies are not only delicious but made with healthy, nutrient-dense ingredients that are sure to satisfy any cookie craving! They are free of dairy, eggs, gluten (optional), refined sugar, and inflammatory oils.
Ingredients
1/3 cup almond-hazelnut butter
3 tablespoons coconut oil, melted
1/2 cup real maple syrup
1/3 cup unsweetened non-dairy milk of your choice
1 teaspoon pure vanilla extract
1 cup sprouted spelt flour (or almond flour to make gluten-free)
1 cup rolled oats (ideally sprouted)
1/2 teaspoon baking soda
1/2 cup dairy-free dark chocolate chips
1/2 cup chopped raw walnuts
1–2 tablespoons chia seeds
Directions
1. Preheat oven to 350°F. Place parchment paper on large baking sheet and set aside.
2. Whisk together butter, coconut oil, maple syrup, non-dairy milk, and vanilla extract until very smooth.
3. Add all remaining ingredients except chia seeds, and stir to combine (be sure baking soda and salt are thoroughly mixed in).
4. Start by mixing in 1 tablespoon of chia seeds. If batter is still a little wet, add in another tablespoon and mix well.
5. Spoon batter onto baking sheet and bake for 10–12 minutes (until tops begin to brown).
6. Remove from oven and wait 10 minutes before transferring cookies to plate or rack.
NOTE: Do not substitute maple syrup with granulated sugar of any kind. The cookies will turn out too dry.
Sun-dried Tomato Pasta with Broccolini
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Looking for a vegetable-based recipe that even the kids will actually want to eat? Here’s your recipe! Chickpea pasta is a delicious alternative to the carb-heavy noodles you’re used to, plus packs in the essential protein and fiber necessary for a balanced diet.
Ingredients
1 8oz. box chickpea-based pasta
Avocado oil or olive oil
1 organic sweet potato, peeled and chopped
1 bunch organic broccolini, rinsed and cut in half (to fit into a pot)
1/2C julienned sundried tomatoes
1/2C nutritional yeast
1C bone broth (or use water if you want this vegan)
1.5T Garlic powder
2tsp Pink Himalayan sea salt (or more to taste)
Pepper
Red pepper flakes
Directions
1. Bring a medium sized pot to a boil with salt, and then cook 1 box of Banza pasta per directions on the side of the box. Once cooked, drain and then set aside in a large bowl tossed with 1T of avocado oil or olive oil.
2. Rinse and bring a new pot of water to a boil, and boil the sweet potatoes until fork-tender.
3. Combine the sweet potatoes, sun-dried tomatoes, bone broth, nutritional yeast, salt, garlic powder, and onion powder in a food processor or high-powered blender and process until smooth and only small pieces of sun-dried tomatoes remain. Add hot water and/or more broth as needed to thin into a cheese sauce texture.
4. Rinse the pot once more, and bring to a boil again with a little bit of salt. Once boiling, add the broccolini, cooking until tender (about 4-5 minutes). Then drain and chop.
5. In the large bowl holding the pasta, toss the pasta with the chopped broccolini, and the sauce until evenly coated. You may have some extra sauce which you can freeze for later. Taste, adding more salt if needed.
6. Serve in pasta bowls with freshly ground pepper and red pepper flakes.
Turkey Egg Roll Bowl
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For a quicker, healthier version of your favorite Asian-inspired appetizer, skip the takeout (and delivery fees) and make this instead. You won’t regret it!
Ingredients
1 pound ground turkey
2 teaspoons sesame oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 green onions, chopped
1 bag coleslaw mix
1/4 cup coconut aminos (or soy sauce)
1 tablespoon sriracha (if you like it hot)
Directions
1. Brown turkey over medium heat while breaking into pieces.
2. Add sesame oil, ginger, garlic, and green onions. Sauté 2 minutes.
3. Add coleslaw mix, sauté, and allow to wilt.
4. Add coconut aminos and cook for 2 minutes. Finish with sriracha.
5. Top with sesame seeds or more green onions and enjoy!