Crunchy Broccoli Salad
4-6 cups fresh broccoli florets
1 medium red onion, diced
1 cup cranberries
1/2 cup sunflower seeds
12 oz uncured nitrate free bacon
4 oz feta or goat cheese
Dressing
1/2 cup avocado oil
1/2 cup apple cider vinegar
3-4 tbsp honey
1 tsp mustard powder
1 tsp garlic powder
1 tsp Himalayan salt
1/2 tsp black pepper
Cook bacon and drain fat into glass jar to keep for later use.
Add rinsed and chopped broccoli florets to large mixing bowl.
Chop red onion and add to bowl with sunflower seeds, cranberries, and bacon.
Crumble cheese and gently mix into bowl.
Mix dressing ingredients in separate bowl and pour in desired amount, toss all ingredients together gently.
Serve and enjoy!
Lemon Herb Chickpea Salad
1 15oz can organic garbanzo beans
1 cup fresh tomatoes, chopped
1 cup cucumber, cubed
1 medium red onion
1/2 cup fresh parsley, chopped
1 tablespoon fresh basil, sliced thin
Dressing
1/2 cup avocado oil
1/4 cup fresh lemon or lime juice
1/4 cup apple cider vinegar
3-4 tbsp honey
1 tsp dried or 1 tbsp fresh oregano
1 tsp garlic powder
1 tsp Himalayan salt
1/2 tsp black pepper
Drain and rinse garbanzo beans, add to large bowl.
Rinse and cut tomatoes and cucumbers, chop onion and herbs and add to bowl.
In separate dish, whisk together dressing ingredients. Add desired amount and toss all together.
* We serve this at home with grilled chicken and feta on top or use as an easy side dish for any meal!
Zesty Corn and Bean Salad
1 15oz can organic black beans
1 10oz bag frozen or canned organic corn
1 medium red onion, diced
1/2 cup fresh diced tomatoes
3-4 fresh jalapeños, seeds removed, diced
1/2 cup fresh cilantro, chopped
Dressing
1/2 cup avocado oil
1/4 cup fresh lemon or lime juice
1/4 cup apple cider vinegar
3-4 tbsp honey
1 tsp garlic powder
1 tsp Himalayan salt
1/2 tsp black pepper
Strain and rinse beans, add to large mixing bowl.
Strain corn, add to bowl. (If using frozen corn, defrost under lukewarm water, drain and add to bowl.)
Rinse and chop onions, peppers, and tomatoes, add to bowl.
Mix up dressing in separate bowl, add desired amount, toss it all up and enjoy!
*Bell peppers, roasted zucchini and fresh avocado chunks are great additional add ins!
*We love serving this dish as a side with some Cajun pan seared salmon!
Meaty Zucchini Lasagna
1 lb grass fed ground beef
24 0z marinara sauce
2-3 fresh garlic cloves, minced
1 large or 3-4 small zucchini
2 c organic cottage cheese
2 c organic mozzarella cheese
1 cup organic parmesan cheese
1 egg
1/4 cup fresh basil, chopped
1/4 tsp black pepper
a pinch of salt
Preheat oven to 400 degrees.
Brown the ground beef in a skillet with the fresh garlic, remove from heat and drain any liquid.
Keep 1 cup of marina aside, add the rest of the sauce to the ground meat and stir together.
Wash zucchini and slice into thin 1/4 inch pieces.
In a large bowl mix together cottage cheese, 1 cup mozzarella cheese, parmesan cheese, egg, basil, salt and pepper.
Spread the reserved marinara sauce on the bottom of a 9x13 glass baking dish, add a layer of meat sauce, a layer of zucchini and a layer of the cheese mixture.
Repeat each layer and add a top layer of zucchini then top with a cup of mozzarella.
Bake covered for 20 minutes and uncovered for 30-40 minutes.
Let cool 10 minutes, slice, and enjoy!
Apple Cider Spice Donuts
1 cup gluten free 1 to 1 baking flour (my favorite is Bob's Red Mill)
1 tsp aluminum free baking powder
1/4 tsp real salt
1/4 tsp clove
1/8 tsp nutmeg
1 tsp cinnamon
3 tbsp melted butter
1 egg
1/3 cup coconut sugar
1/3 cup apple cider (or apple juice)
1/2 tsp vanilla
coconut oil
for topping
4 tbsp butter
1/3 cup monk fruit (1 to 1 sugar substitute crystal form)
1 tsp cinnamon
Preheat oven to 350 degrees and add donut molds to a large baking sheet. Grease molds with coconut oil.
Mix flour, baking powder, salt and spices in a medium bowl.
In a separate bowl, whisk together the melted butter, egg, coconut sugar, apple cider (or juice), and vanilla then add into the dry ingredients and mix just until combined.
Use a spoon to evenly distribute the batter into the donut molds.
Bake for 15 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes.
Melt 4 tbsp butter in a small bowl and combine monk fruit extract with cinnamon in another bowl.
Carefully flip molds to remove donut, dip both sides into melted butter and then into monk fruit cinnamon mixture.
Enjoy. Every. Single. Bite.
Note: These donuts are best when served while still warm and delicious and melt in your mouth worthy :)
Nourishing Chicken Bone Broth
1 whole organic chicken
8 cups purified water
1 tablespoon apple cider vinegar
2 tablespoons real salt
1 teaspoon black pepper
1-2 tablespoons fresh herbs
4 cloves fresh garlic
2 carrots
2 stalks celery
1/2 white onion
Roast chicken in crock pot with salt, pepper, herbs garlic and root vegetables until cooked thoroughly (4-6 hours).
Remove chicken meat (use for any recipe you would like), leaving bones and vegetables in the crock pot.
Add water and apple cider vinegar to crock pot with remaining ingredients.
Simmer on low for at least 8 hours.
Strain out bones and vegetables.
Use as a base in your favorite soup or enjoy in a mug with real salt, pepper, herbs & a tablespoon of butter as a warm nourishing beverage.
Chocolate Maca Smoothie
1 cup coconut or hemp milk
1/2 banana (fresh or frozen)
2 teaspoons raw cacao powder
2 teaspoons maca powder
1 scoop chocolate protein powder*
1 tbsp coconut oil
3/4 cup ice
1/2 tbsp chia seeds*
1/2 tbsp hemp seeds*
handful of spinach* (fresh or frozen)
Blend well and enjoy every sip!
*These ingredients are optional as they do not change the flavor of the smoothie but DO boost the nutritional value. So, if you have them on hand, toss them in!
**My favorite chocolate protein powders:
-Raw Organic Protein & Greens by Garden of Life
- SunWarrior Protein Warrior Blend
