Easy + Healthy Pizza Crust

Easy + Healthy Pizza Crust
 
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Author:
Serves: 4
Ingredients
  • 1¼ cups flaxseed meal
  • 1 cup almond flour/meal
  • 2 tsp baking powder
  • 1 tsp Italian mixed dried herbs
  • 1 tsp sea salt
  • 3 large eggs, beaten until smooth
  • 3 Tbs coconut oil, melted
  • ½ cup water
  • toppings (your choice)
Instructions
  1. Heat oven to 425° F.
  2. Combine flaxseed meal, almond meal, sea salt, baking powder and Italian herbs together until lump-free.
  3. Beat together eggs, oil and water until smooth.
  4. Pour liquid mixture into dry mixture. Blend well until smooth.
  5. Press into desired shape.
  6. Place on a pre-greased, tin foiled or non-stick pizza pan or sit on a silicon baking mat.
  7. Bake for approx 15 minutes until cooked.
  8. Add toppings and then return to the oven to bake for an additional 10-15 minutes.

 

Amazeballs Chocolate Chip Cookies

Amazeballs Chocolate Chip Cookies {gluten/grain/dairy free}
 
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Author:
Serves: 18
Ingredients
  • 2 cups cashew flour/meal (got mine at Trader Joes)
  • 1 cup almond flour/meal (got mine at Trader Joes)
  • ½ cup pure maple syrup
  • 2 eggs
  • ½ cup unrefined coconut oil (melted)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup of Enjoy chocolate chips (these are dairy & gluten free)
Instructions
  1. Mix all of the ingredients (except Enjoy chocolate chips) in a large bowl.
  2. Preheat oven to 350 degrees.
  3. Once everything is mixed- stir in the chocolate chips.
  4. Prepare a baking pan by covering it with parchment paper (I like to use the foil/parchment paper).
  5. Scoop spoonfuls of the cookie dough onto the baking pan.
  6. Bake for 10-14 minutes.
  7. (*Watch for the edges to crisp up & cookies to turn golden brown).
Notes
*You could just use all 3 cups of almond flour -if that's all you have! **You could use dark chocolate chips instead of the Enjoy chips but then it won't be gluten & dairy free.

 

Crunchy Munchy Peanut Butter Bars

Crunchy Munchy Peanut Butter Bars
 
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Author:
Serves: 10
Ingredients
  • ½ cup raw honey
  • ¼ cup organic peanut butter
  • 8-10 cups of cereal (I used Nature's Path Gorilla Munch)
Instructions
  1. In a small pot, warm the honey on high heat. Bring it to a boil.
  2. Let it boil up in the pot about 1 inch and then quickly remove from heat.
  3. Stir in nut butter with a whisk and whisk until smooth. Should be “pourable”.
  4. Pour over the cereal and mix with a spoon.
  5. Transfer & press the mixture (use a spatula because mixture will still be hot!) into a glass baking dish about 1-2 inches thick.
  6. Let it cool at room temperature for at least an hour or more.
  7. Cut and serve.
Notes
*Read through the steps first so you know what you to. You’ll need to work quickly! Choose a non GMO (clean eating) cereal. I like Nature's Path brand. {Sub almond butter or sun butter for the peanut butter in case of allergies}

 

Superfood Hot Chocolate

Superfood Hot Chocolate
 
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Author:
Serves: 2
Ingredients
  • 2 cups unsweetened vanilla almond milk
  • 1 tbsp. raw cacao powder (different then cocoa powder)
  • 1 tbsp. raw honey
  • 1 tsp. coconut oil
  • dash of cinnamon
Instructions
  1. Heat the almond milk on the stovetop, to just under a boil.
  2. Add all ingredients to your blender and blend for a minute.
Notes
Raw cacao is the highest whole food source of magnesium. Out of all the whole foods that contain antioxidants, Raw chocolate is the highest in the world, more than red wine, green tea and blueberries combined. Unlike regular chocolate, Raw Cacao’s benefits and nutrients are preserved, because it is not being heated. When you are eating a regular chocolate, the antioxidants are almost gone, the reason for that is the way it is processed.

 

Butternut Squash Pudding

Butternut Squash Pudding
 
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Author:
Serves: 2
Ingredients
  • 1 cup butternut squash (freshly roasted in the oven is preferred)
  • 2-3 tbsp almond milk
  • 1-2 tbsp coconut palm sugar or pure maple syrup
  • 1 tsp cinnamon
  • 1 tbsp pepitas (optional for toopping)
Instructions
  1. Cut your squash in half & take out the seeds.
  2. Roast your butternut squash until it is easily pierced with a fork (approx. 20 min). Place squash & almond milk in a blender to puree (stop at this step and you have a yummy butternut squash soup).
  3. Add coconut sugar or maple syrup + cinnamon to blender and blend again. (sweeten to taste).
  4. Pour into bowl/serving cups & refrigerate for at least an hour.
  5. Serve with a sprinkle of cinnamon & pepitas.

 

Roasted Pumpkin Spice Chickpeas

Crunchy Pumpkin Spice Chickpeas
 
Author:
Ingredients
  • 15-ounce can organic garbanzo beans
  • ½ tablespoon olive or coconut oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin spice
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 375 °F. Line a baking sheet with parchment paper
  2. Drain and rinse the chickpeas.
  3. Dry them with a towel.
  4. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 30-40 minutes or until crispy.
  5. While the chickpeas are still hot, toss them in a bowl with the oil, syrup, cinnamon, pumpkin spice, and salt.
  6. Place them back in the oven for another 10 minutes or so for a caramelized effect.
Notes
Store in an airtight container.

 

Pumpkin Spice Granola

Pumpkin Spice Granola
 
Author:
Ingredients
  • 1 cup GF oats
  • ½ cup raw sliced almonds
  • ½ cup pepitas (raw pumpkin seeds)
  • ½ cup pecans (or walnuts or any nut/seed of choice)
  • 2 tbsp maple syrup
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • coconut oil
Instructions
  1. Line a baking sheet with parchment paper and preheat oven to 350 degrees. Lighty grease the paper with coconut oil (optional). In a bowl mix the nuts & granola together then coat with the syrup and mix in the spices. Evenly spread the mixture onto the lined pan (spread thin so it all bakes evenly). Bake for 8-15 minutes (watch it closely and remove from oven when brown). It can burn very quickly/easily so keep an eye on it! Let cool completely then enjoy!
Notes
Eat as cereal, add to acai bowl, eat with yogurt, in superfood cereal- so many ways to enjoy it!

 

Pumpkin ‘Cream Cheese’ Muffins

Pumpkin 'Cream Cheese' Muffins {gluten & dairy free}
 
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Author:
Serves: 10-12
Ingredients
  • 1 cup almond butter
  • • 1 cup almond meal/almond flour
  • • 3 eggs, whisked
  • • ½ cup raw honey
  • • ⅓ cup coconut oil, melted
  • • ½ tsp baking soda
  • • ½ tsp baking powder
  • • ¼ tsp sea salt
  • • 1 tsp cinnamon
  • • 1 tsp pumpkin spice (ginger, nutmeg, cardamom, cloves)
  • • ½ cup pureed organic pumpkin
  • For ‘cream cheese’ filling:
  • • ½ cup raw cashews
  • • 1 tsp raw honey
  • • 6 oz canned organic coconut milk (refrigerated over night)
  • • 1 tsp coconut oil
  • • a dash of sea salt
Instructions
  1. Remove the ‘coconut cream’ that sits on top of the coconut water (keep the coconut water to use in a smoothie later). Place the coconut cream, cashews, honey, oil & salt into a blender and blend until smooth.
  2. If you’re fancy then place the cream into a piping bag or plastic bag and then cut off the end – if not then just spoon the mixture!
  3. Preheat your oven to 350 degrees.
  4. Prepare muffin tin with paper or silicone liners.
  5. Mix all ingredients together in a bowl.
  6. Options: fill the muffin cups half full with muffin mix‐ add a spoonful of cream then go back and add a spoonful of muffin mix on top.
  7. Or the fancy way: fill muffin cup almost full then use piping bag or plastic bag to ‘insert’ some of the cream cheese into the middle of the muffin mixture in each cup.
  8. Bake for 15‐20 minutes or until golden brown.

 

Black Bean Quinoa Soup

Black Bean Quinoa Soup
 
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Author:
Serves: 4-6
Ingredients
  • 1 cup uncooked red quinoa (regular quinoa will work too), rinsed and drained
  • ½ tbsp coconut oil
  • 3 garlic cloves, minced
  • 2 cup diced sweet onion
  • 1 large sweet potato peeled and chopped (2 ½ -3 cups)
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 6 cups organic vegetable broth (check ingredients- no added sugar!)
  • 1 ½ cups cooked black beans (one can rinsed and drained)
  • sea salt and black pepper, to taste
  • ¼ tsp cayenne pepper (optional)
  • toppings: spinach, avocado, sprouts, cilantro
Instructions
  1. In a medium-sized pot, add quinoa along with 1.5 cups water.
  2. Bring to a boil, reduce heat to medium, and cover with tight fitting lid.
  3. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy.
  4. Remove from heat, fluff with fork, and keep it covered until ready to use.
  5. Meanwhile, heat oil in a large wok or pot.
  6. Add garlic and onion and sauté for a few minutes over medium heat.
  7. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
  8. Stir in the cumin, chili powder and broth.
  9. Bring to a boil and then reduce heat to medium and simmer for about 18-20
  10. minutes uncovered, or until the potatoes are tender.
  11. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach.
  12. Season with salt and pepper to taste, adding more spice if desired.
  13. *Garnish soup with toppings of choice (I recommend lots of greens!)
Notes
To make it more kid friendly: leave out the chili powder & cayenne pepper, but double the cumin.

 

Hot Fudge Homemade Larabars

Hot Fudge Homemade Larabars
 
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Author:
Serves: 8
Ingredients
  • 1 cup almonds
  • 1 cup dates
  • 1tbsp vanilla (alcohol free)
  • 4 tbsp cocoa or cacao powder
Instructions
  1. Place all ingredients into a food processor (if dates are dry then add 1tbsp water).
  2. Process until fully mixed/chopped.
  3. Place a layer of wax paper into a pan (8x8 or whatever size you want).
  4. Press the ingredients into the pan until flattened.
  5. Refrigerate for an hour or so to let them firm up.
  6. Cut and serve. (or wrap in wax paper for an easy grab n go snack!)