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Recipes

It feels good to eat well (and healthy)
There is nothing better than sitting down to a plate of delicious and nutritious food.  Here are a few recipes to get you started.  They are all gluten-free, and dairy free, Paleo where specified, and are super simple to make!   
Check out my blog for more recipes to be posted weekly!
Avocado Toast                             GF  V   DF  
2 pieces gf toast
1/2 avocado sliced
1bunch sauteed spinach
1 fig
1tbp hemp seeds
drizzle of tahini
 
In a pan saute a handful of spinach in coconut oil, season with a dash of sea salt, garlic, and pepper.
Toast your gluten free bread and place on a plate to begin building. 
optional layer - diary free almond milk cream cheese spread, spinach, avocado slices, sliced fig, sprinkle of hemp seeds, and a drizzle of tahini as the final layer. 
 Fennel Salad                             Paleo  GF  DF
 
1 fennel bulb sliced and roasted
1 bunch red leaf lettuce
handful of red cabbage
handful of pumpkin seeds
for dressing:  drizzle evoo and balsamic to taste
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Pre-heat oven to 375*
place sliced fennel on a baking sheet, coat with evoo, and sprinkle with sea salt, salt and pepper, and top with tumeric, toss so all pieces are evenly coated.  Roast until you see golden brown, slightly crisp on edges.   Let cool if you can wait, and top your salad with pumpkin seeds, and cabbage.  Add avocado, and grilled chicken for added nutrients,and goodness.
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Coconut Red Lentil Soup            GF  V   DF
 
1 red onion diced
1 cup red lentils
1 box vegetable broth
1 can full fat unsweetened coconut milk
heaping tbs Tomato paste
1 cup diced shiitake mushrooms
3/4 cup frozen spinach
salt, pepper, turmeric, red pepper flakes
 
In a deep sauce pan coat bottom with coconut oil, on medium heat add onions saute until translucent about 3 minutes.  Add the red lentils and mushrooms, gently stir.  Then add the vegetable broth, coconut milk and tomato paste.  Lower heat, and cover for 30 minutes.
Add the frozen spinach ,and season to taste with salt, pepper and turmeric, red pepper flakes.  Then cover again for a few more minutes so the spinach can cook.  Serve hot and enjoy!
Cashew Super berry Cookies    Paleo, GF, DF
1 cup cashew butter  (no salt, no sugar added)
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1 tbs grain-free baking powder
 
1/3 cup maple syrup
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1 egg
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1/4 super berries  (cranberries, raisins, gogi, tart cherries, peptias)
 
sprinkle of vegan, soy free chocolate chips - optional
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Preheat oven to 325*
In a mixing bowl, mix together the cashew butter, baking powder, maple syrup, and egg.  Once mixed together then add super berries, and chocolate chips.
scoop table size amount of cookie mix onto slightly greased baking sheet or on a parchment paper, bake for 10 minutes or until golden brown around edges.
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Please note:  you can make your own cashew butter with a high speed blender.  All you need is the cashews and about 15 minutes of work to get a smooth consistency.  Or you can simplify and buy a reliable brand that has no sugar and salt.  I use often the brand named Artisana. 
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