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Strawberry Mint Smoothie

Strawberry Mint Smoothie

  • 1 can unsweetened, full-fat coconut milk
  • 1 12 ounce bag frozen, organic strawberries (or fresh)
  • 1 small bunch organic mint
  • 1-2 cups chilled, organic ginger tea (or filtered water to thin)
  • 2 Tbsp. grass-fed collagen powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. turmeric
  • 1 tsp. sea salt
  1. Put all ingredients in blender and mix to desired consistency.
  2. Enjoy!

Peaches ‘n Cream Custard

Peaches 'n Cream Custard

  • 5 ripe organic peaches (peel if not organic), pitted and chopped into chunks for bleeding
  • 1 can organic, full-fat coconut milk
  • 1 Tbsp. vanilla powder or 2 tsp. vanilla extract
  • 1 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/4-1/3 cup grass-fed gelatin (more will increase firmness)
  • 1/2-1 tsp. Stevita stevia
  1. Place all ingredients in blender.
  2. Gently mix until incorporated. Avoid over-mixing.
  3. Pour into individual serving vessels and garnish with peach slices and a sprinkle of sea salt.
  4. Refrigerate approximately 2 hours before serving.
  5. Enjoy!

Slow Roasted Sweet Potato Wedges

Slow Roasted Sweet Potato Wedges

  • 3-4 large Japanese sweet potatoes, sliced into wedges (peel if not organic)
  • 3-4 Tbsp. avocado oil
  • 2 tsp. roasted garlic powder
  • 2 tsp. Sea salt
  • 1/2 tsp. cayenne pepper (optional)
  1. Preheat oven to 300° F.
  2. Place wedges in a large bowl and cover with remaining ingredients. Mix well to coat.
  3. Spread seasoned wedges on baking sheet(s) and roast until desired texture, roughly 1-1.5 hours.
  4. Remove from oven and allow to cool.
  5. Enjoy as a side dish or serve as a snack/appetizer with guacamole.

Garlic Lime Brussels with Caramelized Onions

Garlic Lime Brussels with Caramelized Onions

  • 2 lbs. brussels sprouts, trimmed and halved
  • 1 large red onion, thinly sliced into half moons
  • 3-4 limes, juiced
  • 2 heads garlic
  • Avocado oil
  • Sea salt
  1. Preheat oven to 300° F.
  2. Place brussels sprouts in baking dish and cover in avocado oil and sea salt. Mix to coat. Put heads of garlic in baking dish to roast simultaneously.
  3. Roast brussels sprouts for 45 minutes to 1 hour, or until golden and crispy.
  4. While brussels sprouts and garlic are roasting, caramelize onions. Heat skillet over medium heat and add avocado oil. Add onions, stir and cook for 30-40 minutes, or until onions begin to caramelize.
  5. Once brussels sprouts are roasted, remove from oven. Add in onions, roasted garlic cloves, lime juice and more salt if needed.
  6. Enjoy!

Chocolate Almond “Fat Bombs”

Healthy Fats - Chocolate Almond "Fat Bombs"

  • 1 cup melted Skinny Coconut Oil
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon Stevita Stevia Sweetener
  • ½ to 1 teaspoon sea salt
  • 4 tablespoons unsweetened cocoa powder
  • ½ cup almond butter
  • 2 tablespoons grass-fed butter
  • Add-ins – Almonds, unsweetened coconut, berries (optional)
  • Paper cupcake liners

 

  1. Mix all ingredients in a food processor until smooth.
  2. Pour mixture into paper cupcake liners.
  3. Sprinkle in almonds (whole or sliced), berries, coconut shreds, or toppings of your choice. Top with a touch of sea salt if desired.
  4. Refrigerate until solid and store in the fridge.

Plantain Patties

  • 2-3 semi-ripe plantains
  • Sea salt
  • Solid cooking fat
  • Topping: guacamole (optional)
  1. In a medium-sized pot, bring salted water to a boil.
  2. Peel and cut plantains into 2-inch slices.
  3. Put plantain chunks into boiling water and blanch for about 1 minute.
  4. Remove plantains from water and place on wooden cutting board.
  5. Smash each chunk with a masher to flatten into a patty.
  6. In a large saucepan, heat cooking fat on high.
  7. Once pan is very hot, place plantain chunks and sear each side until slightly browned and crisped.
  8. Place on platter. Top with a dollop of guacamole and sea salt.
  9. Enjoy!