
Coco-NOatmeal
1 cup shredded, unsweetened coconut 2 Tbsp. almond flour 2 Tbsp. ground flax seed 1/2 cup full-fat coconut milk 1 1/2 cup filtered water, plus

1 cup shredded, unsweetened coconut 2 Tbsp. almond flour 2 Tbsp. ground flax seed 1/2 cup full-fat coconut milk 1 1/2 cup filtered water, plus

6 oz. club soda 1 tsp. organic ginger powder or fresh ginger root Juice of 1 lime 1 tsp. grass-fed collagen powder 1/2 tsp. stevia

1 large butternut squash 3 Tbsp. coconut oil, melted 1 tsp. ground cinnamon Sea salt, to taste (generous amounts encouraged) Fresh ground pepper, to taste

For beet chips: 4 medium beets, cleaned 3 Tbsp. extra virgin olive oil or avocado oil 2 tsp. sea salt Preheat oven to 350° F.

1/4 cup coconut cream For coconut cream: refrigerate can of coconut milk and scoop the cream that rises to top 1/4 cup pumpkin puree 2

Dry Ingredients: 2 cups coconut, shredded 2 tsp. pumpkin pie spice 1 Tbsp. coconut flour 1/4 tsp. sea salt 1/8 tsp. baking powder 1 tsp. Stevita

1 large head cauliflower, cut into florets 4 garlic cloves, minced 3 shallots, sliced 2 cans coconut milk or heavy

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2 cups non-dairy milk (full-fat coconut milk works great here) 2 Tbsp. coconut oil (may substitute with MCT oil) 1

1 cup shredded, unsweetened dried coconut 1 cup raw cashews 1 Tbsp. raw honey, maple syrup, or coconut nectar 1

3 cups uncooked cauliflower rice (frozen is a big time saver here. A typical bag of frozen, organic riced cauliflower

1/2 cup raw cashews, rinsed and drained 3 medium raw beets 1/3 cup lemon juice 1/4 cup extra virgin olive

Muffins: 2 cups ground flax seeds 2 Tbsp. ground cinnamon 1 Tbsp. baking powder 1/2 tsp. fine sea salt 5

1 can organic pumpkin puree 1 can full-fat organic coconut milk ¼ cup grass-fed gelatin ¼ cup organic cocoa powder