Sweet Potato Pie

This is a YUMMY recipe you can share with family during the holidays! Sweet potatoes are filled with Vitamin A fantastic for skin health! 

Pie Crust

INGREDIENTS:

• 1 cup almond meal

• 1 cup shredded coconut

• 1 cup pecans

• 1 cup pitted meedjol dates

• 1/2 cup + 1 tablespoon cacao powder

• 1 1/2 teaspoons vanilla bean powder

• 1 teaspoon water

• 1/8 teaspoon himalayan salt

Grind the almonds and coconut in a food processor into crumbs. Add the rest of ingredients and process until they're all ground down and the mixture forms a dough. Press into an pie pan. Set aside.

Sweet Potato Frosting

• 1 1/2 cups packed, diced sweet potato 

• 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins

• 1/4 cup soak water

• 2 1/4 teaspoons pumpkin pie spice

• 1/2 teaspoon pure vanilla extract

• 1/4 cup melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Caramel Chocolate Drizzle

• 2 tablespoons maple syrup

• 1 tablespoons raw cashew butter

• 1 tablespoon + 1 teaspoon cacao powder

• 1/4 - 1/2 teaspoon cinnamon

• 1 tablespoon melted coconut oil

Whisk all ingredients together in a pipping bag. Drizzle over the chilled pie.

Mushroom Gravy

Who doesn't love gravy!!!!? And when its healthy and yUMMY you cannot say no to this, make this for your holiday dinner and everyone will go nuts!!! :) Make sure you make extra as this is very delightful.

INGREDIENTS:

• 2 1/4 cup low-sodium vegetable broth, divided

• 1 cup chopped white onion

• 4 cloves garlic, finely chopped

• 8 ounces mushrooms, such as porcini, cremini or shiitake, trimmed and chopped

• 2 tablespoons finely chopped fresh thyme

• 1 tablespoon finely chopped fresh rosemary

• 1/4 cup Merlot or other spicy red wine

• 2 tablespoons reduced-sodium tamari

• 2 tablespoons nutritional yeast

• 2 tablespoons arrowroot powder of cornstarch

• 1/4 teaspoon ground black pepper & Pinch of cayenne pepper

No Bake Pumpkin Pie

CRUST INGREDIENTS:

• 2 Cups Meedjol Dates (Pitted & Soaked Overnight)

• 1/2 Cup Walnuts

• 1/2 Cup Cashews

• 1/2 Tsp Coconut Oil 

• 2 Tsp Coconut Flour or Quinoa Flour

• Pinch of Vanilla Bean Powder

• Pinch of Salt 

FILLING INGREDIENTS:

• Organic Fresh Pumpkin Puree 

• 1 Cup Meedjol Dates

• 1 Tsp Coconut Oil 

• 1/2 Cup Almond Milk 

• Pinch of Cinnamon Powder & Nutmeg Powder

• 1/2 Tsp Vanilla Bean Powder

• 1/2 Ripe Avocado 

• 1 Tsp Coconut Nectar 

DIRECTIONS:

• Use food processor, and toss in crust ingredients until creates a ball of dough. Separately blend filling ingredients in food processor. 

• Form crust and pour pumpkin filling. Let it freeze overnight until solid. Top with coconut flakes or walnuts! 

• Serve & ENJOY! :) 

Naan Spinach Flatbread

This is my YUMMY Naan Spinach Flatbread you can serve your friends & family as a healthy snack anytime! Super Easy and YUMMY! You will love this recipe! I teach you how to make homemade spinach cashew cream sauce!

INGREDIENTS: 

Spread

• 1 Cup of Water
• 1/2 Cup of Cashews
• 2 Tablespoon of Tandoori Spice Mix 
• Handful of Spinach 
• 2 Tsp of Tamari (Gluten Free Soy Sauce) or Coconut Aminos

Toppings

• Sprinkle of Hemp Seeds
• 3/4 Cup Chopped Cabbage
• 3/4 Cup of Fermented Veggies
• 2-3 Cherry Tomatos 
• 1 Piece of Gluten Free Naan Bread

INSTRUCTIONS: 

Make the spinach cashew cream sauce, chopp veggies, heat naan bread until golden both sides, top with cream, and put veggies ontop plus hemp seeds. Ready to eat! :) 

Cauliflower Fettuccine Alfredo

CAULIFLOWER FETTICUINNE

• 2 cups cauliflower florets (1 small/medium cauliflower)

• 1/2 tablespoon extra virgin olive oil

• 1 tablespoon minced garlic (from 2 med/lg cloves)

• 1/2 cup unsweetened and unflavored almond milk

• 1/4 cup nutritional yeast

• 3/4 Cup of Seasonal mushrooms

• 1/2 Cup of Cashews

• 1 red onion

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon onion powder

• 1 bag of coconut bacon

• 1/4-1/2 teaspoon garlic powder

• 3/4 teaspoon fine grain sea salt, or to taste

• 1/4-1/2 teaspoon pepper, to taste

• Kelp Noodles

• Fresh parsley, for garnish
   

INSTRUCTIONS:

Drain Kelp Noodles (Cook 2-4min) ,Blend Sauce & Garnish & Enjoy!

Baked Pumpkin Wontons

Makes about 24 wontons

INGREDIENTS:

• 24 wonton wrappers

• 1/2 of a 15 oz can pumpkin puree

• 3/4″ piece of fresh ginger, minced

• 1 green onion stalk, finely chopped

• 1 teaspoon soy sauce

• Drizzle Chili Oil Optional

• Salt and pepper to taste

• Sriracha hot chili sauce to taste

• Olive oil

• 1/2 of garlic hummus

INSTRUCTIONS:

Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil (a darker pan helps to brown the wontons).

In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Season to taste with the salt and pepper and Sriracha sauce (start with a teaspoon of the Sriracha and keep adding until desired spiciness. I’ve gone up to a tablespoon). Mix well.

Place about a 1/4 teaspoon dab of hummus in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling. Do not overfill, the wonton will puff up a bit in baking. Wet the edges on two sides and fold to form a triangle. Press firmly down to seal the edges.

Place the folded wontons on the prepared baking sheet and lightly brush with oil. Bake for 8-10 minutes on each side until brown and crispy.

Coconut Sour Cream
Makes a little over 1/3 cup

• 1/2 of a lemon juice

• 1/4 cup coconut or almond yogurt plain

• 1/4 teaspoon granulated onion powder

• 1/4 teaspoon granulated garlic powder

• 1/2 teaspoon fresh cilantro, minced

• Salt and pepper to taste

Chocolate Covered Dates

INGREDIENTS: 

• 8 Medjool dates, pitted (Natural Delights used)

• 1/2 cup vegan chocolate chips

• 1 tsp virgin coconut oil

• 1/4 -1/3 cup nut butter, softened to room temperature

• coarse sea salt

• superfood toppings: try coconut, goji berries, chia seeds, cacao nibs, spices or orange zest

INSTRUCTIONS:

1. Pit dates.

2. Fill dates with nut butter, press closed with fingers. Place dates in the freezer to chill for 5-10 minutes - this will help them be coated in the chocolate more easily.

3. Warm chocolate chips and coconut oil in the microwave until soft, stir briskly until silky smooth. Make sure chocolate cools a bit before dipping.

4. Dip stuff chilled dates in the melted chocolate. Coat well. Lift date out of chocolate with fork and place on a parchent paper lined plate or small baking sheet.

5. Top date with sea salt and optional superfoods. Repeat until all dates are coated.

6. Place finished dates, on parchment paper, in the freezer until firm enough to handle and eat. Usually about 5-15 minutes. Store leftover in the fridge -- let the stored dates warm a bit before serving for a softer texture.

Homemade Almond Milk

Store bought Almond Milk can contain lots of preservatives such as carrageenan, heres how to make your own almond milk at home! Super easy & delicious.

INGREDIENTS:

• 1 Cup of Raw Almonds

• 2 Cups of Water 

• 2 Pitted Meedjol Dates

• 1 Tsp of Vanilla Almond Milk

• Dash of Pumpkin Spice (optional) 

Pumpkin Spice Collagen Cupcakes

I recently did a catering event for Organic Spa Magazine sharing Neocell Collagen Infused Recipes & Dessert. And since it was fall themed, I thought I would share my mini paleo collagen pumpkin spice cupcakes. These were truly a hit! Many came back from thirds, and a lady asked to bring a box home hehe. Recipe is below, warning make enough! 

INGREDIENTS: 

• 3/4 cup coconut flour & almond flour ( I always say half half does the trick)
• 1/2 cup pumpkin puree
• 3/4 cup maple syrup or coconut nectar
• 6 organic eggs
• 2 scoops of Neocell Super Collagen
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1 teaspoon lemon juice
• 1/2  cup of full fat coconut milk
• 1/2 cup of all purpose flour

FROSTING

• 1 cup room temperature Earth Balance brand vegan butter
• 3 Tablespoon of maple syrup
• 1 Teaspoon of pumpkin spice
• 1 Taplespoon of pumpkin puree
• 2 teaspoons almond milk
• 3/4 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 350F and line up with mini cupcake liners. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps. Bake for up to 25 min until nothing sticks to a toothpick. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.

Pumpkin Spice Smoothie

INGREDIENTS:

• 4-5 pitted meedjol dates

• 3/4 cup raw almonds

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon pumpkin spice

• 2 Cups of Vanilla Almond Milk ( Unsweetened)

• 2 Tablespoons reishi mushroom

• 2/3 cup (150g) pumpkin puree (canned or fresh)

INSTRUCTIONS:

BLEND & ENJOY

Peanut Butter Cupcakes

These YUMMY Banana Peanut Butter Cupcakes are No Flour Added & Gluten Free Glazed with with Strawberry Coconut Date Frosting Topped with Coconut, Goji Berries and Goji Berries.

Serves: 12 muffins or 24 mini muffins

INGREDIENTS:

• 1 cup nut butter ( I used peanut butter)

• 2 medium sized bananas

• 2 large eggs (or Egg Replacer)

• 1 teaspoon vanilla extract

• 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)

• ½ teaspoon baking soda

• 1 teaspoon apple cider vinegar

• Add Your Favorite Toppings

Strawberry Glaze

• 1 Tablespoon Coconut Oil 

• 3-4 Dates Pitted

• 1/2 Lemon Juice

• 1 Frozen Strawberry

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.

2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.

3. Blend until well mixed.

4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.

5. Add additional toppings of your choice to each muffin and lightly stir into each cup

6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.

7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Avocado Toast!

Everyone LOVES avocado toast, not only because it is such a easy dish to make but because of all the nutritional benefits. But one thing I know for sure is everyone has their own way of making avocado toast, in this video below I share my secret to how I make my AVO TOAST slightly different, but ridiculously tasty! 

INGREDIENTS: 

• 1 Sprouted Whole Wheat Bread
• 1 Tsp of Coconut Oil
• 1 Avocado (Ripe)
• 2 Tablespoon of Cherry Tomatoes
• Fresh Chopped Basil
• Pinch of Sea Salt & Chili Flakes
• 1/2 Lemon Juice
• 1 Tablespoon of Hummus

INSTRUCTIONS: Heat coconut oil and toast on pan until golden, top avocado mash on top, top with cherry tomatoes, basil, and your favorite toppings. 

HERE ARE OTHER WAYS YOU CAN ENJOY AVOCADO TOAST!

Pumpkin Bell Pepper Pasta

INGREDIENTS: 

• 2 Cups of Coconut Milk ( Not Full Fat)
• 1 Cup of Pumpkin or Butternut Squash Puree
• 2 Tablespoon of Vegan Mayo to Thicken Sauce
• 1 Tsp of Ginger, Garlic, Turmeric
• 2 Tsp of Shallots
• 1/4 Cup of Bell Peppers
• 1/4 Cup of Organic Chicken Sausages or Choice of Protein
• Fresh Cut Basil for Garnish
• 2 Tablespoon of Low Sodium Soy Sauce
• 1/2 Lemon Juice
• 1 Tsp of Herb De Provence
• 1 Bag of Brown Rice Pasta
• 1/2 a Acorn Squash or Small Pumpkin ( Seeded ) 

INSTRUCTIONS: 

Cut Squash or Pumpkin in half and de seed, add olive oil, salt & pepper. Bake in oven for 20 min for 350 degrees. Cook pasta a cook, sauté shallots, garlic, ginger, turmeric, add seasoning and vegetables. Top with basil and alfalfa sprouts. 

Pistachio Collagen Rice Noodles

Neocell Pistachio Collagen Rice Noodles

Instructions: Cook & Drain Rice Noodles ( Approx 4-5mins or Until Fully Cooked)

Saute vegetables, add in mushrooms, seasoning, and add in cooked noodles, and sauce.

For Pistachio Cream Sauce: Add water, Lemon Juice, pistachios, cilantro, dried herbs, salt, blend until smooth.

Ingredients:

• 1 Bag Rice Noodles ( Gluten Free)
• 2 Cups of Water
• ½ Cup of Pistachios 
• 1 Whole Lemon
• 2 Tablespoon of Neocell Super Collagen Powder
• Pinch of Cayenne Pepper & Rosemary
• Pinch of Pink Himalayan Sea Salt
• ¾ Cup of Cilantro 
• 3 Tablespoon of Gluten Free Soy Sauce
• ¾ Cup of Bell Peppers
• ¾ Cup of Yellow Onions
• 1 Cup of Shitaki Mushrooms 
• 2 Tablespoon of Coconut Oil 

Almond Butter Rice Crispies

Almond Butter Rice Crispy Treats

Perfect gilt Free snack! 

Makes 12 squares

Refrigerate 15 minutes

Ingredients:

• 1/2 cup brown rice syrup
• 1/2 cup almond butter
• 1 tablespoon coconut oil
• 1 tablespoon pure maple syrup
• 1/4 teaspoon fine sea salt, or to taste
• 1 teaspoon pure vanilla extract
• 3 1/2 cups gluten-free brown rice crisp cereal

For the chocolate topping:

• 1/3 cup dairy free chocolate chips
• 1/2 teaspoon coconut oil
• Unsweetened shredded coconut, goji berries, almonds and cacao nibs for garnish 

Instructions:

1. Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
2. In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
3. Stir in the rice crisp cereal until thoroughly combined.
4. Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
5. In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
6. Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
7. Slice into squares. Enjoy

Chocolate Dessert Wontons

Wontons are usually savory, but did you know you can also turn them in to yummy desserts! I love playing around with recipes, and making new appetizers. This recipe is perfect for a family and friends gathering! Warning these will go quick! 

INGREDIENTS: 

• 12 Wonton Wrappers
• 2 Ripe Bananas Mashed
• 1 Tablespoon of Macaccino
• 1 Tablespoon of Coconut Nectar or Honey
• 1 Tablespoon of Crushed Almonds 
• 1 Tablespoon of Cranberries 

Strawberry Coconut Dressing:

• 1 Cup of Vanilla Coconut Yogurt (Made My Own)
• 1/2 Cup of Strawberries 
• 1/2 Lemon Juice

BLEND & Keep Cool in Fridge 

INSTRUCTIONS: 

Preheat oven at 350, mash bananas add in Macaccino, sweetner of choice, crush almonds and cranberries. Fill wontons in the center, and seal with water on edges. Use parchment paper so it does not stick to bottom. I also put coconut oil all over and brush a bit on top to make it golden and crispy. Baked for 10-15 min until golden brown and enjoy! 

Coffee Alternative: Macaccino

If you are like me super sensitive to coffee, here is a great alternative to give you energy without the gitters and crash from caffeine. I love the benefits of Maca but sometimes the taste is a bit over powering. But recently I have found a company that roasts Maca and turned it into a yummy coffee alternative. Here is my version of a mocha frapachino without all the fat and caffeing crash. 

INGREDIENTS: 

• 1 Scoop of Macaccino Original
• 2 Cups of Vanilla Almond Milk
• 1 Tablespoon of Chia Seeds
• Top with Cacao Nibs & Coconut

INSTRUCTIONS:

BLEND & ENJOY! 

Rebbl Turmeric Chia Pudding

Rebbl Turmeric Chia Pudding 

Lately I have been obsessed with the benefits of Turmeric, and not only using this powerful healing herb in savory dishes but also in dessert dishes. Here is my Turmeric chia pudding perfect for post workout or as a breakfast of champions! ENJOY

INGREDIENTS: 

• 1 Bottle of Rebbl Turmeric Golden Milk
• 1/2 Cup of Organic Chia Seeds
• Top with Goji Berries & Almonds

INSTRUCTIONS: Stir in Chia with Rebbl Turmeric Golden Milk until it thickens, top with your favorite superfoods. Serve chilled! ENJOY

Rebbl Turmeric Golden Milk

For the base of my chia pudding I am using a California based company I found called Rebbl, I love that they are incorporating adaptogenic herbs and creating a powerful functional drinks that delicious and nourishing.

Neocell Pineapple Collagen Turmeric Smoothie

I LOVE getting a good workout every morning, this helps to get my endorphins going, and always keeps my immune system in check! What I realized is what we eat after our workouts is just as important! :) I have been including Turmeric & NeoCell Collagen in my post workout regimen. Here is my pineapple turmeric collagen smoothie! Fantastic for anti-inflammation, muscle recovery & joint health! 

INGREDIENTS:

• 2 Cups of Coconut Water 
• ¾  Cup of Pineapples 
• 1 Teaspoon of Turmeric Powder 
• 2 Tablespoon of Neocell Super Collagen Powder
• 1 Tablespoon of Chia Seeds
• ½ Orange 
• ½ Lemon Juice
• Top with Hemp Seeds 

Instructions:  BLEND & GLOW

Coconut Paleo Cupcakes

Makes 8 Cupcakes:

Ingredients

Coconut Cupcakes:

• 1 1/2 cups unsweetened coconut
• 1/2 Cup almond flour
• 2 teaspoons coconut flour
• 3/4 teaspoon baking powder
• pinch of himalyan sea salt
• 3 large eggs, (optional or use egg replacer)
• 1/3 cup coconut sugar
• 1/3 cup full-fat coconut milk
• 3 tablespoons coconut oil
• 1 1/2 teaspoons vanilla extract

Coconut Whip:

• 1/2 Cup of full-fat coconut milk
• coconut sugar or honey, optional
• 1/3 cup toasted coconut

Directions

1. Preheat the oven to 350°F . Line 8 muffin cups with liners.
2. Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
3. Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.
4. Whip the coconut cream top off cupcakes, and enjoy!