Sure, coffee is the traditional get-up-and-go, it contains beneficial antioxidants, but, for some, it’s a cup of anxiety. Coffee doesn’t actually provide energy, the caffeine just stimulates your adrenals, causing that jolt everyone seems to crave. But when you get that jump, in conjunction with the potential morning stressors, it can sometimes make you boil over.
You’re reading your email and find that you shoulders are tightening, you’re taking audible breaths, maybe even feeling a tinge of anxiety...this all could be caused by fight-or-flight and/or too much adrenaline, which could eventually result in adrenal fatigue. Adrenal fatigue is a tricky one to come back from because it actually causes you to feel exhausted and lethargic and in order to reconcile your tired adrenals, you’re required to stop caffeine altogether! (Reaching this point usually means coffee/ caffeine doesn’t have its usual kick to get you out of your slump anyway.)
This topic is very familiar for me because, typically, I know that coffee is too much for my system. Depending on the day, it can even trigger an anxiety attack and the unfavorable shakes. I love the taste of coffee, particularly fair-trade organic options that are roasted evenly, so that they don’t harvest mold (a popular issue with coffee beans). I also try to find low-acid options, but even all of those upgrades still don’t change what coffee can do to your adrenals. For me, I start to see the effects of it on my face and, unfortunately, I’m the type of person who sometimes requires signs of visible distress in order to finally put a stop to unsupportive behaviors.
So, the alternatives! Weirdly enough, most people respond much differently to the caffeine found in tea. Some of this has to do with the fact that different types of tea contain different volumes of caffeine (some herbal is caffeine free, white tea usually contains the least, green tea lies in the middle, and black tea yields the highest amount of caffeine, along with green matcha). Also, caffeine has a variety of different strains so, some can be more steadily processed by the body. (Bulletproof coffee claims to have that as one of its perks...not causing you to peak and crash.)
Experimenting with different teas can have a variety of perks. Most boast loads of health benefits and you’re able to access your inner medicine woman, seeking certain types for your particular ailments. During my sister’s pregnancy, I found a way to amp her protein intake (my mom says it’s so important because you’re building a baby brain) by making her hemp mylk lattes with an assortment of different herbal teas. It’s super simple and so delicious. Hemp is an amazing source of protein, containing a whopping 10 grams per tablespoon! That’s about as much as a large hard boiled egg. Hemp also contains the oh-so-healing omega-3 fatty acids, along with fiber and other vitamins and minerals.
To make a hemp mylk latte, your first step is to brew a cup of tea...I like to steep mine a little longer since you’ll be dilluting it with the mylk. In a blender, add a tablespoon of hemp seeds to approximately 1/4 cup of hot water. I like to add pure stevia (like Sweet Leaf) or a little bit of raw, organic, local honey. If you have vanilla bean, cinnamon, collagen protein, or any other health boosters, those are great add-ons too! Last, BLEND. (It also works to pour your brewed tea with the desired ingredients and blend, but you just want to make sure all of the little hemp seeds are blended fully to reach the desired smooth/ creamy consistency.) Once it’s complete, this tea even has a nice froth to it so, you’re not missing a thing!
Another great option is a blended, chilled matcha latte shown below! Not only is matcha delicious, it also comes with a barrel of health benefits!
Note: I DO still drink coffee, but never more than 2 cups a day. I am also very careful to take an inventory of how I’m feeling and what I’m taking on that day. If it’s a particularly stressful time, I just avoid it. I also never drink coffee before a flight or speaking engagements because those already make me nervous so, pouring some adrenaline on that would not be supportive!
It has been QUITE sometime since I posted a recipe so, I will be making up for lost time by posting TWO!
My intention was to have my travel/ restaurant reviews up and running (since I was eating out more than eating in during my travel season), but I'm not going lie-- I am a little overwhelmed by all of the content I need to organize! So, in the meantime, here is a simple green soup I made up one day and it turned out pretty great. (Yay for beginner's luck.) Happy tip: I ended up storing half of this batch in an airtight container, freezing it, and recently thawed it out after months and it tasted just as good as the first day I made it!
I try to bring my lunch to work as often as possible and because microwaves aren't a personal option for me, I needed something I could enjoy chilled. (Microwaves emit radiation into your food and reduce the amount of nutrients. For more science that is beyond my scope of knowledge and vocabulary click here.) So, not only was this soup a great lunch solution-- so is my Quinoa Kale salad!
This is a recipe I've made countless times for my Radiance Refinery workshops and parties I've been to-- so, it's become a popular one. Like I mention in the video, it's really versatile and fun to switch up your ingredients adding ingredients like peaches, apples, nuts, peppers, feta, etc. To create even more of a crowd pleaser, divide your quinoa in two to three bowls and create a variety of salads for people to compare and enjoy!
*Added note: I am famous for creating meals without measuring ingredients! This is one of the major reasons why I don't post more recipes, BUT I assure you, you can't really mess up these dishes! When it comes to the veggies, I basically add more of something based on my current taste preference, what I have in my fridge, and/or if I'm needing a specific vitamin! I'll add more spices depending on if I'm wanting more of a healing effect-- if you're sick or experiencing pain, load up on the anti-inflammatory spices! If you're feeling a little acidic, maybe reduce the amount of salt. Just smell and taste as you go and you really can't go wrong!
While living in LA, one of my very favorite grounding foods was the lasagna at restaurant called Maggiano's. Well, as I usually mention in these recipe posts, while I loved it, once I changed my eating habits, I knew I wouldn't be eating that lasagna again UNLESS I revamped the recipe in a pretty big way! Luckily, I found their recipe, cleaned up the ingredients, made it gluten-free, tweaked measurements (actually removing a lot of cheese), and decided to cook it three years ago for Christmas dinner. Since it was so well received, I've made it each year since, gradually refining bit by bit to create this crowd pleaser CLEAN lasagna.
In this ingredients list, I prefer to select all organic, non-GMO options! When it comes to dairy/ animal products, it's especially important to choose antibiotic-free, grass-fed, organic, and non-GMO...if and when possible! While this recipe isn't necessarily "healthy", by improving the quality of the ingredients, you are removing a lot of detrimental additives.
For the Filling:
- 4 whole eggs
- 1 cup parmesan cheese
- 32 oz. ricotta cheese
- 1/2 cup brown rice flour
- 1-1/2 tsp pink salt or sea salt
- 1/2 tsp black pepper
- 1-1/2 tsp finely minced garlic OR 1 tsp granulated garlic
1. In a large bowl, add the eggs, parmesan cheese, ricotta cheese, and garlic.
2. Mix well with a whisk. Add the flour, salt, and pepper. Mix until completely incorporated.
3. Scrape down the sides of bowl-- mix again.
4. Use immediately or refrigerate.
- One 9 oz. box of brown rice lasagna noodles, I prefer Jovial!
- Lasagna filling (above recipe)
- Two 25 oz. jars of marinara sauce, I prefer Mezetta's Roasted Garlic and Caramelized Onion, but Jovial's is good too.
- One 16 oz. bag of Italian Blend shredded cheese OR 1-1/2 cups of mozzarella, provolone, romano & parmesan cheese.
- 1 lb. of grass-fed ground beef, browned
1. Boil lasagna noodles for 4 minutes prior to assembly. (Don't cook any longer to avoid mush!)
2. Using a rubber spatula, spread 1/2 cup marinara sauce on bottom of baking dish. Lay a layer of lasagna pasta over sauce. (If using traditional lasagna dish or casserole dish, it ends up being approx. 4 lasagna sheets per layer. If needed, cut sheets to fit space) Approx dish sizes: 10" x 16" or 13" x 9".
3. Spread filling evenly over pasta with spatula. Then, evenly distribute the 1 lb. of browned (cooked) ground beef. Place another layer of pasta sheets on top, then spread 1/2 cup marinara.
4. Repeat this process until you reach 3 layers of noodles. Two layers of filling. The top of the lasagna should be a layer of noodles with another 1/2 cup of marinara on top.
5. Cover lasagna with a layer of plastic wrap and a layer of aluminum foil, if storing over night.
If cooking right away, cover the baking dish with aluminum foil and bake lasagna in preheated oven set to 350 degrees.
6. Cook lasagna for approx. 40-45 minutes. Then, spread 16 oz. of Italian Blend shredded cheese on top. Cook for additional 15 minutes, or until golden.
*Optional: add sliced zucchini to layers (shown below)
Christmas just wouldn't be Christmas without a little tradition and FOOD! One of the most common things I hear this time of year from clients is that they sort of see December as a "cheat" month because people gift them with goodies, they have their traditions, and/or they feel the need to accommodate their family. While I can understand these justifications, it honestly is just a tragedy to think that people will practically destroy their hard work and health by falling "victim" to tradition, family, and food! I'm sure "tragedy" seems a little dramatic, but if someone uses this type of justified thinking during the holidays, they're probably going to use it every holiday, family gathering, or in times of stress-- and it is MORE than unnecessary considering the vast options out there!
Recreating traditional recipes or craving whims is one of my favorite things to do because you're honestly not missing out. Not only do you get satiate that craving by getting partake in the tradition of still eating xyz, you also get that bonus satisfaction from the fact that you're not eating foods that make you susceptible to weight gain, illness, inflammation, and disease. I realize how good "conventional" holiday treats can taste, but at the end of the day, it really and truly is so much more about the emotions that food evokes than the actual food itself. It's a placebo effect. Daily, people are putting their life on the line (quality and longevity) for what? FLEETING moments of bliss and/or mindless eating. Because? As humans, we just want to feel good. So, if it means grabbing fast-food or eating Christmas cookies, we think it's worth it at the time because, again, we just want to feel good. But what we don't stop and realize is that food is just a short-term patch. A patch that will last an hour or so...until we feel back to where we started, OR worse because we're feeling guilty about what we just ate.
I just challenge you to go to the source of your discomfort, pain, or sense of dull and see what it's REALLY about. Usually, in my program, we touch on "Primary Foods": relationships, career, home environment, creativity, spirituality, finances, etc. These are the things that give us our primary source of energy, not food. When we're high on life and full of soul-food, ingestible food becomes an afterthought. SO, try thinking of ways you can elevate your sense of self without food-- realizing that we've built an emotional relationship with food that usually never ends well. TAKE YOUR POWER BACK.
One way to do this? When you want some indulgence via food, opt for healthier options/ alternatives. Trust me, they're out there! I would also like to highlight that while it isn't always easy-- it's also isn't always hard! When I first started this change, I had moments of withdrawal, but, now, someone couldn't pay me to eat most conventional treats/ foods. I don't see value in it-- not only because I now see the light and know that you can eat healthy AND delicious at the same time, but because that food just isn't appetizing when I know the harm it could have on my body, energy, and mental health....and what it's really made of. (Hint: it has just about as much real food in it and/or health benefits as eating a Christmas ornament.)
IF you would like some support and assistance in making this transformational transition, contact me for a complimentary 45-minute consultation....now, ENJOY THE RECIPES BELOW!
Basmati Rice Pudding
This is by far one of my favorite new food traditions! I do suggest making double because it's amazing right out of the oven AND eaten chilled the next day for breakfast...SO good. (The video above is from my Instagram story I recently posted.)
- 2 cups water
- ½ tsp sea salt
- 1 cup white basmati rice (rice with the lowest GI)
- 1 - 14 oz. can organic coconut milk
- 2 raw egg yolks only, beaten (the most nutritious part of the egg! Contrary to popular belief, studies show that yolks can actually lower your chance of heart disease!)
- 3 Tbsp + 1 tsp lakanto, xylitol, erythritol, or brown coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup shredded coconut, optional garnish.
- for added "holiday" flavor, omit the 1 1/2 teaspoons of cinnamon and nutmeg and use 1 1/2 tsp of premixed pumpkin pie spice- or, just add allspice, cardamom, clove, etc. You can also add 1/2 tsp vanilla extract or Frontier's vanilla flavoring before baking.
To Cook Rice: In a medium saucepan bring 2 cups water to boil, cover, reduce heat to low, and cook 30 minutes until rice is tender.
To Make Pudding:
1. Combine coconut milk, sweetener, egg, cinnamon, and nutmeg.
2. Combine liquid ingredients with cooked rice. Mix well.
3. Fold into a baking dish or casserole dish that has been coated evenly with quality butter or coconut oil.
4. Bake at 350 degrees for 25 - 30 minutes.
5. Serve warm or chilled! This dessert/ breakfast is delicious when topped with shredded coconut, berries, pumpkin seeds, and whipping cream, if desired.
- 1 can of organic coconut cream
- 1 - 2 Tbsp of sweetener (optional)
1. Using an electric mixer or hand help blender, whip cream and healthy sweetener of choice at highest speed until stiff peaks form (approximately 3 minutes).
2. Store in an airtight container for at least 4 hours (best overnight).
Mini Egg Casseroles
For this easy crowd pleaser, measurements really all depend on how many people you're cooking for! My mom and I have separately made these a handful of times without an actual recipe and we've both eyed it and it came out pretty much the same.
- Eggs, organic and pasturized is best
- Almond milk, unsweetened
- Additions: chopped zucchini, spinach, bell pepper, onion, beef or turkey sausage, quality, goat cheese, tomato, shredded red skin potato-- really anything that you might desire in an omelet! Also, it's fun to have at least few different options to appeal to larger groups. Maybe one meatless and/or cheeseless.
1. If you're using meat, onion, zucchini, bell pepper, or anything that takes a while to cook through, first, cook in a pan. I prefer sauteing onion, zucchini, and my peppers a little before baking to ensure that they're tender. Also, partially brown any meat before baking!
2. Mix all ingredients into a bowl. Add a splash of almond milk. For approx a dozen eggs, maybe 1/4-1/2 cup of almond milk. Add salt, pepper, etc. to taste preference.
3. Evenly pour into lightly oiled muffin tins (ghee, butter, olive oil) or paper liners (they do stick a bit to the paper, but it does make serving a little easier)
4. Bake at 375 for approx 18-20 minutes.
Pairing suggestion: these taste great with piped whipped avocado! (Sort of like a frosting. You just blend avocado with a little bit of olive oil to make it smooth and creamy. Then, add the mixture to a ziplock bag with a tiny corner snipped.)
This recipe was a fun one to create because I have always had a LOVE for ginger cookies (especially the giant ones at Whole Foods), but in the persuit of eating foods that align with my body, I don't choose to eat gluten or refined cane sugar-- SO, this delicious cookie was created! Pairing suggestion: Hallmark Christmas movie ; )
- 3/4 cup organic palm oil shortening (Nutivia has a responsibly sourced option that doesn't harm the orangutan's natural habitat)
- 3/4 cup packed brown coconut sugar
- 1/4 cup amber coconut nectar (Big Tree is a good option)
- 1 egg
- 2 cups brown rice flour
- 2 tsp baking soda
- 1/4 tsp sea/pink salt
- 1 tablespoon ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or pumpkin pie spice
- 1/8 cup xylitol (optional garnish)
1. Preheat oven to 350.
2. In a large bowl, mix together shortening, brown sugar, and nectar.
3. Whisk in egg. Set aside.
4. In a large bowl, mix together dry ingredients (minus xylitol).
5. Add flour mixture to sugar mixture and blend until fully combined.
6. Shape dough in small balls (approx 1 1/2 inch...a little smaller than a golf ball) and gently press dough on a plate of scattered xylitol.
7. Transfer to baking sheet 1" apart.
8. Bake for 10-12 minutes.
9. Let cool for 5. Then, transfer to cooling rack.
Seasons Greetings and Happy Eating!
This Medicine Woman recipe is perfect for those of you who would like a holistic way out of a common cold, flu, minor aches, etc. This is MY flu shot. I can honestly say that I always experience major turnaround by drinking regular doses of this and my clients can verify it's magical powers.
Most people don't realize that antibiotics are for bacterial infections- not viral infections!
If you have a sick child and you know they won't drink this, use these seasonings (skip the cayenne for small children) and/or tea and mix it with a good quality broth (bone broth is best, but chicken or vegetable broth will do), veggies, and brown rice noodles!
Last note: I know it's so tempting to self-soothe with treats (sugar, refined carbs, dairy), but know that not only will it delay your recovery, but will also contribute to infection, mucus, and inflammation! Yay vegetables!
For those of you who missed my Clean Thanksgiving cooking demo at Natural Grocers, you haven't totally missed out! I am sharing my entire menu for this special holiday. I usually try a new recipe each year for kicks, but because we're having such a small gathering, I am sticking with the basics! Not only do I think Thanksgiving is a wonderful opportunity to share love with your family by cooking them a lovely meal, I also think it's an equally fabulous opportunity to think about what you are grateful for...or what you should start being grateful for. Read more to see the recipes for all of my holiday menu items! Also, take a look at this scary article to see what you're REALLY missing by eating a clean Thanksgiving! Hint: it's not flavor.
I have gone through quite a few carrot cake recipes over the years to come up with the perfect birthday cake for my lovely mother!
She has always been quite particular about her carrot cake, enthusiastically expressing that she doesn't want a "spice cake"...meaning, she wants actual carrots in the carrot cake AND a lot of walnuts!
In my process of cleaning up recipes, I usually use Google to find a "traditional" recipe with good reviews and then, I make the necessary swaps. In this particular recipe's case, I used all organic ingredients, changed the oil, exchanged some oil for apple sauce, swapped the wheat flour for brown rice flour + tapioca flour, replaced the sugar with lower GI sweeteners, improved the quality of salt and butter, and for the sake of my beautiful mother-- amped up the amount of nuts and carrots!
I hope you enjoy!
FOR THE CAKE
2 1/2 - 3 cups lightly packed, grated carrots (approx 4-6 carrots)
3/4 - 1 cup chopped walnuts, toasted (more for topping the cake if desired)
1 3/4 cups brown rice flour
1/4 cup tapioca flour
1 3/4 tsp. baking soda
3/4 tsp pink or sea salt
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 cup unsweetened apple sauce
1/4 cup coconut oil
4 large eggs, room temperature
1 1/2 cups brown coconut sugar
1 1/2 tsp pure vanilla extract or Frontier vanilla flavoring
FOR THE FROSTING
(I don't prefer a thick layer of frosting so, if you are someone who does, I would suggest doubling this recipe or doing an additional half.)
1 lb. organic cream cheese, softened
1/4 cup grass-fed, unsalted butter (1/2 stick), softened
3/4 cup xylitol, powdered (if you prefer, you can also use non-gmo erythritol or stevia. If using stevia, measure to taste...start at 1/2 tsp and you may want to double the recipe because it won't leave you with much frosting)
1 TBSP pure vanilla extract or Frontier vanilla flavoring
1/2 tsp pink or sea salt
For Cake and Frosting
For those of you who missed my recent cooking tutorial at Natural Grocers, I shared one of my tried-and-true recipes my whole family has grown to love! This Dutch Baby/ German Pancake recipe is actually on of the very first recipes I learned in good ol' home ec class...except now, it's (obviously) my cleaned up, gluten-free version! This versatile dish is something I love to contribute to gatherings because A. It's easy, B. It's delicious, and C. It's super impressive looking and you don't have to invest much time or energy whatsoever!
What makes this pancake different from most is that it's baked in the oven and it's primarily egg-- so, bonus protein. You can either create something beautiful family-style in a cast iron skillet or a pie pan-- OR, my favorite, in muffin tins for individual-sized cups. (You will see in my images the variety of versions.)
- 1 1/4 cup grass-fed butter
- 1 cup brown rice flour
- 1 cup almond milk
- 6 eggs, lightly beaten
- 1/8 tsp of Himalayan or sea salt
Preheat oven to 350 degrees. If you're using a skillet, pie pan, or baking dish, melt all of your butter in the oven while the oven is preheating. If you're using muffin/ cupcake tin, evenly distribute butter into each cup. This recipe usually will yield approx 24 cups. Note: Watch carefully because you don't want to brown your butter! Remove from oven just as soon as butter is liquefied.
In a medium bowl, mix together all of your ingredients thoroughly. Tip: if you're choosing to make small cups, I suggest you pouring the mixed batter into something with a spout because it can get a little messy. Also important: only fill cups half way with batter!
After pouring batter in pan(s), bake on the center rack in preheated oven for 30-40 minutes. For cups, approx 20 minutes, or until golden brown.
My favorite serving suggestions-
- Wild-caught smoked salmon with organic goat cream cheese. To get the piped appearance, I used softened cream cheese and a ziplock bag with the corner clipped. This tastes awesome alone or I've added fresh dill, capers, and sliced cherry tomato....it's also really pretty dressed up a little (picture shown above).
- Guacamole with a halved or quartered cherry tomato (shown below).
- Great brunch option the day after Thanksgiving. Take advantage of leftovers and fill with roasted turkey and cranberry dressing.
- Fruit of all kinds! Sauteed, compotes, fresh!
- Cashew cream mixed with berries and stevia makes a lovely filling (shown below).
- I also recently sauteed a bag of organic berries in a pan and added approx. 1 1/2 cups of water, a little bit of Frontier vanilla flavoring, some stevia, and kept adding the chia seed until it thickened into a berry jam, while continuing to cook on a low simmer. Not only did this taste awesome warm, but after I stored it in a jar in the fridge overnight, I could eat it alone with a spoon! So satisfying.
You may be thinking, "that is a lot of butter!" and yes, it is. As you will see below, if you don't add that much butter, the pancake won't rise and curl into the right shape. It still tastes awesome when you omit some of the butter, but you won't get the bowl/cup-like appearance. It will be a little more dense and flat, as you can see seen in some of the pictures!
For those of you who had to miss my cooking demo at Natural Grocers recently, here are the recipes I went over and a fun article about the mood-boosting benefits of cashews.
For all of these recipes, minus Parmesan Cheese, you need to soak the raw cashews first.
Not only does soaking insure a creamier texture, all nuts (and seeds and grains) are usually difficult for most people to digest because of an enzyme-inhibiting substance in them called phytic acid. ("Enzyme inhibitors" = enzymes secreted during digestion can't do their job because they can't properly break down the food.) Phytic acid actually impairs your body's ability to absorb certain vitamins/ minerals so, by soaking them, you are able to reduce that effect and reap more of the health benefits of nuts because your body is able to assimilate the nutrients better.
To soak them, simply cover them with purified water in a glass or stainless steel container overnight for 8-12 hours. You can then drain and refrigerate them, but you need to utilize them within approx 48 hours to avoid mold. If you don't utilize all of your soaked nuts or would like to consume dried nuts in a healthier way, dehydrate them in the oven set on low for 8-10 hours,
- 1 cup, soaked, raw cashews (soaked in water for 4-6 hours, or overnight, and drained)
- 1/4 cup, chopped red bell pepper
- 2 tablespoons, extra virgin olive oil (organic is best)
- 2 tablespoons, water
- 1 1/2 tablespoons, lemon juice
- 1/2 teaspoon, sea salt or pink salt
- 1/2 teaspoon, turmeric powder
- 1 teaspoon, onion powder
Add cashews, chopped bell pepper, water, lemon juice, and olive oil to food processor. Blend on high until all ingredients are fully blended. Then, add seasoning and blend until mixture reaches a smooth and creamy consistency.
You can store in an airtight container for up to 7 days!
(One of my favorite ways to enjoy this, shown in the pic above, is using it to top off my "Mexican Spaghetti" - black bean noodles, sauteed veggies, and taco seasoned grass-fed ground beef. Or, more simple & vegan option, using it in a black bean, pico de gallo, fajita veggie layered dip.)
- 1 1/2 cups, soaked raw cashews (soaked in water for 4-6 hours, or overnight, and drained)
- 1/2 teaspoon, sea salt or pink salt
- 2-2 1/2 teaspoons, lemon juice
- 3/4 cup, water
Add all ingredients to food processor and blend until smooth and creamy.
(This recipe is great because it has all sort of potential! One of my favorites: add green chilies, tomato, lime juice, and/or cilantro for a delicious enchilada sauce or to top off a taco salad. Another option is to omit the salt in the recipe and create your own creamy dessert. One option: add berries, vanilla, and stevia for a sweet, mood-boosting treat.)
- 1/3 cup, raw, dry cashews
- 1/4 teaspoon, mustard powder
- 1/4 teaspoon, sea salt or pink salt
- 1/4 teaspoon, fennel seeds
Finely blend all ingredients until mixture reaches a parmesan cheese texture. This one is best blended in a coffee grinder or something that can powder the fennel seed. Store in an airtight container for up to a month.
Key Lime Cream
- 1 cup, soaked raw cashews (same as other soaked recipes above)
- 3/4 cup, organic unsweetened coconut milk, shaken. (I prefer the full-fat version vs. reduced-fat because it reaches a thicker consistency and it's a good fat!)
- 1/4 cup, melted coconut oil (organic extra-virgin, raw is best!)
- 3-4 limes, 3 is okay if they're large.
- 1/2 cup, xylitol, powdered. Simply put granulated xylitol in a blender/ coffee grinder/ or small food processor and pulse until it reaches a "powder" consistency.
First, roll limes around counter to help release juice. Then, grate 2-3 limes for zest before juicing. Juice the limes and set aside. Add all ingredients to food processor and blend until smooth and creamy. Pour/scoop mixture into a muffin tin, lined with baking cups. Top with lime zest. Freeze for 2-4 hours. Remove for 10 minutes to thaw before serving. Store for up to 2 weeks.
If you try one of these recipes, please post in the comments section! Want to be in-the-know about my latest cooking demo schedule and complimentary grocery tours? Sign up for my newsletter below!
Repost from February 2015
The moment I saw more snow start to fall this evening, I decided my clean PANCAKES would be the perfect thing to warm my soul! This recipe took me quite some time to master...and since they make me SO happy, I thought I should spread the love and share my "top secret", EASY recipe! Doesn't hurt that they're gluten free, sugar free, gluten free, dairy free, right? The one thing I want in exchange for this recipe: please make sure you do these clean pancakes justice and use a healthy topping! See below recipe for serving suggestions.
I used all organic. It isn't necessary but it is more than ideal!
Yields approx. 6 pancakes
- 3/4 cup brown rice flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon pink salt
- 1 cup almond milk, unsweetened. (If not homemade, my favorite is Pure Almond Milk.)
- 1 tablespoon lakanto (pure monk fruit), xylitol, erythritol, or one Sweet Leaf stevia packet. I usually use stevia or mix half brown lakanto and half xylitol but they're all good sugar replacement options!
- 1 egg
- Extra-virgin coconut oil, to grease pan
* Optional: 1-2 teaspoons alcohol-free vanilla extract and/or cinnamon
Mix all dry ingredients together. Add milk and egg and whisk until smooth. Add a little bit of coconut oil to pan. Warm pan on medium-low to medium heat. Once the pan is warmed, pour batter, as usual! Once the edges are smooth and center is bubbly, flip!
My favorite topping options:
- I love the convenient bags of organic frozen berries at the grocery (mixed berries, blueberries, or strawberries). Simply cover the bottom of a pan with a bit of water, add frozen fruit, and sauté on medium-high heat, until most of the water is gone.
* Optional step: To thicken the juice, add 1 tablespoon of Bulletproof's Collagelatin
Collagelatin supports rapid repair of tissues and bones, helps support joint mobility and smooth, healthy skin! It becomes gelatinous in cooled liquids, mixes easily in hot liquids, and is great to use to thicken sauces. You can enjoy this warm, but if you let it chill, it will become a jam-like consistency.
- Peeled, chopped, baked green apples with cinnamon, allspice, nutmeg...and chopped walnuts are a nice addition.
- Fresh berries are great if you want to add them to your batter and bake them into the pancakes.
- Add walnuts, organic/ grass-fed butter, cinnamon & spice, and lakanto in a pan. Sauté on medium heat until mixture becomes thickened, for a "nut roll-esque" pancake.
- Grass-fed butter with cinnamon and a little more of the sweetener. Simple but delicious.
- Almond butter (unsweetened) with any/all of the following: chia seeds, shredded coconut, pure cacao powder, one of the 3 sugar alternatives listed in recipe.
- Sweetened and spiced pumpkin puree.
....I could go on and on for days!
Happy and healthy eating! - Holly