I love combining various vegetables into salads. My mainstays are beets and carrots and then I work around them. Hubby asked me to make a salad for his work so I combined what I had on hand and the following is what I ended up with. A
I came across this recipe a couple of years or so ago and I honestly can’t remember where I found it. I made a couple of modifications from the original as I tend to do. Feel free to add spicy pumpkin seeds, goji berries, or any other
Lately, I’ve become hooked on the above combination. Not entirely sure why, but they just taste so good together!! I literally will stack a slice of English cucumber, half (or a whole) grape or cherry tomato and a little slice of goat cheese cheddar or mozzarella then
This isn’t a recipe per se. More like an idea. This may sound like an odd combination but I was looking for a snack the other night and wanted to keep it healthy so I figured I’d have some greek yogurt with dairy free mini chocolate chips,
It really doesn’t get any easier than this. Healthy fat from the avocado, antioxidants from the raw cacao powder and hormone balancing maca powder. 1 small avocado or 1/2 large one 3 tablespoons of raw cacao 1/4 cup nut or coconut milk 1 teaspoon maca powder 1 teaspoon
No-Fail Kale Salad by Megan Gilmore (The Detoxinista) I was never a huge fan of kale and I know a lot of people who aren’t including my husband who actually likes this. Megan is definitely one of my favourite food bloggers. Her first book, Everyday Detox (where
Ingredients: 3/4 cup coconut flour 6 eggs, room temperature 1/3 cup unsweetened applesauce 1/4 cup water 2/3 cup maple syrup 2 tablespoons vanilla extract 1 teaspoon baking soda Chocolate Avocado Frosting: 1 avocado 1/3 cup raw cacao powder 3 tablespoons raw honey 2-3 tablespoons maple syrup
I love the freshness of this salad and the adaptability. The combinations are endless but the base is chickpeas and avocado. Ingredients: 1 can of chickpeas, drained and rinsed 1 English (seedless) cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced
I cannot take credit for this amazing soup but I really needed to share this with you. I stumbled across this recipe at www.eatyourselfskinny.com. I’ve always been intimated by making chicken soup. I have no idea why other than making the broth and then making the soup
Ingredients: Salad: 2 cups cooked quinoa 1 can chickpeas, drained and rinsed Red and orange peppers, diced 2 stalks celery, diced Handful of cherry tomatoes, quartered or halved ½ English cucumber, chopped Crumbled goat cheese (optional) Dressing: 1 lemon, juiced ¼ cup olive oil sea salt ground
Can of chickpeas, drained and rinsed 1 English cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced red, orange and yellow bell peppers ½ of a large avocado, cubed ¼ cup crumbled goat cheese juice of one lemon and one lime
Chocolate: • ¼ cup mini chocolate chips (I recommend Enjoy Life brand … they are dairy free) • 3 tablespoons almond or coconut milk • ¼ cup cacao powder • 3 tablespoons coconut oil, melted Dry Ingredients: • 3 tablespoons arrowroot starch • ¼ cup coconut flour
You can make as little or as much of this as you want, depending on your tastes. I’ve included the number of veggies in brackets but this is totally just a guide. Ingredients Salad Beets, grated (3) Carrots, grated (4) Zucchini, grated (1) Apple, cut in bite
Ingredients: 1 ripe avocado 1 1/2 T. raw cacao powder 4 plump Medjool dates (remove the pit) 1/2 t. vanilla extract 1/8 t. cinnamon 1 1/2 c. coconut milk (not the light stuff … use the full fat … it won’t hurt you) 6 ice cubes Directions:
There are so many food bloggers out there … it’s hard to wade through them all and keep them all straight. I’m still very much a paper girl (I know … it’s not that environmentally friendly but it’s still my preference) so I’m very excited for the
I came across this recipe from Joy McCarthy at Joyous Health. I adapted it a little based on what I had in my fridge. This is my adaptation. 1 can of (preferably organic) chickpeas 1 apple (gala) 2 stocks celery, chopped ½ red pepper, chopped ½ orange
These are the cookies depicted at the bottom of the tree. Ingredients: 1 1/2 c. seed mix (half and half of GROUND raw sunflower and pumpkin seeds) (can be made with ground almonds if you like) 1/3 c. shredded dried coconut (please try to find organic, real
Power Balls are the chocolate balls in the middle of the tree. Ingredients: 1 c. pumpkin seeds 1 cup sunflower seeds 1 cup shredded coconut (try to use organic) (extra for rolling) 2 cups pitted dates, soaked ½ c. raw cacao powder 2 tbsp coconut oil ½
With just the right balance of sweet deliciousness, these vegan/nut-free, chewy bite-size morsels will satisfy your sweet tooth and allow you to enjoy dessert again without the guilt! These are the cookies at the top of the tree. Recipes for the others to follow. Ingredients: 1 ¾
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