In an effort to help my twin sister who has to assemble four lunches for her children every school day, I came up with three of the most nutritious options for trail mixes I could think of, taking into consideration each of their preferences. Two of the girls love fruit, so I mixed nuts, fruit and the chocolate chips for them. Her only boy likes straight forward and simple. So, for him, I did almonds, peanuts and chocolate chips. Girl number three wanted everything but the fruit. Easy! I will do anything for these kiddos….I call them the fantastic four and I am the very proud founder of their official fan club!
I started this little experiment with raw nuts from the bulk section of Whole Foods. I also picked up some dried papaya, pineapple, wild blueberries and cranberries. Oh, and dark chocolate chips! All of the nuts went onto two large pans and into the oven at 250 degrees for 30 minutes. While the nuts toasted, I sliced the papaya and pineapple into little pieces and set them aside. Then, after the nuts were toasted and cooled I started assembly. Tons of nutrients, phytochemicals and antioxidants without all of the added and probably rancid oils present in most packaged trail mixes and packaged nuts! Read more
This pizza dough comes together in mere minutes, is über nourishing and crazy yum! It comes from one of my favorite cookbooks, A Modern Way To Eat by Anna Jones.
1 medium cauliflower, cut into large pieces
1 cup almond flour
1 cup gluten-free oats
2 pasture eggs, beaten
pinch of oregano
sea salt and freshly ground black pepper
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Blend the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the almond flour, oats, oregano, salt and pepper, and mix together. Form into a ball. Place the ball of dough in the middle of the baking sheet and flatten it out with your hands or a rolling pin to about 1/4 inch thick. Bake for 25 minutes, until just golden.
This recipe is from Amy Chaplin…….I made a couple of changes, which seems to happen with every batch, but either way these are so perfect with each and every ingredient full of beneficial nutrients.
1 1/2 C sprouted spelt flour
2 T soaked chia seeds
1 T aluminum-free baking powder
1/2 C almond milk
1/3 C finely ground corn grits (optional)
zest of one orange
juice of one orange
1/3 C melted and cooled coconut oil
1/3 C grade B maple syrup
1 T vanilla extract
1/4 t sea salt
1-2 C blackberries or berry of your choice
Preheat oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.
Soak the chia seeds in the almond milk while you prepare the mix. Grind corn grits in a spice grinder if using. If not, increase the flour by 1/3 C. Add it and the other dry ingredients to a mixing bowl and whisk together.
In a separate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed mixture. Whisk to combine. Add the dry ingredients and stir until mostly combined; add berries and gently stir to incorporate.
Spoon batter into muffin cups and fill to the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to sit for five minutes before removing from muffin tin to cool.
This is an amazing alternative to oatmeal. And, it is gluten-free and crazy delicious! It’s a little bit of a process, but I promise it is really easy!
1/2 C sprouted quinoa
1/2 C amaranth
1/2 C buckwheat groats
1 1 1/2 inch piece of fresh ginger, grated
1/2 t cinnamon
1/2 t freshly grated nutmeg
1 T fresh lemon juice
2 T ghee
1/4 t sea salt
3 C cashew milk or milk of your choice
fresh berries and grade B maple syrup to serve
The night before, grind the buckwheat groats and quinoa in a spice grinder. Transfer the buckwheat flour to a mixing bowl and stir in the amaranth. Cover with three cups of water and the lemon juice. If your quinoa is not sprouted, add it in and increase the water to four cups. Cover and let stand for 10-12 hours.
Melt the ghee in a heavy bottomed pot and add the grated ginger. Allow it to warm on medium-low heat until fragrant. Rinse and drain the soaked ingredients. Once the ginger has cooked for three to four minutes, add in the buckwheat, amaranth and quinoa, as well as the cinnamon, nutmeg, sea salt, and cashew milk. Gently simmer and stir for about twelve minutes or until desired consistency. Garnish with a drizzle of maple syrup and sprinkled with berries. So yum!
This is so easy and fast to pull together even on super hectic mornings! My boys prefer Brown Cow full fat vanilla yogurt. I find adults prefer a non-fat or low-fat greek yogurt.
1 C yogurt, divided
1/2 C sliced, fresh strawberries
1/2 C fresh blueberries
1/2 C homemade granola
Spoon 1/2 of the yogurt in the bottom of a small bowl or even better a short, wide weck glass jar. Layer strawberries and blueberries over the yogurt. Follow with the the rest of the yogurt, leaving a couple of tablespoons of yogurt for the finishing touch. Add the rest of the strawberries and blueberries….make it pretty! Then the rest of the yogurt and the homemade granola. Drizzle with a small amount of honey for a little extra sweetness if using unflavored yogurt. Bliss!
2 leaves kale
1 handful spinach
1/2 cucumber, peeled and sliced
1 apple, cored and sliced
1 orange, peeled
2 T chia seeds
3 C water
2 C ice
Put your ingredients in your blender or Vitamix in the order listed. If your drink is a little thick add more water and if you like your drink icy, just add more ice. I change up how I make mine all of the time. Sometimes it’s more juicy than icy, sometimes it’s juicy and really icy. Play around with it!!
sesame ginger vinaigrette
1 1″ piece of fresh ginger root, grated fine
2 T shoyu
2 T brown rice vinegar
1/4 C sesame oil (not toasted)
pinch of black or white sesame seeds
put all of your ingredients in a jar with a tight fitting lid, give a few shakes and presto! A tangy treat!
This is one of everyone’s absolute favorites! I almost always have some around to toss in salads, snack on or have for a meal.
- 1 head organic cauliflower
- 3 T. extra virgin olive oil
- 1 T. turmeric
- 1 tsp. salt
- 2 tsp. freshly ground pepper
- 2 shallots, sliced thin, tossed with olive oil and roasted for 15-20 minutes.
Wash and trim cauliflower. Rinse and pat dry. In a mixing bowl, combine
the cauliflower florets with the rest of the ingredients. Stir to coat the
cauliflower thoroughly with the olive oil. Turn the contents of the bowl
onto a parchment lined baking sheet and bake for 25 minutes in a 450 degree
oven. Remove cauliflower from the oven and turn over each piece so that
the other side can get carmelized too. Put the cauliflower back in the oven for
5-8 minutes. Serve with quinoa and sprinkle roasted shallots on top for an incredibly satisfying plant-based meal.