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Salted Almond Chocolate Smoothie

Serves: 1


1 cup unsweetened almond milk, full fat coconut milk, or coconut water 

1 scoop Chocolate Protein Powder
1 tablespoon almond butter
Pinch of Pink Himalayan salt
Ice, add to blender or pour shake over ice
Optional: cocao powder sprinkled on top





 Add liquids into blender first then add all other ingredients. Blend until creamy.


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Pumpkin Pie with Coconut Whipped Cream

Serves: 1 pie

Slice of pumpkin pie with whipped cream



  • 1 cup canned pumpkin puree, 15 ounce, or 1½roasted pumpkin

  • 3 large eggs

  • ½ cup full fat coconut milk

  • ½ cup organic pure honey or pure maple syrup

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger
  • ⅛ teaspoon celtic sea salt

1 Pie Crust:

  • 2 cups blanched almond flour (not almond meal)

  • ¼ teaspoon celtic sea salt

  • 2 tablespoons coconut oil, room temperature

  • 1 large egg

Optional Coconut Whip Cream (makes 1 cup):

 1  can organic full fat coconut milk
1/8 tsp vanilla extract (optional)
1/8 tsp cinnamon or freshly grated nutmeg (optional)



For the pie crust:

Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9 1/2-inch glass pie dish

For the filling:

In a food processor combine pumpkin puree, and eggs

Pulse in coconut milk, honey, cinnamon, nutmeg, ginger, and salt

Pour filling into Pie Crust

Bake at 350° for 45 minutes

Allow to cool then refrigerate for 2 hours to set up

Optional Coconut Whipped Cream:

Refrigerate can of coconut milk for at least 2 hours (best if refrigerated overnight).

Open the can and scoop out thickened coconut cream on top into a medium bowl.

Save the coconut water for a smoothie.:-)

Add cinnamon and vanilla if desired, and whip coconut cream in a blender or wire whisk until it begins to thicken.  


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Pumpkin Pie Protein Smoothie

Serves: 12


  • 1/2 cup unsweetened almond milk
  • 1/2 cup cold purified water
  • ¼ cup organic pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 small frozen banana, sliced
  • 1 tsp organic vanilla extract
  • 1 Scoop Vanilla Protein Powder


Add all to Blender and Blend until creamy.


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Mashed Cauliflower with Butter and Chives

Serves: 12


  • a head of Cauliflower (preferably organic)
  • 4 tbsp butter melted butter (grass-fed preferred)
  • 1 can coconut cream
  • sea salt
  • pepper
  • chopped chives for garnish


Bring a large pot of water to boil over high heat. Once water boils, add the cauliflower and reduce heat a bit. Let cook about 15-20 minutes until cauliflower is fork tender.

Drain the cauliflower in a colander and transfer in small amounts to a food processor or powerful blender so it will mix well and add enough butter and coconut cream to each batch so it reaches a creamy mashed potato texture.

Process the all cauliflower, butter, and cream together until you get that whipped “mashed potato” consistency.

In oven safe dish – reheat in oven for 5 – 10 minutes at 350 degrees or if saving for another time for 30 minutes. Add chives and pat of butter on top to serve.


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Balsamic Roasted Turkey With Apple Stuffing

Serves: 12


  • 1 turkey (10-15 pounds)
  • ½ cup olive oil, butter, or ghee
  • ½ cup balsamic vinegar
  • 1 tablespoon Pink Himalayan salt
  • 10 honey crisp apples, peeled, cored and sliced in half
  • 6 sprigs rosemary
  • cracked pepper to taste


Remove the gizzards (save in refrigerator for gravy)

Rinse bird well and pat dry with paper towels; then truss (tie legs together with string)

Place turkey breast side up in a roasting pan, then put rosemary inside bird

Drizzle bird with oil, melted butter or ghee and balsamic vinegar, then sprinkle with salt and pepper

Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird

Place roasting pan with turkey, apples, etc. in oven on lowest rack

Roast at 325°, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes

If skin begins to brown too soon, cover with foil

To check temperature stick a meat thermometer deep into thigh; until 175° it is safely done

Remove turkey from oven and allow to sit for 20 to 30 minutes before carving


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