So easy and delicious that you’ll never need to buy store bought again! All you do is mix two probiotic capsules (make sure it does not contain prebiotics though!) with a can of coconut milk (I have learned the hard way that this does need to have guar gum so purists hit me up if […]
Homemade Coconut Yogurt Read More »
This pesto pasta packs a protein punch thanks to the Explore Cuisine edamame and mung bean pasta (via Juice Press grocery delivery). I used the pesto recipe from Melissa Wood Health and added leftover mushrooms, onions and garlic (from this burger and fries meal) to a pan filled with spinach and some cherry tomatoes. The flavor combination was incredible!
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My go-to chocolate chip cookie recipe, slightly modified to make use of the extra ripe bananas in our kitchen. The gluten-free flour is Cup4Cup wholesome blend – we like that this is dairy-free and the flax complements the banana element quite well. I subbed out the coconut sugar for two ripe bananas and added cinnamon. The
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Not quite a recipe though it does involve toasting bread 😉 Ingredients: Your favorite bread, sliced (I am keeping it gluten free here with Coco Bakes rosemary olive sourdough, which is delicious) Cream cheese (I LOVE the dairy free Monty’s cream cheese – here I used it in the “classic” flavor) 1/2 avocado 1 slice
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We had this for Easter dinner, but it’s such an easy meal that we would eat it any time of year. Ingredients: Salmon filets Brussels sprouts Spinach Garlic Olive oil Sea salt Black pepper (freshly ground preferred) Lemon Cilantro Directions: Preheat oven to 425. Cut the stems off Brussels sprouts and halve them. Place on
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