Super Simple Granola

This week I have been craving granola. I decided to try making my own to 1) save money and 2) avoid having ingredients in there I do not want. I put together this recipe in no time and it was delicious! So simple too!


  • Nuts of choice, 1 cup of each (I used almonds and pecans because that is what I had on hand)
  • Seeds of choice, 1/3 cup each (I used sunflower seeds)
  • 1 cup of oats, uncooked
  • Dried fruit, optional (I did not have any on hand so I skipped this)
  • Maple syrup (the REAL, all natural stuff), to taste
  • Sprinkle of good quality salt (such as Celtic sea salt or pink Himalayan)

Preheat oven to 300 degrees Fahrenheit. Combine the oats, nuts and seeds into a blender. Pulse until roughly chopped. Pour into a mixing bowl, and add the maple syrup and dried fruit. Spread on a cookie sheet lined with Parchment paper. Bake for 20 minutes or until crispy. Enjoy with some dairy-free milk!

Mouth Watering Kale Chips

Finally I have mastered kale chips! These are low calorie, easy to make, more affordable than buying at the store and taste amazing! Kale is a wonderful vegetable packed with nutrition: fiber, folate, vitamin C, potassium, vitamin A, vitamin K, etc.!




  • 1 good size bunch of kale
  • 1/4 cup sun dried tomatoes
  • 1/2 cup cashews
  • 2 garlic cloves, chopped
  • 1 Tbsp. nutritional yeast 
  • 1 Tbsp. tahini
  • Juice from 1 lemon
  • 1/4 tsp. Celtic sea salt or pink Himalyan salt


Soak the cashews and sun dried tomatoes in separate bowls for at least 1 hour. Rinse the kale leaves with water and tear into pieces, discarding the stems. Place into a large bowl. Drain the cashews. Drain the sun dried tomatoes and reserve the water. In a food processor combine the cashews, sun dried tomatoes, 2 Tbsp. of water from the sun dried tomatoes, chopped garlic cloves, nutritional yeast, tahini, lemon juice, and salt. Blend until smooth. Pour the mixture over the kale leaves and massage into them, coating the leaves evenly. Place the kale on the dehydrating trays. Dehydrate at 135 degrees F for 3-4 hours.

These make a great grab-and-go snack. Place into ziploc bags to have them ready for the week.

Recipe modified from

Super Simple Gelatin!

Put in a mason jar to take it with you on the go!

Put in a mason jar to take it with you on the go!

Let me preface this post by saying I am not a fan of store bought jello. I do not care for the taste or all the ingredients in it: sugar, artificial colorings, and preservatives. However, I love this homemade, super simple gelatin recipe. It makes a great snack or after dinner treat AND it has numerous health benefits. Whip it up in no time!


In a large mixing bowl, pour in 1 cup of filtered water and whisk in 4 Tbsp. of gelatin. Boil 2 cups of water and add that to the bowl. Add in 2 cups of your favorite juice. Whisk the mixture and then pour into a glass Pyrex dish, refrigerate for a few hours until it becomes jello. Enjoy!

Note: You can have fun with this and use a jello mold. You can try different types of juice. I have used 100% grape juice and a pineapple ginger juice from Sprouts, which was really nice. You can make this recipe less sweet by diluting the mixture with additional water.

Gelatin is derived from collagen, a protein found in our skin, muscles, bones and tendons. As we age, our collagen production slows down. I like to think of gelatin as an "anti-aging" food. Here are some of its other benefits:

  • Helps your skin look smoother and firmer
  • Helps strengthen your fingernails and teeth
  • Supports joint health: helps your joints move with ease
  • Supports digestive health: it helps heal damaged cell walls in your gut lining

Chocolate Chia Seed Pudding

I am in love with this recipe! It's so simple, delicious and healthy. It does not get much better than that.


  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. cacao nibs
  • 4 dates
  • 1/4 tsp. sea salt
  • 1/4 tsp. vanilla extract
  • 1.5 cups canned coconut milk*
  • 2 Tbsp. chia seeds

*Get the good, thick stuff, which usually is found in a can. My favorite brand is Aroy-D. It's 100% coconut milk with no additional weird ingredients. 

Blend all ingredients together except for the chia seeds. Then stir the chia seeds in and chill in the refrigerate for 30 minutes before diving in. Enjoy!

Paleo Bread

Paleo Bread.jpg

Sometimes you just want a nice piece of bread! I love this recipe: it fulfills a bread craving in a healthy way, contains no grains, and has no weird ingredients like some of the store bought, gluten-free breads. My husband says this is the best one I have made so far. I hope you enjoy it! It's easy and delicious.


  • Coconut oil, for greasing the pan
  • 4 eggs
  • 3 egg whites
  • 1/3 cup full-fat coconut milk
  • 1/3 cup coconut oil, melted
  • 1 cup tapioca starch
  • 1/2 cup plus 2 Tbsp. coconut flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. apple cider vinegar

Preheat oven to 350 F. Grease a loaf pan (7.5" x 3.5") with coconut oil. Set aside. In a large mixing bowl, whisk together the eggs and egg whites until combined. Add the coconut milk and coconut oil and whisk until combined. Add the tapioca starch, coconut flour, and salt. Stir until fully incorporated. Add the baking soda and apple cider vinegar. Stir until well mixed. Pour batter into the loaf pan. Bake for 40 minutes until the top is golden and a toothpick inserted into the center of the loaf comes out clean.

Taken from Paleo Magazine (

Parsnip Chips

I love these chips. They are lower in carbs than potato chips, packed with nutrition, and taste delicious!


  • 2 large parsnips, sliced 
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. Italian seasoning (or other herbs you like)
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper

Preheat oven to 450 degrees F. Mix all the ingredients together in a large bowl. Spread out on a cookie sheet and bake for about 10 minutes or until done. 


Anti-inflammatory Middle Eastern Salad

This salad has become a big hit at parties. Warning: there is a lot of chopping involved, but it is so worth it! The fresh basil, mint, and parsley really make this salad tasty and give it an anti-inflammatory boost!


  • Fresh basil, 1/3 cup chopped
  • Fresh mint, 1/3 cup chopped
  • Fresh parsley, 1/3 cup chopped
  • 1 can chickpeas (12-16 oz.), rinsed and drained
  • 10 scallions, thinly sliced
  • 1 lb. tomatoes, diced
  • 1 medium cucumber, diced
  • Salt and pepper
  • 3 cloves garlic, minced
  • Fresh lemon juice, 1/2 cup (4 lemons)
  • 1/2 cup extra virgin olive oil
  • 8 oz. feta cheese, diced


Put the tomatoes, cucumber, scallions, chickpeas, parsley, mint, and basil into a bowl. Toss to combine. In a small bowl whisk together the lemon juice, olive oil, garlic, 2 tsp. of sea salt, and 1 tsp. of pepper. Pour the dressing over the salad and toss to coat all the vegetables. Add the feta cheese and sprinkle with salt and pepper.

(Recipe adapted from

Zucchini Hummus

Zucchini Hummus

Adapted from the Standard Process 21-Day Purification Program Cookbook

This is my favorite hummus recipe. Delish!

  • 2 medium zucchini
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 1/2 cup freshly squeezed lemon juice
  • 3/4 cup sesame seeds
  • 3/4 cup tahini
  • 1/4 tsp. cayenne
  • 1 tsp. paprika
  • 1 tsp. cumin
  • Sea salt 
  • Black pepper

Blend all ingredients in a food processor until smooth.

Gluten-Free Pizza Crust

This is my all time favorite pizza crust recipe (adapted from Soooo delicious!


  • 1 1/2 cups tapioca flour
  • 1/2 cup coconut flour
  • 1 cup water
  • 1/2 cup good quality, real butter
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 2 eggs

Optional toppings:

  • Margarita pizza: mozzarella, tomatoes, fresh basil, olive oil, roasted red pepper flakes, sea salt and pepper
  • Roasted golden beet: roasted golden beets (roast ahead of time), red onion, honey and sea salt.
  • Pepperoni, mushroom and cheese.


Melt the butter. Then add the water and salt and bring to a boil. Remove from heat and add in the garlic powder and tapioca flour. Combine. Let the mixture cool for about 5 minutes. Mix in the eggs and the coconut flour until well combined. Put some olive oil on a pizza stone and spread to cover. Roll out the dough with a rolling pin. If you do not have a pizza stone, you can use a baking sheet with parchment paper. Place into a preheated oven at 350 degrees for 30-35 minutes. Add your toppings and then bake for another 8-10 minutes or until done.

Chewy Cashew Apricot Cookies


  • 1.5 cups raw cashews
  • 1 Tbsp. coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/3 cup dried apricots, finely chopped

Soak the cashews in warm, filtered water overnight with 1 Tbsp. sea salt. In the morning, spread them on a baking sheet and put in a warm oven (no higher than 150 degrees F) for 12-18 hours until crispy. Set aside.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Place crispy cashews and coconut oil in food processor. Add the maple syrup, cinnamon, baking soda, and salt. Process to form a smooth, oily dough. Transfer mixture to a bowl and add in the chopped, dried apricots. Roll the dough in 1-inch balls and place on the baking sheet. Using a fork, flatten each cookie to 1/3-1/2-inch thick. Bake for about 10 minutes until lightly golden brown. Cool completely. Store in an airtight container.

Adapted from the Paleo magazine, April/May 2015 issue

Colorful Cabbage Salad


  • 4 cups shredded purple cabbage (about 1/2 of a medium size cabbage)
  • 1 cup shredded carrots (about 1 large carrot)
  • 2 organic green apples, chopped
  • 1 1/2 tsp. olive oil
  • 1 Tbsp. honey
  • 1/4 cup balsamic vinegar
  • Fresh lemon juice
  • Sea salt, to taste


Mix cabbage, carrots, and apples together in a bowl. In a separate bowl, combine the olive oil, honey, and balsamic vinegar. Mix in the dressing to the salad. Sprinkle with sea salt and fresh lemon juice.


Fire Cider

Recipe from Camille Freeman and Bevin Clare, New York Chiropractic College

Recipe from Camille Freeman and Bevin Clare, New York Chiropractic College


  • 5-10 cloves of garlic
  • 2-4" piece of ginger
  • 1/2 onion
  • 1-2 banana peppers, chopped (for a mild fire cider) or 1 tsp. red pepper flakes (for a spicier version)
  • 1 sprig of fresh rosemary, thyme or oregano, chopped
  • 1 Tbsp. honey (optional)
  • 12-16 oz. apple cider vinegar (I like using Braggs)


Finely chop the first five ingredients by hand or put them into a food processor. Place the ingredients in a jar and cover with the apple cider vinegar. If you want to use honey, put all the ingredients except for the honey into a small pan and gently heat to a low simmer. Once it has reached a simmer, turn off the heat and mix in the honey. Put the mixture in a jar and cover tightly. Let it steep for 2-8 weeks, shaking occasionally (I try to do this at least once daily). When it comes time for use, you can strain off the liquid and discard the rest or use as is. This makes a great salad dressing. I like to take one shot glass of the "fire cider" per day during flu season.


Super Simple Gluten-Free Hamburger Buns

  • 1 cup tapioca flour
  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 tsp. sea salt
  • ½ tsp. baking soda
  • 4 eggs
  • 2/3 cup almond milk
  • 2 Tbsp. honey
  • ½ tsp. apple cider vinegar

Preheat oven to 400 degrees. Mix all ingredients together. Line a cookie sheet with parchment paper and pour about 1/3 cup of the batter onto the parchment paper with a little space in between each bun. Bake for 25 minutes. I flip mine over half way through.

Healing Chicken Soup



  • 1 whole chicken (organic if possible)
  • 16 cups water
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 head of garlic, roughly chopped
  • 2-3 inches of fresh ginger, sliced
  • 1 tsp. black pepper
  • 1 tsp. sea salt


  • 3 carrots, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 2-3 tsp. fresh ginger, grated
  • 1 Tbsp. sea salt
  • 1/2 tsp. crushed red pepper flakes
  • 2 cups leafy greens, such as kale or spinach

Toppings: fresh cilantro and avocado

Preparation: Add all ingredients to a stockpot. Cover and let simmer for 1.5-2 hours. Strain out the vegetables and chicken. Let the chicken cool and return the broth back to the pot. Add the soup ingredients to the pot except for the leafy greens and cilantro. Bring to a boil. Then, cover and simmer for 20 minutes. While soup is simmering, pull the meat from the chicken. Add the chicken back to the soup after it has simmered for 20 minutes. Add the leafy greens. Turn the heat off and season to taste. Top with fresh cilantro and avocado. I freeze the leftovers and thaw and reheat when I need a quick meal.