Recipes

Healthy chocolate chip cookies (GF) (paleo) (V):

• 5 tbsp almond butter
• 3 tbsp coconut oil, melted and cooled
• 1 cup + 1 tbsp almond flour
• 1/3 cup coconut sugar
• 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp warm water, left to sit for 5 minutes)
• 1 tsp vanilla extract
• 2 tbsp almond milk
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup chocolate chips
• Directions:
• make flax egg
• melt together almond butter and coconut oil-- add coconut sugar and vanilla extract once cooled
• mix together dry ingredients in a large bowl
• add wet mixture, flax egg and almond milk into dry ingredients
• fold in chocolate chips and form into balls
• bake @350 for 20-25 minutes

Healthy Chickpea Curry (V) (GF):

• 1/2 can chickpeas (drained+rinsed) 
• 2 stalks dinosaur kale (the extra dark kind) 
• 1/2 can coconut milk
• 1 tsp curry powder 
• pinch of pink salt
• 1/2 tbsp minced garlic
• 1 tbsp avocado oil (any other cooking oil also works here)
• 1 cup rice of choice (I used a blend of jasmine and cauliflower rice) 
• directions:
• heat garlic and avocado oil in a pan (pot or wok works too)
• add kale and chickpeas into the pan 
• once kale is wilted and chickpeas start to brown, pour in the coconut milk
• add in curry powder and a pinch of salt
• stir over medium heat (the coconut milk will start to thicken) 
• once the coconut milk starts to stick to the pan and all the flavors are combined, spoon the curry over your rice
• garnish + enjoy! 

Pizza! (GF) (V) (paleo): 

• 1/4 cup almond flour 
• 1/4 tapioca starch 
• 3 tbsp cassava flour
• 1/2 tsp baking soda 
• 1/4 tsp baking powder 
• 1/2 tsp garlic powder 
• 1 tsp dried oregano 
• pinch of pink himalayan salt
• 1 tsp olive oil
• 1 tbsp apple cider vinegar
• 1/4 cup WARM water
• toppings: 
• tomato sauce (use one with no added sugar: I like Raos)
• pesto (I use Trader Joe's vegan kale and cashew) 
• vegan parmesan (Thrive Market) 
• chopped dinosaur kale 
• olive oil for drizzling 
• directions: 
• preheat your oven to 350 degrees fahrenheit
• combine all dry ingredients in a small mixing bowl and whisk together
• mix together wet ingredients in a measuring cup and pour into the dry
• fold the dough until it forms into a ball and sticks to itself
• next, knead the dough with (clean) hands 
• roll out the dough between two sheets of parchment paper 
• bake the crust for 10 minutes 
• take out of the oven and put on desired toppings 
• place back in the oven and bake until crust is slightly browned and toppings have melted into the crust 
• slice and enjoy! 

Vegetable stir fry (GF) (V):

• For the sauce:
• 2 tbsp coconut aminos
• 1/2 tsp fresh ginger, ginger powder or puree
• 1/2 tsp fresh garlic or garlic powder
• pinch of pink salt
• pinch of chili flakes or cayenne pepper
• squeeze of lime
• For the stir fry:
• vegetables of choice (carrots, broccoli, mushrooms, etc.)
• optional: protein (tofu, chicken, chickpeas, etc.)
• rice of choice (brown, white, jasmine, cauliflower, etc.)
• Directions:
• mix all ingredients for sauce in small bowl-- set aside
• sauté vegetables in wok or pan on low heat with oil
• add sauce to vegetables and stir fry
• serve over warm rice 

Dark Chocolate Brownies (GF) (V) (paleo):

• 3.5 oz dark chocolate

• 1 tbsp coconut oil

• 1/4 cup maple syrup

• 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp warm water, left to sit for 5 minutes)

• 2 tbsp almond butter

• 2 tbsp almond milk

• 1/3 cup cocoa powder 

• 1/4 cup almond flour

• 1/4 cup dairy-free chocolate chips

• 1 tsp vanilla extract

• 1 tsp baking powder

• pinch of pink salt

• Directions: 

• chop dark chocolate and melt together with coconut oil (microwave or double broiler) 

• in the meantime mix 2 tbsp of ground flax with 5 tbsp warm water and set aside 

• once chocolate is heated (until all chocolate is melted) stir and add in maple syrup

• to the chocolate mixture, add almond milk, almond butter, and flax egg

• stir

• add cocoa powder and almond flour, vanilla, salt and baking powder to form a batter 

• fold in chocolate chips

• transfer to a 9x9 (or smaller) pan and bake for 25-30 mins

• ( 2 servings )
• 1 can of chickpeas (drained + rinsed) 
• broccoli 
• avocado oil
• sliced almonds 
• 1/2 avocado 
• 1/2 tsp paprika 
• 1/2 tsp cumin 
• 1/2 tsp garlic
• everything but the bagel seasoning 
• For the sauce: 
• 2 tbsp water 
• the juice of 1/2 lemon 
• 1 tsp olive oil
• pinch of salt + pepper 
• 1/4 avocado 
• Directions:
• preheat oven to 425 degrees
• drain and rinse chickpeas + cut broccoli
• spread chickpeas and broccoli onto a large baking sheet
• pour a small amount over the whole baking sheet
• dust chickpeas with the paprika, and the broccoli with the garlic and cumin
• rub in spices and place in the oven
• in a blender (I use a small nutribullet) blend all ingredients for the sauce
• after about 25/30 mins, remove veggies from the oven and transfer to a shallow bowl
• add 1/4 diced avocado and sliced almonds over the veggies 
• pour over sauce and sprinkle on everything bagel seasoning 
• all done! enjoy