Do you love cereals and granola but worry about the sugar content and other additives? Try this SUPER easy recipe and trust that you’re consuming delicious, natural ingredients without the preservatives or additives.
This granola was SO easy to make and probably the best I’ve ever had. I have enjoyed it for breakfast and as an after-dinner snack, both with unsweetened almond milk (you could also use regular milk or yogurt).
Here’s what I did (in approximation):
- 2 Cups Organic, Old Fashioned Rolled Oats
- 1/4 Cup Melted Coconut Oil
- 1/4 Cup Grape Seed Oil
- 1/4 Cup Raw Honey
- 1/3 Cup Dried Cranberries (unsweetened)
- 1/2 Cup Mixed Nuts (almonds, walnuts, pistachios and pumpkin seeds)
- Sprinkle Cinnamon (to your liking)
I preheated oven to 300. In a mixing bowl, combine oats, coconut oil, grape seed oil and honey. Mix together well, you want the oats to be completely coated but not drenched. Sprinkle a little cinnamon, add the mixed nuts and mix together once more.
Spread this mixture out on a baking sheet and bake at 300 degrees (mixing a couple times) for 20 minutes. Lower heat to 250 degrees and bake for another 10 minutes, mixing again in between (you don’t want the granola to burn or cook unevenly).
Remove from oven and pour the dried cranberries on top. Mix together and allow granola to cool completely before eating.
*Tip* You can use any nuts you want, bake them the same way I did. You can use any dried fruit you want, just add it at the end the way I did when the granola is out of the oven but still warm.
*Skin-care tip* Oats are great for many skin conditions! Ever heard of an oatmeal bath? Known to sooth and calm the skin, lower blood sugar levels and prevent heart disease, oats are good for the inside out! Healthy skin starts within!
Are you ever in the mood for Thai food but don’t feel like leaving the house? Maybe you don’t know all the ingredients that the restaurant is putting in your food and that bothers you! Well, here you go!
Here’s what I did:
- 2 lbs. Boneless, skinless chicken breast
- 1 Cup Unsweetened Coconut Milk
- 3 Tbs. Red Curry Paste
- 1 Tbs. Curry Powder
- 1 1/2 Tbs. Fresh Chopped Ginger
- 1 Diced Garlic Clove
- 1/4 Cup Fish Sauce
- S&P To Taste
- Dash Cayenne Pepper (to your liking)
- Fresh, Steamed Broccoli (about 1 cup with stems removed)
- 1/2 Cup Steamed Edamame
- Brown Rice or Riced Cauliflower
- Grape Seed Oil (about 1/2 Tbs.)
- Fresh Sliced Mango and Cilantro to garnish
I sliced my chicken into short strips and heated them over high heat in a skillet with the oil. I seasoned with salt and pepper, added the ginger, mixed together and allowed to cook about 1/2 way through.
In a small mixing bowl, I combined the coconut milk, curry paste, curry powder and fish sauce (I actually used a little less than the full 1/4 cup, I filled it about 3/4 of the way to 1/4 cup, if that makes sense).
I poured the mixture over the chicken, covered and reduced heat to medium/low. In my steamer, I steamed the broccoli, then the edamame. After about 15 minutes, I added them to the chicken, covered again and allowed to cook for another 10 minutes or so.
I served this dish over brown rice (gluten-free) but you can also use riced cauliflower (paleo) and sliced mango, which really complimented the flavors. Enjoy with a glass or 3 of Medaloni Cellars Sauvignon Blanc! (If you prefer red with this dish, I’d suggest a Pinot Noir)
*Skin-care tip* Tumeric is found in curry. Tumeric is essential in anti-inflammatory issues and is great at healing acne and even psoriasis!
This dish is so savory and satisfying, I absolutely recommend making this for yourself, family and friends! I served mine over pureed zucchini and avocado.
Here’s what I did:
- 2 lbs Boneless, skinless chicken breast
- Marsala Wine
- S&P to taste
- Almond Meal
- Arrow Root
- Grape Seed Oil
- Dried Parlsley
- Sliced button mushrooms
In a large skillet, heat about 1 Tbs. grape seed oil over medium/low heat. Dice about 1 large garlic clove and add to oil.
In a bowl, beat 2 eggs. In another bowl, combine 1 part arrow root and 2 parts almond meal (I had to add some to finish coating the chicken, I used about 1 cup almond meal and 1/2 cup arrow root). Slice the chicken breasts in half (so they’re thinner), dip in egg wash and roll in flour mixture. Place each breast in the skillet evenly.
Sprinkle parsley, salt and pepper and once the chicken begins to cook on the edges, flip over and repeat. Pour the marsala wine over everything, enough to come up to the chicken but not cover it.
Dice 1/2 yellow onion and add to the chicken. Add about 12 ounces of sliced mushrooms, cover and allow to simmer for about 25-30 minutes.
For Zucchini mash: 1 large zucchini, 1/2 avocado.
Slice one large zucchini down the center the long way, turn each half on it’s side and slice once more, each. Cut into small cubed pieces and add to a small skillet heated with a little grape seed oil. Cover and allow to cook for about 5 minutes over medium heat, or until you can puncture with a fork. Add the zucchini and avocado to your food processor (leaving an opening on the top so heat can escape). Blend until completely smooth.
Serve your marsala over the zucchini mash! Enjoy!! I had Old Moon Zinfandel with this dish.
This is THE MOST moist and delicious paleo bread I’ve had yet! I made it on a whim and was absolutely amazed at how good it was…Here’s what I did:
- 3 Ripe Bananas
- 4 Eggs
- 1 tsp. Baking Powder
- 1 tsp. Vanilla
- 1/4 tsp. Salt
- 4 Tbs. Honey
- 1 Cup Almond Meal
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrow Root
- Palm Shortening to grease pan
Preheat oven to 350 degrees and grease the bread/loaf pan with palm shortening.
In my food processor, I put the bananas, eggs, vanilla and honey and blended until smooth. I transferred the mixture into a medium-sized bowl and added all remaining ingredients and ,mixed well. I poured the batter into my loaf pan and baked for 45 minutes.
Remove, allow to cool slightly and slice. Enjoy warm with a cup of coffee:)
These are THE YUMMIEST muffins ever!! I got the great idea from “Eat Drink Paleo”
I made a few modifications, but didn’t use their topping recipe at all. I wanted something creamy and less sweet, so I made the paleo frosting, which is SO good and makes these muffins a real treat for dessert or with a cup of coffee in the morning (I did both:)
- Palm Shortening to grease the muffin tins
- 1/2 Cup Water (to soften figs)
- 6 ounces of dried figs (about 3/4 cup or 10-12 figs)
- 1 1/2 Ripe Banana
- 3 Tbs. Coconut Flour
- 2 Eggs
- 1 Tbs. Vanilla Extract
- 1/2 tsp. Baking Powder
Preheat oven to 365. Grease your muffin tins with the palm shortening. Cut the little stems off of the figs and put them in a small pan with the water. Heat on medium until they begin to enlarge and soften while you prepare the rest of your ingredients (stir occasionally).
In your food processor, combine the eggs, bananas, coconut flour, vanilla and baking powder. Blend on high until completely smooth. Remove the figs from the heat, take them out of the water and add to the other mixture in the food processor. Pulse on high again a few times until the figs are blended evenly in the batter.
Pour the batter in 6 of the cupcake holders (I add water in the empty holders). Bake for 22 minutes and allow to cool.
- 1/2 Cup Palm Shortening
- 1/4 Cup Honey
- 1 tsp. Vanilla Extract
- 2 Tbs. Arrowroot Powder
- 2 Tbs. Coconut Flour
- 1/8th tsp. Salt (I used pink Himalayan sea salt)
- 2 Tbs. Melted Coconut Oil
- 2 tsp. Cashew Milk
In your mixing bowl, combine all ingredients except for the coconut oil and cashew milk. Blend on high speed until the batter becomes thick, like frosting. Turn the mixer to low and slowly add the coconut oil and cashew milk until blended completely.
Once the muffins have cooled a little bit (you don’t want the frosting to melt off) lather your preferred amount of frosting on each.
If you want to get REAL crazy in the morning, enjoy these with a mimosa, minus the O.J.
Ok, so this was SO delicious and again, one of my “just throw some in there” kind of recipe, but I’ll tell you what I did:
- l lb. Lean Ground Turkey Meat
- 1/2 Yellow Onion
- 3 Cloves Garlic
- 1/2 Jalapeno (with seeds)
- 1/2 Cherry Chili Pepper (with seeds)
- 1/2 Chili Pepper (with seeds)
- 1 Green Bell Pepper
- Chili Powder
- Smoked Paprika
- Grape Seed Oil or Olive Oil)
- 15 oz. Can Garbonzo Beans (un-drained)
- 15 oz. Can Kidney Beans (un-drained)
- 7.5 ounces Cannellini Beans (drained)
- 2 (14 oz.) Cans Diced Tomatoes (un-drained)
I started with a large soup pot on medium heat and added a little oil. I chopped my onion and allowed it to cook for about 2-3 minutes and then added the chopped garlic cloves. After a few minutes, while stirring occasionally so the garlic didn’t burn, added the chopped peppers (green, jalapeno and both chili peppers) and allowed them all to cook for a few minutes. I then added the turkey meat and broke it all apart. I let that cook, mixing occasionally until the meat was almost all brown. I added my seasonings, mixed and let the turkey brown with all the flavors. I then added all the beans and tomatoes, mixed, covered and lowered the heat down to a simmer. I let this all cook together for about a half hour and topped with a little shredded cheddar cheese and sprig of cilantro!
I enjoyed this chili with a couple glasses of Jacob’s Creek Shiraz, which went perfectly!
Yes, the bottle is now empty.
If you’re dieting or trying to eat better in general, you may be missing that “starch” in your diet. I know when I’m trying not to eat many carbs or starchy foods like breads and pastas, I feel like I’m being deprived and never really feel full or satisfied.
This bread was really delicious in the morning, toasted with organic peanut butter and a cup of coffee. You can have my pasta but leave me my coffee!
Here’s what I did:
- 3 Green Plantains
- 5 Eggs
- 1/3 Cup Coconut Oil (plus extra to grease pan)
- 2 Tbs. Coconut Flour
- 1/2 tsp. Baking Powder
- 1 Tbs. Raw Honey
Preheat Oven to 350 degrees. Grease your bread loaf pan with a little coconut oil. Peel and cut the plantains and put in your food processor and pulse on high until completely blended. Add the eggs, honey and coconut oil and blend again. Finally add the coconut flour and baking powder and mix one last time.
Pour mixture into your greased pan and bake for 40-45 minutes. Allow to cool, slice and enjoy with some peanut butter and coffee:)