WELLBEING

EVERYDAY KALE SALAD

Ingredients:

  • Curly kale stemmed and chopped.

  • Extra virgin olive oil

  • Sea Salt

  • Nutritional yeast

Directions:

  1. Massage the kale with 1-2 tbsp of olive oil and a pinch of sea salt for a minute.

  2. Toss with nutritional yeast (approx 1-2 tbsp). Taste and adjust the amount of EVOO, salt and nutritional yeast to your liking. I, without fail, always add a splash more olive oil and nutritional yeast. Top with any of your favorite toppings or eat as is!

Suggested toppings for an extra salad boost:

  • Seeds (pumpkin, sunflower) 

  • Raw English peas 

  • Raw corn 

  • Blue Cheese

  • Tempeh

  • Roasted Veggies.

STRAWBERRY ALMOND FLOUR PANCAKES

Ingredients:

  • 1 cup almond flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2 eggs

  • 1/4 cup oat milk (or almond milk)

  • 1 tsp coconut oil (melted and cooled)

  • 1 tsp vanilla powder (or extract)

  • Tiny chopped strawberries (or any fruit)

  • Coconut oil for the pan

Directions:

  1. Mix wet ingredients. 

  2. Mix dry ingredients. 

  3. Combine and add the strawberries. 

  4. Oil the pan and ladle the batter into the desired shape. Let the pancakes bubble before you flip.

  5. Eat plain or with some maple syrup.

 

Note: Toast the leftovers in the toaster oven!

FLOURLESS CHICKPEA

CHOCOLATE CHIP BLONDIES

 

Ingredients:

  • 1 can chickpeas (15 oz), rinsed, drained and skins removed

  • 1/2 cup peanut butter

  • 1/4 cup maple syrup

  • 2 tsp vanilla

  • 1/2 tsp salt

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/3 cup dark chocolate chips

Directions:

  1. Blend all ingredients together until smooth and then fold in the chocolate chips. 

  2. Spread the batter into a greased 7x5 in baking dish (8x8 in will also work but the blondies will be thinner). 

  3. Bake at 350 degrees for 20 min if you like it gooey (like hot cookie dough) or 25 if you like it more firm. Or don’t bake at all and eat raw! Both ways are delicious!

WARM FARRO WITH BUTTERNUT SQUASH AND BRUSSEL SPROUTS

Ingredients:

  • 1 butternut squash, peeled and cubed

  • A bunch of Brussels sprouts cut into fourths 

  • Cooked farro (I like mine al dente)

  • Avocado oil

  • Salt

  • Garlic powder

  • Olive oil

  • Nutritional yeast

Directions:

  1. Roast the butternut squash and Brussels sprouts topped with avocado oil, salt, and garlic powder at 425 for 30 min or until desired crispiness.

  2. Cook the farro according to the box, making sure it is al dente and not overcooked. 

  3. Combine veggies and farro with some olive oil, a sprinkle of salt, nutritional yeast, and a sprinkle of garlic powder. Eat warm!

 

Note: add some blue cheese for creaminess.

RAW BROCCOLI AND BRUSSELS SPROUT SALAD

 

Ingredients:

  • 1 head of broccoli, cut into small florets

  • A handful of Brussels sprouts, shredded

  • Sunflower seeds (any nut or seed would work)

  • Thin sliced red onion

Dressing (measured to taste):

  • Olive oil

  • Balsamic vinegar

  • Dijon mustard 

  • Salt

  • Garlic powder

  • Pepper

NO ADDED SUGAR CHOCOLATE CHIP COOKIES

Ingredients:

  • 1 cup super ripe mashed bananas

  • 3 cups almond flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

  • Dark chocolate chips

Directions:

  1. Mix all ingredients together. 

  2. Bake at 350 degrees for 13 minutes. 

 

Store in the refrigerator if you have leftovers (unlikely)

MUSHROOM BACON

Ingredients:

  • Lots and lots of shiitake mushroom caps, sliced

  • Sprinkle of avocado oil

  • Sprinkle of Himalayan pink salt

  • Sprinkle of nutritional yeast

  • Sprinkle of garlic powder 

Directions:

Bake at 375 degrees for 20 min then flip the mushrooms and cook till you find the crispness you like! 

 

Note: More crispy will taste more like bacon and less mushroomy.