Medjool Date, Caramelized Onion and Feta Pizza (gluten free)

Ready for this?

Gluten free cauliflower crust pizza

Need I say more?

IMG_7699.JPG

With caramelized onions, feta, medjool dates and fresh basil.

Ingredients:

1/2 chopped yellow onion

6-7 chopped medjool dates

3/4 cup crumbled feta cheese

1 cup chopped fresh basil

This delightful cauliflower pizza crust

To make: 
Follow the pizza crust instructions. Once the crust is pre-baked, add the above toppings. Finish baking as directed in the crust recipe. And then enjoy this delicious combo of salty feta with sweet date bites on a firm, yet soft and crispy crust. YUM!

How'd you like it? Comment below.

Want support feeling confident in your kitchen with the guidance of your personal health coach? Sign up for a free health coaching session.  Or download my free glow guide with 5 steps to ignite your healthy glow. 

Warm & Spicy Thai Soup

FullSizeRender.jpg

Hot, Spicey Thai Noodle Soup

2 cartons low sodium organic vegetable broth (or make your own!) 

2 cans coconut milk, full fat

3/4 quart water  

4 oz red curry paste (make sure the ingredients are decent. No added colors!) 

1 small red onion

4-5 large garlic gloves  

1 pack of rice noodles, the kind in the Asian section  

8-12 crimini mushrooms  

2 stalks lemongrass  

2 inches fresh garlic root

2 fresh jalapeños

1 bunch cilantro  

4-6 limes  

Green scallions  

FullSizeRender.jpg

To make: 

In large soup pot, combine the chopped garlic, lemongrass, onion and ginger in a splash of coconut or olive oil. Lightly sauté. Add all the veggie broth, coconut milk, and water. Add the red curry paste. Simmer and while it's simmering, chop the mushrooms and 1 of the jalapeños. Add the jalapeño and mushrooms. Simmer longer. Taste test to see if you need more ginger/garlic or curry or flavor. Add the rice noodles (you might need to break or cut them so they aren't super long). Simmer all together for about 30 more minutes on low heat so all the flavors can mix. Serve into serving bowls and top with fresh chopped cilantro, fresh chopped jalapeño and fresh chopped scallions. Squeeze the juice of 1/2-1 lime into each bowl. Salt and pepper as necessary. Enjoy! 

FullSizeRender.jpg

Simplest Massaged Kale Salad

IMG_0738.PNG

So you wanna make a salad....you don't have much time.... or maybe you just want to get in touch with your food. 

Either way, this salad is simple, delicious and fast to make. Enjoy!  

Massaged Kale Salad

1 bunch kale

salt and pepper to taste  

Olive oil

4tbsp raw apple cider vinegar or 1 lemon  

optional: raw garlic, chopped

how to: 

Rio or chop your kale leaves into a bowl. Toss with your lemon or vinegar and add olive oil to taste about 1/8 of a cup. If you are using raw garlic add it on top now and add salt and pepper to your liking. Begin to massage the salad with your hands by crunching, smooshing and mixing the greens together. Do this for about 2 to 3 minutes until the greens have broken down and are much smaller than when you started. Taste test and see if you need more salt or pepper or any other spices that you would like to add. Eat and enjoy. Dont forget to lick your fingers! 

 

IMG_0741.PNG

Why? 

Massaging helps make the Kale more digestible and palatable.  

Try it with other greens too!  

Iced Chai on-the-go

Ever out and about on a hot afternoon, wishing for a cool creamy sip of chai? Me too.

FullSizeRender.jpg

Recipe: 

Boil 4 cups water

Add 1/4 cup sweetener of your choice

Add 3 tea bags of either black, green, white, roiboos or a mixture of them all

Add dash of cinnamon, nutmeg, tumeric, pinch of salt and pepper, and a splash of vanilla.  

Cool it!  

Bottle in some grolsh bottles (purchase them online, they're only a few bucks) or put in your favorite thermos or to go cup. Stick it in the freezer to get a little Icey, then grab and go. But watch out, if you leave them in your car you'll have hot chai, and be wishin for iced. 😉 

Cheers! 

FullSizeRender.jpg

Crisp Autumn Potato Salad

FullSizeRender.jpg

Crisp, hidden bites of cranberry sweetness...amongst warm potato and crunchy pecan, all atop a bed of fresh baby kale and sprouts bathed in lemon and olive oil...

A perfect fall salad. 

Usually once the weather gets chilly I crave soup and cringe at the thought of a cold salad. This recipe, however, combines comforting warmth with fresh greens giving the ultimate best of both worlds. 

FullSizeRender.jpg

 

Recipe: 

1 bunch baby kale, washed 

1 cup sunflower sprouts, chopped  

3/4 cup dried cranberries  

3/4 cup pecans  

3 small purple potatoes, chopped  

Lemon and olive oil to taste

FullSizeRender.jpg

Put greens together in a big salad bowl. Toss with olive oil and lemon to taste. In a skillet, lightly sauté your chopped potatoes in coconut oil (or cooking oil of your choice). Once they are completely soft and a little crunchy on the outside, add your pecans and lightly sauté for another 2 minutes. Let cool slightly. Add your potato/pecan mix to your salad greens. Top with your cranberries. Mix all together slightly. Eat while still warm. Yum! This is also great to stick the leftovers in the fridge for the next day. 

FullSizeRender.jpg

Enjoy! 😘 

Comment below and let me know if you try any other delicious variations! 

Mushroom Pizza Pockets

FullSizeRender.jpg

That moment when you come home after a long day and dinner is made for you...and it's healthy and delicious at that (don't get me wrong. I've embarrassingly had fries for dinner in my life). 

These Mushroom Pizza Pockets are the perfect hearty yet clean meal for a tough week.

FullSizeRender.jpg

You will need: 

-Mushrooms (duh). Big ones! Portabella or shiitake work best. I used shiitake because they kickass.  

-Veggie toppings. I used chard and tomato then garnished with raw jalepeños and cilantro. 

-Cheese. Totally optional. I used a raw goat cheese.  

To make:  

Put mushrooms on big cookie sheet and talk like Cookie Monster while doing so. Top with desired veggies. Bake until everything looks cooked. Then remove from the stove and top with grated cheese if you're going for the dairy. Put them back in the oven for about 2 more minutes. Remember, a watched pot never boils. Remove from the oven (for good this time) and top with desired toppings. Eat, slurp, get seconds. Enjoy! 

Party Favorite: Green Sauce

Party Favorite: Green Sauce

Imagine seeing a bowl of green looking sauce at a potluck. Your first thought might be "guacamole", but further investigation with a chip would convince you otherwise. "What IS this?" you would exclaim in sheer delight as your taste buds explode like exhilarating fireworks in your mouth. Before long, as everyone tries (and devours) this mysterious, delicious green sauce, it would be gone, with only the teasing remnants of it's flavor resting on your tongue. The sadness at the disappearance of this green sauce would be immense...

Today's Green Drink

 

Ingredients

1 handful kale
1 handful other greens in fridge (I used escarole and collards)
1/2 cup blueberries
1/2 cup brown rice
2 cups filtered water

Blend in blender. Drink!

Note* This is a very green health drink. You can make green smoothies with bananas and more fruit, which neutralizes the taste of the greens. That being said, the more you drink green drinks, the more your taste buds adjust and before you know it you're tasting the natural sweetness of the greens and (gasp!) even craving them rather than sugar!

Benefits? Oh yes.

Calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K, fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals
Blood purification
Cancer prevention
Improved circulation
Strengthened immune system
Promotion of healthy intestinal flora
Promotion of subtle, light and flexible energy
Lifted spirit and elimination of depression
Improved liver, gall bladder and kidney function
Cleared congestion, especially in lungs by reducing mucus

... all in a yummy green drink! :]

Ginger Bread and a Salad

Here is another of my favorites: greens and ginger bread. So yummy.

INGREDIENTS
1/2 cup organic butter OR 1/2 olive oil OR 1/2 cup coconut oil
1/2 cup sweetener (honey, sucanant, maple syrup, etc)
1/2 cup blackstrap molasses
2 organic eggs
1 cup applesauce
2 cups all-purpose flour or spelt, brown rice flour, etc
2 teaspoons baking soda
6 teaspoons ground ginger
2 teaspoons ground cinnamon
1 cup finely chopped greens such as kale, collards, arugula, etc

1. Preheat oven to 350 F. Grease and flour a 9- by 13- inch baking dish.

2. Mix all wet ingredients together.

3.. Sift the flour, baking soda, ginger, and cinnamon into the applesauce mixture and stir well to combine thoroughly.

4. Spoon into the baking dish and bake for 35 minutes or until a skewer inserted into the middle comes out clean.

5. Remove from the oven and let cool for 5 minutes. Turn onto a wire rack; cool completely

Phoebe's Gone Crackers!

Homemade Crackers! How absolutely exciting! I love snack crackers (especially with some good organic cheeses and hummus, mmm) and these homemade crackers are a perfect, easy way to have both health and movie-night indulgence.

  In this photo, I have 3 different kinds of crackers: "cheez its" made with grated cheese and wheat flour. Almond olive crackers, with lots of almond flour and extra olive oil, and a third variety with extra seeds (I've got 3 kinds in there!). See the recipe below and play around with making your own varieties. 

In this photo, I have 3 different kinds of crackers: "cheez its" made with grated cheese and wheat flour. Almond olive crackers, with lots of almond flour and extra olive oil, and a third variety with extra seeds (I've got 3 kinds in there!). See the recipe below and play around with making your own varieties. 

Ingredients:

  • 1/2 cup brown rice flour or other flour (whole wheat, spelt, quinoa, etc)
  • 3/4 cup almond flour or other flour (whole wheat, spelt, quinoa, etc)
  • 2 tbsp ground flax (if you don't have it, use some ground oats or add 1 egg)
  • 1 tbsp nutritional yeast (or if you eat dairy, add 1/2 cup grated cheese)
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp dried thyme or other spice of your choice
  • 1 tsp dried rosemary or other spice of your choice
  • scant 1/4 tsp baking soda
  • 2 tbsp sesame seeds or other seed (hemp seeds, flax seeds, poppy seeds...)
  • 1/4 cup water
  • 1/2 tsp olive oil

1. Preheat oven to 350F and line a baking sheet with parchment or put a little oil down.

2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.

3. Place ball of dough on the cooking tray. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a knife or pizza slicer, slice into cracker shapes.

4. Bake at 350F for 18-20 minutes until slightly golden in color. Check them often- they burn quick!

5. Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.

Yummy Roasted Root Veggies

This is one of my favorite meals for a busy night. It's simple, delicious and very grounding. Great for times when you're stressed!

Root vegetables are naturally very grounding and relaxing to our body, making them an excellent choice meal for stressful, busy days. Sweet vegetables are also naturally calming and grounding so choosing veggies like sweet potatoes, parsnips or beets (both sweet and root veggies!) can create a very satisfying meal. To top it off, sweet root vegetables can help get rid of low energy and sugar cravings!

Here's one of my favorite and insanely easy ways to make root veggies:

Roasted Root Vegetables

Prep Time: 10 minutes

Cooking Time: 30- 50 minutes (depends on size of chucks and type of root veg- but you can be multitasking here!)

Yields: 4 servings

3-4 tbsp. coconut oil or olive oil
2 tbsp. fresh oregano (chopped) or other herbs and spices, fresh or not
4 medium sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 1/4 to 1 1/2 inch pieces
1 pound carrots, peeled, cut into 3/4 inch thick rounds (about 4 cups)
1 pound parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
2 medium red onions (about 1 pound), peeled, and cut into 1/2 inch thick wedges
Sea salt and ground pepper to taste

(*Note- you can use any root vegetables you desire, sweet potatoes and carrots are just my suggestions!)

Directions:

  1. Preheat oven to 425ºF.
  2. Stir the oil and oregano in a large bowl.
  3. Add yams, carrots, parsnips, and onions and toss to coat. Sprinkle vegetables generously with sea salt and pepper and then spread them on baking sheets. Roast veggies until tender and brown in spots, turning occasionally, for about 50 minutes.
  4. This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, re-warm in 350ºF oven for about 15 minutes, or serve at room temperature.
  5. Also great stored in the fridge as leftovers. Also great as cold topping for salad or rice the following day. YUM! EnJOY!

Veggie Soup for the Soul

Lentil Vegetable Soup (vegan, gluten free)

Prep Time: 10 minutes Cooking Time: 45 minutes
Yield: 5 servings

Ingredients:
1 cup lentils
1 medium onion, diced
1-2 cloves garlic
1/2 sweet potato, cubed
4 collard leaves, finely chopped
1 carrot, diced
1 stalk celery, finely chopped
4 cups spring water or vegetable stock
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary
squeeze of lemon or 1 tablespoon apple cider vinegar

Directions:
1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.
2. In a soup pot, warm the oil over medium heat.
3. Add onion and garlic and cook 5 minutes or until translucent.
4. Add carrot, sweet potato and celery and continue to sauté 3-5 minutes.
5. Spread lentils on top.
6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
7. Add chopped parsley, collards, salt, and a squeeze of lemon juice or umeboshi vinegar.
8. Simmer another 2 minutes and serve.

Variations:
Add a small piece of kombu, rinsed, to help digest the beans and to add minerals and flavor. 

Make extra and store in the freezer to pull out and reheat on busy nights!

Chocolate Balls (Vegan, gluten free, sugar free, AND raw!)

f you like to eat, you must try these. These are a favorite of myself and the majority of my clients. They are like chocolate truffles, only they're healthy. Really! It's amazing how yummy they are and how healthy at the same time. Even better, they're easy to make and can be made in excess to be stored in the freezer to satisfy any pesky sugar craving or to serve to guests.

Homemade Kale Chips: An excellent substitute for potato chips!

Homemade Kale Chips: An excellent substitute for potato chips!

Ever heard of kale chips? Believe it or not, they're actually quite delicious and can satisfy a craving for crunchy potato chips like a champ. When I was first experimenting with my diet, I didn't believe they were good until I tried them, but now I love them! I provided a recipe for you below. It only takes 15 minutes and is very easy so now's your chance to stop thinking about eliminating junk food snacks (like potato chips) from your diet and to really do it.

How to Make Your Own Yogurt

Making your own yogurt is fun and easy and it saves you money in the long run. Plus, it's a great way to impress people! :] Not that that's what I'm trying to help you achieve with this blog, but there is something fun and satisfying in saying "oh yes, I make my own yogurt!" So talented!

Here's How in detail:

You will need:
2 quarts fresh whole milk
1/2 cup plain yogurt containing live cultures
Kitchen thermometer (optional-Can be found in the baking section of every grocery store chain in North America I think. But I'll tell you what to do if you haven't got one too. Yogurt makers have been going by feel for centuries.)

Warm your milk in large saucepan over gentle heat, stirring occasionally, until it reaches 180 to 185 degrees Fahrenheit, and hold it at this temperature for a few minutes. If you don't have a thermometer, bring the milk just to a boil, then immediately turn down the heat until it's barely simmering. The milk burns easy so be sure to stand over it and watch until the outside edges are bubbling vigorously and there is a lot of steam coming off the milk (don't let it get hotter than this). Allow it to simmer for a few minutes.

Remove the milk from the heat and cover it. Cool the milk to the point where you can put a clean finger in the milk for a count of 10 before it becomes uncomfortably hot.

Whisk one-half cup plain yogurt into the hot milk until completely combined. Choose a yogurt with live cultures and a taste you enjoy.

Transfer milk to a large glass bowl or jar and cover it. Plastic wrap can work if your bowl/jar doesn't have its own cover. Place this mixture in a warm environment of approximately 115 degrees Fahrenheit. If you have a food dehydrator, place the bowl in the dehydrator at 115 degrees. If not, you have more options: place your bowl of milk in a sink full of 115-degree water, adding warm water as needed to maintain 115 degrees, using your thermometer or the finger test to gauge heat. You can also turn on your oven briefly to the lowest heat setting, turn it off, and let it sit with the oven door open for a few minutes. If you have an oven thermometer, wait until the oven reaches 115 degrees. If not, use your best judgment. Place the bowl of milk, wrapped in a towel or blanket, into the oven and close the door. Or wrap the bowl of milk in a wool blanket or shawl and leave it in a warm place. If you live in Florida like me, this shouldn't be a problem.

Let this milk mixture sit undisturbed for four to eight hours. After four hours, check to see if the mixture is thick, creamy and slightly sour. If not, check again every hour until it reaches the desired consistency. The yogurt will grow more acidic over time; let it culture longer for a tangier end result.

Chill your freshly made yogurt in the refrigerator for several hours. It will continue to firm up as it gets cold. Your finished yogurt may produce some whey, a thin yellowish liquid. I encourage you to drink it as it's full of beneficial yogurt cultures and protein. Oh and be sure to save a little bit of this batch of yogurt to use for starting your next batch. That way you won't have to keep buying conventional yogurt!

Here's how for the people who want a quick list:
Preheat oven to 110F. Or just set it on the lowest possible setting just when the light comes on, no more. Heat milk to 180F. Remove immediately from heat. Allow to cool to between 110-115F. (Or if you have no thermometer, until you can hold your pinkie finger in the milk for a full 10 seconds without it burning.) Skim the skin off the top if you'd life. Add the yogurt. Stir together. Pour into storage containers. Place storage containers in the warmed oven. Turn the oven off. Wait 4 to 8 hours before opening. When the milk stays firm when the container is tilted remove from oven and place in fridge.