Author: Morgan

Chimichurri is a bit new to me. I had it for the first time a few years ago and loved the flavor it brought to a mushroom side dish I made. I have since slathered all over a piece of grass-fed steak and as a vinaigrette on a big salad.

I have been trying to add more herbs to my diet and this is a great way to do so. Loaded with healthy fats and a ton of flavor, this sauce is staple in my house.

I like to mix it by hand rather than mix it in a food processor because I like the parsley to stay chunky, but a food processor works well too. Just be careful not puree it.

It will naturally separate if you don’t use a food processor, but don’t worry! It easily mixes back up with a quick shake or stir. This recipe makes a large batch so freeze it in ice cube trays or a small glass jars for future use if you have leftovers.

Classic Chimichurri Sauce

A beautiful olive oil based marinade, dressing, or dipping sauce.

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Prep Time 10 minutes mins

Servings: 10

Course: Dressings, Marinades, Sauces

Cuisine: American, Argentinian

Ingredients Method Notes

Ingredients

  

• 1½ cups fresh parsley chopped and packed
• ½ cup fresh cilantro chopped and packed
• 1 tsp dried oregano or 1/4 cup fresh
• ¼ cup red onion chopped
• 3 garlic cloves minced
• 3 tbsp red wine vinegar
• 2 tbsp fresh-squeezed lemon juice
• 1 tsp sea salt
• ¼ tsp red pepper flakes optional
• 3/4 cup extra-virgin olive oil

Method

 

1. Option 1: Chop the parsley, cilantro, red onion and mince the garlic. Add remaining ingredients and stir vigorously to combine. Give it a shake before using to re-mix herbs and oil.
2. Option 2: Place cilantro, parsley, garlic, and onion in a food processor and pulse a few times. Add the liquid ingredients and pulse a few more times to combine.
3. Serve with steak, vegetables, or as a salad dressing. Store in the fridge for five days or freeze in ice cube trays until solid and then in a freezer safe container for one month.

Notes

Original recipe from: https://www.cookingclassy.com/chimichurri 

I had all these good intentions of sharing a bunch of Christmas recipes before the actual Holiday, but life got the best of me and that didn’t happen. On the last day of the Christmas according to the Catholic church, the Epiphany on January 8th, I decided, “You know what, It’s still Christmas. I can squeeze out one last holiday recipe.”

My husband and I love to make weekend brunch. Eggs, bacon, pancakes, french toast, hash-browns, waffles. You know, the classics. I tend to make a Paleo version of a pancake or a waffle for myself while my husband scarfs down his simple carbs with all the joy in the world. (Not knocking carbs here, I just prefer more fat and fiber in my morning meals.)

I had been craving something spiced, so I scoured my Pinterest account for a waffle recipe using only the ingredients I had on hand. I had this Simple Mills pancake mix in the pantry from a previous Thrive Market order freebie and was PUMPED when this recipe called for it! I kept looking at it in the pantry, but could never get myself to use it.

This recipe is super simple, not overly sweet or filling, and most importantly, it’s made with clean ingredients! Try it out and let me know if you loved them as much as I do!

Gingerbread Waffles

A Christmas breakfast classic made healthier.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• 1¼ cups Simple Mills Pancake and Waffle Mix
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• 3 organic/cage-free eggs
• ¼ cup unsweetened almond milk
• 2 tbsp melted coconut oil or butter
• 1 tbsp molasses blackstrap or regular
• 1 tbsp vanilla

Whipped coconut cream (optional)

• 1 tsp vanilla
• 1 can coconut cream or coconut milk refrigerated overnight

Toppings: (optional)

• 1 cup chopped pecans
• 1/2 cup ground flax seeds
• pure maple syrup
• 5 tbsp melted coconut butter if not doing whipped cream as mentioned above

Method

 

1. Preheat waffle iron according to manufacturer's instructions.
2. Combine all dry ingredients and stir to full incorporate spices. In a separate bowl, add wet ingredients and stir vigorously to combine.
3. Combine the wet and dry ingredients and stir until a smooth batter forms. It'll be more runny than firm, don't worry!
4. When the waffle iron is ready, using a ladle, scoop batter into waffle iron and cook until desired doneness. (Cooking times will vary based on waffle maker instructions)
5. While waffles are cooking, prepare the coconut cream. If using coconut milk, flip the can over before opening. Pour out liquid from the can. In a small mixing bowl, combine the coconut cream and vanilla. If using coconut cream, skip the can flipping as the coconut cream is already solid enough to scoop out. Mix with a hand mixer until fluffy. About one minute.
6. Garnish with pecans, flax, maple syrup, melted coconut butter, and finally the coconut cream. Serve immediately and enjoy!

Notes

Original recipe from:

=https://www.weeknightbite.com/sweet-home/gingerbread-waffles-with-whipped-coconut-cream

As a kid, I probably ate buttered noodles with grated parmesan cheese 6 days a week. I loved mac and cheese. This dish hearty and creamy like alfredo, loaded with garlic flavor, and most importantly: it’s good for you! This dish dish is my new version of comfort food. When squash is in season, my husband and I probably eat a spaghetti squash dish at least once a week. What can I say, it gives me my noodle fix!

First make sure to pre-bake the spaghetti squash. I like to cut in half,, scoop out the insides, rub down with olive oil, and bake inside facing up at 400 degrees for 30-35 minutes, but the instant pot set on high pressure for 7-9 minutes works well too.

Once the spaghetti squash is tender, let it cool for a few minutes before scooping it out. Trust me, your hand will thank you! Saute the garlic, onion, and any other vegetables while the spaghetti squash is cooling. After this step, all that is left is combining and baking! It’s a super quick recipe which is always a plus.

This recipe includes sun-dried tomatoes, spinach, mushrooms and shredded chicken but the you can customize the add-ins it to your liking. Here are a few ideas to try:

shredded chicken and broccili

For a tuscan variation: sun-dried/diced tomatoes, fresh basil, and italian sausage (this one is great!)

For a spaghetti feel: ground beef and marinara

Spaghetti Squash Chicken Bake

A hearty and healthy dinner ready in less than hour! Paleo, dairy-free, and gluten free.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian, Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 medium spaghetti squash cooked
• 3 tbsp extra-virgin olive oil divided
• 7-8 garlic cloves minced
• 1 medium yellow onion diced
• ¾ cup sun-dried tomatoes chopped. I used the dried in bag variety.If using the kind in a jar, drain from liquid before adding.
• 1½ cups spinach roughly chopped
• 1½ mushrooms chopped
• 1 lb shredded or diced chicken breast previously cooked
• 1 can coconut milk full-fat
• ¼ cup arrowroot powder
• 1-2 tsp garlic powder for extra garliciness in the sauce
• 1 tsp each salt and pepper
• 1 cup shredded parmesan optional

Method

 

1. Preheat oven to 400.° Slice spaghetti squash in half. Scoop out the seeds and discard. Rub inside the squash with olive oil and sprinkle with sea salt. Bake for 30-35 minutes until tender.
2. While squash is baking, mince the garlic and let it rest for 10 minutes. Dice the onion and set aside with the garlic. Chop the sun-dried tomatoes, mushrooms, and spinach. Dice chicken if needed. Set all add-ins aside.
3. In a small bowl combine the coconut milk, garlic powder, and arrowroot powder. Stir to dissolve and set aside.
4. When spaghetti squash is done, set aside to cool for a few minutes. Heat 2 tablespoons olive oil in a pan over medium heat. Saute onion and garlic until tender and fragrant. Add in mushrooms and saute for a minute or two more.
5. Scoop out the spaghetti squash into a large bowl. Next, add the onion, garlic, and mushrooms. Add the the chicken, sun-dried tomatoes, and spinach. Sprinkle with salt and pepper. Pour coconut milk mixture over the ingredients and gently stir/fold to combine.
6. Transfer mixture to a 9 x 13 or deep oval baking dish and bake for an additional 10-15 minutes until warm and bubbly. If not dairy free, sprinkle parmesan cheese half through baking time.
7. Let it sit for a few minutes before serving and enjoy!

Notes

Original recipe adapted from:

https://realsimplegood.com/creamy-garlic-spaghetti-squash-casserole/#wprm-recipe-container-6109

Are you a hummus fan? If so, you know what tahini is. It’s a bit of a mysterious ingredient. It’s sometimes on the pricier side so it probably isn’t a common ingredient in your fridge unless you love hummus like I do. I honestly don’t know what else it is used for besides being a hummus staple. Anyways, I was in the mood for some hummus today and was super disappointed when I noticed I didn’t have an tahini in the fridge.

Then I thought, “I bet I could make my own. Can’t be too hard.” I had a quart size jar of sesame seeds in the fridge from a previous baking project and was so excited when I found this super easy recipe.

All tahini is made of is ground sesame seeds. So really all you do here is puree the sesame seeds until you have a smooth paste. Add a little olive oil for texture and you’re ready to go! This recipe calls for toasting the sesame seeds to bring out their nuttiness a little more, but it isn’t a required step.

I toasted the sesame seeds over medium heat constantly stirring until I smelled a nutty aroma. Then, I let them cool bit before throwing the sesame seeds my small ninja food processor. I blended them for about a minute before adding the olive oil and then another 30 seconds until I reached my desired consistency. See how easy it is? I may never go back store-bought now. What else do you like tahini in? Shoot me some ideas to try!

Super Simple Tahini

A quick, DIY version of the hummus staple.

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Prep Time 15 minutes mins

Course: Dips, Dressings, Marinades, Sauces

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 cup sesame seeds
• 2-3 tbsp extra virgin olive oil
• dash sea salt

Method

 

1. Toast the sesame seeds over medium heat until they produce a nutty aroma. Stir constantly and be careful not to burn them. Set aside to cool slightly.
2. When sesame seeds are cool, place in food processor and blend for 30-45 seconds until a thick paste is formed.
3. Add olive oil and a dash a salt and blend for an additional 30 seconds until smooth.
4. Transfer to a jar and store for up to 5 months in the fridge.

Original recipe: https://www.inspiredtaste.net/26901/easy-tahini-recipe/

I am an avid hummus eater. I love it paired with raw vegetables or crackers, on a charcuterie board, or even dolloped on a salmon salad. I went through a period of time where beans really sent my digestive system on ride. Thankfully, I can now enjoy them with no discomfort! I learned I had some gut bacteria issues that causing my trouble with beans. I would get very uncomfortable gas and pain for hours upon hours after eating garbanzo beans. Now that I’ve healed my gut from the bacteria, I can eat beans without a problem. Boy do I wish I would have known about this recipe then!

I found this idea on Pinterest first, but then learned my girl Kelly Leveque had her very own recipe in her book, Body Love Everyday! It was so simple and quick to whip up. Sunflower seeds are loaded with nutrients like magnesium, vitamin E, and protein. They are also a good source of healthy fats. This nutrient powerhouse of recipe was delicious with raw carrots and cauliflower, or Siete Chips, but the options are endless. Pair it with whatever your heart desires.

You can use store bought Tahini or whip up your own with my super simple Tahini recipe. Use a high quality extra virgin olive oil for maximum benefits too. I sprouted my sunflower seeds as per Kelly’s original recipe. See recipe notes for more info on that. Spice it up however you want. Its a very easy recipe to customize.

Sunflower Seed Hummus

A bean-free version of a classic recipe. Loaded with healthy fats to keep you fuller longer especially when paired with veggies!

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Prep Time 20 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 cup sunflower seeds *see notes
• 2 tbsp tahini
• 1-2 cloves garlic *see notes
• 2 tbsp extra virgin olive oil
• ½ lemon juiced
• salt and pepper to taste
• paprika for garnish, optional

Method

 

1. Mince garlic in a food processor and let it sit for 10-15 minutes. (See notes)
2. When garlic is ready, add sunflower seeds, tahini, and lemon juice, and a dash of salt and pepper to the food processor. Slowly add in olive oil if your food processor has a chute. Otherwise, just add in with all other ingredients. Mix until smooth and pale in color. If you prefer, add a little cold water to give the hummus a lighter texture.
3. Add salt and pepper to taste. Garnish with a sprinkle of paprika and enjoy!

Notes

This recipe is originally from Kelly Leveque’s Book, Body Love Everyday, page 289.

*Minced Garlic fact: I have read from multiple wellness gurus such as Kelly Leveque herself and Dr. Mark Hyman that allowing garlic to sit for awhile after being minced releases a phytochemical called allicin that has been shown to have anti-cancer and immune boosting properties. 

*Sunflower seed note: Kelly originally calls for sprouting the sunflower seeds first to maximize their nutrient content. If you choose to do so, soak your sunflower seeds overnight  in a sprouting jar. The next day, drain then rinse the seeds until the water runs clear with no sign of sunflower “juices.” Leave on the counter to sprout. After about 8-12 hours, your seeds should have sprouted. Once they have sprouted, you can use them in the hummus. If no sprouting has occurred, let them sit overnight again and repeat the rinsing step.  This is a recommended step, but not required. 

References:

Body Love Everyday by Kelly Leveque page 286

Dr. Mark Hyman Facebook page: https://www.facebook.com/drmarkhyman/photos/a.163412217022869/3659972074033515/?type=3

These crackers are my version of Simple Mills Almond flour crackers. If any of you haven’t had these, they are addicting. Probably my favorite cracker on the grocery store shelf. Crispy and salty goodness made with better ingredients, but I wanted to try and make my own to make them even better for me.

These crackers were so easy I made two batches right away! Only 3 ingredients unless you make a variation of the recipe (see recipe notes for ideas). Almond flour, salt, and egg white. That’s it! Roll out super thin, bake for 25 minutes, done!

I actually didn’t have eggs when I made these so I used Bob’s Red Mill Egg Replacer and they turned out fantastic. I might even use it first before real egg white next time I make these. The egg replacer makes them vegan too! It super important you have a rolling bin and parchment paper in order to make them as thin and uniform as possible.

These would be perfect for a charcuterie board, with hummus and veggies, or paired with a bowl of soup. You could also eat them eat them plain by the handfuls — hypothetically speaking. Try them out and let me know what you think!

Easy Almond Flour Crackers

A delicious, guilt free snack made with only a few ingredients!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Appetizer, Snacks

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ¾ cup blanched almond flour
• ½ tsp course sea salt
• 1½ tsp egg replacer, or one egg white
• ¼-½ tsp garlic powder
• ¼-½ tsp onion powder
• 1 tbsp olive oil

Savory variations – add any of the following to the base recipe to create you favorite flavor!

• ½ tsp rosemary, thyme, parsley, dried
• ¼` cup grated parmesan
• ½ tsp black pepper
• 1 tsp flax seeds
• 1 tsp sesame seeds

For a sweet cracker, omit the salt and spices in the base recipe before adding.

• 1 tsp. cinnamon
• 1-2 tsp. coconut sugar

Method

 

1. Preheat oven to 325°.
2. Combine egg replacer with 2 tbsp water. Let sit for about a minute to thicken.
3. Measure out almond flour and stir in spices of choice, and salt. Mix with hands or wooden spoon to form a small dough ball.
4. Place dough ball between 2 sheets of parchment paper and roll out about an ⅛ in thick. Peel off top layer of parchment. Using a pizza cutter, score the dough into bite sized squares.
5. Transfer to baking sheet and drizzle with olive oil. Gently rub olive oil all over crackers or use a basting brush to evenly coat. Sprinkle with additional salt if desired.
6. Bake for 25 minutes or until golden brown and crispy. Let sit for a minute before breaking apart. Enjoy immediately or store in an airtight container for 3-5 days.

Notes

Recipe adapted from https://healthylivinghowto.com/polly-want-a-cracker/ 

How many times have you forgotten to take out whatever it may be from the freezer for dinner you had in mind that night? I do this way too often. So last Tuesday, I was so excited for tacos, but when I got home I realized I forgot to thaw the ground beef. Dang it!

So then I found this awesome recipe. I thought, “yeah this won’t be any good.” Not because the recipe was bad, but because I often over cook my Instant pot meat. This time, I nailed it! It was super tasty and done in no time! The recipe first calls for pressure cooking the beef and then sauteing with the spices.

You can use whatever ground protein you prefer. Turkey, beef, chicken, etc. Personalized it with your own taco seasoning too! Use whatever you like or have on hand.

Serve the traditional taco fiesta with tortillas, cheese, lettuce, tomatoes, onions or go for a lighter option like I did and put in on a bed of greens. Taco salads are THE BOMB in my life.

Instant Pot (From Frozen!) Taco Meat

The quickest, tastiest taco meat recipe you'll find.

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Prep Time 33 minutes mins

Course: Dinner, Lunch

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 1 lb. ground beef
• 1 cup water divided
• 3 tbsp taco seasoning of choice

Equipment

• Instant Pot
• Measuring cup
• Measuring spoons

Method

 

1. Place trivet inside instant pot insert. Add ½ cup water and place the brick of frozen meat on top of the trivet.
2. Close the lid and push valve to the sealing position.
3. Pressure cook on high for 25 minutes.
4. Once the pressure cooker is done, let it naturally release. (Mine typically takes 10 minutes or more.)
5. Carefully open the lid and remove the trivet with the meat. Dump out the water in the instant pot.
6. Press the "saute" button and add olive oil, onion, garlic (if desired) to and cook until softened.
7. Add the meat back in and break apart with a wooden spoon. Sprinkle on your favorite taco seasoning and more water if needed. Stir well. Wait 1-3 minutes until cooked to your desired doneness.
8. Serve immediately or cool and freeze in a freezer-safe bag.

I don’t know about you, but I love pumpkin this time of year. Yeah, the PSL is a classic, seemingly stigmatized drink that often makes people proud or embarrassed to love. I am hear to tell you it’s ridiculous to NOT like pumpkin right now! You can even like it in July, that’s cool too. Don’t let anyone make you feel otherwise.

Okay, now to the recipe. This smoothie is a deliciously healthy fall treat. Pumpkin puree, almond butter, cinnamon, nutmeg, vanilla protein powder, almond milk, and riced cauliflower all blended together into a decadent, ythick breakfast option.

You might be wondering, “Why riced cauliflower? That’s a little weird in a smoothie.” Here’s why. A wellness guru I absolutely admire is Kelly Leveque. She often adds riced cauliflower to her smoothie recipes for a fiber boost. I added 1/2 cup in this recipe because I typically add spinach to my smoothies, but I didn’t want this one to be green. The frozen riced cauliflower added fiber, nutrients, and a nice chilly creaminess making it more like a pumpkin shake.

The cauliflower actually kept me fuller longer too! Definitely added cauliflower to my next smoothie recipe. Try it for yourself and let me know what you think.

Pumpkin Spice Smoothie

A delicious fall breakfast option that'll keep you full until lunch.

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Prep Time 3 minutes mins

Servings: 1

Course: Breakfast

Ingredients Method

Ingredients

  

• 1-2 cups almond milk
• 1 tbsp flaxseed meal
• 1 tbsp almond butter
• ½ cup pumpkin puree
• ½ cup frozen riced cauliflower
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 serving vanilla protein powder of choice
• pumpkin seeds, shredded coconut, hemp seeds for garnish

Method

 

1. Combine all ingredients in blender and blend until smooth.
2. Garnish with pumpkin seeds, shredded coconut, hemp seeds if desired.

I love this time of year in the kitchen. Fall flavors are taking over my kitchen. Coming in 2nd place to Christmas time, it is my favorite time of year. I’ve been trying new recipes lately like pumpkin pie smoothies, deliciously creamy pumpkin coconut mousse, pumpkin spice chia pudding, spaghetti squash casseroles, and good ol’ PSL (pumpkin spice latte) with a healthier twist. These apple bars were, by far, the best recipe find so far.

These bars are completely paleo, gluten free, and vegan. Not a ton of added sweetener, which is always a plus. This recipe is from one of my favorite recipe creators, Michelle of paleorunningmomma.com Go check her out. You won’t be disappointed! The original recipe uses almond butter, but pecan butter would be good too. I wouldn’t recommend peanut or cashew butter. You could definitely play around with the spice ratios too. A chai twist, maybe a little clove would be really good too!

The perfect amount of apple, nuttiness, and sweet. I will definitely be making these again. Please let me know what you think in the comments!

Paleo Apple Pie Bars

Vegan, gluten free, and paleo twist on a classic seasoning dessert.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 1

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the crust:

• ¾ cup almond butter
• 1 tsp vanilla
• ¼ cup maple syrup
• 3 tbsp coconut oil
• 1 cup almond flour
• ¼ cup coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon

For the filling:

• 3 apples pink lady or another tart variety
• ⅓ cup water
• 2 tsp lemon juice
• 3 tbsp coconut sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp arrowroot powder tapioca powder also works

Method

 

1. Preheat oven to 350° and line a 8 x 8 pan with parchment paper.

For the filling:

1. In a medium sauce pan combine apples, water, and lemon juice. Bring to a boil to soften. Combine dry ingredients for the filling and add to the apple mixture. Stir the mixture to dissolve dry ingredients. Once the mixture starts to thicken, set aside to cool.

For the crust:

1. Combine all crust ingredients until a crumbly dough forms. This can be done in a stand mixer or by hand. I used my hands! Press ¾ of the mixture into the 8×8 pan and bake for 7-9 minutes.
2. Spread the apple filling over the half-baked crust. Sprinkle with remaining crust crumbles and bake for an additional 25 minutes or until the top is golden brown.
3. Cool completely before cutting. Top with a dollop of whipped coconut cream or ice cream (if not paleo) and enjoy!

You know that feeling when you find a gem of recipe? When you take that first bite and for a moment you’re swallowed up by the goodness in your mouth? Yeah. These did that for me. Made with oats, coconut sugar, coconut oil, and stevia-sweetened chocolate chips theses beauties are gluten-free, vegan, and refined sugar-free. Yep. You read that right.

Starts out by making your own oat flour, which is super easy so don’t be intimidated. I used my coffee grinder to get a more flour-like consistency, but a food processor would work well too.

I adapted the recipe just a hair from Basic with Bails recipe.