High-res a st. patty’s day limerickthis holiday is all about that greenbut you gotta keep the waistline leanso keep the eats healthy + lightwith that pot o’gold in your sightcheers to a body that makes ‘em screamvegan beer cheese soupcooking time: 20 minutesservings: 4 grocery list:3 carrots, sliced1 onion, diced2 medium - large potatoes1 ½ cups vegetable broth1 cup gluten free beer (i used green’s tripel blonde ale)1 cup shredded daiya vegan cheddar cheesegreen onions, sliced, for garnish in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick add in vegan cheese + stir well till melted throughout the soup serve + garnish with green onions *** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

a st. patty’s day limerick

this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream

vegan beer cheese soup
cooking time: 20 minutes
servings: 4


grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish

  1. in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
  2. add in vegan cheese + stir well till melted throughout the soup
  3. serve + garnish with green onions


*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

festivus for the rest of us.

paleo pizzelles
cooking time: 30 mins
makes: 24 pizzelles

grocery list:
3 eggs, room temp
¾ cup coconut sugar
½ cup grass-fed butter or coconut oil, melted + cooled
1 tsp vanilla extract
½ tsp anise extract
1 ¾ cup almond meal
2 tsp baking powder

  1. beat eggs + sugar together in large mixing bowl
  2. add butter/oil, vanilla + anise to egg mixture. mix well
  3. mix almond meal + baking sold together + then add to egg mixture. batter should be stiff enough to drop with a spoon.
  4. heat pizzelle maker for 5 - 8 mins
  5. when heated properly, place 1 tsp of batter on grid pattern. you may want to use a second spoon to push batter off of the first spoon
  6. close the pizzelle maker + clamp the handles together. baking will take approx 30 seconds
  7. remove pizzelles with a rubber spatula and place on cooling rack. continue with rest of batter

coconut milk hot toddy
cooking time: 5 mins
makes: 4 servings

grocery list:

grocery list:
1 32 ounce box coconut milk
4 cinnamon sticks
1 tsp grated fresh ginger
2 - 3 pinches cardamon
½ tsp nutmeg
½ tsp cloves
4 shots spiced rum or whiskey of choice (or more if you’re feeling naughty) 

  1. warm all ingredients except rum in saucepan over medium-low heat
  2. simmer for 5 minutes then add rum
  3. remove from heat + pour into cups to serve

grab your banana hammocks, we’re headed to the tropics.


coconut vegetable soup
cooking time: 20 minutes
makes: 6 servings

grocery list:

2 tbsp coconut oil

2 tsp red curry paste

½ yellow onion, diced

1 - 2 tbsp chili paste

32 ounce box coconut milk (or equivalent cans)

32 ounce box vegetable broth (or homemade)

vegetables of choice, i used:

shredded carrots

cherry tomatoes

broccoli

cauliflower

bok choy

spinach

other items you could add in:

lime juice + zest

ginger, grated

mushrooms

bean sprouts

greens

  1. in a large saucepan over medium-heat, warm coconut oil till melted + then add in curry paste. cook curry paste for 2 mins

  2. add in onions + chili paste mixing well. saute for 2-3 minutes

  3. add in coconut milk + vegetable broth. bring to boil

  4. add in vegetables + cook for 2 mins

  5. remove from heat + serve. add salt to taste
High-res in the wise words of ol’ dirty bastard, “oh baby i like it raw.” raw apple crispprep time: 15 minutesmakes: 4 servingsgrocery list:3 apples, diced1 meyer lemon, juiced5 pitted medjool dates, soaked (save water)1 ½ tsp ground cinnamon1 ½ cups raw nuts ( i used walnuts, almonds + pecana)1/2 cup raisins, soakedagave nectar or honey2 pinches sea saltshredded coconut (optional) toss apples with lemon juice + set aside place dates, 1 tsp cinnamon, 3/4 cup of nuts + 1 tbsp date water into a food processor fitted with the “s” blade and process until smooth. remove from the food processor + mix with diced apples + raisins. drizzle with agave nectar add remaining nuts, ½ tsp cinnamon, sea salt  + coconut to food processor + blend till crumbled place apple mixture into small bowls, cover with nut crumble mixture, drizzle with agave + serve ** covered with plastic wrap in the refrigerator, apple crisp will keep for three days

in the wise words of ol’ dirty bastard, “oh baby i like it raw.”

raw apple crisp
prep time: 15 minutes
makes: 4 servings

grocery list:
3 apples, diced
1 meyer lemon, juiced
5 pitted medjool dates, soaked (save water)
1 ½ tsp ground cinnamon
1 ½ cups raw nuts ( i used walnuts, almonds + pecana)
1/2 cup raisins, soaked
agave nectar or honey
2 pinches sea salt
shredded coconut (optional)

  1. toss apples with lemon juice + set aside
  2. place dates, 1 tsp cinnamon, 3/4 cup of nuts + 1 tbsp date water into a food processor fitted with the “s” blade and process until smooth.
  3. remove from the food processor + mix with diced apples + raisins. drizzle with agave nectar
  4. add remaining nuts, ½ tsp cinnamon, sea salt  + coconut to food processor + blend till crumbled
  5. place apple mixture into small bowls, cover with nut crumble mixture, drizzle with agave + serve

** covered with plastic wrap in the refrigerator, apple crisp will keep for three days

High-res chop chop! summer will be gone before you know it. summer chopped salad w/ caper vinaigretteprep time: 30 minutesmakes: 4 servingsgrocery list:1 cucumber, diced2 carrots, diced3 celery stalks, diced3 - 4 hearts of palm, diced1 avocado, diced1 pint cherry tomatoes, quartered1 red bell pepper, diced½ fennel head, diced1 jar artichokes, diced1 - 2 tsp capersdressing:1 tbsp capers4 tbsp olive oil2 tsp white balsamic vinegar½ lemon, juiced to make dressing, in a small bowl, use a muddler or spoon to crush capers using a whisk add in olive oil, white balsamic vinegar + lemon juice to make salad, add chopped vegetables + capers into a large bowl and mix in dressing

chop chop! summer will be gone before you know it.

summer chopped salad w/ caper vinaigrette
prep time: 30 minutes
makes: 4 servings

grocery list:
1 cucumber, diced
2 carrots, diced
3 celery stalks, diced
3 - 4 hearts of palm, diced
1 avocado, diced
1 pint cherry tomatoes, quartered
1 red bell pepper, diced
½ fennel head, diced
1 jar artichokes, diced
1 - 2 tsp capers

dressing:
1 tbsp capers
4 tbsp olive oil
2 tsp white balsamic vinegar
½ lemon, juiced

  1. to make dressing, in a small bowl, use a muddler or spoon to crush capers
  2. using a whisk add in olive oil, white balsamic vinegar + lemon juice
  3. to make salad, add chopped vegetables + capers into a large bowl and mix in dressing

i got 99 problems, but a smoothie ain’t one. or a popsicle for that matter.

nectarine, ginger + basil smoothies / popsicles
prep time: 5 minutes
makes: 2 12 oz. smoothies

grocery list:
3-4 nectarines
½ - 1 inch ginger
10 - 12 basil leaves
½ c coconut water, more if needed
1 - 2 handful ice

  1. place all ingredients in a high speed blender + blend till smooth
  2. serve or if making popsicles, pour mixture into popsicle molds and freeze

the 12 minute, 2 ingredient, zucchini frittata

zucchini frittata
cooking time: 12 minutes
grocery list:
1 medium zucchini, cut in ½ + sliced
5 eggs, beaten
1 tbsp olive oil
sea salt + pepper

  1. warm skillet + olive oil over medium heat and add in zucchini. saute for 3-4 minutes or until golden brown, stirring occasionally
  2. pour eggs into skillet over zucchini and season with salt + pepper
  3. with a fork, gently pierce the frittata and lift so that the liquid on top gets to the bottom of the skillet and can be cooked. continue doing this all around edge + center of frittata as well till the majority of the liquid has moved to the bottom and been cooked.
  4. when the bottom is nicely browned, cover the pan. securely hold the lid and then flip the skillet so that the frittata is on the lid, then gently slide the frittata back into the skillet so the uncooked side can brown, this will only take a couple minutes
  5. slice and serve
High-res move over aunt jemima, there’s a skinnier pancake in town | banana-cinnamon pancakescooking time:  15 minutesmakes: 6, 4” pancakesgrocery list:1 cup gluten free pancake mix (i prefer pamela’s, but others work well)2 tbsp cinnamon applesauce¾ cup vanilla rice milk1 tbsp coconut oil, melted + ½ tsp for cooking½ tsp cinnamon10 drops stevia1 medium banana, mashed (optional) whisk all the ingredients together until there are no lumps warm skillet or griddle to medium heat and lightly oil with coconut oil pour ¼ cup of batter onto skillet, cooking until browned (about 2- 3 minutes) and flip once serve these are great served warm or saved for a snack!

move over aunt jemima, there’s a skinnier pancake in town | banana-cinnamon pancakes
cooking time:  15 minutes
makes: 6, 4” pancakes
grocery list:
1 cup gluten free pancake mix (i prefer pamela’s, but others work well)
2 tbsp cinnamon applesauce
¾ cup vanilla rice milk
1 tbsp coconut oil, melted + ½ tsp for cooking
½ tsp cinnamon
10 drops stevia
1 medium banana, mashed (optional)

  1. whisk all the ingredients together until there are no lumps
  2. warm skillet or griddle to medium heat and lightly oil with coconut oil
  3. pour ¼ cup of batter onto skillet, cooking until browned (about 2- 3 minutes) and flip once
  4. serve


these are great served warm or saved for a snack!

High-res hot off my griddle! kale + rosemary mashed potato pancakescooking time:  60 minutesmakes: 12 pancakesgrocery list:6 medium potatoes12 kale leaves, de-stemmed and torn into pieces3 rosemary sprigs, removed from stem + chopped1 meyer lemon, zested + juiced5 tbsp olive oilsea saltcoconut oil put the potatoes into a large pot, add 1 tsp salt + cover with cold water bring water to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes remove from heat and drain well place the potatoes into food processor with kale, rosemary, lemon zest, juice + olive oil. pulse until smooth and well-blended. add salt to taste allow potatoes to cool slightly, then shape into pancakes (using a jar lid works well) warm skillet over medium-high heat + add ½ tbsp coconut oil. place pancakes in skillet and brown on each side (about 5 minutes on each side) serve perfect for breakfast, lunch + dinner. pairs nicely with eggs, salad, or lean meats

hot off my griddle!

kale + rosemary mashed potato pancakes
cooking time:  60 minutes
makes: 12 pancakes
grocery list:
6 medium potatoes
12 kale leaves, de-stemmed and torn into pieces
3 rosemary sprigs, removed from stem + chopped
1 meyer lemon, zested + juiced
5 tbsp olive oil
sea salt
coconut oil

  1. put the potatoes into a large pot, add 1 tsp salt + cover with cold water
  2. bring water to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes
  3. remove from heat and drain well
  4. place the potatoes into food processor with kale, rosemary, lemon zest, juice + olive oil. pulse until smooth and well-blended. add salt to taste
  5. allow potatoes to cool slightly, then shape into pancakes (using a jar lid works well)
  6. warm skillet over medium-high heat + add ½ tbsp coconut oil. place pancakes in skillet and brown on each side (about 5 minutes on each side)
  7. serve


perfect for breakfast, lunch + dinner. pairs nicely with eggs, salad, or lean meats



all up in yo' grill mahi-mahi skewers

all up in yo’ grill

mahi-mahi skewers w/ artichoke vinaigrette marinade
cooking time: 30 minutes
makes: 4 skewers
grocery list:


skewers:
1 lb mahi-mahi, cut into 1” chunks
3 bell peppers, colors of choice, cut into 1” pieces
1/2 red onion, cut into 1” pieces

artichoke vinaigrette + dipping sauce:
4 tbsp olive oil
1 1/2 tbsp white balsamic vinegar
1 meyer lemon, juiced
3 marinated artichoke hearts
1 tsp capers
sea salt + ground black pepper

  1. make skewers, alternating fish, peppers, + onion. sprinkle with salt + pepper (if using wood or bamboo skewers, soak in water for 30 minutes)
  2. in a blender, add vinegar, lemon juice, artichoke hearts, capers + blend
  3. start drizzling in olive oil
  4. add salt + pepper to taste
  5. pre-heat grill to medium - high heat
  6. brush marinade on skewers + then place skewers on hot grill. continue brushing + cook 3 - 5 minutes (or until desired wellness), turning once
  7. remove skewers + serve
  8. drizzle with any remaining sauce or place in dipping dish
High-res frozen coconut water mojito (original)prep time: 10 minutesmakes: 2grocery list:1 cup coconut water2 - 3 oz. white rum2 limes, 1 juiced, other sliced into wedgesfresh mint5 drops steviaice place 5 mint leaves and 1 lime wedge into sturdy glasses. use a muddler to crush the mint and lime to release the mint oils and lime juice in a blender, mix coconut water, rum, lime juice, 10 mint leaves, stevia + a few handfuls of ice. blend well adjusting to taste pour blended mixture into glass + garnish with lime wedge frozen mango-coconut water mojitosame recipe and instructions as original, but add in 1 fresh mango to blender

frozen coconut water mojito (original)
prep time: 10 minutes
makes: 2
grocery list:
1 cup coconut water
2 - 3 oz. white rum
2 limes, 1 juiced, other sliced into wedges
fresh mint
5 drops stevia
ice

  1. place 5 mint leaves and 1 lime wedge into sturdy glasses. use a muddler to crush the mint and lime to release the mint oils and lime juice
  2. in a blender, mix coconut water, rum, lime juice, 10 mint leaves, stevia + a few handfuls of ice. blend well adjusting to taste
  3. pour blended mixture into glass + garnish with lime wedge


frozen mango-coconut water mojito
same recipe and instructions as original, but add in 1 fresh mango to blender

viva la bruschetta!

the fresh flavor of these tasty bruschetta bites is so intense, your taste buds will be sprung like a teenage boy during gym class.

edamame-mint bruschetta
cooking time: 15 minutes
grocery list:
6 slices gluten-free bread (i used glutino brand)
1 package frozen organic edamame
1 avocado
¾ oz. package fresh mint
1 meyer lemon, juiced
1 tsp olive oil
sea salt
2 heirloom tomatoes, sliced (regular tomatoes work as well)
ground black pepper
sprouts (for garnish)
chili oil

  1. cook edamame according to package directions, then strain and rinse with cool water
  2. start toasting bread
  3. while bread is toasting, in a food processor add edamame, avocado, mint, lemon juice, olive oil, and a couple pinches of sea salt and puree till smooth
  4. when bread is done toasting, cut diagonally
  5. begin building bruschettas by spreading edamame mixture on toasts, adding tomato slice, sprouts, salt and pepper and then drizzle with chili oil

nobody wants a limp noodle | keep it al dente

some things are best left unspoken, but this headline speaks for itself. buon appetito!

linguine with lemon and white wine sauce
cooking time: 25 minutes
grocery list:
1 12 oz. package gluten-free linguine
3 tbsp olive oil
1 clove garlic, sliced
¼ tsp chili flakes (more or less depending on spice tolerance)
⅓ cup white wine
½ meyer lemon, juiced and zested
½ carton grape tomatoes, halved
2 - 3 handfuls arugula
basil, chiffonade for garnish
sea salt & ground black pepper

  1. boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil.
  2. when pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil.
  3. add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic.
  4. add in white wine and let simmer for several minutes.
  5. add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat.
  6. strain the cooked pasta reserving 1 tbsp of pasta water.
  7. add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil.
  8. mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil.

~~ if you eat cheese, a little grated parmesan for garnish is a nice touch


cancel those proactiv subscriptions | clear up acne, naturally

i’m sure guthy-renker won’t appreciate this post, but i’m here to tell you that acne must be treated internally, not externally. let’s face it (pun intended), adult acne is not sexy, so let’s “clear” it up. 

acne is something that has plagued me off-and-on throughout adulthood. luckily, i have been able to find relief with a clean diet and incredible supplements like sea buckthorn juice. to have your mind blown as to how sea buckthorn berries can clear up your skin, fight wrinkles, and give you silky hair, read this. and make the smoothie, obvi.

acne-clearing green smoothie
prep time: 8 minutes
grocery list:
8-10 kale leaves
3 seedless tangerines (such as Satsuma)
1 ripe banana
1 ripe mango (or frozen as a substitute)
1 oz. seabuckthorn juice
1 handful of ice

place all ingredients in a high-speed blender and blend till smooth.