Recipes
Almond Banana Bread
INGREDIENTS: 2 cups fine almond flour3 overripe bananas2 flax eggs,1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon pure vanilla extract INSTRUCTIONS: Grease or line a 9×5 loaf pan. Preheat the oven to 325°F. Stir all ingredients until smooth then pour into the loaf pan. Bake for 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully taking out. Serve and enjoy!
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Cilantro and Lime Chicken
INGREDIENTS: ¼ cup chopped fresh cilantro leaves 3 tablespoons extra virgin olive oil, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon lime zest 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt and ground pepper 2 pounds boneless, skinless chicken thighs Mixed veggies (optional) INSTRUCTIONS: In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Combine the chicken and cilantro mixture in a bowl. Marinate for at least 2 hours turning the chicken sides. Make sure to drain the chicken from the marinade. Preheat a cast iron grilling pan with 1 tablespoon olive oil on a medium high heat. Cook the chicken on 165°F about 4-5 minutes per side or until golden brown. (Optional) Add mixed veggies on the side. Serve and enjoy!
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Sweet Potato French Toast
INGREDIENTS: 2 pounds sweet potatoes1 Avocado slicedOlive or avocado oil to coatSalt and pepper to tasteBoiled EggCherry TomatoesSpinach (optional)Chia seeds (optional) INSTRUCTIONS: Cut off the ends of the sweet potato slice in half lengthwise. Take one of the halves and cut it into long slices to desired width. Keep slices to have the same width so they will cook evenly. Lightly toss or brush slices of sweet potato with oil on both sides. If baking, line a baking sheet with parchment and lay down potato slices in a single layer. Bake for 10 minutes at 425, until tender, then broil on each side for 5 minutes. If airfrying, cook at 375 for 10 minutes. Make sure they are in a single layer, and flip once. After baking the sweet potato, layer the avocado, spinach, cherry tomatoes and boiled egg. Sprinkle it with salt and pepper to taste and chia seeds. (optional) Serve and enjoy!
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Coconut Almond Martini
INGREDIENTS: 1 ounce vodka1 ounce amaretto1 ounce white crème de cacao1 ounce coconut creamShaved coconut, for garnish (optional) INSTRUCTIONS: Using a cocktail shaker, fill halfway with ice. Add the vodka, amaretto, creme de cacao, cream of coconut, and coconut cream. Cover the cocktail shaker and shake well. Strain the drink into a cocktail glass, and garnish it with coconut, if desired.
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Tangerine French Toast
INGREDIENTS: 1 tsp Veg powder 1/8 Cup water 1/8 Cup almond milk 1/4 Cup tangerine, juiced Few drops vanilla 2-3 pieces bread Vegan butter Maple syrup 3-4 Tangerine slices INSTRUCTIONS: Mix together the veg powder, water, and almond milk together in a blender. Pour this into a shallow dish. Stir in the tangerine juice and a few drops of vanilla. Heat a skillet over medium-high heat and melt some vegan butter. Dip both sides into the tangerine mixture. Fry the bread in the heated skillet, adding more vegan butter as needed. Flip to cook both sides until golden brown. Drizzle with maple syrup and tangerine segments. Garnish with tangerine slices and mint. Serve and enjoy!
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Coconut Shaving and Passion Fruit Acai Bowl
INGREDIENTS: SMOOTHIE: 1 cup frozen blackberries 1/2 cup of frozen blueberries 4 tablespoons of Acai Powder 1 cup almond milk 1 tablespoon honey TOPPINGS 1/2 cup passion fruit 1/4 coconut shaving 1/2 cup granola 1/2 strawberries INSTRUCTIONS: In a blender, pulse your acai smoothie, frozen fruit and almond milk until it has a smooth consistency. In a large bowl, place the blended acai smoothie. Add your favorite fresh fruits like coconut shaving, passionfruit, berries and granola. Serve and enjoy!
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Pumpkin Avocado Salad
INGREDIENTS: 1/4 pumpkin, jap or kent 1/2 avocado, diced Spinach leaves Salt and pepper to taste 1 1/2 tablespoon Olive oil 1 tablespoon. extra virgin olive oil 1 tablespoon balsamic vinegar Sesame seeds (optional) INSTRUCTIONS: Preheat oven to 180C / 350F Chop pumpkin into bite size pieces, On a frying pan, drizzle with 1 tbsp. of olive oil and roast the pumpkin. Cook until browned, flipping pieces’ half way through. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in a small jar and shake to combine to make a basic balsamic vinaigrette. Add spinach leaves to the bowl, sprinkle with salt and pepper and mix well with your hands. Add in avocado, and pumpkin on top of spinach. Drizzle with dressing and sesame seeds. Serve and enjoy!
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Apple Brown Betty
INGREDIENTS: 6 cups Apples, peeled, cored and diced3 tbsp Lemon Juice3/4 cup honey1/2 cup Flour1/2 cup Rolled Oats OR Granola 8 tbsp Butter, divided1 tsp Cinnamon INSTRUCTIONS: Preheat the oven to 375°. Spray the pan with non-stick baking oil. Place the diced apple and flatten to fill the pan. Sprinkle lemon juice over apples. In a separate bowl, combine the flour, honey, 1/3 cup butter, cinnamon, and oats or granola. Mix all ingredients until well blended Pour the mixture over the apples in the pan. Cut remaining butter into pieces and dot top of the mixture. Bake at 375° for 40-45 minutes until brown and bubbly. Remove from the oven and allow to cool 10-15 minutes before serving. Sprinkle with sliced toasted almonds. Serve and enjoy!
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Purple Sweet Potato Fries
INGREDIENTS: 1 medium purple sweet potato 1 tablespoon avocado oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon salt INSTRUCTIONS: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, spray with oil and set aside. Scrub and peel the purple sweet potato, cut into 1/4 inch matchsticks and place in a medium bowl. Toss purple sweet potato with olive oil, and add the remaining seasonings. Transfer the seasoned sweet potatoes on a baking sheet in a single layer and bake for 30 minutes or until they are done turning halfway. Serve with dip and enjoy!
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