Rose Snickerdoodle Dessert Hummus

Snickerdoodle. Dessert. Hummus.

Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious. 

Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free! 

You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper! 

Rose Snickerdoodle Dessert Hummus
Rose Snickerdoodle Dessert Hummus
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Rose Snickerdoodle Dessert Hummus

Rose Snickerdoodle Dessert Hummus

Gluten Free, Dairy Free, Soy Free

What You'll Need

2 cups garbanzo beans, canned or cooked dried ones
1/2 cup coconut milk
2 tablespoons tahini or cashew butter
2 scoops Vital Proteins vanilla collagens
1 teaspoons ground cinnamon
1 tbps Ericka and Elizabeth Lunar Bliss blend
¾ teaspoon salt
3/4 cup coconut sugar or 3 pitted & soaked medjool dates
¼ teaspoon cream of tartar
Garnish: Dried Rose pedals (optional) 

What You'll Need To Know

Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.  

Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10. 

Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.

Lavender Hibiscus Oak Old Fashion Oats

How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

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Lavender Hibiscus Oak Old Fashion Oats

Recipe makes 1-2 servings.

What You'll Need

Oats
1 cup Rolled Oats (I used this brand)
2 cups cashew milk (or milk of choice)
1/4 tsp real salt
3 dashes of Lavender Hibiscus Oak Crude Bitters  
1 tbsp coconut shavings
1 tsp maple syrup (or to taste) 

Toppings
1/4 cup blueberries
1 tbsp coconut shavings
1 tbsp Skout Backcountry pumpkin seeds. 

What You'll Need To Know

Bring cashew milk and salt to a boil on a low to medium heat.

Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
Stir occasionally. 

Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 


How do you enjoy your oats?

Share your comments here!

Turmeric Chicken with Zoodles

You're going to love this Turmeric Chicken recipe! It's an excellent source of lean meat for the week. The lightness of white meat turkey mixed with a combination of ground chicken and turmeric creates a tasty and healthy meat dish.

Turmeric's warm flavor, along with its numerous benefits -- it's an anti-inflammatory and can boost norepinephrine, dopamine, and serotonin in your body. -- makes this dish all the more nutritious and comforting. Plus, the addition of bone broth will add a boost of collagen and help boost your immune system.

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Turmeric Chicken with Zoodles

(GLUTEN-FREE, PALEO, WHOLE30)

Makes 4 servings.


What You'll Need

1 tbsp coconut oil
1/2 cup onion, minced
1 lb ground chicken
1/2 cup chicken broth
2 tbsp herbs de Provence
1/2 tsp Smoked sea salt
1/4 tsp fresh-ground black pepper
1 tbsp turmeric (I used MRM brand*)
1/4 tsp cumin
1/4 tsp coriander
1 tsp garlic powder
1 cup shiitake mushrooms, cut in halves
2 tbsp coconut aminos
4 medium zucchini, zoodled
4 tbsp Pine nuts

 

* MRM brand use promo code 'valerie' for 40% off your MRM order!

What You'll Need To Know

1. Heat coconut oil in a skillet over medium heat and sauté onions until fragrant and translucent. Add in chicken. Break the chicken into chunks with a wooden spoon or metal spatula.

2. Add 1/4 cup bone broth, shiitake, turmeric, cumin, coriander, garlic powder, salt, pepper, and coconut aminos. 

3. Continue to break up the turkey into small pieces as you stir all ingredients together. Cook for 4 minutes. 

4. Add remaining 1/4 cup bone broth, and cook for another 4 minutes.

5. Allow to cool. Plate zoodles and top with Turmeric Chicken mixture and garnish with 1 tbsp pine nuts for each plate.

1. Cox KH1, Pipingas A1, Scholey AB2. Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population. J Psychopharmacol. 2015 May;29(5):642-51. doi: 10.1177/0269881114552744. Epub 2014 Oct 2.

Italian Herbed Cashews

Cashews are my one of my favorite nuts. I get tired of almonds and pistachios, but cashews….yum! 

Creamy.
Crunchy.
I love these guys.

Plain, in nut milk, cashew yogurt, or salad or smoothie toppers. They are so good.

Roasting your cashews and creating different flavor combos is really simple and easy to do. One of my favorite combos is coconut oil, Italian herbs, and sea salt flakes. 

I love eating them while they’re still slightly warm, just a little above room temperature. And, they are as good cooled. 

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Italian Herbed Cashews

(Gluten-Free, Paleo, Whole30)

Recipe makes 8 servings.

What You'll Need To Know

Preheat oven to 350F and line a baking sheet with parchment paper or use a non-stick baking sheet.

In a bowl or reusable bag, mix together cashews and coconut oil until cashews are well coated. Season with spices and sea salt.

Transfer seasoned nuts to baking sheet and roast for 12 minutes, moving nuts around and roast for 3-5 more minutes. Nuts should be a golden brown.

Once done, let nuts cool before enjoying!

What You'll Need

2 cups raw cashews
1/2 tbsp melted coconut oil
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Sea salt flakes (I used this brand)

 

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

More Life Smoothie Bowl Garden

Drake says More Life. I say more smoothie bowls, 'cause they give me more life.

If we’ve learned anything from our Instagram feeds, it's that smoothie bowls are one of the biggest breakfast Summer trends out there. Packed with leafy greens, tropical fruit, or creamy avocado, these bowls are filling, nutrient-packed, and down-right delicious.

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What You'll Need

Smoothie Base
1 handful frozen spinach, organic
1/4 cup microgreens
1/4 avocado, frozen
3/4 cup homemade cashew milk
1 tsp maca
1/2 lime, without peel
1/2 cup coconut meat
1 scoop Vital Proteins collagen peptides
2 dates, pitted

Toppings
Edible flowers
1 tsp Coconut flakes
1/2 tsp Bee pollen

What You'll Need To Know

Add all smoothie base ingredients into a high-speed blender and blend for 45-60 seconds, or until smooth.

Pour in a bowl and top with coconut flakes, bee pollen and flowers.

Cinnamon Pecan Smoothie

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Happy 2018, Friends! Did you have a good time ringing in the new year? Hopefully, you aren’t hungover and are starting it off right. My morning has been quite a productive one making pecan, cashew, and coconut kinds of milk, and a few other yummy meals and things for the week. I made this #smoothie using the pecan milk, and it turned out great!  

The pecan milk adds that hint of a nutty pastry flavor and the cinnamon protein powder adds the perfect combination to the blend. This smoothie does every creamy bite of pecan pie, minus the added sugar and the naughty ingredients. 


Cinnamon Pecan Smoothie

What You'll Need

1 cup spinach
1 small zucchini (50g)
1/2 small avocado (50g)
1/4 cup blueberries
1 scoop MRM cinnamon bun veggie protein powder
1/2 tsp ashwagandha
1/2 cup pecan milk
5 ice cubes
Scout Backcountry Cinnamon Pumpkin Seeds
1 tbsp rose petals
1/2 tbsp GroundUp Coconut Cardamom w/ Chia Seed Almond + Cashew Butter,

What You'll Need To Know

Blend for 60 seconds in a high-speed blender. 

Pour and top with pumpkin seeds, nut butter, and dried rose petals.

Enjoy!

The recipe makes 1 serving.

Use promo code 'valerie' and get 40% off MRM products; Use promo code 'valerie17' and get 40% Skout Backcountry products!


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Purple Cauliflower Mint Salad

This Purple Cauliflower Mint Salad is so good! You can make this salad as a main or enjoy it as a side. The flavors are absolutely delicious and a fresh for a weekday dinner or lunch side. And, although this recipe calls for garbanzo beans, you can easily swap them out for raw cashews to make it Whole30-approved.

PURPLE CAULIRICE MINT SALAD
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad

Purple Cauliflower Mint Salad

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

1 purple cauliflower head, riced
1/8 cup mint fresh mint leaves, chopped
1 can garbanzo beans, drained*
1 cup rainbow micro greens
1 red bell pepper, chopped
1 tbsp coconut aminos
1/4 cup shredded coconut, unsweetened
1/2 tsp sea salt

* Omit for Whole30 and substitute with raw, soaked cashews

What You'll Need To Know

In a food processor, add in cauliflower and pulse until cauliflower resembles rice.

Transfer to a bowl and add in ingredients and mix. 

Plate as a main or enjoy as a side!

Recipe makes 6 servings.

 

Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!

 

Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!

 

Dark Chocolate Avocado Adaptogen Mylkshake

Having grown up in California, I thought I knew all there was to know about avocados and the various ways to enjoy them. 

Mash them up with salt, lime juice, roasted serrano peppers, and cilantro, and you have guacamole. Sliced or mashed up on a piece of toast and you've got avocado toast. Wrap them up into a cylinder of rice with crabmeat, and you have a California roll. Slice them on a sandwich with bacon, lettuce, and tomato and you have an elevated BLT.  

Dark Chocolate Avocado Mylkshake

How about in a milkshake?

Before you click out and away, hear me out for a sec!

Avocados are great main ingredients in making decadent desserts and shakes that are much healthier.

These creamy fruits are nutritionally packed, rich in antioxidants, phytonutrients, fiber, and potassium. Add to that their high levels of heart-healthy monounsaturated fat, which has been shown to lower cholesterol, and you have a treat that just might leave you better off than it found you. 

So this MYLKSHAKE is pretty darn delicious. I made unintentionally, but sometimes those unintended creations are the best! This Dark Chocolate Avocado Mylkshake has so many good-for-you ingredients: collagen peptides, greens, healthy fats from avocado and coconut, cashew milk, and adaptogens. 

Dark Chocolate Avocado Mylkshake

What You'll Need

1 small avocado (about 100g)
1 handful baby spinach
2 tbsp coconut shavings, unsweetened
1/4 tsp Mucuna Pruriens (I used this brand)
1 tsp Ashwagandha (I used this brand)
1 cup unsweetened cashew milk
1/2 cup fresh water
2-3 drops stevia
1 scoop Dark Chocolate Blackberry Collagen Peptides  from Vital Proteins
5 ice cubes

What You'll Need To Know

Add all ingredients to a high-speed blender

Blend for 60-75 seconds or until everything is smooth.

Pour in a glass and enjoy!

Recipe makes 1 serving.


Avocado-Coconut Cauliflower Smoothie

I'm currently loving Avocado-Coconut Smoothie. It’s packed with so many good-for-you ingredients and is super refreshing! The avocado provides good-for-you fats that will help keep you satiated a bit longer. 

Avocado-Coconut Smoothie

What You'll Need

Smoothie Base:
1/4 avocado, frozen
30g coconut meat, frozen
1/2 cup cauliflower rice, frozen
3/4 cups almond milk, unsweetened
1 cup baby spinach
2 drops stevia or 2 dates, pitted
1 tbsp maca powder
2 scoops collagen proteins
1/2 lime, peeled

Toppings: 
1 tsp coconut shavings
1/4 tsp bee pollen

What You'll Need To Know

Add all ingredients into a high-speed blender and blend for 45-60 seconds.

Top with coconut shavings and bee pollen.

Recipe makes 1 serving.

 

Coco-Lime Smoothie

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Favorite smoothie recipe of all time?

Probably this one.

I tend to make a variation of the smoothie all the time, but this time I added a few different ingredients and let me just tell you... it turned out pretty darn delicious! And, because I always make similer smoothies to this, I'm always stumped on names. Coco-Lime? Sure, that will do!

You'll love that it has Sacha Inchi, which is a great source of a plant-based complete protein. Mixed with healthy fats from avocado and coconut, this smoothie will keep you satiated!
 

What You'll Need

1 handful baby spinach
1/2 small avocado
2 tbsp coconut shavings
1/2 lime, peeled
1 tbsp MRM sacha inchi powder*
1/4 cup harmless harvest coconut water
1/4 cup hazelnut nut milk (I used this brand)
1/2 cup mint tea, brewed and chilled
1 scoop Vital Proteins collagen peptides

Optional: 3-4 drops stevia**

Optional: 1 tsp Cinnamon Snickerdoodle Nut Butter

What You'll Need To Know

In a high-speed blender, add all ingredients and blend for 60-90 seconds or until smooth.

Pour and enjoy!

 

 

Recipe makes 1 serving.

* Use promo code 'valerie' at checkout on MRM and get 40% off your order!

** I added 3-4 drops stevia to make it a tad sweet, but you can leave it out if you wish.

Cucumber Tomato Mint Salad with Microgreens

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This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!

 

What You'll Need

2 tomatoes, chopped
2 Persian cucumbers, chopped
8 mint leaves, chopped
1/2 tbsp olive oil
sea salt, to taste
juice from 1 lemon
1 watermelon radish
rainbow microgreens
1 avocado
Black sesame seeds

What You'll Need To Know

In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

Recipe makes 2-4 servings.

Have you tried microgreens? How do you enjoy them? Share it here!

Blueberry Power Smoothie

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Nothing can compare to the pure awesomeness and nutrient punch from a cold-pressed juice, but smoothies have their place too! I love vegetable-forward smoothies. It's a great way to add veggies to your diet while enjoying a tasty, frozen treat.

While you're chopping and prepping your cauliflower for the week, set some aside to freeze for your smoothies. Yes, I'm serious! It's flavorless. Kind of like how adding kale, spinach, zucchini and even beans into your smoothies doesn't alter the taste (but ups the nutrients), cauliflower makes a fabulous base for a smoothie and will take on the flavor of whatever else you add, like cinnamon, berries, coconut, and other fruit!

Here's a smoothie I've been loving:

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What You'll Need

1 cup frozen organic blueberries
1/4 frozen avocado
1/4 cup coconut meat
1 Tbsp cashew butter
2 cups frozen organic cauliflower
3/4 cup my homemade almond milk
1/2 tsp organic cinnamon
1/4 tsp organic cardamom
1 tsp maca (I used this brand)
1 tsp Ashwagandha (I used this brand
2 scoops Vital Proteins Collagen peptides

Toppings: 1 tsp Coconut flakes and 1 tsp bee pollen

What You'll Need To Know

Add everything to a blender and blend until smooth, about 40-60 seconds.

Top with bee pollen and coconut flakes and enjoy!

Recipe makes one 24oz serving or two 12oz servings.

 

Beauty Greens Cauliflower Smoothie

Beauty Greens Cauliflower Smoothie

This classic, lightly sweetened, mostly-cauliflower smoothie is a fresh take on a healthy vegetable-based smoothie. It's perfect for those for those up their veggie-based smoothie game.  

But cauliflower in a smoothie? From a flavor perspective, you won’t even taste the cauliflower or other veggies in there. This recipe offers a creamy, thick texture without the added sugars from a banana, plus a ton of added benefits!

Cauliflower is a cruciferous vegetable full of minerals and vitamins, like calcium, folate, potassium, and tons of Vitamin C. Half a cup of cauliflower is equal to almost half your recommended daily intake of Vitamin C. Let's drink to that!

Beauty Greens Cauliflower Smoothie

What You'll Need

1 1/2 cups frozen organic cauliflower*
1 small frozen zucchini* (about 50-75g)
1/4 frozen avocado
1/2 tsp organic cinnamon
1/4 tsp vanilla bean powder
1 scoop vital protein beauty greens
1 tsp ashwagandha (I used this brand)
1 tsp sacha inchi (I used MRM brand***)
1/2 cup my homemade almond milk**
3/4 cup water
1 tbsp MCT oil (I used this brand)
Optional: stevia, for a touch of sweetness

Toppings: 1 tbsp coconut shavings

What You'll Need To Know

Add all ingredients to a high-speed blender and blend for 30-60 seconds or until smooth.

Top with 1 tbsp coconut shavings.

 

Recipe makes 1 servings or 2 small servings.

* I buy organic, wash and freeze ahead of time

** You can use store bought nut mylk, just make sure it is unsweetened

*** Use promocode 'valerie' at MRM and get 40% off your order! 

Follow @ValerieFidan on Instagram for the latest bits + bites!

ROASTED VEGGIE & SALMON BAKE

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Here's another delicious recipe, and the last of gr8nola's #TheGr8Cleanse! You are going to love the sweet and spicy combo of veggies in this salmon bake, and with four servings you can have dinner for yourself for the week, or for your whole family! It's also very easy and simple to whip up during the week and not to mention nutritiously packed.

What You'll Need

4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
1 red bell pepper, sliced
1 onion, sliced
3 cups baby spinach
1 zucchini, sliced in medallions
16 mushrooms, sliced in half
1 delicata squash, sliced
2-3 garlic cloves
2 tsp ghee or coconut oil
A pinch of sea salt
2 tbsp parsley, chopped
1 tbsp dried oregano
Optional: Red Chili Flakes for a kick of heat

What You'll Need To Know

1. Preheat oven to 400F. In a baking sheet add salmon and season with sea salt and place lemon medallions over each salmon filet.

2. In a mixing bowl, toss and coat vegetables with ghee or coconut oil and season with sea salt, parsley and dried oregano.

3. Add vegetables to the baking sheet and cover with aluminum foil.

*Depending on your oven and how thinly sliced your squash is.

Makes 4 servings.

Bombshell Balanced Bowl with Purple Cauli-Rice (Gluten-Free, Plant-Based, Paleo, Whole30)

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This fresh bowl has all my favorites—mushrooms, sweet potato, and avocado. It's also got a coconut purple cauliflower rice that is mouthwateringly delicious! This Bombshell Balanced Bowl can be whipped up in under 30 minutes and it's Whole30 approved. Plus, a delicious lunch or dinner whipped up in 30 minutes? Yes, please! 

What You'll Need

1/4 tbsp coconut oil

Lemon rosemary sea salt, to taste (I used SF Salt Company's Lemon Rosemary Blend)

dried oregano, to taste (I used Simply Organics)

1 head of purple cauliflower, riced

1/4 cup coconut shavings

2 tbsp coconut water

2 tbsp coconut aminos

sea salt, to taste

1/2 tbsp coconut oil

1/4 cup onion, chopped

6 mushrooms, halved

1/4 tbsp coconut oil

4 cups baby spinach

2 tsp apple cider vinegar

2 tsp coconut aminos and sea salt

1 avocado

black sesame

What You'll Need To Know

1. Preheat oven at 400F.

2. Peal, slice in medallions, and coat sweet potato with 1/4 tbsp coconut oil and season with lemon rosemary sea salt and oregano. Place in oven and bake for 20 minutes.

3. Using a iron skillet, heat up 1/4 tbsp coconut oil over a medium heat and cook up 1/8 cup chopped onion and 6 halved mushrooms for about 5-6 minutes.

4. In a second non-stick skillet heat up 1/2 tbsp coconut oil and cook up purple-pink riced cauliflower with 1 tbsp coconut flakes, sea salt, and 1 tbsp coconut water. Let it cook for about 7 minutes.

5. While this is all cooking, toss baby spinach with apple cider vinegar and coconut aminos and sea salt.

6. Plate 2 plates with cauli-rice, sweet potatoes, veggies, baby spinach, and top with 1/4 smallish avocado sprinkled with black sesame.

Makes 2 servings. 

Smoked Salmon Avocado Bun Breakfast Burger (Paleo, Whole30, Gluten-Free)

A simple, yet super delicious was to enjoy breakfast! An Avocado Bun can be the base to any combination, but one that I’m loving at the moment is this combination — smoked salmon, egg, bacon, and plant-based mayo.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Messy, savory burgers are a delicious American tradition. And, it's not often the bun that are the messy part of the burger. This has changed ever since avocado burger bun has made that tasty appearance on our Instagram feeds.

You can thank Colette Dike of Fooddeco for this revolutionized concept of buns. The Amsterdam-based food stylist drool-worthy pics of avocado burger buns, is basically a whole, halved, and skinned avocados sandwiching in some pretty amazing ingredients.

Earlier this week, I took a stab at this trend after seeing it on my instafriend's account, briewilly. It was so delicious! It's so many great things all in one meal! And, the best part is that it's gluten-free and keto-friendly with only 7 net carbs, 18g protein, and 46g fat.

What’s in it? Avocado, Just Mayo, in the middle (where the avo pit goes), Whole Foods smoked salmon, bacon, Vital Farms fried egg, sea salt and black sesame seeds.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Paleo, Whole30, Gluten-Free

Makes 1 serving

What You'll Need

1 avocado, halved, pitted and skinned
1 slice smoked salmon
1 tablespoon Just Mayo
2 slices crispy bacon
1 fried egg
sea salt, to taste
1 pinch black sesame seeds

What You'll Need To Know

1. Slice the avocado in half and use a spoon to remove the pit. Carefully remove the skin from the avocado and set avocado aside on a plate.

2. Add Just Mayo to the middle of the avocado (bottom layer) where the pit would go.

3. Next, add a layer of smoked salmon, followed by a fried egg, and two pieces of bacon.

4. Place the top layer avocado and sprinkle with sea salt and sesame seeds.

 

Sweet Potato Toast

Holy sweet potato! Are we in brunch heaven? The fancy-shmancy toast tartine craze continues to wow and mesmerize, but for us gluten-free folks, it’s a special kinda torture. Those uber trendy toast snacks have taken over our Instagram feeds, and not to mention our fav breakfast spots. But before you let those crispy, crunchy bread rafts with those delectable toppings get the best of you, you need to hear the latest foodie trend: Sweet Potato Toast. Yassss! Sweet Potatoes, darl’in!!! Move over Kim K., sweet potato toast is breaking the internet. This is a breakfast game changer. Sweet potato + a toaster… yes! That's it! It doesn’t get any easier than that. Making them is pretty easy, and it's way more nutritious than bread. PLUS…extra breakfast bonus points: sweet potatoes are an amazing source of calcium, potassium & vitamins A and C. POW!💥

What you need to know… Slice the sweet potato into quarter-inch-thick pieces (they should look kind of like toast, obvi!) & pop them into the toaster. After two rounds on the highest setting, they’re ready to eat. Add you usual toast suspects like almond butter or mashed avo and egg. This mornings' SPT has mashed avocado, caramelized onions and mushrooms and a fried egg.

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Sweet Potato Toast_1
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Sweet Potato Toast_1
Sweet Potato Toast_1

What You'll Need

1 sweet potato
1 avocado, peeled, sliced and smashed
2-4 eggs (depending on how many you'd like).
1 large avocado, peeled and sliced.
1 cup mushrooms, sliced
1/2 onion chopped
1 tablespoon coconut oil
salt and pepper, to season.

What You'll Need To Know

Toaster METHOD:
1. Slice sweet potato into toast like pieces about 1/4 inch thick and add to toaster and toast on the highest setting.

2. Toast TWICE! It took mine 2 rounds on high in the toaster to cook through and result in this slightly browned “toast”.

Oven METHOD:
1. Preheat oven to 350F

2. Add sweet potato toasts to a baking sheet and cook for 12-15 minutes or until golden brown.
Once your sweet potato toasts are nice and toasty, top with mashed avocado, add the onions and mushrooms and then top with a fried egg (optional)

Toppings:
1. For the caramelized onions, Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices.

2. Melt the coconut oil over medium heat.

3. Add the onions and stir them gently to coat with coconut oil.

4. Next, add the mushrooms and season with salt and pepper.

5. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.

6. While your onions and mushrooms caramelize, mash your avocado and set aside.
 

Ham and Eggs Cupcakes

Mornings should start off right with a great breakfast. It shouldn't be the time of day for scarfing down a granola bar or cereal out of a plastic cup at your desk. But, who has time for cooking up breakfast? I find myself in the dilemma all the time. When it comes to breakfast, I want something that is good for me, doesn't take too much time, skill and effort. This is why I love this recipe: Ham and Eggs Cupcakes. This recipe looks super fancy but barely requires any cooking skills to pull off.

Baked eggs take hardly any time and no effort. So while they're in the oven getting delicious, you can get started on the rest of your morning. These eggs also travel well and can be made the night before. The best part is that you don't have to add salt since the saltiness of the meat will be enough.

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What You'll Need

6 eggs

1 avocado

6 Slices of nitrate free ham (I used Applegate Ham)

Dill Pepper (optional)

(I used a smaller cupcake tin; feel free to use full size. Just be sure to double the ingredients.)


What You'll Need To Know

Preheat oven to 400F

In a muffin tin or a cupcake tray line, however, many “breakfast cupcakes,” you plan to make with a slice of ham and a slice of avocado in each.

After the ham and avocado are in, crack an egg in each of the cups and garnish with Dill.

Place in the oven for 20 minutes. The whites sound be firm to the touch.

If you don’t want the yolk to be extremely firm cook for about 15-16 minutes.

Once the eggs are done, sprinkle a little bit of pepper to taste on top for a little kick!

Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower

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If you are feeling a little bloated and full after the weekend-long festivities, this recipe is the perfect meal to get you back on track with your healthy lifestyle. It is so simple to make, and the fresh flavors pack a punch! You can add almost any of your favorite vegetables and if you are looking for some protein a grilled chicken breast goes perfectly.

This is some lunchtime goodness that is not only a feast for your taste buds but your eyes as well.

Zoodles with sautéed onions, leeks, mushrooms, al dente red cabbage, cherry tomatoes, heirloom radish, and avocado tossed in MTC oil, lemon, sea salt, and garlic.

 

Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower
Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower

What You'll Need

4 zucchini
6 crumini mushrooms, sliced
1 cup red cabbage, roughly chopped
1 cup leeks, chopped
2 radish, sliced
1 cup cherry tomatoes, sliced in half
avocado (1/2 avocado for each plate)
2 tablespoons MCT oil (or extra virgin olive oil)
juice from 1 lemon
1 garlic clove, grated
sea salt
1/2 tablespoon coconut oil

What You'll Need To Know

Place coconut oil in a small saucepan over medium heat and add onions and leek. Cook until softened, but they still keep their shape. Lower the heat to a low heat. Then add the mushrooms and season with salt. Let cook for 15 minutes.

While this is cooking, spiralize the zucchini into a large mixing bowl.

In a separate bowl add the MCT (or olive oil), lemon juice, salt, and garlic and mix together.

Toss with the zucchini noodles, cabbage, radish, cherry tomatoes, onions, mushrooms and leeks and dressing.

Top with an avocado flower. (You can learn how to make one here: Avocado Flower)
Serve and enjoy!