I have seen a variation of this recipe going around for a while now. It uses nutritional yeast to make the kale taste cheesy. After scouring for what looked like the perfect recipe for me (that I never found), I decided to combine a few common ingredients I saw, plus added my own and I’m sure glad I did! These were delicious. So, so good! I made these in my dehydrator so it was no fuss. Only a few left, definitely making more soon 🙂

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1⃣Soak 1c raw cashews for a few hours ahead of time
2⃣Cut 1 large bunch of kale into large chunks being sure to remove the stem
3⃣Wash and spin dry then lay out on a towel to dry
4⃣When the cashews are done soaking, drain and rinse them, then place them in a blender
5⃣To the blender with the cashews, add in:
🔹1/2 red bell pepper, cleaned and seeds/ribs removed
🔹1/4c melted coconut oil
🔹1/2c nutritional yeast
🔹few shakes of hot sauce (1t)
🔹1 garlic clove, chopped
🔹juice of half a lemon
🔹few shakes of coconut aminos (1-2T)
🔹optional-salt to taste
🔹optional-pitted date for a little sweetness (I did not add this in though, but thought it could be a nice touch if you desired)
6⃣Blend until smooth and creamy, taste to see if anything needs adjusting
7⃣Place dried kale in a bowl and pour sauce over top, mix kale/sauce with your hands until each piece is coated then place on your dehydrator trays and dehydrate on 135F for 3-6 hours. Test toward then end to make sure they are crispy.

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I love homemade almond milk and if you have never had it, you should definitely give it a try! Tastes way different (which is disturbing) and far better than store bought. Also, it’s a lot cheaper AND it doesn’t have any of the nasty ingredients that all of the store bought brands have. Nothing goes to waste with this almond milk either. I save the pulp to be dehydrated into almond flour for baked goods. I love my life. Choose to be healthy.

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Almond Milk
1⃣Soak 1 cup of raw almonds in 4 cups of water with a pinch of salt overnight
2⃣Drain and thoroughly rinse almonds and place in a blender
3⃣Also to the blender add:
🔹4c water
🔹pinch of salt
🔹2 pitted dates (optional)
4⃣Blend until thoroughly mixed and almost reaches a smooth texture
5⃣Pour into a nut bag (or thin cotton dish towel over a strainer over a bowl) and squeeze all of the milk out of the pulp (reserve pulp to be dehydrated into almond flour)
6⃣Store in the fridge, good for 5-7 days (shake before pouring as it may separate which is normal)
**Optional add-ins: cinnamon, vanilla extract, pure maple syrup, honey, raw cacao…add-in possibilities are endless!**

Almond Flour
1⃣Pour pulp onto dehydrator tray lined with parchment paper into a thin, even layer
2⃣Dehydrate around 115F for 4-12 hours (depending on amount, moisture, and thickness of pulp) until dry and crumbly
3⃣Store in the freezer until ready to use

Almonds, water, dates and salt in the blender

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Pulp poured into thin dish cloth ready to be squeezed

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Pulp on dehydrator tray

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For Christmas, my hubby got me a dehydrator and I have been experimenting with it lately. My first treat I tried was Japanese sweet potato chips in both sea salt and BBQ flavors. They had good flavor but lacked the crunch of a typical chip. Next time I try chips, I may toss the into the oven for a few minutes after dehydrating to try and crisp them up. Still delicious and WAY healthier than store bought chips. My second treat I made was this sweet, yummy snack! Sweet banana chips. I didn’t mind that these have that chewiness to them, at first bite they are hard then they sort of just melt in your mouth. Perfect! Another healthy snack in the books.

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1⃣Slice 1 ripe but still firm bananas into even slices, 1/8″-1/4″ thickness (I used a mandolin) and place in a small bowl
2⃣In a small sauce pan melt together (May need to double depending in size and amount of bananas):
🔹1T coconut oil
🔹1-2t honey (or maple syrup)
🔹1t cinnamon (can add nutmeg too)
🔹optional-1t coconut sugar
**Dip a banana in the sauce to taste and adjust spice/sweetness as desired**
3⃣Pour sauce over sliced bananas and gently stir until all are coated
4⃣Dehydrate 130F for 12hrs (longer/shorter depending on thickness of bananas)

Sorry I’ve been MIA for a while…we went home for a week and while there, I got sick and have been recovering ever since. Now I am feeling a ton better and actually feel like cooking and posting my creations 🙂 So here is dinner last night. I made-over chicken alfredo. This has a coconut milk based sauce with spaghetti squash for noodles topped with broccoli and chicken for a perfectly healthy meal. (Can easily be made paleo, simply remove the cheese)

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1⃣Cook one medium spaghetti squash by method of choice, remove seeds and shred the squash into a large bowl, discard seeds and skin
2⃣Heat up some coconut oil in a large skillet and add in boneless chicken thighs or breasts that have been cut into strips
3⃣Season with s&p, garlic powder and crushed red pepper
4⃣Once fully cooked, scoop chicken into bowl with spaghetti squash
5⃣In a medium sauce pan, steam one head of broccoli that has been cut up into small pieces, until tender. Then put in bowl with spaghetti squash and chicken

SAUCE
1⃣In a small sauce pan sauté until translucent:
🔹1T olive oil
🔹1T butter
🔹1/2c diced onion
🔹2 cloves garlic, diced
2⃣Then add in:
🔹1 can full fat coconut milk
🔹1/2c almond milk
🔹1/4c grated parmesan
🔹s&p
🔹1t oregano
🔹1t basil
🔹1t garlic powder
🔹1/2t crushed red pepper
3⃣Taste and adjust seasoning as needed, simmer for a few minutes until starts to thicken, then pour into bowl with squash, chicken and broccoli
4⃣Mix all ingredients together then pour into 9×13 pan. (Optional-top with shredded mozzarella.) Bake in the oven until cheese is melted and heated through

I have mastered the sweet potato brownies! Seriously #fitfam, if you need a healthy snack to pass at a party or at home, these are it! Super easy, simply put all the ingredients in a food processor, blend, pour into a pan and bake. The BEST part about these brownies is that they are even better after they have been sitting a while so they are a great male-ahead. After sitting, they settle and turn into the most fudgy brownies on this planet! You will not be disappointed I promise! I will definitely be making these while I’m home for the holidays as they are already gone!

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1⃣In a food processor, mix until smooth:
🔹1c cooked sweet potato
🔹1/2c almond butter
🔹2T cacao bliss, coconut butter
🔹1t vanilla ext
🔹1T honey
🔹1egg
🔹1/3c raw cacao powder
🔹1 scoop chocolate casein
2⃣Stir in 1/4c dark chocolate chips, pour into a greased 8×8 pan, bake at 350F for 20min

Here they are…perfect, sweet, delicious and nutritious elderberry muffins. YUM. Paleo and gluten-free as well! These had the perfect texture and subtle sweetness that will go perfectly warmed up and spread with some grass-fed butter…ahh.

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1⃣In a stand mixer, mix until creamy:
🔹2 eggs, room temperature
🔹2T melted coconut oil
🔹1/2c pear purée
🔹1t vanilla extract
🔹1/4c honey
🔹1/2c almond milk
2⃣Combine in a bowl then add to mixing bowl:
🔹2c almond flour
🔹3T coconut flour
🔹2t cinnamon
🔹1t baking soda
🔹1/4t salt
3⃣Stir in 1c elderberries (I used the berries left from making elderberry syrup that were infused with cinnamon, ginger and cloves) if you are using plain elderberries you may want to add some powered ginger and cloves to your dry ingredients to add an additional spicy flavor)
4⃣Pour into cupcake tins and bake at 350F for 30min

A healthy and protein-packed treat that is a twist on the traditional “Reese’s” snack cups. I used almond butter in the center of mine but and but butter could be used. Minimal ingredients make this a super easy snack to whip up, I’m already making my second batch today!

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1⃣In a bowl combine:
🔹1c chocolate protein powder
🔹1/2c raw cacao
🔹1/4c coconut oil, melted
🔹1t vanilla ext
🔹3T sweetener of choice-stevia, honey, maple syrup
🔹1/3c almond milk, warmed
🔹Few pinches of salt
2⃣Press half mixture into bottom of cupcake tin lined with cupcake liners (makes 6)
3⃣Scoop 1t almond butter onto chocolate
4⃣Add the rest of the chocolate mixture on top of the almond butter and press down to compress
5⃣Place in fridge to harden

For my birthday, my MIL brought me a jar of “Hot Garlic Pepper Jelly” from a local farm back home and I’ve been dying to try it. Today was that day. So I set out on a quest to make some healthy, paleo crackers to enjoy it with and…success! The hubby said they were better than regular. And so simple! Only 4 ingredients. Oh and btw, the jelly was killer!

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1⃣In a stand mixer combine dry:
🔹2c almond flour
🔹1/2t salt
🔹herbs and spices of choice (cinnamon, Italian herbs, crushed red pepper…whatever flavor you desire. I just used salt for my first batch)
🔹1T flax seed (optional)
2⃣Then add in wet:
🔹1egg
🔹1T coconut oil, melted
3⃣When it forms into a ball in the bowl, remove and place on pan lined with parchment paper. Roll/press into a thin layer and score with a pizza cutter
4⃣Bake at 350F for 15 min. Let cool on cooling rack and break apart into crackers.

Loved these. I had a couple of containers of raspberries to eat up before they went bad and decided to use them in these cake bars! This turned out so good. The raspberries added so much moisture to these bars! Super easy to make and keep in the fridge for days (if they last that long). Good cold or warm.

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1⃣In a food processor combine:
🔹2c almond flour
🔹1/4c arrowroot powder
🔹1/4c stevia
🔹1t baking powder
🔹1/4t salt
2⃣Add in then mix until well combined:
🔹1/4c apple or pear sauce
🔹1/4c coconut oil
🔹1/4c almond butter
🔹2eggs
🔹1/2c milk
🔹1T honey (optional)
3⃣Stir in 1c raspberries then pour into 9×9 greased baking dish and bake at 350F for 40mins

Who needs noodles anyway? This was delicious! I liked it better than zucchini because it was not super watery like the zucchini version. I actually could have added more liquid because the butternut soaked up some of the juices while it cooked. This is a great make-ahead-meal that would feed an army! Healthy and yummy uh huh 🙂

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1⃣In a large pan cook:
🔹2lbs grass-fed ground beef
🔹1 large organic onion, diced
🔹2 celery stalks, chopped
🔹3 cloves garlic, diced
🔹s&p
2⃣Remove from heat and add in:
🔹1small head purple cabbage, chopped
🔹1 green pepper, diced
🔹1-2 jars organic, no sugar added marinara (or homemade tomato sauce)
🔹1 can diced tomatoes
🔹Italian herbs
🔹garlic powder
🔹crushed red pepper
3⃣Once the meat mixture cools, stir in 2 room temperature eggs that have been whisked
4⃣While the meat mixture cools, peel and thinly slice a butternut squash (I used a mandolin) and place one layer of the squash (like you would noodles) in the bottom of a 9×13 (or larger) baking dish
5⃣Scoop a layer of meat mixture on top of the squash
6⃣Place a layer of cottage cheese on top of the meat mixture (not required)
7⃣Continue this layering until the meat mixture is gone, ending with a squash layer on top
8⃣Top the lasagna with a little bit of mozzarella and parmesan (not required) and bake covered at 375F for 1hr. Uncover then move to top rack and broil until cheese browns on the top. Let it rest before cutting

First layer of squash, I used the “half” pieces on the bottom so they were covered and the full circles on the upper layers

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Assembly complete, before going into the oven

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Out of the oven fully cooked

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