I bet you’re wondering if these were the green eggs referred to in Dr. Seuss’ famous children’s book Green Eggs and Ham. That was the first thing that came to my mind too, so it’s quite possible! And you may be thinking that you probably won’t like them since they’re green, right?
Well, I’m willing to bet you’ll love this green eggs recipe as much as I do. It’s an amazing way to get your green leafy vegetables in, especially if you already eat eggs for breakfast regularly like I do! It’s also a fun way to get your kids to eat spinach. I recommend skipping the ham though. Try serving it with orange slices and fresh berries instead. 🙂
6 organic free range eggs
3 cups organic baby spinach
1 teaspoon sea salt
½ teaspoon Black Pepper
1 clove garlic
1 tablespoon coconut oil
Combine all ingredients in a Vitamix® or food processor and mix well. Heat skillet (ceramic or cast iron) to medium temperature and melt coconut oil to grease the surface. Pour egg mixture into skillet and let cook. After eggs have set, stir 1-2 times to scramble. Add additional sea salt or black pepper to taste, and sprinkle with your favorite raw cheese before serving.
Remember the recipe for zucchini chips that we posted a few days ago? Here’s another, less-salty-and-more-sweet, healthy version of America’s favorite snack! These apple chips are great for when you’re craving sugar and/or junk food.
2 organic Granny Smith apples
⅛ teaspoon stevia
1 teaspoon cinnamon
Preheat oven to 200 degrees Fahrenheit, and line two baking sheets with parchment paper. Slice apples with a mandolin or sharp knife. Place apple slices flat on parchment paper, making sure none overlap, and sprinkle stevia and cinnamon on each slice. Bake for 40-50 minutes and flip each apple. Reapply cinnamon and stevia to each slice. Bake another 40-50 minutes until edges are curled and appear crispy. (They should feel dry to the touch.) Remove from oven and let cool completely. Transfer to a ziplock bag to keep fresh. Best served within 3 hours but can be eaten up to 3 days after baking.
Who doesn’t love macaroons? I remember the first time I tried one at a local French bakery. It was absolute heaven.
However, these amazing cookies have a reputation for being not-so healthy, especially at the speed at which most of us tend to devour them. These lemon coconut macaroons offer a healthier alternative to the famous french dessert that is sweetened with stevia instead of sugar and calls for lemon oil, which has excellent detoxifying properties and helps to aid digestion.
Yes, now you can eat dessert that actually helps your body digest your meal. You’re welcome. 🙂
Did I mention they are excellent paired with a cup of organic coffee? Go ahead. Try them. I dare you…
4-5 free-range egg whites
1 pkg. unsweetened organic coconut, shredded
⅛ teaspoon stevia
4 drops food-grade lemon essential oil (*I use DoTerra)
lemon zest (for topping)
Preheat oven to 325 degrees. In a large mixing bowl whisk together egg whites, stevia and lemon oil until foamy. Add shredded coconut and mix. Transfer into piping bag to drop macaroons onto a parchment paper-covered baking sheet, or use a spoon. Zest lemon on top of each macaroon. Bake 20-25 minutes until golden brown on top. Cool 10 minutes before serving.
Ah, couscous. The food so nice, they named it twice! This whole grain is actually considered a pasta, but it is MUCH healthier than your average spaghetti noodle. Couscous is a great source of protein and dietary fiber, as well as essential vitamins and trace minerals.
This couscous salad recipe is healthy and full of flavor. Next time someone tells you healthy food doesn’t taste good, just put a spoonful of this in front of them, and you’ll win that debate pretty fast. 🙂
2 cups organic chicken broth
1 ½ cups couscous (cooked, rinsed and drained)
¼ cup extra virgin olive oil
½ tsp sea salt
⅛ teaspoon black pepper
6 organic green onions
2 tablespoons apple cider vinegar
6 organic radishes
2 stalks fresh parsley (to garnish)
Cook the couscous according to package directions using chicken broth in place of water. (Note: 1 cup of dry couscous makes 1 ½ cups of cooked couscous.) The couscous will seem sticky straight from the pot, but no worries, it won’t be sticky after it’s rinsed and drained!
In a large bowl, add olive oil, chopped onion, and apple cider vinegar; whisk until combined. Stir in the couscous, radishes and green onions. Add salt and pepper to taste and toss to combine.
Serve this salad right away or store covered in the refrigerator for later. If you prepare this salad the day before for an event, cover and chill the salad add fresh parsley.
Chips are one of my vices. Luckily, there is a healthier version of this famous snack that is free from processed oils and baked instead of fried… and I’m going to share it with you!
Next time you’re craving junk food, try making these healthy zucchini chips instead. They are great paired with grilled grass-fed burgers, and a fantastic way to get your kids to eat their veggies!
2 organic zucchini
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon olive oil
1 teaspoon vinegar
Preheat oven to 425 degrees. Chop zucchini. (I use a mandolin which makes for thinner and crispier slices). In a medium bowl mix together sea salt, black pepper, olive oil and vinegar. Add sliced zucchini to mixture and toss until all pieces have dressing on them. Arrange slices on baking stone or cooking sheet covered with parchment paper. Bake for 15-20 minutes until golden-brown. Let cool before serving.
Don’t like brussels sprouts? I promise you will after you try this AMAZING recipe! Many people think brussels sprouts are gross—and they can be if you don’t cook them right. There are lots of recipes out there for brussels sprouts. They are one of the healthiest vegetables you can put into your body, so finding a way to get them down, even if you don’t like them, is definitely in your best interest in terms of your health. This recipe combines honey, balsamic vinegar, garlic and onion, to create a flavor profile unlike anything you’ve ever tried.
(Ahem… I’ll be expecting someone to bring this to our next Recipe Night…)
1 lb. organic brussels sprouts (chopped or cut into 1/4’s)
1 chopped organic red onion
3 chopped cloves organic garlic
3 tablespoons olive oil
¾ teaspoon celtic sea salt (*fine grains)
½ teaspoon black pepper
2 tablespoon organic balsamic vinegar
2 teaspoon raw honey
Preheat oven to 400 degrees. Clean and chop brussels sprouts, red onion and garlic cloves. In a separate bowl combine olive oil, sea salt, black pepper, balsamic vinegar and raw honey. Toss brussels sprouts into mixture. Layer on glass cooking pan or baking stone. Sprinkle with sea salt and black pepper. Roast 20-25 minutes until caramelized.
This recipe is one of my favorites! Instead of using processed white or wheat flour, it calls for almond meal or almond flour, making these chicken tenders completely gluten free and grain free! (Note: you can use coconut flour if you have nut allergies.) Fried food has never been so healthy… try it out and let us know what you think!
1 lb. boneless free-range organic chicken breasts
1 cup almond meal or almond flour (*or coconut flour if allergic to nuts)
1 tablespoon paprika
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sea salt
2 organic free-range eggs
¼ organic butter or unrefined organic coconut oil for greasing pan
Heat coconut oil or butter in a ceramic or stainless steel skillet over medium-high heat for 5 minutes. While the oil is heating, prepare the chicken. Cut chicken into desired tender size. Mix almond flour, paprika, garlic powder, sea salt and black pepper together in a bowl. In a separate bowl, whisk eggs. Dip each chicken tenderloin into the egg and then coat with the almond flour mixture. Place the prepared chicken into the hot oil and fry for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes, or until the chicken is golden brown and shows no pink in the middle. Sprinkle with paprika during the last minute of frying. Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.
This healthy, gluten free oatmeal pancakes recipe uses gluten-free oats and contains no processed sugar. They’re a great alternative to boxed or packaged pancake mixes, which usually contain wheat, sugar and lots of other toxic ingredients, and they’re incredibly easy to make!
Instead of maple syrup or jelly, you may also want to try topping them with your favorite fresh fruit. Strawberries and blueberries work really well. You could even buy frozen berries and heat them up in a small pot until they thicken into the consistency of a compote. Add a dollop of coconut whipped cream as well, for an extra dose of healthy fat.
Try making these for breakfast one day this week and let us know how they turn out in the comments below this post!
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until it is fully incorporated.
Heat a large sauté pan (preferably ceramic or stainless steel) over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with organic maple syrup or organic jelly.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.
This coconut whipped cream tastes great topped with your favorite berries or fresh fruit. It also makes for a delicious topping on pancakes!
1 can organic full-fat coconut milk
pinch cinnamon1/8 tsp pure vanilla extract (no sugar)
Step 1: Place the can of coconut milk in the fridge for 2+ hours or overnight
Step 2: Scoop out all the thickened coconut cream. Note: There will be some water left over, but don’t discard it. Drink it or add it to your favorite smoothie for an extra dose of healthy fat!
Step 3: After scooping out the cream, add a little cinnamon and vanilla, and whip in a mixing bowl until mixture begins to thicken.
This black bean cake recipe is so good, you won’t even taste its not-so-secret main ingredient: black beans. Made with coconut sugar instead of processed white sugar, it’s the perfect healthy way to satisfy your sweet tooth.
Also, Instead of making frosting, I waited until the cake was cool and then sprinkled just a touch of powdered sugar on top (just enough to add a little sweetness). And then I made a side of chocolate whipped cream.
Try this black bean cake recipe out and let us know what you think in the comments below!
1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large organic free range eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp Kerrigold butter or extra virgin coconut oil
3/4 cup coconut sugar
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
1tsp pure mint extract (optional to add mint flavor)
1. Preheat oven to 350 degrees.
2. Grease a 9″ cake pan with coconut oil.
3. Place the beans, 3 of the organic eggs, vanilla, coconut sugar and salt into a blender or food processor. Process or blend on high until beans are completely liquefied.
4. In a small bowl, Mix together cocoa powder, baking soda and baking powder.
5. In a larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix.
6. Stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth.
7. Pour batter into the prepared pan.
8. Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.