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Cacao smoothie bowl

— Ingredients:

  • 1 cup of frozen spinach/kale/swiss chard

  • 1/2 cup of frozen cauliflower

  • 1 tbsp of coconut oil/almond butter/1/2 avocado (pick 1)

  • 1-2 tbsp of chia seed/psyllium husk/flax seed (pick 1)

  • 1/2 frozen banana

  • 1-2 tbsp cacao powder

  • 1-2 cups of nut milk

  • 1-2 scoops of protein powder (I use ancient nutrition bone broth collagen- chocolate flavour))

 — Directions:

  1. BLEND

— Serving suggestions:

  • granola

  • cacao nibs (blend into smoothie if you like a crunch)

  • nuts

  • coconut flakes

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ANTI-INFLAMMATORY CARROT SOUP

— Ingredients:

  • 2-3 cups of chopped carrots

  • 1 tbsp of fresh ginger (size of thumb)

  • 1 tbsp of fresh turmeric (size of thumb)

  • 1-2 cups of bone broth (can use chicken or vegetable broth as well)

    *can use ground turmeric + ginger (1 teaspoon of ginger, 1/2 tsp of turmeric)

  • 1 tbsp of avocado oil

  • cumin, nutmeg, cinnamon, black pepper, sea salt

  • Blender or Food processor

 — Directions:

  1. Toss carrots in avocado oil and roast at 375 F for 20-30 mins (flipping half way through). Put ginger + turmeric on the same baking sheet (if using ground spice coat the carrots in it)

  2. Add carrots + ginger + turmeric to a blender

  3. Add bone broth (I use 1 cup, but add more if you like your soup thinner, can also use vegetable or chicken stock)

    optional: add in 1/2 cup - 1 cup of coconut milk to make it creamier

  4. Blend in high-speed blender (adding more liquid for thinner consistency)

— Serving suggestions:

  • parsley + cilantro

  • roasted chickpeas

  • flax crackers (see recipe)

  • roasted nuts for an added crunch

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CRUNCHY CHICKPEA ‘VEGAN CAESER’ SALAD

— Ingredients:

  • 1 head of kale or romaine

  • 1 can of chickpeas

  • 3 tbsp of nutritional yeast

  • 4 radishes

  • 4 tbsp of tahini

  • 4 tbsp of water

  • 1 lemon

  • 2 cloves of garlic

  • 1/4 cup of olive oil

  • 1 teaspoon of cumin, paprika

  • salt + pepper

 — Directions:

  1. Pre-heat oven to 375F. Toss chickpeas in avocado oil + paprika + cumin + sea salt + pepper and roast for 20-30 minutes (tossing half-way through)

  2. Cut kale into fine pieces (removing stem)

  3. Mix together tahini, olive oil, lemon juice, garlic (minced) and water in a bowl

  4. Massage kale with dressing and let it sit (can leave overnight, i find it tastes even better the next day)

  5. Finely slice radishes and add with the chickpeas to the kale salad

— Serving suggestions:

  • hemp hearts + toasted pine nuts + walnuts for a crunch

  • add quinoa to make it more hardy

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CHICKEN FINGERS

— Ingredients:

  • 1- 2 chicken breasts (pasture raised, organic)

  • 1/4 cup hemp hearts

  • 1/2 cup grain-free flour of choice ( almond, coconut)

  • 1 egg

  • 1 teaspoon paprika

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne pepper

  • salt + pepper

 — Directions:

  1. Lay 2 bowls side by side

  2. Crack your egg into one bowl and whisk it

  3. Mix your flour + spices in one bowl

  4. Take one chicken strip and completely cover in egg then dip it into the flour mixture to coat

*if cooking in the oven, spray your parchment paper with avocado oil

*if using the air fryer then spray directly onto the tray before placing the chicken strips down

5. Cook 20 minutes, flipping half way through at 425F

HOMEMADE DAIRY-FREE MILK

— Ingredients:

  • 1 cup of almonds OR cashews OR walnuts- you can also use a combination

    **For a nut-free version you can swap for sunflower seeds, hemp hearts or pumpkin seeds

  • 1 tsp of cinnamon

  • 1 tsp of vanilla

  • pinch of sea salt

    **Optional (1 tbsp of maple syrup or 1 date)

 — Directions:

  1. For optimal digestion start by soaking your nuts or seeds over night (put 1 cup of nut and cover with water in a closed container)

  2. Blend your nuts + vanilla + cinnamon + sea salt with 4 cups of water (if you like a thinner consistency add up to an extra 2 cups of water)

  3. Using a cheese/nut bag cloth, pour the nut milk through the bag and squeeze out the liquid- you should be left with the nut pulp and can re-purpose this for baking

    **Nut milk bags: (https://well.ca/products/now-designs-nut-milk-bag_162381.html)

Put in a sealed container and save for up to 5 days in your fridge.

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RAINBOW FAJITAS/TACOS

— Ingredients:

  • 1 red onion

  • 1 avocado

  • yellow pepper

  • 2 cups of broccoli

  • red cabbage

  • apple cider vinegar

  • lemon

  • ground beef (grass fed-grass finished, antibiotic-free)

  • wrap of choice (here I used a grain-free spirulina wrap)

 — Directions:

  1. sauté ground beef with taco seasoning or paprika + cumin + red chilli flakes + garlic powder + sea salt

  2. Cut kale into fine pieces (removing stem)

  3. Mix together tahini, olive oil, lemon juice, garlic (minced) and water in a bowl

  4. Massage kale with dressing and let it sit (can leave overnight, i find it tastes even better the next day)

  5. Finely slice radishes and add with the chickpeas to the kale salad

— Serving suggestions:

  • guacamole/hot sauce