Recipes 

7 Ingredient Brittle

 This recipe is sure to satisfy any sweet tooth!

What you need:
1/2 cup white sprouted quinoa
1 cup pecans
1/4 cup gluten free oats
2 TBS chia seeds
2 TBS coconut sugar
2 TBS coconut oil
1 cup maple syrup

1. Preheat oven to 325*F
2. Melt coconut oil and maple syrup together over low heat.
3. Stir all ingredients together.
4. Spread thin layer onto parchment paper lined baking sheet.
5. Bake for 15 minutes.
6. Sprinkle with sea salt then rotate pan and bake another 5-7 minutes. 
7.Let cool for 10 minutes and then cut into squares.
8. Serve and enjoy!

Adapted from MinimalistBaker.com

 
​

Fruit Bowl- SMM style

This dish can convert any non-fruit lover into a fruititarian! Super simple, easy and it packs well too for those of you who are college students or professionals always on the go!

What you will need:
1 ripe banana
1 ripe mango
1 TBSP peanut butter
1 TBSP whole fat greek yogurt
1 tsp raw honey
sprinkle of cinnamon

YUP! That easy! Feel free to mix up your ingredients adding in kiwi, pomegranate pearls, orange slices, or leaving out the peanut butter...choice is yours! Try to eat as much organic food as you can! It might not seem like a big deal but reducing the amount of pesticides your food is covered in can and DOES have a long term impact on your health!

As always, love yourself from the inside out by providing your body with wholesome food that will keep you full and satisfied!

All my love,
​Amanda 

Raw Oreos! (that are also gluten free)

This recipe might be a little time consuming compared to how quickly you can devour a whole batch BUT they are so worth it. I recommend doubling the recipe so you can have double the amount to eat! The best part is, these are raw so the ingredients actually WORK WITH YOUR BODY rather than against it.

What you will need:
  • 1 cup gluten free oat flour 
  • 8 pitted dates (you can soak them, but i don't)
  • ¼ cup raw cacao
  • 2 tbs coconut oil
  • 4 tbs maple syrup (2 for cookies, 2 for cashew cream)
  • pinch of salt
  • 1 cup cashews, soaked at least 4 hours
  • ¼ cup coconut butter
  • 1 tsp vanilla extract


How to prepare them:
  1. Put oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbs maple syrup and salt in food processor (or blender) until mostly smooth consistency is achieved. 
  2. Take blended ingredients and make little 1/4 in thick patties out of them. Or you can get all fancy and use a cookie cutter! Once your patties are formed, place them on a baking sheet or something flat that you can fit into your freezer to "set" the cookies. Takes about 15-30 mins.
  3. Drain cashews and blend with coconut butter, 2 tbs maple syrup and vanilla until smooth.
  4. Remove cookies from freezer. Spread cashew mixture over cookies to create sandwiches. Place them back in freezer for 15-30 mins. to set before devouring. Store in fridge or freezer.


AND! If you want, these pair great with home-made almond milk. Better than the cheap oreos...and your body will thank you for eating them! Now thats what I call a win-win.

Avocado massaged raw kale salad

Yum yum yum...just YUM! If you like kale as much as I do, this recipe is just for you! Feel free to add in whatever veggies you like. Right now there is a ton of delicious food in season so make sure to try and eat as fresh as you can!

What you need:
1 bundle of Kale (any kind works)
2 carrots
1 cucumber
2 avocados
1 green pepper
1 bad snapped peas
2 heirloom tomatoes
1/4 cup EVOO (extra virgin olive oil)
1/4 raw apple cider vinegar

The "dressing" for this includes the:
2 avocados
1/4 cup evoo
1/4 cup raw apple cider vinegar

For the dressing, mash up the avocado then add in the vinegar and oil...yeah! Its really that easy!

Steps:
1. Clean all kale and veggies. See my other post for my homemade veggie cleaner :)
2. Rip kale into bit size pieces
3. Massage dressing into the kale
4. Cut up all other veggies and add to massaged kale
5. DIG IN!

Happy Eating!



Kale, Pear and Pomagranate Salad

This is by far one of my favorite recipies!

What you need for the salad:
  • 1 bundle Kale 
  • 1 cup pomagranate seeds
  • 1/4 cup pepitas (pumpkin seeds)
  • 2 TBS hemp seeds
  • Whole pear

What you need for the dressing:
  • 2 TBS extra virgin olive oil 
  • 1 TBS raw apple cider vinegar
  • 1 TBS balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon honey dijon mustard 
  • 1 clove garlic
  • sea salt and cayanne pepper to taste

First, remove stems from Kale, discard (hopefully into your composte) then chop up finely. Next add in your chopped pear, pomogranate seeds, pepitas, minced garlic and hemp seeds.

Next, add all ingredients for dressing into a bowl, stir the drizzle over-top of your salad, toss then FALL IN LOVE with this amazing super-salad.

My husband and I ate the whole serving in one day it was that delicious. Please note I have modified this recipe from the orinigal recipe that was made by "ohsheglows" blog.

Fruit Dip
What you need:
  • 1 cup whole fat greek yougurt
  • 1/4 cup peanutbutter (or more for a more pea-nutty taste)
  • 1 tsp raw honey

Put all the ingredients into a bowl and stir. Dip in delicious fresh fruit and ENJOY!!

Quinoa salad 

What you need:
  • 1 cup cooked Quinoa. I used red in this recipe, all organic of course.
  • raw veggies of your choice! I used red onion, carrots, celery, cucumber and tomatoes.
  • sprinkle of hemp seeds


** season with cayenne pepper, some sea salt and braggs apple cider vinegar or balsamic vinegar, and vinito completo! **


its delicious and my 5 year old LOVES it.

Chorizo Breakfast Tortillas 

What you need:
1/4 lb fresh pork chorizo 
2 eggs
2 non-gmo corn tortillas
2 slices raw milk cheese
sprinkle of sea salt (not table salt as it is harder for your body to eliminate)

Directions:
Saute your meat in a fry pan until cooked
Add your eggs into meat and scramble
Add butter into different sauté pan and brown your tortillas

Serve your chorizo on your tortillas and add cheese to top it off!

This is a easy and filling breakfast...and it taste delicious!


(This recipe makes 1 big serving)

Enjoy!




Not a veggie lover? Try this!

Ingredients:
Local eggs
broccoli
raw cheese (if you can find it, if not get UNPROCESSED cheese...no kraft)

  1. add butter and broccoli to a pan and heat broccoli till its tender
  2. add in your eggs and scramble them together with the broccoli
  3. season with sea salt and cayenne pepper
  4. add grated cheese on top 
  5. serve and eat!

This is a great way to "disguise" the veggie taste of broccoli if you dont care for the taste of it!


Eggs...my favorite :)

Here is what I eat almost every single morning

Ingredients:
2 local eggs
2 pieces of whole grain toast
2 tbsp goat cheese

  1. Heat a dollop of butter in a pan on medium heat (or coconut oil)
  2. Once butter starts to melt, add in both eggs.
  3. I then take the egg shell and crack the egg yolks open because i don't like runny eggs
  4. sprinkle eggs with sea salt and cayenne pepper and let cook for about 4-5 mins
  5. flip eggs and season other side
  6. add goat cheese while eggs are in pan to melt the cheese
  7. serve and eat!

I always have 2 pieces of toast with butter too...little ones tho like half of a normal slice of bread.

This is something that keeps me very full all the way until lunch. its delicious and nutritious!

What do I do with my leftovers?

No one likes throwing away food, so I have been getting creative with our leftovers!

Ingredients:
Left over potatoes and veggies from pot roast
2 eggs
3 pieces of toast

  1. Scramble some eggs in a pan and season with sea salt and cayenne pepper...today we made enough for all 3 of us so we used 6 eggs (local eggs)
  2. In fry pan, add some butter and potatoes and veggies, warm them through.
  3. toast your bread and butter or jam it up
  4. serve and enjoy!


I ran out of my green pasture cod liver pills so I have been taking Carlsons. Click here to order some.

GF Pasties- A Michigan Tradition 

Ingredients:
about 3-4 cups of left over pot roast or whatever you have (meat, chicken  and veggies)
3 1/2 cup GF flour (we use bobs red mill)
2 cups home made broth (from our pot roast)
1 teaspoon celtic sea salt (easier for your body to eliminate)
1 cup ice cold water (the colder the better)
splash of raw milk (for golden brown crust)

Steps:
  1. preheat oven to 350
  2. heat broth up over medium heat and add in 1/2 cup flour gradually stirring throughly the whole time time to eliminate clumps in your gravy
  3. mix remanding flour and salt together
  4. gradually stir in the ice cold water until you have a doughy consistency
  5. form into a ball, cover with plastic wrap and chill for a bit (10 mins will do)
  6. After 10 minuets roll out dough onto a floured surface and cut into sections.
  7. add in your gravy meat and veggies and try to cover with the dough to make a pocket with the gravy/meat/veggies inside.
  8. coat outside with raw milk
  9. pop into hot oven for 20-30 mins or until golden brown!
  10. smother with remanding gravy, serve and enjoy!


This was the first time I have attempted to make these and as you will see in the video once I get it posted, this was a trial and error process...my dough was crumbly! But they still turned out amazingly delicious and the whole family loved them :)



      mmmm! So good! get in my belly!


         
            Home made beef broth!
 


     Making family happy with good food :)

Gluten Free Beef Stew

Ingredients:

4 carrot sticks
3 celery stalks
4 potatoes
1 tbsp curry paste
1/2 can diced tomatoes
3 cloves garlic
1 lb soup bones
1 lb stew meat
1/2 cup gluten free flour
1 1/2 box of broth (veggie, chicken or beef)
1/2 tbsp liquid amino acid
salt, pepper and what ever seasons you want!

Directions:
  1. Simmer bones in broth for about 30-60 mins
  2. cover stew meat in flour, add to simmering bones
  3. add veggies and all other ingredients to meat and simmering bones
  4. cover crock pot and cook on low for about 8-10 hrs or on high for 4-6 hours
  5. ENJOY~!

This should serve between 4-5 people :)
*Make sure to wash your veggies before cooking with them and try to buy as local and organic as your budget allows*

Simple Homemade veggie wash!

1 cap full of hydrogen peroxide
2 cap fulls of Bragg organic apple cider vinegar (or whatever vinegar you have handy)

Fill sink up a little bit (try and save as much H20 as you can) and let veggies soak, dry and eat, or cook!

Beef Rice and Veggie dish

Ingredients:
1 lb local grass fed beef
1/2 organic white onion
1 organic red pepper
salt and pepper


1 3/4 cup filtered water
1 cup organic white rice

  1. Saute the veggies in a pan over medium-low heat until onions become translucent and peppers soft
  2. Add meat to pan, cook through
  3. cook rice

Serve: white rice with a dollop of butter and add meat and veggies, presto! Dinner is served!

Top with cheese if you wish.

This serves about 4 people. ENJOY!

NO SUGAR no bake cookies!

Ingredients:
1 tsp organic coco (add more for more coco-y taste!)
1 cup almond butter
1/2 cup butter
1/2 cup organic maple syrup
1 tsp organic vanilla
3 cups oats


  1. melt butter in pan over low-medium heat
  2. add coco into melted butter
  3. add syrup (or honey)
  4. add almond butter
  5. stir it all together 
  6. add vanilla
  7. add oats
  8. stir until all incorporated
  9. spoon table spoon size balls onto lined baking sheet
  10. let chill

and...EAT!!

this recipe makes about 16 cookies

Banana Smoothie :)

What you are going to need:
  • Blender

Ingredients: 
  1. 2 very ripe bananas
  2. 1/4 cup almond butter
  3. 1 tsp raw honey
  4. 1/2 tsp psyllium powder
  5. 1/2 tsp local organic coco powder
  6. a sprinkle of flax seed
  7. 1/2 cup of milk

This makes about 2-3 cups of smoothie.


To make this perfect for Valentines day, just add some frozen raspberries to it!

I dont really measure, just "eye ball" my measurements so they are not exact. If its too thick add more milk, more runny, add more almond butter (or peanut butter, just don't use Jif...its very bad)


My daughter LOVED this! Although she didn't finish it all, it kept very nice in our fridge all day!

Quinoa recipe for breakast

Ingredients:
  • 1/2 cup organic quinoa
  • 1/2 cup milk cream or unsweetned almond milk (my fave)
  • 1/2 cup H2o
  • pinch salt
  • 1 organic apple (diced and cored)
  • sprinkle of cinnamon 
  • toasted (do it yourself) walnuts
  • 1 tsp maple syrup

  1. In small sauce pan bring water milk quinoa and pinch of salt to low bubble
  2. Reduce heat and let simmer for 15-20 mins,
  3. In separate small skillet add apples and almond butter till apples are coated. cook apples until soft
  4. add walnuts and cinnamon then add apples and almond butter to quinoa and stir
  5. enjoy this wholesome delicious breakfast thats sure to last you till lunch!
To purchase this quinoa click here

Ensalada :)

Ingredients:
  • 6 cups organic mixed greens
  • 1 slice diced organic onion
  • 1 local organic carrot
  • 1 diced organic red pepper
  • 1 diced organic avocado
  • 1/2 organic cucumber
  • 1/2 cup raw milk cheese

Dressing:
  • 1/2 cup plain greek yogurt
  • 1 tsp raw honey
  • 1/2 cup Bragg vinegar
  • drop of organic vanilla extract
  • 1 tsp orgeano
  • 1 tsp basil

Steps:
  1. stir dressing together
  2. toss and enjoy!
To buy Bragg Vinegar, click here.

Sweet treat without the sugar!

Ingredients:
  • 1/2 cup greek PLAIN yogurt
  • 1 tbsp raw honey
  • 1 tsp organic vanilla
  • 1 tsp organic coco power
  • handful of cacao nibs


Stir together and enjoy! Its sweet enough to tame any sweet tooth!

Winter Minestrone

Ingredients:
  • 1 organic chopped onion
  • 3 organic chopped carrots
  • 4 sausage patties or bacon (grass fed and local if possible)
  • 3 cloves garlic, minced up
  • 1 bundle of swiss chard, coarsely chopped
  • 2 small organic potatoes or one large 
  • 1 - 14oz can organic diced tomatoes with juice
  • 1 sprig fresh rosemary
  • 1 - 150z can navy beans (or any kind of organic bean)
  • 2 - 14oz cans of beef broth (or chicken)
  • 2 tbsp parsley or basil
  • salt and pepper to taste


Directions:
  1. Heat heavy sauce pan over medium heat add bacon and brown it,
  2. Once bacon or sausage is browned, add onions, celery, carrots and garlic. Let it cook until onions are translucent.
  3. Add chard and potatoes, cook until chard is wilted.
  4. Add tomatoes, spices and broth and let simmer for about 15-20 minutes or until all the veggies are cooked through.

This is a delicious gluten free meal that is sure to be a crowd pleaser!
Recipe will feed about 6 people.


ENJOY!