Food Fun!

Let’s get INSPIRED to nourish ourselves with delicious foods!

It’s easy to get in a rut of making the same meals. Boredom can trigger us to order out, which leads to foods high in sugar, salt and low-quality fats.

I encourage my friends and clients toPLAY with their food, and try at least one new recipe each week!

I created this page as a resource to inspire the crap out of us!

Here you find healthy, delicious recipes, and sources for other healthy, delicious recipes!

Protein Packed Breakfasts!

Breakfast is the MOST important meal! If we skip breakfast, or don’t include enough protein, we can be starving by lunch, and snacking uncontrollably by 3pm!

Click THIS LINK for a FREE download of my PDF with 12 delicious protein-packed breakfasts for meat-eaters and vegans alike!

All WORDS in THIS COLOR are links. Click for more information.

WTF am I supposed to Eat?

My beautiful, full-color PDF recipe booklet consists of 44 pages containing 37 simple, nutritious, delicious, fast & easy, gluten-free, dairy-free, sugar-free meal options for omnivores who want to release processed foods.

Take a Free Taste!

Dessert First! That was my motto through years of processed sugar addiction. I still have delicious sweet treats, but now I choose nutrient-dense snacks and desserts.

Follow THIS LINK for the recipe to Cyndi’s Chocolate Peanut Butter Bliss Bomb, my favorite afternoon snack. Healthy fats are ESSENTIAL and many women eliminate them because they are high in calories. This tasty treat has 4 grams of carbs, less than one gram sugar, 5 grams of protein, and nearly 20 grams of healthy fat.

It’s rich, creamy, and delicious. Moreover, it’s so satisfying that it helps reduce after dinner snacking for many women, and it’s deep, dark chocolate makes it a favorite for any chocolate lover.

BONUS: It tastes amazingly like my favorite candy, even though each one is sweetened with a single drop of stevia!

Dr. Fuhrman

Dr. Fuhrman is the President of the Nutritional Research Foundation, and on the faculty of Northern Arizona University, Health Sciences division. He coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan.

His Nutritarian plan is vegan for breakfast, lunch, and snacks, and NOT vegan for dinner. He offers an amazing number of delicious vegan and non vegan options on HIS WEBSITE.
I encourage you to explore all of the wonderful options at his website. He also runs a retreat in San Diego, where people can learn to cook and eat nutritarian meals.

You don’t have to be vegan or even mostly vegan to enjoy the wonderful flavors in these nutrient dense recipes!

I offer two recipes here from Dr. Fuhrman here that I fell in LOVE with, a cream-style sauce for veggies, and a delicious, healthy salad dressing.

California Creamed Kale

INGREDIENTS

2 bunches kale, tough stems removed
3/4 cup raw cashews
1/4 cup hemp seeds
3/4 cup unsweetened almond milk
1/4 cup dehydrated onion flakes
1 tablespoon nutritional yeast

INSTRUCTIONS
Place kale in large steamer pot. steam 8 minutes or until soft.
Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth.
Place steamed kale in colander and press to remove excess water. In a bowl, coarsely chop kale and mix it with the cream sauce.

Note: sauce maybe be used with broccoli, spinach, or other steamed veggies

Walnut Vinaigrette

INGREDIENTS

1/4 cup balsamic vinegar
1/2 cup water
1/4 cup walnuts
1/4 cup raisins
1 teaspoon Dijon mustard
1 clove raw garlic
1/4 teaspoon dried thyme

INSTRUCTIONS
Combine all ingredients in high-powered blender.

Medical Medium

Medical Medium Anthony William is a brilliant source for completely healthy recipes.

We have used his recipe for Nachos Potatoes many times at our house. We love the recipe as is, and have also added grilled chicken or beef to include protein. The cashew aioli sauce is delicious on any cooked veggies!

Nachos-Style Baked Potatoes

Nachos ingredients:

6 medium potatoes
2 teaspoons coconut oil
½ teaspoon sea salt, divided
1 avocado, diced
1 cup diced tomato
1 cup diced onion
½ cup cilantro, chopped
½ jalapeño, minced (optional)
2 limes
¼ cup Garlic Cashew Aioli (optional)

Garlic Cashew Aioli ingredients:

1 cup cashews
2 tablespoons olive oil
3 garlic cloves
2 lemons
¼ teaspoon sea salt
½ to 1 cup water

Directions:

Preheat the oven to 375°F. Peel and slice the potatoes into rounds that are ¼ inch to ½ inch thick. Toss them with the coconut oil and ¼ teaspoon of the sea salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes.

While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both limes in a small mixing bowl.

Make the Aioli by combining the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with ½ cup of water. Blend until smooth for a thicker aioli. For a thinner consistency, continue to stream in another ½ cup of water while blending.

Arrange the potato slices in a pile on a serving plate. Top with the avocado salsa and lightly drizzle the Garlic Cashew Aioli over the top if desired (save the rest for topping other meals). Finish the nachos off with the remaining sea salt and enjoy!

Apple Pie to Die for!
I wrote an entire blog post about the Medical Medium’s apple pie recipe at THIS LINK where you can view the entire recipe.

It’s SO delicious that I use the pie crust recipe as a topping to sprinkle onto fresh fruit!

The Life-Changing Loaf of Bread

Sarah Britton at MyNewRoots.org brings us this AMAZING life-changing loaf of bread!

INGREDIENTS

1 cup / 135g sunflower seeds
1⁄2 cup / 90g flax seeds
1⁄2 cup / 65g hazelnuts or almonds
1 1⁄2 cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
1 tsp. fine grain sea salt add 1⁄2 tsp. if using coarse salt
1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
3 Tbsp. melted coconut oil or ghee
1 1⁄2 cups / 350ml water

INSTRUCTIONS

In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
Preheat oven to 350°F / 175°C.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Help! My food is trying to kill me.

My Facebook page collecting healthy, delicious, and nutritious recipes since 2016.

Happily Unprocessed

Deborah Uller has been creating delicious recipes free of processed foods and low in sodium for 13 years. Access her Recipe Library at THIS LINK.

Gluten-Free, Dairy-Free Deliciousness

Sonja Overhiser, at A Couple Cooks, provides an amazing array of GF, DF recipes at THIS LINK.