You need real food and real recipes that make real sense. Enjoy some of our family favorites listed below!
Gluten-Free Lemon Loaf
1 1/2 cups gluten-free flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup organic sugar
2 tbsp. butter, softened
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup coconut oil
Mix first four ingredients—gluten-free flour, baking powder, baking soda and salt--in a bowl
In a separate medium-sized bowl use a mixer to blend the eggs, sugar, butter, vanilla, lemon extract and lemon juice.
Pour wet ingredients into the dry ingredients and blend till smooth. Add coconut oil and mix well.
Pour batter into 9x5 loaf pan. Bake 45 minutes at 350 or until done.
1 cup powdered sugar
2 tbsp. organic whole milk
1/2 tsp. lemon extract
Combine all ingredients in a small bowl. Mix with electric mixer at low speed. When loaf is cool, remove from pan and frost with icing. Let icing set before slicing.
This recipe freezes well, though it probably won't last long enough to be frozen :)
Sneaky Chocolate Smoothie
1 cup unsweetened almond or coconut milk
1 cup spinach leaves
2-3 T unsweetened cocoa powder
1 scoop collagen or protein powder
small handful of ice
Mix all ingredients in a blender and enjoy!
*this recipe is Sugar Detox friendly
1 dozen eggs
Any fillings you desire (bacon crumbles, sausage, broccoli, cheese, etc.- or nothing at all!)
Grease a 12 cup muffin pan (I use bacon grease or butter) OR use silicone muffin molds as seen above (can buy here). Sprinkle each cup with any fillings you desire (or nothing at all!). Whisk 1 dozen eggs together and fill each muffin cup over the desired fillings. Bake @ 325 degrees for approximately 15-20 minutes (depends on your oven – keep checking when close) or until firm to touch. Enjoy!
I’m all about minimal ingredients. I like these because they are simple and actually have some protein and healthy fat in them instead of an overload of carbohydrates. Enjoy!
2 T flour - optional (I usually use coconut flour)
Mix or blend ingredients together and cook on a greased griddle or skillet. This makes about 4 small pancakes. I usually triple or quadruple for my family of 5. Never hurts to have leftovers!
***If the banana is ripe enough, I find the pancakes don’t need any syrup (even though my kids always want syrup!). To make them Sugar Detox friendly, simply eat them plain or top with grass-fed butter, coconut butter or nut butter.
OPTIONAL PROTEIN BOOSTER: add a scoop of collagen or protein powder to the batter.
Lunch & Dinner:
Sundried Tomato Pesto
1 8.5 oz. jar sun-dried tomatoes
3/4 cup shredded organic Parmesan cheese
2-3 fresh garlic cloves
1/2 cup nuts (I prefer macadamia nuts)
1/2 cup EVOO (extra-virgin olive oil)
Combine ingredients in a food processor or high-powered blender.
clean Chicken Nuggets
2 – 12 oz packages organic ground chicken (I find this near the frozen breakfast sausage)
1 c. flour of choice (I use cassava flour, a gluten-free blend or this almond flour)
1 tsp salt
2 T grass-fed butter (per batch)
Melt 2 T. butter in a large skillet over medium to high heat. Combine the chicken, flour, egg and salt in a bowl. Use a small ice cream scoop to put nugget sized portions of the chicken mixture into the skillet. Cook for approximately 7 minutes on each side. You will likely have to cook these in 2-3 batches depending on the size of your skillet. Add 2 T. butter to the skillet for each new batch.
5 Minute Authentic Salsa
3 small Serrano peppers, stems removed
1/2 medium white onion
28 oz can whole peeled tomatoes with juice
1.5 T. garlic salt
1 bunch of cilantro tops
3 T. white vinegar
Place peppers in a small bowl. Cover with water. Place a paper towel over the peppers and press into the water, covering the peppers. Microwave for 2 minutes. Add the cooked peppers and the rest of the ingredients into a blender. Blend 30 seconds - 1 minute (to desired consistency - chunky or smooth). Serve immediately or refrigerate until use. Serve with nonGMO tortilla chips.
2 lbs your choice of ground meat
3 seasonings: 1 tsp salt + 1 tsp garlic powder + 1 tsp onion powder.
Mix all ingredients. Roll into small balls and bake at 400 degrees for 15-20 minutes. Leftovers are great in the lunchbox!
Homemade Cheese Sauce
2 tablespoons grass-fed butter
2 tablespoons cassava flour or gluten-free flour blend
2 cups organic whole milk or almond milk
2.5 cups shredded organic cheddar cheese
Melt the butter in a sauce pan over medium heat. Add the flour and whisk for 2 minutes. Slowly whisk in the 2 cups of milk. When it starts to bubble add in the shredded cheese and mix in until melted.
Delicious poured over roasted potatoes to make "Irish Nachos".
Chicken Zoodle Soup
6 celery stalks, diced
3 large carrots, diced
1 medium onion, diced
2-3 cloves garlic, minced
1 T butter
8 cups chicken broth (homemade or organic)
4-5 cups chopped chicken
1 t salt (or to taste)
1 t onion powder
1 t dried parsley
2-3 raw zucchini, spiralized
Saute the veggies and garlic in butter until softened. Add the remaining ingredients (except the zoodles) and bring to a simmer. Serve soup in bowls and add a handful of zoodles to each bowl. The zoodles will soften in the hot soup but will not be too soggy.
Picky Kid Method: (this is the one I use)
Saute the veggies and garlic in butter until softened. Put 1/2 (or more) of veggies in blender and add 4 cups of warm broth. Blend until smooth. Pour back into pot and add remaining broth, chicken, and spices to the veggies. Bring to simmer. Serve soup in bowls and add a handful of zoodles to each bowl. The zoodles wiIl soften in the hot soup but will not be too soggy.
***If your kids are opposed to any veggie chunks, feel free to blend ALL of the veggies. Sometimes I blend half of the chicken with the veggies, too, which makes the broth creamier and even less chunky. The pickier the kid, the more you can blend.
Try zoodles as your pasta replacement!
Buttery Enchilada Sauce
1 stick of Kerrygold or other grass-fed butter (so you can get Omega-3s, vitamins A & D, and CLA)
4 T flour of choice (I use gluten-free)
3 T chili powder
1 tsp cumin
1 tsp salt
4 cups of bone broth (water is fine too, but bone broth upgrades the flavor and nutrients – like glycine and collagen which is great for bones, skin, hair, and nails!)
Melt butter in a sauce pot. Add flour and stir (as if you are making a gravy). Stir in the spices and slowly add the water. Simmer for 15-20 minutes or until slightly thickened.
1 recipe bone broth enchilada sauce (using recipe above)
Tortillas (I like Food for Life sprouted corn or Siete for grain-free)
Organic grated cheese
Browned grass-fed ground beef
Avocado oil for cooking
Prepare bone broth enchilada sauce using recipe above. Soften corn tortillas in hot avocado oil. Fill with cheese and browned meat, and roll up. Spread grated cheese and onions over enchiladas and cover with enchilada sauce. Bake up until bubbly.
roasted cauliflower soup with bacon crumbles
1 package nitrate-free bacon
1 onion, coarsely chopped
2 heads cauliflower, coarsely chopped
3 T olive oil
10 garlic cloves, unpeeled
5 c. home made chicken broth
1 t. salt
Preheat oven to 350 degrees. Toss cauliflower pieces in a large bowl with 2 T. oil until well coated. Spread onto a large rimmed baking sheet and roast for approximately 45 minutes (or until lightly browned). Place the garlic cloves in a small ovenproof dish, drizzle with 1 T. oil and cover. Roast them along with the cauliflower for approximately 25 minutes. In the meantime, cook the bacon until crisp and then set aside. Saute the onions in the bacon fat until softened. Once garlic has cooled, squeeze the papery garlic skins to release the cloves. Put all 10 cloves in a food processor or high powered blender. Add the cauliflower, onion, and 4 cups of chicken broth, reserving one cup to add later (If this doesn’t all fit into your blender/processor at once, work in batches). Process until smooth. Pour into a soup pot and then stir in the remaining chicken broth and the salt. Bring to a simmer over low heat. Serve into bowls and top with crumbled bacon. Enjoy!
Clean Mac N Cheese
1 cup cooked butternut squash (you can use fresh or frozen)
1 T melted grass-fed butter (like Kerrygold or Organic Valley)
1 cup grated grass-fed cheese (Kerrygold or Organic Valley)
1 box cooked and drained elbow pasta
Blend the squash and butter together using a blender or immersion blender until smooth. Stir into the pasta. Stir the cheese into the pasta. Add salt and pepper to taste. Serve it up!
To make this a casserole: simply add 1/2 – 1 lb cooked ground beef into the pasta mixture. Sprinkle an extra cup of cheese on top and bake at 350 degrees for about 20 minutes.
Serve with a side of veggies and call it a meal!