This breakfast is loaded with heart-healthy ingredients like chia seeds, flax seeds, blueberries, and steel cut oats which give it a great texture. Make this the night ahead and bake it up in the morning!
Buckwheat adds a nutty flavor to this not-too-sweet, gluten-free tea cake. You can bake this in a loaf pan or in muffin cups!
One of the best parts of summer is juicy watermelon, the quintessential summer fruit! It goes great in recipes, topped on salads, or in this Shrimp and Watermelon Ceviche. I served it on my salt block which adds subtle salty flavor and makes for a pretty presentation! You can serve this as a light lunch or an extra special appetizer!
Health Benefits of Watermelon
Watermelon is one of the most alkalizing foods that you can eat which means that it helps keep your body’s Ph level normal. It is also super hydrating as it is mostly water. Eating watermelon in the summer can help prevent heat stroke due to its high amount of electrolytes.
Did you also know that watermelon is loaded with antioxidants and a great source of Vitamin C? This helps fight cancer and protects your bones and cartilage. It is also a good source of beta-carotene, essential for eye health, as well as potassium which is good for high blood pressure and helps prevent heart disease. Plus, watermelon’s pink color comes from the lycopene in it which has been proven to reduce cholesterol.
This low-calorie fruit is also an excellent go-to for staving off sugar cravings. Not only does the crunchy texture and sweetness satisfy your sweet tooth, the high fiber content also satisfies your hunger. Loaded with vitamins, mineral, and amino acids, watermelon should be a big part your diet in the summer!
This Endive and Lettuce Salad with Scallops and Pistachios makes a perfect summer dinner! The pistachios bring out the nutty flavor of the scallops and it only takes minutes to prepare!
If you live near the coast, buy your scallops fresh from your local fish store. If not, quick frozen scallops are a great choice. Scallops are often soaked in phosphate which is the same ingredient used in soap and detergent, so make sure you look for scallops labeled “chemical free” or “dry-packed.”
The key to cooking perfect scallops is to dry them thoroughly. Then use a good hot pan and only cook them for one to two minutes per side.
I found this huge organic asparagus at the farmer’s market today which makes the perfect summer soup. The cashews make this Dairy-free Creamy Asparagus Soup thick and creamy without heavy cream! You can skip though, for a nut-free version.
This is my go-to recipe for any simple creamed vegetable soup. You can swap out the asparagus for any vegetable you like such as zucchini, broccoli, or even a combination like cauliflower and asparagus, or carrot.
Lightly caramelized apples bake under this moist, gluten-free muffin for a delicious whole grain and healthy snack. Serve these Gluten-free Upside Down Caramel-Apple Muffins for a special breakfast or a kid-friendly dessert!
This rich coconut custard is so delicious and creamy without the dairy! I use it as a filling for my Coconut Custard Cake, but it is also amazing on its own!
Let the aroma of cinnamon and peaches wake your family up in the morning with this overnight Paleo Peach French Toast. This recipe contains no grains and the almond flour makes it super moist and delicious! It’s great to make ahead for a brunch crowd as it has to sit overnight in the fridge.
The Easy Almond Bread is so versatile, you can eat it on its own, or toast it and have it with jam, or even make a sandwich with it. You can make the loaf ahead and keep it in the freezer until you are ready to use it. You’ll need lots of eggs for this recipe. This is a protein filled breakfast.
I also recently discover Elmhurst Nut Milks because let’s face it, sometimes it’s just convenient to buy nut milk already made, but unfortunately most are loaded with unhealthy ingredients like carraganeen. Unsweetened Elmhurst milks are just nuts and water, and they taste delicious!
No need for syrup on these! The peaches give it just the right sweetness. Try adding some chopped pecans for a bit of a crunch! Let me know how it turns out in the comments below.
It’s chocolate this week! These oatmeal cacao nib cookies are made with cacao nibs instead of chocolate chips for an intense chocolate flavor with a crispy crunch!
What are Cacao Nibs?
Cacao nibs are from the cacao beans that grow inside the cacao plant. The beans are dried and fermented. The dried beans are ground up into chocolate tasting nibs. They still contain all of their nutrients with no added sugar before they are heated and made into cocoa powder which is used for chocolate bars.
If you needed an excuse to eat more chocolate, raw cacao has four times the amount of anti-oxidants than dark chocolate. It contains several nutrients such as magnesium, calcium, thiamin, carotene, calcium, protein, and riboflavin. It has been found to lower cholesterol, prevent heart disease, and reduce your risk of cancer.
You probably know that chocolate also affects your mood. That is because of the phenylethylamine, which is a natural chemical that can elevate your mood. That’s why so many of us reach for chocolate when we are sad or feeling stressed. Cacao also causes the brain to release endorphins which is why chocolate gives you a feeling of pleasure. It certainly does for me:)
If you think chocolate is a guilty pleasure, rest assured, consuming raw cacao is a health food. It contains less than one gram of sugar and is the perfect addition to smoothies, hot tea, or your Dandy Blend drink.
You can use cacao nibs as a topping for smoothies or acai bowls. They’re also great in muffins or quick breads or as a crunchy topping for my CHOCOLATE AVOCADO MOUSSE! You can find cacao nibs at Whole Foods, HomeGoods, or online.
Let me know what you think in the comments below and don’t forget to check out my Pistachio Gogo Bark made of raw cacao powder!
You can have this meal on the table in 15 minutes, paired with a side salad. This is a great use for that leftover almond meal from your homemade almond milk. You can dry the pulp in the oven at 150 degrees for about 4 hours. Process them in a blender to break up the clumps. You could also use gluten-free bread crumbs for this easy baked fish.