Recipes and Tips

Breakfast & Smoothies | Snacks & Deserts | Meals

Please feel free to send me your favorite recipes.

I carry a few food items in my practice because I believe they are of the highest quality.  You will find them in bold in some of the recipes below.

Breakfast & Smoothies

Citrusy- Greens Smoothie

3 to 5 big handfuls of mixed greens (I buy the organic prepackaged mixed salad greens…make sure they’re the dark greens, please)
1 large slice of pineapple
1 handful red grapes (optional and delicious)
Water for desired consistency – I use about 10oz water
Blend in your Vita-Mix or Blendtec using the Whole Juice setting – it’s timed for you.  Enjoy!

Blueberry Smoothie (Submitted by Bonnie M. – thank you!)

This was submitted to me by a client and is absolutely delicious and so easy to make.  The avocados add great nutrients, lots of fiber and the good fat you need.

1/2 c fresh apple juice
1/2 c frozen blueberries
1 frozen banana
1/4 Haas avocado
Blend until smooth.

Snacks & Deserts

Bliss Green Pudding

2 Kent mangoes (experiment with other juicy fruits too)
1 bunch chard, stems removed
1 pear
1 banana
Serve with kiwi
Blend in a high-powered blender. Kids love this; but mine had to try it before they knew exactly what was in it!

Raw Chocolate Fudge

1/2 c. coconut oil, at room temperature
1/2 c. raw cacao powder
3/4 c. raw, organic Agave Nectar
pinch of Himalayan or Pink Salt
1 tsp. vanilla
1 tsp. lecithin

Put all ingredients in a VitaMix (if you don’t have one, use a regular blender, but then add the cacao powder last with about 1/8 c. of water).  Mix thoroughly till mixture is smooth.  Put into 7 x 5 ” glass pyrex dish.  Keep in freezer and cut a piece when you want it. It’s quick and easy to make. Do not double the recipe, rather, make individual batches.

Wheat-Free, Sugar-Free Cookies

These cookies can be eaten for dessert or made into breakfast cookies with the addition of nuts and dried fruit.  The barley flour does have gluten in it, so these are not gluten-free cookies.  You can substitute coconut butter for the dairy to make them dairy-free as well.  There is no sugar and the fiber content is increased significantly with the addition of the teff and coconut flours.  Use organic ingredients wherever possible.  Bake for about 9 minutes at 350.  Do not over bake or they will get crumbly.

1 c butter (or 3/4 c coconut butter for a dairy-free version)
3/4 c. raw agave nectar
1 tbsp vanilla
2 eggs (or 1 egg and 1 egg white)

Blend together on medium for 3 – 5 minutes

2 c wheat-free flour blend – I like to use 1/3 cup each of Coconut, Teff, and Millet flours; and 1/2 cup each of Brown Rice and Barley flours
3/4 tsp baking soda
1/2 tsp salt

Mix together with a fork and add to wet ingredients slowly, allowing each batch to incorporate before adding more.

Then add 1 1/2 c rolled oats. Mix gently.

Optional for dessert cookies: shredded unsweetened coconut, chocolate chips, raw nuts.

Optional for breakfast cookies: substitute granola for the oats, shredded unsweetened coconut, dried cranberries, raisins, walnuts, almonds, etc.

Meals

Green Leaf ‘ Sandwich’ Wraps

1 or 2 large leaves from fresh greens, i.e. broccoli greens (my  new favorite), buttercrunch lettuce, collard greens or romaine
Smear some hummus or bean dip on the leaves
Slice up whatever veggies you have on hand, load it onto the greens, wrap it up and enjoy!   I usually include red peppers, cucumbers, jicama, squash, zucchini, and sprouts, but whatever you have on hand will work.  You may be surprised at how little you miss using bread for sandwiches once you get used to eating them this way.