Makes 10 Servings (1/4 cup) 1 cup pumpkin seeds 1½ teaspoons coconut oil or grapeseed oil ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon allspice ½ teaspoon sea salt 2 tablespoons maple syrup 1¼ cups dried cranberries Preheat oven to 300F. Lightly spray a baking sheet with coconut oil or grapeseed oil spray. Toss seeds … Read More
When the cooler fall nights roll in, it is the perfect time to keep firing up your grill. This is one of my all-time favorite chicken recipes! The brine seasons the chicken from the inside out and the mustard glaze is delicious. This recipe is perfect for company because it is simple to prepare, yet … Read More
A coffee shop I am a fan of recently put out a pumpkin spice latte on their menu for the Fall. That drink has 50 grams of sugar in a 16-ounce cup; that’s a lot of sugar! You can skip the high sugary seasonal coffee drinks by making your own healthy version. Every fall I … Read More
During the summer months, it is important that you and your family stay hydrated. According to the Mayo Clinic, the National Academies of Sciences, Engineering, and Medicine recommends that an adult man needs approximately 15.5 cups (3.7 liters) of fluids per day and an adult woman needs approximately 11.5 cups (2.7 liters) of fluids per … Read More
Egg muffins (or crustless quiches) make the perfect quick meal on the go. You can pack them with your favorite vegetable combinations, making it a healthy way to start your day. Makes 6 Servings 4 slices turkey bacon 12 eggs, beaten 1 tablespoon avocado oil 1 small yellow onion, thinly sliced 1/2 pound kale, stems … Read More
This bread is inspired by Elana’s Pantry, one of my favorite Paleo websites. It is a delicious addition for those of you following a low-carbohydrate diet. It pairs well with nut butter or as the base of any open-faced sandwich or melt. 1 1/2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden … Read More
I love this soup recipe for a refreshing, light meal. If you want to make it heartier, it pairs well with wild rice. Just add it in while the soup is simmering and cook according to package directions. Makes 4 Servings 1 cup carrots, large dice 1 cup celery, large dice 1 small onion, large … Read More
Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
