Ingredients: 1 ½ cups old fashioned oats ¼ cup flax meal 2 tsp. chia seeds ⅔ cup unsweetened coconut flakes ⅓ cup organic peanut butter ½ cup organic almond butter ¼ tsp. cinnamon ½ cup mini chocolate chips ¼ cup local honey 1 tsp. pure vanilla extract 1 scoop Vital Proteins Collagen Peptides
1. Start by mixing all dry ingredients together in a glass mixing bowl (oats, flax meal, chia seeds, coconut flakes, cinnamon, chocolate chips, and collagen) until well-combined. 2. In a separate bowl, add wet ingredients (nut butters, honey, and vanilla); mix until well-combined. 3. Once both mixtures are prepared add dry ingredients to wet ingredients and mix until well distributed; you may need to use your hands! Enjoy!
Dark Chocolate Mocha Bars
Makes: 8 bars
Ingredients: ⅓ cup chopped raw almonds 2 heaping Tbsp. dark roast coffee beans (ground) 1 ¼ cups GF rolled oats 1 cup crispy rice cereal (not puffed rice) ⅓ cup dark chocolate chips (I used Ghirardelli 60% cacao) ¼ cup unsweetened shredded coconut ¼ tsp. pink Himalayan salt ½ cup brown rice syrup ¼ cup smooth, organic peanut butter 2 tsp. coconut oil 1 tsp. pure vanilla extract
1. Preheat oven to 325° F. Line a 9-inch square pan with parchment paper. 2. Spread the chopped almonds on a cookie sheet and toast in oven for ~7 minutes; let cool. 3. In a large mixing bowl, stir together the ground coffee, oats, cereal, dark chocolate chips, shredded coconut, and salt. 4. In a small saucepan, stir together brown rice syrup, peanut butter, and coconut oil until combined. Over low heat, bring mixture to a low simmer. Remove from heat and then stir-in vanilla. 5. Add toasted almonds to dry ingredients and stir. Immediately pour wet mixture over dry and stir until oats and fully coated in syrup mixture. 7. Dump mixture into prepared baking pan and spread evenly. It may help to wet your fingers and firmly press the mixture down so you have a uniform surface and the mixture stays together. 8. Chill in freezer for 10-15 minutes (uncovered). Remove from freezer and cut (with large knife or pizza cutter) into 8 bars.
Roasted Rainbow Carrots
Ingredients: 2 bunches rainbow carrots 1 Tbsp. grapeseed oil ¾ tsp. pink Himalayan salt ½ tsp. ground cumin ½ tsp. ground coriander ¼ tsp. freshly ground black pepper
1. Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper. 2. Trim the stems off the carrots, leaving a few inches of the stem intact. Wash the carrots and pat dry. * 3. Place the carrots on the prepared baking sheet with at least 1 cm. between each carrot. 4. Place dry ingredients (salt, cumin, coriander, and black pepper) in small bowl and combine. 5. Drizzle carrots with oil and roll them on the baking sheet to ensure evenly disbursement of oil on each carrot. 6. Sprinkle seasoning mixture onto carrots; ensuring even distribution. 7. Roast the carrots for 15-20 minutes, or until they are just fork-tender. 8. Remove from oven and serve immediately with your entrée of choice or enjoy as a between-meal snack!
*Note: For washing all produce, I fill the sink with warm water and add 1 drop of Shaklee Basic H.
Stir the water up using your hand and then add produce.
Scrub with a vegetable brush or simply use your hands for more gentle washing.
Rinse and pat dry.
Ingredients: ¼ cup @simplyorganics chili powder 1 ½ tsp. garlic powder 1 ½ tsp. onion powder 1 tsp. crushed red pepper (add an additional ¼ tsp. for extra kick) 1 tsp. dried oregano 1 ½ tsp. paprika 2 Tbsp. ground cumin 3 tsp. @evolutionsaltco pink Himalayan salt 3 tsp. black pepper
Add all ingredients to a mixing bowl and stir with a whisk until well distributed. Keep in airtight container or store in a glass jar.
Classic Glow Bar
Makes: 12 bars
Ingredients: 1 ½ cups GF oats 1 ¼ cups rice crisp cereal 1 ¼ oz. hemp seeds ⅓ cup sunflower seeds ⅓ cup unsweetened coconut 3 Tbsp. chia seeds ¼ tsp. pink Himalayan salt ¼ cup brown rice syrup ¼ cup local honey ¼ cup organic smooth peanut butter 1 tsp. pure vanilla extract ¼ - ½ cup mini chocolate chips
1. Line a 9-inch square baking dish with two pieces of parchment paper (each going the opposite way). 2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, chia seeds, and salt and mix. 3. In a small saucepan, stir together the brown rice syrup, honey, and peanut butter until well combined. Cook over medium-high heat until the mixture softens and bubbles slightly. Remove pan from the heat and stir-in the vanilla. 4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape all of the mixture onto the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture (this will likely be very thick and difficult to stir). Note: Allow the mixture to cool slightly before added chocolate chips. 5. Transfer the mixture to the prepared pan and press firmly to ensure even distribution. 6. Place pan in freezer for at least 1 hour. Remove pan from freezer. 7. Remove bars from pan and use a pizza cutter to slice into bars.
Recipe adapted from: Oh She Glows Cookbook – Classic Glo Bar.
Blueberry Granola Clusters
Makes: 6 cups
Ingredients: ¼ cup almond meal ¾ cup raw walnut halves or pieces 1 ¼ cups GF oats 4 oz. dried blueberries (no sugar added) ½ cup raw pepita seeds ¼ cup raw sunflower seeds ⅓ cup shredded unsweetened coconut ¼ tsp. pink Himalayan salt ¼ cup pure maple syrup ¼ cup coconut oil, melted 2 tsp. pure vanilla extract
1. Preheat oven to 275° F. Line a large rimmed baking sheet with parchment paper. 2. Place almond meal in large mixing bowl. 3. Place the walnuts in a high-speed blender or food processor, process on med-high speed for about 5-10 seconds, until finely chopped – no uniform shape/texture is necessary. 4. Add the chopped walnuts to the bowl with the almond meal. 5. Add the oats, dried blueberries, pepita seeds, sunflower seeds, coconut, and salt to the large mixing bowl and stir to combine. 6. Add the maple syrup, melted oil and vanilla to the bowl with the dry ingredients and stir until thoroughly combined. 7. With a spatula, spread the mixture in an even layer on the prepared baking sheet. Bake for 15-20 minutes, remove from oven and ‘stir-up’ the granola with a spatula. Return the baking sheet to the oven. Make sure the pan has been rotated from its previous position in the oven to promote even baking. Bake for another 20-25 minutes, or until granola is lightly golden brown on the bottom and firm to touch. 8. Once removed from the oven, cool the granola for about 1 hour. 9. Store in air-tight container in the refrigerator for 2-3 weeks or freeze for 4-5 weeks.
Once in a while we have one of those days we are just feeling a bit under the weather. On days like this, I use the following to help re-set: organic chamomile tea, local honey, essential oils (Young Living: peppermint, lavender, tangerine), my Shaklee Vitalizer strip (I actually use this everyday - even as my prenatal), and juiced greens.
Ingredients: 1 bunch organic kale, stems removed, leaves torn 1 Tbsp. grapeseed oil (or EVOO) ¼ tsp. pink Himalayan sea salt ¼ tsp. ground black pepper ¼ tsp. seasoning salt (optional)
1. Preheat oven to 300°F. Line a baking sheet with parchment paper.* 2. Wash the kale leaves well and pat dry with a clean towel. Don’t forget to remove stems and tear leaves! You should have fairly large pieces of kale. 3. Place kale leaves in a large bowl and drizzle oil over top. Gently massage the oil into all leaves to ensure an even coat. 4. Place the kale leaves in a single layer on baking sheet. Lightly sprinkle with sea salt, pepper, and seasoning salt (if desired). (If preparing these for little ones, be sure to go easy on the salt.) 5. Bake kale for 10 minutes. Rotate pan and return to oven for another 5 minutes. Only continue to bake to achieve a crispy texture. You do not want to burn the chips! 6. Remove from oven to cool. Once cooled, serve alone as a snack, appetizer or with an entrée of choice.
*Note: I love the pre-cut natural baking paper sheets from Majestic Chef. They are bleach-/chlorine-free and cleanup is quick -- I order them from Frontier Co-op.
Caramel Pecan Cheesecake
This recipe was my very first take on homemade cheesecake. I prepared this pie for our family Thanksgiving and it sure was a hit! While I recommend enjoying desserts like this 'once in a while' -- savor every bite of this amazing pie! Hope you all enjoy it as much as our family did! [Note: This recipe was adapted from Erin at www.texanerin.com]
Yield: 8-12 slices
Crust: ½ bag of Bob's Red Mill Gluten-free Pie Crust Mix
Filling: 2, 8 oz. packages of cream cheese, room temperature 1 cup plain full-fat Greek yogurt ½ cup raw sugar 2 large eggs, room temperature 4 tsp vanilla extract ⅛ tsp salt
Caramel pecan topping: ¾ cup packed brown sugar ¾ cup heavy whipping cream 7 Tbsp unsalted butter 1 tsp vanilla extract ⅜ tsp salt 2 ½ cups chopped pecans
Pre-heat oven to 425 degrees F
1. Follow instructions on Bob's Red Mill Pie Crust package (prepare one pie crust). Otherwise, you can use a pre-prepared pie crust found in the refrigerated section of your grocery store. You can also use fun cookie cutters to cut-out shapes to use on the edges of your pie -- I used a small leaf cookie-cutter. 2. Once the pie crust is in the pie pan, place a piece of parchment paper over the crust and fill with pie weights or dried beans. Cover with a pie crust shield and bake at 425 degrees F for 30 minutes. Remove from oven and remove pie weights/beans along with parchment paper once crust is dry (but still appears undercooked). Place pie back in oven to brown. 3. Reduce the heat to 350 degrees F and continue baking for 12-18 minutes or until the bottom of the crust has lightly browned. 4. Let crust cool for at least 10-20 minutes whle preparing the filling. 5. Beat the cream cheese until fluffy and then add the Greek yogurt, sugar, eggs, vanilla, and salt. Beat on 'low' until well combined. Pour the cream cheese mixture over the bottom of the pre-baked crust and use a silicone spatula to make it as even as possible. 6. Bake for 20-25 minutes or until just the middle is jiggly when the pan is tapped. Remove pie from oven. 7. Once the pie is completely cooled, place it in the refrigerator to chill for at least 1 hour. While pie is cooling, prepare the caramel topping: 8. Heat the sugar, cream, butter, vanilla, and salt in a heavy bottom saucepan over medium heat. 9. Stir until combined and then simmer for ~8 minutes. Do not stir during this time; allow caramel sauce to thicken. 10. Remove from heat. The caramel will be quite thin. Let cool for ~20 minutes or until considerably thickened. Stir in the nuts and then pour mixture over the chilled pie. 11. Place pie in refrigerator until the caramel has firmed-up. (I chilled mine overnight) 12. Once completely chilled, cut into 8-12 slices. Enjoy!
Dark Chocolate, Walnut & Pecan Cookies
Makes ~24 cookies
Ingredients: 1 cup organic butter (softened) 1 cup packed organic brown sugar 1 cup organic sugar 2 organic, pasture-raised eggs 1.5 tsp vanilla extract 2 cups whole-wheat flour 1 tsp baking soda 1 tsp sea salt 1 cup dark chocolate chips (70% cacao or higher) 1 cup chopped walnuts 1/2 cup chopped pecans 2 cups quick oats
1. Pre-heat oven to 325 degrees F. 2. Blend butter, sugar and brown sugar in mixer until smooth. 3. Add eggs and vanilla, blend. 4. In a separate mixing bowl: mix flour, baking soda and sea salt until evenly distributed. 5. Add dry mixture to wet mixture and blend well. 6. Add dark chocolate chips, walnuts, pecans, and oats; mix until combined. (Mix by hand if needed) 7. Place large ball of dough on cookie sheet, 2" apart. 8. Bake for 10-12 minutes, until edges are golden brown. Remove from oven just before fully cooked. Allow to cool. Enjoy!
Ingredients: 1 package cranberries 1 cup organic sugar (or unsweetened applesauce) 1 tsp orange zest 2 Tbsp freshly squeezed orange juice 2-3 cinnamon sticks pinch of pink Himalayan salt
1. Combine all ingredients into a sauce pan. Bring to a boil. 2. Reduce heat and simmer for about 20 minutes until the cranberries begin to pop and the mixture thickens. 3. Let cool to room temperature and then refrigerate for up to a week.
Mexican Baked Sweet Potato
Ingredients: 1 organic sweet potato (baked) 1/4 cup organic black beans 1-2 Tbsp green onion, chopped
1. Pre-heat oven to 375 degrees F. 2. Bake sweet potato for ~30 minutes or until soft. 3. Remove from oven, split open. 4. Top with black beans and green onion. 5. Enjoy!
Spiced Pumpkin Muffins
Makes 24 muffins
Ingredients: 2 ¼ cups whole-wheat flour ½ cup + 2 Tbsp. natural cane sugar 2 tsp. baking powder 2 tsp. ground cinnamon 1 ½ tsp. freshly grated nutmeg ½ tsp. baking soda ½ tsp. fine sea salt ¼ tsp. ground cloves ¼ tsp. ground allspice ¾ cup unsweetened pumpkin puree 1 cup unsweetened almond milk ¼ cup pure maple syrup ¼ cup refined coconut oil 1 Tbsp. fresh lemon juice 2 tsp. pure vanilla extract
Top it: Wild Friends Sugar Cookie Peanut Butter Toasted pecans
Vanilla Salted Almond Butter
Ingredients: 3 cups raw almonds 1.5 tsp pure vanilla extract 1/2 tsp fine sea salt 1 Tbsp grapeseed oil
1. Place almonds in blender (Vitamix with tamper works well). 2. While blending, gradually add vanilla and salt. Continue blending. 3. Once mixture appears to becoming more smooth, gradually add oil. If mixture appears to be dry, add more oil as needed. 4. Blend on high speed until smooth.
*Store in air-tight, glass container.
Ingredients: 8-10 Haas avocados (skin removed, sliced and diced) 1-2 roma tomatoes (diced) 1/2 white onion (chopped) 1 large garlic clove (minced) seasoning salt (to taste) 1/2 fresh lime fresh cracked black pepper (to taste)
1. Placed diced avocados in large mixing bowl. Smash with fork until a general smooth consistency is reached. 2. Add tomatoes, onion, garlic, and seasoning salt (to taste). Squeeze juice from 1/2 lime to mixture. 3. Mix all ingredients until well incorporated. Top with fresh cracked pepper.
*Store in refrigerator with clear plastic wrap directly on top of guacamole.
Pumpkin Spiced Muffins
Ingredients: 1 cup organic pumpkin puree 2 eggs 1/3 cup unsweetened vanilla almond milk 2 cups GF rolled oats 3 Tbsp virgin coconut oil (melted) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1 tsp cinnamon 1/2 tsp pumpkin pie spice 1 Tbsp vanilla extract 4-6 squares organic dark chocolate (chopped) unsweetened shaved coconut (for top)
1. Pre-heat oven to 350° F. 2. Line muffin tin with liners or grease. 3. Place all ingredients (starting with wet ingredients) in blender or food processor. Blend until well combined and batter is smooth. 4. Fill muffin liners 3/4 full with batter, top with shaved coconut. 5. Bake in oven for 20-25 minutes; remove once muffins have risen. Let cool and enjoy!
*Store muffins in refrigerator.
Toasted Coconut Granola
Ingredients: 2.5 cups unsweetened shaved coconut 2 cups GF rolled oats 3/4 cup raw pepitas 1/3 cup chia seeds 1/3 cup chopped walnuts or almonds 1/4 cup raw sunflower seeds 2 Tbsp coconut sugar 1.5 tsp cinnamon 1/2 tsp sea salt 1/3 cup virgin coconut oil (melted) 1/4 cup pure maple syrup 2 Tbsp natural peanut (or other nut) butter 1 tsp pure vanilla extract
1. Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper. 2. In a large bowl, combine shaved coconut, oats, pepitas, chia seeds, nuts, sunflower seeds, sugar, cinnamon, and salt. 3. In a sauce pan, melt the coconut oil. Once the oil is melted, add-in the maple syrup, nut butter, and vanilla. Whisk until combined. 4. Pour the wet mixture on top of the dry; stir until well distributed. 5. Transfer granola mixture onto parchment-lined baking sheet and spread evenly. 6. Bake for 15 minutes. Remove from oven, stir and spread evenly once more. Place baking sheet back in oven for approximately 10 more minutes, just until oats appear golden brown. 7. Remove from oven and let cool. Enjoy!
*Store granola in air-tight container.
All recipes, head notes, photos, and blog posts on this site are original and property of samantha schleiger ms, rdn, cd, CLT and simply nourished (unless otherwise noted). You are welcome to share a photo, recipe or blog post from this site. however, please be respectful and provide a link back to it's source and provide credit to it's owner. thank you FOR YOUR SUPPORT!