Category Archives: Vegetarian

Apple and Kale Salad


  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.

    Cocoa Coco-Cookies and Taddy Almond Roons

    These are SO EASY, and you can make them as sweet (Or not sweet) as you want. Great for parties or holidays. The cocoa ones could use the maple syrup to counter the bitterness of the unsweetened cocoa powder, I tried them without the sweetener, and they were bitter, and less of a cookie. These take minutes to prepare. and it’s easy to make a big batch.

    1. Mix the ingredients together.
    2. Scoop with an ice cream scoop onto a foil or parchment paper lined baking sheet
    3. Bake at 375 degrees (Pre-Heated) until coconut starts to get a nice golden brown on the edges and cookies are held together and set.
    4. You can keep them round like macaroons, or flatten them more like a cookie and garnish with a nut.

    Cocoa Coco-Cookies


    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1.5 teaspoons vanilla extract
    • 1 tablespoon unsweetened cocoa powder
    • A pinch of salt
    • 1 tablespoons maple syrup
    • 1 tablespoon coconut flour


    Taddy Almond Roons

    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1/2 tablespoon almond extract
    • 1-2 tablespoons maple syrup
    • 1 tablespoon coconut flour
    • Pinch of salt






    Spicy Thai Chili Cucumber Soup



    This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

    • 6-7 whole Thai chilies – tops removed
    • 2 cucumbers, sliced thick
    • 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
    • 1/4 cup bell pepper and onion slices
    • 2 bunches or more of fresh basil
    • 2 tablespoons lemon juice
    • 1 quart full fat coconut milk
    • 1/4 cup vegetable broth
    • 1-2 tablespoons maple syrup (Optional)

    Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.

    Green Gazpacho

    I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.

    • 1 red onion – quartered
    • 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered 
    • 8 large radishes – halved
    • 2 bell peppers – seeded and quartered
    • 2 cucumbers – halved lengthwise and cut into thirds
    • 1 avocado
    • 1 bunch celery hearts
    • A generous amount of basil and mint (I used A Lot – but season to taste)
    • Some oregano, thyme, and cilantro (season to taste)
    • 1/3 cup olive oil
    • 1 tbsp lime juice
    • salt, pepper

    After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!

    Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.

    Blend until everything is liquefied and well combined. Chill and serve.

    Butternut Squash and Root Celebration



    Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.


    • 1/2 a Butternut Squash Cubed
    • 1 Sweet Potato Cubed
    • 2 Carrot
    • 1 Parsnips
    • 4 Stalks Celery
    • 1 Onion
    • 6-7 Cloves Garlic
    • 3 Tbsp Coconut Oil
    • 1/4 cup Light Coconut Milk
    • Rosemary, Thyme, Sage, Salt
    • 3 slices Applegate Turkey Bacon


    1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
    2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
    3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
    4. Cook, Stirring occasionally, until everything is cooked through and tender.

    Chocolate PowerGather Cups


    These are total awesomesauce! They are Whole
    Life Challenge approved, and unsweetened (really! I swear!), so I don’t even consider them a treat. They are chock full of satisfying fat, and just perfect for an energy boost and chocolate fix all in one. You might feel like you’re cheating, but I promise you’re not! another great thing about them…NO BAKING! You need to melt the coconut oil, but even for that, you could technically use a microwave ( blasphemy!)


    For the Chocolate:

    1 cup coconut oil
    1/4 cup coconut butter
    1/4 cup – 1/3 cup cocoa powder, probably 6-8 tablespoons, depending on how strong you want it


    1/4 cup Pumpkin seeds
    1 tablespoon Chia seeds
    1 tablespoon Flax meal
    1/4 cup Hazelnuts
    1/4 cup Macadamia nuts
    1/2 cup Almonds
    2/3 – 1 cup Almond butter
    1/2 cup Dried apples
    1/2 cup Dried currants (or raisins)
    Sea salt

    Add all the nuts to a plastic ziplock bag and use a hammer to break them up into smaller pieces.


    Then pour them, as well as any remaining dry ingredients to a bowl, and mix so they are well combined.


    add the almond butter and mix until it forms a batter and everything is well dispersed and combined.


    Take a spoon or an ice cream scoop and place a nice big dollop into paper or silicon cupcake cups.


    In a sauce pan, melt the coconut oil over low heat and grate in the coconut butter. Alternatively you can warm it so that it is soft and add it. Stir often and add the cocoa powder, stirring until combined.

    Pour into the cups, and sprinkle with sea salt to finish. Then refrigerate for at least 30 – 45 minutes until the chocolate solidifies.




    Raw Pumpkin Pie Balls


    ***** Warning: Sugar Rush Ahead …. Just not added sugar *****

    Woah, holy cow! I think I forgot what sweet tasted like. I normally don’t make treats, but I bought a big container of medjool dates at Trader Joe’s and had to use them. Besides, I wanted to play with my food processor again. These are definitely perfect if you’ve been craving pumpkin pie, or something completely decadent to satisfy a serious sweet tooth. They really taste like balls of super rich pumpkin pie. That’s awesome, but seriously, I don’t eat many treats, so I may freeze them and bring them to Thanksgiving, since my mom is having a Paleo Thanksgiving.  These are SUPER sweet, so you can dial down the number of dates to probably half to make a slightly less sweet version if you want. They’re also very heavy in sweet pumpkin pie flavor, so if you are looking for a savory bite, and not a “no doubts about it” dessert bite, I’d cut the amount of pumpkin in half, or even just make it a few tablespoons. Play with the ratio, and make it to your liking, that’s the beauty of dishes like this. I’m definitely not used to sweet things, so they caught me off guard. Next time I’m going to dial them down, but I know some people out there will totally appreciate these as is. They are easy too, no baking involved!


    •20 pitted medjool dates
    •4 heaping ice cream scoops of cashew butter
    • 2/3 – 1 cup pumpkin
    •3 handfuls flaked coconut
    •2 tablespoons almond flour
    •1 – 2 tablespoon + cinnamon
    •Dash of nutmeg, ginger, clove

    All you have to do is blend until smooth – it will be very sticky! Then Form balls, place them on a tray or in a container lined with foil or wax paper, and freeze for at least an hour, *Nom Nom Nom*

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