Sesame Lime Crusted Chicken
- 2 to 4 organic chicken breasts
- 1 cup sesame seeds
- 1 can coconut milk
- 1 lime, juiced
- Sea salt and pepper
Step 1 – Pre-heat oven to 350∘F.
Step 2 – Wash chicken and pat dry.
Step 3 – Mix coconut milk, lime, salt and pepper in a bowl. Add more lime if needed.
Step 4 – Soak chicken in milk mixture.
Step 5 – Dip soaked chicken into sesame seeds to cover chicken completely.
Step 6 – Place chicken on a baking tray and cook until done.
Step 7 – This chicken goes well with my roasted cauliflower and pesto potatoes.
Vegan Basil Pesto
- 2 cups fresh basil
- 1 cup olive oil
- 3-4 cloves garlic
- 2 tbsp nutritional yeast
Step 1 – Chop basil with a sharp knife
Step 2 – Chop garlic to make fine chunks of garlic
Step 3 – In a bowl mix garlic, chopped basil, olive oil, and nutritional yeast together
Step 4 – Store in a glass jar, it can be stored on your counter in a cupboard for up to 2 weeks.
Step 5 – This pesto is amazing on my Pesto Potatoes.
These potatoes can be enjoyed warm or cold.
Step 1 – Boil potatoes until soft but still a little firm, if the skin comes off easily they are too soft. They taste better when cold when they are firmer.
Step 2 – Once cooked, coat potatoes in pesto.
Step 3 – Enjoy!
Superfood Fruit Salad
- Peaches, chopped
- Plums, chopped
- 1 tsp bee pollen
- 1 tbsp hemp seeds
- Lemon juice
- fresh mint, chopped
- Cashew coconut cream (optional)
Step 1 – In a bowl mix all ingredients, add more lemon juice if needed
Step 2 – Enjoy with cashew coconut cream if desired.
Leek and Mushroom Fried Rice
- 2 cups cooked jasmine rice
- 3-5 baby leeks, thinly sliced diagonally
- 3-5 large crimini mushrooms
- 1 egg
- coconut oil
- Herbamare (sea salt infused with herbs and vegetables)
Step 1 – In a pan or wok over medium heat melt 2 tbsp of coconut oil and add 1 tsp of Herbamare and mix.
Step 2 – Add leeks and mushrooms, coat well in oil and Herbamare mixture.
Step 3 – Once leeks and mushrooms are soft, add egg and mix well (scrambled).
Step 4 – Add cooked jasmine rice and mix all ingredients together. Add more Herbamare if needed.
Step 5 – Serve with Chicken Mango Kebabs and enjoy!
BBQ Baked Potatoes
- 1 large white potato
- 1 large sweet potato
- 2 sprigs fresh rosemary
- 2-3 tbsp grass-fed organic butter
- sea salt and black pepper
Step 1 – Pre-heat BBQ. Wash potatoes and slice with skins on.
Step 2 – Wash potatoes and slice with skins on.
Step 3 – Tear a large sheet of aluminum foil and layer potatoes.
Step 4 – Sprinkle sea salt and pepper, place springs of rosemary on top with butter.
Step 5 – Fold up the foil so that potatoes are completed wrapped in foil.
Step 6 – Place directly on BBQ and cook until potatoes are soft.
Step 7 – Serve as a side dish to your main meal and enjoy!
- 1 cup buckwheat flour
- 1 tsp baking soda
- 1/2 cup plain organic greek yogurt
- 1 egg
- 1 cup sliced strawberries
- 1 tbsp apple cider vinegar
- 1/2 cup almond milk
- 1/2 cup cashew coconut cream
Step 1 – Mix yogurt, egg, milk, and vinegar in a small bowl.
Step 2 – In a separate bowl mix together flour and baking soda
Step 3 – Combine dry ingredients with wet and mix well
Step 4 – Heat a pan with a little coconut oil or grass-fed butter
Step 5 – Pour batter into a pan or skillet, place sliced strawberries into the batter and cook both sides.
Step 6 – Once all pancakes are cooked, plate, and top with more sliced strawberries and cashew coconut cream
Energy Burst Cookies
- 2 cups ground oats
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- 1/2 cup almond milk
- 2 eggs
- 1 tbsp vanilla bean powder
- 1 tbsp ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- 1/2 cup dark chocolate chunks
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1 tsp sea salt
Step 1 – Place wet ingredients, milk, eggs, apple cider vinegar in a bowl and mix well
Step 2 – In another bowl mix oats, baking soda, vanilla bean, cinnamon, chia seeds, hemp seeds and salt together.
Step 3 – Add wet ingredients into the oat mixture and blend well, then add cranberries, blueberries, and chocolate.
Step 4 – Let mixture sit for 15 minutes.
Step 5 – Turn on oven at 350˚F.
Step 6 – With a spoon, place spoonfuls of mixture onto a parchment paper lined cookie sheet and press down into cookie shapes.
Step 7 – Place cookies in the oven and cook for 20 to 25 minutes.
Step 8 – Once cooked, let cool and enjoy!
Chocolate Crispy Clusters
- 200g melted dark chocolate
- 1/2 cup dried cherries
- 1/2 unsalted raw cashews
- 1/2 cup hemp seeds
- 2 cups brown puffed rice crisps
- sea salt
Step 1 – Place all ingredients except for salt into the bowl of melted chocolate and mix well.
Step 2 – Scoop with a spoon and place on a baking tray lined with parchment paper. Sprinkle sea salt on top.
Step 3 – Place in fridge until hardened
Step 4 – Enjoy!
Coconut Lime Chocolate Cups
Gluten free, Vegan
- 1 bar 80% dark chocolate
- 1 tbsp maple syrup, honey or coconut syrup (optional)
- 3 tbsp melted coconut butter
- 1 tbsp unsweetened shredded coconut and a little extra to sprinkle on top
- 3 drops of lime essential oil (I personally use Young Living, it’s safe to ingest. DO NOT use perfume grade)
- 1 tsp freshly squeezed lime (if you don’t have lime essential oil)
- 1 mini muffin tray (makes 12 chocolates)
Step 1 – In a pot, boil water, once water is boiled, place a bowl on top of the pot. You are creating a double boiler.
Step 2 – Place dark chocolate in the bowl and allow it to melt on medium heat. Once melted add the sweetener of your choice if you wish.
Step 3 – Take half of the melted chocolate and pour a little in each mold in the muffin tin. Place in freezer for 10 minutes.
Step 4 – If the coconut butter is hard, first melt it. Place your jar of coconut butter in the pot of boiling water. Add a litttle coconut oil to the coconut butter if needed. This will allow it to melt and mix more evenly.
Step 5 – Once coconut butter is melted, take 3 tbsp and place it in a small bowl, add shredded coconut and lime. Mix well.
Step 6 – Take muffin tin out of the freezer and place a little coconut mix on top of frozen chocolate. Put back into the freezer for 10 minutes.
Step 7 – Place the bowl of melted chocolate back on the boiling pot of water if you need to melt it again.
Step 8 – Take muffin tin out of the freezer, pour the rest of the chocolate on top and freeze for an additional 10 to 15 minutes.
Step 9 – Sprinkle shredded coconut on top and enjoy!
Store in a container in your fridge.