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Flourless Dark Chocolate Chip Cookies

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Tis the season for allllll the baked goods and I am SO excited about it!

That might sound counter-intuitive to you — a Nutritionist who’s excited about baked goods? Isn’t that the antithesis of a nutritionist?

Nope.

Not this one, anyway!

I LOVE to bake! And I REALLY love to bake when it’s cold outside. I’m sure I’m not alone in that!

And honestly – what I’ve found about myself is I get really excited about baking “all the things” but rarely do I eat much of any of it. Funny, right? You’d think I’d be big as a house after all the baking I do during the fall and winter/holidays! But, no. It’s like I get it out of my system in the process of baking. And, truth be told, because I might eat some of the batter in the process! You gotta taste it, right? I’d hate to poison anyone!! 😉

The other thing I love about baking is trying to get a recipe just right with as little sugar as possible and experimenting with grain-free flours. We just feel SO much better when we’re not eating much sugar! We really try to keep our intake at less than 20g per day (Mo, probably closer to 30-40g depending upon his training intensity that day)! We can really feel the difference when we get above that!

And you know what I’ve learned? It is absolutely not worth the way I feel when I eat things made with refined/processed sugar and vegetable oils. I’m fine with All Purpose Flour on occasion and having some maple syrup or honey or coconut sugar… But when I go to holiday parties and see all of the baked goods, etc.  – honestly, and I’m TRULY not bragging here – it’s rarely a temptation, simply because I KNOW how crappy I will feel after.

And THAT is what I wish for my nutrition clients – to get to that place that it’s not about not eating something out of restriction but rather out of self-care!

So ALL of that being said – let’s talk about these cookies! They are ABSOLUTELY delicious and only use 1/3 cup of coconut sugar in the WHOLE batch! AND majority of the ingredients is almond butter, which I love because it’s a healthy fat that is going to help keep blood sugar level when you eat these!

I love making these to have around the house during the holidays for a cleaner substitute to all the baked goods that seem to be more prevalent this time of year. I also like to make these to take to holiday parties or to have around for my Thanksgiving or Christmas with our family, so that I know there is something there that I can feel really good about having!

Hope you love these as much as we do!

Flourless Dark Chocolate Chip Cookies

Makes 32 cookies…

Ingredients:

  • 2/3 cup rolled oats (gluten-free – optional)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground cinnamon
  • 1 cup almond butter (preferably fresh ground)
  • 1/3 cup coconut sugar
  • 2 large cage free eggs
  • 1 ½ tsp vanilla extract
  • ½ cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees F (see 4th step first…)
  • In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  • In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  • Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  • For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  • Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  • Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  • Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Instructions
  1. Preheat oven to 350 degrees F (see 4th step first…)
  2. In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  3. In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  4. Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  5. For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  6. Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  7. Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  8. Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Easy Grain Free Waffles

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Mo and I LOVE brunch and eating big breakfasts!! But, who has time for that during the week?

We enjoy going our for breakfast on the weekends – we always get scrambled eggs with bacon and avocado or a veggie omelet and then we love splitting something like pancakes or a waffle, etc.! But, truth be told, I ALWAYS feel better when we eat at home. Is that always possible? No! Definitely not and I get that it’s not always possible for my nutrition clients either! But when it is, I like to take advantage of that time and indulge clean eating style 😎

These waffles are grain free, gluten free and sugar free but the coconut flour gives them the perfect hint of sweetness! They are fluffy inside and crisp outside and seriously so perfect! 😍

They take 15 minutes to make start to finish!
If you don’t have a waffle maker, use the batter for pancakes instead!
I like to spread some almond butter or plain Greek yogurt (sweetened with a little French vanilla stevia) on top and douse it in cinnamon and a pinch of sea salt!

Hope you enjoy these as much as we do!

Easy Paleo Waffles

Makes 3 Waffles

Ingredients:

  • 1 cup coconut milk
  • 1 tsp apple cider vinegar
  • 3 large eggs
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 2 tbsp melted butter/ghee/coconut oil (optional but recommended)*
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt

Directions:

  • In a large bowl, combine the coconut milk and apple cider vinegar. Let rest for five minutes.
  • Preheat your waffle iron.
  • Add the eggs to the coconut milk mixture and beat them for a few seconds until smooth.
  • Then add the remaining ingredients. The batter might be a little thick. If so, add 1 tbsp filtered water to thin out a bit.
  • Spray your waffle iron if necessary, to prevent sticking. Pour approx. 1/3 of the batter into the waffle maker (mine is pretty big and requires approx. 1 cup of batter per waffle or pour just to cover the bottom and then close.
  • Let cook until the light goes off and check the waffle for being done. It should be a light golden brown and somewhat crispy (approx. 4-5 minutes…)
  • Remove the waffle and repeat with the remaining batter.

 

 

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Instructions
  1. In a large bowl, combine the coconut milk and apple cider vinegar. Let rest for five minutes.
  2. Preheat your waffle iron.
  3. Add the eggs to the coconut milk mixture and beat them for a few seconds until smooth.
  4. Then add the remaining ingredients. The batter might be a little thick. If so, add 1 tbsp filtered water to thin out a bit.
  5. Spray your waffle iron if necessary, to prevent sticking. Pour approx. 1/3 of the batter into the waffle maker (mine is pretty big and requires approx. 1 cup of batter per waffle or pour just to cover the bottom and then close.
  6. Let cook until the light goes off and check the waffle for being done. It should be a light golden brown and somewhat crispy (approx. 4-5 minutes...)
  7. Remove the waffle and repeat with the remaining batter.
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Grain Free Strawberry Blondies

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Y’all!!! I think I may have officially out done myself on these. Can I say that? I feel like this is a safe space to toot my own horn! 🙂

I have been craving strawberries! It’s got to be the fact that it is summer and hotter than hades outside in Dallas! Truth be told, I don’t really like strawberries. Eeek! I know! A nutritionist that doesn’t like fruit. Yep! You found her! It’s definitely a texture thing… I LOVE the flavor of fruits! Well, except bananas! YUCK! Ok, anyway…

So I came across a recipe for Strawberry Brownies but it used a narley boxed strawberry cake mix with Red 40 food coloring and all sorts of stuff that I choose not to put in my body. So, true to form, I decided to make my own clean eating version!

Holy moly these turned out spectacular AND on the first try!

The batter will look off when you put it in the pan. You will think, NO WAY these are going to end up looking like Alix’s pictures. But hang with it. Pop them in the oven and just wait. I am so excited for you to make these! Don’t wait another second! GO! NOW!

These will be your kids new favorite and you’re new go-to summer, easy to make dessert! Promise!

I KNOW you will love these!

Grain Free Strawberry Blondies

Makes 16 blondies…

Ingredients:

  • ½ cup fresh ground almond butter
  • 1 tbsp coconut oil, melted
  • ½ cup coconut sugar
  • ¼ cup monk fruit sweetener
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 16 slices of fresh strawberries, approx. 5 strawberries

Directions:

  • Preheat oven to 350 degrees F. Line an 8×8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  • In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  • With a spatula, stir in the almond flour, baking soda, and salt.
  • Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4×4. Bake for about 20 minutes, or until lightly browned.
  • Cool completely, and then cut into 16 squares.

 

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Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8” square baking pan with parchment paper and spray with coconut oil cooking spray. Set aside.
  2. In a bowl, using a hand or stand mixer, mix together the almond butter, coconut oil, coconut sugar, monk fruit, egg, and vanilla extract until smooth and combined.
  3. With a spatula, stir in the almond flour, baking soda, and salt.
  4. Spread evenly in prepared pan and arrange sliced strawberries on top in rows of 4x4. Bake for about 20 minutes, or until lightly browned.
  5. Cool completely, and then cut into 16 squares.
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LINK Endurance Pre Workout Shake

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As Holistic Nutritionists, we are always coaching clients on how to race fast AND recover fast – but not only fast, recover WELL. Could you shove a couple of donuts down your throat with a pot of coffee before a race and probably have a pretty good race? Sure. Race in and race out, though? No. Here’s why: by practicing the thinking of “I just need food so I can burn it – it doesn’t matter what it is or the quality of it…” is completely backwards.

Many people who workout a lot (we would define “a lot” as more than 6-7 hours per week…) or who are endurance athletes, etc. make the mistake of thinking that because they workout so often, they can afford to eat whatever they want, whenever they want. Again – completely backwards.

Sorry to burst your bubble, but it is truly the opposite. Because you workout so much, the cleaner you need to eat. Now, can you afford to eat more? Yes, for sure! But WHAT you eat – particularly the quality of it, is vital! The higher quality food you put in, the faster you will race and recover. Not to mention the clearer you will be able to think while working or make decisions on the race-course.

We cannot say it enough: WHAT YOU PUT IN IS WHAT WILL COME OUT!

Hence: our favorite pre-race shake! Well, let’s be clear: Mo’s favorite. If you’ve been following us for a while, you know that Alix doesn’t go near bananas. If you don’t either, no worries – simply omit. But if you’re cool with them, leave it! It will make the shake really creamy in texture!

This shake is FULL of the nutrition you need prior to a race –

  • The tart cherry juice and banana are fast burning carbs – but not so many that you will crash. Plus, the tart cherry juice is an incredible anti-oxidant, so it will help fight off those free-radicals that get released when racing or during a hard workout!
  • The maca powder is incredible for your hormones…
  • The cacao powder is an anti-oxidant and is high in iron and magnesium…
  • The ground chia is a great source of fiber and the almond butter a clean source of fat – but neither will weigh you down, but will slow down digestion just long enough for this shake to last you until after your 45 – 60 minute workout or until your first bite of race fuel during the race…
  • The MCT or Coconut Oil are medium chain triglycerides that the body will digest as it would carbohydrates vs fat – meaning, it won’t slow anything from getting into the bloodstream!

So if you have a big workout coming up – give this a shot! It’s one of our favorites! You will feel the difference in your ability to push!

Enjoy!

LINK Endurance Pre-Workout Shake

Serves 1

Ingredients:

  • 4-6 ice cubes
  • 4oz unsweetened almond or coconut milk
  • 4oz tart cherry juice
  • ½ banana
  • 1 scoop high quality protein powder*
  • 2 tbsp cacao powder
  • 1 tsp maca powder
  • 2 tbsp ground chia seeds
  • 1 handful of spinach or baby kale
  • ½ tbsp MCT or coconut oil
  • 1 tbsp fresh ground almond butter
  • 1 tsp ground cinnamon
  • pinch of sea salt

Directions:

  • Blend all ingredients in a high-powered blender and drink up – ideally no more/less than 90 minutes to 2 hours prior to your race or workout start!

Notes:

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LINK Endurance Pre Workout Shake
Instructions
  1. Blend all ingredients in a high-powered blender and drink up – ideally no more/less than 90 minutes to 2 hours prior to your race start!
Recipe Notes

We suggest the following protein powders due to their quality of ingredients and great taste: Roo Whey Protein Ancient Nutrition Bone Broth Protein Pure Encapsulations Plant Based Protein

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Grain Free Blueberry Muffins

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Can I be honest? I stole this recipe. It’s true. I’ve been claiming it as my own for so long now. But Mo says it’s okay – I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met – he showed me this recipe and I’ve never made another blueberry muffin since nor have I tried to find other recipes, etc.

Why mess with something that is literally perfect?

This is by far the easiest baking you will ever do. And I’d be willing to bet that if you have people in your household/that you’re feeding that do not abide by “grain free” eating – they will hardly notice the lack of grain-based flour in these!

You can certainly substitute the blueberries with a different berry – blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we’re at it I’ll share my secret – the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good – pumpkin, apples, peaches, mango, chocolate chips – you name it! I will then alter the spices a bit depending on what I’m using – for example, I’ll add cinnamon and clove if I’m using pumpkin… I’ll add 1 tsp coconut extract if I’m using mango… You get the idea!

So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!

Grain Free Blueberry Muffins

Makes 10 muffins

Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw, local honey
  • ⅓ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen
  • zest and juice of ½ lemon

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  • Place batter into a paper lined 12-cup muffin pan.
  • Bake for 20-25 minutes.
  • Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

 

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Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  3. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  4. Mix dry ingredients into wet, blending with a hand mixer
  5. Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  6. Place batter into a paper lined 12 cup muffin pan.
  7. Bake for 20-25 minutes.
  8. Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
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Cleansing Hormone Balancing Breakfast Shake

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I’ve just finished up a hormone/liver detox. It lasted 7 days and I’ve gotta tell you – I feel awesome. Who wouldn’t, right? And the biggest plus? I really enjoyed all of the food the detox asked me to eat. I, of course – because I can’t help myself – add my own tweaks to the program/recipes – and they turned out absolutely delicious.

So I know what you’re thinking… How can a detox of ANY sort involve actual FOOD that involves chewing on top of which TASTES good? Well, for starters – the detox is all about getting the right nutrition in order to cleanse the body. So often we have clients come to us with trouble losing weight in spite of “juice cleansing” once a week or trying to eat very little. Listen to me: the body needs nutrition to survive and function as it should + to keep up with all of the demands we ask of it. Juicing is sugar. THERE, I said it. That is almost all it is. Is there a place for it? Sure. But that is another topic for another time.

My goal for this detox was to set a reset button of sorts. To do something a little drastic for a short period of time that would get me back on my game mentally and therefore physically. Due to my past struggle with anorexia (still comes and goes some days) I have to be very cautious that I do not over-restrict. So careful monitoring is important for me – if you fall into this category, please be aware of this for yourself.

You know what? I accomplished my goal. When a detox is done correctly, it should leave you feeling a little hungry for sure, but coming off of it should be with ease – not with a binge a bag of potato chips or cookies. It should help get blood sugar and cravings back in order and THIS is what will ultimately help reset any hormone dis-regulation and mental fog, anxiety, cravings, etc. When done correctly, it is a wonderful thing for the body every 4-6 months or so.

So, back to the recipe 🙂 – given how much I enjoyed the food, I wanted to share some of the recipes I used. This shake is the easiest thing in the world to throw together – it is creamy and thick and made me feel so good every morning – not full, not hungry, very cleansing and nourishing. It was the exact fuel I needed to get through my mornings! I will definitely continue with this as a new go-to for Breakfast and Pre or Post Workouts!

Here’s the low down and the ingredients and why each one if important:

  • The Bone Broth Protein is one of the most nutrient dense items you can take in. It is incredible for skin, hair, nails, joints, gut health – you name it!
  • The psyllium is to help cleanse, as is the flax seed – which will also offer some Omega 3 benefits!
  • The maca powder is a wonderful superfood for a hormone and energy boost!
  • The spinach is there because we could all use some more greens in our lives, additionally the greens will help with digestion and keeping the gut in a balanced/non-acidic state.
  • And the berries? Berries are the lowest in sugar among all fruits and full of free-radical fight anti-oxidants. Talk about a cleansing food, huh?

Hope you make this a part of your routine! You’ll feel all the cleaner for doing so! 🙂

Cleansing Hormone Balancing Breakfast Shake

Ingredients:

Directions:

  • Place all ingredients into blender and blend on high for 45-60 seconds.

Notes:

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Instructions
  1. Place all ingredients into blender and blend on high for 45-60 seconds.
Recipe Notes

If you prefer a plant-based protein, we suggest Pure Encapsulations Pure Lean.

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