Butternut Squash Chili


This is one of my favorite cold weather meals! This delicious butternut squash chili can easily be made vegan or vegetarian (by leaving out meat and swapping bone broth for veggie broth). Enjoy!


  • 3 tsp olive oil

  • 1 pound ground turkey (or can leave out to make vegetarian or vegan)

  • 1 medium onion, diced

  • ¼ cup chili powder

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 6 oz can of tomato paste

  • 1 small butternut squash, peeled, seeded & cut into ½ inch cubes (about 4 cups) OR if you’d like an “easy button” Trader Joe’s and Costco have organic pre-peeled and cubed butternut squash ready to go!

  • Fire roasted tomatoes (14.5 oz can)

  • Great Northern beans (14 oz can), drained & rinsed

  • Black beans (14 oz can), drained & rinsed

  • ¼ cup chia seeds

  • 1 tablespoon apple cider vinegar

  • ¼ cup fresh cilantro leaves

  • 1 teaspoon  sea salt

  • 4 cups bone broth (or veggie broth)


1. Heat 1.5 teaspoons of olive oil over medium high heat. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.

2. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1.5 tsp of olive oil and add the onion to cook until it softens, about 3 min.

3. Add the chili powder, cumin, and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups bone broth (or chicken broth), scraping the bottom of the pan to release anything stuck.

4. Bring to a simmer, adjust the heat if needed, and cook until the chili has thickened and the squash is tender, about 35-40 minutes.

5. Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional ½ teaspoon salt and a few grinds of pepper. Then taste the chili and stir in tablespoon of apple cider vinegar. Spoon the chili into bowls and top each with cilantro.

*My go-to add-in’s include: avocado pieces, dairy free cheese (Daiya is my fave!) and topping or scooping out with organic corn chips!

Berry Buckwheat Porridge

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Buckwheat! Who even knew that buckwheat was a delicious food we could eat… and despite the word “wheat” in its name, is actually gluten free?! These beautiful little diamond shaped grains are nutrition superstars. They contain plentiful amounts of vitamins and minerals and nutrients like fiber, protein, iron, niacin, manganese, phosphorus, potassium, zinc, copper and magnesium.

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The mornings are getting cooler and I’m finding myself craving warmer foods for breakfast. Oatmeal and chia seed pudding have become boring…. it was time to venture into some new gluten free breakfast territory. With a little online sleuthing, I found some buckwheat inspiration! My favorite kind of cooking is when I can have leftovers for days, and this was a major score that one cup of (raw, uncooked) buckwheat lasts for four breakfasts! SCORE!

Here’s the simple recipe - enjoy!


  • 1 cup buckwheat groats*

  • 2 cups water

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 cup frozen blueberries

    *Here in Sacramento, I found the buckwheat groats in the bulk section of the Sacramento Natural Foods Coop. I also hear they’re available at Whole Foods.

Add In’s/Toppings:

  • 1/4 cup vanilla unsweetened hemp milk

  • 1-2 teaspoons maple syrup

  • 1/2 cup fresh strawberries

  • 1/4 cup pecans

  • Pumpkin Spice (from Trader Joe’s) or just plain ole’ cinnamon


  1. Add the water and buckwheat groats to a pot.

  2. Add in salt, vanilla and frozen blueberries and bring to a boil.

  3. Allow groats to simmer for at least ten minutes - and check the texture of the groats. They should be squishy, but not mushy or too watery.

  4. Once the groats have cooked to a tender state with all the water absorbed, scoop out one serving and add desired toppings.

*Recipe adapted from: Simple Buckwheat Groats for Breakfast.

Delicious Creamy Raw Carrot Cake (Gluten & Dairy Free, Vegan)


This delicious cake was inspired by a friend's birthday that happens to fall during our annual cleanse each summer. But tastes SO much better than #cleanseworthy! No refined sugars, gluten, dairy or eggs! And an extra bonus, during these hot summer months, no oven needed :) 


 2 cups cashews, soaked overnight
½ cup fresh lemon juice
1/4 cup pure maple syrup
1 tbsp vanilla
½ cup - 1 cup coconut oil


  1. Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth. 
  2. With blender running, slowing pour in coconut oil. 
  3. Let set in fridge for 30 mins for easy spreading while you make the carrot cake layer. 


  • 1 cup almonds 
  • 1 cup cashews 
  • 2 cups shredded coconut 
  • 1 cup almond meal 
  • 2 large carrots, peeled & grated 
  • 1 cup currants 
  • 2 tsp cinnamon 
  • 2 tsp nutmeg 
  • 1 tsp vanilla 
  • 1 tbsp lemon zest 
  • ½ cup Medjool dates 
  • ¼ cup maple syrup 
  • ¼ cup coconut oil 


  1. In the food processor, pulse the almonds, cashews, and half the coconut to a crumble.  Transfer to a large mixing bowl. 
  2. In the large bowl, add almond meal, remaining coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, and lemon zest to the nut crumble. 
  3. In the food processor, pulse dates, sweetener and coconut oil. 
  4. Add wet mixture to the dry mixture in the large bowl and mix together. 
  5. Line a 20cm springform cake tin with parchment paper.  
  6. Remove the cashew cream from the fridge and begin to layer your cake, starting with the carrot cake mix. Smooth with the back of a spoon and add a layer of cashew cream. Smooth and place back in the freezer for 15 minutes. 
  7. Remove from freezer and add another layer. Continue until you have used all of the carrot cake and cashew cream. 
  8. Replace in the freezer to set. 

Recipe from: Food Matters.

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Spring Strawberry Smoothie

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This tasty smoothie is a perfect meal replacement with 12 grams of protein. Just a few simple ingredients that makes for a quick and easy (and delicious) smoothie!


  • 1.5 cup strawberries (frozen is great)
  • 1 banana
  • 4 dates (take pit out)
  • 1/2 cup spinach
  • 2 tbsp peanut butter
  • 1/2 cup unsweetened hemp milk
  • 1 tbsp hemp seeds (to add on top)

Use high speed blender to blend all ingredients together (besides hemp seeds) until a smooth texture emerges. Can add more/less hemp milk, depending on your desired thickness.  Top with hemp seeds for a nice little crunch and added protein! Enjoy!

Grain-free Chocolate Chip Blondies....(with Chickpeas)

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Most people would never guess that these delicious gluten & dairy free (also vegan) blondies are made with chickpeas! No one would ever notice the extra fiber with this nice thick & chewy density. If you're a fan of a more of a cakey-consistency, add an egg!


  • Cooking Spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter or peanut butter
  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
  • sea salt, for sprinkling


  1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.
  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!
  3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
  4. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.

Enjoy! Your biggest challenge will be to share these delicious treats :) 

Brilliant recipe from:  Ambitious Kitchen .

Brilliant recipe from: Ambitious Kitchen.

Beyond New Year’s Resolutions- How Can We Create Sustainable Healthy Habits from a Place of Self Love?

Joyful Zion

I’ve always felt an inner conflict in making “new years resolutions.” There’s a part of me that wants real change – excited for possibilities and ready to embark on a new journey! And a piece of me that’s resistant to setting myself up for the inner critic to come online and judge ever-so-harshly how I’m failing at actualizing what I really want. But this year, after several conversations around the topic of creating New Year’s resolutions (or intentions), I’ve come to a new understanding.

Here are my tips to create a new relationship with resolutions - or any attempt to make a change: 

1.       Start with acceptance.

So often I want to make a change from a place of hating what is. That might look like my habit of procrastination, carrying extra weight than I’d like or not exercising as often as feels good. If I’m in a space a HATING what’s happening, I’m resisting the reality of what actually IS. Ever hear the saying “what you resist persists”? I find this to be true, especially in the realm of health. When we are able to make a change from a space of love for ourselves, (aka it’s okay that I have this extra ten pounds, I have been focusing on other things in life), instead of hating that we look a certain way, change is much more likely to stick. We don’t need to start with the assumption that we’re a bad person or failure for being in the place that we’re starting.

2.       Allow honest self-assessment.

There are so many ripe opportunities to get to know ourselves more deeply when setting the intention to make a change. Many ways that we might surprise ourselves with  With any habit change, we are going to need to let go of the previous habit. If we want to exercise more, perhaps we will be exchanging that time for the habit of watching TV in the evening or extra sleep in the morning. Sometimes we are ready to let go of the old habit, and sometimes we really are not. And there’s no judgment in the readiness, but an honest answer to the question of “am I ready to let go?” puts us in a space ready for changes.

3.       Ask yourself “What makes me come alive?”

When setting ourselves up for a life of healthy habits, one of the most important questions we can continually ask is “what makes me come alive?” What/where/when do I feel excited for life? What brings me a sense of joy, fulfillment and purpose? Exercise is a great place to look at this question. If we tell ourselves that we must run an hour each day, but we hate running, we are setting ourselves up for a constant inner battle. Why not look at what type of exercise feels good? Maybe dancing (or Zumba) lights up our hearts as well as gives a great workout! Maybe climbing or biking or hiking energizes us on a deep level beyond the physical. Perhaps you’re an individual that thrives in social settings and loves group sports. Maybe there is a group or buddy that can share your passion! Find what feels good to you.

4.       Create support and accountability.

Even when we are engaging in habits that help us to feel good, it can be extremely helpful to create a system of accountability. Whether that looks like finding a buddy, an online group, an in-person support group, or hiring a professional for support; create some regular check-in’s to hold yourself accountable to your intention. We all have our own inner saboteur, and it can be extremely powerful to acknowledge this piece of ourselves and strive to move beyond.  And when we witness our inner saboteur come online, we can even speak to this and recognize it for what it is. Not that it’s a bad or wrong piece, but that it exists and we don’t have to believe the lies that it feeds us. We are deserving of the life we desire to create, no matter what this saboteur voice tells us. And a group, buddy or professional can be a wonderful way to remind ourselves that we are more powerful than our saboteur. If you'd like to learn more about what I can offer in working together, please feel free to email Meghan@TrueNourishment.org.

Pumpkin Pie Smoothie

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Happy Halloween, my friends! Here is a delicious and festive Halloween treat for you to enjoy :) 



  • 1 ripe banana
  • 2/3 cup pumpkin puree (organic, from a can)
  • 1 cup unsweetened non-dairy milk (my favorite is unsweetened vanilla hemp milk)
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (from Trader Joe's)
  • ½ teaspoon cinnamon
  • 1 scoop vanilla Vega protein powder


Blend all ingredients in high-speed blender. Adjust thickness to liking – with more/less non-dairy milk.  ENJOY!


Recipe created by: Meghan O’Hara, RD, Health Coach

Festive Mint Green Smoothie

Mint Green Smoothie

Who doesn't love a good festive celebration? And how about a celebration that actually helps you feel healthier and not hungover the day after? With just these few ingredients, you're sure to love this mint green smoothie!



  • 1 banana
  • 4 dates (take the pit out)
  • 1/2 cup mint
  • 1 & 1/2 cup spinach
  • 2 cups vanilla (unsweetened) hemp milk
  • 2 tablespoons hemp seeds (or other favorite nut/seed or pro powder)


  1. Dump all ingredients into high-speed blender and blend together!
  2. Enjoy! 

Strategies for Dealing with Sugar Cravings

One of the most important things to remember is that when our bodies are having cravings, there is always a wise message in that craving (and no, it doesn’t necessarily mean to eat that chocolate!). Read below for some clues to what your body might be saying to you through these cravings.

1. Problem: Irregular or missed meals or under-eating.

Skipping meals or eating on an unpredictable schedule catapults your body into a state of starvation, depriving your brain and body of fuel. This sets you up to crave starchy or sugary foods for energy.

Solution: eat at regular intervals throughout the day.

Plan to eat a nourishing meal or mini-meal every 4 to 5 hours until 7 or 8 pm. Most people find this stabilizes their energy and prevents impulse and binge-eating. Eating before you run out of energy can prevent sugar cravings.

2.  Problem: Lack of sufficient protein and fat. 

If your diet is carbohydrate heavy, particularly if you rely on refined carbohydrates, you may experience cravings for sweet foods. Your body requires a balance of nutrients. Protein and fat slow the release of carbohydrates into your blood stream, stabilizing your energy. Protein-rich foods also pack important nutrients and healthy fats and oils improve nutrient absorption, boost immunity, and increase satiety at meals. 

Solution: Eat mixed meals.

Meals containing a mix of complex carbohydrates, protein, and fat work best to stabilize energy and avert sugar cravings. Here’s why: Carbohydrates digest quickly, providing fuel immediately after the meal. As the supply of carbohydrate drops off, protein becomes available. When that drops off, fat provides the long term energy. Including a small portion of lean protein, such as fish, skinless poultry, lean, wild or grass-fed meat, or one or two eggs, and some friendly fat (nuts, seeds, olive, coconut or flax oil, butter, or avocado) at each meal (or at least twice a day) will retard the return of hunger and can help stave off sweets cravings.

3. Problem: Excessive salt intake. 

Restaurants, bars, fast food eateries, and processed food companies liberally season with salt to stimulate your palate, pique your interest in processed foods, and motivate you to eat more. Chips, crackers, cheese, cured meats, commercial dips, condiments, and canned soups can make your salt intake and desire for sweets soar. Surprisingly many commercial cookies, cakes, pies, pastries, frozen desserts, and candies also host a hefty dose of salt.

Solution: Slash your salt intake in half.

Halving your salt intake may help normalize your appetite, making it easier to tell when you’re hungry and when you’ve had enough of any particular food. Read labels, even in natural food stores and make lower-sodium selections. Add half as much salt to recipes. Replace high-sodium supermarket broth with lower sodium broth from a natural food store; better yet, make salt-free chicken and vegetables stocks and broths at home.  At the table, replace the salt shaker with lemon-pepper, or sea vegetable sprinkles. Try dulse, nori. Keep sprinkles, sold with and without spices in shaker bottles. Also try gomashio (sesame-salt), an Asian condiment made from toasted sesame seeds ground with unrefined sea salt in a 16:1 or 24:1 ratio. Look for these in natural food stores or consult a macrobiotic cookbook for recipes.

4. Problem: Consumption of refined carbohydrates or habitual use of sugar.

Refined foods don’t satisfy your body because they lack the nutrients and filling fiber found in whole foods. It’s easy to over consume cookies and confections, but who binges on bananas, baked sweet potatoes, or roasted onions? 

Solution: Replace highly refined foods with nourishing & sweet whole foods

Incorporate at least one sweet vegetable––long-cooked, caramelized onions, carrots, parsnips, beets, long cooked sweet potatoes, winter squashes––or cooked, or dried fruit into each meal and snack. Satisfy your sweet-tooth at meal-time and you won’t have to hunt for dessert after or between meals.

5. Problem: Trying to soothe emotional pains with sweets. 

No amount of dessert will satisfy your emotional needs or take away your troubles. Reaching for cookies, cakes, pies, pastries, ice cream, candies and other high-sugar foods when you feel fearful, angry, lonely, bored, depressed or stressed will usually give you more grief: bodily aches, pains, indigestion, excess body fat, and health problems that can make you feel even worse..

SolutionFind healthy ways to satisfy your needs.

Explore non-food ways to release pent up energy and create balance in your life. Unwind with a yoga audio or video, a walk, a nap, a sauna, a swim, or a relaxation tape. Treat yourself to an herbal bath, therapeutic massage, or weekly session with a life coach. Oust anger by running, riding your bicycle, taking a martial arts or other vigorous exercise class. Dance the blues away. Take up thai chi, chi gong, collage making, painting, journaling, drawing, or meditating.

6.  Problem: Physical depletion. 

Adrenal exhaustion can contribute to cravings for stimulants, such as salt, sugar, alcohol, coffee, or drugs. Does the food or drink your crave contain caffeine? Does it drug you, numb you, take you away from the truth, or keep you going when you’d otherwise collapse from exhaustion?

SolutionDiscover what your body really needs.

Sometimes you need physical movement! Daily aerobic exercise will increase circulation and strengthen will power. Try to get 20-30 minutes of pleasurable exercise at least 5x/week.  Do you need more relaxation or rest? You may benefit from extra sleep, a day or weekend off, gentle exercise, meditation, relaxation tapes, massage, psychotherapy, or acupuncture and herbs. Search for the root cause then commit to your own healing.

 7. Problem: Ritual triggers

There are certain times, places and celebrations that we’re used to celebrating with cake, ice cream or cookies. Birthdays, holidays and treats at work can act as powerful “triggers” for us to start craving sweets because we know they will be served there.

Solution: Prepare ahead of time

Bring some sweet food with you and enlist your friends/family members for support! You can even offer to bring your own food to share with others. Start a new tradition of nourishing yourself and your loved ones with healthy foods.



Spaghetti Squash "Pasta"

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Spaghetti squash is an often overlooked alternative to pasta! Great for diabetics who are looking to decrease their carbohydrates and for anyone looking to eat gluten free. This tasty dish is also high in fiber and low in calories (just 40 calories for a CUP of spaghetti squash).

Here's how to make you spaghetti squash a delicious pasta!

Step 1: Preheat oven to 300 degrees F. And for the most difficult step - to cut the squash open length-wise, you've got to use some muscles!  After breaking open, clean out the seeds and guts (you can also set aside seeds for baking later).

Step 2. Flip squash (cut side down) in about 1/2 inch of water in a baking pan.  Put in oven to bake for about 45 minutes.

Step 3. Take out of oven and pull apart with fork to check if finished cooking.  When finished, the "spaghetti" strands will pull apart easily when fork combs through. 

Step 4. When finished cooking, top with your favorite spaghetti toppings - tomato sauce, meat sauce, sauteed veggies, salt, pepper, etc - and ENJOY! 

Cauliflower "Pizza" Crust

Not only is this crust gluten free, but also grain and yeast free and delicious!! Super easy to make, and low in carbohydrates. 


·         2.5 cups ground cauliflower florets (about 1 small head)

·         1 cup almond flour

·         3 eggs

·         4 cloves garlic, minced

·         2 teaspoons onion powder

·         2 teaspoons dried oregano

·         Toppings: may include: Daiya (vegan cheese), sausage (or chicken sausage), sauteed spinach/onions, tomato sauce or any of your favorite pizza toppings!)



1.       Preheat oven to 450 degrees F. 

2.       Chop cauliflower and throw in food processor until consistency is not pureed, but still chopped. Put chopped cauliflower in cheesecloth (or you can use paper towels) to drain water from cauliflower. 

3.       Whisk 3 eggs together and mix the rest of the crust ingredients together and form into a ball.  It shouldn't be too wet at this point but If it’s too sticky to handle add more almond flour. Gently knead it a few times, adding some almond flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s okay).

4.       Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than 1/4 inch thick.

5.       Crust needs to be baked for 25-30 minutes total, and then top with your favorite toppings and sauces! If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (oven times may vary depending on your oven or consistency of your “dough”). ENJOY!


Bone Broth

Did you know...? Bone broth is one of the most mineral rich source of nourishment for humankind throughout the ages! It is a traditional remedy across cultures for the sick and weak. A classic folk treatment for colds and flu, it has also been used historically for ailments that affect connective tissues such as the GI tract, joints, skin, lungs, muscle, bones and blood. Bone broth is a valuable food and valuable medicine!

It contains nutrients from both the bone and cartilage of the animal, including:

·         Protein

·         Minerals: magnesium, sodium, calcium, sulfur, potassium, phosphorus

·         Amino acids: proline, lysine, glycine

·         And several other nutrients great for joints and connective tissue (including intestines): keratin sulfate, hyaluronic acid, hydroxyproline, hydroxylysine and chondroitin sulfate


Bones - from poultry, fish, beef or lamb (can be cooked bones, raw bones, a whole carcass, or just parts)
Water - cold water, enough to just cover the bones OR 2 cups water per 1 lb bones
Vinegar (apple cider, red or white wine, rice or balsamic vinegar) - a splash, or 2 tbsp per quart water



Combine bones, water and vinegar in a pot or crockpot. Bring to a simmer, remove any scum that has risen to the top, reduce heat and simmer (anywhere from 6-48 hours for chicken, 12-72 hours for beef).

If using a crockpot, you can put it on a "low" setting and just walk away for 12-24 hours.

Strain broth through a colander or sieve, lined with cheesecloth for a clearer broth. Discard the bones.

If you wish to remove the fat for use in gravy, use a gravy separator while broth is warm, or skim the fat off the top once refrigerated. Broth may be frozen for months or kept in the refrigerator for about 5 days.

Bone broth can also be used for: the base of soups, cooking liquid (instead of water, add to rice, beans or other grains), gravy, or tea.

Reference for bone broth: Soaring Crane Natural Health.

Chia Seed Pudding


Chia seeds are a wonderfully nutrient dense food - with 0 net carbohydrates (1 tbsp provides 6 grams of fiber, however!), omega 3 fatty acids, and a complete protein! 

They also contain an abundance of minerals to keep your bones strong. 6 times more calcium than milk, 64% more potassium than a banana, 32% of your daily magnesium (more than broccoli), 6 times more iron than spinach, and more niacin than corn, rice & soy!

And just for an added benefit, chia seeds have powerful antioxidants. Antioxidants are incredibly important in cancer prevent! Chia seeds have double the amount antioxidants found in blueberries.

While there are an infinite amount of possibilities of ways to enjoy chia seeds, this is one of my favorite!


·         4 TBSP chia seeds

·         3/4 cup coconut milk

·         1 tsp vanilla extract

·         1/2 banana, chopped

·         1/4 cup cocao nibs

·         1 tsp cinnamon


Soak coconut seeds in coconut milk for 15-30 minutes - making sure to stir a few times. The chia seeds will begin to form a sort of "gel" that makes a perfect pudding!

Add vanilla extract and banana and top with cocao nibs and cinnamon. 

Enjoy for breakfast, lunch a great snack any time of the day!

Other variations: Include apples, berries, dried fruits, almonds, walnuts, nutmeg, etc.

Coconut Almond Bread

This amazing bread is perfect for anyone looking to reduce their amount of grains and carbs. I have been working with many people who are looking to balance their gut microflora and avoiding grains is an extremely important part of this process. This bread is also great for diabetics, with less than 1 net gram of carbohydrates (4 g carb, 3.8 of which are fiber). Each slice has 5.5 grams protein and 12 grams fat (from coconut and almond, so healthy fat)! So here is the final product, after many attempts in the kitchen!

In the picture, it is topped with Earth Balance soy-free "butter" (vegan and gluten free).


Dry ingredients:

·         1 cup coconut flour

·         1 cup almond flour

·         2 tbsp chia seeds

·         1 packet stevia (1 tsp)

·         2 tsp baking powder

·         dash of salt

Wet ingredients:

·         3/4 cup coconut milk (make sure it's unsweetened and from the box, not can)

·         5 tbsp coconut oil (in liquid form, so melt if not already liquid)

·         5 eggs



Thoroughly mix dry ingredients together with a fork.  Add wet ingredients and mix until dough forms.

Transfer into loaf pan (either 8" or 9") and bake at 350 F for about 50 minutes, or until toothpick comes out clean. 

Allow to cool for about 20 minutes before cutting (it will crumble if still warm).

Top with almond butter or dairy free "butter" for a dairy free treat!