I've talked a lot about my obsession with avocado and my love for them is real!  They're a great source of healthy fats and potassium. And they are a fantastic way to keep your baked goods moist. I wanted to try a grain free recipe so I made these with hazelnut meal and they do not disappoint. 

Ingredients

2 cups of hazelnut meal 

1 ripe avocado 

2 ripe bananas

1/2 cup of seeds (I used sunflower, pumpkin and apricot kernels)

1/2 tsp salt 

1/2 tsp baking soda

2 tbsp of coconut oil 

a pinch of cinnamon 

1 tsp of vanilla 

1 chia egg 

I container of coconut yogurt

mix the avocado, bananas and coconut oil together until smooth. Mix all dry ingredients together and then add to the wet mixture. Mix until even and then bake at 350 for 35 minutes. Cool and then cover with coconut yogurt and top with cherries. Enjoy!

You may have noticed already, but I'm obsessed with breakfast.  Actually, I'm obsessed with fast and nutritionally superior breakfast.  I'm always looking for ways to make something that takes no time, but will fuel me through lunch.  Enter, these bad boys.  

Having a gluten, egg and oat allergy can make breakfast a challenge, so I've had to get creative.  After all, there are only so many days in a row you can eat a banana.  These bars take about 5 minutes to prepare and are so delish you'll think you're eating dessert!

Ingredients:

3/4 cup of sunflower butter 

1/3 of a cup of sunflower seeds

1/3 of a cup of pumpkin seeds

1/3 of a cup of apricot kernels

1/2 cup of coconut shreds

2 scoops of your favorite protein powder

2 tbs of coconut oil

2 tbs of agave or brown rice syrup

Set aside the coconut shreds and the agave syrup and then mix all of your other ingredients together.  I mixed everything by hand so I would have a nice crunch texture from the seeds.  Add half of the coconut and mix in.  Then form your bars into rectangles (I used a rectangular silicone mold) and place on a plate.  Cover the bars with the leftover coconut and then drizzle the syrup across until adequately covered.  Pop them in freezer for 10 minutes, and then keep them in the fridge until you're ready to eat them.  Enjoy!

Spring has sprung in nyc...well sort of!  The warmer weather means being outside more and more social gatherings, yay!  My good friend invited me to dinner last night and I needed to whip up something quick and easy, but also nutritious, since she's pregnant.

I've talked before about how great cashews are because they are nature's seratonin, so I didn't hesitate to make them the star of this dessert.  I combined them with coconut yogurt, another one of nature's miracle foods, to make the creamiest "cream cheese" filling EVER!

Can't wait for you to try and let me know what you think!

Ingredients:

Crust:

8 pitted dates

1 1/2 cups of pecans

3/4 cup of coconut flakes

A dash of salt

A tsp of vanilla

"Cream Cheese" Filling

1 1/2 cups of cashews (soaked)

1 pot of unsweetened coconut yogurt

3 pitted dates

1 tsp of vanilla

Strawberry Topping

1 1/2 cups of frozen strawberries

3/4 of frozen peaches

2 tsp of coconut sugar

Blend all ingredients for the crust and press into a dish.  Blend all the ingredients for the "cream cheese" and layer on top of the crust.  Pop the dish in the freezer until the top layer is firm.  Blend all the ingredients for the strawberry topping and then layer on top of the firmed up "cream cheese."  Pop it all back in the freezer until an hour before you want to serve it.  Cut it in to 2 in squares and top with kiwi slices for a pop of color. Then just keep it in the fridge until you're ready to wow your quests with your cooking skillz!

Cauliflowers are full of B vitamins, omega 3 fatty acids and vitamin k.  If you're looking for a rice substitute that is packed full of nutrition, cauliflower should be your go-to.  This fried rice was super healthy and easy to make and tasted delicious as well!

Ingredients:

1 whole cauliflower, grated

1/3 head of broccoli 

2 cups of peas

1 yellow pepper

2 tablespoons of sesame oil

1 onion

1 clove of garlic

2 tablespoons of coconut amino (or soy sauce / tamari)

1 teaspoon of sriracha sauce

Salt and pepper to taste

Grate your cauliflower and set aside.  Chop your onion and garlic.  Add your sesame oil to a pan or wok and sauté the onions and garlic until tender. Add the broccoli, yellow peppers and coconut aminos.  Add the cauliflower and cook for 5 minutes until it's tender but not mushy.  Then add the peas, salt and pepper and sriracha and gently stir in until evenly distributed.  Cook for another minute or two and then serve.  I topped mine with hemp seeds to add some additional protein.  Enjoy! : )

Avocados are one of my absolute favorite foods. They have so many health benefits and the texture makes them a great addition to smoothies or tarts like this one here!  They are full of fiber, potassium and monosaturated fatty acids.  Their creamy texture makes them a great addition to desserts or substitution for items like mayonnaise or butter.  To make this decadent avocado-full dessert, all you need is 20 minutes and a few ingredients.

Ingredients:

Filling:

1 1/4 avocados 

1/2 cup of mango

1 1/2 limes, juiced

2 tablespoons of coconut sugar or honey

Crust:

1/2 cup of shredded coconut 

1/2 cup of cashews 

1/4 cup of pumpkin seeds 

8 medjool dates, pitted and soaked for an hour

Blend all crust ingredients together in a blender.  Press into a dish and pop in the freezer for 15 minutes.  Blend all filling ingredient in the blender and then spread evenly across the crust.  Top off with coconut, pumpkin seeds and strawberries and keep in the fridge until you're ready to serve.  Enjoy!