Paleo Coffee Cake (Inspired by Rachl Mansfield)

A healthier gluten free version of the classic coffee cake with a delicious crumb topping and no dairy or refined sugars.



  • 1/3 cup liquid coconut oil

  • 1/2 cup coconut sugar (and ½ tsp monk fruit for added sweetness)

  • 2 organic pasture-raised eggs

  • 1 cup unsweetened applesauce

  • 2 cups almond flour 

  • 1/2 cup tapioca flour (Arrowroot flour will work as well)

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

Crumb toppings:

  • 1/2 cup + 3 tablespoons almond flour

  • 2 tablespoons liquid coconut oil

  • 1 teaspoon cinnamon

  • 2 tablespoons coconut sugar


  1. Preheat oven to 350 degrees and grease an 8×8 baking dish and/or line with parchment paper

  2. In a large bowl, whisk together oil, sugar, eggs and applesauce until smooth

  3. Mix in the almond flour or meal, tapioca flour, baking powder and cinnamon until smooth and well combined

  4. Add to baking dish then begin making crumb topping

  5. Mix together crumb topping ingredients in small bowl or pot until crumbly.

  6. Sprinkle on top of batter then bake in oven for about 25 - 35 minutes, or until you stick a toothpick in an it comes out clean

  7. Slice and enjoy!

*Store in airtight container for 5 days or freezer for longer

Baba Ghanoush


  • 1-2 large eggplant                                                                   

  • ½ red pepper, seeds and pulp removed

  • 3 Tbsp tahini (or Mayo if you don’t eat clean)

  • 2 or more garlic cloves, finely chopped

  • ½ cup or more of fresh parsley, chopped

  • 1-2 sliced green onions

  • Juice of one fresh lemon

  • 1-2 Tbsp extra virgin olive oil (optional)

  • Sea salt to taste


On the grill or skillet, cook the eggplants till their skin is burnt and Smokey (when its ready the burnt skin should come off easily). Let cool. Scoop eggplant pulp in a bowl and discard skin. Add other ingredients, puree in a food processor, or hand mash with a fork or potato masher, drizzle with olive oil and serve with sliced veggies for dipping. Serves 4 or more.

Low carb Zuchini Bread


2 cups packed shredded raw zucchini
1 Organic egg

1/2 Tsp garlic powder
1 cup shredded goat cheese
1 tsp Italian seasoning or more
3 tbsp almond flour 
1/4 cup shredded Vegan Parmesan cheese (Pow)
1/2 tbsp finely chopped parsley
Preheat oven to 450°F. Line a large baking sheet with parchment paper.
Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. 
Add zucchini, egg, 1/4 cup goat cheese, seasoning, garlic powder, and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batter so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.
Bake in oven about 15 minutes or until edges are golden brown and both sides are cooked. Remove from oven and carefully flip crust over. Sprinkle 3/4 cup goat shredded cheese and 1/4 cup vegan Parmesan cheese across the surface.
Lower oven temperature to 425°F. Bake for about 8-10 minutes or until cheese is melted and starts to blister. If desired, sprinkle fresh chopped parsley across. Slice and serve.

Decadent Cacao Brownies (Inspired by Danette May)


  • 2 cups blanched almond flour

  • ½ cup raw cacao powder (I recommend Cacao Bliss)

  • 2 t baking powder

  • ½ t salt

  • ¼ cup unrefined coconut oil, melted and cooled to room temperature

  • 1 cup coconut sugar (I added 25 stevia vanilla drops)

  • 2 eggs, beaten

  • ½ cup unsweetened almond milk or unsweetened vanilla coconut milk

  • 2 t vanilla extract

  • ¾ cup chopped walnuts




1. Preheat the oven to 350°F and line a baking pan with parchment paper.

2. In a large bowl, sift in the almond flour, raw cacao powder, baking powder, and salt. Whisk together to combine.

3. In a medium bowl, mix the melted coconut oil, coconut sugar, beaten eggs, almond milk, and vanilla extract together until you get a brown liquid mixture.

4. Pour the wet ingredients into the bowl with the dry ingredients and mix very well until you get a thick but homogeneous batter.

5. Add 1/3 cup of the chopped walnuts to the batter and fold in with a wooden spoon.

6. Transfer the brownie batter to the prepared baking pan, using a spatula to even out the surface. Top with the remaining chopped walnuts.

7. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.

8. Allow the brownies to cool completely before lifting up the parchment paper to remove them from the pan. Cut into 16 squares and serve.

9. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Spaghetti squash with sundried tomatoes, basil and goat cheese


1 spaghetti squash

10 basil leaves

1 cup sun dried tomatoes chopped

1 handful of sheep feta or goats cheese crumbled

1 Tbsp balsamic vinegar and olive oil


Preheat oven to 400F.

Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked. After 45 minutes, check if done and continue cooking as needed.

Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with 10 basil leaves (cut to small strips), sun dried tomatoes, hand full of sheep feta or goat cheese (crumbles), balsamic vinegar and olive oil.

Artichoke hearts stuffed with walnuts and mushrooms


  • 2 14 oz bags of frozen artichokes (Baraka)

  • 2 yellow onions, chopped

  • 2 baskets of mushrooms (your favorite kind)

  • 3 handful walnuts

  • 1 organic egg

  • 3 Tbsp GF bread crumps

  • 1 handful Italian parsley leaves

  • Spices: salt, pepper, ½ tsp nut mug, 2 tsp chicken bouillon (no MSG), ½ tsp turmeric, ½ tsp curry


For the stuffing:

In a deep wide pan Sauté, the onions till transparent and save half of it on the side to use later within the sauce.

Add the mushrooms to the onions that left in the pan, cover and cook on low heat till soft. When ready, move the cooked onions and mushrooms to the food processor and add parsley, egg, nut mug, bread crumps and the rest of the spices.

For the sauce:

Meanwhile, take the onion that you put on the side, add 2 cups of water, spices and bring to boil.

Once you filled each artichoke with the stuffing, place them in the pan with the sauce in one layer, bring to boil, cover and cook for one hour or a bit more on low heat.

Sweet potato toast with Avocado

Cut 2 slices of sweet potato and insert into the toaster oven. After 3-4 times that you warm the slices or when the sweet potato is soft in side, take out of the oven, spread avocado and slices of hard boiled egg.

Season with some salt and pepper to taste and enjoy😊

Sweet potato latke with goat cheese and dill (Inspired by Clean Eating Magazine)


2 TBSP avocado oil

1 Leek diced (white and light greens parts only)

2 sweet potatoes, peel and grated (about 3 cups)

3 green onions, thinly sliced

1 large egg, lightly beaten

2 TBSP GF flour (brown rice or white)

Salt and pepper to taste

1/3 cup Ricotta or goat cheese (optional)

1 TBSP grated lemon zest, optional

2 TBSP chopped fresh dill


Pre heat oven to 375 F. In a 9-inch oven proof cast iron skillet on medium, heat 2 tsp oil.

Add leek and cook, stirring often, until softened, about 3 min. Scrape into a large bowl and set aside.

Using a clean tea towel or paper towel, wring out liquid from sweet potato. Discard liquid. Add sweet potato to leek, stir in green onion, egg, flour, salt and pepper.

In a small skillet on medium-high, heat remaining 4 tsp oil. Add sweet potato mixture, patting down with a spatula to evenly flatten top. Cook, checking the bottom occasionally, to ensure even cooking and a golden crust, 5-7 minutes.

Transfer skillet to center rack of oven and bake until sweet potato is cooked through, about 15 min.

Move skillet to top rack and turn to broil for 3 to 5 min, until top is light golden.

Using 2 large spatulas, transfer latke to a cutting board and slice.

Top each slice with goat cheese or ricotta, lemon zest and dill.

CUCUMBER-Tahini-TURKEY ROLL-UPS (inspired by Pamela Salzman)


  • 1 large organic English cucumber

  • ¼ cup of hummus, or tahini any flavor

  • 3 slices Applegate Organics Oven Roasted Turkey Breast or Smoked Turkey Breast

  • 2 Tablespoons of Trader Joe's Everything But The Bagel blend                    


  • With a peeler, peel the cucumber lengthwise into thin but wide strips. Pat the strips dry with a paper towel.

  • Lay the cucumber strip flat on a cutting board and spread a thin but even layer of tahini on the cucumber strip, coating one side of the cucumber completely.

  • Cut a turkey breast slice into about ½ inch strips (or the width of your cucumber strips). Lay 2 to 3 pieces along the cucumber strip. You can add some avocado or chopped sun dried tomatoes.

  • Carefully, roll up the cucumber strip. Repeat this process for each one.

  • Place the 2 Tablespoons of Everything But The Bagel Blend in a bowl. Once, the cucumber rolls are done, dip the top of each in the blend.

Spaghetti squash noodles (Whole 30)


-1 large Spaghetti Squash


1. Preheat oven to 425° and place a piece of parchment paper on a sheet tray.
2. Place spaghetti squash on a cutting board.
3. Using a large, sharp knife, cut it in half the short way. For example: instead of cutting it end to end, cut it right down the center. Each half will have an end piece. This is what creates the long strands that resemble spaghetti noodles. Cutting it the other way results in short noodles.
4. Using a spoon, scoop out all the seeds and throw them away.
5. Sprinkle a little salt on each half and place cut side down on the sheet tray.
6. Bake for 30-35 minutes or until skin can be easily pierced with a fork.
7. Once out of the oven, flip each side over to release steam and let cool.
8. Let cool for about 10 minutes and pull strands away from the skin using a fork.
9. Top with tomato sauce, ghee and garlic, pesto or whatever you want!

Cauliflower Pizza (inspired by Jessica Sepel (JSHealth))


  1. 1 cauliflower head, cut into florets (or 2x packets of cauliflower rice)  

  2. 2 pasture raised or organic egg, lightly beaten

  3. 1 cup almond flour

  4. 1-2 tbsp coconut flour

  5. 1 handful of shredded mozzarella – (you can leave this out, recipe will still work. However, it can make the pizza more crispy)

  6. 1/2 tsp. ground cumin or curry powder

  7. 1-2 tbsp rosemary leaves

  8. 1-2 tbsp olive oil

  9. 2-3 tbsp pesto, for the topping

  10. Himalayan salt and ground pepper

  11. Toppings of your choice like baked eggplant, roasted tomatoes, goat cheese, onions and fresh rocket.



Preheat the oven to 400 F. Line a large baking tray with baking paper.

In a food processor, pulse the cauliflower until it’s the consistency of fine crumbs. You can either steam the cauliflower first or use it raw; it works both ways.

Place the cauliflower in a clean tea towel and squeeze out as much moisture as possible. This is key to making a crisp pizza base.

In a large mixing bowl, add the cauliflower and combine with the egg, almond flour, coco flour, spices, herbs, olive oil, Mozzarella (if using), salt and pepper.

Place the cauliflower mixture in the center of the tray. Lay a second sheet of baking paper on top and use your palms or a rolling pin to flatten into a circle.

Bake for 20-25 minutes or until the base is firm and slightly browned.

Remove from the over and top with  the pesto and any of your favorite ingredients. You may also want to add more seasoning, plus some extra olive oil.

Return the pizza to the oven for another 10-15 minutes.

Take the pizza out of the oven and cool for a few minutes before slicing.

Flat-Belly Salad (by EatingWell)


  • 2 tablespoons cider vinegar

  • 2 teaspoons whole-grain mustard

  • 1 tablespoon minced shallot

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup extra-virgin olive oil

  • 8 cups mixed salad greens (about 5 ounces)

  • 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered

  • 1 cup rinsed no-salt-added chickpeas

  • 1 avocado, chopped

  • 2 hard-boiled eggs

Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

Creamy Thyme Mushrooms (inspired by Jessica Sepel JSHealth)


  • 18-20 button mushrooms or shitake                                                              

  • 1 garlic clove

  • 1 tbsp olive oil or avocado oil

  • 2 tbsp coconut milk (from a can)

  • 8-10 thyme sprigs

  • 1 tsp sea salt


  1. Chop button mushrooms into quarters. Finely slice garlic clove.

  2. Heat 1 tbsp olive oil in a non-stick pan on medium-heat.

  3. Add chopped garlic clove to pan and sauté for 2-3 minutes, until golden and fragrant.

  4. Add mushrooms to pan and sauté for another 3-5 minutes, until cooked. Season generously with sea salt and sprinkle over thyme leaves.

  5. Once mushrooms are wilted and cooked, add coconut milk and sauté for one more minute, until coconut milk has slightly evaporated.

  6. Sprinkle with extra thyme sprigs and serve.

One pan mexican Quinoa (by Sina from Vegan Heaven)


  • 1 small red onion, chopped                                                                   

  • 3 cloves of garlic, minced

  • 2 bell peppers, chopped (I used an orange and a red one)

  • 1 cup quinoa

  • 1 1/2 cup vegetable broth

  • 3 cups canned crushed tomatoes

  • 1 15 oz can black beans

  • 2 cups frozen corn

  • 1 tablespoon paprika powder

  • 1/2 tablespoon cumin

  • juice of one lime

  • 2 green onions

  • 1 cup fresh parsley, chopped

  • salt, to taste

  • black pepper, to taste

  • red pepper flakes

  • 1 avocado, to serve


  1. Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.

  2. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.

  3. Cover with a lid and cook for 20 minutes. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

  4. If you are following my Slim down plan, you can take away the beans and corn.

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Sweet and Zesty Raw Lemon Bars (inspired by FOOD MATTERS)


  • 1/2 cup dates, pitted

  • 1/3 cup walnuts or Hazelnuts

  • Pinch salt


  • 1/2 cup coconut butter

  • 2 tbsp maple syrup or 2 pitted dates

  • 2 tbsp lemon zest (organic preferred) - from about 2 lemons

  • 1/2 cup fresh lemon juice (from 2-3 lemons)

  • 2 tbsp coconut oil

  • 1/2 tsp turmeric (for color)


  1. In a food processor, chop the dates, nuts, and salt for the crust until a dough-like consistency is formed.

  2. In an 8x8" pan lined with parchment paper, press the crust into the bottom in an even layer. Wet your hands slightly, as it is sticky.

  3. In a food processor or blender, add the coconut flakes for the filling and process until smooth and creamy.

  4. To the coconut butter that you just made in step #3 (or you can use 1/2 cup of purchased coconut butter instead), add the rest of the ingredients and blend until smooth.

  5. Adjust sweetener as needed but remember the crust is sweet, as well.

  6. Pour the lemon mixture onto the crust and let set in the fridge for at least one hour.

  7. Cut into bars.

  8. Store in an airtight container in the fridge for up to one week.

Roasted veggies sprinkled with goat cheese and pumpkin seeds

Preheat the oven to 400 degrees F. In a pan with a baking sheet mix all the following ingredients together, broccoli flowers,  hand full of raw pumpkin seeds, cauliflower flowers, and sweet potato cubes, Italian seasoning to taste, 2 garlic cloves (minced), some avocado oil, salt and pepper and fresh rosemary leaves. 

Cover with aluminum foil (please make sure the foil doesn't touch the veggies) and bake in the oven for 30 min. Then remove the foil and bake for additional 15 min and broil for 3-5 min. When ready, sprinkle some goat cheese and serve.

Gluten free Almond cookies

Gluten free Almond cookies

200gr Almond flour

1 cup sugar (I used ½ cup organic cane sugar and 2 tbsp Stevia and 25 drops stevia vanilla. Or You can also use 1 cup coconut sugar instead)

4 egg yolks

3 Tbsp. garbanzo beans flour or any other gluten free flour

1 tsp Vanilla extract

Preheat oven to 390 degrees F. In a small bowl stir together all the ingredients, use your hands and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheet.

Bake for 15-20 min or until golden. Let stand on the cookie sheet two minutes before removing and sprinkle some powdered sugar if it’s for picky eaters😊

Kale Guacamole (Inspired by The standart process purification program)

Place 2 cups of kale leaves in a food processor and pulse until they are finely chopped.

Place the flesh of 2 avocados in a large bowl. Add 1/2 tsp sea salt and mash till desired texture is reached.

Stir in the kale leaves and add 3 tomatoes (seeded and chopped), 1/4 cup minced red onion, 2 jalapeno chilies (finely chopped, use rubber gloves when handling), juice of 1 lime, 1/4 cup chopped fresh cilantro.

Taste and adjust salt as needed.

Chocolate Coconut Protein Bliss Balls

In a food processor you mix together:                                                    

6-7 dates, 1 cup almond flour, ¼ cup extra virgin coconut oil, 1 Tsp vanilla extract, 1 Scoop of bone broth protein powder (Smooth chocolate by Organixx), ½ cup Cacao nibs, ½ cup coconut flakes (un sweetened), 2 Tbsp pure maple syrup and ½ Tsp Cinnamon.

When ready and smooth, roll in coconut flakes and keep in the fridge

Cabbage soup

In a medium stock pot, heat 3 TBSP of coconut oil for 30 seconds on medium heat.

Saute 1 chopped onion till it becomes translucent. Add 1 head of cabbage, sliced, 2 grated carrots, 2 celery stalks chopped and keep stirring for 3-4 minutest.  Add 6 cups Chicken bone broth, 200gr canned diced tomatoes bring to boil and simmer on low heat for 1 more hour. Add salt and pepper, ½ lemon squeezed, 1 Tsp coconut sugar, 3 TBSP chopped Italian parsley and serve.

Home made Fermented Cabbage (Click on Image to watch the video)


1 medium head of green or red cabbage*

1-1 1/2 tbsp of kosher salt or 3/4 tbsp of finely ground
sea salt.

1. Discard outer leaves on the cabbage. Cut the cabbage into quarters and then chop each
wedge into thin slices, adding salt each time you cut the cabbage. Put into a large mixing bowl.
2. Massage the cabbage and salt with your hands for 5-10 minutes until it becomes limp
and moist.
3. Tightly pack the cabbage into the canning jars by tamping down with your fist. Add any extra
cabbage liquid from the bowl into your jars.
4. Weigh the cabbage down by placing a small jar filled with rocks, marbles, or water on top of
your mixture.
5. Cover the jar with cheesecloth or a kitchen towel and use a rubber band to keep it in place.

6. Over the first 24 hours, press the cabbage down occasionally.
7. After the first 24 hours, your cabbage should be submerged in its liquid. If not, make brine (1 tsp
salt and 1 cup water) and add enough to cover the cabbage completely.
8. Let the cabbage ferment for 3-14 days at room temperature and check it daily for desired taste.
Any layer of bubbles or foam can be skimmed off during fermentation or after it’s done. If you
see mold, remove it immediately.
9. Look for color changes in the cabbage, which will go from deep purple to a pink (if using
red cabbage) or green to yellow (if using green cabbage).
10. Store in your refrigerator and enjoy!

Vegan butter chicken with CHICKPEAS and CAULIFLOWER (by Vegan Heaven)




  1. Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the garlic and the ginger and cook for one more minute. Stir in the garam masala, the brown sugar, and the cumin and cook for another minute until fragrant.

  2. Then add the crushed tomatoes, the coconut milk, the chickpeas, the cauliflower florets and cook for 10 minutes.

  3. Stir in the cashew butter and season with salt and pepper.

  4. Serve over Jasmine or Basmati rice and sprinkle with fresh cilantro.

Mushroom Cashew Lettuce wrap


1 ½ tbsp. coconut amino (or Tamari)

1 tbsp. coconut sugar

1 ½ tsp peeled and grated ginger

Pinch ground cayenne pepper

1 ½ tbsp. sesame oil

3 large clove garlic, thinly sliced

4 cups chopped shiitake mushrooms

½ cup raw unsalted cashews

2 green onions thinly sliced

8 butter lettuce leaves

Sriracha sauce to taste (very important because it gives it delicious taste)

1 lime cut into wedges


In a small bowl, combine coconut amino, sugar, ginger and cayenne. Set aside.

In a large non-stick skillet on medium, heat oil. Add garlic and cook for 30 sec. Stir in mushrooms and cook for 3-4 minute more, stirring occasionally. Mix in cashews and half of green onions, than add coconut amino mixture and stir well. Cook, stirring constantly until excess liquid has evaporated, 1-2 minutes.

To serve, scoop mushrooms filling into the center of lettuce leaves. Drizzle with Sriracha and sprinkle with remaining half of green onions and squeeze of lime😊 

Honey + Garlic Hasselback Sweet Potatoes (inspired by Cleanfoodcrush)

3 large sweet potatoes
2 Tbsps raw honey 
2 Tbsps melted, clarified butter, ghee, or coconut oil 
1 Tbsp fresh rosemary, finely chopped 
½ tsp sea salt 
½ tsp dried chili flakes 
¼ tsp freshly cracked black pepper 
2 garlic cloves, minced 

Preheat oven to 375 degrees f.
In a small glass bowl, add honey, garlic, melted ghee, rosemary, chili flakes, sea salt, and pepper, then whisk until well combined. 
Set aside. 
Wash the potatoes and place them on cutting board. 
Place a wooden chopstick on either side of the potatoes and, with the 
help of a sharp knife, slice the potatoes as thinly as you can without going all the way through the bottom, as shown. Place the potatoes in a baking dish.
Brush the honey-garlic mixture over the potatoes and push it in between the slices. Cover dish with foil. 
Bake in your preheated 375 degree oven for about 60 minutes, removing the foil 15 minutes before the potatoes are done baking, so they can crisp up a bit at the end.

Detoxifying Thai cucumber salad

Slice one big organic cucumber and 1 red pepper in Master slicer. Add ¼ cup chopped cilantro, ¼ cup red onion diced, juice of 1 lime, 1-2 TBSp olive oil, 1 garlic clove minced and a bit Cayenne pepper. Stir everything together and eat as side salad with any Protein of your choice.

Cilantro will grab on metals and pull them out of your body.

Super Acai Balls with Super Greens

In a food processor you mix together:

5 dates, ½ cup almond flour, ½ cup hemp seeds, 1-2 Tbsp extra virgin coconut oil, 2 Tsp Acai powder, 1 Tbsp Helio greens (by Helio Today), 2 Tbsp Goji berries, 1 Tsp vanilla extract, 20 drops Stevia vanilla (by Sweat leaf), Scoop of plant based protein powder vanilla (by Garden of Eden), 3 Tsp Cacao powder, ½ cup coconut flakes (un sweetened).

When ready and smooth, roll in coconut flakes and keep in the fridge.

Mushroom & Kale Rice (by JSHealth)


  • 1 box button mushrooms, sliced (around 10 mushrooms or more)

  • 1/2 leek, chopped finely

  • 1/2 bunch kale

  • 1/2 head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head)

  • 2-3 tbsp olive oil

  • Sea salt

  • 1 tsp curry powder

  • Chilli flakes (optional)

  • Fresh herbs to garnish, I used chopped parsley


  1. In a heated medium sized frying pan heat 1 tbsp of olive oil, then throw in the chopped leeks to sauté until translucent and golden.

  2. Add cauliflower rice and sauté for 2-3 minutes, or until starting to brown.

  3. Add the mushrooms and kale to the cauliflower rice and stir, continuing to sauté for another 4-5 minutes, or until cooked through. Season with salt, curry powder, remaining olive oil and chilli flakes, if using.

  4. Garnish with fresh herbs or add 2 eggs crumbled for added protein. 

mediterranean quinoa bowls with roasted red pepper sauce ( By Pinch of Yum)

  • 1 16 ounce jar roasted red peppers, drained (or roast your own red peppers and win the food game!)

  • 1 clove garlic

  • 1/2 teaspoon salt (more to taste)

  • juice of one lemon

  • 1/2 cup olive oil

  • 1/2 cup almonds

for the Mediterranean bowls (build your own bowls based on what you like)

  • cooked quinoa

  • spinach, kale, or cucumber

  • feta cheese

  • kalamata olive

  • thinly sliced red onion

  • hummus

  • fresh basil or parsley

  • olive oil, lemon juice, salt, pepper


  1. Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

  2. Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!

  3. Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Turmeric and sweet potato soup (By Thug Kitchen)

In a large soup pot, warm up 2 TBSP olive oil over medium heat. Add 1 yellow onion (chopped) and sauté’ it around till it starts to look translucent, about 4 min. add 1 sweet potato, skin on, diced into pieces, 1 red pepper chopped, and maybe jalapeno (minced) and cook them all around for another 4 min.

Add 2 tsp ground turmeric, 1.5 tsp dried basil, 1 tsp paprika, ¼ tsp ground ginger, ¼ tsp ground cinnamon, 1 TBSP soy of Braggs or Coconut aminos, and keep stirring so that everything get coated and the spices warm up, about 1 min. add 1 can low-salt diced tomatoes with their juices, 5 cups vegetable broth, cover and let simmer till the sweet potatoes are tender, around 10 -15 min.

Fold in 1.5 cups cooked chickpeas or one can drained and rinsed, 2 cups chopped kale, 2 TBSP lemon juice, salt and pepper and simmer away till kale wilts and the chickpeas are warm, about 4 more min.

Healing bowl with turmeric sweet potatoes, eggs, and lemon dressing (inspired by Pinch of Yum food blogger)


turmeric mashed sweet potatoes:

  • 2 large sweet potatoes, cut into chunks

  • a swish of olive oil

  • 1-2 teaspoons turmeric

  • 2 cloves garlic, minced

  • 2 cups vegetable broth

lemon herb dressing:

  • 1/4 cup lemon juice

  • 1/3 cup olive oil

  • 1 small clove garlic

  • 2 teaspoons agave

  • 1/4 cup parsley leaves

  • 1/4 teaspoon salt (more to taste)

healing bowls:

  • hard boiled or scrambled eggs

  • brown rice or quinoa

  • arugula or spinach or greens (I used Arugula)


  1. TURMERIC MASHED SWEET POTATOES: Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it.

  2. DRESSING: Pulse all ingredients in a blender or food processor. Season to taste.

  3. BOWLS: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes – that’s yummy. Serve each bowl with the mashed sweet potatoes,quinoa, greens, and a scrambled or hard boiled egg. Top with more dressing.

Roasted sweet potatoes with Italian seasoning

Roasted Sweet potatoes with a twist 😜.

Cut 1-2 Sweet potatoes to small cubes and Just bake them on 400 F with olive oil/avocado oil, salt, pepper, minced garlic (1-2 cloves), sweet red paprika and  Italian seasoning!!!!!! Yummy 😋 😛😛😛

Matcha Energy Balls (inspired By Food Matters)


1/2 cup almonds (or Almond flour)
1/2 cup mixed seeds (I used Hemp seeds)⠀
1 tbsp #FMsuperfoodgreens (or Helio Today Greens)⠀
1 tsp Matcha powder ⠀
1/4 cup shredded coconut ⠀
1/4 cup nut butter (I used Vanilla Almond butter)
1/4 tsp vanilla extract (I also added 10 stevia vanilla drops
4 dates ⠀
2-3 tbsp coconut oil (I used 2)
1/2 or 1/4 tsp Matcha powder ⠀
2 tbsp shredded coconut ⠀

Place all ingredients in the food processor except the extra coconut & Matcha, process until combined well.

If it becomes too liquid, add some more almond flour).⠀
Roll the mixture into small balls and roll into shredded coconut & Matcha. Refrigerate for 30 minutes while the balls set.


Heat 1 tbsp olive oil or Avocado oil in a saucepan over medium-heat then add 1 chopped leek and sauté until golden. Add 750g cauliflower rice (about 2-3 heads pulsed in a food processor or 2 packets cauliflower rice from supermarkets) and sauté until softened, for 4-5 mins. Add 1/4 cup boiling water to help cook the rice and season generously with salt and pepper. Then spoon cauliflower rice into a lined baking tray and pat down to ensure mixture is evenly spread. Add chopped cherry tomatoes and parsley then sprinkle with grated Parmesan. Bake in 180°C  or 390F oven for 40-45 mins, or until golden and crisp around the edges. 

Anti-Inflammatory Fluffy Sandwich Bread (By Dr. Mark Hyman, MD)

  • 3/4 cup almond butter

  • 6 pasture-raised eggs

  • 1/4 cup coconut oil, melted

  • 1/2 teaspoon apple cider vinegar

  • 1/4 cup ground golden flaxseeds

  • 3 tablespoons coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 2 tablespoons raw honey (optional)

Preheat oven to 350° F.
Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
In a blender, combine all ingredients and blend until the eggs froth.
Pour mixture into greased and lined loaf pan. Bake for 35 to 40 minutes or until golden brown.
Remove loaf from oven and allow the bread to cool in the pan for 10 minutes.
Remove from pan by pulling up on the parchment paper and set on wire rack to cool until the loaf is room temperature.
Slice the bread and serve as is or top with nut-butter, avocado or toppings of your choice. You can also use it as sandwich bread.
Place the remaining bread in an air-tight container and store in the refrigerator.

Lemon Turmeric Energy balls (by Food Matters)

🍋 12 Medjool dates, pitted
🍋 1 cup gluten-free rolled oats
🍋 ½ cup activated almonds or cashews
🍋 4 tbsp chia seeds
🍋 Juice of 1 lemon
🍋 1 tsp lemon zest
🍋 1 tsp vanilla extract
🍋 2 tsp turmeric, ground
🍋 ½ cup shredded coconut for dusting

Remove the pits from dates and place in food processor.
Add the other ingredients to the food processor (i also added 10 drops Stevia vanilla drops) and blend until mixture turns into a dough-like consistency. With a small spoon, scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet. Refrigerate until firm. Store energy balls in an airtight container in the refrigerator until serving. 

Shakshuka (Turkish Salad)

Heat a deep, large skillet or sauté pan on medium. Slowly warm Avocado oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add 3 chopped bell pepper (red and green), sauté for 5-7 minutes over medium until softened. Add 1 eggplant cut into cubes and sauté for a few minutes until it begins to soften. Add 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes, stir till blended. Add 2 minced garlic cloves, spices (1 tsp sweet paprika, Cayenne pepper or cumin) and a pinch of sugar, stir well, and allow mixture to simmer over medium heat for 15-25 minutes till it starts to reduce. At this point, you can taste the mixture and spice it to your preference. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka (be careful with the cayenne... it is extremely spicy!). Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner.

Juice that will boost your Immunization.

I used a Slow Masticating juicer to juice and stored the juice in a sealed glass container for up to 24 hours.


1/2 small pineapple peeled and cored.

1 large orange, peeled.

2-3 large carrots, with greens removed.

1/2 inch ginger root.

1/2 lemon.

Wash all produce well, cut into pieces, small enough to fit the top of juicer, add one ingredient at a time , pour the juice to a cup and drink immediately or refrigerate in a well-sealed container.   

Easy-Peasy Pumpkin soup

In a large pot put together 2lbs Pupkin cubes (or use organic canned pumpkin puree), 1/2 kg sweet potatoes (peeled and cut into cubes), 1 medium onion (peeled and cut into cubes), 4 cups of water with 1 TBSP chicken bullion (or 4 cups of vegetable stock), 1 cup of coconut milk from a can, salt, pepper and 1/2 tsp or more of nut mug spice. bring to boil and cook on medium heat for about 30 min or till sweet potatoes are soft.

Transfer the soup into a food processor till it become smooth and you can add some more spices to taste before serving (like parsley on top, thyme leaves, some more nut mug etc.... 

Cauliflower, Coconut oil, Ginger, Turmeric Stew (by Dr. Axe)


  • 2 tablespoons coconut oil

  • 1 teaspoon cumin seeds

  • 1 medium onion, finely chopped

  • 3 ripe tomatoes, finely chopped

  • 1 medium head cauliflower, stemmed and cut into bite-size florets

  • 1 jalapeno, stemmed, seeded, chopped

  • 1 cup chopped kale

  • teaspoons ginger paste

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1 teaspoon turmeric powder

  • 1 can full-fat, unsweetened coconut milk

  • 1 teaspoon sea salt

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning. Yummmmm!!!

Delicious, healthy, gut healing smoothie (inspire by Dr. Axe)

In a Vita mix/Ninja I mixed almond milk, Chia seeds (soaked), avocado, spinach and kale, 1 piece of ginger, Manuka honey and protein powder vanilla. Yummmm😛

Mango Avocado Salsa (by Dr. Axe)


  • 1 mango, peeled, seeded and diced

  • 1 avocado, peeled, pitted and diced

  • 4 medium tomatoes, diced

  • 1 jalapeño pepper, seeded and minced

  • ½ cup fresh cilantro, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon sea salt

  • 2 tablespoons fresh lime juice

  • ¼ cup red onion, chopped

  • 3 tablespoons olive oil



  1. Peel, seed, dice, chop and mince all ingredients according to ingredient list.

  2. Mix in bowl and toss until everything is coated and spices are evenly distributed.

  3. Serve cold with organic blue corn chips.

Wild Tomatoes salad with pine nuts

In a large salad bowl mix together colorful Sherri tomatoes (cut into halves), 8-9 Basil leaves (chopped), slices of black olives (1 1/2 Tbsp), a handful of roasted pine nuts (just saute them in a pan on medium heat for couple minutes while stirring often), 1 tsp lemon juice, 1/2 tsp minced garlic, 2 Tbsp olive oil, and salt and pepper to taste. 

Flourless Chocolate Pumpkin Muffins (inspired by cleanfoodcrush)

Preheat oven to 350 F and in a large bowel mix together 1 large beaten egg (room temp), 1 cup Almond Butter (creamy smooth-room temp works best or just heat it a bit, I used Vanilla almond butter of Justin's), 1/3 cup pure maple syrup, 15 drops Stevia vanilla, 3/4 cup pure pumpkin puree, 3 Tbsp unsweetened cacao powder, 1 tsp baking soda, 1 tsp vanilla extract, 1/2 cup cacao, or high percentage dark chocolate chips (I used Premium baking chips by LILLY's).

Combine all ingredients, just until smooth, line a muffin tray with parchment liners.  Fill muffin tins 3/4 full. 
Bake in preheated 350 degree oven for 30-40 minutes until toothpick comes out clean. They are VERY moist if they are NOT over-baked.

Pumpkin spice energy balls (inspired by Organifi).

In a food processor, pulse 1 cup dried dates into small pieces (or use date spread), add 1/4 c. pumpkin puree, 2 Tbsp Protein powder (bone broth powder or plant based), 1 Tbsp pure maple syrup (plus more to taste), 1 Tbsp chia seeds, 2-3 tsp pumpkin pie spice, 1 tsp pure vanilla extract to the food processor and pulse to combine into a smooth mixture. Taste and add any additional maple syrup or Stevia vanilla drops (15) if you want it sweeter.
Add the 1 c. gluten free oats, 1/5 c. Almond meal and pulse to combine - leaving the oats in small pieces. 
Transfer the mixture to a bowl, cover & refrigerate for at least a half hour. Scoop mixture and roll into balls. Then roll balls in coconut flakes. Store in refrigerator in an airtight container. 

Acai bowl

 I used 1 pack frozen Acai berry with 1/2 banana, 2 dates, 1 tbsp hemp seeds and some strawberries, coconut milk and protein powder (bone broth protein powder vanilla or plant based) - mix everything together with Vita mix and top with some banana slices and coconut flakes. 

Curried Lentil Soup

Add 1 cup of red lentils (soaked in water the night before) to a large pot, add water just to cover the lentils (you don't want too much water so the soup will be thick), bring to a simmer over medium heat, then reduce the heat to low and cook until the lentils are tender, about 15-25 min.

Meanwhile, in another large Pot, melt some butter or avocado oil and add 1 big Onion (cut into small cubes). Saute the onion in oil til tender and golden color.  

Now that the lentils are tender add them with the water they were cooked in to the Large pot with the onion, add a bit more water if it looks too thick, season with salt, Cayenne pepper, black pepper and chicken bullion (no MSG or use chicken broth), and 1-2 tbsp Curry powder and simmer for 5-10 minutes (stirring occasionally so the soup wont burnt at the bottom of the pot).  

Baked Avocado eggs

Preheat oven to 400F, slice 2 Avocados in half and place on a baking sheet. Scoop out some of the flash to make a bigger hole. Crack one pasture raised egg into each hole (no need to use all the egg white if the hole is too small), and to with toppings of choice like Pizza sauce, tomatoes and fresh basil, or just salt and pepper, or tomatoes and Italian seasoning with some Feta cheese....

Bake for 20 min or until yolk reaches desired consistency.