Some of my favorite recipes:

*I always use organic in my recipes when possible…

Grain free, dairy free, yeast free, full of fiber bread:

1 cup almond flour

1 cup pumpkin flour (pumpkin seeds grinded to flour consistency)

1/2 cup coconut flour

1/3 cup psyllium husk

1/4 cup chia seeds

1 Tbsp baking powder

1 tsp salt

Mix all dry ingredients, then add below wet ingredients

2 tbsp EVO

2 cups filter warm water (about 40 degrees)

1 tsp apple cider vinegar

Dough will be wet and sticky. Mold into a oval, football shape. Sprinkle with seat salt or papitas if you like. Set on parchment paper on a pan and bake at 350 degrees for 1 hr. Water temp is key to making a more dense or more airy bread. You may have to practice a bit. Keep the bread on the counter covered with tea cloth.

Antioxidant smoothie:
1 handful spinach

2 mini cucumbers

1 cup blueberries

4 frozen strawberries

1/4 cup cherries

1 tbs MCT oil

2 tbs hemp

2 scoops daily nutritional support

water, coconut water or almond milk to fill and blend

One pot mushroom soup:

2 tbs EVO

2 tbs grass fed butter or gee

1 yellow onion, finely chopped

3/4 cup finely chopped carrots

1/2 cup finely chopped celery

8 0z baby bella (crimini) mushrooms sliced

4 garlic gloves, minced

1 cup dry wild rice blend

1 tbsp Herbs de Provence

1 tsp salt

1/2 tsp pepper

4 cups vegetable broth

1 cup water

2/3 cup heavy cream or cashew cream (or omit altogether)

*I also like to add paprika for taste and color; and crushed red peppers.

Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Add onion, carrots, and celery, and cook for about 8 minutes, until softened. Next, add the mushrooms and garlic, and stir to combine. Cook for about 6 to 8 minutes. Add the wild rice and stir to coat. Let the rice cook for 1 to 2 minutes. Next, stir in the salt, pepper, and herb mixture. Add the broth and water and stir well. Bring the mixture to a low boil, cover, reduce the heat, and simmer for 45 to 60 minutes, or until the rice is tender. If adding cream, do so before serving. Enjoy with a piece of your freshly baked bread!

Quinoa veggie bowl:

1 cup arugula

1/2 cup brown rice/quinoa blend (or other wild rice)

2 mini cucumbers chopped

2 mini peppers chopped

6-7 mini tomatos

1/2 avocado

squeeze half lemon

add goat cheese, hemp seed, papitas, chopped pecans to your liking

1-2 tbs EVO, salt, pepper, red pepper flakes and mix