Breakfast

Favorite Balancing Hormone Smoothie

This is my favorite balancing hormone smoothie recipe! I cannot stress enough the benefits of each ingredient. There are no “fillers” in this smoothie and it is very nutrient dense.  Everything I chose serves a purpose. Whenever I teach a balancing hormones class this is the recipe I share and make for everyone to try. It’s packed full of superfoods, healthy fats and protein. I talk about the benefits of chia seeds and goji berries all the time and they are some of my absolute favorites that give this smoothie extra fiber, calcium and antioxidants. Maca powder is also a rockstar when it comes to balancing out hormones in the body.     There is a lot more I can say about these ingredients but suffice it to say that this recipe is the product of a lot of testing and research on my part. This smoothie really helps my body stay healthy, alert and energized. I get into much more detail about this smoothie in my classes so next time you see me announce one, consider coming!!!   I love being able to connect and tell people in person about these principals. I hope this one becomes a staple in your kitchen. You won’t be disappointed! (I’m pretty sure I’m laughing in this picture because most of my smoothies turn out this brownish color. Oh well, never judge a book by its cover!) Ingredients: 2 Scoops Love n’ Peas Protein powder. (Available to order on Amazon via my affiliate link) 1/2 can coconut […]

Apple Pie Coconut Yogurt Bowl

I am such a huge fan of Cocojune Coconut Yogurt.  It is so creamy and delicious and seriously…added to these hot apples it’s like a dollop of whipped cream.  This yogurt bowl is like a deconstructed hot apple pie.  I hope that you enjoy it as much as I do.     Ingredients: 3/4 cup Cocojune Plain coconut yogurt (or your preferred kind of plain yogurt) 1 apple, sliced thinly 1/4 tsp. cinnamon 1 tsp. ghee drizzle of nut butter (I use almond butter) 2 TBS. toasted hazelnuts (or nut of choice) 1 tsp. ground flax seed 1 tsp. hemp hearts   Directions: Put yogurt in medium sized bowl. In a small skillet over medium heat, melt ghee.  Add apples and saute’ until almost soft. Add in cinnamon and continue to sauté until apple is soft enough for you. Top yogurt with hot apples. Drizzle nut butter over top of apples and yogurt. Sprinkle with nuts, flax and hemp hearts. ENJOY!!!!!!!!  

Grain-free Pumpkin Chocolate Chip Muffins

It’s Pumpkin Season!!!! These muffins are delicious and turned out perfectly the first time which is great for me because I am not a baker!! My husband loves them as well so that’s a win for me:) I found this recipe on Smitten Kitchen and modified it just a tad. The first batch I made I added half a teaspoon baking powder for extra plumpness but that’s all I changed. The second batch, I tried coconut oil instead of olive oil and also added half a teaspoon of cinnamon. They were perfection! Enjoy one on a crisp morning with your best cup of coffee. Happy Fall!!!   Ingredients: 1 cup pumpkin puree 3 eggs ½ cup maple syrup ⅓ cup olive oil or coconut oil, warmed 2 tsp. pumpkin pie spice ½ tsp. sea salt ¼ cup coconut flour 1 ½ cups almond meal (blanched preferably) ½ tsp. baking soda ½ cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped raw pepitas/pumpkin seeds for garnish, optional   Directions: 1. Preheat the oven to 360′ and grease a muffin tin with coconut oil or use liners. 2. In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. 3. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate […]

Tim’s Grits Recipe

This is a very old and simple recipe that is rustic and delicious. It also happens to be our traditional Gleeson Family Christmas morning breakfast! This German, hearty man’s breakfast is originally called “goetta” but my husband’s Grandma Rena called them “Grits”. Tim has carried on the tradition and makes them for us every Christmas morning.   It is a mixture of onions, pork, and steel cut oatmeal which we then form into patties and fry them up in a cast iron skillet until crispy.  It is topped with a fried egg and is absolutely amazing. This complete breakfast is filled with protein, complex carbohydrates and healthy fats.  Don’t judge this recipe until you have tried it… I promise that you will not be disappointed!!! Ingredients: 3 lb. pork shoulder 2¼ C steel cut oats (about 3/4 C dry oats per lb. of meat) 2 medium onions salt and pepper to taste Note: This recipe makes approximately 15 servings, most people will want more than one serving!     Directions:  1. Cook meat in salted water (about 1 TBS. of salt in the water) for about 2-2 ½ hours until meat is done and shreddable. The water should cover the meat.  2. Take meat out of the water and let cool. 3. Bring the leftover water from the meat to a boil and add the steel cut oatmeal.  Cook very slowly for about an hour. While that is cooking, grind the meat in a food processor with the onions.    4. When the oatmeal is fully cooked, […]

French Omelette

I am going to be completely honest here, I am not the best omelette maker in my household…my husband is!!  He has the patience to make sure the omelette is silky smooth and melts in your mouth. This is one of my favorite style of omelettes to eat because it is literally like silk going down.  I love some added cheese, chives or sliced avocado. Perfection!! This recipe also is a great source of protein, read my blog on protein here.    Ingredients: 2 eggs 1 T butter 1 T chopped chives salt and pepper to taste Makes one omelette Optional: shredded cheese, sliced avocado       Directions: 1. For an evenly cooked omelette, you need smooth eggs. Whisk to incorporate the whites and yolks for an even mixture with no white strands or pieces of yolk floating around.   Use a ceramic nonstick or well-seasoned cast iron skillet pan. Nothing is more important to achieving the perfect roll than using a nonstick pan. 3. Start your pan on medium to medium-low heat.  Lower heat is key here because when you add butter to the pan, it shouldn’t make a sound, (that means no immediate sizzling or foaming.) Instead, you want the butter to gently melt into the skillet. When you start to see a few little butter bubbles, add the eggs. You should not hear a sizzle when the eggs hit the pan. Make sure to season the eggs once they are in the skillet. A little sea salt […]

Homemade Almond Milk

Unfortunately for me, I have difficulty consuming cow dairy. I don’t seem to have gut disturbances but I will be clearing my throat continually after the consumption of a cracker smothered in melty brie or a bowl of my favorite ice cream. This gets annoying to anyone who is hanging with me at the time…aka my husband : ) Since switching to nut milks I have been continually frustrated with the added ingredients to what I am drinking. The only store bought brand I could find that had no additives was New Barn. I make so many foods from scratch that I was afraid to add yet another thing to my list of “food prep” for the week. It wasn’t until I tried this recipe that I realized how easy it was. I now make it on a regular basis and even have been creative with different flavors. Cinnamon and Vanilla are my favorite additions so I am sharing my favorite recipe with you! This recipe is originally from one of my favorite cookbooks, “At Home In The Whole food Kitchen” by Amy Chaplin. I am obsessed with all her recipes right now so you will see a lot more coming your way on my blog. Ingredients: 1 C raw nuts or seeds (Almonds and cashews are my favorite) 4 C water, plus more for soaking pinch of sea salt sprinkling of cinnamon 2 tsp vanilla Directions: To begin, you will need to acquire a nut milk bag. I chose one […]