This recipe is so warm and cheesy but is full of lots of good flavor with a brightness due to the lemon zest and all the herbs. Not like your typical cheesy holiday dip! Ingredients: One 14-ounce can artichoke hearts, drained 1 pound chévre goat cheese 2 tablespoons olive oil 2 teaspoons lemon juice 2 teaspoons lemon zest 1 shallot, minced 1 garlic clove, minced ½ cup Parmesan Reggiano, grated 1 tablespoon parsley 1 tablespoon chives ½ tablespoon rosemary ½ teaspoon sea salt ½ teaspoon black pepper Dash of cayenne pepper (optional*) Directions: 1. In a food processor, mix all ingredients except the parmesan until well incorporated and creamy. 2. Top with your freshly grated Parmesan. 3. Bake in a 350 oven until bubbly and cheese is golden on top. 4. Serve alongside some toasted crostini or crackers. Enjoy!!
My assistant, Sommer, makes these peanut butter energy balls all the time to eat before workouts and as a little snack. We modified them slightly to contain some great superfood and hormone balancing ingredients! I’m so excited to share these with you. They are a great snack before or after exercise and since they are a little sweet they can scratch that itch for dessert we all get sometimes. All the ingredients are very clean and high quality so they are great for toddlers and children as well. Chia seeds, cacao nibs, oats, and honey are all fantastic for hormone balance! Ingredients: 1 C organic peanut butter 1 C Love n’ Peas protein powder 1 ⅓ C gluten-free rolled oats ¼ C cacao nibs 2 T chia seeds ⅓ C raw organic honey ⅓ C unsweetened almond milk (or as needed) Directions: 1. Combine all ingredients except for the almond milk and roughly mix with a spoon. 2. Add the almond milk until all ingredients bind together and form a kind of dough. 3. If you own a kitchen scale roll the dough into little balls weighing between 23-25 grams. If you don’t have a kitchen scale you can estimate and make all the balls about an inch in diameter. 4. The batch should yield between 24-28 balls depending on the size. Store in an airtight container in the fridge, they can last up to three weeks or more in the fridge. […]
Let’s be honest, everyone gets snacky sometimes. Your body might be asking you for just a little extra energy to get through the day. That’s why I like to keep healthy, homemade snacks on hand so I have a good option to turn to when the between-meal hunger strikes. I don’t snack every day, I’d rather go ahead and have an early lunch than fill up on snacks. But there are times when I’ve been working extra hard and I feel my body needs a little more fuel. This recipe is a fantastic one to keep on hand for those times. Also, kids love them! The average packaged snack bar has about 1 gram of protein and 2 grams of fiber per serving. These energy bars have 5.5 grams of protein and 11 grams of high-quality fiber from chia seeds. They also have calcium and antioxidants. These bars may taste indulgent but they have the right amount of protein, fiber and healthy fat to satisfy and help you feel full. I’ll take it! Ingredients: 2 cups puffed brown rice crisps ¼ cup chia seeds ½ cup unsweetened coconut ¼ cup raw old fashioned oats ¼ cup toasted slivered almonds ¼ cup goji berries ¼ cup bittersweet chocolate chips 1 cup peanut butter (or other nut butter of choice) ⅓ cup brown rice syrup ⅓ cup maple syrup Directions: 1. Combine puffed rice, chia seeds, coconut, oats, almonds and goji berries in a large bowl. 2. In a small saucepan, melt peanut butter, […]
I just love the flavors of summer produce: tomatoes, basil, bell peppers, hot peppers, cucumber, blackberries, blueberries, peaches and so many more! When I am in the middle of winter I find that I crave those fresh sunny fruits and vegetables and have found a way to have those year round. I buy up as much as I can afford each week and freeze them. It’s way more fresh and cost-effective than buying frozen veggies and fruit at the grocery store. It’s best to buy fruits and vegetables in the summer as they are always less expensive in season. Also, when you freeze them yourself you know exactly where they came from and that nothing was added in the freezing process. As summer sets in, remember that colder weather will come and you will long for these delicious foods. So buy a little extra each week, you’ll be surprised how much it adds up and you can stash away for the winter. Here is my method: Berries: Put berries on a parchment paper lined cookie sheet, make sure they are not touching and freeze. Note: I first freeze them on a cookie sheet to make sure they don’t clump together. Much easier for grabbing just a handful for smoothies etc. Then date, label and move to a quart size bag. I keep adding to the bag each week until full and freeze as many bags as I can over the summer. Use in desserts and smoothies. Peaches: Peel and slice. Place single layer on […]
I love making yogurt at home! Buying high-quality yogurt at the grocery store is expensive and its much more cost effective to make it myself. Plus yogurt at the store is more processed, they have to in order to make it stable for transportation and to sit on the shelves for a little while. As many of you know, I really enjoy the simplicity of making these things on my own but I encourage my friends and clients to start where you can and work from there. You’ll be surprised, like I was, that many things you buy are easier to make than you think! I invested in a yogurt maker for $35 and it has been worth every penny! I also know that the Instant Pot, which is all the rage right now, can do this function as well. Yogurt is easier on the digestive system than other forms of dairy as it contains lactobacillus acidophilus which helps replenish healthy gut flora. Having healthy gut means you have a healthy immune system that can fight off invaders like bad bacteria. The process of making yogurt also naturally breaks down lactose and pre-digests casein, which can cause gut disturbances. If you are allergic to milk, give homemade yogurt a try as its all around much easier to digest. Many people who are lactose intolerant have no trouble with homemade yogurt. I love to have this for breakfast topped with in-season fruit, nuts and my granola. Yummm. Here’s what you’ll need: A half gallon of raw whole […]
I know for many of you that making your own sourdough bread starter is very daunting. I don’t blame you at all, it can be finicky because you are dealing with a live culture. It’s pretty cool when you think about it. I’ve been experimenting and I think I’ve come up with a good step by step guide for you. Making your own sourdough is really worth the effort. In fact, the same starter, properly cared for, can live for years and it just gets better and better as it increases in potency. By trial and error, I’ve come to the conclusion that rye flour works best for the starter. I have used wheat and it lost its potency in about two weeks and my bread became too dense. For sourdough, you want potent but also a light texture. You will need: Fresh milled organic rye seed Cold water Large bowl Cheesecloth Rubber Band Directions: I started here with 1 cup of fresh milled organic rye seed. If you don’t have your own mill you can purchase rye flour. I would recommend storing the flour in the freezer as whole grain flours can go rancid in about three days. Just make sure to let the flour sit at room temperature before using it to feed the starter. 2. Add 1 cup of cold filtered water to make a soupy consistency. The bowl is then covered with a layer of cheesecloth so the starter can breathe. Remember, we are creating a […]
This recipe comes from Smitten Kitchen and I find it is my favorite recipe for ricotta cheese. It is so easy to make and because I use raw milk the flavor is unbelievable. If you can get raw milk I highly recommend it. Raw milk has all the enzymes and healthy fats that normally get taken out in the pasteurization process. They help your body digest the milk cultures and usually won’t cause tummy trouble, even for the lactose intolerant. I’m a big believer in raw milk mostly because it makes this ricotta so ridiculously good! There are so many yummy ways to eat it, we have it as a topping for crostini, with lemon zest, rosemary and honey, dolloped on a pizza or pasta and sometimes just as a topping with jam on your morning toast. There will be more recipes to follow using this delicious cheese. It’s one of those recipes that I think about and crave and get so happy when I can make it! This recipe makes about 1 cup of ricotta. Ingredients: 3 cups raw whole milk, or organic whole milk 1 cup organic heavy cream ½ teaspoon coarse sea salt 3 tablespoons freshly squeezed lemon juice Directions: 1. Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. 2. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. 3. Remove from heat and add the lemon juice, then stir it once […]
This crostini recipe is terrific for entertaining. Combine my homemade ricotta, some honey, lemon and thyme on a toasted baguette and you will go to heaven it’s so good. We love serving this to friends when they come over. Its refreshing and decadent tasting all at the same time. The ricotta is so creamy it does really well with the honey and lemon zest to cut through it. I also love to add thyme, but you could do rosemary or even mint if you wanted to. A little note on the bread. I don’t eat white flour often at all but when I do I make sure to either buy high-quality fresh baked bread or I make it myself at home. If you are absolutely grain free, this ricotta would taste delicious on pears, apples or strawberries as well. Enjoy this recipe, there are so many ways to build a delicious little appetizer when you have fresh, wholesome ingredients. Have fun mixing it up! I can almost guarantee that this ricotta will make an appearance in other recipes later on. Here is a quick little guide for assembling these crostini that are bound to impress. Ingredients: Thinly sliced baguette, or homemade bread Homemade ricotta cheese Olive oil (I use olive oil taproom) Fresh garlic clove, peeled Zest of one lemon Raw honey Fresh thyme or rosemary, finely chopped 1. Slice the baguette and place on an oven proof tray and drizzle with the olive oil. Bake at 350 until the bread […]