1. Place all ingredients in a high speed blender.
2. Blend until smooth.
3. Serve with dairy free chocolate chips or coconut whipped cream.
1. Steam cauliflower rice until tender, set aside and let cool.
2. Combine chickpeas, celery, garlic, and cilantro in a large mixing bowl.
3. Then add the cauliflower rice, once cooled off.
4. Add the rest of the remaining ingredients and mix until everything is well combined.
5. Serve immediately or serve cold by chilling it in the fridge for a few hours.
1. Place all ingredients in a high speed blender, except coconut whip.
2. Blend until smooth.
3. Place in a jar or glass and top with coconut whip and extra fruit if desired.
For the Brownies
1. Preheat oven to 325 degrees.
2. In a large mixing bowl combine peanut butter, coconut sugar, maple syrup, and coconut oil.
3. Slowly stir in cocao powder, until mixture is thick.
4. Add in vanilla extract, salt, flax eggs, and almond flour. Mix well.
5. Fold in chocolate chips.
6. Line a 8x8 inch square baking pan with parchment paper, folding the corners so it lays flat.
7. Pour your batter into the pan and spread evenly.
8. Bake for 30 minutes. Check the center with a toothpick to see if it comes out clean. ( it might be a little gooey due to the chocolate chips, that is ok.)
9. Let cool before adding icing and cutting.
For the Pink Icing
1. Once coconut milk has been chilled, the coconut cream will separate to the top of the can from the water in the bottom of the can.
2. Open then can and scoop out all the coconut cream that has settled on top and discard the water from the bottom of the can.
3. Add the coconut cream to a mixing bowl with the remaining ingredients.
4. Mix coconut cream with a hand mixer until fluffy.
You can leave it just like this and add it to your brownies, cookies, or whatever you want to add icing to. Or if you want to get a pink colored icing continue to the following steps.
5. In a small pot bring about 2-3 inches of water to a boil.
6. Add your chopped and peeled beets to the boiling water and simmer until the water turns bright red.
7. Strain the beet chunks and save the water as you red dye.
8. Very slowly add the water to your icing to get a pink color.
** If the icing gets to runny place it in the freezer for about 30 minutes, then mix again using your hand mixer.
9. Spread on top your brownies, cut into squares, and enjoy!!
1 1/2 cup raw cashews
3 Tbsp nutritional yeast
1 lemon, juice
1/2 cup + 2 Tbsp water
1/2 tsp garlic powder
1/2 tsp salt
1 cup chunky salsa
chips for dipping
*You can add hot sauce or cayenne pepper if you like it spicy!**
**Option: Add sliced vegan sausage
1. In a high speed blender, combine all ingredients, except salsa.
2. Blend on high until creamy (adding small amounts of water if to thick)
3. Transfer to a mixing bowl.
4. Add salsa, stir until everything is combined.
5. You can serve it just like this or you can warm it up.
1. Add queso into a small pot on very low heat.
2. Cook for about 10 minutes, stirring frequently.
3. Once warmed up, transfer to a serving bowl.
4. Serve immediately.
**Be careful not to heat to long, or on high heat, or it will start to harden.**
No Cooking Required!!!
1/2 cup macadamia nuts
4 Tbsp almond milk (unflavored, unsweetened)
3 ripe avocados, pitted and scooped
1 clove garlic
1/2 lemon, juiced
3 cups fresh spinach, packed
1 cup artichokes
1/2 tsp salt
1 Tbsp olive oil
pepper to taste
Chips, crackers, or veggies for serving
1. In a high speed blender, combine macadamia nuts, almond milk, lemon juice, and only 1 of the avocados.
2. Blend until creamy.
3. Pour into a food processor along with the 2 remaining avocados, garlic, spinach, artichokes, salt, olive oil, and pepper.
4. Pulse until you get a smooth, yet slightly chunky dip.
5. Serve with chips, crackers, or veggies.
1 1/2 cup raw cashews
1 cup almond milk (unsweetened , unflavored)
15 oz. can navy beans (rinsed and drained)
1 lemon , juiced
2 Tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2 Tbsp vegan mayo (I use Sir Kensington's fabanaise)
3 Tbsp hot sauce (for mild) 1/3 cup (for spicy) Add more if you like it really spicy!
2/3 cup (+ 1 cup for the top) daiya cheddar cutting board shreds (Not the original daiya cheddar)
**You can use any meltable vegan cheese that you like!
1 cup cauliflower rice (steamed)
chips or pita slices for dipping
Preheat oven to 375 degrees
1. In a food processor or high speed blender, blend, cashews, almond milk, navy beans, lemon juice, nutritional yeast, garlic, onion, salt, and hot sauce.
2. Transfer into a large mixing bowl. Then fold in 2/3 cup daiya, cauliflower rice, and vegan mayo.
3. Mix until everything is evenly combined.
4. Oil an 8x8 in baking dish, pour and evenly spread the dip into the pan.
5. Using the remaining 1 cup of daiya cheddar shreds, sprinkle evenly on top.
6. Cover tightly with foil.
7. Bake 20 -25 mins. Until daiya shreds start to melt.
8. Serve with chips or warmed pita slices.
***Do not overcook, the dip could become hardened or dry.
***This could also be assembled and stored in the fridge a day ahead and then baked the next day.
1. Relax and Get Rest!!!
This is so important when you are sick. Getting sick is usually our bodies way of telling us to slow down and hit the breaks a little bit. If you are always on the go and never giver yourself some time to rest and recharge, eventually your body will make you, by some form of illness or injury. I understand that everyone is busy with work or kids, but try your best to get as much rest as possible if you want to get better faster!
2. Take Probiotics
Everyone should be doing this on a daily basis. But if you are not, start now! Probiotics are the good bacteria that live in your digestive system (Gut). Unfortunately with all the antibiotics we take and chemicals in our food, its causing us to have a lot less of the good and more of the bad bacteria. When you take an antibiotic, not only does it kill the bad bacteria but it also kills the good bacteria along with it, this is why its important to be taking probiotics regularly. This can help immensely when you have a cold, I recommend taking more than your normal dose when you have a cold, I take 2 or 3 before bed if I feel something coming on. That will give you a nice dose of healthy bacteria to help kill any viruses and boost your immune system. (which we all know 80% of our immune system is in our gut!) So we want that to be nice and healthy.
-My favorite probiotics are...
Garden of Life Once Daily Women's
3. Turmeric, Ginger, and Lemon
You can combine all of these, or choose one and load up. You can use them in tea, smoothies, or as a fresh pressed juice.
Turmeric- Super anti-inflammatory and antioxidant. Supports immune system and fights infections.
Ginger- Another good anti-inflammatory, helps aid in digestion and nausea. Natural pain reducer. Fights infections.
Lemon- Great Source vitamin C. Antioxidant. Helps to alkalize the body and reduce acidity. Cleanses and detoxifies the liver and kidneys. Boosts immune system.
4. Vitamin C and Zinc
Vitamin C- Helps support a healthy immune system. Antioxidant. Helps repair damaged tissue in the body. (Also great for your skin!)
Zinc- Helps the immune system fight off bacteria and viruses. Antioxidant, fighting free radical damage and helps to balance hormones.
5. Thieves Essential Oil
This is liquid gold in my opinion. I use it any time I'm feeling under the weather and I swear I feel better in no time. Thieves essential oil mixture is antibacterial, antiseptic and antiviral, and have immune-stimulating properties. You can also use it to clean your house and keep viruses from spreading. My favorite way to use it is to apply it on the bottoms of my feet at night. We have a bunch of nerve endings and larger pores in the bottoms of our feet, which helps the oil to absorb quickly and easily. You can also diffuse it, diffusing Thieves Oil will purify the air, kill germs and eliminate odors.
Learn more about Thieves Essential Oil > Here
6. Eat Less
This one might be a little controversial, but in my opinion it help the body recover faster. Believe it or not it takes a lot of energy to digest food. So when you give your digestive system a break, your body will use that energy to help repair and restore other parts of the body that need it. You do not need to starve yourself, but eat easily digestible, nutrient dense, whole foods. And don't stuff yourself. Studies have shown the short periods of fasting may help promote a healthy immune system, immune cell recycling, and lowering inflammatory responses in the body.
7. Drink More Water
This seems so obvious but it can be difficult for some people, especially in the winter to remember to stay hydrated. Stay away from sugary caffeinated beverages, that suppress your immune system. Try to go with natural spring water, purified, or filtered water, along with tea. Drinking plenty of fluids will help flush out toxins and cleanse your organs so they can work properly.
I hope this helps you to have a speedy recovery!! And remember to always eat as natural and organic as possible to help give your body the nutrients it needs to heal.
Feel Better Soon!!!
1 1/2 cups organic cane sugar
1/4 cup coconut oil
7 drops pepperment essential oil
5 drops thieves essential oil
5 drops Christmas Spirit essential oil
1. In a medium size mixing bowl combine sugar and coconut oil. ( using a fork works well.)
2. Add more sugar or oil to make the right consistency, you don't want it to be too wet but enough to exfoliate your skin.
3. Next add the essential oils, using the fork, mix oils with the sugar and coconut oil.
4. Scoop into a glass container or jar with a lid.
5. Use on wet skin, moving in a circular motion.
6. Perfect for holiday gifts!!
This is my favorite to make around the holidays!! Nobody even knows its allergy friendly and vegan.
- Easy to make and can be made the night before and heated up in the oven the next day!!
2 (10oz.) boxes gluten free lasagna noodles (I use Tinkyada Brown Rice Lasagne Noodles)
1 yellow onion, chopped
2 small zucchini, chopped
3 (8oz.) packs baby bella or button mushrooms
2 veggie burgers of your choice ( I used Hilary's world best veggie burgers)
1 1/2 jars marinara sauce ( I like Bove's )
1 Pack Daiya mozzarella cutting board shreds (optional)- Not to be confused with Daiya original style shreds.
2 Tbsp oil
1 1/2 tsp garlic
1 tsp salt
1 Tbsp coconut aminos
Cashew Cheese Sauce
3 cups raw cashews
1 lemon, juiced
5 Tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp garlic
1/2 tsp salt
1 1/4 cup water
1. In a wok or high sided frying pan, add oil and onions with a dash of salt. Cook for about 3 minutes.
2. Next add zucchini and mushrooms, cook for another 5 minutes.
3. Then add garlic, salt, and coconut aminos. Continue cooking until the liquid from the mushrooms and zucchini is mostly gone.
4. In a separate pan cook both veggie burgers then crumble them.
5. Add crumbled veggie burgers to the zucchini/ mushroom mixture to absorb the rest of the liquid. Set aside.
6. Boil a pot of water for lasagna noodles and cook noodles according to package instructions.
7. While that is cooking, make your cashew cheese by blending all cashew cheese ingredients together in a high speed blender. Adding small amounts of water if needed to get a creamy consistency. Set aside.
8. In a 13x9" baking dish start assembling by adding
-a layer of marinara sauce to the bottom of the pan.
-layer of lasagna noodles
-layer of cashew cheese
-layer of mushroom, zucchini, and veggie burger mixture
-sprinkle a layer of daiya mozzarella shred (if using)
9. Repeat steps until you get to the top of the baking dish.
10. For the last layer end with cashew cheese and the rest of the daiya shreds.
11. Cover with foil and bake for 30-40 minutes at 400 degrees until bubbling and cheese is melted, leaving the foil off for the last 7-10 mins.
12. Let cool for 10 mins. and serve!
**** If making a day ahead let it cool completely, cover it, and refrigerate.
****To reheat, cover with foil and heat at 375 degrees for about 30- 40 minutes. checking frequently, until warm.
Write something about yourself. No need to be fancy, just an overview.