Sweet Potato Shepard’s Pie

Here’s a nice, simple meal to feed the family or have a prepared meal for yourself for days. I have designed this recipe with bold flavor to accommodate a variety of food allergies or preferences. See the recipe bellow for gluten free, dairy free, and even meat free options:

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This meal goes great with a salad, sautéed spinach, or any other kind of green! Try this recipe, it uses new flavors and spices to deliver you a totally satisfying meal.

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Ingredients 

~Potato Layer~

2 Medium Sized Sweet Potatoes or 4-6 Yukon Potatoes

2 tbsp Coconut oil

2 Cloves of Garlic

1/4 cup sour cream or 1/2 cup vegetable broth

~Meat Layer~

3/4 lb of Organic Ground Beef or Seitan

1/2 Cup White or Yellow Onion

1/2 Cup Green Peas

1/2 Cup of Non-Gmo Sweet Corn

1 tbsp Cumin

1 tsp Turmeric

1 tsp of Salt

1 tsp of Pepper

1 tbsp coconut oil

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First, bring a large pot of water to boil, then add peeled and chopped potato slices inside. Cover with a lid, turn down to medium-high heat and let boil for 20 minutes.

Meanwhile, take out frying pan, add in coconut oil and beef (or beed alternative) on medium heat. Add diced onions, green peas, corn, and seasoning. Mix well and then cover with a lid until all of the contents are cooked thoroughly. Once finished, take off of heat and set aside.

When your potatoes are finished, strain, and place them into a large bowl. Place chopped garlic, salt, pepper, sour cream or veggie broth, and coconut oil in the bowl. Mash potatoes for chunky consistency or mix for a smooth consistency. Once finished, take a 8×9 in pan and place your meat and veggie layer evenly across the bottom and cover with your potato layer.

Eat and Enjoy ❤

Matcha Mamma’s Goddess Milk

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MATCHA ❤ The new love of my life is high in antioxidants, Vitamin B-complex,E, K, A and other trace minerals. It is also rich in polyphenols, chlorophyll, L-theanine and theophylline. The elements of matcha help to boost the immune system. The high antioxidant components help diminish free radicals in the body which allows the body to remain young and healthy looking. Matcha is a green tea which originates from Japan and has often been used for aid in diabetes, cancer, lethargy, and heart function.

Here, I have a delicious recipe for you which is full of such sweetness. The goddess milk is jam packed with highly nutritive ingredients that allow you to get that yummy, sweet taste without having to go on a sugar binge.

Ingredients

2 cups Rice Milk

1 tsp Spirulina

1 tbsp Matcha

A pinch of Himalayan Pink Salt

1 tsp-1 tbsp Honey

3-5 drops Stevia

Serves: 1-2

Place all ingredients into a cup, stir well and enjoy ❤

 

Honey Sweetened Chocolate Chia Pudding


Ingredients:

4 Bananas 

1/4 Cup Honey

3 tbsp Coconut Oil

1/4 Cup Cacao Powder

1 tsp Salt 

2 tsp Cinnamon

1/3 Cup Chia seeds
This recipe is about as easy as can be: take all ingredients and place them in a blender. Once it is well mixed place in a bowl and refrigerate for at least 30 minutes. If possible, refrigerate for 3 hours. Then, serve, eat, and enjoy 💜

Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Guilt Free Blueberry Pancakes

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Hello all! This recipe is inspired by Mark Hyman, MD. He is an amazing individual in the world of health today; acknowledging that food is medicine. I’m a big fan and a huge supporter. For great tips on how to heal your gut, your skin, recipes, and so so much more subscribe to his blog drhyman.com

This recipe is a delicious,  gluten free, sugar free, dairy free, candida friendly (minus the blueberries, but so close!) breakfast. And overall is just a great opportunity to try making your pancakes a little differently!

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Ingredients

3/4 Cup Coconut Flour or Gluten Free Flour

3 Eggs

1 Cup Almond Milk

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tbsp Vanilla Extract

1/4 Lemon

Pinch of Salt

1 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Blueberries

1 banana

Coconut oil

Syrup

1 Cup Blueberries

4 tbsp Water

3 tbsp Orange Juice

A pinch of Salt

Topping

Walnuts (optional)

Time: 15-20 minutes

Serves: 2-3

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Take out a large mixing bowl and mix together wet ingredients: eggs, milk, vanilla, & lemon. In a separate bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, blueberries & banana. Add dry ingredients to wet and mix well. Add more almond milk if needed to get a more watery batter/pancake consistency. Once mixed, take out a small pot and place in blueberries and water for syrup. Place on medium/low heat for 8 minutes. Stir frequently. Take out a frying pan and grease it well with coconut oil and turn to medium/high heat. Then begin to pour about 1/4 cup or less of the batter into the pan. Once bubbles appear on the top or the edges turn golden brown, flip. Continue to do this until you have used all your batter. Once the 8 minutes is up on the blueberries add salt and orange juice. Stir well and let simmer on low for two more minutes with the lid on top. Once done, serve with pancakes and top with walnuts. ❤

Gluten Free Sugar Free Paleo Muffins

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These muffins are surprisingly good! I expected them to turn into a rock of bland luckiness, but I was delighted to find that they are sweet, nutritious, hardy, and soft.

This is the perfect breakfast or snack for any one with severe allergies, wants to lay off the sugar, or is doing the Candida Diet. This recipe was inspired by one I found online at http://www.thecandidadiet.com, but I put a couple of my own special twists in there.

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Ingredients

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

1/4 Cup Flaxseeds

1/4 Cup Walnuts

1/4 Cup Pumpkin Seeds

2 Tbsp Chia Seeds

1/4 cup Raw Cacao

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove

2 Eggs

1-1 1/2 Tbsp Stevia

1 Tbsp Vanilla Extract

1/4 Cup Almond Butter

1-2 Cups Unsweetened Coconut Milk

Time: 25-30 minutes

Makes: 12

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Set the oven to 375 degrees. Take out one large mixing bowl and place in flour, coconut flakes, seeds, almond butter and cacao. Add in eggs and coconut milk and whisk until all the ingredients are well blended. If needed, add more coconut milk until the batter is sticky but not watery. Add in cinnamon, cloves, nutmeg, stevia and vanilla extract and continue to stir the batter. Take out your muffin tin and line it with cupcake liners or grease well with oil or butter. Fill your tin with the batter. These muffins don’t rise very much, if at all, so be sure to fill your liner to the brim. Garnish with more seeds and cacao, if you please. Place in the oven for 15 minutes. Check your muffins by placing a fork in the middle. If batter is still wet in the center cook for another 5-10 minutes. Once done, let them cool for 10 minutes, serve with a glass of coconut milk and then enjoy ❤

A Little Treat for the Sweet Tooth

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These are super easy to make, but I recently was introduced to them and have used them as a way to mitigate sugar cravings! These little guys have practically cured me! I have gone 4 weeks without any sugar and I brilliantly now crave these guys less, so now they really do feel like a treat when I make them! They are called Mochi!

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Mochi is a traditional food from Japan made with sweet rice and they are super easy to make! They take about 10 minutes to make! Just preheat your oven to 450 degrees and bake for 8-10 minutes. They puff up into these delicious, yummy pastries!

I, personally, like to get the cinnamon raison kind. Once they’ve been baked I drizzle honey over them and sprinkle cinnamon and nutmeg over it! So good!

What’s great about mochi is that the ingredients are only sweet brown rice, filtered water, raisons, cinnamon, and sea salt. They are a great alternative to any baked good full of excess sugar.

Thanks for reading! Be sure to check back for more recipes! Follow my blog to get more info on ways to be sugar cravings, coming soon! ❤