Vegan

Smash Potatoes

This recipe was adapted from The Pioneer Woman. I like to serve potatoes, sweet potatoes, squash – or some other plant based carbohydrate – with dinner.  When I can find purple potatoes, I use those, because they help me add color to the plate and maximize our phytonutrients.

Coconut Whipped Cream

I read a great post about coconut whipped cream on Tasty Yummies, and have been experimenting with it ever since.  She was right — the Natural Value or Thai Organics brands make a better product than Native Forest. I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh fruit. Think: strawberries + cream. It’s also pretty awesome in coffee.

Chocolate Orange Truffles

This recipe for chocolate truffles from Practical Paleo is hands-down my favorite dessert recipe. I use a high quality, gluten-free and dairy-free cocoa powder from TCHO. Just make sure you read the labels well and splurge on higher quality ingredients. Coconut butter is meatier than coconut oil, and pretty yummy right out of the jar.

Grain-free Granola

This recipe for grain-free granola is adapted from the Make It Paleo cookbook by Bill Staley and Hayley Mason. It seems high maintenance because you have to soak the nuts overnight and then oven dry them the next day. It’s a process, but it’s worth it. Overall, I actually think it’s easier than the traditional granola I’ve made, which involves a sticky mess and lots of stirring. You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.

Berry Compote

I like to make this on those rare occasions when I’m actually making a batch of gluten free waffles or pancakes. It’s a healthier, low sugar alternative to maple syrup. Especially if you’re using berries, which are loaded with antioxidants and have a low glycemic index. Plus, it’s easy — because I usually have several big bags of frozen organic fruit on hand from Costco. 

Lemon & Garlic Green Beans

People ask me for this recipe a lot. I think the secret is using good quality ingredients. Because it really is so simple. It makes a fresh, lemon-y dish that is great with fish and chicken, eggplant, kale, grilled broccoli — or anything that goes well with lemon. You can make it really simple by buying the pre-cut green beans in your produce aisle.