Quinoa Stuffed Acorn Squash

Serves 4 2 Acorn squash cut in half and deseeded 1 Cup Rainbow Quinoa 1/2 medium onion Diced 16 oz Mushrooms Diced 1/4 Tsp Parsley 1/4 Tsp Celery Seed 1 Tsp Salt 2 Cups Tomato Sauce ( 16 oz can of diced tomatoes in sauce) 2 Bell Peppers deseeded and diced Directions: 1. Preheat oven … Continue reading Quinoa Stuffed Acorn Squash

Gundry’s Brazilian Cheesy Bread

His cookbook has been one of my favorites lately and I really enjoy sharing the recipes. At my work, there is a lot of people that come in asking for recipes that follow his diet. Well, here is another! Also, this recipe is Vegan and Gluten free. I make these to go with our Italian … Continue reading Gundry’s Brazilian Cheesy Bread

Gluten Free & Vegan Mushroom Cacao Cinnamon Rolls

How can you turn such a "bad dessert" into a healthy one? Well below is your step by step guide. Granted I still use coconut sugar but you can opt for monk fruit as well. Just add more cinnamon, and coconut oil, but not enough to where you make a soup with it. The filling … Continue reading Gluten Free & Vegan Mushroom Cacao Cinnamon Rolls

Paleo Carrot Ginger Muffins

A really amazing friend of mine had her birthday this month and one of her favorite things is carrot juice. Using my juicer I gifted her a refreshing juice and made these Carrot ginger muffins to go alongside. It was a major success and she loved them!¬† For the topings, I just got creative and … Continue reading Paleo Carrot Ginger Muffins

Pineapple Jalapeno BBQ Sauce

Something about homemade always tastes better. This sauce was so GOOD!! Making things from scratch has been one of my newer adventures. I understand the need to save time but the taste of homemade is nostalgic. This is the sauce I used for my BBQ pineapple pulled pork and I have linked this to the … Continue reading Pineapple Jalapeno BBQ Sauce

No Bake Vegan Almond, Date, and Pecan Doughnuts.

Blender required.   This recipe I have made before but this is the first time I used Barhi Dates. If you are not able to get the Barhi you can opt for the Medjool, it will still taste just as good. Barhi Dates have an almost caramel-like flavor. These I made for a good friend … Continue reading No Bake Vegan Almond, Date, and Pecan Doughnuts.

Collagen Sweet Potato Blondies

Adapted from Gundrys Plant Paradox Cookbook. Need ideas for breakfast or even dessert? You have found the right recipe. I even added some Primal Kitchen Vanilla Collagen in here to help with your bones, hair, skin, and gut. I enjoy using their products because if the simplicity and versatility. This is the same collagen I … Continue reading Collagen Sweet Potato Blondies

Instant Pot Spicy Pineapple Pork

Ingredients: 2 Lbs Pork shoulder ( bone in or boneless) 1/2 Cup Pineapple Juice 1 Cup Pineapple chunks / Cut pieces) 1 Tbs Coconut oil / Avocado Oil/ Ghee 1Tbs Cumin 1 Tbs Basil 1/2 Tbs Black Pepper 1/2 Tbs Salt ( Add more if desired) 1 Small Jalapeno Homemade BBQ Sauce¬†   ( You … Continue reading Instant Pot Spicy Pineapple Pork

Paleo Blueberry Lemon Muffins

The urge to buy some premade muffins were strong this week. I was stronger though. These muffins are super easy to make and only take about 35 minutes. They are perfect for a quick morning breakfast and I even had one the other night for dessert. Ingredients: 2 Cups Almond Flour 2 Tbs Coconut Oil … Continue reading Paleo Blueberry Lemon Muffins

Gundry Shrimp and Kale Spaghetti

This has been one of my favorite cookbooks as of lately Plant Paradox Cookbook. I try not to have shrimp too often but I was intrigued by the use of kale and the miracle noodles. Both of these ingredients I have not cooked with before and I think this dish came out great and I … Continue reading Gundry Shrimp and Kale Spaghetti