top of page

Snacks

  • mixed nuts

  • veggies and dip

  • 1/2 apple with almond butter

  • pork rinds (chicharrones) with guacamole or other dip

  • unsweetened shredded coconut

  • cheese crisps - recipe

  • nitrate-free pepperoni sticks

  • nitrate-free sausage, pickles, and manchego or pecorino cheese.

  • olives

  • prosciutto, goat cheese, basil, and tomato roll 

  • canned oysters or tuna

​

Digestive Elixir

1/4 cup almond milk

1 cup hot water

1/2 tsp ginger

1/2 tsp turmeric

1/2 tsp cinnamon

1 tbsp coconut oil

Blend and serve. Great for a morning or bedtime drink. 

​

Chocolate Nut Butter Cup (if you love Reese's Peanut Butter cups, you'll love this healthy alternative)

1/4 cup raw hazelnuts or macadamia nuts

1/2 cup raw ground walnuts

3 tbsp coconut oil

2 tbsp cocoa powder

2 packets or 1/4 tsp of Sweet Leaf stevia 

sprinkle of salt

Blend nuts in a blender or bullet into small pieces. (I find flat blade works best). Add remaining ingredients and blend until smooth and liquefied. Pour into muffin papers. Chill in fridge until set and then store in freezer and serve chilled. Makes 6 servings. For an extra yummy occasional treat, try roasted nuts.

​

Pancakes

1 egg

2 tbsp almond flour or coconut flour

1/2 tsp baking powder

pinch of salt

splash olive oil

Mix egg in a bowl. Add remaining ingredients. Cook in a small hot pan for about 3 minutes each side. Serve with berries.

​

Crustless Pumpkin Pie

1 400 ml can unsweetened pumpkin

4 tbsp coconut oil

1 egg

dash salt

1 tsp cinnamon

1 tsp allspice

2 packets or 1/4 tsp of Sweet Leaf stevia 

Blend all the ingredients in a food processor or blender. Place mixture into a small baking dish or 4 individual ramekins. Bake for 20-30 minutes at 350F. Let cool and refrigerate. Serve chilled. Makes 4 servings.

​

Chocolate Cake in a Mug

2 tbsp almond flour or coconut flour
1 tbsp cocoa powder
2 packets or 1/4 tsp of Sweet Leaf stevia 
½ tsp baking powder
¼ tsp vanilla extract
1 pinch salt
1 egg
1½ tbsp melted coconut oil
1/2 tsp cocoa powder
Combine dry ingredients in a small bowl. Stir in egg and melted coconut oil or butter. Mix until smooth. Pour into two well-greased coffee mugs or microwave-safe ramekins. Microwave at maximum power for 1 & 1⁄2 minutes. Remove and let cool for a minute.

It Tastes Like Raspberry Cheesecake

3 tbsp crumbled goat cheese or 1 slice goat cheese

2 tbsp raspberries

stevia

(optional drizzle of your favorite balsamic vinegar such as cinnamon pear, pomegranate, blackberry ginger, or cherry)

Mix together and serve.

​

Chocolate Raspberry Pudding

1 avocado

1/4 cup frozen raspberries

1 tbsp cocoa powder

1/3 cup almond milk or water

Blend together ingredients and serve.

​

Strawberry Vanilla Pudding

1/2 avocado

1 tsp cinnamon

1/4 cup strawberries

1-2 tsp vanilla

1/4 cup almond milk or water

Blend together ingredients and serve.

​

Vanilla Custard

6 egg yolks
½ cup unsweetened vanilla almond milk
1 tsp vanilla extract
2 packets or 1/4 tsp of Sweet Leaf stevia 
¼ cup melted coconut oil 
Whisk together egg yolks, almond milk, vanilla and sugar in medium metal bowl.
Slowly mix in the melted coconut oil. Be sure the oil isn't hot, or the eggs may cook unevenly. Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)
Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)

 

Fire Roasted Red Pepper Guacamole

1 red pepper, halved and seeded

1 avocado

2 cloves garlic, minced

1 tbsp olive oil

1/2 tsp salt

1 tsp lime juice

red chili flakesCombine garlic and oil in a small oven proof ramekin. Cover with foil and place in preheated oven at 300F for 40 minutes. Place red pepper on top grill in BBQ skin side up. Grill at 350F for 40 minutes. When pepper is done and cooled, chop it up. Mash avocado in a bowl, stir in remaining ingredients. Serve with cheese or veggies. 

​

Basic Guacamole

1 avocado
1 clove garlic, chopped
1/4 tsp unprocessed sea salt
1 tsp lime juice
springs of cilantro, chopped (optional)
sprinkle of red chili flakes
Mash avocado. Stir in remaining ingredients. Serve with veggies or pork rinds.

​

Carrot Muffins

1/2 cup coconut flour

1/2 tsp baking soda

1 tsp baking powder

sprinkle salt

1 tsp cinnamon

1/2 tsp allspice

4 packets or 1/2 tsp of Sweet Leaf stevia 

splash vanilla

1 egg

3 tbsp coconut oil

1/2 cup grated carrots

Mix together above ingredients in a large bowl. Spoon evenly into 6 muffins tins lined with muffin paper. Bake at 350F for 15-20 minutes. Store in freezer.

Chocolate Coconut Pudding

1/2 avocado

2 tbsp unsweetened coconut

1/4 cup almond milk

1 heaping tsp cocoa

1 packet sweet leaf stevia (optional)

Blend in mini food processor or blender and serve. 

​

Frozen Yogurt

2 tbsp creme fraiche

2 tbsp frozen blueberries or raspberries

1 tbsp chopped nuts

Mix together and serve.

​

Coconut Almond Dessert

2 tbsp shredded unsweetened coconut

1/2 tbsp almond butter

1 packet of Sweet Leaf stevia

sprinkle of cinnamon

Mix together ingredients and serve. 

​

Chocolate Custard

1 can unsweetened pumpkin

4 tbsp coconut oil

1 egg

dash salt

2 packets or 1/4 tsp of Sweet Leaf stevia 

1-2 tbsp cocoa powder

Blend all the ingredients in a food processor or blender. Place mixture into a small baking dish or 4 individual ramekins. Bake for 15-20 minutes at 350F. Let cool and refrigerate. Makes 4 servings.

​

Cinnamon Spice Nut Butter Cup

1/4 cup raw macadamia nuts

1/2 cup raw ground walnuts

3 tbsp coconut oil

1 tsp cinnamon

1/2 tsp allspice

2 packets or 1/4 tsp of Sweet Leaf stevia 

sprinkle of salt

Blend nuts in a blender or bullet into small pieces. (I find flat blade works best). Add remaining ingredients and blend until smooth and liquefied. Pour into muffin papers. Chill in fridge until set and then store in freezer and serve chilled. Makes 6 servings.

​

Raspberries and Almond Butter

1/2 cup frozen raspberries

1 tbsp almond butter (you may thin it out with a bit of water to make it easier to toss)

Toss together and enjoy.

​

Fire Roasted Salsa

3 vine ripened tomatoes, whole

1 jalapeño pepper, halved and seeded

1/4 onion

2 cloves garlic, minced

1 tbsp olive oil

1 tsp lime juice

3/4 tsp real salt

2 tsp apple cider vinegar

fresh cilantro

Combine garlic and oil in a small oven proof ramekin. Cover with foil and place in preheated oven at 300F for 40 minutes. Place tomatoes, jalapeño pepper and onion on top grill in BBQ. Grill at 350F for 40 minutes. When vegetables are done and cooled, peel tomatoes and hand chop onion and jalapeño pepper. Place all ingredients in a blender and mix until desired consistency. Serve with rice crackers or tortilla chips. 

​

Shrimp Salsa

10 shrimp

1 mini cucumber, chopped

3 tbsp red onion, chopped

10 cherry tomatoes, chopped

1 tbsp olive oil

1 avocado, chopped

squeeze of lemon juice

1 tsp thyme

1 tsp fresh basil, chopped

4 tbsp mango (optional) 

½ tsp red chilis 

cilantro

salt and pepper to taste

Mix together ingredients and serve with cheese crisps.

bottom of page