Tag Archive for: dairy-free

Plate of black bean lentil tacos on a plate

Black Bean Lentil Tacos

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Black bean lentil tacos are a high-fiber meatless alternative to traditional tacos. They are also more economical and quicker to prepare than meat tacos.

I wanted to share my favorite brand of gluten-free wraps. They are Siete brand and found in the refrigerated section of your healthier grocery store. They also have chickpea and almond flour versions.

Seite brand cassava gluten free wraps

Or instead of using gluten-free wraps, I love this on a bed of greens, organic of course. It can always be served over organic rice or quinoa as a taco bowl.  Speaking of, like always, use organic ingredients to lower your toxic load.

Being primarily dairy-free is important to me as well so I use many of the products from Follow Your Heart. We love their sour cream and cheeses. Pepper Jack is my favorite version but they have a variety of other dairy-free flavors including cheddar, mozzarella and gouda.

Follow Your Heart Dairy Free Pepper Jack Cheese

Ingredients

1 small onion diced, 1/3 cup

2 cloves garlic, minced

3/4 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

3 cups cooked green lentils (1 cup dry)

1 can (15 oz) black beans, rinsed and drained

1/3 cup salsa

2/3 cup low-sodium vegetable broth

Gluten-free taco shells or wraps.

Optional toppings: tomato, lettuce, avocado, dairy-free sour cream, cilantro, olives

Directions

Heat half the broth over medium-high heat in a large skillet. Add and saute the onions for 6-7 minutes.

Add garlic, cumin, chili powder, and salt. Heat for 2-3 minutes.

Reduce heat to low and add lentils and black beans. Stir all to combine.

Add salsa and vegetable broth. Stir and heat for about 5 minutes. Add remaining broth if necessary to keep it creamy.

Spoon into a taco shell or on a bed of greens. Add toppings of your choice.

Makes 6-8 servings or tacos.

Note: Taco seasoning can be made up in advance. I purchase organic bulk herbs from Mountain Rose Herbs and save so much money.

 

 

 

 

non dairy tomato soup

Non Dairy Tomato Soup

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I found a classic milk-based recipe and converted it to non dairy tomato soup. Tomato soup evolves such strong positive emotions from my childhood. Nothing says home more than grilled cheese and tomato soup. I’m pretty sure I lived on it growing up. Hmm, maybe that’s why I’m gluten and dairy intolerant?! However, we did throw in a few grilled peanut butter sandwiches along the way.

Do you have a favorite food or foods that bring back positive memories of home?

Not only did I convert to dairy-free but also gluten and oil-free.  You never know when you healthily a recipe if it will convert as well. I was really happy with the flavor and would love to hear your feedback. Not only did I swap the flour for arrowroot but I omitted the sugar. As always, my ingredients and seasonings are all organic.  My goal is to reduce inflammation and chemicals in our bodies.  I love my family and myself that much.

 

Ingredients

1 T of organic butter or ghee

1 tsp chopped garlic or 1-2 cloves

2 T Arrowroot powder

1/2 tsp of Celtic or Pink Himalayan salt

1/8 tsp black pepper

1/2 tsp dried basil

1/2 tsp dried minced onion

1/2 tsp oregano

1 14 oz can of diced tomatoes

2 cups cold milk such as coconut or Malk oil-free almond milk

Directions

Place the contents of the canned tomatoes into a Vitamix or food processor and puree until smooth. Set aside.

Saute the garlic and butter together for a few minutes.

Next, blend the arrowroot powder and seasoning.

Remove from heat and stir in the 2 cups of pureed tomatoes. Bring to a boil stirring constantly. Boil for 1 minute.

Add 2 cups of cold plant-based milk.

Heat almost to boiling and serve.

I like to top it with Bragg’s Nutritional Yeast instead of grated cheese.

Serve with gluten-free crackers, Mary’s Gone Crackers is my favorite or gluten-free bread such as Simple Kneads. A side salad pairs well with organic vegetables, of course.

 

bowl of cabbage soup naturopathic doctor digestive health gut health

Cabbage Roll Soup

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Cabbage roll soup brings back so many memories of my mom’s stuffed cabbage rolls or Golumpki. Golumpki is a traditional Polish dish and a labor of love. My dad was Polish and my mom was Czech so we had lots of great food to experience. I don’t know about your family, but my family bonded over food. Do you ever feel kinda yucky and you want your mom’s homemade chicken soup? Or smell corn beef and cabbage and remember New Year’s Day with your grandparents? 

Food often brings families together! I know I love making my mother’s cookies (with modifications) for Christmas and sharing our memories of her while we gobble them down. This cabbage soup brings back all the good feelings for me. It was one of my favorites (which I hold right up there with Kolache and Pierogies). And I wonder why I ended up with gluten intolerance?! 

The recipe is easy and only took about 15 minutes to prep and chop the veggies. I used my food processor so the cabbage was a bit finer. 

A friend shared this recipe but it seemed a bit heavy on the tomato side. So I made modifications to suit my needs and it turned out delicious. I was looking for an easy Christmas Day meal and it was perfect. It was full of flavor and nostalgia. And with record colds here in South Carolina, it was even better. I love to serve this soup with gluten-free crackers or bread. My favorite GF organic cracker is Mary’s Gone Crackers. Simple Kneads bread is my favorite. They don’t use “junk” grains (rice, potato starch, tapioca) like most gluten-free breads do. They use ancient grains such as quinoa, millet, pumpernickel, etc. 

Ingredients

  • 2 tsp coconut oil
  • 1 lb lean ground beef or ground chuck
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 3 cloves garlic, minced*
  • 4 cups chopped green cabbage
  • 2 medium carrots, diced
  • 4 cups low-sodium beef broth
  • 2 8 oz. cans tomato sauce
  • 1/2 cup organic white rice uncooked
  • 3 bay leaves
  • 3 tbsp light brown sugar (I used organic coconut sugar)
  • 2 tbsp fresh chopped parsley (optional)

 

Instructions

  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced *garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 30-40 minutes, until rice and carrots are tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.
  7. Serves 6

*Note: Be sure to mince your garlic at least 10 minutes in advance of cooking to release the allicin (the therapeutic property in garlic)

What was your favorite meal growing up? Is it still your favorite? If it’s changed, what is it now? We would love for you to join our FaceBook group and share your answers! Our group is full of women who are on the same healing journey as you and we would love for you to join us. 

And if you have questions on your health, gut, hormones or any female health need, schedule with me here.

 



cashew cookie bites

Cashew Cookie Bites

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Introducing Guilt-Free Cashew Cookie Bites: A Delicious, Quick, and Healthy Dessert Alternative

When it comes to a tasty treat that’s not only easy to make but also a healthier option for your sweet tooth, look no further than our Cashew Cookie Bites. With just five simple ingredients and a preparation time of mere minutes, these little delights have become a staple at my events, seamlessly replacing those less-than-healthy desserts.

Not only are they a scrumptious indulgence, but Cashew Cookie Bites are also gluten-free and dairy-free, making them an ideal choice for those with dietary restrictions. And did I mention they are guilt-free too? Instead of dwelling on diets and deprivation, let’s focus on what you can relish.

The moment you take that first bite of these delightful morsels or any other healthier treats, you might discover that your cravings for processed, sugar-laden foods begin to wane. It’s all about embracing the positive impact food can have on how you feel. Do your food choices leave you feeling light, energized, and invigorated? Or do they make you feel heavy, bloated, and lethargic? Your body is trying to communicate with you through these sensations.

If you find yourself in the latter category, it’s a sign that your digestive system might not be functioning optimally. In such cases, digestive health testing can be an invaluable tool to help you get back on track. Alternatively, you can start with something as simple as a digestive enzyme to see if it makes a difference. Remember, staying healthy doesn’t have to be a challenging endeavor.

So, why not start by whipping up a batch of Cashew Cookie Bites, savoring their deliciousness while making a conscious choice to put your well-being first? It’s a small step toward a healthier, happier you! Eating health doesn’t have to be hard or bland.

Ingredients for Cashew Cookie Bites
ingredients for cashew cookie bites

1 1/3 cup raw cashews

2/3 cup gluten-free, glyphosate-free One Degree organic oats

5 Tbsp. raw unfiltered honey, agave, or organic maple syrup

1 scoop or packet of Perfect Aminos Power Meal (or your favorite nonGMO plant-based protein powder)

1/3 cup dairy-free mini-chocolate chips (Enjoy Life brand is non-dairy)

Directions for Cashew Cookie Bites

First, blend cashew and oats in a food processor until flour-like consistency.

Next, stir in Perfect Amino Power Meal and honey or agave. Chocolate chips can be added to the food processor at the end or folded in at the end. Roll into bite-size balls. If it is too dry, add one tablespoon at a time of plant-based milk or water.

Store Cashew  Cookie Bites in the refrigerator in a sealed container. Enjoy and let me know what you think of them in the comments. Or more importantly, let me know if you were able to stop at eating just one! I’ve not been able to achieve that yet.

If you are a serious chocolate lover, you can replace the vanilla protein with chocolate. When it comes to animal protein powder, always use a clean nonGMO version.

Note: If you struggle to digest nuts which many people do, try soaking the cashews for a few hours in water or soaking them overnight. Rinse and pat dry before using in the recipe. This makes them much more digestible for those who struggle.

A Bowl of Quinoa Celery Cranberry Salad

Quinoa Celery Cranberry Salad

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My absolute favorite go-to lunch is quinoa celery cranberry salad. Since it uses dried cranberries, these are typically ingredients you can easily keep on hand. You could also use dried cherries or even raisins but I really love the tartness of the cranberries. I typically make the quinoa in advance but it cooks in 15 minutes so this is still a quick lunch or supper.

This recipe is naturally gluten-free and contains complete protein from the quinoa. It also digests well for most people. As a Digestive Health Specialist, I like to keep that in mind! I use all organic ingredients as well as I feel it is critical to reducing our toxic load.  Also, celery is on the Dirty Dozen list from EWG.org. EWG is a nonprofit organization that helps protect families from toxic chemicals by testing fruits, vegetables, and even personal care products on their Skin Deep site. Consider checking both sites before you purchase non-organic products.  It’s so important, it could save your life!

But I hope you enjoy this salad as much as I do. Please let me know if you make any adjustments.

Note: The recipe suggests you let it sit for an hour to bring out the flavors and I typically do. But if you can’t wait, it’s delicious to eat right away.  Enjoy!!

Ingredients

1 cup dry quinoa

1/2 cup dried cranberries (or dried cherries)

1 1/2 cup chopped celery

1/2 cup chopped pecans

1/2 cup fresh cilantro or parsley, chopped

1 Tbsp olive or walnut oil

2 Tbsp fresh lemon juice

3 cloves of minced garlic

1 tsp pink sea salt

1 Tbsp Braggs or coconut aminos

 

Prepare quinoa on the stove according to directions. Typically you use a 2:1 ratio of grain to water. So 1 cup of dry quinoa to 2 cups of water.

Combine cranberries, celery, pecans, and cilantro or parsley in a large bowl.

Combine the oil, vinegar, lemon juice, garlic, and salt in a small bowl.

Combine all ingredients and mix well.  Let sit refrigerated for about 1 hour.

Makes 3-4 servings.

 

Raw Omega Energy Bites

Raw Omega Energy Bites

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Raw Omega Energy Bites are my new go-to.  Have a sweet tooth and need a quick healthy fix? Or maybe a quick energy lift in the morning with your coffee. Raw Omega Energy Bites can be made in minutes and fulfill your need for sweet, delicious, and healthy.

These are also great to take to holiday parties as they look quite festive. The walnuts and chia seeds supply a good source of omegas in this delicious treat!

As always, these are gluten-free and dairy-free. To ensure they are even healthier, consider using organic or whole food ingredients.

Let me know how you enjoy them.

Ingredients:

1 cup pitted Medjool dates

1/2 cup raw walnuts

2 Tbsp whole chia seeds

2 Tbsp unsweetened coconut flakes (more if you want to coat them)

1 serving chocolate or vanilla protein powder

1 tsp cinnamon

 

Place all ingredients in a food processor and pulse until combined and sticky. If you dates are dry, soak them in warm water first 10-30 minutes. Add additional water if necessary when mixing for desired consistency. I like mine to be a bit chunky with the nuts so I don’t over blend the mix.

Take approximately 1 T of the mix, and roll between your hands into balls.

Optional: Place an additional 1-2 Tbsp of coconut flakes and roll the balls into it. Store in the refrigerator for up to one week in an airtight container.

Drop a comment to let me know how much you enjoy it or if you made any variations.

 

Health Issues from Drinking Milk

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Are there health issues from drinking milk? Cow’s milk specifically.  Contrary to the billions of dollars the dairy industry paying actors and models drinking cow’s milk, it doesn’t do a body good. Here are just a few reasons why cow’s milk may not be a good option for our families and why you might want to take a closer look if it’s used by your family.

1. Growth Hormones

Hormones such as rBGH and rBST are genetically engineered hormones that are injected into cows to make them produce more milk. This causes problems in the milk and stimulates the production of the AGF-1 hormone. IGF-1 promotes cell division, which can lead to cancer. Consider teenage girls and how quickly they are developing physically today compared to years ago. Growth hormones can also escalate the age at which a girl starts her menstrual cycle. Starting menstrual cycles early is linked to increased rates of breast cancer. Look at this article from BeatCancer.org, where dairy is listed in the top five cancer contributing foods.

2. Antibiotics

Think of all the yogurt people are eating to add good bacteria to the body. Next, think of all the antibiotics that kill good bacteria that they are injecting into cows that are used to create it. According to Green America, 80% of all antibiotics used are used in livestock. What happens to humans that constantly take antibiotics? It typically destroys the gut thus the immune system.

3. Grain Fed

Most cows are grain-fed. What happens when cows eat grain and corn? It makes them fat. What happens when we eat cows that eat grain? You get the picture. Most importantly, cows are herbivores. That means they should be eating GREENS. Greens provide the meat/milk with good bacterial and vital nutrients such as Vitamin A, D, and K2. Grass-fed cows will not produce the toxic and dangerous mad cow’s disease. Also, the grain that the cows consume is genetically modified.

4. Pasteurization

Clean, raw milk provides beneficial bacteria. Pasteurization destroys good bacteria. It also denatures the structure of the milk proteins and fat into something that is less than healthy.

5. Lactose Intolerance and Digestibility

Most people lack the enzyme lactase that supports the body in breaking down milk sugar. The second highest good cause of allergies in the body behind peanuts is cow’s milk. Milk protein can contain up to 25 various allergens causing moderate to severe symptoms.

What about Organic or Raw Milk?

Organic milk of obviously better than conventional. However, even though the milking cows may be antibiotic or growth hormone-free, they are still typically not grass-fed or free-range. The quality of the milking cow’s life and the variety of grasses it’s able to graze is key in the nutritional value (or lack thereof) of the product.

Also, many organic milk brands are simply “farmer pledged” as organic as opposed to being tested and certified organic so read your labels and know your brands.

Dairy is also a highly inflammatory food that can create pain, inflammation, and mucous. Being an acidic food, it can disrupt the pH in the body which impacts homeostasis and digestion.

We also see a dramatic reduction in ear infections when a parent removes dairy from a child’s diet.

Don’t we need all the calcium milk provides?

Plant foods have as much if not more calcium as you get in milk. Plus, plant foods contain the proper ratios of magnesium and calcium. Cow’s milk does not contain the magnesium and calcium ratio necessary for optimal absorption. One example, chia seeds contain 600 mg of calcium in 2 ounces. Milk contains 300 mg in one cup.

Safer options for cow’s milk are organic sources of plant-based milk such as almond, rice, non-GMO soy, hemp, or coconut milk. Finding sources of clean, raw cow’s milk is a better option than pasteurized but raw goat’s milk is actually better due to the digestibility. Goat’s milk has been suggested as the best alternative to breast milk in cases where breastfeeding is not an option.

My challenge to you is to remove conventional dairy products from your diet for one week then share with me the difference in how you feel.  I experienced a dramatic reduction in allergies, congestion, reduced pain, and much-improved digestion (less gas, bloating).

 

Maple Pecan Cauliflower

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Maple Pecan Cauliflower is my go-to for a quick healthy lunch. There is a big debate in the south on the proper way to say pecan. Some pronounce it “P-can” and others, “P-con”. Some would even debate how I spelled the pronunciation! But, I think everyone can agree that you either love them or hate them. And boy, do I LOVE them. If you’re like me and love pecans, you are going to love this maple pecan cauliflower recipe.

This dish makes a great side, lunch, or you can make it a complete meal by serving it with rainbow quinoa. I first experienced a similar dish in my Green Chef subscription as a side and I knew I had to have more! It makes a perfect light lunch and has become one of my go-to’s when working from home. I absolutely love the blend of flavors in it.

Be sure you are using pure or organic maple syrup. Did you know that maple syrup is made in early spring? When it’s warm enough for the sap to flow but cold enough that it isn’t moving too fast. Farmers all through the woods are tapping and processing the clear sap that turns into our delicious syrup. If you’re lucky, you’ll find some for sale at your local farmer’s market. It doesn’t get more organic than that and if you follow me, you know that organic products are key to remaining healthy. The conventional brands are mostly high fructose corn syrup and other unpleasant ingredients. Of course, you can increase or decrease the maple syrup to suit your taste.

Ingredients:

2 cups of chopped raw cauliflower

2 tbsp pure maple syrup

1 tsp turmeric powder

3 tbsp pecans

Instructions:

Cut cauliflower into bite-size pieces and roughly chop pecans. Heat about 1 tbsp of cooking oil, such as coconut oil in a large skillet over medium-high heat. Add the cauliflower to a hot pan. Season with turmeric, salt, and pepper. Stir to coat. Cook for 5-8 minutes or until cauliflower begins to soften, stirring occasionally.

Add the maple syrup and a couple of tablespoons of water to the pan with the cauliflower. Stir and continue to cook for 3-5 minutes or until cauliflower is tender and evenly coated with maple syrup.

Sprinkle with pecans. Cook about 1 minute or longer or until pecans are lightly toasted.

And enjoy!!

We’re dying to know, how do YOU pronounce pecan? Cauliflower is so versatile, I mean, we’re even making pizza dough with it! What did you think of this recipe? Let us know! What is the craziest way you have prepared cauliflower? If you are looking for more delicious recipes like this one, be sure to follow us all on social media platforms so you get first access. Want to know if foods like this maple pecan cauliflower are best suited for your body? Book a call with us and see what testing options are best for you!

 

Chocolate Peanut Butter Fudge

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Chocolate Peanut Butter Fudge

These jewels are dairy-free, gluten-free and there is no added sugar. I love these for a sweet craving with adding sugar to my diet. The Sync Chocolate powder contains no added sugars, is gluten-free and vegan. As always, use organic ingredients! You are worth it.

  • 1/2 c all-natural almond butter or peanut butter
  • 5 pitted Medjool dates
  • 1 scoop Modere Sync Chocolate Powder (or your favorite plant-based shake)

Process all ingredients in a Vitamix or food processor. If your dates are a bit hard, you can soak them in hot water for 5 minutes and drain the water before using. If the mix is a bit dry, add a splash of plant-based milk. Press into a pan, freeze, and enjoy! Top with almonds, pecans, or walnuts. I store them in the refrigerator but they won’t last long. Stay healthy.

Sugar free Almond Cookie Recipe

Almond Cookie Recipe – Gluten Free, Sugar Free, Dairy Free

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After completing a food intolerance test, I learned I was intolerant to all sugars (honey, agave, etc) and dairy so I needed to find substitutes.  My goal was to go sugar free for 4-6 months and at about month three, I wanted cookies! I found a recipe, made a few modifications and finally came up with this!
Like pure stevia sweetener, the monk fruit sweetener is highly concentrated so a little goes a long way.  The key is using pure monk fruit to elminate fillers. My favorite is pure organic monk fruit sweetener from Julian Bakery.
Ingredients:
1 cup of Almond Flour
1/2 tsp Organic Pure Monk Fruit Extract Sweetener
Pinch of salt
1/4 teaspoon baking soda
1/4 cup softened (not melted) butter substitute (I used Earth Balance Coconut Spread)
1 egg
1 tsp vanilla extract
1/4 cup almond butter
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Blend almond flour, pure Monk Fruit sweetener, salt, and baking soda in a large bowl.
Combine dry ingredients with coconut spread.
Add egg, almond butter, and vanilla to the mixture and continue to blend by hands. The mixture will be wet.
Roll 1-inch dough balls by hand and place them on a baking sheet. Use a fork to flatten the cookies.
Cook in the oven for about 12-13 minutes until the top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the baking sheet.
Store cookies in an airtight container for up to 3-4 days or refrigerate. Makes 12-14 cookies.

Mango Bliss Balls

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These treats are delicious for dessert or breakfast! The original recipe called for dried apricots but since I had dried mango on hand, I substituted.  Be sure to use organic for all ingredients as conventional fruits and nuts contains toxic preservatives. Nuts, especially walnuts, can also contain BHT as a preservative which has to been linked to increased risk of cancer. Dried fruits may contain sulphur dioxide (sulfites) which has been linked to respiratory issues.  The #1 Rule is to read ingredient labels and buy organic!

1 c of dried organic apricots or mango

1 c. pitted dates

1/2 c raw organic almonds

1/2 c raw organic cashews

1/2 c raw organic walnuts

Set aside 1/2-2/3 cup of pure shredded organic coconut flakes

Place all the items in a bowl (except coconut flakes) and pour boiling water over until covered.  Let soak for 15 minutes, drain and add to a food processor.  Mix until everything is finely chopped. Roll into small balls and roll in coconut. Store in the refrigerator.  Makes about 20-30 balls (depending on the size that you roll them).

 

Sweet & Sour Chicken with Brown Rice

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Planning is the key to success when the goal is improving your health. Slow-cooking is an easy way to plan your week with healthy meals. Plan ahead by making one crockpot meal and one stovetop meal on the weekend to ensure you have good options throughout the week. This reduces the temptation to stop and grab fast food.

  • 1 lb chopped organic carrots
  • 1 medium white onion, chopped
  • 6 oz organic skinless, boneless chicken breasts or thighs
  • 2 cups of chopped pineapple
  • 1/3 cup brown sugar
  • 1 Tbsp nonGMO low-sodium Soy sauce or Bragg’s Liquid Aminos
  • 1/4 tsp of pink Himalayan salt salt
  • 1/2 tsp ground ginger
  • 1/4 tsp of fresh minced garlic or powder

Add:

  • 3 Tbsp Arrowroot powder (healthier thickening agent vs cornstarch)
  • 1/4 c water

Serve with 3 cups cooked brown rice.

Layer carrots and onions in slow cooker. Top with chicken.

Drain pineapple, reserving the juice. Place pineapple over chicken.

Next, mix pineapple juice, brown sugar, soy sauce, salt, ginger and garlic. Pour over the top.

Cook on low 6-7 hours.

Combine arrowroot powder and water then stir into the slow cooker. Cook an additional 30 minutes or until sauce is thickened. Serve over cooked brown rice. Garnish with a bit of dried cilantro.