paleo

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.

Carrot cake muffins are easy and so delicious! These are healthy and satisfying enough to eat for breakfast, especially when topped with my favorite non-dairy cream cheese. Follow Your Heart brand non-dairy cream cheese is delicious enough that you won’t miss the conventional version. The recipe contains only honey and no refined sugars which should make any mom or baker happy. As always, use organic ingredients when possible. These muffins are gluten-free, dairy-free, and contain zero refined sugar.

Ingredients

2 cups almond flour
1 teaspoon baking soda
½ teaspoon gluten-free baking powder
¼ cup honey
3 eggs at room temperature
2 teaspoons pure vanilla extract
11/2 teaspoon cinnamon
½ teaspoon lemon zest
½ teaspoon nutmeg
½ cup unsweetened applesauce
1 cup shredded carrot 1 large carrot
½ cup unsweetened shredded coconut
¼ cup raisins
¼ cup chopped pecans
Additional chopped pecans and coconut for topping optional
Non-Dairy Cream Cheese (Follow Your Heart brand)

Instructions

Preheat oven to 350 degrees.

In a large bowl add the wet ingredients first (eggs, applesauce, pure vanilla extract, and honey) then add the dry ingredients (almond flour, baking soda, baking powder, cinnamon, nutmeg, lemon zest). Mix until fully combined.

Add shredded carrots, coconut, pecans, and raisins to almond flour mixture and stir until fully combined.

Scoop batter into a lined muffin pan. The batter will be thick.

Top muffins with chopped pecans and coconut. (optional)

Bake for 23-26 minutes. Please watch your oven because all ovens are different.

Remove and check centers with a toothpick. The toothpick should come out clean.

Allow cooling before serving.

Store in an airtight container. Refrigerate or freeze for longer-term storage.

Top with a non-dairy cream cheese-like Follow Your Heart brand! Yum.

Enjoy!