Mix together 2 medium cooked mashed sweet potatoes, 2 cups oat flour and Italian herbs (to taste). Melt butter/oil in cast iron pan. The pizza shown here is half of the recipe.
Flatten dough in pan; cook on 325-350 for 15-20 mins; top pizza with desired sauce and toppings (brown any meat first; blanch veggies). Cook for additional 15-20 mins. I halved the recipe for a personal pan pizza.
Want something baked but the lesser of evils, meaning something that’s high quality, with no dairy, refined flour, oils or sugars, and that feeling of not blowing your gains?
Found a recipe online and made these simple modifications and additions to upgrade it from a healthier ingredient perspective.
This treat is just that. In fact it has 2 scoops of nutritious, gut friendly plant-based protein (rice and pea), which is an awesome protein to cook with and we made it with our own flour from rolled oats. We also used coconut oil and applesauce as our fats. We even used nut milk (macadamia), cacao, and a combination of honey, maple and date syrup.
70-85g – oat flour
13.5oz – maple/date syrup or honey
1c – chopped walnuts
1/4c – apple sauce
1/4c – oil/butter
3/4 tsp – sea salt
1/2 tsp – vanilla extract
half cup – nut milk
2 scoops – vegan protein powder (rice & pea)
1/2c – dark chocolate chips or crumbled dark chocolate bar
1 tsp – baking powder
1-2 tsp – cacao powder
Preheat oven to 350 degrees. Combine all dry ingredients. Mix all wet ingredients. Gradually pour dry ingredients into the wet ingredient mixture and stir together until well mixed. Add walnuts and crumbled dark chocolate bar.
Serve warm with cream cheese/greek yogurt frosting and or ice cream of choice. Store in refrigerator for up to a week then freeze.
C A R R O T • C A K E oats, oh boy! Shoutout to one of my fave IG accounts @kylecarillet. This take on his recipe is so bomb! 💣 A hearty healthy scrumptious treat, that doesn’t make me feel guilty in anyway. I tend to have a sweet tooth so may as well put this on rotation for a healthier option (with protein).
Already packed with raisins, carrots and nuts (i used both pecans and walnuts), I also varied this recipe by adding an additional egg – for a total of three. One and a half heaping scoop of vanilla whey protein. Cristalized ginger pieces, additional nut milk (i used macadamia milk). I also added more maple syrup to the frosting for a thinner consistency.
Have fun with it. Next time I’m going to try more protein powder.
Adapted from @KyleCarillet (IG):
2c oats (or equivalent)
2 tsp baking powder
1/4 tsp nutmeg
1 pinch, salt
Separately mix together:
half cup nut milk + 1.5 scoop protein (preferably legion plant+ but can also use whey. Plant cooks better)
3 beaten eggs
1 tbsp chia seeds soak in the milk
3/4 cup maple syrup (255g)
three fourth cup carrots (1 med-lrg carrot)
half cup raisins
half cup nuts (walnuts or pecans)
half cup coconut oil
half cup applesauce
Topping (mix ingredients and place in ziplock bag cup tip and drizzle)
I truly love being able to use old bananas to make a really rewarding treat. Truth of the matter is, if it wasn’t for recipes like this, I’d be throwing out bananas all the time.
This is a basic banana bread recipe. Feel free to embellish it with anything from a coffee cake style loaf with crumbles to a maple glaze. Top it with basic vanilla ice cream and your in heaven!
Living alone makes it so hard to consume all of what I buy and cook before it goes bad. Ugh! So frustrating. But as the saying goes, when life throws you lemons, make lemonade! In this case when life throws you rotten bananas, why not make bread!?
This recipe makes two loaves, so if you live alone like me, share a loaf with a loved one. That’s my new strategy. Enjoy!
Sidenote: For an added twist, I added coconut oil dried bananas, pecans and dark chocolate chunks (smashed half of a chocolate bar). Garnished with (what else – yup, a banana sliced in half – a half for each loaf. Gives it a nice rustic cafe look. 🍌
K E Y L I M E CA K E – is one of, if not my favorite, cake at the moment. Decided to do something a little different this Thanksgiving, and was a bit scared, but i did it anyway and it was awesome!!!
I compared three different recipes on Pinterest, thereby creating my own version and I’m not disappointed at all!
My secret ingredient is mayonnaise. Mayonnaise is essentially oil, eggs and vinegar. So this isn’t too far fetched. The oil content in the three recipes averaged 3/4 cup. The egg content averaged 4.5 eggs. I substituted oil for the mayo 1:1 at 3/4 cups. I used 3 eggs (the three recipes were anywhere from 3-6 eggs). After letting the cooked cake sit for 2 days to allow the lime flavor to set in and intensify, I frosted it with key lime cream cheese frosting and this is it. The best cake I’ve EVER made.
History – people used mayo in (chocolate) cakes back in the during WWII or the Great Depression when food scarcity forced cooks craving sweets to get creative.
To start just mix in a couple tablespoons of mayo to boxed cake batter for rich flavor. Mix a whole cup to really up the decadence or just substitute it in a regular recipe for the oil at the same amount. 1 cup oil = 1 cup mayo.
There’s a ton of sporadic information out there (some good/some lacking). To add to my frustration, despite having friends that have been taking seamoss for years, I received very little or sporadic advice/assistance from them in this regard. As such, I decided to take the bull by the horns and do my own research. In keeping with the format of the quick articles contained in this blog, this article is brief however, the information on this superfood is vast, including sourcing it from reputable seaports and distributors is key to getting the best bang for your buck as well as the most nutrient dense product out there. Let this brief summary inspire your own more in depth research of what will work best for you, your lifestyle and your body.
At as little as two tbsps per day, this superfood contains 92 of the 102 minerals that make-up the human body and was widely popularized in the African American and other communities of color by the “self-proclaimed” doctor, Dr. Sebi (not an actual medical doctor).
Seamoss (Irish or carrageen moss), is a red algae. There are many different species. The most well-known and popular ones, Chondrus Crispus, Gracilaria and Eucheuma Cottinii come in a wide range of colors including gold, red, purple and more. It’s mainly found growing along the rocky parts of the Atlantic coastlines of Europe, the Caribbean and North America.
In Ireland, it’s been used for food & medicine for thousands of years and was even used during the 19th century potato famine as poverty food. Containing 92 of 102 minerals in the body, its considered one of the most nutrient dense foods on the planet. It is both vitamin & mineral rich, and when taken along with bladderwrack, will provide all of the 102 minerals that our body is made of and require. Among other things, this superfood filters out germs and bacteria during blood circulation. See the 3-minute video contained in this article for a more detailed list of its benefits.
The list of all the great things that this wonderful nutrient provides is almost endless. So much so, I decided to take the plunge and commit to it myself especially as we approach flu season and wave two of the novel Corona virus. Based on your lifestyle you can either opt for pill form, a pre-made gel or like me, you can make your own gel and bi-products by buying the actual dried seamoss itself. I’ve included a brief tutorial in my video, but there are also tons of them on youtube. I decided to buy the dried seamoss so I can use it in many different ways from cooking with it (including infusing it in teas), to making my own facial products and of course take internally. As of the writing of this article, I’m on my second batch of gel (which once gelled, lasts up to 14 days refrigerated).
I’m frugal and like getting the most of my investments. A little dried seamoss goes a long way. Dried seamoss lasts up to a year. For convenience, you can also freeze gelled seamoss in ice trays and store it in an airtight bag or container for up to 3 months.
Since there’s no shortage of distributors out there, after much reading, scrutiny and research; I decided start with a list of just a few that I felt a sense of confidence in to see for myself which brand I liked most (I’ve listed them below and will update as needed). Beware – some distributors make pool grown seamoss which isn’t necessarily fake, but it certainly doesn’t contain all of the desired benefits as wildcrated seamoss.
As I mentioned earlier, it can be used in herbal teas and even infused with cinnamon, which has it’s own blood regulating properties. But the uses are endless and further include, but not limited to smoothies, juices and water infused. I’ve even heard of people flavoring their own batches of seamoss with various other natural flavors. With regards to cooking, Seamoss can be used in porridge, soups and stews as a thickner. It’s considered by some as nature’s collagen – so it can be used as a facial mask to help reduce hyperpigmentation as well as in baths and in the making of bar soaps. As a post-surgery recovery treatment, it has also been used to aid in the healing process.
Yes! The list goes on and on. Again – a little research ain’t never hurt nobody, so go onto YouTube and have a field day getting full and excited from everything this superfood can bring you. I guarantee you, like me, you’ll be a seamoss junkie!!
Last but not least, don’t forget to watch my brief informative 3-minute video that will be sure to inspire your own research and fascination. Peace and blessings! ✌🏾🙏🏾☮️🧘🏽♂️
S U M M E R and Zucchini squash casserole is something my mom made all the time when I was a kid growing up in Atlanta and even still today, I enjoy eating her version of this dish, which by the way is so easy to make into a meal by adding an additional protein source if desired. This is a take on that recipe. I remember her making it with premium saltine soda crackers. I substituted bread crumbs, added greek yogurt + and a tablespoon of bacon fat.
squash (yellow + green varieties)
1 onion chopped
half a stick of butter
half a cup of grated parmesan
1 tbsp bacon fat
1.5c bread crumbs
2 tsp sage
1c full fat or 2-5% greek yogurt
1 can condensed cream of mushroom soup
pre-heat oven to 350
separately boil water for squash
immerse squash in water until desired tenderness (but sure not to overcook at this stage as it will continue to bake later)
chop and slightly sauté onions in butter (add salt + pepper to taste)
add bacon fat
mix all ingredients (except crumbs)
place in big enough greased glass baking/pyrex dish
bake for 40-45 mins
broil on low for 5-8 mins at the end to brown the top
if desired, garnish with shredded cheddar and serve
I’m in the process of completely eating out of my freezer in terms of meats because I tend to save on quality meats by buying them only when they’re on sale. So I had a pound of ground grass fed lamb that I bought a few months back only because of the sale and the fact that maybe I can switch from my usual chicken and occasional fish and beef animal protein diet.
Well I did it! I thawed and used it. Found this amazing recipe online that included spices that I hadn’t tried before – like cardamon; As well as my occasional favorites – pine nuts cilantro and tahini (but never together) – Mouth watering right!? Dig in – Let’s go!
1lb ground lamb
med red onion
2 inch piece of ginger
1/4 c bread crumbs
Olive, coconut or avocado oil
Lemon zest (1 lemon)
Herbs (cilantro, mint and parsley) to taste
half cup pine nuts
half cup crumbled cheese (goat or feta)
large egg (beat)
1tsp ea (cardomon, blk pepper, salt)
half tsp cinnamon
The sauce is a mix between tangy, spicy and sweet. In other words – so good!! Start with minimal amounts of the below ingredients and build from there based on taste. Remember you can always add but you can never subtract ingredients. So add cautiously. I also added a tiny bit of spicy finely chopped salsa to it for a bit more texture
1/3 cup tahini
water (amount depends on desired thickness)
sriracha or hot sauce
salt (to taste)
lemon juice (1 lemon)
Cilantro – handful
Mix tahini and lemon juice then adding enough water to make a thin sauce. Add salt to taste.
This recipe is so good. You probably won’t want collard greens any other way after eating this. Start by cleaning and chopping greens into really tiny small strips. I put them in a bunch rolled them up and cut them with kitchen shears/scissors.
Then in a large bowl combine greens with a little bit of coconut oil – (like maybe a teaspoon or so), sprinkle a little salt, cumin, and garlic granules (to taste). Mix all together. Then in the pan put another teaspoon or two of coconut oil (depending on how many greens you have), sliced roasted garlic and sliced dried apricots (I had these already on hand because I’m trying to cut sugar and these are a really sweet and good alternative to gummy bears…lol).
The roasted garlic I had already pre-cooked a day earlier. Its good to always have this handy as it goes with a lot of stuff and its good for you! Mix the sliced apricots and garlic in the med-hot oil, then place the greens in and sauté them until the desired tenderness. No more than 5-10 minutes.
Last, I put them in the air fryer on low for 5 mins. Be careful not to over cook in the saute process or burn in the air-fryer.
I’m on a journey. A journey to free myself of my processed sugar addiction. Been hearing a lot of great things about nuts and dates, which are the two main ingredients here plus 3 other small things with a total of 5 ingredients in all. While ordering a few things, I found this awesome recipe on the nuts.com website – It inspired me to create my own masterpiece by making a few of modifications; Simultaneously I was just in receipt of an order of fresh raw organic cashews from terrasoul.com. Heaven! Our take on the original recipe is here 🌱 :