Autumn Soup

 I always use Organic.

Extra Virgin Olive Oil
1 purple onion or leeks
ruby red small potatoes

yeast free vegetable bouillon - enough to add 4 cups water
1/4 cup uncooked quinoa
1 head of chopped broccoli

a few cups of fresh chopped spinach

heavy hand Himalayan pink salt n pepper

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion (or leeks) and saute in oil briefly and add bouillon (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add small potatoes, quinoa, salt and pepper. Simmer for 30 minutes at medium. Add broccoli and simmer for six or seven minutes. Puree to chunky, adding chopped spinach. Serve.

Thyme Chick Pea Soup

I always use Organic.

Extra Virgin Olive Oil
1 purple onion or leeks
celery
carrot
1 tsp thyme or a fresh sprig
yeast free vegetable bouillon - enough to add 4 cups water
1/4 cup uncooked quinoa
1 can chickpeas, rinsed
1 tbsp tomatoe paste
a few strips of cooked, crumbled bacon
a few cups of fresh chopped spinach

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion (or leeks) and saute in oil with chopped celery and carrot for about 5 minutes and add bouillon (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add chickpeas, bacon, quinoa, thyme. Simmer for 30 minutes at medium. Puree to chunky, adding chopped spinach. Serve.

Banana Chocolate Chip Muffins

I always use all Organic!

1 cup chickpeas
2 eggs
1 tsp baking soda
1/2 cup unsalted butter
1 tsp vanilla
2 ripe bananas
1/4 cup coconut sugar
1/2 cup honey or pure maple syrup
1/2 cup dark chocolate chips

Put all wet ingredients (incl chick peas) into food processor and blend, add each dry ingredient, pour into muffin pan and bake at 350* for 22 minutes.

Blueberry Pannacakes

I use all organic!

1/2 cup blueberries
1/3 cup light spelt flour
2 tbsp rolled oats or quinoa flakes
1/2 tsp cinnamon
2/3 tsp baking powder
1/8 tsp pink Himalayan salt
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup OR 1 mashed banana
1/3 cup coconut milk

Combine dry ingredients in a bowl, then add wet - not to overmix. Flip each pannacake once while frying in organic non-salted butter. Top with greek yogurt.

Carbonara Pasta

I always use Organic.

Extra Virgin Olive Oil
a few leeks
celery
garlic
1 can coconut milk (separated use the thick part only)
bacon (cooked and crumbled)
left over roast chicken
herbamare seasoning salt
parmesan cheese

Chop leeks and saute in oil with chopped celery, chopped garlic.  Saute for about 5 minutes and add cooked bacon, cooked chicken and coconut milk and simmer for 20 mins.  Serve with brown rice pasta like spagetti and parmesan cheese.

Breakfast Smoothie

1 avocado
sprinkle of himalayan salt
slurp of pure maple syrup
1/4 cup pure cherry juice
heavy sprinkling of ground chia
1/4 cup greek yogurt

Blend. OMG tastes just like chocolate shake!

Avocado Chocolate Cuppacakes

I use all organic!

2 tbsp unsweetened cocoa (i use Epicure!)
1 tsp baking soda
1/2 tsp pink Himalayan salt
1/2 cup coconut sugar
1 1/2 tsp vanilla
1/2 cup plain greek yogurt or 1/2 cup coconut milk
1/4 cup water
1 super soft avocado
optional:  dark chocolate chips
1 cup light spelt flour

Mix all together and spoon into muffin tin (lined) bake 20 min at 350*
Best served cold.