Our Clients - Living Kitchen Wellness

Home
About
- Our Clients
- Media and Press
Our Recipes
Private Chef
- Other Services
- DIY Menu Plans
Cookbook
- Events
Contact

Home
About
- Our Clients
- Media and Press
Our Recipes
Private Chef
- Other Services
- DIY Menu Plans
Cookbook
- Events
Contact

Select Commercial Clients

Let’s connect on Instagram

Instagram post 2191483569674068856_292323419

Instagram post 2187896274224055796_292323419

The votes are in! All of our taste testers prefer the version of pumpkin pie sweetened with maple syrup (that's the one on the right) over the version made with coconut sugar. BUT, everyone loved the consistency of the egg-free pie (that's the one on the left). So, to sum it up, when the egg-free version is made with maple syrup it tastes just as good as the pumpkin pie with eggs. WIN! .
.
Here's the recipe for #paleopumpkinpie with eggs:
1 can pumpkin puree
1/2 cup full fat coconut milk
1/3 cup maple syrup
1 Tbsp pumpkin pie spice
pinch sea salt
3 eggs

For the egg-free version:
replace eggs with 1/4 cup tapioca starch
increase coconut milk to 3/4 cup
sweetener option: you can use 1/3 cup coconut sugar OR maple syrup

If you're in the US, we hope you're having a wonderful #thanksgiving weekend!
.
.
.
.
.
.
.
.
.
.
#pumpkin #pumpkinpie #eggfree #eggfreebaking #paleobaking #sugarfreebaking #sugarfreepumpkinpie #maplesyrup #coconutsugar #plantbased #coconutmilk #dairyfreepumpkinpie #veganpumpkinpie #happythanksgiving #thanksgiving2019 #pumpkinpiespice #AIPbaking #AIPrecipe #healthydessert #healthypie #nomnomnom #privatechef #thelivingkitchen #foodblogfeed

Instagram post 2182408995913206099_292323419

Can you guess what our all time favourite sauce is to always save the day? .
.
We don’t always have time to make involved recipes and busy days are exactly when we whip this recipe up. It’s so basic, but so good. We love to drizzle it on salad, grains, or even steamed or roasted veggies.
.
.
1/4 cup tahini
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp sea salt
Water as needed to thin out .
.
Unless you have an authentic traditional tahini that’s thinner and easier to drizzle, you’re most likely dealing with a thicker tahini that turns into more of a paste. Just add 1 Tbsp of water at time and stir, until you get the perfect consistency, the perfect drizzle!
.
.
Where are all our tahini lovers?! .
.
.
.
.
.
.
.
.
.
.
#tahini #tahinidressing #israelifood #sesameseeds #sesameseed #simplerecipe #simplerecipes #glutenfreerecipe #veganrecipeshare #foodblogfeed #feedfeed #privatechef #bonappetit #eattherainbow🌈 #plantbased #foodismedicine #quickdinner #quickdinnerideas #easydinnerideas #eatplants #salad #tahinisauce #nomnomnom #paleorecipes #paleorecipe

Instagram post 2177361503513434674_292323419

☝️Chocolate Coffee Tahini Granola ☝️⠀
⠀
I have three favourite foods in this world: CHOCOLATE, TAHINI, COFFEE (just pretend coffee is a food here, k). So I’m throwing them all together in a Dessert-Meets-Breakfast Granola. I think this may be one of the best creations I’ve ever made..ever💞💞💞⠀
⠀
1 cup almonds, roughly chopped⠀
1 cup pecans, roughly chopped⠀
1 cup pumpkin seeds⠀
2 cup unsweetened coconut flakes⠀
1 cup rolled oats⠀
¼ cup raw cacao powder⠀
⅓ cup ground coffee⠀
1 tsp cinnamon⠀
Pinch of sea salt⠀
⠀
½ cup creamy tahini⠀
¼ cup maple syrup⠀
½ cup coconut oil, butter or avocado oil, melted⠀
⠀
1. Roughly chop or pulse nuts in food processor ⠀
2. Mix all dried ingredients together⠀
3. Whisk wet ingredients in a saucepan on medium heat until combined⠀
4. Pour wet into dry. Mix well.⠀
5. Spread out on baking sheet. Bake at 350 for 30ish min⠀
6. Let sit to harden

Instagram post 2175800997669250619_292323419

Instagram post 2172155306602605702_292323419

My kids are CARBOHOLICS 🍞🥨🥖🥐. They can easily eat pretzels, crackers, bread + granola bars ALL. DAY. LONG. And most kids I know have a strong penchant for all things CARBS. This can be so frustrating for parents (me!) because we (I!) fear they aren’t getting all the nutrients they need. But, here’s the thing: there is actually a biological reason why kids LOVE carbs⠀
⠀
* Glucose (what carbs break down into) is the primary + preferred fuel source for the brain. The brain, especially your kid’s brain, is the MOST energy demanding organ + NEEDS glucose to think, learn, make connections, develop + create memories ⠀
* Kids are usually VERY active + expend a ton of energy — glucose (from carbs) provides all the body’s cells with energy so they can run, jump + rapidly GROW. ⠀
* Carbs are SAFE — biologically all humans initially prefer sweet tastes b/c it signals that a food has safe energy (rather than bitter tastes which may signal poison) — pretty cool! ⠀
Obviously, the goal is to have kids eat more fiber-rich carbs (sweet potatoes, berries, brown rice…), rather than processed or simple ones, but now you (I!) can feel a little less bad when your (my!) kid goes on a goldfish/madegood bar/veggie straws ______ (fill in the blank) binge — b/c there is actually some biology to it. Also, studies have shown that as kids tastebuds do change when they get older (phew)⠀
⠀
How do you deal with your carb-loving kids?⠀
⠀
PS - this pic is from when we made a SOURDOUGH BREAD recipe for @foodnetworkca. DM us if you want the recipe! ⠀
⠀
this post was inspired by @kids.eat.in.color - amazing IG account!

Sign up and get our essential 7 day dinner plan in your inbox

YOUR NAME

EMAIL ADDRESS

Menu

Home
About
Our Recipes
Private Chef
DIY Menu Plans
Cookbook
Contact

© Copyright Living Kitchen Wellness 2018. Website Design By SARAH