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August 25, 2020
Green Shakshuka
Breakfast / Recipes
This Thanksgiving wild rice pilaf has butternut squash and cauliflower
October 8, 2019
Wild Rice, Butternut Squash and Cauliflower Pilaf for Thanksgiving
Recipes / Sides
These broccoli fritters are gluten fee and grain free and paleo.
October 22, 2018
Broccoli Fritters (paleo and grain free)
Mains / Sides
This is how to make and build a snack board or platter that's vegan and gluten free. Make radish hemp pesto, beet hummus, candied nuts and cashew cheese. Get all the recipes here.
April 19, 2018
How to Build a Snack Board
Sides / Snacks
This squash ginger soup recipe is vegan and gluten free but still creamy and blended.
December 14, 2017
Carrot Ginger Soup
Sides
It's been a hot minute since we've posted! Sarah's It's been a hot minute since we've posted! Sarah's baby is less than 1 month from due date 🤰 AND we're just wrapping up another incredible launch of our Empowered Health program. ⠀ There's actually still time to join (doors close tonight!). You can catch our entire free masterclass in our Health 365 FB group until tonight, if you want to learn more about: ✨why blood sugar matters for every single health condition and your longevity 💫dive into understanding your emotional eating ✨how to sleep better and build your microbiome 💫how to release weight from an empowered place ✨and how your diet can make you happier ☀️plus the power of your mindset in creating the healthiest version of you ⠀ As for this high-protein waffle recipe, here you go: ⠀ ☀️the protein and fat in here will help reduce the blood sugar spike 😉 ⠀ 2 cups almond flour 1/4 cup arrowroot flour 2 tsp cinnamon 1 tsp baking powder pinch sea salt 1 medium-large banana, mashed 1/2 cup dairy-free milk, unsweetened 3 eggs 1/4 cup coconut oil, melted 1/4 cup yogurt (dairy free if needed) ⠀ Mix dry ingredients. Whisk wet ingredients together (or blend quickly in the blender). Combine dry and wet ingredients together. Cook in waffle iron!
Pink Tahini Rice Crispy Treats 💗 recipe link is Pink Tahini Rice Crispy Treats 💗 recipe link is up in our bio 😉Sending love to you! ⠀ Even though we’re all about blood sugar balance and eating meals that keep it from spiking up, we love treats too! Tahini and coconut oil help curb the blood sugar spike here, even though we use maple syrup and brown rice cereal in this recipe (@onedegreeorganics ) We used @organikahealth pink mylk latte to make it pink and @enjoyyoso coconut yogurt in the topping. We promise they are soooo yum!! Especially if you have childhood memories of loving Rice Krispie treats like us...
It's World Cancer Day and the 2nd edition of our c It's World Cancer Day and the 2nd edition of our cookbook is here just in time! Today we're thinking about all the clients we've worked with over the years, especially the ones who inspired many of the recipes in this book, along with so many friends and family members who have gone through cancer. If you're going through cancer right now, know that we are here for you and sending our love to you through our recipes in the cookbook. ⠀ A huge thank you to our team @appetite_randomhouse and Suzanne, Paige and everyone else at @cookemcdermid ⠀ The new cover design is by @talia_abramson and the photo is by our photographer @danielskwarna - this book wouldn't exist without all of his dedication and hard work bringing the recipes to life in the photos 🙏 We made the Gingersnap Cookies from the cookbook here (go to the second photo for recipe details!)
Tired of cooking?? Whip this up in 10 MINUTES. Ser Tired of cooking?? Whip this up in 10 MINUTES. Seriously, that’s it. It’s sautéed spicy cauliflower + chickpeas over lemony yogurt and it’s 🔥🔥🔥recipe in bio link!!
Happy Friday Ya’ll Been a whirlwind of week. Lo Happy Friday Ya’ll Been a whirlwind of week. Lots of zoom calls, virtual schooling, juggling a lot of moving parts 🤯 I’m in need of some hearty comfort food, maybe you are too? Make this recipe this weekend + save it 👇 1 large or 2 small zucchini, sliced thinly 1 jar fave tomato sauce 1 heaping cup baby spinach 1 onion, diced Granulated garlic powder or sliced garlic 1 lb ground chicken, Turkey or beef 1/2 tsp sea salt and pepper Vegan béchamel sauce 1 bulb garlic 19 oz navy or butter beans 2 tbsp evoo 2 tsp lemon juice 1/2 tsp sea salt and pinch of pep Water to thin out 1. Preheat oven to 375 2. Roast garlic for 15-20 min until soft. 3. Blitz vegan béchamel sauce in blender/processor 4. Sauté onion and ground protein 5. Begin layering lasagna Sauce on bottom Zucchini noodles Spinach Meat Béchamel Sauce Repeat again End with béchamel on top and sprinkle almond flour or Parmesan or nutritional yeast on top. 6. Cover, cook for 35 minutes, uncover, cook for 15 minutes, then broil for 3 minutes. 7. It will be a bit more “soupier” than traditional lasagna but so good and comforting ❤️ 8. Enjoy on its own or with a big hearty salad 🥗
Our Holiday Kale Waldorf Salad is ready for you! C Our Holiday Kale Waldorf Salad is ready for you! Crisp apples, tart cranberries, crunchy walnuts and zesty lemon: it’s all the components of a perfect salad. ⠀ You can get the full recipe in our profile link ♥️ And let us know if you make it!

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