Category Archives for Recipes

Pesto Cauliflower Salad

Pesto Cauliflower Salad over Baby Arugula

Here’s and oldie but a goodie! Originally posted on our Abundant Health blog – this one is a true family favorite – even skeptics who don’t like cauliflower loved it!!!

I know I have touted the health benefits cauliflower before, but it still bears mentioning that – even though it is not green – it is one of the most nutrient dense vegetables out there. You can read more about the specific benefits of cauliflower in my Mashed Potato Surprise post here.

OK – Recipe time…

Ingredients:

  • One large head of cauliflower
  • Juice of one lemon
  • 1 tbsp Olive Oil
  • 1/2 tsp sea salt
  • 2 bell peppers chopped
  • 1 cup cherry tomatoes – cut in halves
  • 1/2 cup Coconut Pesto
  • 4-6 handfuls of baby arugula

Break the cauliflower up into small, bite sized florets and toss with the lemon juice, olive oil and sea salt. Cover and place in the fridge for 2-3 hours to marinate (you can leave it overnight too if you have the time.)

Toss the marinated cauliflower with the peppers, tomatoes and pesto. Taste and add salt and pepper to taste.

Serve over 4-6 handfuls of the baby arugula. YUM YUM!!!

*** if you have any left over salad, its really yummy the next day if you warm it up a little with some white beans and maybe a touch more pesto sauce????

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Coconut Macaroons

Skylar’s Coconut Macaroon Trees

I love it that my Daughter loves to help in the kitchen! This is one of her favorite cookie recipes – we don’t eat sweets and we are essentially a grain free house, so this is one of our healthy treats. My daughter modified this recipe based on a recipe she found from Martha Stewart. This version is very low in sugar, but you can easily use pure stevia extract to lower the sugar content even more.

Ingredients:

  • 2 ½ Unsweetened Shredded Coconut
  • ⅛ cup sugar
  • 2 Tbsp Baking Stevia (this is a stevia sugar blend available in the baking aisle of most supermarkets.)
  • 2 Large Egg Whites
  • 5 teaspoons Pure Vanilla Extract
  • Pinch of Salt
  • Confectioners’ sugar

Pre-heat oven to 350°

In a large bowl, combine coconut, sugar, baking stevia, egg whites, vanilla extract, and salt and mix well.

Shape into tree shapes and place on a cookie sheet* about 2 inches apart.

Bake for 12 – 15 minutes until the tops and undersides are golden and toasty.

Let cool on a wire rack.

Once cooled completely, right before serving, dust with confectioners’ sugar.

*We love to use our Pampered Chef Stoneware for these cookies.

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P.S. Do you feel like you've tried EVERYTHING? Feel like you've been let down? I understand! If you want to see if I can personally help you in your health journey... schedule a call with me and let's discuss what you've been through and where you are now... where you want to get... and how I can help you get there.​ >> CLICK HERE TO SCHEDULE A PRIVATE PHONE CALL WITH ME <<

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Coconut Oil Chocolate Recipe

Coconut Chocolate

From the Kitchen of Dr. Dana

  • 1 cup Coconut Oil
  • 1 Cup Cocoa Powder
  • Stevia – to taste
  • Real Maple Syrup – to taste (grade B is the best option)

Combine 1 cup coconut oil* and 1 cup cocoa powder and whisk together until nice and smooth.

Stir in1/4 – 1/2 tsp powdered Stevia extract (you could also use liquid Stevia) and 2 -4 tbsp maple syrup and whisk well. * what you’re going for here is to sweeten the mixture with stevia until its ALMOST sweet enough for you – and then add just enough maple syrup to cut the bitterness of the stevia.

Pour into clean ice cube trays or your favorite Chocolate Molds and place in the freezer to harden.

Once hardened, remove from molds and store in a container in the freezer (or fridge) so they don’t melt!

Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquefied easily by applying low-level heat.

*In cooler months you may need to do this on the stove. Melt the coconut oil In a small pot over low heat to bring the coconut oil to liquid state, then remove from heat and stir in the remaining ingredients.

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P.S. Do you feel like you've tried EVERYTHING? Feel like you've been let down? I understand! If you want to see if I can personally help you in your health journey... schedule a call with me and let's discuss what you've been through and where you are now... where you want to get... and how I can help you get there.​ >> CLICK HERE TO SCHEDULE A PRIVATE PHONE CALL WITH ME <<

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Coconut Pesto

This is a fantastic, dairy free pesto sauce. Toss it with your salad, with Zucchini Noodles, or over you favorite veggies.

Place the following ingredients in a food processor:

  • 2 tbsp coconut cream*
  • 1 tbsp tomato paste
  • 1/2 cup walnuts
  • 1 cup parsley
  • 1/2 cup basil
  • 2 cloves of garlic, chopped
  • 3 scallions
  • the juice of half a lemon
  • 1/4 tsp sea salt

Begin to process all the ingredients together and then, with the processor running, slowly drizzle in 1/4 cup olive oil until all ingredients make a smooth paste.

Coconut Cream
*Coconut cream, aka coconut butter, is NOT Coco Lopez. It is not sweetened. If you cannot find it you can make it – place about 3-4 cups shredded, unsweetened coconut (I use the Lets Do Organic brand) in your food processor and process for about 10-15 minutes. It will take a while, but it will turn into a smooth, creamy, DELICIOUS, liquidly butter.

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P.S. Do you feel like you've tried EVERYTHING? Feel like you've been let down? I understand! If you want to see if I can personally help you in your health journey... schedule a call with me and let's discuss what you've been through and where you are now... where you want to get... and how I can help you get there.​ >> CLICK HERE TO SCHEDULE A PRIVATE PHONE CALL WITH ME <<

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