Breakfasts

Watermelon Freeze

by Judy Griffin on July 30, 2014

Watermelon Freeze Ingredients: makes 4-6 servings. 6 cups cubed chilled watermelon 2 cups coconut water  *(water is fine) 1 lime, freshly juiced Directions: Put all ingredients in blender. Blend until smooth. Garnish with a sprig of mint and a slice of lime  Watermelon Citron Freeze-For a refreshing cocktail replace 1 cup of coconut water with […]

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Power up Chia Breakfast Pudding

by Judy Griffin on April 7, 2014

  Power up Chia Breakfast Pudding Ingredients: 1 ½ cup coconut milk* 1/3 cup of raw cashews (soaked & rinsed) 1 tsp Pure Vanilla 2 Tbsp organic maple syrup 1/3 cup whole chia seeds 1/3 cup gogi berries (optional) Berries Coconut Flakes (optional) Top with berries & shredded coconut. I like to double the recipe […]

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Green up Quinoa Quiche Muffins

by Judy Griffin on February 2, 2014

Ingredients: ½ cup quinoa, rinsed & drained 1 tbsp sunflower or olive oil. 2 tbsp olive oil. 1 Swiss chard, chopped into bite sized pieces (or spinach) I bunch of Kale, finely chopped 2 cloves garlic, crushed 1 large onion, finely chopped ½ red pepper, diced 1 tomato, diced ½ cup Manchego cheese, grated (or […]

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Gluten-free Blueberry Muffins

by Judy Griffin on January 26, 2014

Serves 6-12  Adapted from The Blood Sugar Solution Cookbook 1 tsp extra virgin coconut oil 1 cup almond meal 2 tsp Baking Powder (aluminum free) 2 tsp ground cinnamon 1/4 tsp sea salt 4 large eggs 1 Tbsp unsweetened applesauce 1 1/2 Tbsp Raw Honey 1 Tbsp Pure Vanilla Extract 1 cup frozen blueberries Directions: Preheat […]

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Hearty (gluten & grain-free) Pumpkin Pancakes

by Judy Griffin on October 9, 2013

 Hearty (grain & gluten-free) Pumpkin Pancakes Hearty (grain-free) Pumpkin Pancakes 1 cup of cashews 3 eggs * 2 tbsp coconut yogurt ½ cup of pumpkin 1 date, pit removed 2 Tbsp coconut milk 1½ tsp ground cinnamon ½ tsp baking soda ½ tsp vanilla extract pinch of celtic sea salt 1-2 tbsp extra virgin coconut […]

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Coconut Almond Apricot Berry Energy Bars

by Judy Griffin on June 7, 2013

Prep time: 10 minutes Cooking time: 20 minutes 12 servings Ingredients: ¾ cup unsulfured apricots, minced 2 cups raw almonds ¼ cup of unsulfured dried berries, minced 1 cup unsweetened coconut flakes 1/3-cup local honey Directions:  Pre-heat oven to 350 degrees.  Line a 9 ½ x 11 glass baking dish with parchment paper or grease with coconut […]

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Cantelope Mocktail or Cocktail

by Judy Griffin on March 31, 2013

1 whole Cantelope 1 cup of ice 1 tbsp freshly squeezed lemon Remove skin & seeds mix in blender serve (garnishing with fresh mint is a nice touch) *Make it a cocktail by adding in 1/4 to 1/2 cup of rum or vodka  

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Pink Pineapple Smoothie

by Judy Griffin on March 20, 2013

1 1/2 c Pineapple 1 cup strawberries Blend & Garnish with strawberry & mint You can use fresh or frozen and I always recommend organic fruit.

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Sunny Shamrock Smoothie

by Judy Griffin on March 16, 2013

Sunny Shamrock Smoothie Juice of 4 Freshly Squeezed Oranges-about 2 cups 2 cups of Dandelion Greens 1Avocado 1 tbsp Chia seeds 1 tbsp Raw Honey Blend up & drink up! If you don’t have a juicer you can put the peeled oranges in the blender. Just add more water because it will be thicker. This […]

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Nourish-up Chocado

by Judy Griffin on January 31, 2013

Raw Chocolate Mousse that you can eat for breakfast, lunch, dinner, or dessert. 1/2 cup coconut water or water 1 cup baby spinach (dandelion or chard work well) 1 avocado 6 frozen strawberries 2 Tbsp Raw Cacao 1 Tbsp Maca 2 Tbsp Chia Seeds (optional) 1 tsp pure vanilla extract ¼ c Coconut Flakes          Makes […]

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