WWHHYY? Why are most of the lactation cookies filled with inflammatory ingredients such as refined white flour and tons of sugar? I am beyond confused and concerned about this. Lactation cookies are meant to support a breastfeeding mama who needs all the nourishing nutrients so you can provide for her baby. See more below.
Read MoreCook Time: 30 min
Serves: 4
Risotto is a classic and if you use nutrient dense ingredients then it can be a healthy and satisfying meal. The key to risotto is continuous stirring which releases starch from the rice and creates creaminess. I love this recipe on a cool night.
Read MoreDid you know that coffee is one of the most liquids on the planet? I love coffee but it did not love me back and that is the case for most people. If you do not want to sacrifice your morning cup of jo, then read on!
This has been my everyday, saving grace staple! King is an organic coffee with 100% organic Ganoderma Spore powder. It tastes amazing and contains anti-inflammatory and mood-boosting properties. I consume 1-3 cups every single day, I bring it with me everywhere I go because I cannot miss a day!
Read MorePrep Time: 45 minutes to 1 hour
Serves: 6 - 8
These soup recipes can be made seasonal, in the summertime with tomatoes, and they all have very similar methods and can be made in less than 30 minutes. Sometimes I will add some sautéed ground meat and a handful of greens to the blended soup if I’m feeling hungry. Remember, starchy veggies (like winter root veggies) have higher carbs and sugar, so you will want to use less of them and mix them with more fat. On the other hand, tomatoes and zucchini are watery. Remember you can always add more broth, water, or cream, but it is best to start with less liquid and add more as you go and as you taste; you can’t take it away once it has been added.
Read MoreMakes 16 bars
I teamed up with the incredible ladies over at Sweet Laurel. They have an amazing grain-free, health-focused (anti-inflammatory) cookbook that you definitely need to add to your repertoire. If you are ever in Los Angeles you have to treat yourself to one of their goodies. I took this baked churro recipe and made it keto and adapted it a bit, but they are 100 percent responsible for the deliciousness. This recipe is going to be a winner for having people over for a cold night over the holidays.
Read MorePrep Time: 30 minutes, plus 2 hours freezing time minimum
Dang it’s hot out, with all this heat all I want to do is eat ice cream! So, during COVID I have been working on my ice cream skills. The first 2 rounds I made ice cream scrambled eggs and I still ate it because I spent a ton of time prepping the fresh passionfruit in it. The good news is I recently nailed it with a little help from my favorite alternative bakers over at Sweet Laurel, if you love baking gluten and grain-free they are your girls. Their stuff is amazing and since I am far from a great baker, they help inspire me. This ice cream recipe is simple once you get down the basics. Compared to store-bought ice cream this is so much healthier for you, no fillers, additives, high sugar, artificial flavors etc. I use this ice cream maker and always just keep the insert in the freezer.
Read MorePreparation time: 2 hours
Serves 8-10 people
This recipe is one of the many from my “The Mexican Keto Cookbook” which is now available. This cookbook is focused on reducing inflammation without sacrificing flavor. It is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat, increase cognitive function and reduce inflammation. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes
Read MorePrep Time: 1 hour
Serves: 8
Breakfast is a topic that I talk a lot about with my clients. I find that people feel they have to eat breakfast and usually it consists of sugar and carbs when you actually should be eating fat and protein. Do not even get me started on breakfast cereals that people are feeding their kiddos. Have you seen this post, read the first 4 on what companies like Kellogg are doing to harm us and our kids.
Read MorePrep Time: 1 hour and 15 min
Serves: 6-8 plus
My grandma always told me if you can’t cook a whole chicken then you will never find a husband. Lucky for me I can, and now I am engaged! But for reals, if you eat meat you should be able to make a roast chicken. It is a classic staple, one that you will make over and over again. I also love that it’s not just 1 meal but you can make a ton of variations of recipes depending on the season (right now lots of soups and warming foods).
BROTH: After eating the meat (or I usually take it off the bones to store it) I will put the bones, a little bit of apple cider vinegar and some herbs into a stock pot and fill with water, let simmer for 4-5 hours then strain. Store in glass in the fridge and sip throughout the day or you can freeze to use later.
Plus I made this recipe so you don't need any fancy tools like a thermometer. If you have your cast iron and oven and boom good to go.
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