Posts made in May, 2012

sweet potato frittata

Posted by on May 31, 2012 in breakfast, vegetables | 0 comments

I love fresh eggs!  They add such a nice, fluffy texture to recipes, and they offer a good protein source (all 9 essential amino acids) as well as many other valuable nutrients:  choline, natural vitamin D, and sulfur, which promotes healthy hair and nails.  I added several other veggies to this dish:  sweet potatoes, mushrooms, and green onions, but feel free to add your own:  broccoli, asparagus, spinach, purple onion…!  The coconut oil gives a nice savory flavor and contributes to the light, fluffy texture.

Sweet Potato Frittata

  • 10 fresh eggs
  • 2 steamed sweet potatoes
  • 1/2 cup Greek yogurt
  • 1/4 raw coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Bragg’s Spice Blend
  • 1 cup diced mushrooms
  • 1 bunch green onions, diced
  1. Combine eggs, sweet potatoes, yogurt, coconut oil, baking powder, sea salt, and garlic powder in a Vitamix or other blender and blend until very smooth and fluffy.
  2. Pour into a large bowl, and stir in Bragg’s Spice Blend, mushrooms, green onions, and any other veggies you choose.
  3. Pour contents into a large casserole dish.
  4. Bake at 350 degrees for 35 – 45 minutes or until set in the middle (not jiggling).
  5. Cool 5 – 10 minutes before serving.


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raw nut burger

Posted by on May 29, 2012 in snacks, Uncategorized, vegetables | 0 comments

This past Friday, Taylor and I went “raw for a day” using a menu Taylor found online through  By far, our favorite meal of the day was this delicious “nut burger”.  It was amazingly savory and surprisingly filling.  You can take this recipe and dehydrate it slightly for a more crispy “nut burger” too.

Raw Nut Burger

  • 1 cup almonds
  • 1 cup pecans (I used walnuts)
  • 2–3 large carrots (I used 1/4 of a red bell pepper)
  • ½ large onion or more to taste (I used purple)
  • 1 large handful of fresh parsley (I used Italian parsley)
  • ¼ cup lemon juice
  • 1 teaspoon Himalayan sea salt
  1. Put all ingredients into a food processor or Vitamix and process until smooth.
  2. Taste test: if you think it needs more spice, add some fresh or dried herbs or seasonings.  I added a teaspoon of turmeric.  Curry powder can work well too.
  3. Shape into burger shapes, either by hand, or using a mold.
  4. Serves 4.
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banana nut muffins

Posted by on May 11, 2012 in breakfast, grains | 0 comments

Whip up these savory muffins for your family before school or work.  I served mine with chicken sausage links and mixed fresh berries.  It was a hit!

Banana Nut Muffins

  • 2 cups brown rice flour mix (
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 very ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 2/3 cup agave nectar
  • 1/2 cup grapeseed oil
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg in a large mixing bowl.
  3. Combine bananas, walnuts, eggs, yogurt, agave nectar, and grapeseed oil in a small mixing bowl.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Grease a muffin pan, and fill the muffin pan with this mixture.
  6. Bake for 18-22 minutes or until tops of muffins are golden brown.
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coconut curry soup

Posted by on May 8, 2012 in appetizer, soups, vegetables | 0 comments

I love this little raw food bistro down in the Preston Hollow area called Bliss.  As you know, I am crazy about eating raw – the enzymes, the micronutrients, the fresh, creative flavors!  One of my favorite dishes at Bliss is their Thai coconut soup.  Since experimenting in the kitchen is one of my passions, I knew I had to figure out a way to make this delicious soup at home.  Well, I think I’ve done it – this one is yummy (although I did bake my butternut squash)!  And, this soup is packed with spices to fire up your metabolism.  Let me know how you like it!

Coconut Curry Soup

  • 1 butternut squash, cooked
  • 3 cups coconut milk
  • 1 cup shredded coconut
  • ½ cucumber, diced
  • ½ red bell pepper, diced
  • 1 medium heirloom tomato, diced
  • juice of 1 lime
  • 6 tablespoons coconut oil
  • 4 garlic cloves, minced
  • 3 tablespoons yellow curry powder
  • 2 teaspoons fresh ginger
  • ¼ teaspoon cayenne
  • 1 teaspoon Himalayan sea salt
  1. Combine butternut squash, coconut, cucumber, red bell pepper, tomato, lime juice, coconut oil, garlic, ginger, curry, cayenne, and salt in a blender and blend until smooth.
  2. Refrigerate and serve cold.
  3. Optional:  add chopped fresh veggies:  red bell pepper, cherry tomatoes, mushrooms and cilantro.


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apple sweet potato muffins

Posted by on May 3, 2012 in breakfast, grains, snacks | 2 comments

Sweet potatoes are one of my favorite foods, second only to avocados.  At the beginning of every week, I steam several of them and store them in my refrigerator to enjoy throughout the week.  This past week, I pulled out one of my steamed sweet potatoes and made these delicious muffins for my kids before school.  Sweet potatoes are a healthy carbohydrate that can naturally satisfy your sweet tooth.  In addition, sweet potatoes provide a good source of beta-carotene and vitamin A.

Apple Sweet Potato Muffins

  • 1 3/4 cup brown rice flour blend (Authentic Foods Classical Gluten-Free Blend)
  • 3/4 cup xanthan gum
  • 1 teaspoon baking soda
  • 3/4 teaspoon Himalayan sea salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2/3 cup agave nectar
  • 2 eggs
  • 1/4 cup almond or coconut milk
  • 1/3 cup + 2 tablespoons grapeseed oil
  • 2 tablespoons molasses
  • 1 steamed sweet potato without the peel
  • 1 diced apple
  1. In a small bowl, combine the brown rice flour blend, xanthan gum, baking soda, sea salt, baking powder, cinnamon, nutmeg, ginger, and cloves, and stir to combine.
  2. In a large bowl, combine the agave nectar, eggs, milk, grapeseed oil, molasses, and sweet potato, and stir to combine.
  3. Add the dry ingredients to the wet ingredients, and stir to combine.
  4. Stir in the diced apple.
  5. Grease a muffin pan with grapeseed oil.
  6. Pour the mixture in the muffin pan, distributing the batter evenly.
  7. Bake at 350 degrees for 18-22 minutes or until a knife inserted comes out clean.


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