Kiwi Lemonade

I recently had fantastic fresh kiwi lemonade at a restaurant. It was so good, I wanted to try to replicate it at home. Here’s my version.

Makes 2 cups

1 lemon
1 lime
1 kiwi
1/4 tsp stevia (can  use more for sweeter taste)
Sparkling water

1. Using a citrus juicer, juice lemon and lime.
2. Skin kiwi, chop. Use food processor to process until kiwi is pretty fine.
3. Mix lemon juice, lime juice, processed kiwi, and stevia
4. Split mix into 2 cups, add sparkling water (400ml) into each cup

Very refreshing! My husband loves it. This is one drink that he requests to make often! Also, lemon and lime are great for alkalizing your body.


Fluffy Coconut Flour Pancakes

Gluten-free pancakes without any “bad” sugars

(from Nourishing Days)

This makes ~4-5 servings

I followed the recipe, using:
4 organic, omega-3 eggs
1 cup organic almond milk
2 tsp vanilla extract
pinch of stevia
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt

Served with raw organic agave syrup

Fluffy! It was good. It has a bit of an egg sponginess to it. There was a lot, so I froze the leftovers and stuck them in the toaster to warm them up after, and they tasted just as good.

Baked French Toast with blueberries and pecans

Brunch galore! I made a huge brunch feast one day =)

I’ve never been a french toast lover per se, but I recently had this extraordinary french toast at a restaurant (which I’m sure was not full of healthy ingredients). However, that made me a french toast believer. I searched for a delicious french toast recipe to try out but somehow make it healthy. Here’s what I came up with:

(Recipe adapted from AllRecipes)

2 servings

4 bread slices (I used Ezekiel 4:9 bread, which is organic, flourless, whole wheat bread)
2 organic omega-3 eggs
0.8 cups almond milk
0.9 tbs stevia
1/4 tsp vanilla extract
1/8 tsp nutmeg
1/3 cups organic raw pecans, chopped (I soaked them beforehand to get rid of the enzyme inhibitors)
“Sweet butter” substitute: 3/4 tbs organic coconut butter, 1/4 tbs organic coconut oil – mixed together
2/3 cup frozen or fresh organic blueberries

  1. Arrange bread in a greased (with olive oil) 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, stevia, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Drizzle the sweet butter over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Served with raw organic agave syrup

Delicious! Definitely a breakfast recipe staple for me!

Spinach onion scramble

I was looking for some sort of breakfast scramble to use up my spinach and onions, and I found this highly rated recipe. Of course, I adapted it to make it healthier (more or less). I made 2 versions, one for myself and one for my hubby. He is a meat lover and really does not like eating anything vegetarian, even fake meats. The only fake meat that he actually likes is this meatless sausage sold at Trader Joe’s, so that’s his version (first picture). Mine is sans any meat, just veggies (second picture).

(from AllRecipes)

Ingredients I used: olive oil, +/- meatless sausage, garlic, onions, nutmeg, oregano, fresh spinach, organic omega-3 eggs, sea salt, black pepper

Yummerz! Would make again =)

Raw Mint Brownies

I’m a sucker for anything chocolate + mint (OMG, hide those Girl Scouts’ Thin Mints from me!!), so I wanted to try a healthy version of the combination

(from Bee’s Knees Kitchen)

I followed the recipe:

    1 c Carob or Cacao Powder
1 c Almond Flour
1/2 tsp Vanilla Powder
Pinch Himalayan Salt
1/4 c Fresh Mint, chopped
1/4 c Agave Nectar
1/2 c Filtered Water
1/2 c Dates, chopped

In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside.  Using a personal blender, blend the mint, agave, and water until the mint is completely liquified.  Add the dates and blend until completely smooth.  Mix the wet ingredients to the dry ingredients with a spatula.  Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness.  Dehydrate overnight or for 10-12 hours.  Flip onto a cutting board and square the edges off.  Cut into 1 inch squares and dehydrate for 2 more hours.

It’s very rich. It has a hint of mint taste to it. I followed the recipe, but next time, I would probably double the mint because I love a strong mint flavor. It was good to snack on.

Healthy Chocolate Chip Cookies

I stumbled across this recipe and I definitely had to try out this gluten-free, dairy-free, bad sugar-free cookie recipe!

(from Elana’s Pantry)

I basically followed the recipe:

    2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup cacao nibs

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ 1-inch balls and press onto a parchment paper lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

It was delicious! Best healthy cookie that I’ve made yet. The recipe is pretty quick to whip up, so I actually made it a second time already. The second time, I used slightly less grapeseed oil, and it turned out better not being as oily.

Strawberries with Mango Coconut “Sabayon”

We had a lot of mangoes, so I found this recipe to use some up.

(from cancer fighting kitchen cookbook)

Coconut milk, Mango, Sea salt, Agave nectar, Lemon juice cooked/processed served on top of organic strawberries

It was decent, but I didn’t like it enough for me to make it again. Also, I ended up making a huge batch and didn’t get to use all of it immediately. After 1-2 days in the fridge, the taste started to alter already.