Tag Archives: all natural

Apricot Newtons



  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce


  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon


In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry


Plantain Protein Brownies



1/2C Old Fashioned Oats
2 scoops Pea Protein Powder
6T Special Dark Cocoa Powder
1 1/2t Baking Powder
2/3C Coconut Palm Sugar
1/2 oz Cashews
2/3C Water
2 Plantains


In a Vitamix, grind 1/2C old fashioned oats into a flour. Add 2 scoops pea protein, 6T special dark cocoa, 1 1/2t baking powder and 2/3C coconut palm sugar and process until mixed. Transfer to a large bowl. Then blend 1/2 oz cashews with 2/3C water until it’s creamy. Chop up 2 ripe plantains and add to the blender and process until smooth. Add to the large bowl and stir until combined, batter will be really thick. I poured mine into a silicone baking mold and baked at 350F for 25 minutes. Based off of these Vegan Plantain Brownies.

Makes: 9 brownies

Serving Size: 1 brownie


Raw Zoodles with “Meat” Sauce



1 Large Zucchini, spiralized
1/4 Peeled Sweet Potato, diced
1/4C TVP
1/2C Raw Tomato Basil Sauce:


To make the Tomato Basil Sauce, section a giant tomato to fit into your food processor and add a handful of fresh basil, 1t garlic paste, 1/8t xanthan gum, 1/4C pistachios and salt to taste. This makes about 6 servings (1/2C each). Then soak 1/4C TVP with 1/2C of the raw tomato basil sauce overnight. Spiralize 1 large zucchini and chop up about 1/4 of a peeled sweet potato. This is the perfect combination of protein, carbs and fats. So incredibly simple too.

Tomato Basil Sauce Makes: 6 servings

Serving Size: 1/2C

raw tomato basil sauce

Bites of Gold



4 Medjool Dates, soaked
2-3 Dried Figs, soaked
1 oz Dehydrated Apples (not apple chips)
2T Whole Flax Seeds
3 scoops Pea/Rice Protein, flavored
3T Homemade Almond Butter
2T Honey (or coconut nectar for strict vegans)
Date water as needed


Soak 4 medjool dates and 2-3 dried figs until they are soft, reseve the water for later. In a food processor, grind the dates and figs and add 2T flax seeds, 3 scoops pea/rice protein of choice, 3T almond butter, 2T honey and date water as needed. Let it process for a few minutes and add about 1 oz. dehydrated apples, don’t use apple chips though. Once the mixture is soft and fudge-y it will be easy to roll into balls. Mine made about 17 but you could make 18. I stored mine in the freezer so they keep longer but they don’t need to set at all so you could store them in the fridge if you’re gonna eat them all soon 🙂

Makes: 17 balls

Serving Size: 1 ball


Kabocha Balls



5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice


In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball


Kabocha Stew



1C Red Onion, chopped
1C Celery, chopped
2C Carrots
2C (16 oz) Kabocha Squash, roasted
2C (8 oz) Water
1/4C Peanut Flour
1T Cinnamon, ground
1T Red Pepper Flakes, ground
2t Adobo
Coconut Oil Spray


Spray a pot with coconut oil and add 1C chopped red onion and let simmer. Add 1C chopped celery and put a lid on the pot allowing the onion and celery to soften for about 10 minutes. Add 2C shredded carrots and put the top on for another 10 minutes. Add 2C roasted kabocha and 2C water, stir to combine. Add all of your spices; 1/4C peanut flour, 1T cinnamon, 1T ground red pepper, and 2t adobo spice. Put the lid on for another few minutes and serve. Great over rice as a vegan dish or served with a protein and a carb.

Makes: 5 servings

Serving Size: about 9.5 oz


Kabocha Gingerbread



8 oz Kabocha
2 Large Eggs, whole
1/2C Pecan Oil
1/2t Pure Vanilla Extract
1 1/2C (180g) Hodgson Mills Whole Wheat Gingerbread Mix
1t Ground Cinnamon
1/4t Salt
1/2t Baking Powder
1t Baking Soda
~1C (184g) Erythritol


Pre roast your kabocha until it is soft and measure out 8 oz. Then, in a large bowl, beat 2 eggs with a hand beater and add 1/2C (8T) pecan oil, 1/2t pure vanilla extract and the kabocha. After you have mixed the wet ingredients well, slowly add about 1C erythritol. Once that is mixed well, slowly add the rest of the dry ingredients; 1 1/2C Hodgson Mills Whole Wheat Gingerbread Mix, 1t cinnamon, 1/2t baking powder, 1t baking soda, and 1/4t salt. The batter will seem really thick. Spray a loaf pan with coconut oil and pour in batter. Bake at 350F for 45 -60 minutes. It will seem like it is not done but take it out and let it cool completely and it will be fine. I might actually add one more egg next time as I am not used to baking with oil. This gingerbread would be fantastic with some of my “cream cheese” frosting! Maybe even sub molasses in the frosting for the agave.

Makes: 14 slices

Serving Size: 1 slice