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health coaching, life

I’m Back! And Here to Help You Find Your Energy.

Hi, there! How are you? I hope this finds you well. It’s be a long time! And a lot’s happened around here over the last two years or so. So much that honestly I wasn’t sure if I was ever going to make it back to writing this blog again… in fact, it’s still a little iffy…but I’m giving it a a go and I hope this can just feel like old friends who go years without talking and pick right back up where they left off…

So, what’s new with me?… Well, I’m a mom now; I have twin girls, Maddie and Charlotte, who are almost two (I can’t even believe it). Want to see some pics? OK! You don’t have to ask me twice (see what I did there?)… 😉

Maddie and Charlotte
Maddie and Charlotte

And here they are mowing the yard on Easter… so busy those girls…

Mowing the yard
Oh, and ok, sorry just one more, here they are just a month after they were born…

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Yes, I know, they were so tiny! They came about two months early. Water broke, docs stopped labor in the hospital, tried to do the bed rest thing, but they were ready, emergency C-section, six and seven week NICU stays… But all good! Thank you, God and our amazing St. David’s NICU nurses and doctors! They’re healthy, happy, amazing little girls and we couldn’t be prouder.

What’s it like having twins? Crazy. But what I always tell people is at least we don’t know any different. It’s hard, but so is having one baby. And all we know is what it’s like to have two. There have been times of complete chaos. But there have also been moments when I’ve thought, ‘wow, we’re more in control than those suckers with one baby!’ 😉 That’s parenting for you. Some days you’re up, some days you’re down. But it doesn’t even matter because it’s not about you. All that matters is the kids. It’s all about them for the rest of your life… ha!

What else am I up to? Well after M&C were born I took some time off to stay home with them and just recently started working again. It feels so good to be back at health coaching. And I’m excited to be helping other moms and parents have more energy for themselves and confidence in the kitchen.

Energy…I could use some of that… Can’t we all! Gah, it takes so much energy keeping up with these kiddos. As moms we give so much to our kids it’s easy to forget to do things for ourselves, like eat breakfast. And the thing is, this time in life when we’re raising young kids and still young(ish) ourselves is a really important time to be giving our own bodies what they need too. If you’re a mom, your body has been to hell and back through pregnancy, child birth and then feeding said child. We all come out of that ultimate physical challenge depleted needing some serious R&R that doesn’t happen. Instead we charge forward, like parent warriors – the bags under our eyes like badges of honor, our cups of coffee our swords…

And we can’t even help ourselves because this is just what we’re expected to do. Our own moms did it, our friends are doing it… everyone’s exhausted. I don’t know about you, but sometimes in this day and age of parenting it can feel like if you’re not exhausted all the time, you’re doing it wrong.

Being exhausted should not be part of the job description. After surviving the early sleepless-night parenthood stage I thought the fog would lift when our girls started sleeping through the night, but it never did. I wanted so badly to have more energy but I knew it was going to take more TLC than I thought I was able to give myself with two infants. It felt too hard. I wanted to just accept I’d feel like crap until they went to kindergarten; then I’d take care of myself. But I knew better and I knew I had to be there for Maddie and Charlotte, and Ross too.

In the last year there have been two things that have gotten most of my attention: 1.) trying to have more energy and feel like a human woman again and 2.) figuring out what to feed two toddlers, a husband and myself without losing my mind. I’ve learned a lot and I’m still learning, but I can tell you that decision I made to take the leap and find the balance I needed to take care of myself and my family has been the absolute best thing for all of us and I continue to see the benefits everyday.

I’m health coaching again now with these two focuses in mind: helping moms find their energy/feel like themselves again, and learn how to nourish themselves, their kids and families with confidence. This blog will be about these topics too. I’ll keep sharing recipes, just no more long ones with lots of of pictures (I do have twins, remember!).

Now, enough about me, tell me about you! I’d love to hear – what are your biggest challenges as a parent? And what have you done or learned that’s made you a better one? I look forward to carrying on this conversation. I hope you’ll stay in touch and join me on Instagram @meganadamsbrown and Facebook at fb.me/meganadamsbrown and share my new site with anyone else who wants more energy and more things to cook. I think we can all use more of both…

To your health, energy and sanity,

xo, Megan

recipes

Pumpkin Spice Pancakes

pumpkin banana spice pancakes

The magic of eggs is something new to me. I always thought I hated them. Then I thought I had a sensitivity to them. And now that I’m experimenting with adding them back into my diet, I just want to play with them…. and make stupid easy concoctions like these delicious pancakes. I still can’t get over that you can mix together just a banana (in this case pumpkin too) and an egg and get pancakes. Mind. Blown.

There’s a blog I read called A House in the Hills and the author, who has Crohn’s disease, had a hilarious post this week about everything she’s learned about food… what foods are the devil… what’s killing you… what foods are perfect that if you’re not eating… you’re going to die. If you’ve ever scratched your head at what to eat, you will laugh at this.

Point being, it’s really easy to get wrapped up and lost in all the differing opinions out there on what’s good and what’s not. Truth is, we are the only ones who can truly know what foods really feed us – the foods our bodies thrive on. Figuring that out means learning to tune in and listen to your body’s signals which is much easier said than done. Especially in our i’mtoobusytositdowntoeatgottarunseeyalater lives. This is where I can help. If you want to learn how to to tune in and really start listening to what your body’s telling you, give me a call or drop me an email. I’d love to help you hone this sense so you can finally figure out how to eat the best foods possible for you.

I hope you enjoy these pancakes and have as much fun making them as I did. Here’s to new discoveries!

form pancakes

flip

eggs

plated pancakes

Pumpkin Spice Pancakes

Serves 2

Ingredients

1/2 cup pumpkin puree
1 banana
4 eggs
2 tsp cinnamon
1/2 tsp ginger
14 tsp nutmeg
dash of sea salt
virgin coconut oil

Directions

Peel banana and place in bowl, then mash well with a fork until smooth. Add pumpkin puree and combine. Add eggs and whisk to mix everything together. Add spices and stir to combine.

Heat a large skillet or griddle on medium heat. Add coconut oil and coat pan well. Ladle batter (I like to use a 1/4 cup measuring cup) and pour to form pancakes. Cook about 1-2 minutes until pancake begins to bubble in the center. Using a spatula, flip pancakes and cook another 1-2 minutes.

recipes

Creamy Cauliflower Dip

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One of the biggest lessons I’ve learned from changing my diet is when you close a door on one food, there’s a window that opens. And it’s a chance to experiment, be creative and discover something new. Four years ago I started on this journey of healing my body naturally and along the way have had to give up many of the foods I love. I can attest, eliminating foods you enjoy and rely on from your diet is hard. And it’s easy to get stuck staring at that closed door, focusing on what you can’t have. But, I’ve learned if you can break away, there’s a whole world of foods out there to play with, and you just might find something even more interesting and delicious to love.

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Caul Me What You Want
At first glance, cauliflower may seem to be a boring, bland vegetable – a less exciting version of broccoli, which is saying a lot… But if you stop at first glance, let me tell you, you’re missing out! Cauliflower is one of the most versatile vegetables you can stock in your fridge. It can become rice, mash, crust, soup, a dip… It can be transformed in so many ways, if you didn’t know any better, you might not realize you’re eating those boring little white trees…

Cauliflower, and really all cruciferous vegetables (broccoli, cabbage, kale, etc.), help our bodies detox. There are specific phytonutrients in crucifers that activate enzymes which work to get rid of harmful toxins. That’s why cruciferous vegetables are so often hailed as cancer fighters.

One more thing… cauliflower in particular is a solid source of of choline, a B vitamin known for its role in… can you guess? I’ll give you a hint… it’s in the head (see what I did there?). Brain health! We call it a “head,” it sorta looks like a “brain”… Gotta hand it to Mother Nature, she sure knows how to keep it interesting.

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Cauliflower “Hummus” Dip

Ingredients

  • 1 head cauliflower, cut in florets
  • 1 tbsp coconut oil, melted
  • 1-2 tsp cumin
  • 1/3 cup tahini
  • 1 clove garlic
  • 1/2-1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • salt & black pepper to taste

Directions

Preheat oven to 400 degrees. Toss cauliflower florets with coconut oil and cumin. Spread on baking sheet and roast 30-40 minutes, until browned. Remove from oven and cool.

In food processor or blender, combine cauliflower, garlic, tahini, lemon juice, olive oil and salt and pepper in food processor. Process until smooth. Add water if needed to get to desired consistency. Add more to thin.

recipes

Pumpkin Almond Butter Dip and Pumpkin Week on Facebook

pumpkin almond butter dip

Calling all pumpkin lovers…. drop that pumpkin spice latte (for real, do you know what’s in that cup?!) and listen up. Do you want a real pumpkin fix? You see, there’s a big difference between “pumpkin-flavored” and the real deal. So this week I’m sharing my all time favorite pumpkin recipes and treats made with real pumpkin. And of course everything is full of other nutritious ingredients to do your body good this fall. All you have to do is go “like” the meggsalad page on Facebook to get a recipe a day in your feed. Click here to go there now.

First up is total crowd pleaser – serve this pumpkin almond butter dip as an appetizer or dessert, or make a bunch and store it in the fridge for the perfect after school snack. It sure beats that caramel dip that’s loaded with sugar and God knows what else. With this you get nutrition in your treat. – protein and calcium from the almond butter and almond milk, and a healthy dose of magnesium, zinc, vitamin A and vitamin C from beta-carotene rich pumpkin. Pumpkins are also full of fiber and are anti-inflammatory. See what I mean… real deal.

So don’t forget, get on over to the meggsalad page and click “like” or “follow” (whichever one it is…) so you can get four more real pumpkin recipes like this one this week. What are you waiting for? Go get that pumpkin now.

ingredients

pumpkin butter dip 2

Pumpkin Almond Butter Dip

Ingredients

  • 1 cup organic pumpkin puree
  • 1/3 cup almond butter
  • 1/3 cup unsweetened almond milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup (or 1/2 cup unsweetened applesauce)
  • 1/2 cup applesauce
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

Combine all ingredients in a small sauce pan over medium heat. Stir until everything is well combined. Allow the mixture to come to a light boil and then reduce heat and simmer about five minutes.

Can be served immediately as a warm spread, or chilled in the fridge and served cool.

recipes

Zucchini Pasta with Avocado Pesto + The Veggie Spiralizer

zpaghetti plate

It’s the first week of fall and while everyone else is blogging about pumpkin flavored soup, smoothies, muffins, cookies…. I’m stuck in summer mode. As excited as I am to move on to fall, I’m still savoring the last few tastes of summer, like the basil, zucchini and tomato in this dish. The light, refreshing flavors feel and taste right for now, at least until we break 80…

spiralizer

I recently got this new kitchen gadget – the veggie spiralizer. Now, this may surprise you, but I’m really not a big fan of kitchen gadgets. My cabinets tell a different story because I have plenty of them. But if I’m being honest, I really only use a few. I realized my minimalism in the kitchen when we stored the majority of our stuff for a year after moving to Austin. I only brought the essentials; the rest went to the Pod. And now, seven months later, I don’t think I could even tell you what’s in those 10 boxes. My dishes… I miss my dishes. The rest, I hate to admit, I could probably do without. I won’t… but I could…

This though, the veggie spiralizer, this is a keeper. Though, I do wish I had found this one first that you can hold in your hand. It takes up much less space and looks to make the same long pasta like ringlets out of all sorts of veggies from apples to zucchinis. This genius contraption is a godsend to anyone following a gluten-free or paleo diet. Pasta is just one of those things man can only go so long without. And with this guy, I really do not feel like I’m going without. Pasta fix is taken care of. I mean just look at those noodles! I call it zpaghetti.

zpaghetti

Zucchini happens to work particularly well as spaghetti. After spiraling, I use a paper towel to absorb some of the moisture. Then when you’re ready to cook, just toss the veggie noodles in a pan over medium heat with a little oil for a minute or two. The longer you let the noodles cook, the softer they’ll get. So for a more al dente pasta, cook for a minute or less. Sweet potatoes – great for pad thai and stir fries – beets, butternut squash, yellow squash and cucumber (great raw) make perfect noodles.

pesto ingredients

At the end of a season I tend to get a little nostalgic for its signature flavors and ingredients as we transition to what comes along with the next. Pesto is always a summer staple in our house. I love to make a big batch and then use it throughout the week as a sauce, dressing or spread. It’s also a super sneaky way to pack more greens into your diet. But, no need to say goodbye to pesto quite yet… it goes with pumpkin too. 🙂

cooking

Zucchini Pasta with Avocado Pesto

Ingredients

For the Pasta:
2 large zucchinis, spiraled
1 tbsp extra-virgin olive oil

For the pesto:

1 avocado
2 cups basil
1 clove garlic
1/4 cup walnuts
1 lemon, juiced
sea salt

Directions

Spiralize zucchini into spaghetti noodles.

To make the pesto, combine all ingredients in a food processor and process until smooth. Add water or extra-virgin olive oil if needed to help facilitate blending.

Heat a large skillet over medium heat. Add olive oil and allow to heat before adding zucchini noodles. Saute about a minute until slightly softened for more al dente-like noodles; allow to cook longer for softer noodles. Transfer to a serving bowl and mix with pesto and halved cherry tomatoes (optional). Add chunks of cooked chicken breast for a complete meal.

recipes

Smooth Summer Squash Soup

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Call me crazy, but sometimes even in the middle of summer a bowl of soup can be quite nice. I had the most amazing summer squash soup on our California road trip (when it’s 60 degrees in the evening hot soup doesn’t sound as crazy too). Anyway, I loved it so much I decided to try to recreate it when I got home. Plus, my freezer has been stocked full of homemade chicken broth for months.

I know I’ve promised a couple of times on here to share with you my recipe for making your own broths. There are so many health benefits to making stock the way it’s supposed to be made – from leftover bones. The process of slow cooking animal bones for broth pulls minerals, collagen and amino acids out into the broth. Our bodies then use these essential nutrients to rebuild cells and particularly the lining of our intestine – which prevents those food sensitivities that seem to be on the rise these days. I promise to go into all of this a lot more in another post and share with you my stock recipe. I know the image of slow cooking bones in your kitchen may not sound too appetizing, but trust me, the end result is delicious – so much more flavorful and rich than what you’d buy at the store. And so much better for you! It puts store bought to shame… Plus it’s practically free! Can’t beat that. More to come…

Anyway, back to this delicious, smooth summer squash soup. When I got home from our trip I did what I always do when I want to get ideas for a recipe – I started Googling. I am a nerd and read recipes for fun. Sometimes I find one and tweak it to make it my own, or I might combine ideas from two. For this one, I loved Whole Living’s idea to use cilantro stems – something that’s usually tossed. So I pretty much stuck to their recipe with one small change – I subbed in my homemade broth for an added nutritional boost.

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Cilantro Fan or Phobe?
Cilantro (or coriander) is one of those herbs you either love it or you hate it. Cilantrophobes, as haters of the herb like to call themselves, say it tastes like soap or bugs. Turns out their taste buds don’t lie. Cilantro’s smell is produced by aldehydes. You know what else puts off aldehydes? Bugs and soap. Cilantrophobes make the association in their taste-smell memory bank and understandably then just can’t take it. I myself fall in the lover camp. I love adding cilantro to salads, curries and other dishes for a fresh bite of green.

Cilantro (the leaves) and coriander (the seed) are part of the same plant. Both are powerful detoxifiers and natural chelators that helps to draw heavy metals like lead and mercury out of the body. The leaves also have antioxidant and antibacterial properties. These benefits make cilantro a great choice to add to your green juice. Coriander has been considered a healing spice for centuries and long been used in cooking for it’s anti-inflammatory and preservative properties.  If you read the ingredients on your curry powder, you’ll likely find coriander listed there too.

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Squash it to Me
Yellow summer squash is abundant in the summer which makes it great to use in a soup. Before making this recipe I stuck to winter squashes for creamy soups but opting for summer squash, especially this time of year, will be much cheaper and also keep you eating seasonally which is always a good thing. Yellow squash has a lot of water in it (also good in the summer) and has antioxidant, anti-inflammatory and blood sugar stabilizing benefits. I love slicing it up and sautéing squash with sweet yellow onion, zucchini and some dark leafy greens. It’s the perfect quick, easy side dish to go with just about any meal.

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Smooth Summer Squash Soup

recipe adapted from Whole Living

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
  • 1 teaspoon ground coriander
  • 5 medium yellow summer squash (2 1/2 pounds), chopped
  • 2 1/2 cups chicken broth
  • Sea salt
  • Lime wedges, for serving

Directions

Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups chicken broth and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt. Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

recipes

Salmon with Lemon, Dijon and Dill

marinade salmon

Salmon is one of my favorite go-to weeknight mains – it doesn’t take long to marinate, it cooks quickly and as a bonus I can save a dose of my Omega-3 supplements… The main reason I cook it during the week though is it’s not something I usually order out. I’m going to try to say this without sounding like a giant food snob, but most salmon served in restaurants is farm-raised, which means it ate GMO corn and soy, was injected with dye to make it pink and doesn’t have near the Omega-3s it should. It can also be higher in mercury. I sound horrible, don’t I? But you know, when you start connecting the dots between what you put in your mouth and how you feel in your body you take this stuff a lot more seriously! I always say, eat like your life depends on it… because it does! What’s scarier is GMO corn and soy and food dye could one day be the least of our worries if frankenfish become a real thing. Yikes!

So then you can imagine how excited I was to see wild Pacific-caught salmon on just about every menu I opened on our California road trip last month. I must have had salmon four times that week. And holy… was it good. I swear, looking at the ocean while I ate it made it taste even better. When I shop for salmon, Pacific is what I look for because it’s less exposed to mercury so has lower concentrations of the toxic metal that can be a concern in larger fish. I can usually find it at the store either fresh or frozen. Wild is a bit pricer so to help offset the cost you can always opt for frozen which is usually less expensive. That’s typically how I buy my fish anyway. It’s easy enough to thaw and, hello, we live in Texas; most of the fish behind that glass was frozen not to long ago too….

Salmon is one of the best sources of Omega-3 fatty acid, an essential nutrient our body needs to regulate inflammation. Omega-3 is something to be conscious about adding to your diet if you have any sort of pain, stiffness or swelling. People who suffer from joint pain report great results and relief (myself included) from supplementing with fish oil and other Omega-3 supplement sources like cod liver oil and krill oil. It’s also been shown to help reduce the risk  of heart disease and Alzheimer’s. Of course it’s always best to get your nutrients from your food, that’s why I try to have salmon at least once or twice per week. And this recipe is one of my all time favorites. I love the combination of dill and mustard. I know it sounds like dressings for a hamburger but I suppose there’s a reason those condiments just work so dang well together.

This is great with sautéed vegetables like dark leafy greens, squash, zucchini and onion. Or for something a bit lighter you could serve on top of a spinach salad with fresh raw, thinly sliced veggies like carrot, celery and radish. Enjoy!

dill

ingredients

saute salmon

Salmon with Lemon, Dijon and Dill

Ingredients

2 wild Sockeye salmon filets
1 lemon, juiced
4 tbsp extra-virgin olive oil
a couple sprigs of dill, minced
2 tsp dijon mustard
sea salt
black pepper

Directions

To marinate salmon, place salmon filets in a glass container or gallon-sized plastic bag. Combine lemon, olive oil, dill, dijon, salt and pepper and then pour marinade over salmon. Mix well to coat the salmon filets and then set aside in fridge to marinate at least 30 minutes.

When ready to cook, heat a skillet over medium heat. Pour salmon and marinade into skillet and cook salmon 4 minutes on each side.

Serve with sautéed spring vegetables like zucchini, squash, asparagus, peas, etc.

recipes

4th of July Berry & Coconut Yogurt Parfait

parfait top

I couldn’t let one of my favorite holidays go by without making something festive to contribute to the red, white and blue section of the blogosphere. This little treat is almost too simple to warrant a recipe or a post but really isn’t simple just what you need on a holiday that’s all about being outside with great friends and family? Then again, making something a little more challenging is always fun too.

These berry and coconut yogurt parfaits are just sweet enough for a light dessert and look festive without even trying. I’m really wishing all of our kitchen stuff wasn’t in storage right now because I have the most perfect cocktail glasses that these parfaits would look beautiful in. They’d also be cute in little 2 oz shot glasses if you happen to have a collection of those. Otherwise a small glass or clear plastic cup will do – I say glass or clear so that you can see the pretty layers.

Leftovers make a delicious and healthy breakfast too (love it when that happens), especially with some added ground flax and walnuts – one of my favorite yogurt breakfast combos that adds a hearty dose of omega-3s and fiber. Not that this treat isn’t healthy on it’s own. Berries are one of the best sources of antioxidants to protect your DNA, and your skin and hair too. They’re good inflammation fighters as well.

blueberries

strawberries

Side note… On our California Highway 1 road trip last week we pulled over for some fresh-picked organic strawberries at a farm stand after driving past miles and miles of strawberry fields being hand picked by workers. Gotta say, I have a whole new appreciation for how we get these little gems. And my god were they the sweetest, juiciest strawberries I’ve ever had. Ever. I mean it; they were candy. Here I am in front of the “you-can-pick” olallieberries. We didn’t have time for that so we just took the pre-picked berries and hit the road in our Mustang convertible (hence the head scarf).

olallieberries

coconut yogurt

These parfaits use coconut yogurt which is a fantastic alternative to traditional yogurts for those that can’t tolerate dairy or are trying to avoid cow’s milk products. It’s  sweeter and a lot less tart than dairy yogurts too which makes it good for desserts. I buy the So Delicious brand and opt for plain. Then you can flavor it however you want with fruits like blueberries, strawberries, raspberries, cherries or peaches. It’s much fresher tasting that way and you can skip the added sugar and natural flavorings.

So there you have it – what just might be the simplest dessert for the 4th. I hope your Independence Day is as sweet, juicy and full of life as these little treats. Happy 4th!

parfaits

4th of July Berry & Coconut Yogurt Parfait

(Serves 4)

Ingredients

1 pint coconut yogurt
1 pint blueberries
1 pint strawberries, chopped

Directions

In a small glass or plastic cup, place a layer of berries (you can do either just strawberries or blueberries, or mix them together) then top with a layer of coconut yogurt. Then add another layer of berries and top with yogurt. Continue alternating layers until you reach the top and make the last layer of berries.

 

recipes

Almond Butter Cups

almond butter cups

There’s something about rainy days that makes me want to hide in my house and play in the kitchen. Anyone else? A few weeks ago we got a real soaker on a Sunday and inspiration struck I saw these on Pinterest. I’d been wanting to make homemade Reese’s (with a few tweaks) for awhile and here was my opportunity. They’re Ross’ absolute favorite and I have to admit… I’ve sort of missed them ever since I changed my diet.

You know that urge you get to just be bad? Usually when it comes on I try to get my rebellious fix in other ways like deleting emails, Netflixing in bed and machine washing dry-clean only clothes (be careful with this one!) rather than sacrificing how great I feel when I stick to my anti-inflammatory lifestyle. But in this moment I just wanted chocolate. So, I’ve learned the trick to splurging a little without feeling like the train has completely left the tracks is being prepared and making homemaking little treats like these guys to stock away for those just-gotta-have-it kind of days.

These almond butter cups are rich, decadent and have plenty of sweetness. They’re a treat no doubt, but splurging with one of these bad boys is a much better option than what’s in that orange package. These are made with just four simple ingredients that are nutrient rich. Heck, cacao powder and coconut oil are even considered super foods meaning their among the most nutrient dense foods you can eat.  And there’s none of that other questionable stuff and a lot less sugar too.

So, go ahead, make a bunch and store them in the freezer for when you just need a little somethin’ somethin’. You can thank me later. 😉

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chocolate

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Almond Butter Cups

Ingredients

1/2 cup coconut oil
1/2 cup raw cacao powder
4 tbsp maple syrup
almond butter

Directions

In a sauce pan heat coconut oil over medium heat. Once melted, remove from heat. Stir in maple syrup and cacao powder until you have a smooth chocolate sauce.

Line 12 mini muffin cups with paper liners. Drizzle chocolate sauce in the bottom of the cups just enough to coat the base. Place in freezer about 10 minutes to set. Spoon a small amount – about 1/2 tsp size – almond butter into each cup. Cover with the rest of the chocolate sauce filling cups to the top. Return tin to freezer and allow to set at least another hour or two. Store in freezer or fridge.

recipes

Turkey Tacos

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As much as I love to cook, this time of year I just want to fix something quickly so we can get on to more fun things… like going for a walk, relaxing on the patio or planning our California road trip we have on the calendar in June. Summer (especially these early few weeks before it really heats up in Texas) is no time to be slaving away in a kitchen. That’s why there are grills. And gorgeous fresh produce that’s even better raw.

These turkey tacos are a perfect summer dinner. They’re quick – like 15 minutes quick. And using romaine instead of tortillas give them an even fresher, crisper taste. Top them with your favorite fixins. We usually keep it simple with fresh avocado, cilantro and tomato. You could always go even more low maintenance with your favorite store-bought salsa. Or take it to a whole new level with your own salsa creation…maybe something with mango or peach?

In the name of keeping things simple for summer, I’m making this one short and sweet…and going for a walk. Happy Summer, everyone!

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Turkey Tacos

Ingredients

1 tbsp virgin coconut oil
1 yellow onion, diced
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 lb organic ground turkey
1 head romaine, leaves seperated
1/2 bunch cilantro, chopped
2 tomatoes, diced
1 avocado, diced
1 lime, cut into wedges

Directions

Heat skillet over medium heat and add coconut oil. Add onion and sauté until translucent, about 3-5 minutes. Add garlic and spices; stir and cook another minute. Add ground turkey and cook until cooked through and lightly browned.

To serve, spoon turkey into romaine leaf and top with tomato, avocado and cilantro. Finish with a squeeze of lime.