Healthy Recipes For Inspiration|
Simple Gluten Free Granola


3 cups gluten free rolled oats

1/2 cup ground flax seed

1 cup chopped almonds

3/4 cup chopped pepitas (raw pumpkin seeds)

1/2 cup shredded coconut flakes

3/4 cup dried fruit (or 6 chopped dates)

1/4 cup coconut oil

1/2 cup maple syrup

1 teaspoon sea salt


Preheat oven to 375.

Blend together oats, flax seed, almonds, pepitas, salt + coconut flakes. 

In a double boiler, melt the coconut oil and maple syrup together until liquid. 

Pour liquid into dry ingredients and mix well. 

Pour onto cookie sheets and bake for 15 minutes or until desired "brownness."

Let cool for 10 minutes and add the dried fruit.

Enjoy with yogurt or almond milk! 

Zucchini Fritters

1 large zucchini, finely grated

1 organic egg (Vital Farms!)

1 cup cremini mushrooms, finely chopped

1/2 cup sweet corn, fresh or frozen

3 tablespoons almond meal

1 tablespoon ground flax 

1 teaspoon sea salt

coconut oil for cooking


Greek Yogurt Lemon Aioli::

3 tablespoons full fat plain greek yogurt

1/2 lemon + lemon zest

Finely chopped basil


Grate the zucchini and press the liquid out with a strainer (use paper towls to press and help absorb the excess water). Combine mushrooms, corn, sea salt and one egg. Use your HANDS and get in there! Massage everything together well. 

Add almond meal and ground flax until texture is thick enough to make patties. This combo works well for me, but you can always add more almond meal. 

Set your skillet to medium-high and melt about 1 tablespoon of coconut oil in the pan. 

Make your patties and cook until they are golden brown on both sides. 


For the aioli, whip together yogurt, half squeezed fresh lemon juice and grate the zest into the mixture as well. Chop your desired amount of basil into your aioli.

Top your fritters with your delicious yogurt concoction.

Vanilla Maple Coconut Whipped Cream

1 can organic full fat coconut milk

1 tablespoon maple syrup

1 teaspoon organic vanilla extract


Refrigerate the can of coconut milk overnight. When opened, the contents will separate into liquid (the coconut water), and thick white cream (the fat).

Scoop out the thick coconut fat (half of the can) into a bowl and whip with a hand blender.

Add maple syrup and vanilla extract and blend until light and fluffy and resembles whipped cream.


Serve on top of your favorite bowl of fruit or dessert.


Shrimp + Avocado Salad

2 cups washed romaine lettuce

1/2 ripe avocado

6 peeled shrimp

shredded parmesan 

fresh lemon

olive oil

sea salt to taste


Rinse and dry your lettuce well, and chop into a salad bowl.

Set skillet to medium-high heat and add olive oil for cooking. 

Cook shrimp for about 3 minutes, turning often to slightly sear on both sides. 

Add shrimp and chopped avocado to the romaine and drizzle lightly with olive oil, fresh squeezed lemon, and a dash of sea salt.

Finally, top with shredded parmesan.  


Guten Appetit!