I’m a total sucker for anything with oats; an oat crumble topping, overnight oats, warm oatmeal, oat bread and of course…granola. Granola is such a comfort food that just FEELS like fall. The kinds you find in grocery stores, however, are more often than not loaded with inflammatory oils, tons of hidden sugars and are very high in calories with little nutrient density. Making your own granola at home is cheaper, fresher, and so much healthier…Read More
I'm a sucker for nut butters - peanut, almond, cashew, pistachio, hazelnut...I love them all. They're fabulous sources of healthy fat, protein and even fiber that can quickly boost snacks into meals…Read More
The combo of rich coconut yogurt with crunchy, sweet granola works so perfectly together that it's become one of my favorite pairings. Probiotic rich coconut yogurt is tangy, naturally sweet and lusciously thick…Read More
I love a good truffle. When done right, they're moist, high in good fats and shouldn't be overly sweet. I'm totally in the holiday spirit and definitely still on the pumpkin (well in this case, butternut squash) train.
I designed these truffles for clients of mine as a way to feed dessert cravings without a huge blood sugar spike. These holiday truffles are gluten free, grain free, completely vegan and free of processed sugars. They're so easy to make and I must say, THEY LEGIT TASTE LIKE DONUT HOLES. Enjoy, my loves.
- 2/3 cup butternut squash puree (can sub with pumpkin puree)
- 1/3 cup tahini
- 1 tablespoon coconut oil, melted
- 2 tablespoon coconut flour
- 2 tablespoon maple syrup
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- 1/2 teaspoon allspice
- 3/4 teaspoon sea salt
- 1 tablespoon coconut oil
- 1/2 cup very dark chocolate chunks (or chocolate chips)
- 1 tablespoon coconut sugar
- Line a baking sheet with parchment paper.
- In a bowl, mix the squash, tahini, melted coconut oil, coconut flour, maple syrup, cinnamon, vanilla powder, allspice, and sea salt until well combined.
- Roll the truffle dough into balls
- In a double broiler (or a heat proof bowl placed on top of simmering water on the stove), melt the chocolate, remaining coconut oil and coconut sugar and combine.
- Decorate the truffles by dipping them in chocolate, drizzling with chocolate, or rolling in coconut sugar+cinnamon.
- Place in freezer for 30 minutes. Store in freezer for 2 weeks or fridge for 2-3 days.
Orna and Ella is a Tel Aviv establishment known for its seasonal ingredients, casual atmosphere, neighborhood vibe and excellent food. It is most known for its yam pancakes served with a sour cream and chive sauce. They're soft and pillowy on the inside and perfectly crispy and golden on the outside, exactly as a perfect pancake should be.
As an ode to Hanukkah in Israel and around the world, I've recreated this Mediterranean classic with some healthier adjustments and they came out truly great. Super soft on the inside and crunchy on the outside, but with a couple of twists. I'm excited to share them with you!
Orna and Ella's Recreated Yam Pancakes
- 3 large yams
- 2 tablespoons avocado oil + 2 teaspoons for drizzling
- 1/4 cup coconut flour
- 1 tablespoon oat flour (or one extra 1/2 tablespoon coconut flour)
- 2 teaspoon gluten free tamari
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon coconut sugar (optional)
- pinch cayenne pepper
- Preheat oven to 400 F
- Line a large baking sheet with parchment paper
- Cut yams into large chunks and steam in a steamer basket until fork tender (about 20-25 minutes; the softer the better)
- Peel yams and discard skins
- In a bowl, mash yams with all remaining ingredients (except the 2 teaspoons avocado oil) until smooth
- Roll yam mash into flat pancakes with about 2 tablespoons mash each
- Lay flat on parchment, leaving room between each pancake
- Place in oven for approximately 20 minutes and then flip pancakes over and drizzle with the remaining avocado oil, spreading it out across the tops of the pancakes
- Place back in the oven under the broiler for a few minutes or until golden brown
Happy Hanukkah, dear friends!
Simple, real-food crackers are hard to come by. I created this recipe for clients and they love it! Top with avocado+sauerkraut, almond butter+sea salt, greek yogurt+smoked salmon, tomato+fried egg or whatever combo you love.
- 3/4 cup black sesame seeds (any color sesame will work)
- 1/2 cup hemp seeds
- 1/2 cup pumpkin seeds
- 1/2 cup flax meal
- 1/2 cup chia seeds
- 1/2 cup shelled sunflower seeds
- 3/4 cup gluten free oats
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 cup water
- 1 tablespoon avocado/olive/coconut oil
In a bowl, combine all dry ingredients. In a separate bowl, combine oil and water. Add wet to dry and mix well. On a baking sheet lined with wax paper, place the mixture in the center and make a mound. Using another piece of wax paper, flaten the mound down until spread perfectly across baking sheet and tightly packed. The layer should be thin, but compact. Bake at 375 until hard and golden (about 40 minutes).