Here are some of my favorite healthy Paleo friendly fitness food recipes:

Recipes As Featured On Well and Good NYC:


Oatmeal Raisin Walnut Cookies- Gluten Free, Vegan and Low Glycemic

Aug 4, 2014

Gluten-Free Vegan Oatmeal Raisin Cookies
Makes 18 cookies
Ingredients
1 1/2 tablespoon ground flax seed
5 tablespoons water
2 cups gluten free old fashioned oats
½ C gluten free oat flour
½ C sweet potato flour
½ tsp xanthum gum 
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup palm shortening
1/2 cup palm/coconut sugar
1 teaspoon vanilla extract
½ C golden raisins
½ C currants
½ C chopped walnuts

Instructions
Preheat oven to 350°F.
In a small bowl, whisk together the flax and water. Let sit for 5 minutes.

In a separate bowl, whisk together the oats, flours, xanthum gum, cinnamon, baking soda and salt.

In a separate medium bowl with an electric mixer, cream together the shortening and palm sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, currants and walnuts, stir to thoroughly combine.

Using a 2-tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
Allow to cool, ENJOY! 


Oatmeal Raisin Walnut Cookies- Gluten Free, Vegan and Low Glycemic

Aug 4, 2014

Gluten-Free Vegan Oatmeal Raisin Cookies
Makes 18 cookies
Ingredients
1 1/2 tablespoon ground flax seed
5 tablespoons water
2 cups gluten free old fashioned oats
½ C gluten free oat flour
½ C sweet potato flour
½ tsp xanthum gum 
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup palm shortening
1/2 cup palm/coconut sugar
1 teaspoon vanilla extract
½ C golden raisins
½ C currants
½ C chopped walnuts

Instructions
Preheat oven to 350°F.
In a small bowl, whisk together the flax and water. Let sit for 5 minutes.

In a separate bowl, whisk together the oats, flours, xanthum gum, cinnamon, baking soda and salt.

In a separate medium bowl with an electric mixer, cream together the shortening and palm sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, currants and walnuts, stir to thoroughly combine.

Using a 2-tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
Allow to cool, ENJOY! 


My PERFECT Post Workout Burger

Jul 21, 2014

Post-Workout Sweet Potato Chicken/Turkey Burgers

Makes 16 burgers
8 servings, 2 patties per serving

1 large red onion, finely chopped
2 cups mashed sweet potatoes
2 lbs ground chicken or turkey
2 T ground paprika
2 T garlic powder
1 ½ T ground cumin
2 tsp ground cinnamon
2 tsp salt
1 tsp black pepper

Sauté the onion in a small amount of oil until it just gets soft. 
Combine the mashed sweet potato, ground meat and spices along with the sautéed onion in a large bowl. 
Divide the mixture into 4th, and then divide each 4th into 4 equal sized pieces. Shape into patties. 
Heat a grill pan over medium heat, spray with coconut oil or olive oil and cook patties for 4-5 minutes per side. 


Pumpkin Pie Mousse with Sweet Dukkah Sprinkle:

Nov 19, 2013

Don’t be surprised when you fall in love with this protein packed and Paleofied ode to pumpkin pie! You’ll be surprised at how easy it is, just plan a day ahead, as it needs a little time in the fridge. Believe me, its worth the wait, you’re gonna want to lick the bowl!

*Dukkah is a Middle Eastern condiment that is traditionally made using nuts, seeds and spices- often made savory, I’ve put a sweet spin on it for use in desserts. There will extra leftover from this recipe- it can be stored in an airtight jar for several weeks.

Serves: 6-8
Serving size: 1/3 cup of mouse topped with 1 tablespoon of Dukkah

Mousse Ingredients:
1, 14 oz can of organic pumpkin puree
⅓ cup full fat coconut milk
⅓ cup melted coconut oil
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 Tablespoon maple syrup
2 Tablespoons unsweetened cocoa powder
a pinch of salt

Sweet Dukkah Ingredients:
2 T unsweetened coconut flakes, toasted
¾ C unsalted toasted mixed nuts
1 T coconut sugar
1 T cacao nibs
2 tsp bee pollen granules
1 tsp orange peel granules
1 tsp cinnamon
pinch of sea salt

Directions:
Place all of the mousse ingredients into the bowl of a food processor or high-speed blender and whip until smooth. 

Allow the mixture to chill overnight in the refrigerator in order to let it do it’s “magic.”

In the meantime, toast the coconut flakes in a skillet on low heat. Allow to cool.
Blitz the nuts in a food processor to a medium to small chop (be careful not to go to far where it becomes a flour!) Add the remaining ingredients and pulse to combine, then stir in the reserved coconut flakes. 


Sweet Potato Pie Truffles:

Who doesn’t love a truffle!? These are a great little sweet and spicy treat that are oh so simple to whip up! They’ve got all of the flavors of the traditional sweet potato pie with less sugar and portion control built in!

 

Serves: 14

Serving size: 1 truffle

 

Ingredients:

1 cup mashed sweet potatoes (you can use canned if you’d like)

½ cup finely shredded unsweetened coconut flakes

¼ cup raw, unsalted pecans

3 Tablespoons maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

pinch salt

1 Tablespoon chia seeds

4 Tablespoons coconut flour

 

Directions:

Heat a small skillet on medium heat. Add coconut flakes and toast, stirring often, until lightly golden brown. Set aside in a shallow bowl or on a plate.

In a food processor, process sweet potato, pecans, and maple syrup until smooth, stopping to scrape down the sides of the bowl if necessary. Add Vanilla, cinnamon, ginger, salt and chia seeds and process to combine. Gradually add coconut flour, 1 tablespoon at a time and pulse to fully incorporate.

Scoop out the potato mixture in 1tablespoon increments and roll into balls with your hands. Roll the balls in the toasted coconut flakes to coat.  Arrange on a parchment lined baking sheet and refrigerate for at least 30 minutes before serving.

Store in an airtight container in fridge for up to 3 days- or freeze. 


Festive Table Salad with Pomegranate Ginger Vinaigrette:

This hearty salad has just enough of all the flavors of the Thanksgiving table to make you satisfied, without the added calories and carbs from eating “a bit of everything” from the table. If you’re like me, you’ll want to have this salad as your main course topped with a few slices of turkey. And you’ll have room for dessert!


Serves: 4

Total time: 30 minutes

 

Salad Ingredients:

1 Tablespoons coconut oil

1 Tablespoon olive oil

1 pound of butternut squash, peeled, seeds removed and cut into ½” thick slices

¼ tsp salt

¼ tsp pepper

2 tsp coconut or palm sugar

1 bunch of curly kale, stems removed

1 cup of shredded radicchio

2 stalks of celery, chopped

1 avocado, pitted and sliced into chunks

 cup fruit sweetened dried cranberries

1 sprig of rosemary

¼ cup raw pepitas

Pomegranate Ginger Vinaigrette Ingredients:

¼ c pomegranate juice

2 Tablespoons apple cider vinegar

1 tsp freshly grated ginger

1 tsp Dijon mustard

1 clove of garlic, crushed

¼ tsp salt

¼ tsp pepper

¼ c olive oil

 

Directions:

Heat a large skillet over medium heat and add coconut oil, swirl the pan to melt the coconut oil and coat pan. Toss the squash slices with olive oil and season with salt, pepper, and sugar, then add them to the skillet and cook, undisturbed, until golden, about 5 minutes per side. Remove from pan and set aside on a plated lined with a paper towel.

Wipe out the skillet to remove excess oil, then return it to heat add the pepitas and a sprig of rosemary and toast over low heat until the seeds are slightly golden and rosemary is fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Set aside to cool. Remove and discard the sprig of rosemary.

Wash and tear the kale into bite-sized pieces into a large mixing bowl.

Blend the pomegranate juice, vinegar, ginger, garlic, salt and pepper in a small food processor, or in a tall measuring cup with immersion blender. Slowly stream in the olive oil until emulsified. Drizzle 2 tablespoons of the dressing over the kale and gently massage the greens with the dressing, until well coated. Toss the kale with the raddichio, chopped celery, cranberries and avocado

Divide the kale mixture onto plates and top with the caramelized squash and toasted pepitas. Drizzle with additional vinaigrette.


Truffle Mashed Cauliflower:

This is my go-to recipe for a low carb substitute to the traditional mashed potato side dish. I’ve jazzed it up with some truffle oil and added a nutrient rich powerhouse to give it a hint of nutty-cheesy flavor. With this comforting and versatile alternative, you won’t feel like you’re missing out!

 

Serves: 6-8

Serving size: 1/2 cup

Total time: 20 minutes

 

Ingredients:

1 large head of cauliflower chopped into florets

2 cloves of garlic

2 Tablespoons ghee or grass fed butter

¼ cup chicken broth

¼ cup Tablespoons nutritional yeast

½ tsp salt

¼ tsp black pepper

1 Tablespoon white truffle oil

¼ C chopped parsley

 

Directions:

Place a steamer basket over about 1 inch of water in a large stockpot, cover and bring to a simmer.

Place the cauliflower florets and garlic cloves into the pot and, keeping covered, allow them to steam until fork tender, about 10 minutes. Remove the florets and garlic and place into a metal bowl.

Add the ghee/butter to the bowl along with the salt and pepper and stir until the ghee is melted and cauliflower is well coated.

Remove the steamer basket from the pot and discard the steaming liquid. Transfer the cauliflower back to the pot, add the chicken stock, then sprinkle the cauliflower with the nutritional yeast.

Using your *immersion blender, puree the cauliflower until almost smooth. Drizzle and fold in the truffle oil and 2 T of chopped parsley. Top with the remaining chopped parsley.

ENJOY!

*This can also be done using a food processor or hand masher. 


Pan Charred Green Beans with Marinated Tomatoes and Duck Bacon Bits:

Transform green beans by adding layers of flavor with a vibrantly fresh topping of quick marinated tomatoes and hearty bacon bits for a healthy side dish that is great for all seasons.

Serves: about 8

Ingredients:

5 slices smoked duck bacon

1 pint of cherry tomatoes, halved

3 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1 garlic of clove, minced

1 Tablespoon fresh chopped parsley

1 Tablespoon fresh chopped thyme leaves

½ tsp salt

black pepper

2 lbs green beans, trimmed

1 Tablespoon Worcestershire sauce

 

Directions:

Preheat oven to 400°F.

Place the bacon slices on a parchment lined baking sheet and bake in oven until crisp, about 15 minutes, turning the bacon over once about halfway through. Remove from oven, and transfer to paper towels to drain and cool.

Put the halved tomatoes in a mixing bowl. Add 2 tablespoons of olive oil, balsamic, garlic, parsley, and thyme. Sprinkle with ½ tsp salt and pepper and toss to coat. Set aside and allow the tomatoes to rest.

Place beans in a medium bowl; drizzle with remaining tablespoons oil. Season with salt and black pepper and toss to coat. heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, shaking pan occasionally, until blistered and charred in places but still crisp-tender, 6-8 minutes. Once charred, deglaze the pan with the Worcestershire sauce; shake beans until coated and sauce has evaporated.

Arrange the green beans on a serving platter, top with the marinated tomatoes. Chop the reserved bacon into ¼” size bits and sprinkle atop the green beans.


Paleo Herb Biscuits:

Enjoy these fantastically tasty gluten and grain free biscuits in your holiday breadbasket this year! They are a perfectly primal option; even non-paleo eaters.

Ingredients:

¼ C Tapioca flour

¼ C Coconut flour

2 Tablespoons Flax seed meal

½ tsp Cream of Tartar

¼ tsp baking soda

¼ tsp salt

2 Tablespoons chopped fresh rosemary

1 Tablespoon dried onion flakes

4 Eggs

4 Tablespoons palm shortening, melted

1 tsp Apple Cider Vinegar

 

Directions:

Preheat oven to 350°F

In a medium bowl, sift together tapioca flour, coconut flour, flax seed meal, cream of tartar, baking soda, salt, chopped rosemary and onion flakes.

In a separate large bowl, whisk together the eggs, melted palm shortening and apple cider vinegar.

Gradually incorporate the dry ingredients into the wet.

Using an ice cream scooper, scoop dough on parchment lined baking sheets.

Bake in oven for 20-25 minutes, until slightly golden brown, rotating one time halfway through baking.

Allow to cool slightly before serving.

Enjoy! They are great served warm with bit of grass-fed butter or ghee.


Melon and stone fruit gazpacho with prosciutto wrapped shrimp

Ingredients:

4 cups cubed and peeled cantaloupe

3 pitted and chopped apriums

1/2 cup water

1 shallot

2 T fresh lemon juice

1 T sherry vinegar

1/4 tsp xanthum gum 

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

 

4 oz thinly sliced prosciutto, cut into 1 1/2" wide ribbons

12 jumbo peeled and deviened shrimp (26-30 ct)

olive oil spray

 

1 1/2 T chopped fresh mint

 

Procedure:

  • Preheat oven to 400F
  • While oven is heating, place the first 7 ingredients in a high speed blender or food processor; process until smooth, season with salt and pepper. Place in the refrigerator to chill.
  • While soup is chilling, carefully wrap each shimp from head to tail with proscuito ribbons. Place the shrimp on a cookie sheet that has been coated with cooking spray, with the loose end of the proscuitto on the sheet side to secure. 
  • Spray the shrimp lightly with olive oil spray and sprinkle with freshly ground black pepper.
  • Place the cookie sheet in the oven and roast for 12-15 minutes until shrimp are cooked through. The proscuitto will have tightened up around the shrimp. 
  • Allow the shrimp to cool. Once cool, remove the tails, and chop into bite sized peices.  
  • Spoon the chilled soup into serving bowls, top with chopped mint and proscuitto wrapped shrimp bites. 

ENJOY!!! 

-I like to drizzle a bit of chilli oil on top of the soup to give it a little peppery kick! 


Zucchini & Spring Onion Meatloaf

Ingredients:

1 T extra virgin olive oil

1 medium yellow zucchini cut into small dice

1 medium green zucchini cut into small dice

1 bunch of scallions, white and light green parts only, chopped

1/2 small red onion cut into fine dice

2 cups button mushrooms cut in half and sliced lengthwise

1 lb lean ground turkey

1 egg

1/2 T coconut flour

2 T Nutritional yeast flakes

1 T Low sodium worchestershire sauce

1 tsp garlic powder

2 T chopped parsley

1/2 tsp salt

1/2 tsp ground pepper

1/4 c fruit sweetened apricot preserves

1 T dijon mustard


Procedure:

  • Preheat oven to 350F
  • Heat olive oil in a saute pan. Add the zucchini, scallions, onion and mushrooms saute until just just starting to soften. Remove from skillet and place in a fine mesh seive to drain out any excess liquid and allow to cool. 
  • In a medium mixing bowl, mix the turkey, egg, coconut flour, nutritional yeast, worchestershire, garlic powder, parsley, saute'ed vegetables, salt and pepper until well combined. (I recommend to wear gloves and use your hands!) 
  • Form the mixture into a loaf shape on a foil lined baking sheet that has been sprayed with cooking spray.
  • Bake the meatloaf in preheated oven for 40 minutes. (set your timer!)
  • While baking, stir the apricot preserves adn mustard in a small bowl. 
  • Remove the meatloaf from oven when time is up and spread the top with the the apricot mustard glaze.
  • Return the meatloaf to the oven and bake for an additional 20 minutes. 
  • Transfer the loaf to cutting board and cut into slices to serve. 


ENJOY!!! 

-I like to serve this meatloaf with truffle mashed cauliflower and braised carrots for a delicious Paleo-spin on a family favorite!


Real Bits and Good Bites...

Need a nutritious snack to refuel after a hard workout? Try my easy grain free 'Nola bar recipe to have a treat that's filled with good fats, fiber, antioxidants, protein and potassium and just the right amount of sweetness. Perfect for muscle recovery and for satisfying your sweet tooth!


Chocolate Cherry Nola Bars

Ingredients:

1/2 C blanched slivered almonds

1/4 C raw sunflower seeds

1/4 C flax seeds

1/4 C raw pepitas

1/4 C cacao nibs

1/2 C unsweetened shredded coconut

1 very ripe banana

2 egg whites

2 tsps vanilla extract

1 tsp ground ginger

1/4 tsp sea salt

1 T raw agave


Procedure:

  • Preheat oven to 350F
  • Pulse the nuts, seeds, cacao nibs and conconut in a food processor until coarsly chopped (but not quite a flour) pit in medium mixing bowl and set aside
  • Puree the banana, egg whites, vanilla extract, ginger, salt and agave in a food processor
  • Pour the banana mixture into the mixing bowl with the nuts and seeds. Mix until well combined. 
  • Stir in the dried fruit.
  • Press the mixture evenly into an 8" x 8" parchment lined baking pan and bake for 25 minutes, rotating once half way through.
  • Allow to cool and cut into bars
  • Enjoy the GOODNESS!