Month: July 2018

FAST Sprouted Whole Wheat Tortilla Veggie Pizzas

Y’all- can you BELIEVE it’s almost AUGUST? As in- school is starting in Tennessee, in one week.

So, this month on the blog is all about back-to-school friendly recipes that will be simple, tasty and time-efficient for YOU and for your fam. We are starting things off with sprouted tortilla veggie pizzas, only FIVE INGREDIENTS (or more, depending on what toppings you like!!) needed. Plus, these come together in about 20 minutes total!

So preheat your oven and let’s get ready to make a healthy, whole grain, veggie-tastic, kid-friendly pizza!

Sprouted Tortilla Veggie Pizza

FAST Sprouted Whole Wheat Tortilla Veggie Pizza

Store-bought whole wheat sprouted tortillas make a perfect vehicle for your favorite cheese, sauce and veggies. Just top and bake for 10-15 minutes, voila!

What You Will Need:

  • 2 sprouted whole wheat tortillas (I like this brand)
  • 1 teaspoon olive oil
  • 4 tablespoons organic pizza sauce (2 TBL per pizza)
  • 2/3 cup shredded cheese (I like raw, grass-fed cheddar)
  • Sliced sweet peppers
  • Fresh basil, for topping

What You Will Do:

  1. Preheat oven to 400 degrees.
  2. Place tortillas on a parchment-lined baking sheet.
  3. Smooth 2 tablespoons pizza sauce on each tortilla, leaving about 1/4 inch of “crust” on your tortilla.
  4. Top each pizza with 1/3 cup cheese; add sliced peppers.
  5. Bake for 10 minutes, or until the edges of your tortillas are nice and golden brown!
  6. Once the pizzas are out of the oven, let cool for a few minutes and serve whole or slice into quarters. Top with fresh basil and enjoy!

 

 

The Tastiest Coconut Oil Popcorn

POPCORNN!!!!!

I loooovveee popcorn and have since I was a kid. In fact, in our family we were so strict with our popcorn standards that my dad actually made the popcorn at home for movies we saw in the theater because he didn’t think it was salty (or delicious) enough.

Yes, that’s the popcorn lineage I come from. So when I say this is the simplest, tastiest coconut oil popcorn you can make for snacking- with THREE ingredients- you can trust me!

Happy snacking my luvs!

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Easy Coconut Oil Popcorn

What You Will Need:

  • 3 tablespoons coconut oil
  • 1/2 cup organic yellow popcorn
  • 1 teaspoon fine sea salt (plus more to taste)

What You Will Do:

  1. Heat the coconut oil, popcorn and salt on medium heat in a large Dutch oven or nonstick pot until the coconut oil dissolves and the kernels begin to pop.
  2. Once they start popping, put the lid on the pot.
  3. Here’s the fun part- SHAKE IT!! Shake the pot occasionally until the kernels are only a few seconds between pops.
  4. Once that happens, pour your popcorn into serving bowls and ENJOY! Season with additional salt, chili powder, garlic powder, nutritional yeast- whatever your heart desires!

 

Gluten Free Tropical Coconut Whip Ice Cream Sandwiches

Aloha my Luv Cooks lovelies!

I don’t know where you are in your summer vacation status, but for Jake and I it looks a lot like sticking our heads in the freezer to cool off and/or  daydreaming about visiting a tropical destination.

This week’s recipe is for YOU if you are short on time but want to create an easy, gluten and dairy free version of one of my favorite summertime treats,  gluten tree tropical coconut whip ICE CREAM SANDWICHES! So grab your kids and your fam and eat your way to the tropics!

Gluten free dairy free ice cream sandwiches

Gluten Free Coconut Cream Ice Cream Sandwiches

What You Will Need

8 almond flour snickerdoodle cookies (Simple Mills brand is my favorite!)

1/2 cup So Delicious Coco Whip

1/4 cup diced dried pineapple

1/4 cup diced dried mango

1/4 cup dried cranberries (or whatever pink or red-hued dried fruit you like!)

What You Will Do

  1. Line a baking sheet with parchment paper.
  2. Mix together all of the dried fruit in a separate bowl.
  3. Schmear an almond flour cookie with about 2 tablespoons Coco Whip; top with a second cookie and push filling out a bit on the sides.
  4. Roll side of cookies in the dried fruit; place on parchment-lined sheet.
  5. Repeat with all cookies! Freeze for at least 30 minutes to set the “ice cream.” Enjoy!

 

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EASY Keto Dark Chocolate Milk with Ashwagandha


Loves!!

I come to you with the perfect chocolate milk recipe for summer. It’s keto, Paleo, vegan, dairy-free AND gluten-free! Plus, it’s KID FRIENDLY if you sub whole milk for the nut milk and extra cinnamon for the Ashwagandha.

All the popular titles could probably really fit in here, but the bottom line is it is super simple, and you can put the milk back in the freezer to enjoy a chocolate slushy dessert later!!

ENJOYYYYYY that frothy goodness!!

EASY Whole 30 Coconut Kale!

Ok, so confession- the Whole30 kicked my butt and I will likely NEVER do it again.

However, one ahhmazing thing did come out of this uuuuber disciplined way of eating was the recipe for the tastiest, easiest kale of your life. This recipe, recommended to me by my beautiful friend and makeup artist Kerri Bunn, for coconut kale is out-of-this-world.

It’s creamy, a tad salty and can handle most spices you decide to throw at it. Ohh and it takes FOUR key ingredients. Literally- FOUR.

Happy weekend my loves- eat some kale for me!