RECIPE: Coconut Matcha Smoothie

Still haven’t tried Matcha? Or maybe you’re a major Matcha lover? Either way, this is a great smoothie to experience all the health benefit s of Matcha.
matcha smoothie2
Quick catch up.
What is Matcha? It’s a specially grown and processed green tea powder that has a perking but calming effect. I could use both more perk and more calm. Check. Matcha has 137 x the antioxidants as green tea. Check, check.
So how do I get it? Well, since it’s all the rage at the moment, it’s either in stores (Trader Joe’s has it) or coming to a store near you. But you can buy it on line.  The trouble is finding a quality source. Be careful, most Match Lattes or Latte powder are loaded with sugar and dairy solids.  Best to get the pure matcha (a little bit goes a LONG way) and mix with ingredients you like.
Like this:
2 cups coconut milk
1/2 cup water
1/2 large frozen banana (or 1 small frozen)
1 to 2 tablespoons coconut oil
3 dashes of cinnamon
2 tablespoons unsweetened coconut
2 Tbsp hemp seeds
1 Tbsp matcha powder

RECIPE: Turmeric and Ginger Smoothie

Hey Y’all! Have I got a tasty, healing, anti-inflammatory, delicious smoothie for you!

Inspired by the lovely folks at, this smoothie combine turmeric and ginger to boost immunity, lower cholesterol, and combat inflammation in the body! For anyone who feels stress, needs a little energy boost, or likes a tasty treat, this one’s for you!

In a d Blender combine:
1 frozen banana
1-2 heaping tablespoon of almond butter
1 date, pitted
2 inch cube turmeric root
2 inch cube ginger root
1 tablespoon ground turmeric
1 tsp cinnamon
1 1/2 cups of rice or almond milk (or 1 cup milk, 1/2 cup water)
Maca powder

RECIPE: Pecan Pumpkin Pie

Y’all. Make this NOW. Thanks, Mer, for the Reco!
Pumpkin pie is one of the healthiest desserts on offer this season, but only if it’s not loaded with sugar and artificial ingredients!
This seasonal dish from Against All Grain is yum-ski, Paleo-freiendly, chemical-free and also happens to be gluten-free, so you can skip the inflammation of dairy and wheat this glutton-fest we call Thanksgiving.
Dig in.
AUTHOR: Danielle Walker – 


For the crust

  • 1 1/2 cup almond flour (could use, regular flour in a pinch)
  • 3/4 cup whole pecans
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

For the filling

  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • 1/2 cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup grade B maple syrup (honey for SCD)


  1. Add the pecans to a food processor and process until they have turned into a coarse flour.
  2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
  3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
  5. Whisk all of the ingredients together in a bowl.
  6. Pour the filling into a frozen pie crust.
  7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  9. Refrigerate until chilled, then serve with coconut whipped cream on top.

RECIPE: Rockin Turkey Left Overs

I’ve never needed a special day to over eat. Historically I’ve done that day in and out.

Fortunately, now my gluttony now wears a bridal, and unless it’s 9pm and there’re warm, fresh baked goods, I’m able to pull the reigns.

This Thanksgiving, I’m grateful that

A) I’m healthier and happier then last year, that

B) I don’t have to cook a turkey and

C) If someone offers me leftovers, I’ve got this recipe from The Week magazine to turn the “3rd white” meat into something I actually want to eat.

See below!


RULE: Meal Plan

We all know that “Failing to Plan is Planning to Fail”.  (This was one of my medical school professor’s cheesey catch phrases). While true at exam time, I think it’s applicable with our eating habits and meal preparation.  If it’s 6 pm and nothing is in the fridge, we can pick up chicken parts in a bucket, have pizza delivered and ice cream cakes uber-ed.

When you haven’t shopped and meal prepped ahead of time, it’s easy to slip in to convince, cheap, fast food.  Which is tough on the bod and the pant size.

So pick a day when you can pre-make so stuff to store in the fridge. That way when the tummy grumbles, you’ll have delicious dishes to nosh on.

One of my FAVE meal plan strategies is to buy a bag of arugula or spinach and a rotisserie chicken. Below is the week’s meal plan for 1-2 people, but adjust you number of birds to the number of peeps and their appetites!

Day 1: Serve 1-2 chicken legs and brown rice on bed of green (spinach/arugula).

Day 2: Make a salad with favorite veggies (onions, mushrooms, and avocados) and pulled chicken.  Arugula, Bean and Avocado Salad

Day 3: Make yummy tostadas! Chicken, cheese, arugula and salsa in a toaster over. Easy-peesy!tostadas

Day 4: 1/2-1 Chicken breast in a bowl with rice, arugula and salsa

Day 5: Make Chicken Pot Pie: Make your own dough or Trader Joe’s it. Grease a pie pan. Add what’s left of your chicken (really strip that carcass!), 1 can of split pea soup, 2 tsp tarragon, 1/2 tsp ground black pepper and 3 dashes of sea salt. Slit the top of your pie and bake for 25-30 minutes at 375. Let cool for 20 minutes. Freeze what you don’t eat!chicken-pot-pie

RULE: Try New Grains

If you’re like me, the only grain I knew growing up were wheat and white rice.  And let’s be honest, there was no “whole wheat” bread or pasta. There was WonderBread and spaghettios; and bread, pasta and rice were my 3 best ‘carb’ friends. (Note: in those days, potatoes were still considered vegetables)  I could’ve consisted entirely on Kraft mac n’ cheese and Chinese buffets (and, later, did! in my 20s).

Thankfully I’ve broadened my carbohydrate network. Though I still can crush a plate of mac, my grains and carbohydrates are now of the healthier variety.

Meet Farro (rhymes with “tomorrow”) A hearty, nutty grain that goes well anywhere pasta or rice would.  Cooks in ~ 10 minutes, 1 part Farro to 2 parts water. Cook until water is gone and grains are fluffy.

My favorite thing to mix faro with is 1/2 small sleeve of goat cheese, juice from 1 lemon and 2 handfuls of arugula! With sea salt and pepper to taste.

So, go now. Off you go. Try a new grain. Consider amaranth, millet, farro, kamut, teff, spelt, sorghum and quinoa.