Easy Garlic Tahini Hummus


One 15-ounce can chickpeas, also called garbanzo beans

1/4 c lemon juice (about 1 large lemon)

1/4 c + 1 TB tahini

1 tsp garlic powder

3 TB Extra Virgin olive oil, plus 1-2 TB for serving

1/2 to 1 tsp pink Himalayan salt, depending on taste

2-3 TB water

Dash of ground paprika for serving 


1.  In the bowl of a food processor, combine tahini and lemon juice. Process for 30 seconds. Scrape sides and bottom of bowl and process again for 30 seconds. This processing time helps “whip” the tahini, making the final product (hummus) smooth and creamy.

2. Add the olive oil, garlic powder, and 1/2 tsp salt to the whipped tahini and lemon juice. Process for 30 seconds. Then scrape sides of bowl and process for another 30 seconds.

3. Open can of chickpeas, drain liquid, and rinse well with water. Add the chickpeas to the processor and process for 30 seconds. Taste mixture, and add remaining 1/2 tsp of salt if desired. Scrape sides of bowl, and process for 20-30 more seconds until thick and smooth.  

5.  Scrape the hummus into a bowl, drizzle 1-2 TB of olive oil over the top, and sprinkle lightly with paprika. Serve with veggies, chips, bread, or spread onto a sandwich.

Coconut Flour Cashew Butter Pancakes


1/4 c coconut flour, sifted

1 tsp Ceylon cinnamon

1 tsp baking soda

Pinch of pink Himalayan salt

4 pastured eggs

1/3 c roasted cashew butter

3/4 tsp vanilla extract

1/4 cup light coconut milk (if using full-fat coconut milk, use 2 TB of it + 2 TB water)

1 TB raw honey

Grass-fed ghee or coconut oil to grease electric skillet or pan



1.            Preheat electric skillet to 350F. If using a regular pan on the stovetop, set heat to medium.

2.          Combine dry ingredients into food processor and pulse quickly to blend.

3.           Add eggs, vanilla, coconut milk, and honey to food processor and blend to incorporate into a batter. Allow batter to sit for 3 minutes so the coconut flour absorbs the liquids.

4.          Grease the skillet or pan.

5.          Pour the batter onto the skillet or pan to make 2-3 inch pancakes, making sure to space them far enough apart such that they don’t connect. Do not make pancakes larger than 3 inches in diameter, as they can become difficult to flip, and they will also easily fall apart.

6.          Cook the pancakes for 2-3 minutes or until they begin to bubble. Then flip them and cook for another 2 minutes.

7.           Serve with toppings, such as organic Grade B maple syrupCashew Cranberry Cookie Spread, Fudgey Almond Spread, your favorite roasted nuts or fruit spread, and/or dairy-free mini chocolate chips.

Garlic Lemon Tahini Dressing

Most commercially-available salad dressings contain highly inflammatory industrial seed oils, such as canola, grapeseed, safflower, and soybean oil. And to make matters worse, many of these oils are genetically modified. Beyond that, many dressings are sources of hidden sugars, which are also highly inflammatory. Read more here about the risks associated with inflammatory foods and, more specifically, chronic inflammation.

My Garlic Lemon Tahini Dressing is chock-full of healthy fats, as well as lemon juice and apple cider vinegar, which are great for digestion. It tastes great, too, which gives us one more great reason to opt for a salad!


3/4 c olive oil

1/4 c full fat coconut milk

1/4 c tahini

1/4 c lemon juice

2 TB raw, unfiltered apple cider vinegar

2 TB garlic powder

1/4 tsp sea salt, plus more to taste

1/4 cup water to thin dressing as needed


1.    Combine all ingredients, with the exception of the water, in food processor or bowl. 

2.    If using a food processor, blend for 10 seconds to throughly combine. If combining in a bowl by hand, simply whisk ingredients until a smooth dressing is fomed.

3. Add in water as needed to achieve preferred consistency and additional salt if desired.

4. Serve over a salad of your choice, and refrigerate remaining dressing in an air-tight glass container. 


Healthy Belly Mocha Protein Smoothie (dairy-free)

Healthy Belly Mocha Protein Smoothie (dairy-free)

My Healthy Belly Mocha Protein Smoothie incorporates resistant starch and grass-fed gelatin, both of which are fantastic for improving gut health. It also packs 25g of protein, which is great for people who are working to increase their protein intake. Give this hearty smoothie a try for breakfast, or omit the full fat coconut milk and egg (subbing water and/or more green banana) and use it for post-workout recovery. Either way, I hope you love it!

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