Recent Posts




Simple, 5-Ingredient Chia Seed Pudding

Filed Under: Recipes at 5:28 pm | By: Madeline Reiss

Ever tried chia pudding? This is an amazing, dairy-free alternative to yogurt is a yummy way to get your healthy fats. Start with this basic recipe and then experiment with your own variations to enjoy for breakfast, as a snack or dessert. Vegan, gluten-free, paleo and keto-friendly.


6 Tablespoons chia seeds
2 cups unsweetened coconut, almond or cashew milk
1/2 teaspoon vanilla extract
1 Tablespoon maple syrup, honey or sweetener of choice (optional)
blueberries and strawberries, for topping


  1. In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours.
  3. You can also prep your pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.


Recipe source:


Quinoa Patties With Zucchini And Feta Cheese

Filed Under: Recipes at 11:11 am | By: Madeline Reiss

These Quinoa Patties with Zucchini and Feta Cheese make the perfect meatless meal that is full of healthy goodness!


For the Patties:
6 oz uncooked quinoa
2 medium zucchini, peeled and shredded
1 cup crumbled Feta cheese
2 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons dill, finely chopped
3 tablespoons breadcrumbs
2 eggs, beaten
1 clove garlic, minced
salt, pepper
olive oil for cooking

For a simple sauce:
4 tablespoons plain Greek yogurt
1 baby dill pickle, finely chopped
1 tablespoon dill
1 clove garlic, finely minced
salt, pepper


  1. Combine quinoa with 1.5 cups water in a medium saucepan.
  2. Bring to a boil. Cover, reduce heat to low and simmer until quinoa is tender (about 15 minutes).
  3. Using a paper towel, dredge the liquid out of shredded zucchini.
  4. In a big bowl, combine cooked quinoa, zucchini, cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well.
  5. Form the mixture into small patties. If they start to fall apart, add more breadcrumbs one tablespoon at a time.
  6. Heat the oil in a large skillet over medium-low heat. Working in batches, cook the patties for 5 minutes on each side.
  7. Transfer to a plate and let them cool.
  8. To make a simple sauce, combine all ingredients and serve!

Recipe source:


Homemade, Nontoxic Deodorant Recipe For Sensitive Skin

Filed Under: Personal Care,Recipes at 2:28 pm | By: Madeline Reiss

If you’re hip on nontoxic, DIY beauty, you’ve probably attempted to make your own deodorant before. Many people swear by how easy and beneficial it is to whip up an effective natural deodorant using baking soda, essential oils and a handful of other ingredients found in your kitchen. However, one of the major drawbacks of using baking soda as a primary ingredient is skin irritation.

If your pits are prone to those painful, unsightly bumps—try this recipe that dramatically reduces the amount of baking soda, while adding in soothing and nourishing shea butter to help keep you smooth and chafe-free naturally!


1/3 cup coconut oil
3 Tbs. beeswax, grated or pellets
2 Tbs. shea butter
1/3 cup arrowroot powder
2 Tbs. baking soda (reduce to 1 Tbs if still to harsh for your skin)
10 – 15 drops essential oils

This recipe fills two deodorant containers. You can reuse empty containers or order empty ones online! I’ve even used jars when I didn’t have a deodorant container on hand.


1. Melt coconut oil, beeswax, and shea butter in a small saucepan over low heat. Stir continuously until melted.

2. Once completely melted remove off heat and whisk in arrowroot powder and baking soda. Then add essential oils. Mix thoroughly, but quickly as mixture will start to thicken.

3. Pour into two empty deodorant containers (like these) and let your homemade deodorant sit until completely set (give it a couple hours for good measure). Place lid on and use as you would any other deodorant.

Recipe Source:


Purely Elizabeth Vegan & Gluten-Free Blueberry Crisp

Filed Under: Recipes at 12:50 pm | By: Madeline Reiss

This vegan & gluten-free, warm, ooey-gooey crisp recipe is the perfect, after-dinner (or anytime) indulgence! This version works well with blueberries and peaches, but it’s fun to experiment by switching up the fruit.


3 cups peaches
1 cup blueberries
1/2 cup coconut sugar
1/2 lemon, juiced
3 tbsp cinnamon
2 tbsp arrowroot powder


2 cups Purely Elizabeth Ancient Grain Granola
2 tbsp coconut oil


Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.


Jasmine Rice With Pecans & Orange Honey Tofu

Filed Under: Recipes at 11:35 am | By: Madeline Reiss
Homemade Tofu Stir Fry with Vegetables and Rice

This sweet and tangy, easy-to-make jasmine rice dish utilizes Lundberg Farms’ Thai Hom Mali Rice that’s ready for eating in 90 seconds. It’s bursting with flavor and makes the perfect comfort food!


1 cup Lundberg Family Farms Thai Hom Mali Rice
2 cups (roughly) of veggies of your choice, steamed separately
1 pound extra- firm tofu
2 tsp. each cracked pepper & dried thyme
1 tsp. salt
1 tablespoon olive oil
1/3 cup honey
¼ cup fresh orange juice
½ cup toasted pecans, chopped


  1. Press extra liquid from tofu by placing between plates and setting a heavy skillet or pot on top.
  2. Drain for 10 minutes, pat dry, and slice tofu once horizontally to make thin slices. Cut diagonally across to make triangles, and place on a dry plate.
  3. Blend dried thyme, cracked pepper and salt in a small bowl. Sprinkle herb mixture over tofu, pressing into each side. Discard any leftover herb mixture.
  4. Heat olive oil in a large skillet over medium-high heat and cook tofu until golden on each side.
  5. Remove from skillet and set aside. Mix honey and orange juice in a small bowl; add honey mixture to skillet and deglaze the pan.
  6. Add tofu triangles to skillet and bring honey mixture to a boil. Turn over tofu, cooking for 2-3 minutes.
  7. When the tofu is almost finished cooking, heat jasmine rice and let stand for 1 minute. Mix your steamed veggies into the rice.

To serve: Stir pecans into reserved cooked rice. Spoon one cup rice each onto 4 plates; top with two honey glazed tofu triangles per plate. Drizzle orange honey glaze over all and serve.


Cumin Spiced Parsnip Soup

Filed Under: Recipes at 11:09 am | By: Madeline Reiss
parsnip cream soup with pear and curry

This is a quick and easy-to-make parsnip soup. It can be made dairy-free and vegan, it’s gluten-free and oh so tasty. The perfect warming, spicy soup to shake off the winter cold!

Recipe by Deliciously Ella


3 large parsnips, chopped into small pieces
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon of ground cumin
2 cups water
2 cups almond milk
2 tablespoons of natural yogurt (or coconut yogurt if vegan)


  1. Place garlic & onion in a pan with a drizzle of olive oil, cook them over a medium heat for about 10 minutes until soft.
  2. Once your onions are soft, add in your chopped parsnips and ground cumin – stir together and cook for another 2 minutes.
  3. Cover your parsnips with water and bring to the boil. Once boiling reduce the temperature and let simmer for 35-40 minutes until the parsnips are really soft.
  4. When soft, drain the water and add in the almond milk, yogurt, salt and pepper – and give it all a good whizz together with a hand mixer.
  5. Serve with a sprinkle of pine nuts and chopped coriander and enjoy!


Naturally Sweetened Peppermint Hot Chocolate

Filed Under: Recipes at 9:00 am | By: Leah Hazuda, Contributing Editor
Homemade Peppermint Hot Chocolate

‘Tis the season for hot chocolate! My go-to drink to warm me up this time of year is a delicious mug of hot cocoa. To give the cult classic a festive flair for the holidays – try this Peppermint Hot Chocolate recipe from Emma’s Little Kitchen. Naturally sweetened with a bit of maple syrup or honey, this recipe is a big time upgrade from those prepackaged packets at the grocery store.


2 cups milk (whatever kind you prefer)
3 tbsp cocoa powder
2-3 tbsp maple syrup or honey (depending on how sweet you want it)
¼ tsp peppermint extract


  1. Mix a couple of table spoons of milk with the cocoa powder in a saucepan to make a paste. Whisk until smooth, and then turn the stove onto a medium heat.
  2. Whisk in the remaining ingredients, and heat through until the hot chocolate is hot but not boiling. Remove from the heat, and pour into two mugs.


Cassava Flour, Grain-Free Chocolate Crazy Cake

Filed Under: Recipes at 9:29 am | By: Madeline Reiss
Whole sliced Chocolate cake with slice slightly removed. Photographed in window light with Nikon D800+50mm Zeiss Lens at ISO 100. Image Processed from raw file with VSCO Film Kodak Portra film simulation with film grain for a slightly more lo-fi look.

Who said chocolate cake can’t be quick, easy, gluten-free AND delicious?! When you’re pressed for time but looking to whip up a gluten-free treat, give this chocolate cake recipe from Otto’s Naturals a try! It features their cassava flour, a gluten-free, grain-free, nut-free flour with the taste and texture of wheat!


360 grams Otto’s Cassava Flour (weighing
is recommended) OR 3 cups, well sifted
before measuring
2 cups coconut sugar
1 tsp. salt
2 tsp. baking soda
3/4 cup unsweetened cocoa powder
3/4 cup Primal Kitchen Avocado Oil
2 tbsp. apple cider vinegar
2 tsp. vanilla extract
2 cups cold water or coffee


  1. Whisk or sift flour, sugar, salt, soda, and cocoa
    together into a large bowl.
  2. Make three wells. Pour oil into one well, vinegar into second, and
    vanilla into third well.
  3. Pour cold water or coffee over all and stir well with a fork.
  4. Pour into 9×14 baking pan or two 8″ round pans. It is not necessary to grease the pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until the toothpick inserted
    comes out clean.
  6. Frost with your favorite icing!

Did you give this recipe a try? Let us know below!


Almond Butter Cookies Recipe

Filed Under: Recipes at 5:27 pm | By: Madeline Reiss
"Warm, golden brown, chocolate chip cookies cooling on a rack. Shallow depth of field."

This recipe uses Plant Fusion’s Lean Chocolate Brownie Protein Powder to make gooey, melt in your mouth almond butter cookies perfect for holiday parties or a sweet, end-of-the-day snack.



  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine almond butter, coconut sugar, salt, egg, almond milk and vanilla extract. Mix until ingredients are well combined. Next mix in protein powder, coconut flour and baking soda until well combined. Fold in chocolate chips.
  3. Use a small cookie scoop to drop cookie dough by the tablespoonful onto a prepared baking sheet. The dough will be slightly sticky. Slightly flatten the tops of the cookies. Bake for 9-11 minutes until slightly golden brown on the edges. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling. Makes 12 cookies.


Warming, Gluten-Free, Paleo Shepherds Pie

Filed Under: Recipes at 3:38 pm | By: Madeline Reiss
Shepherd's Pie In A Cast Iron Skillet.

The perfect gluten-free, wintertime comfort food that can easily be made paleo-friendly! It’s super easy to make and is the perfect warming meal on a cold winter day.


1 lb lean ground lamb, or beef 450g
1 tbsp olive oil
3 large carrots medium dice
1 large onion chopped
2 tbsp tomato paste
1 tbsp gluten-free Worcestershire sauce (omit for paleo)
2 cups gluten-free beef stock
4 medium potatoes peeled and cut into large chunks
2 tbsp butter substitute
2 tbsp arrowroot powder
1/2 cup shredded cheddar cheese (omit for paleo)
salt & pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Heat the oil in a pan, add the onion & carrots & gently saute for 3-4 minutes.
  3. Add the lamb or beef & brown over a medium heat, stirring the whole time. Spoon off excess fat if necessary.
  4. Add the tomato purée & Worcestershire sauce (if using), then fry for a couple more minutes. Add the beef stock, bring to a simmer, then cover pan & cook for about 20 minutes.
  5. After 20 minutes uncover the pan and continue to cook for 20 more minutes.
  6. While the meat is cooking, boil the peeled potatoes in lightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the butter substitute.
  7. Add two tablespoons of arrowroot to a cup with a 3-4 tablespoons of cold water & mix well. Remove the pan from the heat & add half of the arrowroot mixture to the meat, stirring to avoid lumps & allowing a few minutes to thicken up.
  8. Put the cooked meat mixture into an ovenproof dish, add the mashed potatoes on top and spread out with a fork. Add shredded cheese (omit for Paleo).
  9. Bake for 20-25 mins until the top starts to color & juice is beginning to leak around the edges.



Holiday White Chocolate Bark Recipe

Filed Under: Recipes at 9:00 am | By: Leah Hazuda, Contributing Editor
White chocolate bark with almonds

The perfect combination of sweet and crunchy, this festive candy is full of heart-healthy dried cranberries and antioxidant-rich almonds. Unsweetened coconut saves a few calories while adding delicious flavor and a bit of fiber. If these toppings aren’t your favorite – customize it to fit you!



  • Preheat the oven to 325°. Line a baking sheet with parchment paper, and set aside.
  • Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
  • In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.
  • Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
  • Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.

Recipe from


Paleo Gingerbread Cookies (Gluten-Free, Dairy-Free, Vegan)

Filed Under: Recipes at 10:48 am | By: Madeline Reiss
Decorating gingerbread Christmas Cookies with colorful icing

Sticking to a paleo diet (or any diet for that matter!) during the holidays is a true test of will. Watching everyone else indulge in sweet, forbidden treats can really dampen your holiday spirit. Luckily, there are ways to participate in holiday fun without sacrificing your healthy lifestyle! These paleo gingerbread cookies are not only fun to bake, but easy to make in large batches for parties and family gatherings.

Give these gingerbread cookies a try and let us know what you think!


1 1/2 Cups Almond Flour
3/4 Cup Tapioca Flour
3/4 tsp Ground Ginger
1 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Sea Salt
3 Tbl Coconut Oil
2 1/2 tsp Pure Maple Syrup
3 Tbl Molasses
1/2 tsp Vanilla Extract


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves and salt.
  3. Add the coconut oil, maple syrup, molasses and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms. You may need to mix for a minute or two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and create tough cookies!
  4. Place the dough between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
  5. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
  6. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container.
  7. Decorate with desired icing and toppings!


Recipe source:


Vegan Sweet Potato Casserole With Maple Pecan Topping

Filed Under: Recipes at 10:42 am | By: Madeline Reiss
Sweet potato banana baked oatmeal with pecan crumb crust. toning. selective focus

This Skinny Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!


Maple Pecan Topping
3 tablespoon maple syrup
6 tablespoons almond flour
1 1/2 tablespoon melted vegan butter
3/4 cup pecans, coarsely chopped

Sweet Potato Casserole
3.3 pounds sweet potato, peeled and cut into 1-inch cubes
3 tablespoons brown sugar
3 tablespoons maple syrup
1/4 cup unsweetened almond milk
6 tablespoons coconut oil or olive oil
6 tablespoons vegan butter, room temperature
1 teaspoon cinnamon
1/2 teaspoon salt


Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.


  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
  2. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
  3. When the sweet potato is finished boiling, drain and mash.
  4. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
  5. Spoon sweet potato mixture into the casserole dish and top with the Maple Pecan topping.
  6. Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.


Recipe from


Butternut Squash & Cranberry Quinoa Salad

Filed Under: Recipes at 10:46 am | By: Madeline Reiss
Quinoa salad with cranberries and orange. Superfoods concept. View from above

This salad made with protein-packed quinoa, tasty cranberry, pumpkin seeds & butternut squash is bursting with fall flavors! Easy to mix up in large batches so you always have a healthy meal on hand.


3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Salt & black pepper

For Balsamic Vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
Salt & black pepper


For Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt & pepper, to taste.

For Salad

  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt & pepper, to taste.
  3. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender & lightly browned.
  4. While the squash is roasting, rinse quinoa under cold water until water runs clear.
  5. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer & cook partially covered until liquid is absorbed, about 20 minutes.
  6. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
  7. Add the vinaigrette and mix until combined. Season with salt & pepper, to taste. Chill in the refrigerator for couple hours & serve.

Recipe source:


Low-sugar Vegan Salted Caramel Brownies

Filed Under: Recipes at 4:40 pm | By: Madeline Reiss
Sea Salt Caramel Brownies

Want to indulge in chocolatey goodness without the guilt? These vegan, salted caramel brownies are rich, fudgy, perfectly sweet, low-sugar and require less than 10 ingredients in total. Great for parties or packing in your lunch for a mid-day treat!


1½ cups tahini
2 tbsp ground flax + 6 tbsp water (for flax eggs)
½ cup maple syrup
½ cup applesauce
1 tbsp vanilla
½ cup cocoa powder
1 tsp baking soda
½ cup dark chocolate chips
½ cup walnuts
½ – ¾ cup vegan salted caramel (recipe makes ~ 1 cup)

For the Caramel Sauce

¼ cup lite coconut milk
⅓ cup maple syrup
½ – ¾ cup tahini
½ tsp molasses, more or less to taste/preference
¼ tsp sea salt, more or less to taste


For Caramel Sauce

  1. Add coconut milk, maple syrup and ½ cup tahini to a small saucepan and warm over medium heat, whisking occasionally until well incorporated, about 3 minutes
  2. At this point the caramel sauce will still be fairly liquid and milky. If you’re okay with this texture, you can proceed. If not, whisk in up to ¼ cup more tahini until desired consistency is reached
  3. Taste and adjust sweetener as necessary then stir in molasses until well combined
  4. Remove from heat, stir in salt and vanilla extract if using and adjust salt to taste
  5. Pour into a mason jar and allow to cool to room temperature before covering and storing in the fridge

For Brownies

  1. Preheat oven to 350 degrees, grease a 9×9 brownie pan or line with parchment paper and set aside
  2. Combine ground flax and water in a medium bowl or the bowl of a stand mixer and set aside for 5 minutes until an egg-like gel forms.
  3. Add the tahini, maple syrup, applesauce and vanilla and whisk until well combined
  4. Add the cocoa powder, baking soda, chocolate chips, walnuts and/or other mixins of choice and fold in with a wooden spoon or rubber spatula
  5. Transfer batter to prepared brownie pan and top with extra nuts or chocolate chips if desired
  6. Bake for 35-40 minutes or until a toothpick inserted into the brownie comes out clean
  7. While the brownies are baking, prep the caramel sauce if you haven’t already done so and allow to cool slightly
  8. Remove the brownies from the oven and pour the slightly cooled caramel sauce onto the still hot brownies, making sure to spread the caramel evenly with a spatula. Alternatively, you can allow the brownies to cool slightly before slicing then drizzle with caramel sauce
  9. Sprinkle with sea salt, if desired and place the pan on a wire rack on the counter or in the fridge (to speed things up)
  10. Allow cooling completely before slicing and serving

Recipe Source: