What Runs Lori

Dr. Andrew Weil’s True Food Kitchen & Mango Umami Sauce

Lori — Thu, 28 Mar 2013 16:40:08 +0000

A few weeks ago I went to Arizona to visit my sister. We decided to check out [the famous] Andrew Weil’s restaurant, True Food Kitchen.

I’ll be TRUEthful and tell you what I really thought…

WOW…?

Best. Food. Ever….!

So, what made it so WOW?

First, let me describe for you the atmosphere.

Green grass along the outside tables.

Flower boxes filled with edible plants and herbs.

Bright greens, yellows, and earth tones spot each surface.

Inside the restaurant hosts community tables and huge butcher blocks where chefs cut, chop, prep, and juice, all in live action.

The menu: Wondrous pages of mouth-watering opportunities (<– take a look!)

The food: Exceptional tasting. Each plate is vibrant, fragrant, and looks downright AMAZING. The colors are bursting from the plate and with one look, I’m drooling.

Sister got the Tuscan Kale Salad with lemon, parmesan, and bread crumbs. Chicken Sausage Pizza with tomato, fennel, and Fontina cheese. This was the most incredible combination, not to mention that the sausage was sweet, tender, and beyond ANY sausage I have ever had.

Drooling yet?

I decided on the Farmer’s Market Salad hosting kale, romaine lettuce, carrot, beets, broccoli, radish, avocados, Manchego & Champagne vinaigrette. Woooooo ooow.

AND…

Butternut Squash Pizza (if you know me at all, you know I have some weird obsession with all things squash. *see desserts) with thinly sliced roasted butternut squash, crunchy walnuts, smoked mozzarella cheese, sweet caramelized onions, and fresh arugula leaves. The textures and flavors were out of this world! The sweet from the caramelized onions and butternut squash mixed with the smokey cheese- all topped with crunchy, crisp walnuts. Oooooh my. If you’re not salivating yet, there’s something wrong with you.

The drinks: Hello Original! My sister got an Eel River Acai Berry Wheat Ale Beer. First of all, I LOVE Eel River. This is my favorite type of beer. We were both pleasantly surprised at the not-too-sweet but perfectly brewed Acai beer.

I went with one of the more… fun drinks, The Flower Child, featuring Juniper Green Organic Gin, St. Germain, Fennel, Mint, and Pineapple. Refreshing, invigorating, incredible flavor combinations that break rules, but play well together. (Although EVER drink sounded amazing and I wanted to try them all. But at $10 a drink, one is good.)

As if the food and drinks weren’t enough, that smiling waitress brought us the dessert menu.

AND then we had dessert…

Duh. How can you resist dessert?

Squash Pie with creamy and fluffy vegan coconut whipped cream and a sweet and perfectly flaky graham crust. (*see, more squash!)

Overall, I give True Food about a 12 on the 10 scale. It was THAT GOOD.

In fact, we went back and grabbed more kale salad the next day AND I was tempted (and gave in) by the Dairy-Free Organic Chocolate Pudding. Topped with walnut and pistachio crumble. I’m telling you, chocolate met Heaven with this one.

Have you ever had any AMAZING foods?

From where???

Ready for a recipe from Andrew Weil’s True Food cookbook?! This book I HAD to buy after visiting his Arizona restaurant. Duh.

Here’s my take on his recipe for Umami Sauce. Seriously, I think mine might be better…

Mango Umami Sauce

1 cup diced mango, fresh or frozen (I used frozen from Trader Joe’s)
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons tamari
1 cup nutritional yeast flakes (do not leave out! find in bulk section at Whole Foods or online)
4 garlic cloves, mashed
1/4 cup extra-virgin olive oil
Salt & pepper to taste

Directions:

Put the mangoes, vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.

Remove the feed tube and, with the machine running, slowly drizzle in the olive oil.

Blend well until the mixture becomes thick and emulsified. Adjust the seasoning with salt and pepper as needed.

Pour the mixture into a lidded jar and refrigerate for up to 2 weeks. Bring the sauce to room temperature and shake well before using.

Use on EVERYTHING you can think of. Chicken, roasted veggies, salads, spoons.

BYE!

Mwah!

Raw Paleo Vanilla & Matcha Green Tea Macaroons

Lori — Mon, 25 Mar 2013 14:15:20 +0000

Chocolate Drizzled Vanilla & Matcha Green Tea Coconut Macaroons.

Raw. And Paleo, too.

Healthy, even?!

Talk about a mouthful. The name implies complexity but whether or not the wording rolls off your tongue, these little green and white gems are sure to please all taste-buds.

With all the fat-fighting power that coconut oil possesses, healthy fats, no refined sugars, no white flour, sugar, gluten, JUNK, you’ll never have to feel guilty about enjoying dessert again.

I love these macaroons because only pure ingredients and pure love go into the making. Simple can be better.

Made with love, of course.

And shared with friends.

Slightly sweetened coconut and dark chocolate dipped raw macaroons.

Someone (Simple Medicine) knew what they were doing when they decided to make these Raw Macaroons.

NOTE: the directions look LONG and complicated. I swear they are not. Just wordy explanations Really, mix, roll, freeze, dip, eat. Done.

Chocolate Dipped and Drizzled.

I wouldn’t want them any other way.

Raw Paleo Vanilla & Matcha Green Tea Macaroons

Makes about 20 small macaroons.

Free of grains, gluten, dairy, soy, and refined sugar

Ingredients:

2 to 2 ½ cups unsweetened dried coconut
¼ cup coconut oil, slightly melted
2 tbsp coconut flour
¼ cup raw honey
½ tsp sea salt
2 tsp gluten free vanilla extract
3 drops liquid Stevia or stevia powder (optional if wanting slightly sweeter) -optional
2 ounces of unsweetened dark chocolate, for dairy-free use Enjoy Life Brand
2 tbsp Matcha Green Tea powder (mine was sweetened but you can use unsweetened) -optional

Directions:

In a food processor, combine unsweetened dried coconut, melted coconut oil, coconut flour, raw honey, sea salt, vanilla extract, and Stevia, if using. Processes the mixture until some of the coconut gets broken down and the ingredients become incorporated together. You will want your mixture to stick together in the food processor, not crumbly.

If the mixture is not wet enough, add more coconut oil or vanilla extract in small amounts- a little will go a long way. (Alternately, if your mixture is TOO wet, add more shredded coconut or coconut flour, again in small quantities.)

Remove half of your coconut mixture and place in separate bowl.

Add the Matcha Green Tea powder to your food processor with an additional splash of vanilla extract. Process for 10 seconds or until well incorporated. Place in another separate bowl.

Place both bowls into the freezer or refrigerator to solidify the coconut oil, about 5 minutes.

In a microwave or double boiler, melt your chocolate. Set aside.

Prepare a sheet pan/baking sheet- line with parchment paper.

Remove one bowl of coconut mixture and carefully roll into small balls- I used about 1 tbsp per ball, if not slightly less. Place ball on parchment paper. Continue with BOTH remaining mixtures.

Once balls are formed, dip ONE SIDE of each ball into the (hopefully still) melted chocolate and place on parchment-lined baking sheet. Again, continue until all of the balls are chocolate dipped.

With a spoon, drizzle chocolate across the top of all coconut macaroons.

Place baking sheet into the freezer or refrigerator to set the chocolate.

Store in the freezer and remove about 5 minutes before eating! Or eat frozen. I don’t judge!

ENJOY!!!

Green Cacao Chocolate Smoothie

Lori — Wed, 13 Mar 2013 17:04:04 +0000

Who doesn’t love chocolate for breakfast?!

Do you see anyone raising their hand?

No.

But in most households, a chocolate breakfast contains a box of sugar-and-chemical-filled fluffy “grain” puff that are drenched in milk. NOT in this household…

When I talk chocolate on this blog, it’s in the lusciously dark, sinlessly healthy, and deliciously crunchy form of the cacao bean. Those dark pieces of unadulterated, raw cacao nibs. So sexy!

(Yes, food is sexy.)

And with those cacao beans come the perfect amount of rich, dark chocolate flavor with a small boost of energizingly natural caffeine.

Throw that wonderful bean (or in powder form! That’s cacao) into a green smoothie and life is complete.

For those of you who have not yet tried a green smoothie what’s wrong with you?! this is your jumping off point. Try it! You’ll never (EVER) know there’s good-for-you greens involved.

Green Cacao Chocolate Smoothie

Inspired by (Never) Home Maker’s The Not-So Green Smoothie

Makes one giant smoothie.

1 cup frozen strawberries
½ banana, fresh or frozen
2 HUGE handfuls of spinach (or 2 cups packed, as I like to add)
1 heaping tbsp raw cacao powder (or unsweetened cocoa powder)
1 heaping tbsp nut butter (almond, cashew, sunflower, peanut, etc)
2 tsp raw cacao nibs (optional)
Dash of Stevia, honey, agave, or a pitted date
1 cup coconut water or almond milk

Directions:

Combine all ingredients in a blender. The more frozen fruits you use, the more thick this smoothie is.

Add ice, if needed, or more liquid for blending.

Top with a sprinkle of raw cacao nibs and enjoy with a spoon.

Paleacado Cowboy Cookies

Lori — Sun, 20 Jan 2013 17:06:06 +0000

You may remember a post by yours truly for a certain avocado-filled cookie of the Paleo variety, right?

My Avocado Coconut Cowboy Cookies made a little splash on Pinterest and with that drew comments from endearing readers.

One commenter, Robbin, had a great idea to try this one again and add in some variety. I liked this idea and was in need of a cookie, sooooooooooooo…………. I decided to switch up the recipe some.

Cinnamon chips were added for a completely decadent and totally unnecessary sugar boost but are SO DAMN GOOD. (tastes like pure cinnamony pumpkin pie in your mouth! I highly recommend NOT trying them.)

They are not your average cookie BUT they have an interesting texture with a delightful taste. If this is worth anything (and it should be) my dad loved them. My father, the man who readily consumes sugar like he’s Santa and “doesn’t like green things or healthy food” for that matter. If my dad likes them, you will too.

Paleacado Cowboy Cookies

Makes about small 20 cookies. Adapted from my Avocado Coconut Cowboy Cookies

1/2-1 cup coconut flour/flakes (start with 1/2 cup and add more, as needed)
1/4 cup shredded coconut
1 tsp baking soda
1/4 tsp baking powder
1 tsp sea salt
1 large ripe banana (or two small)
1/2 ripe avocado
1 packet Stevia powder (or 1/4 tps powder Stevia or 1/4 cup honey)
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 eggs
2/3 cup chocolate chips, Enjoy Life dairy-free kind (and/or cinnamon chips, which are not dairy or sugar free but so good)
1/4 cup golden raisins and/or Golden Berries

Preheat oven to 375 degrees.

In a medium bowl, combine coconut flour, coconut, baking soda and powder, and salt.

In another larger bowl, add in the remaining ingredients, except chocolate chips and raisins. Mix well, making sure to mash banana and avocado well with a fork. Add the dry ingredients to the wet ingredients, mixing well to get rid of any lumps of flour.

Fold in chocolate chips and golden raisins.

Drop about 2 tablespoons of dough onto a parchment lined baking sheet. Continue this process until you’ve filled the baking sheet, giving about 1 inch space between each cookie.

Bake cookies for 20 minutes, or until golden browned.

Eat hot or let cool. Either way, enjoy!

In a Hurry, Pumpkin Chicken Curry (Wrap)

Lori — Sat, 12 Jan 2013 18:27:11 +0000

There’s one thing I know and it’s how to make food fast. Healthy food fast. And also really slow. But this post is all about quick Chicken Curry.

Easy.

Fast.

Scrumptious (if I do say so myself).

Make.

This.

Now.

In a Hurry, Pumpkin Chicken Curry (Wrap)

Serves 4. Paleo option.

1 13 oz. can chicken breast, or home-cooked
3 tbsp pumpkin (canned or freshly cooked)
1 tbsp tahini (or almond butter)
1-2 tbsp Greek yogurt or olive oil mayo
2 green onions
1 tbsp curry powder
1 tsp turmeric powder
1/2 tsp sea salt
freshly ground pepper
handful raisins
leftover veggies
Gluten-free spinach wrap, or Paleo option of lettuce leaves or nori wrapper

Directions:

Combine the all ingredients, chicken breast through ground pepper, in a large bowl and mix well. Fold in raisins.

Set your wrap-of-choice (if using) on a large plate. Spoon two to three helpings of chicken curry mixture onto your wrap.

Top with warmed leftover veggies and fold your wrap to contain its contents.

Eat!

It’s messy… but that’s half the fun.

Flourless Primal Pumpkin Almond Brownies

Lori — Thu, 10 Jan 2013 22:45:26 +0000

Great news! You don’t need sugar, flower, and junk to make a brownie… and why would you want to?

…One that will add weight to your thighs, make you feel guilty after eating “just one”, and give you false ~~promises~~ nutrition and empty ~~lies~~ calories.

…One that will undoubtedly taste good on the outside but wreck havoc ~~on the~~ to your insides.

No, no. The great news is here! (Oh, oh! And flourless!)

Now you can have all a brownie that won’t make you feel guilty, won’t add pounds to that frame, won’t tell you any nutritional lies. The only lies this brownie may insinuate is that it’s filled with sugar, flour, blah! Nope. It’s just pretty damn good… and healthy!

But we both know that’s not a lie, right?

Make these Primal Pumpkin Almond Brownies now.

Rich, delicious, decadent, ooey, gooey, GOOD. But don’t let those naughty thoughts go to your head… it’s just a brownie.

Flourless Primal Pumpkin Almond Brownies

Makes 12 decently sized brownies. (Can you eat just one? I couldn’t…)

Adapted from This Primal Life.

1 cup almond butter (or nut butter of choice)
1 cup pumpkin puree, or other squash, canned or steamed
1/2 cup raw cacao powder, or unsweetened cocoa powder
1 egg
1/4 cup honey
4-5 dates, soaked in hot water for 1 minute to soften
1 tsp baking soda
dash of sea salt

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients, mixing well and making sure to mash the dates until only small chunks are left.

Grease an 8×8 glass Pyrex baking dish with coconut oil to prevent sticking. Pour your brownie batter into the baking dish making sure batter is evenly and smooth.

Bake for 30-40 minutes, or until a toothpick inserted comes out clean.

Remove from oven and let cool before diggin’ in.

Yum, yum, yum, yum….

Paleo Sunflower Curried Cauliflower

Lori — Sun, 06 Jan 2013 15:40:29 +0000

I have truly been living off of roasted veggies lately.

Every night I roast a new batch of some type of veggie, pair it with a little protein, and off I go… to the oven. The goldeny outside crisp of the vegetable and the soft, savory inside keeps pulling me back into that glass Pyrex pan of warm and comforting.

After numerous rounds of my root vegetable, paprika, salt, and pepper, I decided to start getting a little more creative with what I was “topping” my veggies with. (Not that kabocha squash roasted EVER gets old…)

After browsing magazines and looking up recipe ideas online, I finally found one: Cashew Curried Cauliflower. Alright! I’ll bite…

I am a huge fan of roasted curried cauliflower, see post here for an outstanding side and snacking dish, so I figured why not try this new variation.

The original recipe calls for cashew butter so feel free to try using cashew butter, or any other nut butter of choice, instead of the sunflower butter, as I did below. Honestly, with this mixture of topping ingredients, a sock would taste good.

Although my recipe calls for a few add-ins, the original (and mine) are super easy, low on the list of items needed, and you can add in whatever your heart desires to call this yours. Have fun, be creative, and let me know how your dish turns out!

Sunflower Curried Cauliflower

Makes 4-6 servings as a side dish or main meal.

1/4 cup sunflower seed butter (or almond or cashew butter)
2 tbsp olive oil
2 tbsp curry powder
2 tbsp nutritional yeast (optional)
1 tbsp chili powder
1 tsp tumeric
1 tsp sea salt
1 head cauliflower (+ any other veggie of choice. I also included carrots)
1/4 cup chopped cilantro (optional)

Directions:

Preheat oven to 425 degrees F.

In a small bowl, combine sunflower seed butter, olive oil, curry powder, nutritional yeast, chili powder, turmeric, and salt. Mix until all ingredients are incorporated and you start to get a paste. Set aside.

Roughly chop cauliflower, and any other vegetable you are using, into smaller pieces. Place into a large glass Pyrex baking dish and top with sunflower butter paste. With your hands, incorporate the paste onto the cauliflower, mixing well to coat as much vegetable as you can.

Place baking dish into the oven and roast for 30 minutes, mixing half way through. After 30 minutes, turn the broiler on to high and roast vegetables for another 5-8 minutes, or until crisp and/or slightly crunchy.

Remove from oven, plate immediately, and top with freshly chopped cilantro or green onions.

Enjoy!

21 Tips for Post-Holiday Detoxing & Simple Roasted Goat Cheese Veggies

Lori — Mon, 31 Dec 2012 16:09:56 +0000

Fun fact as we gear up our mindset for learning: Long-term change takes 21 days to solidify and stick. 21 days create a lasting habit. Pick a simple, fun, and positive habits in your next 21 days…

Yes, yes we all know. You ate way too much this past month, drank a little too much of the Nectar from the Gods (damn you Jack Daniels…), and didn’t get quite as much beauty sleep as you would have liked. Me too.

That’s why we have wonderful fruits and vegetables to naturally cleanse and detox your aching and possibly-nutrient-lacking cells and resolutions to get us there. Right?

With the New Year right around the corner, we could all use a little boost of resolution before 2013 hits. Sadly, I’m not a fan of these so-called New Year Resolutions. (As opposed to my great Resolution Recipes eBook, which is perfect for ringing in the new year!)

I am not a fan of making resolutions. For me, if you’re wanting to change something, or do something, well then, DO IT. Don’t wait until the start of a new year to change your behaviors or add in a new habit. Decide and take action. I’m all in for process and action over lists and planning. In my mind, it’s better to DO and fail than plan and wait for that perfect moment to happen.

Of course this is easier said than done, but with a few simple tips (and action items) you can kick your butt into gear for jump starting those healthy habits, prepping a New Years Resolution, and giving your diet a healthy Paleo boost (see recipe below!).

Because you, me, and the rain-clogged gutter could all use a little cleansing…

21 Tips for Post-Holiday Detoxing

1. Start each day present and relaxed by waking up 10 minutes early to stretch or sit mindfully (think mini meditation) before the craziness of the day takes you rushing out the door.

2. Take a digital detox, limiting or eliminating your phone, email, computer, or iWhatever for an hour or two each day (information overwhelming does happen).

3. Go for a walk instead of engaging in a fight or heated discussion.

4. Breath deeply. When you start to feel stressed, worried, or angry, think about your breath and deepening it. Stay with this deep breathing for a few minutes and see the stress feelings melt away.

5. Create an appealing atmosphere throughout your home, office, work, or specific room. Make it your own with your favorite sights, sounds, textures, colors, fabrics. Fill this space with a pleasing color or flowers. This is your positive haven.

6. Change a thought of worry to a positive solution or statement instead of letting anxiety take over your day.

7. Throw some greens in that smoothie.

8. Give yourself one free pass to be unproductive instead of killing yourself to get it all done right now.

9. Cut out refined sugar for just 21 days. Notice any changes to your body or thinking.

10. Before going to sleep, make a list of anything on your mind; to-do’s, worries, gossip, whatever is floating in your head. Get it out on paper and leave your mind free to get a restful sleep.

11. Drink. Lots. Of. Water.

12. Give yourself a much needed praise. Write down one thing you accomplished each day and allow yourself to actually feel great about it.

13. Smile. Just because.

14. Give your body at least 10 minutes of exercise everyday. Any exercise counts.

15. Keep, create, or get back into a hobby you enjoy. Make your hobby a weekly priority as a creative outlet and a source happiness.

16. Build on positive relationships.

17. Focus on a positive thought, especially after a negative one.

18. Eat food that makes your body feel good instead of feeding your feelings with food that wears you down.

19. Get plenty of rest. Sleep resets your body, cleanses throughout the night, and encourages weight loss and healthy thinking. Make sure you get enough of that wonderful rest.

20. Cut way back on refined sugars and stick to only more natural sources, such as fruits, dates, or honey.

21. Make good, clean, natural food.

….starting now.

Simple Paleo Roasted Goat Cheese Veggies

1 kabocha squash, or butternut or other squash, seeded and cut into pieces
1 head cauliflower, chopped into smaller pieces
1 onion, yellow or purple, roughly chopped
1 cup green beans, cut in half
1 pablano or aneheim pepper, seeded and chopped into large pieces
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp sea salt
freshly ground black pepper
1-2 tbsp coconut oil or olive oil
1/2 cup goat cheese (optional)
1/4 cup fresh cilantro, chopped (optional)
1/4 cup fresh parsley, chopped (optional)

Directions:

Preheat oven to 400 degrees F.

Prepare your vegetables by chopping, as directions indicate and place all in a large Pyrex baking dish. Sprinkle with seasonings (adding more, less, or different ingredients, as you prefer).

Top with coconut oil. If using olive oil, toss the vegetables with the olive oil. If using coconut oil and oil is solid at room temperature, place coconut oil onto vegetables and place in the oven.

After 10 minutes (with either oil) toss vegetables to coat with oil and seasonings.

Bake for 40 minutes or until the squash pieces are tender.

Remove dish from oven and sprinkle with goat cheese, cilantro, and parsley, if using.

Plate immediate and serve.

Winter Solstice & 108 Sun Salutations Challenge

Lori — Sun, 23 Dec 2012 16:56:16 +0000

Happy days after Winter Solstice! Let the days become lighter and lighter!

Friday, December 21st was the Winter Solstice, the longest day of darkness. And the changing of the seasons.

The Winter Solstice marks the end of the shortest, darkest days and the beginning of new light, life, and opportunities.

Around this time, yoga really takes on a new life and 108 Sun Salutations is one way that yogis solute this change, four times a year.

Saturday I took a trip to Berkeley with my favorite person and yoga instructor, Anne, and honored our practice, our new beginnings, and the Winter Solstice, by completing 108 Sun Salutations.

Sounds easy, right?

It was slightly challenging, mentally and physically. We did this yoga challenge by completing 9 sets of 12 Sun Salutations, alternating directions with each set (East, West, North, South) and sequence A and B. And those B sequences were long and hard.

Sun Salutation B

Surya Namaskara B extends the list of poses and adds in some lunges and “squats”, if you will. There are 12 asanas, poses, that create one full round. Now do 11 more and you’ve completed ONE of the 12 rounds of 9 sequences. Needless to say, the last two B’s were tough.

Surya Namaskara A was wonderful. Quick, efficient, and got the job done. I enjoyed those, especially since the wonderful A’s were half the poses as B… see chart below.

The best part of this challenge was with each round of a Sun Salutation, the instructor gave an offering of a dedication: strength of mind; Those things no longer serve us, breaking bad habits; Things we would like to bring into our lives, cultivating good habits; Dedicating a round to someone who loves us; etc. It was a wonderful way to keep each round going strong and meaningful.

Overall, I had a great experience with this two point five hour practice (yes, 2 1/2 hours of yoga) and will definitely be completing this challenge again with the next Solstice.

I took the challenge and completed all 108 Sun Salutations. But there are more yoga challenges if you are up for it…

I love my Tribesports and wouldn’t you know, they sent me a challenge from a fellow Tribesporter and blogger, Hui, from Putting the World Back on its Axis. This is a completely doable and great yoga challenge of a Vinyasa Yoga Sequence to help with flexibility and relaxation, which we could all use more of.

Paleo Holiday Healthbook

Lori — Wed, 19 Dec 2012 04:45:19 +0000

The holidays are here and passing, along with another year flying by. 2012 has been a whirlwind and is bringing 2013 quicker than I can think “healthy eating.”

With life being hurried along sometimes it’s nice to be given healthy living ideas and recipes instead of having to think about them.

You’re in luck! 2013 is almost here, along with New Year resolutions.

Get ready for the healthiest holiday season (and year) yet! Paleo style…

Holiday Healthbook filled with Paleo recipes perfect for weight loss, vibrant health, and a healthier, happier YOU!

Brought to you by yours truly (WhatRunsLori) and my favorite foodie friend, Ali Reimer. Ali is new to the blogging scene but loaded with great recipes, healthy ideas, and an arsenal of flavorful dishes.

What you’ll get:

31 Healthy Holiday Meals, including drinks, sides, and desserts! Take a peak at some of the recipes…

Basic Chicken Stock
Roasted Chicken Stock
Roasted Beef Stock
Smokey Black Bean & Chicken Soup with Tangy Lime Sauce
Paleo Portuguese Kale Soup
Amazing Asparagus Soup
Celery Root Soup
Creamy Avocado & Sprout Salad with Grapefruit Vinaigrette
Killer Cauliflower Salad
Tahini Green Goddess Dressing

Thumbprint Cookies
Not-So-Healthy, but Incredibly Delicious Brownies
Messy Crust-On-Top Orange Spice Pumpkin Pie
Crustless Paleo Pumpkin Pie Cups
Coconut-Almond Snickerdoodle Cookies

And more!

Get your recipe book here:

Feeling hungry?

While you’re at it, if you haven’t been one of the hundreds of people to download the 2012 edition of Resolution Recipes, get yours here!