Blueberry Mango Pops

3 to 4 mangos chopped and de-seeded

1/2 cup fresh lime or lemon juice

1/2 cup blueberries

2 tablespoons of raw honey or maple syrup to sweeten

1/2 cup coconut water

Puree all of the ingredients - put in popsicle molds and freeze over night.  Alternatively, you can puree everything but blueberries and then stir them in whole.  They are yummy!  The skies the limit on what creations you can make.  I'd love to hear about your favorite combos.

Seed Bars

Seed Bars

1 cup raw cashews


1 cup raw almonds

1/2 cup raw sunflower seeds

1/4 cup pumpkin seeds

2 Tbsp. sesame seeds 


1/2 cup prunes, dates or figs

1/3 cup shredded, unsweetened coconut


2 Tbsp. flax seeds
or chia seeds

1/4 tsp. salt


1/3 cup raw honey or ½ raw honey ½ maple syrup

Preheat oven to 325F. Coarsely chop cashews and almonds and then mix all dry ingredients together. 
Add honey and stir to coat. Line a 9X13 pan with parchment paper. Pour mixture onto pan and spread evenly. Bake at 325 for 17-22 minutes. Let cool for 30 minutes or more. Lift the sides of the parchment paper to take the bars out. Cut bars into desired shapes and let cool completely. I was inspired by the unrefined kitchen blog and made some baby changes which I encourage you to experiment in order to adapt to your families likes :).

Pumpkin Bread

Grain Free Dairy Free Pumpkin Bread

• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• Sprinkle of nutmeg
• Sprinkle of ginger (powder) or pressed fresh ginger
• ½ cup organic pureed pumpkin
• 2 tablespoons honey
• 2 tablespoons pure maple syrup

3 eggs

3 tablespoons Flaxseed (optional)

Mix dry ingredients and then add wet ingredients together (I used a kitchen aid mixer but can be done with food processor or regular hand mixer). Scoop yumminess into a loaf pan. Bake 350 for 35-45 minutes. Let cool for an hour and serve.  It was delicious.  If you love cream cheese and want this to be a dessert you can add cream cheese and maple syrup to the top (a little goes a long way).

Red Lentils

Red Lentils

• 1 to 2 tablespoons olive oil

• 1 minced onion

• 2 cups uncooked red lentils

• 5 cups water (I use vegetable or chicken broth too as an option)

• sea salt & pepper to taste

• 2 to 3 tablespoons balsamic vinegar

• Cayenne (if desired)

Place a large, wide skillet over medium heat and add olive oil and swirl to coat the pan. Then add the onions, shaking the pan to make sure they are distributed over the heated oil. Cook over medium heat, stirring occasionally, and adding sea salt any time after the first 5 minutes.

Meanwhile, combine the lentils and water in an uncovered pot or kettle. Bring to a boil, lower the heat to a simmer, and let it cook undisturbed over the lowest possible heat until all the lentils are soft (approximately 10 to 15 minutes). Stir occasionally to prevent burning the bottom.

After the onions have cooked, douse them with 2 tablespoons of the vinegar, mixing it in as you go. When the onions are very soft, add the lentils, stirring them in to combine well. Remove from the heat, and taste to adjust seasoning.