Garlic Spread

  • 1 head garlic, minced (see how to peel garlic quickly below)
  • 1 Tbsp sea salt
  • 1/2 cup fresh lemon juice
  • 1 cup avocado or walnut oil (add more oil if desire a smoother consistency or if the garlic is too strong)

Place the garlic, salt, lemon juice, oil, and oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

*can also use a regular blender but it doesn’t work as well


How to Peel a Head of Garlic in 20 seconds

  1. Give the whole bulb of garlic a good smack on the table to break up the cloves
  2. Put the cloves into a glass jar and screw the lid on tight
  3. Give it a good hard shake for 20 seconds and vuala!  Peeled garlic.

Quinoa Brittle

quinoa brittle
  • 1/2 cup (92 g) uncooked white quinoa
  • 3/4 cup (75 g) pecans, chopped
  • 1/4 cup (22.5 g) rolled oats
  • 2 Tbsp (24 g) chia seeds
  • 4 Tbsp sprouted pumpkin seeds (optional)
  • 2 Tbsp (24 g) coconut sugar (use stevia instead if on low carb)
  • optional: pinch sea salt
  • 2 Tbsp (30 ml) coconut oil
  • 1/2 cup (120 ml) maple syrup, raw honey, or coconut nectar -(don’t add if on low carb diet)
  1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
  2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl – stir to combine.
  3. To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
  4. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up (see photo).
  5. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You’ll know it’s done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized.
  6. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
  7. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month.

On-the-go Oatmeal


(gluten & dairy free; avoid if on low carb diet)

Dry mix:

  • 1 cup gluten free oats
  • 4 tbsp unsweetened shredded coconut
  • 4 tbsp chia seeds
  • 4 tbsp hemp seeds
  • 1 tsp cinnamon

Blend together:

  • 1 cup unsweetened almond milk
  • 1/2 scoop pea/hemp protein (I like Orgain brand)
  • 1 tbsp raw honey or coconut nectar
  • 1 tbsp organic black strap molasses (optional for added nutrients)
  • a dash of stevia or more to taste

Stir in dry mixture

  • Top with organic raspberries and blueberries blended together with 1/2 banana; top with a handful of raw nuts (optional) and/or diced mango

Let set in refrigerator overnight