Personal Training & Nutrition Coach

My client Julie sent me this recipe and I’m excited to share it with you! It is very similar to my cashew ranch dressing and has that same rich creamy texture!

Ingredients:
1 1/2 cup raw cashews, soaked
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon fine sea salt

Directions:
1. Place the cashews in a glass measuring cup & cover with water. Soak overnight or for 8 hours. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender.
3. Add the water, lemon, vinegar and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Transfer into a small, air-tight glass container or mason jar and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills and will keep for about 2 weeks. You can also freeze it for up to 1 month. It’s an option to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Serving size: 2 tablespoons
Calories: 80
Total fat: 6 grams / Saturated fat: 1 gram
Carbs: 4 grams
Fiber: 0 grams / Sugar: 1 gram / Protein: 3 grams

Thank you to OhSheGlows for this recipe!!!!

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This dish was AMAZING!! Being sick has left my appetite very low so when I felt “starving” I knew I needed more than a salad. I had everything in my house and quickly whipped this up with no recipe, so please feel free to modify and add in your own touch!! The noodles from Trader Joe’s are always a staple in my freezer.

Ingredients:
15 ish large shrimp (I buy mine frozen with tail on from Costco)
1 box zucchini noodles
1 box carrot noodles
1/2 large onion
2-3 cloves garlic
1/2 head broccoli

Sauce:
Coconut aminos
Garlic sauce (same brand – Coconut Secret – as coconut aminos)
2 tablespoons-ish raw almond butter
2 tablespoons-ish peanut butter
Dash organic honey
Juice of 1 lemon or lime
Salt / pepper
Red pepper flakes (only if you want spice)

Place your frozen shrimp in a glass bowl and add warm water. In your wok saute the chopped onion, garlic & broccoli for 3-4 minutes. Add in the frozen noodles and put a lid on top to help them un-thaw. De-stem the shrimp and quickly whip up your sauce in your blender / vitamix. Add the shrimp to the top & let them “steam” to cook. Once cooked, add in the sauce & use tongs to mix well. Taste and add salt / pepper as needed. Serve warm!

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This is the 3rd or 4th time I have made this so I thought I would share my recipe. I am sure you can make this quicker in your instant pot but I have always used my crock-pot. I soak the dry green peas the night before so they are easier to digest and it also makes the soup more creamy. The photo below is from this morning but now that it has been cooking all day everything is “married” together. You can choose to blend at the end to make it more creamy but we like ours chunky.

Ingredients:
1 bag dry green split peas
5-6 large carrots
1 bundle celery
1 onion
Garlic
1 tablespoon organic onion powder
1 tablespoon organic garlic powder
Salt / pepper
2 teaspoons thyme (I skip this step but it’s recommended)
8 cups bone broth (I keep about 2-3 cups of bone broth in my freezer so I used that and then just added water) (you may need up to 12 cups liquid depending on the amount of veggies you put in)
1 uncured ham steak (I found the perfect size at California Fresh)

Soak the peas in water overnight. The next morning rinse and put them into your pot. Saute the chopped onion, garlic, carrot and onion. Add salt & pepper and add the vegetables to your crock-pot once they are softened. Add the bone broth, water, spices and chopped ham. Cook all day on high or medium. Blend before serving if you want it more creamy. If you enjoy it chunky like us you are ready to enjoy!!!

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This waffle cone maker is just like the ice cream shop!!! One batch whips up 6 cones and is a hit with kids and adults!! You can find the machine on amazon but make sure to also buy the cone holder as they need to be upright and in a cone shape for a few minutes to dry.

Ingredients:
2/3 cup blanched almond flour
1 large egg
1 large egg white
1 teaspoon coconut sugar
3 tablespoons organic maple syrup
1 teaspoon organic vanilla extract
1/2 teaspoon organic almond extract
Avocado or coconut oil spray for the waffle maker

Plug in the waffle cone maker to let it warm as you are mixing your ingredients. Into your Kitchen-aid put the eggs, vanilla, almond extract, sugar & maple syrup. Mix for 30 seconds or so. Add the almond flour and mix until the batter has a creamy consistency. Spray your machine and add 2 tablespoons of dough. Latch the lid and wait until it says “ready” but stand close by as it takes only about 1-2 minutes. Use a spatula to put the cone onto a flat towel and use your “roller” (it comes with the machine) to roll it into a cone shape, pinch the bottom and set it into your waffle cone holder to dry. Make all 6 and serve with my homemade cashew ice creamor a homemade sorbet (you can also buy a sorbet or a dairy free ice cream but homemade is always better). They will soften with time but store in a zip-lock bag on your counter to keep them as fresh as possible. They are also fun to fill them with fruit and have them as a snack 🙂

ENJOY!!!

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If you like traditional rice crispy squares I challenge you to try this “cleaner” version.  This treat was a winner in my house!!!  I found the above sprouted cereal at California Fresh.  I used organic peanut butter but you can also use raw almond, cashew or sun butter.  Let me know what you think!!

Ingredients:
1/2 cup raw honey
2/3 cup organic pb or nut butter of your choice
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
4 cups organic puffed brown rice cereal

Combine the honey, nut butter, vanilla & salt in a large bowl.  Stir well.  Add the cereal and mix with a spatula until combined.  Line a 9×9 baking dish with parchment paper and press down the mixture into the pan.  Refrigerate for at least 1 hour.  Cut & enjoy!!  It’s best to keep them in the fridge.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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My dear friend Erin and I have an annual tradition of making peanut butter balls dipped in chocolate.  This year I found an Amy Approved recipe, added my own twist and they turned out amazing!!!  Store them in the fridge or freezer.

Ingredients: (I recommend doubling this recipe)
3/4 cup organic crunchy peanut butter (I only had creamy so I added a few brown rice puffs)
1/4 cup honey
1/2 cup coconut flour
Pinch sea salt
For the chocolate coating: 4 oz dark chocolate or dairy free chocolate chips
1 teaspoon coconut oil

1.  In a medium bowl or kitchen-aid, mix together the peanut butter, honey and a pinch of sea salt.
2.  Add in the coconut flour gradually – starting first at 1/4 cup then adding about a tablespoon at a time until the consistency is “dough” like.
3.  Use your hands to form small balls, put them on a cookie sheet lined with parchment paper and freeze for about 30 minutes.
4.  Melt the chocolate and coconut oil (I use a double boiler but you can also use a small pan sitting in a big pan of water) until it’s a creamy consistency.
5.  Use 2 spoons to dip the balls into the chocolate.  Put them back onto the same baking sheet and once they are all coated put back into the freezer for a few minutes.  Once they are hard put them onto a plate, ziplock or glass container and store them in the fridge or freezer.

Happy Holidays!!
ENJOY!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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