wheat free

Serves 6


2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup olive oil + 2 tablespoons
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar



1. Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup of olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander and broth, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very soft. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, add salt, cook for an extra minute and remove from heat.

2. While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.

3. Ladle soup into soup bowls, top with garlic and olive oil and serve.
read more:

Prep Time: 15 mins
Total Time: 15 mins
 Yield: 18 pieces
  • 2 ounces unsweetened baking chocolate
  • 6 Tablespoons coconut sugar
  • 3/4 cup tahini
  • 2 Tablespoons coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • Pinch of coarse sea salt, optional, plus more for garnish, if you want
  • Sesame seeds optional, for garnish
  1. Lightly grease an 8.5″ loaf pan and set aside.
  2. In a microwave safe bowl, heat the chocolate and coconut sugar on high in 30-second increments (stirring in between) until both are melted. There should be no grittiness left from the sugar.

  3. Stir in the tahini, oil, vanilla and salt.

  4. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle additional salt and/or sesame seeds evenly over the top (if using).

  5. Refrigerate or freeze until solidified, then cut into squares to serve.


Keep refrigerated or frozen in an airtight container. Serve cold.

Servings: 2

INGREDIENTS (2 servings)

12 ounces salmon

1 egg

1-2 tablespoons olive oil

For the breading:

⅓ cup crushed almonds*

⅓ cup grated parmesan cheese

1 tablespoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper


1. Mix breading ingredients together in large bowl. Set aside.

2. Whisk egg in a separate bowl. Dredge the salmon in the egg, then the breading mixture.

3. Heat olive oil in a skillet on medium heat. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.

4. Serve salmon with a side of your favorite veggies. We used asparagus.

5. Enjoy!

1 cup shredded mozzarella (or other cheese)

3 cups almond flour

1½ tsps sea salt or kosher salt

About 4-5 tsps of seasoning as desired, for example:

  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp dried rosemary
  • 1½ tsp dried oregano

About 3/4 cup of veggies, for example:

  • ½ cup black or kalamata olives, finely chopped or sliced
  • 1/4 cup sun-dried tomatoes, finely sliced

2 large eggs

½ cup extra-virgin olive oil


In a medium bowl, mix the cheese, almond flour, ½ tsp of salt, and the seasonings and veggies. Set aside.

In a small bowl, whisk the eggs. Add all but 1 tbsp of the olive oil and stir to combine. Add to the almond flour mixture and combine.

Spread dough on 17×11 baking pan, about a ½” thick.

Bake for 12 minutes. Use blunt handle of wooden spoon to make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle with remaining salt. Bake for 8-10 minutes longer, until lightly browned.

Using pizza slicer, cut into 6 pieces

Per slice: 634 calories, 21g protein, 12g carbohydrate, 56g total fat, 8g saturated fat, 7g fiber, 624 mg sodium


Servings: Makes about ¾ cup

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper


  • Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.
  • Do Ahead: Dressing can be made 4 days ahead. Keep chilled.

2 cups almond flour

2 eggs

2 egg Whites

¼ cup honey (or agave, maple syrup, or stevia)

½ tsp baking soda

1 TBSP apple cider vinegar

Dash of Salt

1 tsp vanilla

2 TBS coconut oil (or healthy oil)

1 cup blueberries

Preheat oven to 350˚  Spray muffin tin with non-stick spray (12 muffins or 24 mini muffins)

Place all ingredients except blueberries into a food processor or blender and blend until smooth.  Fold in blueberries.  Evenly scoop batter into muffin tin.

Bake for 25 minutes.