recipe

Easy Summer Recipes

I made another fun recipe video for you guys!! Please find the link for the video on my Instagram and the full recipes below! 🙂

https://www.instagram.com/tv/B_7-m5Vj-je/

Burgers, Grilled Asparagus, and Sweet Potato Fries

Grilled Grass-fed Burgers

  • 1 package of ground beef (I used 80/20)
  • ½ t onion powder
  • ½ t garlic powder
  • Salt + Pepper to Taste
  • 1 egg
  • 1 t of your favorite seasoning (optional)

Preheat the grill. Mix all of the ingredients together in a large bowl and then form into patties. I made four patties. Grill for about 3 minutes per side on high heat (or until cooked to your liking). Let rest for a few minutes before serving. Serve with your favorite burger condiments! If you want to add cheese to the burger, make sure to add it on during the last minute on the grill.

Grilled Asparagus

  • 1 bunch of organic asparagus
  • Salt + Pepper to Taste
  • Avocado Oil (spray or pour)

Rinse the asparagus well and then break or cut the bottoms of the stalks off. Place in the grill tray over medium/high heat and sprinkle with salt, pepper, and oil. Cook for about 5 minutes stirring occasionally. Note: You can make without a grill tray but you have to be careful the spears don’t fall through!

Sweet Potato Fries

  • 4 medium sweet potatoes
  • Avocado oil (spray or pour)
  • Salt + Pepper to Taste
  • Chili flakes (optional)

Preheat oven to 420 degrees. Rinse and peel the potatoes then chop into fry size pieces. Line a baking sheet with parchment paper. Spray the pan with avocado oil then spread the potatoes out evenly. Spray them with avocado oil, then sprinkle with the spices. Bake for ten minutes, flip, then bake for ten more minutes or until they are done! They are best when they have a little char on the edges. Note: If you don’t have avocado oil spray, place the potatoes in a bag or a bowl and pour 1-2 T of oil over the potatoes, then stir or shake to coat them evenly before spreading out onto the pan.

Find the Video

The Ultimate Paleo Granola Recipe

Homemade Paleonola!!! ??
I have been wanting to try this recipe for a long time and it finally happened. I was happy because not only did I love it, but it received glowing reviews from my friends and family!! ❤️

Recipe⬇️
2 T chia seeds
1 t cinnamon
2 t vanilla
2 T almond butter
1/4 cup coconut oil (melted)
1 cup unsweetened coconut flakes
1 cup chopped raw almonds
1 cup raw pumpkin seeds
1 cup chopped raw pecans or walnuts
2 T maple syrup
2 T coconut sugar

*Mix all of the ingredients together. Bake at 300 for 30 min stirring halfway through * Add only 1 T of each sweetener if you want it less sweet ?

Give it a try, you won’t be disappointed!

Beet Latte <3

Check out this delicious and beautiful recipe for a coffee alternative latte!!

Beet Latte

Ingredients

  • 1 cooked beet
  • 1 t coconut butter
  • 2 t tocos optional
  • 1 scoop collagen optional
  • 1/2 cup hot almond milk
  • 3/4 cup hot water
  • Sprinkle of cinnamon

Instructions

  1. Blend up all the ingredients until well combined and frothy, and pour into your favorite mug!

Cinnamon Apple Bread with Healthy Caramel Sauce

I don’t know about you, but I think that one of the best combos ever created has to be caramel and apples. Here is my take, with a fun fall recipe for cinnamon apple bread topped with caramel sauce! You can find the recipe for the bread below, and the recipe for the caramel sauce on rachaelsgoodeats.com. Enjoy!

Paleo Cinnamon Apple Bread

Pairs perfectly with healthy caramel sauce

Ingredients

  • 1 cup organic apple sauce
  • 1 t vanilla extract
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup organic maple syrup
  • 1/2 t sea salt
  • 1 t pumpkin pie spice
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup chopped apple
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 t cinnmon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a bread pan with coconut oil.

  2. In a mixing bowl, mix together all liquid ingredients. Add the melted coconut oil last or else it will harden before mixing thoroughly. 

  3. Add in all of the dry ingredients and mix well. 

  4. Lastly, fold in the chopped apples. 

  5. Pour mixture into bread pan. 

  6. Bake for 55-65 minutes or until a toothpick when inserted into the center comes out clean.

Recipe Notes

Bread is a tad crumbly so make sure to keep it in the pan. Slice it in the pan before serving.

 

 

Raw Paleo Chocolate Cheesecake Bars

This recipe is by far the most popular of my my recipes with everyone that tries it! Give it a go and let me know what you think! 🙂

Raw Paleo Chocolate Cheesecake

Ingredients

Crust

  • 1 cup gluten free, grain free granola I used BeeFree!
  • 2 T coconut oil

Cheesecake Filling

  • 1/4 cup cacao powder or cocoa powder
  • 1/2 cup coconut cream or 1 5.4 ounce can
  • 1/3 cup coconut oil
  • 3 T organic real maple syrup
  • 1 t vanilla extract
  • 1.5 cups raw cashews soaked overnight

Instructions

  1. Soak the raw cashews overnight in filtered water in a jar.

  2. Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.

  3. Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.

  4. Pour the crust into the pan and spread it to out to cover the bottom of the dish.

  5. Place the crust in the freezer while making the filling.

  6. In the morning, strain and rinse the nuts.

  7. Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.

  8. Pour the filling over the crust and spread it out evenly.

  9. Freeze for about 2 hours.

  10. When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!

Recipe Notes

Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.

Greek Turkey Burgers

I have been making this recipe since I was in college. It is always a hit with everyone and easy to make! Enjoy!

Laura's Greek Turkey Burgers

Delicious, Greek-style burgers! Paleo, gluten-free, dairy-free recipe that is sure to please the whole family!

Servings 4 people

Ingredients

  • 1 pkg ground turkey
  • 1/4 cup chopped onion
  • 1 T grass-fed butter or ghee
  • 1 t chopped garlic
  • 4 cups spinach leaves
  • 2 eggs
  • 1 T fresh or dried basil
  • 1 t fresh or dried oregan
  • 1/4 t sea salt
  • 1/4 T black pepper

Instructions

  1. Bring a large skillet to medium-high heat on the stove and melt butter. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.

  2. Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes.

  3. Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

  4. In a large bowl, combine turkey, eggs, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies to the bowl. Using your hands, mix until uniform.

  5. Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.) If you want sliders, make 8 patties!

  6. Bring a greased skillet pan to medium heat. Add patties, cover, and cook for 5 – 8 minutes per side, until cooked through.

  7. Eat your patties with a knife and fork or, if you like, wrap them up in some lettuce leaves with onion and tomato. Pictured above I served the burgers on top of spaghetti squash with marinara sauce! Enjoy 🙂

Recipe Notes

If you do consume dairy products, I would highly recommend adding 1/2 cup of feta cheese to the burger mix. It adds a great flavor to the burgers!

Pumpkin Spice Balls!

Another day, another pumpkin recipe!! Since it is full-fledged pumpkin season, I made #glutenfree pumpkin spice balls! I served these at my nutrition class last week as a sweet treat and they were a total hit! Let me know if you give them a try ?

Ingredients:

1 c. gluten-free oat flour
1 ¼ c. almond flour
3 T. organic real maple syrup
1/2 c. pumpkin puree
2 scoops Vital Proteins collagen
½ t. cinnamon
1 t. pumpkin pie spice
¼ t. salt
½ t. vanilla
Coconut Sugar Coating:
¼ c. coconut sugar
¼ t. cinnamon
¼ t. pumpkin pie spice
Instructions:
1. In a large bowl combine all of the ingredients and mix until well combined (you may have to use your hands)
2. In a small bowl combine coconut sugar, cinnamon and pumpkin pie spice.
3. Scoop out about 2 tablespoons of the dough and roll into a ball.
4. Place the ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or glass Tupperware for storage.
5. Repeat the above two steps with the remaining pumpkin spice ball mixture.
6. For best texture, serve immediately. The coating tends to melt after a couple of hours. You can always re-coat the balls if needed so keep the extra sugar mixture handy.
*I will be making these multiple times throughout the fall season!!! For those of you health nuts out there, you know that sometimes it is hard to get people to switch over to healthy desserts during the holidays. Give these a try and try them out on friends and family ❤️

Raw Matcha Collagen Balls!

If you have been following me on social media for a while now, you most likely noticed that one of my favorite things to make are raw protein balls. These nutrient-dense collagen balls are great for on-the-go snacks, afternoon pick-me-ups, and AM yogurt-bowl additions! I prefer making them at home because I can control the sugar content and I usually add a little more protein than you would find at a juice bar or grocery store. I added Further Food collagen to this recipe (my discount code is nourishednutritionlw10)!

Matcha Collagen Protein Balls

Raw matcha protein balls

Total Time 15 minutes

Ingredients

  • 1 T matcha green tea powder
  • 1/2 cup gluten free oats
  • 1/2 cup coconut flour
  • 1/4 cup almond butter
  • 1 t cinnamon
  • 3 scoops Further Food collagen peptides
  • 1 t vanilla extract
  • 1/4 cup almond milk
  • 2 T coconut oil (melted)
  • 2 T coconut butter (melted)
  • 1-2 T maple syrup (depends on how sweet you like it)

Instructions

  1. Add all ingredients into a food processor and blend on high until smooth. You may have to stop to scrape the sides of the processor a few times during the process. Add more milk if the texture is not correct!

  2. Roll into 1-inch balls and store in a sealed container in the fridge! 

Recipe Notes

  • You can easily make this recipes paleo by taking out the oat flour! Just add 1/2 cup of almond flour in its place 
  • Check out my post on how to make your own almond milk! You can then use the milk in this recipe, as well as the leftover almond pulp 🙂

Oh, and did I mention these also make great boat snacks?

 

 

 

 

 

 

And hiking snacks?!

 

 

 

 

 

 

Enjoy 🙂

<3 Laura

Nut Milk 101

I remember the first time I tried to make nut milk… it was an absolute disaster! This is why I want to show you how to make nut milk the easy way.

A few main reasons for making my own nut milks:

  • No chemicals or preservatives
  • Easy
  • CHEAP
  • Versatile (you can make any flavors you want)
  • I have the leftover pulp for homemade raw protein balls!

The first time I tried making nut milk, I used cheesecloth and it was messy and didn’t really work. The pulp still squeezed through the cloth (but that could have been user-error). When I heard about nut milk bags, I knew I had to try it again and it was so worth it! I always try to encourage everyone to try making their own nut milk at least once. My favorite brand is Ellie’s Best and they work great. The website has a ton of additional products as well. Don’t forget to use my code nourishednutrition for a discount at elliesbest.com!

Nut Milk

Easy homemade non-dairy milk!

Cook Time 5 minutes
Servings 4 cups

Ingredients

  • 1 cup nut of choice I like raw almonds the best
  • 4 cups water

Instructions

  1. Soak almonds in water overnight in a sealed container in the fridge. In the AM, rinse the almonds off and then place in blender. You can take off the skins if you want but it is not needed. Add 4 cups of filtered water. Now, this is the fun part! If you like unsweetened milk, you can leave the recipe as is. I like to add in a sprinkle of salt and a teaspoon of vanilla. If you want some sweetness in your life, add 1-2 dates! Have fun with it 🙂

  2. Blend on high for about one minute. Pour through a nut milk bag over a large bowl then squeeze out all of the liquid. It works best to gently knead the bag. 

  3. Once completely strained, the milk is done! Store in a sealed container. I love to use mason jars. Then, use the leftover pulp to make some yummy raw protein balls. Check out my Instagram feed for inspo 🙂

Recipe Notes

If you decide to make cashew milk, you do not need to strain out the pulp. It is very creamy and yummy!

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