Sweet Biscuit Cookies (Perfect for decorating!)

This recipe is from one of my favorite cooking books- I Quit Sugar by, Sarah Wilson

GUESS WHAT.

There is NO sugar in this recipe! Well, I would never post a recipe that uses regular sugar, but this recipe doesn’t even contain non-refined/healthy sugar (a.k.a. raw honey, dates, coconut nectar, rice malt syrup, maple syrup)!

So, if you’re trying to curb your sweet cravings, but are ready for something sweet and comforting this recipe is definitely for you.

It does contain a good amount of coconut oil a.k.a. healthy fat so you will feel satisfied, energized and your blood sugar levels will become stabilized.

Not to mention, I believe these are perfect for holidays. Whether it’s Christmas, a birthday party, Valentine’s  Day or Easter you can use a cookie cutter/decorations with these babies.

Ingredients:

  • 2  1/2 cups almond meal
  • 1/2 tsp. aluminum free baking soda
  • 1/2 tsp. celtic/himalayan sea salt
  • 120 g  extra virgin coconut oil (or if you’re not dairy-free REAL butter will be great too)
  • 1/3 cup powdered stevia
  • 1 tsp. vanilla powder

Method:

  1. Preheat the oven to 180 C or 356 F
  2. Line your baking tray with baking paper
  3. Pulse the almond meal, baking soda and salt briefly in a food processor
  4. Add the coconut oil, stevia and vanilla powder and blend a little more
  5. Scoop heaped Tbsp. of dough onto baking tray and press down with your hand to flatten
  6. Now, it’s time to decorate (if you want)
  7. Bake for about 8 min until golden .
  8. Cool on wire racks
  9. Enjoy!

Here you can see that I made kangaroo biscuits (with poppy seeds) for Australia Day when I was living over there!

Healthy Holidays: Light Corn Bread Stuffing

Pic source. 

This cornbread stuffing is a personal family recipe! My stepmom makes it every year and we can all thank her for the recipe! It is different than your typical stuffing, but just as mouth watering. 🙂

By the way, it’s perfect for leftovers as it freezes really well.

PART I

First we have to make the cornbread.

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup millet flour
  • 2 free range organic eggs
  • 1/4 tsp celtic/himalayan sea salt
  • 1 Tbsp. coconut oil (for cooking)

Method:

  1. Pre heat oven to 425 degrees F
  2. Take coconut oil and place on a skillet
  3. Once fully preheated, put the skillet in the oven
  4. Pour dough mixture onto skillet and let it start baking (add more oil if necessary so it won’t stick)
  5. Bake for 30 minutes

In the meantime…

Part II

Ingredients:

  • 1 yellow onion
  • 1 white onion
  • 1 bunch green onion
  • 6 large stalks celery
  • 2 cups vegetable broth
  • 3 eggs
  • Salt & pepper, to taste

Method:

  1. Take a 12 x 12 baking dish and oil with coconut oil
  2. Chop up onions, green onion and celery
  3. Place it all into your baking dish
  4. By now, the cornbread should be finished. Crumble pieces onto baking dish
  5. Scramble your eggs, salt and pepper together in a separate dish then pour over mixture
  6. Add vegetable broth
  7. You want your mixture to be soupy, but not so much that there will be liquid leftover once the cornbread has soaked it up while baking
  8. Mix lightly but don’t allow cornbread to crumble too much or will come out mushy
  9. Bake all together (still on 425 F) for about 45 min and until top is golden brown and it is no longer “soupy”

Tips:

~Make sure you have enough salt and pepper to your liking!

~ If it is too soupy take it out, add more cornbread and bake some more

Happy early Thanksgiving! xoxo

Are you ready to start living extraordinarily as if it were truly nothing out of the ordinary? Contact Danielle today and claim your complimentary session where you can explore your Optimal Beauty dreams, health and overall wellness together. 

Get Ready for the Holidays: Healthy Green Bean Casserole

From the wonderful Detoxinista.

Pic source. 

This casserole seems a little more complicated than most other recipes I put up on here. However, it is  easy to make I promise! There’s just a few extra steps…

On the plus side, it is DELICIOUS! The best I have ever had and full of beautifying ingredients.

Ingredients:

  • 1 yellow onion
  • 1 Tbsp. coconut oil
  • 2 cups parsnip, chopped
  • 10 oz. mushrooms, chopped
  • 1 lb. fresh green beans
  • 3 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 1/2 cups water
  • 1 1/2 tsp. celtic/himalayan sea salt

Method:

  1. Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Sauté gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
  2. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
  3. While the onions are cooking, you’ll have plenty of time to steam the parsnips.
  4. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to a boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork.
  5. Transfer the steamed parsnips to your blender container, and set it aside.
  6. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch.
  7. Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
  8. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
  9. Once the onions have finished caramelizing, you can use the same pan to sauté the mushrooms and garlic. Melt another pat of coconut oil or butter, and sauté the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
  10. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
  11. Into that same blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
  12. Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may end up with more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
  13. Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish!
  14. At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
  15. When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

It’s easier than it looks and like I said above, so delicious!!

I hope you enjoy a happy, healthy Thanksgiving and Holiday season!

Are you ready to start living extraordinarily as if it were truly nothing out of the ordinary? Contact Danielle today and claim your complimentary session where you can explore your Optimal Beauty dreams, health and overall wellness together. 

Chocolate Chip Peanut Butter Bars

Inspired by the Detoxinista!

Pic by the Detoxinista!

Pic Source. 

You can make these AMAZING, decadent Chocolate Chip Peanut Butter Bars (which taste like a peanut buttery cookie cake/brownie) with raw honey, rice malt syrup and coconut nectar. It’s your choice all 3 are Optimal Beauty approved; however, I recommend coconut nectar. It tastes the best and has more nutrients than rice malt syrup (second favorite).

It’s super easy to whip up, too! They’re so moist and definitely don’t taste healthy. 😉

Ingredients:

  • 1 cup all natural, organic peanut butter
  • 1/3 cup coconut nectar (or raw honey/rice malt syrup)
  • 1 organic, free range egg
  • 1/4 tsp. Celtic/Himalayan salt
  • 1/2 tsp aluminum free baking soda
  • 1/2 cup dark, vegan chocolate chips (or homemade chocolate chunks)

Method:

  1. Preheat the oven to 350 F or 176 C
  2. Mix everything together except chocolate chips
  3. Once everything is smooth and mixed well, fold in chocolate chips
  4. Pour batter into an 8″ greased (with coconut oil) pan
  5. Smooth the top with a spatula
  6. Bake for 20-25 minutes or until golden
  7. Let cool, cut and enjoy!

xoxo, Danielle

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Banana Bread: Grain, Dairy, Gluten & Sugar Free for a Healthy, Happy Life

So, I have been trying out healthier banana bread recipes for a while now, but I haven’t found one I really love and tastes good without a lot of extra sweetener until I made this one.

This one is based off of this recipe by Jessica Sepel and I have just made a few changes.

Most banana bread is filled with loads of sugar, bleached flour, toxic oil and mucus forming ingredients. However, this one is made up of everything beneficial to your body and will allow you to thrive throughout your day rather than ending up on a blood sugar roller coaster or a sleepy slump. It’s full of vitamins, minerals, protein, fiber and healthy fat.

This bread is healthy, moist, and perfect addition to your cup of tea or addition to your morning smoothie.

Ingredients:

  • 3 very ripe bananas (Lots of spots! Which, by the way, is how you should eat them anyway since they will be alkaline once digested unlike those that aren’t ripe which will be acidic.)
  • 2 cups almond meal (Lots of protein- *bonus)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup LSA
  • 1/4 cup psyllium husk ( a health food that will provide you with a filling fiber hit)
  • 3 organic or free range eggs
  • 2 tsp. extra virgin coconut oil
  • 1-2 packets stevia
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. natural vanilla
  • 1 tsp. aluminum free baking soda
  • 1/4 cup raw walnuts– optional

-> I chose to make this more of a breakfast bread so it’s not overly sweet. If you want it sweeter/ more of a “dessert” you can add 3 Medjool dates (soaked for 30 minutes, blended in a food processor and mixed into the batter).

Method:

  • Preheat the oven to 160 C or 320 F
  • Mush up the bananas with a food processor or use your hands like I did (just make sure you wash them first!)
  • Add milk, eggs, coconut oil, stevia, cinnamon, nutmeg, vanilla and baking soda to the same bowl and mix well
  • Add almond meal, LSA, psyllium husk and walnuts (if you’re using them)
  • Lightly oil your bread pan with coconut oil and then sprinkle almond meal liberally (this way the dough won’t stick and you’ll be able to remove your bread more easily)
  • This is optional, but I sliced a banana in thirds, vertically and then placed on top for added flavor and ambiance. You can also add some crushed/chopped walnuts and sprinkle cinnamon.
  • Bake for 35-45 minutes or until golden and your butter knife comes out clean when you stick it in the middle
  • If the top is getting brown too fast cover the top with aluminum foil
  • Once done allow to cool, sprinkle with cinnamon (if you haven’t already done so) and cut into slices.
  • You can store in the fridge for up to 1 week if covered and you can also wrap and freeze if you want to.

All the awesome tips for baking this bread came from the original recipe! Handy huh?

Enjoy plain or topped with peanut butter, almond butter, coconut yogurt or melted healthy chocolate (melted coconut oil, cacao, stevia)!

xoxo, Danielle

For personalized guidance with your health and wellness, I invite you to contact me today so we can schedule your FREE consultation.

4 Recipes: Homemade, Raw Dark Chocolate!

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My name is Danielle, and I’m a chocoholic! However, I love to make my own. All the chocolate I make is raw, organic, healthy, dairy-free, sugar-free and gluten-free. It is easy, fun, so nutritious and I have the ability to make it taste just the way I want. I am going to give you 4 variations that I absolutely love. Feel free to add in whatever ingredients you love. Nuts (soak them first, see guide here.), goji berries, dried fruit, unsweetened desiccated coconut, etc.

I took this picture of some of the chocolates I made at home!

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All of my chocolate recipes are made with the superfood, raw form of cocoa (highly processed and little to zero nutritional benefit) ; cacao- it’s beyond amazing! Pronounced: ka-kow.

Some of its more amazing feats include: improved brain function, very high in antioxidants, very high in magnesium, promotes heart health, quells headaches, mood enhancing, aphrodisiac, and even promotes healthy skin and aids in weight loss.  Read this post I wrote to learn all about it!

#1) The Original Raw Dark Chocolate

Ingredients:

* 1/4 cacao powder

* Just under 1/4 cup organic, extra virgin coconut oil

* 1 tsp. raw honey

* 2 packtes natvia or stevia (or to taste)

Method:

Mix all together in a bowl and place in rubber mold. Then place in freezer for 20+ minutes and enjoy!

#2) Raw Banana Dark Chocolate

You will need a rubber mold for this recipe as well.  (See picture above.  I love the heart-shaped mold!)

Ingredients:

* 1 cup organic, extra virgin coconut oil- If you’re in colder weather right now you may need to let the jar of coconut oil sit in a bowl of warm water for about a minute or so until it’s melted.

* 1 cup cacao powder

* ¼ mashed banana

* ¼ coconut oil

* Stevia/Natvia, to taste

Method:

Mix ingredients together in a bowl and  place chocolate into the mold.  Place in freezer (at least 20 min) and wait for them to set!

#3) Instant Creamy Banana Dark Chocolate

This thrid recipe is REALLY quick and so yummy! You can throw it together and eat it within minutes. Make enough for a sinful tasting snack for yourself or double, triple the recipe for guests or dinner at a friend’s.

Ingredients:

* 3 Tbsp. of cacao powder

* 3 Tbsp. of organic, extra virgin coconut oil

* Banana, mushed and to taste

*Stevia or Natvia, to taste

Method:

Mix together and eat! If you’re not a fan of banana you can replace it with avocado. It is very creamy and delicious and no, you can not taste it at all!

#4) Instant Cherry Dark Chocolate

The fourth recipe contains Medjool dates and cherries! It is also just as quick as the second!

Serves 1

Ingredients:

* 2 Medjool dates, pitted (might be easier to process them if they have been soaked in filtered water for 15-30 min)

* 2 Tbsp. Cacao powder

* 5 Cherries, pitted

* 1 Handful of walnuts

* 1 Tbsp. organic, extra virgin coconut oil

* Splash of water

*Stevia or Natvia, to taste

Method:

Combine all ingredients together in a food processor. If you have a vita mix you can use that! If you are finding consistency too liquidy, add more dates or cacao powder. Don’t use too much stevia, it is really sweet! Double or triple the batch for a bigger serving. Enjoy!

Picture below of the chocolates without a mold->

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For personalized guidance with your health, wellness and fun recipe ideas I invite you to contact me today so we can schedule your complimentary consultation.

The How-To and Why of Green Smoothies + 5 Recipes to Get You Started

by, Danielle Stein

I am a huge green smoothie advocate. They have seriously changed my life.  I have one green smoothie (or one green juice -but today we’re all about smoothies) almost every single day.

They make me feel amazing, hydrated and energized.

It is important to line your stomach with something alkaline before you eat any meal and especially first thing in the morning. It helps with digestion which is the key to a healthy weight.

I truly can not put enough emphasis on how amazing they are for you and how great they make you feel.

I know green smoothies can be intimidating at first, but let me try and make it a tad easier for you with some tips, advice, recipes & by explaining the glorious benefits you will receive inside and out.

Benefits will include all of the following:

  • Glowing skin
  • Clear skin
  • Enhanced energy
  • Reduced stress
  • Hydration
  • More servings of veggies in 1 smoothie (if you do it right) than many people get in an entire day! Greens are the #1 food missing in most people’s diets today. After drinking them for a few weeks, you’re likely to crave them and other forms of greens too.
  • Alkalinity in your blood system and body
  • Nutrients, minerals and vitamins practically shooting straight into your bloodstream (almost as fast as fresh juice).  The more we chew food the easier it is to digest and obtain the nutritional value. The problem is, many of us don’t take the time to chew as long as we should.  I am guilty on numerous occasions! In this case, the blender does it for you!
  • Fiber. Green smoothies (vs. green juice) are a complete food- they still obtain fiber which is important for our elimination process.

Ingredient advice:

  • Banana masks the flavor of almost any veggie concoction
  • Ratio should be 3/4 veggies, 1/4 fruit
  • Adding lemon juice adds fantastic fresh flavor and is detoxifying
  • Use either filtered water, coconut water or coconut/almond/cashew, etc. milk for a base
  • Cilantro and parsley pull toxins out of the body
  • Coconut oil, coconut meat, avocado and almond/cashew/brazil nut butters are great for energy as they are great sources of healthy fats and will keep you fuller for longer. They also make for a great milkshake a.k.a. a creamier, dreamier smoothie!

For best results:

  • Blend your leafy greens (kale, spinach, romaine lettuce, etc.) with the liquid of your choice first so you have a juice-like consistency then add the harder bits after that.
  • The more you blend your veggies…
  1. the more chlorophyll you’re releasing. “Consuming chlorophyll is like receiving a healthy blood transfusion.” –Dr. Ann Wigmore
  2. the more of the greens and fruits’ cells will be ruptured– releasing their valuable vitamins and nutrients and making it easily absorbed in the body.
  3. the smoother your smoothie will be- which will make it easier to digest and more delicious.
  • Add ice for a refreshing, icy cold experience right away. (Or place in freezer for 15-20 minutes.)
  • You can keep your smoothies in the fridge for up to 3 days if you are short for time, but drinking them fresh is the most nutritious.

Recipes:

* The Green Goddess

  • Fill the blender to the top with romaine lettuce and spinach (half and half)
  • 3 celery stalks
  • Parsley to taste (a handful is good)
  • ½ an apple
  • ½ ripe banana (bananas that are green-ish and without any spots will be acidic instead of the intended alkaline pH when digested.)
  • ½ cup of filtered water.

* Creamiest Green Smoothie

  • 1 apple
  • 1/2 pear
  • 1/2 banana
  • 3 handfuls spinach
  • 3 stalks celery
  • ½ small (Lebanese) cucumber
  • ½ cup filtered water
  • ½ avocado

*Nutty Chocolate Green Smoothie

  • 1Tbsp. almond butter
  • 1 ripe banana
  • 1 cup unsweetened almond milk (Preferably homemade. See my recipe here.  )
  • 2 Tbsp. cacao powder (can be found at health food stores)
  • 2 big handfuls of spinach

*Creamy Chocolate Green Milkshake

  • ½ cup unsweetened almond milk- find recipe here.
  • 1 banana
  • 4 handfuls spinach
  • 1 packet organic stevia
  • 2 Tbsp. Cacao powder
  • ½ avocado

*Superfood Green Smoothie

  • 1 tsp. spirulina (70% complete protein. More than steak which only contains 25% once cooked! Especially perfect for vegans; can be found at health food stores.)
  • 2 Tbsp. desiccated, unsweetened coconut flakes
  • 1 Tbsp. organic, virgin coconut oil
  • 1 packet organic stevia
  • 1/2 apple
  • 1/2 ripe banana
  • 1/2 cup water
  • 3 stalks kale leaves
  • 2 stalks celery

*The Refresher

  • 1 cup coconut water
  • 1 Lebanese cucumber
  • 3/4 apple
  • 3 big handfuls of spinach

For more pics of  delicious green smoothies and milkshakes find me on Instagram @_daniellestein_.

Are you ready to begin a lifetime of Optimal Beauty?