Author: Samantha Gladish

Samantha Gladish is a Registered Holistic Nutritionist, Weight Loss Coach, Hormone Fixer-Upper, Metabolic Balance Coach and author of the Amazon bestseller, The 30-Day Hormone Solution. She is also host of one of Canada’s top-rated podcasts, Healthy Hormones for Women. She is the founder of HolisticWellness.ca; a website dedicated to helping women lose weight and balance their hormones with delicious food. Her philosophy is that through changing the way we eat, think, move and care for our bodies, we can heal ourselves and live a life of more power and possibility. Her passion for business is an extension of her work as a Health Coach, which led her to develop her own online business mentorship program for practitioners and nutritionists. Samantha speaks internationally on all things health, wellness and entrepreneurship and in her spare time, you can find her baking up delicious healthy treats in her kitchen.

Gluten Free Mongolian Beef & Broccoli Stir Fry

Posted on

As we approach summer, I think we’re all craving no-fuss weekday meals that can easily be thrown together and that don’t have us in the kitchen all night long. 

It’s all about capitalizing on that extra bit of daylight at the end of our work day and soaking up that sunshine. I mean…here in Ontario, we’ve waited for it all winter long, right? 

This one pan meal is not only simple and convenient but it’s also nutritious, hormone balancing and loaded with flavour. I think it makes the perfect no-fuss weekday meal! 

Enjoy it on its own or as a side dish, or my personal favourite, over cauliflower rice.

Did you know that cruciferous veggies such as broccoli actually help us to balance out our  hormones? It’s true. These foods help us to clear excess estrogen from our body. So, eat your broccoli ladies because it’s truly one powerhouse of a vegetable. 

Speaking of our hormones, we’re launching another round of our Metabolic Reset this summer. It’s going to be 8 weeks and we’re including tons of updated information, recipes and other goodies for you! 

As with most women, you might be suffering with hormonal imbalances such as low thyroid function, PMS, PCOS or menopause. Our 8 week high fat, low carb weight loss program is designed specifically for women so you can lose weight with ease and balance your hormones with delicious foods. 

It’s meals like this that you can enjoy in the Metabolic Reset program. One of the questions we’re often asked is, “what will I be eating?” Our answer? Food just like this! Delicious food. Easy to prepare food. Food that the entire family will love. 

So if you’ve been wanting to balance out your hormones and lose weight all without deprivation then get on our wait list here. 

This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness. 

Mongolian Beef & Broccoli Stir Fry
This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness.
Write a review
Save Recipe
Print
Ingredients
  1. 1 large grass-fed steak
  2. 3 Tbsp olive oil, divided
  3. 2 garlic cloves, minced
  4. 2 tsp ginger, grated
  5. 2 Tbsp Bragg’s all purpose seasoning (or extra Tamari)
  6. 1 Tbsp tamari
  7. 1.5 Tbsp coconut sugar
  8. 1/4 cup water
  9. 1 head of broccoli, cut florets
  10. 2 tsp rice wine vinegar
  11. sprinkling of sesame seeds, for garnish
  12. 1-2 green onions, thinly sliced
  13. pinch crushed red pepper, optional
  14. 2 cups cauliflower rice, optional
  15. sea salt
  16. black pepper
Instructions
  1. Remove steak from the fridge and let it come to room temp (about 30 min). Get a cast iron pan on the stovetop over medium heat.
  2. Pat the steak dry using paper towel and season generously with sea salt and pepper. Add 1-2 Tbsp olive oil to the pan.
  3. Sear steak in cast iron pan, about 3-4 minutes per side for medium cook (depending on the thickness of your steak).
  4. Remove steak from pan and allow it to rest.
  5. In the same pan, lower the temp and add 1 Tbsp olive oil. Add minced garlic, grated ginger and cook out for about 1 minute.
  6. Add Bragg’s all purpose seasoning, tamari, coconut sugar and water. Bring to a simmer for 4-5 minutes or until thickened.
  7. Add broccoli florets, cover pan and cook until bright green and slightly tender.
  8. Slice beef and add it back to the pan with 2 tsp rice wine vinegar for about a minute to coat it in the sauce.
  9. Portion out beef and broccoli and garnish with sesame seeds, green onion and pinch of crushed red peppers.
  10. Optional: serve over whole grains or cauliflower rice.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Tahini Mocha Cookie Bars (Grain Free, Gluten Free, Dairy Free, Paleo)

Posted on

?TAHINI MOCHA COOKIE BARS?are redic!! And tahini is life – anyone agree?‍I basically got my fingerprints on every bar trying to snap a photo before they melted.

I’ve always loved tahini but I more recently became obsessed with it after baking up my Tahini Collagen Chocolate Chip cookies, which is a recipe in my upcoming book! So… unfortunately you’ll have to wait until December before you can get your hands on that deliciousness. 

People are often confused about what tahini actually is. So let me clarify – it’s ground sesame seed. That’s all. And sesame seeds are loaded with calcium, so it you’re looking for a plant based source of good ol’ calcium to support your bones, add in sesame seeds and/or tahini. 

These no bake bars won’t last long. In fact, our Holistic Wellness Coach Valerie gave them a try the other day and she said, “these are basically the best tasting things I’ve ever put in my mouth!” – well if that isn’t the best food compliment, I don’t know what is?

Speaking of coach Valerie, she’s an amazing baker herself and whipped up these amazing Paleo Brownies with cassava flour.

We love baking over here because as coaches, we want to 1. enjoy delicious food and 2. want YOU to enjoy delicious food. With all the women we help in losing weight and balancing their hormones, if there is one thing they always report back, it’s how delicious their meal plans are. Hearing that is music to my ears. 

Deprivation does not need to be the driving force behind you getting your weight loss results. You CAN enjoy your food and STILL get incredible results – just like the women inside our Metabolic Reset program do. I mean, check out Karen’s awesome testimonial from the other day–>

Ok, so enough chatting. Lets get to these delicious Tahini Mocha Cookie Bars. Be sure to tag me over on instagram @holisticwellnessfoodie and show me your cookie bar creations. 

Tahini Mocha Cookie Bars
Yields 16
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
COOKIE BAR
  1. 1/2 cup tahini
  2. 1 cup almond flour
  3. 2 scoops @vitalproteins Collagen creamer in mocha (totally optional, plain will work or sub for protein powder)
  4. 1/4 cup maple syrup
  5. 1 tbsp coconut oil
  6. 1/2 cup chocolate chips
  7. 1 tsp sea salt
TOPPING
  1. 1 cup chocolate chips or chunks
  2. 1/2 tbsp coconut oil
  3. Flaked sea salt (optional)
Instructions
  1. In a large bowl, mix together ingredients for cookie bar. Then press into a parchment lined brownie pan.
  2. Next up - melt together chocolate chips with coconut oil over a double boiler.
  3. Once melted, pour over cookie bar, sprinkle with large sea salt flakes (optional) and place in the freezer for 40 mins to harden. Then cut into bars and enjoy
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Paleo Brownies

Posted on

Don’t let the ‘paleo’ in the title of this recipe throw you off! These brownies may be health conscious but they’re still rich, chocolate-y and decadent – everything a brownie should be. No compromising on flavour here!

Lately, I’ve been drawn to recipes with fewer ingredients and steps because they feel less fussy. For me, it’s totally a mental thing. But, when I see a simple recipe, I feel like I can easily incorporate that into my already busy day.  I know so many of you can relate to this as well and that’s why I’ve really been striving for less ingredients, fewer steps and just real, whole foods when I’m in the kitchen recipe developing.

I can totally understand how recipes with too many ingredients or steps can be a deterrent for a lot of people. They can feel complicated and overwhelming. Trust me, I get it! I’m hoping that by providing you with simple recipes like these Paleo Brownies that they entice you to get back into the kitchen and to create more home cooked foods.

It’s only been recently that I’ve been playing around with cassava flour as a grain-free option in my baked goods and I have to say, I’m really impressed. I think it’s a fantastic grain and nut free alternative. It’s very mild and neutral in flavour. When I first started experimenting and saw the price tag for a bag of it, my jaw nearly dropped! It’s definitely a pricey option. What I did initially, was to find it in bulk and only purchase what I needed. Obviously, now that I’m using it more regularly and with confidence, I have invested in a larger bag. If you’re curious about this flour but like me, scared off by the price tag I suggest starting small. Look for cassava flour in bulk and use it in a recipe to see what you think of it first.

For those of you who aren’t familiar, cassava is a tuber. It’s in the same family as yams and potatoes. Cassava flour is actually produced from the entire root, peeled, dried and ground. It is NOT the same as tapioca flour. Cassava flour contains more dietary fibre. You can use cassava flour in any recipe calling for all-purpose, whole wheat or even gluten-free flour. Like most grain-free and gluten-free flour options, cassava flour can be temperamental. It absorbs more liquid which means you don’t always need as much when making substitutions. It’s definitely a bit of trial and error to find the right balance when you’re experimenting with grain-free options. But these brownies have been tried and tested. No experimentation necessary! They are a delicious, grain-free, gluten-free and soy-free dessert.

If you’d like to make them dairy-free as well, simply use coconut oil in place of grass-fed butter. As far as paleo goes, maple syrup shouldn’t be a staple item but given that this is a dessert recipe, there’s nothing wrong with it as a treat every now and again 😛 So go ahead and enjoy – guilt free!

Paleo Brownies
These brownies have been tried and tested. No experimentation necessary! They are a delicious, grain-free, gluten-free and soy-free dessert.
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup cassava flour
  2. 4 eggs
  3. 2/3 cup monk fruit sweetener
  4. 1/4 cup maple syrup
  5. 3/4 cup grass-fed butter, melted
  6. 1/2 cup cacao powder, sifted
  7. 2 tsp vanilla extract
  8. 1/2 tsp sea salt
Instructions
  1. Preheat oven to 300F. Grease and flour an 8 inch square baking pan.
  2. In a large bowl, beat eggs until fluffy and yellow.
  3. Add monk fruit and maple syrup to the eggs and whisk.
  4. Add all remaining ingredients to the mixture and ensure that everything is fully incorporated. 5. Pour brownie batter into the pan and bake for 45 minutes or until a toothpick inserted comes
  5. out clean.
  6. Let the brownies cool completely before cutting into squares.
  7. Optional: top with homemade coconut whip or dairy-free ice cream before serving.
Notes
  1. These will keep stored in the refrigerator for up to 4 days.
  2. Tell us, have you experimented with cassava flour? What was your experience like?
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Gluten Free Gnocchi with Brown Butter and Sage

Posted on

There are some dishes that you just can’t pass up and gnocchi are it for me! They’re pillowy and delicious – true comfort food. Anyone else love them?

I’m totally a pasta girl. I grew up in a big, Italian family so I think it’s just part of my make up now 😛 As a nutritionist, I’m definitely not anti-pasta and you shouldn’t be either! We eat pasta at least once a week in our household. I love the simplicity and convenience of pasta dishes.

The trick, however, to incorporating pasta on a healthy diet is including a TON of veggies in the dish for extra FIBRE. This is KEY and can’t be overlooked. Veggies help slow the release of the sugars from the carbs in the pasta, helping to stabilize blood sugar levels. You also want to look for gluten-free varieties or even bean or legume based pastas which are loaded with fibre and some protein – these are going to be MUCH healthier than your average white pasta. Also, be sure to include quality, healthy fats like extra virgin olive oil, ghee or grass-fed butter. Skip the heavy cream sauces and all the cheese (or at the very least, opt for an organic or raw cheese if you can find it) and instead use a pesto or sugar-free marinara sauce.

I’m always on the hunt for new pastas that are gluten-free or have a serving of veggies in them. I’ve also tried a number of packaged, gluten-free gnocchi but they definitely pale in comparison to a homemade version. It really boils down to texture and taste.

My mission was to replicate a traditional homemade gnocchi recipe but ensure that it was gluten-free and whole foods based. I wanted to cut some of the white potato with some sweet potato just to boost some of the nutrients in the dish. I also purchased them organic so that I could use the skins in the recipe. Not only does this save time with preparation but the skin is where most of the nutrition lives – HUGE BONUS here!

This version is awesome because once the gnocchi are made, there’s no boiling involved. Just pan fry them until golden brown and that’s literally it! This recipe also only uses 3 main ingredients for the gnocchi. It’s simple and healthy without compromising on texture or flavour.

Best part – you can whip these up anytime! No need need to reserve them specially for the weekend because the method we’re using cuts down on prep time.

Of course, you can adapt this recipe to suit your dietary preferences:

Dairy-free? Use a red pasta sauce or pesto instead of the brown butter sauce. More protein? Add some crispy organic bacon or prosciutto or if you’re plant-based sprinkle with 3 Tbsp hemp hearts for about 10g of protein. Use what you have: If you don’t like brussels sprouts or don’t have any at home, this recipe would also suit broccoli, rapini or cauliflower. Use what you have!

Gluten Free Gnocchi with Brown Butter and Sage
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 5 small russet potatoes, chopped
  2. 1 large sweet potato, chopped
  3. 2 pounds Brussel Sprouts, quartered
  4. 4 Tbsp olive oil, divided
  5. 1 tsp garlic powder
  6. 3/4-1 cup all purpose gluten-free flour
  7. 5 Tbsp grass-fed butter
  8. 3 cloves garlic, chopped
  9. 6-8 sage leaves
  10. sea salt and fresh black pepper
  11. Broccoli micro greens (optional)
Instructions
  1. Preheat oven to 425F.
  2. Wash and chop potatoes into 3 cm chunks, leaving the skin on.
  3. Boil in salted water for 12 minutes or until fork tender.
  4. In the meantime prep the brussels sprouts by removing the outer leaves and trimming the stem. Then halve or quarter them and give them a rinse. Toss them in 2 Tbsp olive oil, garlic powder, sea salt and pepper. Lay them on a parchment lined cookie tray and roast for 15-20 minutes.
  5. When the potatoes are done, strain them into a colander and let them sit for 2 minutes to
  6. steam. Return them to the pot and mash with sea salt and pepper. Taste for seasoning and adjust accordingly.
  7. Place the mashed potatoes out onto a clean surface. Using your hands scrunch the mixture
  8. into a ball with 3/4 cup all purpose gluten-free flour. You may need to use a whole cup but use your judgment. If the dough is too wet, add more flour.
  9. Cut dough into 4’s and roll out into long tubes using your hands. Using a scraper (or knife), rustically cut the tube/dough into gnocchi shapes.
  10. Make the brown butter sauce by adding grass-fed butter to a pan on medium low heat.
  11. When it begins to bubble, add chopped garlic and allow it to sauté for a minute. Then add chopped sage leaves. When butter starts to brown, remove it from the heat.
  12. In a large frying pan over medium low heat add in 2 Tbsp olive oil and pan fry the gnocchi until they get golden brown on each side.
  13. Remove and serve with brown butter and sage sauce, a generous serving of brussels sprouts and broccoli micro greens if you’d like.
Holistic Wellness https://holisticwellness.ca/

Did this change how you feel about pasta? Do you feel better avoiding it altogether? Super curious about you have to say on this topic. Share below!

 

SHARE THIS!
Share on Pinterest

Raspberry Coconut Cream Parfait – Low Carb, Paleo, Grain Free, Gluten Free, Dairy Free

Posted on

Valentine’s day is fast approaching and I don’t know about you but what’s more romantic than a home cooked meal?

These days, our lives are so fast paced that we seldom have the opportunity to slow down for dinner. I mean really slow down: light some candles (non-toxic, of course :P), set the table, break out the organic wine, really connect and make it a special event.

I mean, of course it’s nice to get out of the house and have someone cater to you and even nicer to have someone do the dishes (right?!). So I get dining out. But I honestly think it’s far more romantic to make something yourself. It’s the thought, the effort and the gesture behind it. Maybe just get your partner to do the dishes since you did all of the cooking 😛

After a delicious Valentine’s day meal you HAVE to have dessert! Here’s where we have you covered! This Raspberry Coconut Cream Parfait is a fantastic option if you’re looking for a simple, healthy and low-sugar recipe. It’s also whimsical, light and in Valentine’s Day appropriate colours. It may not be chocolate covered strawberries but it does have whipped coconut cream, which is totally sexy in our opinion 😛

And don’t worry, this dessert is NOT time consuming. Just remember to refrigerate your can of coconut milk the night before. I actually like to keep 1-2 cans on hand, in the fridge for when I spontaneously feel like whipping up something like this 😛 Because isn’t it such a bummer when you’re in the mood to bake and you pull out a recipe and something needs to be soaked or refrigerated for 24 hours? UGH! Preparation is key!

This dessert is perfect because it looks sooooo sinful and yet it’s low in sugar, paleo & keto friendly, gluten, dairy and grain-free. Happy Valentine’s Day!

Raspberry Coconut Cream Parfait

Print Rate
Keyword: cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

CRUMBLE

  • 1/2 cup almond flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 cup raw pecans chopped
  • 1/2 cup raw almonds chopped
  • 1/3 cup Lakanto sweetener or coconut sugar
  • 4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

  • 1 cup frozen raspberries thawed
  • 2 tsp Lakanto sweetener or coconut sugar
  • 1 tsp vanilla extract

COCONUT CREAM WHIP

  • 1 can full fat coconut milk chilled in the refrigerator overnight
  • 1 tsp vanilla extract
  • 2 tsp Lakanto sweetener or coconut sugar
  • 70 % dark chocolate shaved or grated (garnish)

Instructions

  • Preheat oven to 375F.
  • Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
  • While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
  • Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
  • To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.

 

SHARE THIS!
Share on Pinterest

Mint Chocolate Chip Smoothie

Posted on

MINT + CHOCOLATE = my favorite combo ever ? As a kid I loved mint chocolate chip ice cream and I still do, but I opt for dairy free versions now, like @coconutbliss. But enter the smoothie – the perfect way to get my fix. Plus, this smoothie has the right combo of P+F+F – Protein, Fat and Fiber – three essentials to balancing your blood sugar and keeping you energized.

I feel like talking about blood sugar just isn’t sexy, but it’s often THE most important part to address when it comes to hormones. If you’re dealing with PCOS, PMS, infertility, menopause, stress – all of these are impacted by your blood sugar. Not to mention, if your exhausted, craving sugar and carbs (or eat sugar and carbs alittttle more often than you’d like), there’s a good chance your blood sugar is out of whack.

It really is any easy fix, but as with anything, you’ll have to commit to change and follow through in order to see change. And the best part, in as little as 3 days you can start to feel a shift with your blood sugar. I’ve had diabetics who have normalized their blood sugar just after 3 days. We’ve managed to get their numbers into a normal range – a range they haven’t seen in YEARS! In fact, you can read about one of my diabetic testimonials here and how Elide got off all her meds. 

Ok… but now onto this Mint Chocolate Chip Smoothie. It feels like you’re having dessert for breakfast, but I’ve actually loaded up this recipe with some KEY ingredients that support your hormones, such as avocados, spinach – hello magnesium and healthy fat, plus a healthy scoop of protein to balance your blood sugar. I don’t often use a full banana in my smoothie, but felt it was needed with this recipe. And the key is to balance out that sweetness with protein and fat. 

I should mention that the protein powder I love using is Design for Health Pure Paleo Protein. I always keep vanilla and chocolate on hand. It’s definitely not a cheap protein as it is a grass fed beef isolate (no, it doesn’t taste like beef), but it’s so forth, creamy and perfectly sweet. It also contains 70% collagen, so it’s a two-in-one supplement, which I love! You can order off our site here and save 15% off ALL supplements with coupon code – SAVE15

Here’s the recipe! Enjoy 🙂 

Mint Chocolate Chip Smoothie

Print Rate
Keyword: dairy free, gluten free, grain free, green smoothies, healthy fats, highfatlowcarb, holisticwellness, low sugar, mint chocolate chip smoothie, paleo smoothies, pff, protein, fat and fiber
Servings: 1
Author: Samantha Gladish

Ingredients

  • 1 small frozen banana
  • 1 1/2 cups unsweetened coconut milk
  • 1 cup fresh spinach
  • 1/4 of a small/medium sized avocado
  • 10-20 fresh mint leaves OR 1 drop peppermint essential oil
  • 1 scoop vanilla or chocolate protein powder or collagen peptides chocolate could change the color of your smoothie but who cares - it’ll still be delish!
  • 1/2 cup crushed ice or more if you like it thicker
  • 1 tablespoon cacao nibs or @enjoylifefoods chocolate chips

Instructions

  • Place banana, milk, spinach, avocado, mint, protein powder, and ice in a blender.
  • Process until smooth. Add in cacao nibs/chocolate chips and briefly pulse. Serve garnished with additional cacao nibs or chocolate chips and enjoy!
SHARE THIS!
Share on Pinterest

Celery Root Soup (Gluten Free, Dairy Free, Paleo, AIP)

Posted on
Are you familiar with celery root? It’s also called celeriac and it tastes like a cross between celery and parsley. It’s starchy like other root veggies and makes a really fantastic substitute for mashed potatoes (no, really!). So if you’re looking for a low carb alternative, celery root is it! 
 

Although this amazing vegetable offers a lot to write home about in terms of taste and nutrition, it’s one of the less attractive veggies at the market and for that reason, it’s often overlooked. This vegetable gives new meaning to the phrase, ‘don’t judge a book by its cover.’ It’s shaped like a globe and has this gnarly, uneven and brown appearance – it reminds me of something straight out of Harry Potter 😛 (take a look at the photo and you’ll see what I mean!).

 
On the inside however, this veggie is creamy, white and aromatic – just beautiful. Once you’ve tasted it, you’ll kick yourself for not having tried it sooner. 
 
Celeriac is rich in dietary fibre which is essential for maintaining proper digestion. It helps keep everything moving, if you know what I mean 😛 It’s also a good source of Vitamin C and fantastic for helping to strengthen the immune system, especially this time of year (hello cold n’ flu season and cold weather!). 
 
Ok, back to the mashed potatoes talk! When you’re on an AIP diet, the comfort of the white potato is off limits to you. White potatoes are part of the nightshade family and many people who have autoimmune conditions have trouble with them. That’s why it’s invaluable to have substitutes like celery root to lean on when you have these dietary restrictions. You can turn this unassuming veggie into a gorgeous puree or mash to help satisfy that carb craving. 
 
Let’s talk about this soup now. It’s rich and savoury. Luxurious in texture. And adding the cooked bacon bits on top just adds some much needed crunch. Enjoy!
 
We want to know –> what’s the most challenging part of following an AIP protocol for you? Share with us in the comments below. 
 
We love seeing what you’re cooking up! Don’t forget to share your recreations with us on Instagram @holisticwellnessfoodie  @valeriepiccitto
Celery Root Soup
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 slices bacon, cooked & chopped
  2. 2 Tbsp extra virgin olive oil
  3. 1 large leek, sliced
  4. 2 1-pound celery roots, cut into 1 inch pieces
  5. 1 cup celery, chopped
  6. 2 garlic cloves, minced
  7. 5 cups vegetable stock
  8. 1/4 cup full fat coconut milk
  9. 2 Tbsp fresh chives, chopped
  10. sea salt
Instructions
  1. Cook bacon as you normally would. Drain on a paper towel lined plate. Chop & set aside.
  2. In a large soup pot, warm olive oil over medium heat, add sliced leeks, celery root and celery. Cover and cook for 20 minutes.
  3. Add garlic and sauté for a minute until fragrant.
  4. Stir in broth. Bring to a boil and reduce to a simmer for 10-15 minutes or until celery root is fork tender.
  5. In batches, carefully blend soup mixture (you can use a hand immersion blender or your blender).
  6. Add the blended soup back into the pot and stir in coconut milk. Season with sea salt.
  7. Portion out soup and garnish with chopped chives and bacon.
Notes
  1. *If you are NOT on the AIP protocol, feel free to add in some fresh black pepper.
Holistic Wellness https://holisticwellness.ca/
 
SHARE THIS!
Share on Pinterest

Chocolate Collagen Avocado Pudding (Paleo, Keto, Dairy-Free, Grain-Free + Loaded with Healthy Fat)

Posted on

Chocolate lovers unite! This chocolate avocado pudding will have you giddy with joy because it’s a dessert that’s ridiculously healthy for you.

And for anyone already shaking their head ‘no’ at the thought of avocado in a dessert – TRUST! Even some of my fussiest clients who can’t stand the taste of avocados, absolutely love this dessert. It’s a great way to sneak it in if you’re not a fan of the texture or taste but still want to benefit from the nutrition.

Speaking of nutrition, have you ever wondered why all nutritionists love avocado? It’s for good reason. Avocados are a fantastic source of fibre, healthy fats and even some B vitamins.

Chocolate avocado pudding was one of the first desserts that I was introduced to when I started eating healthier. I was completely skeptical. I mean, avocado in dessert?? WTF, right? Well, I learned very quickly and very early on that a lot of goodness can be hidden behind a blended concoction of sorts.

Avocados in pudding…kale and cauliflower in smoothies…it was a whole new world to me back then. Now, it’s second nature to me. I’m surprised when I see smoothie recipes without any vegetables in it! It takes time and it’s definitely a process. So if you’re new to all of this, don’t be so hard on yourself and be prepared to be daring and try new things.

A few things to note about this recipe:

1. If you don’t have stevia, I suggest using 1-2 Tbsp of real maple syrup. {Truth be told, I prefer the taste of maple syrup, but will resort to stevia when I’m on a cleanse}.

2. The toppings are optional, although I highly recommend the addition of the frozen raspberries.

3. If you do opt for the toppings, you’ll want to prepare the coconut milk by refrigerating a can the night before making this.

4. I have enjoyed this dessert as a breakfast on more than one occasion!  No judgement if you do the same.

I like adding a scoop of collagen powder to mine for a bit of added protein to help stabilize those blood sugar levels and support my hormones as well as for gut support but it’s entirely optional here and you don’t need it especially if you don’t have any on hand.

You can 100% have dessert that’s clean and healthy and DELICIOUS.

Chocolate Avocado Pudding
Write a review
Save Recipe
Print
Ingredients
  1. 1 ripe avocado 1 can full fat coconut milk
  2. 2 Tbsp raw cacao powder
  3. 1 tsp vanilla extract 12-15 drops stevia
  4. 1 scoop collagen powder (optional)
Toppings
  1. (optional) coconut whip (see below for directions)
  2. mint leaves 70% chocolate shavings
  3. Frozen raspberries
Instructions
  1. Add all of the above ingredients (minus the toppings) into food processor and blender until smooth and creamy.
  2. Refrigerate mixture for at least 2 hours or overnight.
  3. To make the coconut whip, refrigerate a can of full fat coconut milk overnight.
  4. Next day, turn it upside down and scoop out the cream only.
  5. Add it to a bowl with 1 tsp vanilla & a few drops of stevia.
  6. Using a hand held or stand mixer, whip until it resembles whip cream.
  7. Use immediately or refrigerate until ready to use.
  8. To serve, portion out chocolate avocado pudding into individual ceramic dessert bowls or mason jars, top with a generous serving of coconut whip, a few frozen raspberries, shave 70% dark chocolate over top and garnish with mint leaves.
  9. Enjoy!!!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

No-Bake Almond Butter Trail Mix Bars (Gluten Free, Vegan, Paleo, Dairy Free, Refined Sugar Free)

Posted on

It’s almost the holiday season! Which means I’m going to be getting my baking on REAL soon. I LOVE cooking and baking for friends and family and these trail mix bars are going to be a hit. 

They took only minutes to whip up and the best part, they are no-bake! I love me some no-bake recipes. It means I can dirty less pots and pans in the process. 

Meet my Almond Butter Trail Mix Bars.

Back in the day when I didn’t care about ingredients and sugar, I ate trail mix and granola bars like they were no ones business. Food companies do a great job marketing their products, leading you on to believe that their bars are healthy. 

And well, I got sold. Over and over again. And so did my parents.

Of course now it’s a different story. I read labels and look out for gluten, gmo ingredients, high sugar content and so on. In fact, it’s not often that I buy packaged foods, unless I know they are from trusted paleo and keto companies. 

Now let’s get real for a minute though. These trail mix bars aren’t meant to be something you chow down on and eat like 10 (although, it’s easy to do that!). They are dipped in chocolate and even though I choose the best organic ingredients and dairy free chocolate, they are a treat. Mind you, a MUCH healthier treat and bar than something you’d pick up at the grocery store. 

They are loaded with healthy fats and omega 3’s, gluten free, dairy free and refined sugar free. Get creative with this recipe and use your favourite trail mix ingredients. I used up what I had on hand and for a little sweetness, added in some dried cherries. Cherries and chocolate together are one of my favourite combos! Try my Chocolate Chip Cherry Muffins here. 

Onto the baking! Hope you enjoy these delicious gems as much as we did 🙂

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

 

No-Bake Almond Butter Trail Mix Bars

A no-bake delicious low sugar trail mix bar that is free from gluten, diary and refined sugar. 
Print Rate
Course: Dessert, Treats
Keyword: baking, dairy free, gluten free, healthy fats, holisticwellness, low sugar, paleo, paleodesserts, paleotreats, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Samantha Gladish

Ingredients

  • 2 tbsp maple syrup
  • 3/4 cup almond butter
  • 1 tbsp coconut oil
  • 1 cup crispy rice cereal I used GoGo Quinoa Chocolate Puffed Cereal
  • 1/2 tsp sea salt
  • 1/4 cup dried cherries or other dried fruit
  • 3/4 - 1 cup mixed seeds I used pumpkin seeds and sunflower seeds

CHOCOLATE COATING:

  • 3/4 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Line a baking try with parchment paper. Melt together, over medium-low heat, maple syrup, almond butter and coconut oil. Be sure not to boil the mixture, otherwise, the almond butter will start to burn the bottom of your pot.
  • Once mixture is melted, add in crispy cereal, sea salt, dried fruit, seeds (leaving out the chocolate chips and coconut oil for coating).
  • Combine the mixture well in your pot. Once well mixed, scoop out onto parchment paper and using a spatula, spread it out evenly, making sure to press down firmly. It won't take up the entire baking tray. Just spread it out into a square or rectangular shape. Then place it in the freezer to set.
  • Meanwhile, over a double boiler, melt together chocolate chips and coconut oil.
  • Remove bars from the freezer and using a sharp knife, cut them into 12 individual bars.
  • Dip one side of the bars into the melted chocolate and place chocolate side up, back onto the parchment paper. Once all bars have been dipped (feel free to cover the entire bar in chocolate), place it back into the freezer for 20 minutes to set.
  • Remove from the freezer and enjoy! Store bars in a sealed container in the fridge for up to 2 weeks or keep in the freezer.

Notes

Links to Products used in this Recipe:
Amazon:
Go Go Quinoa Cereal
Eden Organic Dried Cherries
PureFeast: (use code HOLISTICWELLNESS to save 10% on orders over $75)
Raw Almond Butter
SHARE THIS!
Share on Pinterest

@holisticwellnessfoodie