Taco Tuesday Pozole (or any day of the week)

This is a perfect example of a fat filler that, while you are eating it, you won't believe it's guilt-free. SO creamy and delish, it's a treat you can look forward to daily in between meals, with fresh sliced apples, pears or strawberries! 

Here is what you need

• 2 cups cashews 
• 1/4 cup raw coconut oil (see Note) 
• 2 tablespoons unsweetened cocoa powder 
• 6 drops of liquid stevia, or 1 teaspoon granulated stevia 
• 1/2 teaspoon cinnamon 

This is how you do it

1. In a large dry skillet comatose the cashews over low heat until lightly golden. Transfer them to a food processor and pulse until broken down into a smooth butter. Add the coconut oil and pulse until smooth and creamy.
2.  Add cocoa powder, Stevia, and cinnamon. Pulse until well Inc. Transfer to a glass jar and stored at room temperature for up to a month (If you can get it to last that long).
3.  Wash your favorite fruit or berries with our EatCleaner fruit and vegetable wash.
4. Plate it,...

For me, this Is Hawaii on a plate. There is nothing more decadently delicious than the combination of buttery, rich macadamia nuts with bananas and coconut syrup. Just thinking about this right now makes me want to cry, it's so delicious. Takes Jack Johnson's "Banana Pancakes" song to the next level.

Ingredients

MACADAMIA NUT BANANA PANCAKES

• 1½ cups all-purpose gluten- free flour
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 3 large eggs
• 2 cups unsweetened almond milk or coconut milk
• 2 medium-large very ripe bananas, peels on (see Note, page 99)
• 1 teaspoon pure vanilla extract
• ½ cup chopped macadamia nuts

COCONUT SYRUP

• 1 (14-ounce) can unsweetened full-fat coconut milk
• 1 tablespoon arrowroot powder or cornstarch
• ½ cup simple syrup (see Note)

Directions

1. MAKE THE PANCAKES: In a large bowl, stir together the flour, salt, baking soda, and baking powder.
2. Place the eggs, almond milk, bananas, and vanilla in a...

How to Retrain Your Taste Buds and take a Spring Break

My son was a phenomenal eater as a baby. He’d slurp up his sweet potatoes and pound his peas. Apples were his favorite, and he’d down the pureed pears and plums like a champ. I’d mix veggies with bananas, wheat cereal and even a little in his milk. But when he turned two, the little tyrant started throwing it down every meal. It was gruesome, and many peas paid the price.

At two years old, Neophobia or a fear of trying new foods sets in. Children have the ability to express their displeasure for foods at a very early age, and they show it by spitting it out, throwing it onto the floor, across the room or painting the walls and the ceiling with it. That was my son. Anything green flew from his mouth in a projectile explosion that left us both ugly-sobbing. When our little ones start making the transition from the wondrous, complete nutrition that is breast milk to solid food, they soon shifted to fruit and...

I’M THINKING THIS FANCY YAKISOBA FRITTATA SKILLET TOPPED WITH CREME FRAICHE AND CAVIAR IS GOING TO BE THE ANSWER TO YOUR HOLIDAY BRUNCH CHRISTMAS DREAMS COME TRUE.

Recipe Servings: 5-6

Ingredients:
1 package P2 Eat Smart Powerful Penne pasta
1/4 cup extra virgin olive oil 
3 cloves garlic, chopped 
One 26.42-ounce container San Marzano tomatoes
1/2 teaspoon red chili flakes 
1/2 teaspoon Italian seasoning 
6 leaves fresh basil, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
Optional: 2 Tbsp nutritional yeast

Recipe Instructions:

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with...

This is the perfect snack that comes together in no time when you have your rice precooked as part of your #mealprep. Just season it with vinegar and furikake, top it with some fresh avocado, and add a few thin slices of cucumber, microgreens, or radish and an optional dab of wasabi and coconut amino acids to kick up the flavor. They look so gorgeous and appetizing, too, without the cumbersome task of rolling your sushi just right.

INGREDIENTS
2 tablespoons brown rice vinegar
2 teaspoons granulated stevia
1 teaspoon sea salt
1 cup cooked black rice or brown rice
6 large sheets roasted or toasted nori
1 avocado, sliced
2 tablespoons sliced cucumber, radish, or microgreens
1 tablespoon Homemade Furikake Rice Seasoning (recipe follows)
2 teaspoons prepared wasabi (optional)
Coconut amino acids (optional)

DIRECTIONS
1. In a medium bowl, whisk together the vinegar, stevia, and salt. Add the rice, stir gently, and set aside to allow it to fully absorb the vinegar.

2. On a very dry surface, make two...

Those oatmeal packets give an otherwise great meal a bad rap. Power up your morning with REAL food. 

My banana date nut proats - protein oatmeal - is going to become your fave 5-minute breakfast. It’s literally the most delicious way to start your day - with no crashes because of the protein. Plus, the only ‘sweetener’ is from dates, and that won’t spike your GI because they’re full of fiber.

Proats are a staple in the bodybuilding community because protein helps to take an otherwise starchy food and turn it into a powerhouse.

Now, let's talk about dates.  They are hot.  And I'm not talking about the ones you go on. 

In my 2023 trends report. My version offers about 1/2 the sugar of the leading packaged brand per serving with 11 g of protein, good fiber and natural sweeteners that don’t crash your blood sugar - and it tastes SO much better. 

The good fats - chia seeds, walnuts and unsweetened shredded...