What’s the best kinda’ date? The one you can eat!

This simple and delish recipe from my book always delivers just the right amount of sweetness and energy. By combining dates, which help to stabilize blood sugar with lots of fiber – the fresh apple, vanilla collagen protein, nuts and coconut, you get a little apple pie in every bite. And to make them a little more festive, I added some fuschia-colored Pitaya powder to the mix. Pure natural color.

Here are the ingredients – hope you’ll try!

• 1 cup dried dates, pitted and chopped
• ½ cup slivered raw almonds
• ½ cup chopped walnuts
• ½ cup ground flaxseed
• 1 scoop collagen protein powder
• ¼ cup plus 2 tablespoons unsweetened shredded coconut
• 2 teaspoons dried Pitaya powder or natural sprinkles

Directions:

1. In a food processor, combine the dates, almonds, walnuts, ground flaxseed, protein powder, ¼ cup of the coconut and 2 teaspoons water and pulse until a dough is formed. Add...

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,...

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.

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...

Happy first day of winter!

I can't believe we're here already.  It's the first day of the winter solstice and Christmas is right around the corner.  Even though I live in Southern California, it can get cold at night and there's nothing that I love more than a nice curry.  Hence, my inspiration for this gorgeous comfort dish using the easy and delicious meals from Kevin’s Natural Foods for the #kevinsrecipechallenge. 

SO… here’s my take twist on two ultimate comfort dishes - chicken pot pie meets shepherd’s pie – made healthy for your fit lifestyle

And I'm calling it Chef Mareya’s Royal Thai Curry Chicken Pie.

I love taking traditional recipes and turning them on their head, but keeping them gluten-free, dairy-free and super delish. So I replaced the crust with a blanket of this gorgeous-colored purple sweet potato mash and an edging of crispy eggplant to look like a ‘pie’.  I always pick purple...

Creamy, crunchy and nutrient-packed, this mac and cheese tastes like an indulgence but it’s clean and absolutely addictive! Make it today and watch your family go crazy for it.

Plant-based/Gluten-Free/Allergen-friendly

Ingredients

• 2 cups cauliflower florets, washed with eatCleaner
• 2 tbsp avocado or extra virgin olive oil
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• 1 1/2 cup unsweetened oat milk or almond milk
• 1/4 cup nutritional yeast 
• 1 tsp fine sea salt
• 1 tsp ground turmeric 
• 1 cup unsalted raw cashews, soaked for at least an hour
• 1/2 tsp pepper 
• pinch paprika 
• 1 lb gluten-free or high protein macaroni elbow noodles 
• 1/3 cup gluten free pretzels, smashed with a mallet
• 1/2 cup dairy-free Parmesan or shredded mozzarella
• organic Non-stick cooking spray 

Directions

1. Preheat oven to 425F.  In a large pot, bring salted water to a full bowl and cook macaroni until al dente (firm to the bite) and steam cauliflower in a steamer...