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I absolutely love finding new ways to serve simple, everyday foods. One of the easiest ways to reinvent vegetables is to cook them in a new shape! Using a food processor to shred brussel sprouts is a delicious way to get crispy brussel shavings. Or use a spiralizer to spiralize sweet potatoes for an egg nest! For this dish, all you need is a vegetable peeler to make wide and elegant carrot noodles. I kept this recipe super simple, with just a few added ingredients. But feel free to add more veggies or flavors as you wish! If you'd like to make it vegan - simply ditch the eggs.  Prep time: 5 minutes Total time: 20 minutes Yields 2 servings What you'll need: 4 large carrots 4 oz tempe 1 cup roasted or steamed cauliflower 1 cup de-stemmed kale 2 eggs 1/4 tsp sesame seeds 4 tbsp coconut aminos or soy sauce 1/2 lemon squeezed 1/4 tsp garlic powder 2 tbsp avocado, sesame, or vegetable oil 1/4 tsp black pepper optional ingredients: 1/8 tsp crushed red pepper 1/8 tsp turmeric powder 1/8 tsp ginger powder What you'll need to do: 1. Pre-roast or steam cauliflower. Cut into small bite-sized pieces. {I roasted mine at 350, with just salt & pepper, for about 30 minutes beforehand} 2. Slice Tempe into abut 1 cm thick slices. 3. Begin peeling the carrots, removing the skin first, and then creating long noodles with the vegetable peeler. Place noodles to the side. 4. In a heated skillet, add 1 tbsp of oil of choice. Then add tempe slices, and sear until golden brown {Note: tempe is already fully cooked, we are just getting a golden crust on it here!}. 5. After you flip the tempe, add cauliflower, carrots noodles, and kale to the pan. Crack two eggs into the side of the pan, and begin scrambling. Keep the eggs moving! 6. After the egg is halfway cooked, begin to combine the eggs with the rest of the stir fry. Toss veggies, egg, and tempe until carrots are cooked to desired amount, and kale is wilted. I like my noodles al dente, which usually takes only 5-7 minutes. 7. Add soy sauce, garlic powder, lemon juice, black pepper, sesame seeds, and 1 tbsp oil of choice. Lightly toss. 8. Plate your stir fry and garnish with sesame seeds. Delicious served with rice, quinoa, or avocado! Add whatever veggies or proteins you have on hand, and make this recipe your own. Enjoy, Molly
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This is one of my favorite smoothies because it’s filling, refreshing, and antioxidant-rich. It’s also low in sugar, but high in fiber {and flavor} due to some hidden veggies that your friends/family won’t be able to taste! Cacao nibs are super nutrient dense: an excellent source of brain-boosting magnesium, potassium, free-radical damage fighting antioxidants, and also healthy fats that slow digestion and keep you satisfied longer. Raw cacao is one of the best plant based iron sources, and also contains polyphenols and flavenols which have been shown to be mood-boosting in some studies! Prep time: 5 minutes Total time: approx. 10 minutes Yields approx 20-24 oz What you’ll need: 1/2 banana 1 cup frozen zucchini 1 large handful of spinach 1/4 cup frozen cauliflower 2 tbsp cacao nibs 3-4 drops peppermint extract {or mint leaves} 1 cup nut milk 1 scoop vanilla protein powder {or collagen powder, or even 1/2 cup greek yogurt} What you’ll need to do:
 I literally make this smoothie at least twice a week! Love topping mine with peanut butter, my homemade granola, hemp seeds, chia, + more cacao. In health, Molly These little bites were the perfect ski snack, and even got my picky nephew’s seal of approval! Wild blueberries are chock full of powerful antioxidants {anthocyanins} which help protect against inflammation, fight free-radical damage, and detoxify the body. In fact, wild blueberries have 2x the antioxidant power of ordinary blueberries! Plus, they are readily accessible in the frozen aisle of Stop & Shop or Whole Foods. These paleo wild blueberry bites are the perfect little after-dinner treat, or on-the-go breakky. Made with only 8 real ingredients!  Prep time: 10 minutes
Total time: approx. 30-45 minutes Yeild 6-7 regular sized muffins What you'll need: 2 very ripe bananas 1/3 cup wild blueberries 1/2 cup almond flour 1/2 cup coconut flour 1 egg or 1 chia egg {1 tbsp chia + 2.5 tbsp H2O} 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp vanilla extract . Optional: dash of cinnamon pinch of pink salt 2 scoops collagen powder What you'll need to do:
Top with chocolate drizzle, flaked coconut, or your favorite nut butter. Enjoy! Molly Baked oats? Why? How? To be honest, I wasn’t totally sure. But I gave it a go and was not disappointed by this sweet and satisfying blueberry-chia combination. Baking the oats make them dense, creamy, and the ulitmate comfort food. I used a few simple ingredients, but of course you can use whatever fruits/toppings you’ve got!  Prep time: 10 minutes Total time: 35 minutes Yields one serving What you’ll need: 1/3 cup oats 2/3 cup almond milk 2 tbsp chia seeds 1/4 cup blueberries 1 tbsp flax meal 1/8 tsp vanilla extract 1/8 tsp cinnamon 1/8 tsp baking powder OPTIONAL ADD INS: 1-2 tbsp honey or maple syrup 1 scoop collagen powder or any vanilla protein powder 1-2 egg whites What you’ll need to do: 1. Combine ingredients in a small, oven safe ramikin or small dish. 2. Bake for ~30 min at 350. 3. Get to topping! I used Greek yogurt, sunflower seed butter, chia, hemp seeds, and coconut.  Stay warm! Molly This one speaks for itself. A grain-free twist on my mom’s favorite: lemon poppy seed bread! Dairy free, gluten free, and paleo. Yet super moist and full of flavor. Give it a try and see for yourself!  Prep time: 5 minutes Total time: approx. 45 minutes Yields one small loaf What you’ll need: Dry Ingredients: 1 1/2 cup almond flour 1 cup coconut flour 1/2 cup chia seeds 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon Wet Ingredients: 2 eggs 1 cup almond milk 1/4 tsp lemon extract Juice and zest of one lemon 1/4 tsp vanilla extract 1/2 cup or more wild blueberries 2 tbsp maple syrup What you’ll need to do: 1. Mix together wet and dry ingredients in two separate mixing bowls. 2. Add wet ingredients to dry ingredients and combine. 2. Bake at 350 for about 35-40 minutes, or until it passes the clean fork test. Let cool completely before slicing!
The perfect sweet snack or breakfast. Spread on yogurt, nut butter, or jam. In health, Molly When I'm recovering from a whirlwind weekend, or I'm simply too tired to cook, I’ll cozy up with bowl of overnight oats. The chia and oats provide tons of fiber, which helps balance blood sugar levels and keep you fuller longer. For more info on the benefits of turmeric, check out my golden mylk recipe. Here is my simple and nutrient dense overnight oats recipe, that you can prepare the night before a busy morning and devour on the go. You can also use this recipe as a base for other flavors like chocolate PB, blueberry, or matcha!
Prep time: 5 minutes Total time: 5 minutes Yields one serving What you’ll need: 1/3 cup whole rolled oats {to make this GF, simply use GF oats!} 1/4 cup plain yogurt 2 tbsp chia seeds 1 cup unsweetened nut milk 1 tsp turmeric 1/4 tsp vanilla extract 1/2 tsp cinnamon dash of nutmeg OPTIONAL Add-ins: 1/2 scoop vanilla protein powder {added protein and flavor} 1 scoop collagen {for gut health} What you’ll need to do:
 Topped mine it with almond butter, a little more plain yogurt, and my homemade granola. Stay cozy! Molly This fluffy frittata is the perfect brunch food for your friends or family. BUT, this dish does not have to be limited to breakfast! It also makes a beautiful dinner or side dish. I am all about the eggs-for-dinner movement. Plus, it’s beautiful and no one will be able to tell how easy it was to make! Veggies frittatas are the perfect way to clean out the crisper. Use leftover veggies, odds-and-ends, or whatever seasonings you have in the fridge! I used a small, personal sized cast iron pan for this recipe. But feel free to double the recipe and use a medium sized pan or baking dish for a bigger {or hungrier!} crowd.  Prep time: 10 minutes Total time: 30 minutes Yields one fluffy frittata for two What you’ll need: 2 egg 2 egg whites 2 tbsp of unsweetened nut or dairy milk 1/2 diced sweet onion 1/2 cup cherry tomatoes 1 healthy handful of spinach 2 cloves garlic 1/4 tsp black pepper 1/8 tsp salt any other veggies or seasonings of choice What you’ll need to do:
 Top with fresh arugula, more tomatoes, or your favorite cheese! Perfect for a quick yet elegant breakky or dinner.  In health, Molly Whenever I’m feeling an immune response coming on, I like to whip up this potent anti- inflammatory latté. Did you know curcumin {antioxidant powerhouse found in turmeric} is one of the only antioxidants that passes the blood-brain barrier? Meaning it reduces inflammation and promotes healing all over the body, including the brain. Turmeric is nature’s most powerful anti- inflammatory and has been shown in numerous studies to reduce the risk of Alzheimer’s, cancer, and other diseases. The black pepper in this recipe also increases the bioavailability of turmeric and the other spices, as well as increasing digestive enzymes. While the healthy fat helps to absorb and transport nutrients into the body. You can use any nut milk you like - check out my easy nut milk recipe for more info on how to make your own. There are tons of different ways to make Golden Mylk, but here is my favorite!
Prep time: 5 minutes Total time: 7 minutes Serves one What you’ll need: 1.5 cups nut milk 1 tsp turmeric powder or grated fresh turmeric root 1/2 tsp grated ginger root or ginger powder 1/4 tsp cinnamon 1-2 dates for sweetness {or 1 tbsp other natural sweetener} 1 tsp coconut butter, coconut oil, or 1 tbsp hemp seeds {choose your healthy fat!} 1/16 tsp fresh black pepper OPTIONAL Add-ins: 1/8 tsp nutmeg Collagen Powder Adaptogen Powder {Reishi, Ashwaganda - great for immune and stress management} CBD oil {mood balancing} What you’ll need to do: 1. Add all ingredients, except turmeric, to a small pot and heat over low heat. 2. When the liquid is hot, stir in turmeric to avoid burning the spice! 3. Add heated liquid to blender. Blend on high until frothy.  In health, Molly Okay, I know making crackers out of veggie pulp is not everyone’s idea of delicious! But if you make homemade nut milks or juice veggies regularly, odds are you’ve got some left over nut or veggie pulp on your hands. Reduce kitchen waste by throwing veggie pulp in a soup, carrot cake, or make these deliciously simple upcycled veggie pulp crackers! This recipe is a little variation on my savory nut & seed crackers. Instead of using leftover almond pulp, I used carrot and celery pulp. The key is to combine the ingredients well, use spices that you love, and bake until dry and crisp.  Prep time: 15 minutes Total time: 55 minutes Yields approx. 15 crackers What you’ll need: 1 cup carrot pulp 1 cup celery pulp {or use whatever veggies you juice!} 1 egg {or 1 flax egg - 1 tbsp flax meal and 2.5 tbsp water} 2 tbsp almond flour 2 tbsp flax meal 1 tbsp chia seeds 1 tbsp sesame seeds SPICES OF CHOICE: 1 tsp cumin 1 tsp garlic powder 1/8 tsp thyme 1/4 tsp salt 1/4 tsp pepper What you’ll need to do:
  Note: the thinner the cracker, the crispier they will become. Store in an airtight container for up to a week. Perfect for dipping in hummus or guac, while reducing waste in your kitchen!
In health, Molly Local parsnip simply baked with evoo, pink salt, black pepper. One of my favorite healthy snacks, especially in the Fall when parsnips are abundant at the Farmer’s Markets! Perfect for dipping and super kid friendly. This recipe is simply seasoned with salt and pepper, but there are so many different flavor combinations you can explore with: Toss in garlic powder and nutritional yeast for garlicky-cheese fries. Paprika, cayenne, and chilli powder for spicy seasoned parsnip fries! Or even go sweet with cinnamon, maple syrup, or coconut sugar for dipping in a yogurt/nut butter.  Prep time: 10 minutes Total time: approx. 50 minutes Serves 4-5 adults What you’ll need: 8-10 large parsnips 4-5 tbsp olive oil or avocado oil 1/2 tsp salt 1/2 tsp pepper Seasonings of choice What you’ll need to do:
  I love dipping these in hummus, guac, or Fall soup! Also complementary along side veggie burgers or your favorite sandwiches. In health, Molly |
molly pelletier
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