Time: 12 hours (active 1 1/2 hours)
Yield: 1 tart (plus a little excess curd to freeze)
​Clean Eat!

This is an excellent tart crust, easy to make, and SUPER healthy. It's gluten free, which I love--so it won't upset my stomach! It's also dairy free if you replace the butter, and refined sugar free. You can make it vegan as well--just omit the eggs and replace the honey with agave! 
You can also swap the lemon for lime, and make it a key lime tart :) It's a great healthy spin on my normal lemon-burst tart that I absolutely LOVE.  I served this with real whipped cream (sweetened with a little maple syrup) and a honey lemon glaze (just heated honey and lemon juice and then cooled down to drizzle).  It's a super versatile recipe, and very easy to make!

Ingredients
Crust:

• 1 cup buckwheat kernels 
• 1 cup toasted almonds
• 1/2 cup raw cashews
• 6 medjool dates, pitted
• 3 TB pure maple syrup
• 1/2 tsp almond extract
• 1/2 tsp vanilla

Filling:

• 1 1/2 cup cashews (soaked in water and covered overnight)
• 13.5 oz can of coconut cream, unsweetened
• zest of 2 lemons
• Juice of 4 lemons
• 1/4 cup erythritol (other natural sweetener or more syrup/honey could be substituted, or regular sugar)
• 1/2 tsp pure lemon extract
• 1 tsp pure vanilla
• 2 TB honey (or agave)
• pinch of salt
• 5 TB melted butter, or coconut oil/ghee
• 3 egg yolks

Directions
Crust:

• Pulse buckwheat kernels in food processor until coarse crumbs appear
• Add toasted almonds and raw cashews, pulsing again until crumbly
• Add remaining ingredients and pulse until sticky texture appears
• Press into a tart tin, cover, and freeze to set

Time: 3 hours (including inactive time)
Yield: 2 dozen
​Fun Treat

Time: 2 hours (including bake and prep)
Yield: 1 bundt cake
​Fun Treat

Ingredients:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup applesauce
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup non-fat greek yogurt
• 3 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 TB ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• About 3 cups of chopped apples (peeled and cored)
• 1/2 cup chopped or whole pecans
• 1/4 cup walnuts
• 2 apples peeled, cored, and thinly sliced apples to line baking dish with
• Butter to grease bundt cake pan

Directions:

• Preheat oven to 325 degrees
• In a large bowl, mix sugars, applesauce, oil, eggs, and yogurt together until smooth
• Stir in flour, baking soda, salt, spices
• Fold in chopped apples and nuts
• Grease bundt cake pan with butter and line bottom with thinly sliced apples
• Pour batter over sliced apples and bake at 325 for 75 minutes, or until fork comes out clean and browned on top
• Invert cake pan onto a plate to turn cake out

Ingredients:
Crust

• 1 1/2 cup all-purpose white flour
• 1/2 cup + 4 TB unsalted cold butter
• 1/2 tsp salt
• 1 TB sugar
• 5-8 TB ice cold water

Filling

• 1/2 cup white sugar
• 1/4 cup dark sugar
• 1 TB cinnamon
• 1/2 tsp ginger
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp cloves
• 15 ounces fresh pumpkin (you may use canned)
• 2 TB canola oil
• 3 eggs
• 1 tsp vanilla
• 1 1/4 cups unsweetened cashew milk

Directions:
Crust

• Measure flour, sugar, and salt into large mixing bowl. Slice butter into the flour, then using a pastry cutter, cut butter into flour until pea sized pieces are achieved.
• Add water 1 TB at a time, stirring, until a dough forms (press together with your hands to make it stick better)
• When dough is achieved, save out about a fist-sized piece for cutting shapes to use as toppers.  Roll out remainder onto a floured surface unto a 10+ inch round
• Roll dough around your rolling pin to transfer to pie tin
• Fold dough up around sides, pressing together with fingers or a fork to crimp edges

Filling

• Preheat oven to 425 degrees
• Measure and mix all ingredients into a large mixing bowl
• Add to pie crust and place in oven for 10 minutes
• Roll out remainder of pie dough and use cookie cutters to cut shapes
• When time is up, decrease oven to 350 degrees and bake for 45-50 minutes, until just barely set
• Place pre-cut crust shapes on top of baked pie, returning to oven until fully set, about 7-10 more minutes

Top with whipped cream, or chilled whipped coconut cream :)

Time: 3 hours (including prep/bake/cooling)
Yield: 1 bundt cake
Fun Treat

Ingredients:

• 2 TB butter
• 3 cups + 2 TB flour
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• Juice of 1 lemon
• 2 tsp vanilla 
• 1 tsp baking soda
• 1 TB cinnamon
• 1/4 tsp cloves
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2-3 cups peeled, cored, and diced tart apples
•  Caramel drizzle and powdered sugar for garnish

Directions:

• Preheat oven to 325 degrees F.
• Mix softened butter (2 TB) with 2 TB flour to make paste--spread all over inside of bundt cake pan
• With an electric mixer, beat sugar, oil, eggs. Add in juice and vanilla
• Sift together baking soda, flour, cinnamon, salt, cloves, nutmeg, adding to the sugar mixture
• Stir in apples, pour into bundt cake pan
• Bake about 1 hour 30 minutes, or until fork comes out clean
• Cool 15 minutes prior to turning out onto a plate and garnishing

Time: 1 hour
Yield: 15 bars
​Clean Eat

Ingredients:
Crust

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup quinoa flakes
• 1/4 cup coconut oil
• 1/2 cup honey

Topping

• 12 dates
• 1 cup shredded unsweetened coconut
• zest and juice of 1 large lemon
• 1 tsp sea salt
• 1 tsp vanilla
• 1/4 tsp lemon extract
• 3/4 tsp valencia lemon peel (dried)
• 1 tsp coconut flavoring
• 2 tsp cashew milk (unsweetened)
• 3 TB chia seeds
• 1/3 cup honey
• 1 cup raw pecans
• 1 cup raw cashews
• 1 tsp xanthan gum

Directions:
Crust

• Combine flours and quinoa flakes
• Melt coconut oil and stir in 1/2 cup honey, adding to flour mixture, stirring until crumbly texture is achieved--lightly salt
• Firmly press into parchment lined and coconut oiled baking sheet, about 1/4 inch thick
• Bake at 325 degrees for 10 minutes, or until lightly browned

Topping

• Soak dates for 10 minutes in warm water
• Combine all topping ingredients in food processor, process until a sticky dough is resembled 
• Evenly press topping onto baked and cooled crust
• Sprinkle with more shredded coconut
• Return to oven for 5-10 more minutes
• Cool completely prior to cutting and storing 
• Store in airtight container for up to 2 weeks or in freezer for up to 3 months

Time: 45 minutes
Yield: 12 bars
​Fun Treat

Ingredients:

• 5 oz 100% cacao
• 1/3 cup coconut oil
• 1/2 cup honey

Melt top 3 ingredients together

• 1/2 cup puffed rice cereal
• 1/3 cup + 1 TB coconut oil
• 1/2 cup honey
• 1 1/2 cup raw cashews 
• 1 cup raw walnuts
• 8 dates 
• 1 tsp xanthan gum
• 1/3 cup toasted buckwheat kernels
• 1 tsp sea salt
• 1/4 cup shredded unsweetened coconut

Time: 1 hour (15 minute prep) (25 minute cooking) + cooling time
Yield: 
Clean Eat

Holy crunchy goodness! This stuff is loaded with all the spices and goodies of the season :) Talk about pumpkin spice, and everything nice...this stuff is my jam!! I like to salt the top of mine right before it goes into the oven--it reminds me of Purely Elizabeth granola.  The kids and I snack on this stuff all day long. 

Ingredients:

• ​1 cup raw cashews
• 1 cup raw walnuts
• 1 cup raw pecans
• 3/4 cup raw pepitas
• 3/4 cup raw sunflower seeds
• 1/4 cup ground flaxseed meal
• 3/4 cup nut or seed butter (I use almond)
• 1/2 cup toasted buckwheat kernels
• 1 tsp sea salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 3 1/2 cups regular oats
• 1 cup quinoa flakes
• 2/3 pumpkin puree
• 2 TB coconut oil (melted)
• 1 tsp vanilla
• 1/2 cup maple syrup

Directions:

• Preheat oven to 325 degrees
• Coarsely pulse nuts and seeds in food processor
• In a glass bowl, melt coconut oil, seed/nut butter
• Stir in pumpkin, cinnamon, pumpkin pie spice, salt, vanilla, and maple syrup until well combined
• Combine pulsed nuts, oats, quinoa flakes, flax seed, and buckwheat kernels-- mix well (should be clumpy)
• Line two baking sheets with parchment paper
• Pour granola evenly over both baking sheets, carefully not disrupting clumps
• Bake for 15 minutes, carefully stirring the granola
• Bake another 10-15 minutes, until browned
• Cool for 25-30 minutes without disrupting clumps :)
• Store in airtight container for 1-2 weeks, or in airtight container in a freezer for up to 2 months

Time: 10 minutes
Yield: 1 1/2 cups
​Clean Eat

Ok, so I love to dunk food in sauces, dressings, and dips--like I don't feel complete without it. So, I have been working to create some healthier versions of my favorite sauces!  Anyone know Cafe Yumm? Well, this is based off of their original flavor of "Yumm Sauce", and pairs perfectly with spicy foods, taco salads, and pictured here--TACOS! 

Ingredients:

• 1/2 cup drained and rinsed cannelloni beans
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1/8 cup vegetable oil
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 clove garlic
• 1 tsp miso paste
• 1 1/2 TB curry powder
• 1 tsp dried oregano
• 1/4 fresh cilantro
• 2 TB soy sauce

Directions:

• Blend everything in blender until thick and creamy (may add extra water for runnier texture)

I store this in my fridge for up to 7 days

Time: 4-5 hours (idle 3 1/2 hours)
Yield: 10+ cups
Clean Eat

Mmmmm....nothing beats all the vegetables my fall garden harvest brings! Squash, celery, cucumbers, onions, herbs, but most of all TOMATOES!!! This is one of my all-time favorite fall time soups (my family's too!) which uses up a lot of those tomatoes that the rain has maybe split open...or that have been sitting on the counter for too long. Side note, my husband actually does NOT like tomatoes, but LOVES this soup! The longer you cook the tomatoes, the better the flavors marry together. This soup is strictly veggies, so I do like to add some sort of nut butter or nut cream on top, for protein, otherwise I'm still hungry! I also add some fun things to this soup--read below to see what different things I throw in this...

Ingredients:

• 14-16 cups vine ripened tomatoes (skin on, seeds in)
• 5 cloves peeled garlic
• 1 small onion
• 2 large carrots
• Juice of 1 orange
• 1 handful fresh basil
• 1 TB fresh oregano
• 1 TB fresh thyme
• Pinch of red pepper flakes
• 2 TB vegetable bouillon
• 1 TB extra virgin olive oil
• 2 cups water, divided
• 1 TB fresh cracked pepper
• Salt to taste
• 1 cup raw cashews
• 2 TB cashew milk (or water is fine if you don't have it)

Directions:

• In a heavy bottomed pot, heat 1 TB olive oil over medium high heat
• Finely chop onion, add to pot, sauté until translucent
• Add salt and finely chopped garlic
• Add peeled and chopped carrots, sauté until just browned
• Deglaze the pot with the juice of one orange
• Add chopped spices/herbs, bouillon and tomatoes (you can add them whole but stemmed)
• Add 1 cup water
• Cover and simmer for 3-4 hours, stirring every 10-15 minutes or so just to keep from burning--uncover for the last hour to thicken a bit
• After soup has finished simmering, either puree with an immersion blender or puree in a blender (be careful because it will be hot!!)

Cashew Cream:

• Place 1 cup of cashews in 1 cup of warm water, soak for 1 hour
• Blend cashews on high with 1-2 TB of cashew milk or water, adding a little salt to finish
• Serve a dollop on top of the hot soup to make it extra creamy!