I don’t know about you, but my mind is in two places right now.
Focused on warm, soul-comforting flavors (it’s been about a solid month of freezing temps here in Michigan so far!)
Devising my tropical escape.
This salad combo was born out of my fantasy today, so I thought I’d share with you guys because it was deciduous! Wherever you are, I hope you enjoy. Be sure to make this in a very big salad bowl— it creates a massive meal for 1– or share with a friend!
1 small cucumber
1-2 cups spring salad mix
6 small sweet peppers
1/2 cup of chopped pineapple
1/2 cup chopped baby bella mushrooms
1/2 cup finely chopped celery
sea salt (to taste)
red pepper (to taste)
chipolte power (to taste)
4 tsp maple syrup
4 tsp lime juice
2 tsp fresh orange juice
1. Heat a ceramic pan on low heat and add celery, peppers, mushrooms, sea salt, and chipotle powder. Simmer using water (as an oil-free option) for 20 minutes.
2. Add chopped pineapple to the pan and continue simmering for 5 minutes.
3. While waiting to finish cooking, spiralize your cucumber noodles (I used the ribbon setting) and chop up your salad.
4. When done simmering and cooked to your liking, add warm veggies and pineapple to top your salad.
5. Sprinkle with red pepper, fresh apples and add dressing.
There you have it! If you are near a beach, be sure to enjoy this there for me, k?
My story of how I finally healed acne, and how you can too.
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I am making big claims here today. But I swear by this one key ingredient for transforming all of my smoothies into something totally magical!
You can freeze bananas by choosing ripe ones, peeling them, and storing them in tightly sealed freezer bags. Stick in your freezer and use them as desired! I usually eat mine within the week.
Bonus: Another mouth watering way to upgrade your smoothie game is to replace water with coconut water. If you are already on the frozen banana train, try this for a change!
Extra bonus: Drizzle maple syrup on top and drink it with a straw!
The straw makes all the difference, guys. Here is a recipe for one of my very favorite smoothies combinations:
1. Blend 1/2 cup raspberries, 1/2 cup wild blueberries, and 1 cup coconut water together in a high speed blender.
2. Add 2 ripened bananas (brown spots are best!) and 1-1/2 frozen bananas. Blend together on high until smooth.
3. Pour into a glass. Drizzle 1-2 tsp of maple syrup on the top. Insert your favorite straw and enjoy!
This recipe is not only delicious, it’s nutritious! Sweet Potatoes are loaded with beta carotene, a vital skin healing nutrient. These fries are based off the infamous Medical Medium Sweet Potato Fries, but with a spiced up lil’ twist!
When it’s just me, I make these without oil. but today I made a large batch using coconut oil for my family to snack on.
This recipe makes 1 batch of fries.
2 large sweet potatoes
2 tsp Frontier Coop Curry Powder
1 tsp Frontier Coop Smoked Paprika
1/2 tsp Bragg’s Sprinkle Spice
1 tsp coconut oil (optional)
1. Preheat oven to 425°
2. Slice sweet potatoes up into wedges
3. Steam for 5 minutes on the stove
4. Remove from heat, drain water, and add spices + oil to the pan
5. Smother your fries with the spices + oil!
6. Lay them out on a baking sheet (use parchment paper if you are going oil free)
7. Bake for 35 minutes
I don’t usually flip mine half way through, but you can for a more even bake! To get an extra crisp, broil them for an extra minute or so.
Dip in ketchup, maple syrup, guac, or all 3!
These babies won some hearts around here today, I hope you enjoy them too!!
If you liked this recipe, check out THE GLOW CLUB for more healing recipes that keep you beautiful inside and out!
This is a grain-free, fat-free, vegan SWEET POTATO crust, which is based off my original recipe for a potato crust pizza which you can find here.
That link will provide you with the fat-free “cheese” topping, as well!
I made this modified version last night for the first time and I am super in love.
If you crave a little more sweetness to the overall taste of your pizza, this does it!
The only drawback is that because sweet potatoes are not as water-rich as potatoes, you will need to add water to your blender to get it into a liquid consistency— and then strain it all out...
If you have a Vitamix you can probably get away with not adding water. I have a Ninja and definitely needed to add a little.
But trust me, the extra effort is worth it!
This recipe makes 1 mini pizza. Double it for a full size!
2 sweet potatoes (medium size)
1 russet potato (small size)
Oven: 425 degrees | Time: 20-30 minutes
1. Peel your sweet and russet potatoes.
2. Place in a high speed blender + liquify.
Tip: If you don’t have a Vitamix you will need to add extra water. Add a little at a time. I used about 1/8 cup. The less water, the better!
3. Strain liquid through a fine muslin or cotton cloth. Squeeze out all the water you can! You will want to get your “dough” as dry as possible otherwise you will have a soggy crust.
4. Using your fingers, spread the dough out into a pizza like shape. Aim for a 1/4 inch thickness. Make sure your edges aren’t super thin, otherwise they will burn!
5. Start checking it around the 15 minute point to be sure your edges aren’t burning. Mine takes 25 minutes total time. You can flip it around 20 minutes to ensure an even bake.
6. Add your toppings and enjoy! [sidenote: I did not add the pizza seasoning to the crust like in my first recipe, so in this one you can simply sprinkle Frontier Co-Op Pizza Spice right on top — or add it to your cheese topping]
Don’t forget to check out My Grain Free Fat Free Vegan Pizza for topping ideas and a fat-free cheese recipe!
Also, please tag me on Instagram @freeyourglow so I can ogle your beautiful works of art!
You can also peep my stories there, for so many beautiful pizza creations from the community.
Enjoy your pizza and be well!
I love sharing my meals with you guys, but because they are so simple they usually do not require a fancy recipe. However, when it came to this plant-based, fat-free, grain-free, dairy-free pizza— a good recipe share was a must!
This recipe is not intended to perfectly mimic your favorite traditional deep dish pizza, but it will hit the spot if you have been on a healing diet and avoiding inflammatory foods. It is crispy, has all the savory pizza flavors, and is Medical Medium protocol friendly!
It’s been a loooong time since I have had a traditional pizza, so I have to give that fair warning. However, it was a very positive sign when my non-vegan brother tried it and gave me two thumbs up!
There is not any dairy cheese or nut-based cheeze in this— although you are welcome to add all the goodies you’d like on top of this crust.
The most indulgent part of this meal is the sea salt, which can be adjusted to your preference. This recipe is intended to create a healthy, healing pizza!
I was inspired by two amazing accounts on Instagram @breakingfreewithwhitney and @holisticallythriving while creating this— thank you both for sharing so many of your epic creations.
Makes 1 personal pizza or 3 pizza bites. The bites bake better, but the personal pizza is much more traditional and fun! The personal pizza size will take some extra nurturing and watching to ensure it is cooking evenly. Tip: Be sure to build your crust up just slightly, to prevent burning.
1/2 head of cauliflower
2 large russet potatoes
1 tsp Frontier Co-Op Pizza Spice
1/2 tsp himalayan sea salt
Oven Temp: 425 degrees | Time: 25-30 min
1. Cut cauliflower into florets and blend in a high-speed blender. Blend into “rice” consistency.
2. Use a fine muslin cheesecloth or thin washcloth (I love the washcloth thing) to strain the extra water out of the blended cauliflower. Squueze out as much water out as possible.
3. Peel and chop raw potatoes into small cubes. Place in a high speed blender. Blend into a purée.
4. Strain out excess water from the potatoes using your straining cloth. You will end up with a small amount of potato “dough” after straining that should equal about 1 cup.
5. Mix 1.5 cups of your cauliflower into your potato dough.
5. Add pizza seasonings and sea salt as desired. Mix well!
6. Using a fork, gently press out your dough into desired pizza shape on a baking pan. Tip: I line my pan with parchment paper so that I do not need to use oil.
7. Get your crust about 1/2 inch thick (or a little less is fine) Tip: Using your fork, poke little holes in the dough. This will help it cook more evenly.
8. Bake for 25-30 minutes. Your timing will depend on how crispy you want your crust. It helps to flip your crust around the 20 minute mark to ensure that everything is cooking evenly.
FAT-FREE “CHEEZE” TOPPING INGREDIENTS
1 large russet potato
1/2 cup blended up cauliflower (from your leftovers!)
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbs coconut aminos
2 tsp lemon juice
a dash of himalayan sea salt (to taste)
FAT-FREE “CHEEZE” TOPPING DIRECTIONS
1. Chop up and steam 1 large russet potato.
2. After it’s done, add it to 1/2 cup of blended up cauliflower (what you have left over from making the dough)
3. Add spices, coconut aminos, and lemon juice.
4. Mash together.
This is basically glorified mash potatoes!
TO SIMPLIFY IT: The addition of cauliflower adds a bit of texture but you can omit this if you aren’t big on cauliflower. Mixing together lemon juice + potatoes + garlic powder on its own is highly satisfying. Or, you can use your pre-made cheese of choice!
1/4 cup tomato paste
1 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Frontier Co-Op Pizza Spice
a dash of himalayan sea salt (to taste)
* if you like sweetness in your sauce you can always add 1 tsp + of apple juice
TO SIMPLIFY : just spreading a light layer of tomato paste as a “sauce” or your store-bought sauce of choice works, too.
The rest of this recipe is pretty self-explanatory. Just layer your toppings of choice and you have your pizza!
I personally love tomatoes, green onions, red onions, spinach, and sprouts!
Tip: After I add my raw toppings, I put this back in the oven for about 5 minutes just to warm it up.
And that’s it! I hope you enjoy!