Chana Masala (Eczema Friendly) Recipe


1 c of dry basmati rice
1 c of chickpeas
1/2 c chopped white/yellow onion
2 tbsp avocado oil (sub for algae oil or olive oil)
1/2 jar of Mom’s tomato sauce

Pinch of fresh cilantro (optional)


1 tbsp coriander

1/2 tbsp cardamom

1/2 tbsp black pepper

1 tsp fennel seed

1 tsp mustard

1 tsp clove


  1. Follow box directions for making basmati rice. Cook, and put to the side for later.

  2. Chop the onions, heat a pan on medium and add the avocado oil. When the oil heats up, add onions and tomato sauce.

  3. When the onions look more transparent, transfer mixture into a blender and blend until smooth

  4. Return this to the pan and continue cooking on medium heat. Meanwhile rinse the chickpeas and remove their soft shell (optional). Add them to the mixture

  5. Add seasoning, 1 cup of water, and cook for 15 minutes. Optional: Pour contents back into the blender and mince until chickpeas are smaller (watch video below)

  6. Put back onto the stove and cook until desired thickness after water cooks off.

  7. Heat the rice in the microwave, plate it, pour the Chana Masala over the rice, top with cilantro, and serve!

Note: Add some seasoning, taste test, then add more. Everyone likes more or less spices

Paleo Spaghetti & Bison Meatballs



1 lb of ground bison
1 c of mushrooms
1/4 c chopped leek
1/4 c chopped green onion
Parmela Creamery cashew cheese
1/8 c of chopped spinach

1 package kelp noodles
1/2 jar of Mom’s tomato sauce
3 tbsp baking soda
1/4 c vinegar or lemon juice


  1. Put ground bison in a bowl and mash with a spatula, then preheat oven to 350

  2. Finely chop the mushrooms, green onion & leek, then stir it into the ground bison

  3. Once combined, oil a baking sheet with 1 tbsp of coconut oil

  4. Roll about 2 tbsps of the meatball mixture into your hands and place onto the pan

  5. Cook the meatballs for 15 minutes

  6. Check to see in they are done by slicing one open with a knife and checking for red


  1. Rinse kelp noodles and put them into a bowl

  2. Pour the baking soda and acid (vinegar or lemon juice) into the bowl and stir into the noodles

  3. The noodles should make a sizzle sound and that means they are processing. Check on them in 10 minutes to see if they are softer.

  4. Rinse the baking soda and acid off the noodles

  5. Mix in the tomato sauce and top with meatballs

  6. Enjoy!

Decadent Coconut Dessert



2 tbsp coconut oil 
1 tbsp choc chips
1 tbsp carob powder

Inside of the Cup:
2 tbsp coconut butter
2 tbsp tahini
1/4 tbsp maple syrup
Sprinkle stevia 
3 tbsp gluten free flour


  1. Melt coconut oil in the microwave

  2. Use the heat of the hot coconut oil to melt the chocolate chips

  3. Stir in the carob powder

  4. Line 3 mini muffin tins

  5. Divide half of this liquid between three mini muffin tins (fill less than halfway)

  6. Freeze


  1. Blend or mix together all of the “inside the cup” ingredients to form a dough

  2. Take the chocolate out of the freezer

  3. Make little patties out of the dough so it fits on top of the chocolate with a little room around it so that the two layers of chocolate can connect

  4. Pour remaining chocolate over the patties and freeze

  5. Once it is frozen, enjoy!!!

Gut Healing Super Soup


1 cup bone broth
2 cup filtered water
2 cup of cabbage
1.5 cup of beets
0.25 cup leeks
0.5 cup of mushrooms
0.25 cup shaved brussel sprouts
Seasoning: garlic, sea salt, ginger, thyme


  1. Put bone broth + 1 cup of water in a pan, put on medium heat

  2. Add cabbage and beets (they need to be cooked longest), cook for 7 minutes

  3. Add a second cup of water + leeks, cook for 5 minutes or until cabbage is tender

  4. Add in the seasonings (you choose how much to add based on taste)

  5. Add the rest of the ingredients and cook until all ingredients are heated through

  6. Serve


Banana Coconut Pie



1/2 c Walnuts
1 tbsp Peanut butter
1/2 tbsp Flax seeds
3 tbsp Coconut oil

1 Frozen banana
1/4 c Walnuts
1/2 tbsp Flax seeds 
3 tbsp Coconut butter 
1/2 scoop Garden of Life Vanilla Protein powder
1/2 c Vanilla milk
3 tbsp Chocolate chips (optional)

Top Layer
3 tbsp Coconut oil
1/2 c Lilys chocolate chips 

1. Blend crust ingredients until crumbs, do not over blend.
2. Pack crust onto bottom of serving dish
3. Blend walnuts, coconut butter, flax seeds, and chocolate chips until smooth
4. Add frozen banana, protein powder, and milk
5. Pour on top of crust and put in the freezer for 1 hour
6. Melt chocolate chips and coconut oil for the top layer using the double boiler method. Let it cool for a few minutes
7. Pour chocolate mixture on top of the frozen filling.
8. Freeze for 30 more minutes to let the top layer harden

To serve, let it defrost for 30 minutes

Victory Spice Cookies


Finally, victory!!! It took me 7 attempts to make the perfect pumpkin spice chocolate chip cookie. They spread like normal cookies, they have the texture of gooey bakery cookies, and they have plenty of flavor. The best part is they are: refined sugar free, egg free, dairy free, (vegan), grain free and gluten free. WOW! It was tough making them. Some of the previous recipes I created were too puffy or too round or too cakey. This is the perfect cookie. All ingredients will be linked so they can be purchased on amazon!


1 1/2 cups of Red Mill Paleo Baking Flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp ground sea salt
1/2 cup pumpkin puree
1 “Egg Replacer
1 cup sucanat brown sugar
1/4 cup maple syrup
1 tbsp avocado oil (for pan)
1/2 tsp pumpkin spice

1. Dry ingredients: In a small mixing bowl combine flour, baking powder, baking soda, salt, spice
2. Wet ingredients: In a large mixing bowl combine pumpkin puree, vanilla, egg, sugar, and maple syrup
3. Preheat the oven to 350 degrees Fahrenheit
4. Slowly mix in the dry ingredients into the wet
5. “Grease” the baking sheet (pan) with avocado oil
6. Use an ice cream scoop (mine has a scraper) to put the dough onto the pan
7. Bake for 15 minutes (check it at 10 mins, then at 15) cookies should be golden brown with dark brown edges
8. Scream for joy because you made amazing cookies!

Healing Elixir


Want a magic remedy for just about every sickness? This smoothie is a combination of adaptogenic foods, immune boosting powders, protein, and healthy fats.

1 cup of frozen avocado
1 tsp Greener Grasses (shown below)
1 tsp Mushroom Powder (shown below)
1 tbsp coconut cream
2 cups of plant based unsweetened milk
1/4 cup of coconut milk
1 tsp camu camu powder
1 tsp maca powder
1/2 scoop Garden of Life Protein Powder
1/2 packet vanilla bone broth by Ancient Nutrition

Carob Chip Brownies

Carob is a very interesting cousin of chocolate. It is kind of like berries and chocolate mixed. If you are wanting to cut back on chocolate and slowly replace it with carob (great for people with autoimmune diseases such as eczema, asthma, allergies) then this is a good start. This recipe still uses cocoa powder but the more used to carob you get you get start doing half carob powder half cocoa and then eventually just carob. Here is the carob powder I order off of Amazon.