Fresh and Fit

Toasted Coconut and Lemon Truffles

This recipe for toasted coconut and lemon truffles is a no bake treat that will be a breath of fresh air after the holidays. Let’s face it, the oven could use a break. They have no added sugar, just the natural sweetness of dates. This sweet treat also will help you ease into that new years resolution while still being able to enjoy a dessert that is good for you.

1/2 cup almonds
1/2 cup shredded unsweetened coconut
1 cup pitted dates
1 tbsp lemon zest
1 tbsp coconut oil

Toast almonds over medium heat for 4-5 minutes. Move them around every so often so they don’t burn. Remove almonds from pan and set aside.

Add coconut to pan. Toast 1-2 minutes. Coconut will burn quickly so don’t walk away. Immediately remove coconut from pan and set aside in a small bowl.

Add dates to blender. Pulse until a gritty texture forms. Pour dates into a mixing bowl.

Next, pulse toasted almonds until coarsely chopped. Add to bowl with dates. Add 1/2 of the toasted coconut, all lemon zest, and coconut oil.

Mix ingredients with hands until well combined and coconut oil melts.

Form into small balls and roll in reserved toasted coconut. Chill for one hour to set.

Greek Potato Salad with Tzatziki Dressing

A fresh Grecian take on potato salad with Greek yogurt instead of mayo. This Greek potato salad with tzatziki dressing is a wonderful side dish in time for the holidays and to take you into the new year! A potato based dish that is easy on the waistline and will allow you to keep your new years resolution? Yep, this salad is full of fresh vegetables and herbs with a healthy kick from tangy Greek yogurt.

2 lbs small golden potatoes
1 cup cherry tomatoes cut in 1/4 slices
1 cup cucumber, diced
1/2 cup red onion, diced
1 can chickpeas, rinsed and strained
1/2 cup feta cheese crumbled
1 cup parsley chopped
2 large fresh basil leaves sliced into ribbons
1/3 cup sliced kalamata olives

Wash potatoes. Bring a medium pot to boil and add potatoes. Be sure tops of potatoes are covered with water. Cook until tender(about 25-30 minute so).

Strain and rinse with cold water.

Cut potatoes in 1/4 pieces and place into a large bowl.

Chop tomatoes in 1/4 slices

Chop parsley, basil, red onion, and cucumber

Slice olives

Strain and rinse chickpeas

Combine all ingredients into bowl with potatoes

For Tzatziki Dressing

1 cup Greek yogurt
1/4 cup grated cucumber
1/3 cup fresh dill chopped
Juice of half a lemon
Sea salt and black pepper
1 garlic clove minced

In a small bowl add Greek yogurt

Mince one clove of garlic, chop dill and add to yogurt.

Grate cucumber into yogurt mixture.

Squeeze half a lemon into Yogurt. Stir to combine.

Add sea salt and pepper to taste.

Stir tzatziki with potatoes, careful not to smash potatoes

Add fresh feta on top.

Refrigerate for 1 hour before serving.

Gluten Free Pizza Crust

This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives

Arugula Salad with Toasted Almonds and Fig Vinaigrette

I am always trying out fresh takes on salads. The possibilities are truly endless. This arugula salad with toasted almonds, pomegranate seeds, creamy goat cheese and a figgy apricot vinaigrette is just in time for Christmas. It would look gorgeous on the table and make you feel less guilty about having another cookie or glass of eggnog…maybe.

Ingredients:

For the salad

6-8 cups baby arugula
1/3 cup slivered almonds, toast in a small pan over medium heat just long enough to lightly brown almonds. Keep an eye on them because they can go from toasted to burnt in seconds.
1/2 cup pomegranate seeds
1/2 cup soft goat cheese

For chicken:

2 chicken breasts
2 tsp oregano
1 tsp rosemary
1 tsp basil
1/4 cup white wine
1 cup chicken broth

In a small oven safe dish, Cook chicken breasts in chicken broth and white wine with herbs sprinkled on top at 375 for 30-40 minutes. Set aside to cool, then slice thinly.

For dressing

2 Tbsp olive oil
3 Tbsp white balsamic fig infused vinegar (pictured below)
2 Tbsp apricot preserves

Whisk together and drizzle over salad