We’ve worked hard to pull together healthy recipes for you – including categories for elimination diets and other special plans. All recipes and their photos on the Leaves of Life blog are attributed to the original source.
In a large pot, heat the olive oil over medium high heat.
Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.
Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. Set aside 10 of the macadamia nut halves for garnish.
Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the avocado oil and continue to process until the mixture becomes a smooth butter.
In a heatproof bowl set over a pan of barely simmering water, combine the macadamia nut butter, chocolate, and coconut oil. Stir until melted and smooth.
Whisk in the sweetener, cocoa powder, vanilla extract, and fine sea salt. Divide the mixture evenly between the prepared cups, filling each one about one-third full. Refrigerate for 15 minutes, then gently press a macadamia nut half into the top of each cup. Sprinkle lightly with flaked sea salt.
Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 2 weeks.
If you want these fat bombs to be a little firmer and able to stay out of the fridge for a few hours, replace the coconut oil with 1/2 ounce of cacao butter. They will travel much better.
Measure out the coconut milk and add the vinegar to it. Set aside.
Put the egg whites in the bowl of your stand mixer. Mix with the whisk attachment on medium speed until the egg whites become thick and begin to stiffen, about 5 minutes. They should look like clouds and cling to the whisk, with soft peaks, but not be completely stiff like merengue.
Set a skillet or griddle to heat on the stove over medium heat.
In the meantime, sift together the coconut flour, baking powder, salt and cinnamon in a large bowl.
Whisk in the flax meal.
Stir the egg yolks into the buttermilk and then slowly add that to the dry mix while you whisk until fully combined.
Let the flour mix sit until the egg whites are ready.
In this time the flour mix will become very thick. If it doesn’t add in coconut flour by the tsp (1-2 usually) to the batter until it does thicken.
Fold the egg whites into the flour mix until fully combined. To do this, empty half the bowl of egg whites into batter and use a spatula to mix it in, in a folding motion, from the bottom of the bowl, bringing the batter over the egg whites and in. Do this until fully incorporated, then add and repeat with the remaining egg whites.
Brush the griddle with fat. Use 1/4-1/3 cup to measure out the batter for each pancake.
Cook 2-3 minutes a side. Flip when the edges are dry.
4 tsp olive oil, plus a bit more to brush the baking sheet
salt and fresh ground black pepper to taste
1/4 – 1/2 cup crumbled Gorgonzola cheese
If not using Gorgonzola, you can toss hot Brussels sprouts with 1-2 tbsp butter.
Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
Trim ends of Brussels sprouts if needed, then cut each lengthwise into fourths or halves if they’re small. Don’t worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor.
Chop pecans with a knife and measure out desired amount.
Put Brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I use a generous amount of salt and pepper since there’s no other seasoning.)
Arrange Brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the Brussels sprouts would get browned.
Toss hot Brussels sprouts and pecans with Gorgonzola (or butter) and serve hot.
1tbspkonjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour
1tsp kosher salt
1/2tsp xanthan gum
2/3 cupgrass-fed unsalted butterat room temperature
7 tbspgolden erythritolto taste
1tsp blackstrap molasses (optional)
2/3 cupLily’s Sweets dark chocolate bar broken up (or chips)
1 cup coarsley choppedpecans
flakey sea saltto garnish
Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper
Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier, don’t flatten too much).
Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.
Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days.
The shaped dough can be frozen for up to 3 months, and the cookies can be baked straight from the freezer (just add 2-3 minutes more to the baking time).
Want to explore possible substitutions for the flours and sweeteners? Visit www.gnom-gnom.com.
1small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
¼cupshredded Parmesan cheese
½tspbasil or rosemaryminced (or dry)
½tsporeganominced (or dry)
1cupdiced bell peppersyellow, orange, red, green, or any combo of your choice
1/2cupdiced red onion
1/4cupcanned corn (optional–not Keto or Paleo)
Preheat oven to 500 degrees F.
Remove the stems from the cauliflower and cut into chunks. Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (don’t rush this step). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
Bake the crust for 10-15 minutes (depending on your oven), or until the crust is golden and crispy.
Remove from the oven and top with pizza sauce then cheese then chopped veggies.
Place the pizza back in the oven and bake for another 12-15 minutes.
5-6 cups of cauliflower florets (about 3-4 cups when “riced’).
2- 3 tbsp curry powder or curry seasoning
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups chopped carrots
4 cups broth (vegetable or chicken)
1 cup almond milk, cashew or coconut milk
1/2 tsp red pepper or chili flakes (to taste)
1/2 tsp black pepper
Salt to taste after cooked
Preheat oven to 400F.
In a small bowl, toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but slightly under cooked.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies by chopping them up on a cutting board.
Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or “riced.”
Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
Bring to a quick boil (make sure milk doesn’t get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seeds.
If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre-riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop. Feel free to use other veggies besides kale and carrots. All work great. You can also add in cooked chicken or meat.