Leaves of Life

75 East Wilson Bridge Road,
Suite C-2, Worthington, OH 43085
Mon-Thurs 9:30am-6:00pm
Fri 9:30am-4:00pm

Category: Grain-Free

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Uncategorized

Sweet Potato Chickpea Chili

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Ingredients:
  •  2 tablespoons olive oil
  •  1 small yellow onion diced
  •  2 cups peeled and chopped sweet potatoes
  •  1 red bell pepper, seeds removed and chopped
  •  2 cloves garlic, minced
  •  1 small jalapeno, minced
  •  3 cups vegetable broth
  •  1 15 oz can fire roasted, diced tomatoes
  •  1 15 oz can diced tomatoes
  •  1 15 oz can chickpeas, rinsed and drained
  •  2 teaspoons chili powder
  •  2 teaspoons ground cumin
  •  1/2 teaspoon smoked paprika
  •  1/4 teaspoon cayenne pepper
  •  1/4 cup chopped cilantro
  •  Salt and pepper to taste
Instructions:
  1. In a large pot, heat the olive oil over medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes, Uncategorized

Chia Fruit Muffins

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Photo and recipe courtesy of Leaves of Life

Ingredients:

  • 1 cup coconut flour
  • 2 tbsp shredded coconut, unsweetened
  • 1/4 tsp sea salt
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • Stevia to taste
  • 6 eggs
  • 1 cup milk (pea protein adds 8g protein per cup, but any milk will do)
  • 1/4 cup maple syrup, coconut nectar or honey
  • 1/4 cup coconut oil, liquid
  • 1 tbsp vanilla extract
  • 1 cup fruit of choice (peach is pictured here)

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in one bowl and wet ingredients in another (reserve fruit for now)
  3. After thoroughly blending dry and wet ingredients in their separate bowls, add the dry to the wet slowly while stirring continuously, until thoroughly incorporated
  4. Gently stir in fruit
  5. Grease muffin pan with coconut oil
  6. Spoon in mixture to just below the top of each cup
  7. Bake for 25-35 minutes until a toothpick comes out clean

A fresh fruit garnish is the perfect complement!

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Healthy Desserts, Keto, Keto Dairy Free, Paleo, Recipes

Coconut Chia Pudding

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Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (I use pea protein milk to add 8g protein per cup, but any milk will work)
  • 2-3 tbsp full fat coconut cream (from the top of the can of whole fat coconut milk), warmed to liquid
  • 1 tsp vanilla extract
  • 1-3 tsp honey, maple or agave syrup
  • Stevia to taste (optional)
  • 3 tbsp chia seeds
  • 1/4-1/3 cup shredded coconut
Instructions:
  1. Blend first 5 ingredients
  2. Stir in chia seeds and shredded coconut
  3. Shake thoroughly
  4. Agitate for 5 minutes
  5. Allow to sit on the counter for several hours or overnight so the pudding thickens properly
Top with berries and shredded coconut and enjoy!
Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Hamburger Salad

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Photo courtesy of Leaves of Life

Ingredients:

  • Lettuce, chopped
  • Tomato, chopped
  • Onion, chopped
  • Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
  • Bubbie’s fermented dill relish
  • Dijon or yellow mustard
  • Salad dressing of choice

Instructions:

  1. Assemble salad
  2. Top with warm burger
  3. Dress the salad and enjoy!

Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting.  If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Paleo, Uncategorized

Baked Chicken “Wings”

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Photo courtesy of Leaves of Life

Ingredients:

  • 6-8 boneless, skinless chicken thighs (or 3-4 breasts split in half)
  • 1/8-1/4 cup Frank’s Red Hot (aged cayenne pepper sauce)
  • Salt and herbs to taste (rosemary, pepper, garlic, thyme are all great choices)

Instructions:

  1. Spread chicken out flat in baking dish
  2. Evenly coat with Frank’s Red Hot sauce
  3. Sprinkle salt and herbs on top
  4. Bake at 375 for 30 minutes or until cooked through

Tip:

Take advantage of the hot oven to roast some cauliflower or other veggies at the same time, and maybe a sweet potato, too!

Reserve the extra juices to drip over fresh veggies when you plate it up!

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Chocolate Chia Pudding

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Photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (cashew, coconut, hemp, etc)
  • 4 dates
  • 2-1/2 tbsp cacao powder
  • ½ tsp stevia
  • ½ tsp vanilla
  • 6 tbsp chia seeds

Instructions:

  1. Blend milk and dates in high speed blender until smooth.
  2. While running on low speed, add cacao, stevia, vanilla and lastly, chia seeds.
  3. Allow to sit a few minutes and reblend gently 2-3 times until chia seeds stay suspended.
  4. Pour into serving or storage container.
Dairy-Free, Gluten Free, Grain-Free, Paleo, Recipes

Multi-Seed Crackers

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FullSizeRender (4)
Fantastic snack! Photo courtesy of Patty Shipley.

Recipe courtesy of Bistro One Six

Ingredients
  • 1 cup water
  • ½ cup Bob’s Red Mill Organic Raw Whole flax seeds
  • ½ cup Bob’s Red Mill Whole Seed chia seeds
  • ½ cup Bob’s Red Mill Simply Raw sunflower seeds
  • ½ cup Bob’s Red Mill Simply Raw pumpkin seeds
  • ½ teaspoon Maldon sea salt
  • Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme.

Tip: When choosing your seasonings, pay attention to labels to keep the recipe totally gluten free.

Instructions
  1. Preheat the oven to 350°F.
  2. In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
  3. Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
  4. Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than ¼ inch thick.
  5. Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
  6. Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
  7. Stored in an air-tight container they will stay fresh for a week.
Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Sassy Summer Salad

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salad
Sassy spring salad – plated up and ready to eat!

Salad Ingredients:

  • Mixed greens
  • Your favorite summer berries
  • Pecan pieces
  • Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)

Salad Instructions:

  1. Combine salad ingredients in whatever ratios you prefer.
  2. Toss with the dressing and serve immediately.

Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!

vinegar and oil
Infused vinegars and oils add flavor depth!

Dressing ingredients:

  • Persian Lime infused olive oil (2 parts)
  • Coconut infused white vinegar (1 part)
  • Honey ginger infused white vinegar (1 part)
  • ½-1 tsp cinnamon (to taste–optional)

Dressing instructions:
Combine dressing ingredients in a sealed jar and shake thoroughly.

Tip: Remember, you can always add more cinnamon, but you can’t take it out!

Tip: I have found the most important part of the dressing recipe is the flavor-infused vinegar.  Just mix equal parts plain olive oil with a fruit- or other flavor-infused vinegar and shake!

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