Thursday, 08 September 2016 21:33

Best Ever Bars

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1½ cup almonds
¼ teaspoon celtic sea salt
¼ cup raspberry jam
¼ cup coconut oil, melted

Thursday, 08 September 2016 20:12

Cranberry Coconut Power Bars

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1 cup hemp seeds

• ½ cup golden flaxmeal

• ½ cup dried cranberries
• ⅔ cup coconut butter, melted
• 1½ cups unsweetened shredded coconut

Tuesday, 26 July 2016 22:12

Samoa Brownies

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• 1 batch Magic Brownies
• 1 batch Vanilla Bean Caramel Sauce
• 2 cups unsweetened shredded coconut
• 1 cup chocolate chips, melted
• couple pinches of flake or coarse sea salt

Tuesday, 26 July 2016 21:15


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2 cups almonds

1 cup macadamia nuts

1 cup pumpkin seeds

1 cup raisins

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon celtic sea salt

Tuesday, 26 July 2016 21:07

Breakfast Bars

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1 ¼ cup blanched almond flour

¼ teaspoon celtic sea salt

¼ teaspoon baking soda

¼ cup grapeseed oil

¼ cup agave nectar

1 teaspoon vanilla extract

½ cup unsweetened shredded coconut

Thursday, 21 July 2016 22:27

Coco Loco Protein Bars

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1 cup chopped walnuts
1 cup sunflower seeds (no shell)
1 cup ground flax seed
1 cup unsweetened shredded coconut
1/2 cup sesame seeds

Thursday, 17 December 2015 17:53

Roasted Red Pepper Walnut Dip

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Roasted Red Pepper Walnut Dip

Adapted from Everyday Paleo

  • 1 cup walnuts
  • 6 oz. roasted red peppers (about half a jar)
  • 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
  • 1 Tbsp. chives
  • 1 clove garlic
  • salt and pepper to taste
  1. Add walnuts to food processor. Pulse nuts into fine crumbs.
  2. Add remaining ingredients and pulse until creamy and dip-able. Add more oil or coconut milk to reach desired consistency.
  3. Serve with sliced bell pepper, carrots, and cucumber.
Monday, 14 December 2015 18:11

Creamy Peanut Butter Smoothie

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Creamy Peanut Butter Smoothie 

4 prunes

2 tablespoons of Soy Powder

8 ounces soy milk

¾ cup avocado, mashed

1 tablespoon flaxseeds

1 ½ tablespoons peanut butter

1. Combine all ingredients in a food processor and blend, or use an immersion blender. For easier blending, add liquid to the food processor first. Serve chilled.


Eat Right For Your Type(A) Personalized Cookbook  -By-

Dr. Peter J. A’Damo with Kristin O’Connor 

Monday, 07 December 2015 13:49

Cacao Dried Cherry Energy Bars

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  Cacao Dried Cherry Energy Bars


               1 cup almond butter

               6 dates, softened and chopped

               1/4 cup water 

               1/4 cup cacao

               1 teaspoon cinnamon

               3 tablespoons maple syrup or liquid sweetener of choice

               2 cups raw flaked oats

               1 cup raw pumpkin seeds

               1/4 cup chia seeds

               1/2 cup chopped dried cherries

               pinch Himalayan salt


               1/2 cup dried, unsweetened coconut

               1/2 cup coconut crystals (raw coconut sugar)


1. In food processor, pulse together almond butter, dates, date water, cacao, cinnamon and maple syrup. Do not over-mix. Remove to bowl.

2. Stir in oats, pumpkin seeds, chia seeds, dried cherries and salt. This can get quite sticky and you might need to use your hands.

3. Spread half of the topping mix in an 8 x 8 inch baking dish. Press the  oat mixture on top of the topping mix. Top with more topping mix and press in (so the bottom and the top is covered).

4. Remove from pan and cut into squares or bars

Recipe from:

Thursday, 12 November 2015 21:20

Rosemary Chicken Bacon Apple Sliders

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• 1 medium apple
• 3 slices of turkey bacon
• 1 small chicken breast
• 1/2 tsp fresh rosemary
• 2 TBS olive oil
• salt and pepper to taste
• red leaf lettuce

1. Slice the apple in 1/4-1/2 inch disks, making 6 slices. Cut out the core if needed. Place the apple slices in water and sprinkle in a little salt. This will keep the apple slices from turning brown and the salt will enhance the flavor.
2. Season the chicken breast with salt and pepper and rosemary. Heat olive oil in a small skillet over medium heat. Place the chicken breast in the skillet and cook covered for 3-4 minutes on each side until cooked all the way through. Set the chicken aside and let it rest for 2-3 minutes.
3. Cook the bacon over medium heat until it's brown and crispy. Cut the slices in half.
4. Slice the chicken breast in 1-inch strips. Layer the chicken on 3 separate apple slices, followed by the bacon and lettuce. Top with the remaining apple slices to make 3 sliders. Slide a tooth pick in to hold it all together.

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