• 2 1/4 cups almond meal
  
• 1/4 cup ground flax meal 
  
• 1 tsp baking soda
  
• 1 tsp Himalayan salt

• 2 tsp FRESH thyme and rosemary
  

Thoroughly mix dry ingredients together.

• 5 small eggs (or 4 large)
  
• 1.5 Tbsp honey
  
• 1.5 Tbsp coconut oil
  
• 1 Tbsp apple cider vinegar

Mix wet ingredients together in a separate bowl, then combine the two together. 

Next, add in 2 tsp. of fresh thyme and rosemary finely chopped. Mix that in until well combined. You can add or replace those herbs if you have other ones you'd like to try as well, these two are just super fragrant and strong!

 And bake 25-30min @ 350. Make sure a toothpick comes out clean!! 

This Happy Hemp savory salad blends two of my favorite ingredients: brussel sprouts and kale, and turns them into healthy blend of amazing, melt in your mouth rich fresh goodness. Here is some nutritional info on hemp, which adds a punch of protein, omegas and good fatty acids to the mix. 

Nutritional Benefits of Hemp Seeds

• Hemp has more protein than meat, fish or tofu.
• Hemp has the perfect ratio of omega’s 3, 6 & 9. Great for women and hormone regulation.
• Hemp is packed with essential fatty acids, amino acids as well as all of the vitamins and minerals our bodies need on a daily basis.
• Hemp is in the same category as flax seeds or chia seeds, but because of it’s nutritional balance it is actually superior to the others. 
• Hemp Seeds Support: Immune Deficiency Disorders - Digestion - Maintaining a healthy level of cholesterol - Hormone fluctuation - Circulation - Weight Management - Insomnia- Healthy Hair, Skin, Nails
• Commonly known medicinal uses: nausea & vomiting; multiple sclerosis/muscle spasm disorders; spinal cord injuries; Chron's disease; Alzheimer's disease; Tourette's syndrome; digestive disorders; glaucoma; asthma; neurodegenerative disorders
• Not to mention they taste delicious!.. And no you will not fail a drug test after eating hemp seeds. They have less than .01% THC and are perfectly legal :)

Ingredients

• 1/4 cup fresh lemon juice
• 2 tbsp Dijon mustard
• 1 tbsp minced shallot
• 1 small garlic clove, finely grated
• 1/4 tsp kosher sea salt (plus more for seasoning)
• Freshly ground black pepper
• 2 large bunches of kale (1 1/2 lbs. total), center stem discarded, leaves thinly sliced/shredded
• 12 oz brussels sprouts, trimmed, finely grated/shredded with a knife
• 1/2 cup extra-virgin olive oil 
• 1/3 cup macadamia nuts, chopped coarsely
• 1/2 cup finely grated Pecorino or Parmesan
• 1/2 cup Hemp Seeds

Instructions 
1. Preheat oven to 350°
2. Lightly drizzle coconut oil over chopped brussels sprouts and bake for 20 mins.
3. Take brussels sprouts out of the oven 
4. Combine chopped mushrooms, lemon juice. Dijon mustard, shallot, garlic, cheese, hemp seeds, salt & pepper in a small bowl - Stir to blend & set aside to let flavors meld.
5. Mix thinly sliced kale & shredded brussels sprouts in a large bowl.
6. In a small skillet, heat coconut oil on medium & add macadamia nuts/hemp seeds, stirring frequently  until golden brown in spots (about 2 mins).
7. Transfer nuts to a paper towel-lined plate & lightly sprinkle with salt.
8. Slowly whisk remaining olive oil in a cup into lemon juice mixture.
9. Season dressing to taste with salt & pepper.
10. Add dressing & cheese to kale mixture; toss to coat. Season lightly with salt & pepper.
11. Garnish with macadamia nuts. Enjoy!!

I love making my own dressings and marinades. It is so easy, fast and fun. Plus it reduces packaged processed foods stacking up in your home and increases fresh real food ingredients in your diet. Here is a simple super healthy recipe from Bold Vegan to add to your repertoire.  Play with it and make it your own! 
Ingredients (Makes 1 cup)

• 1/2 avocado, skin removed and pitted
• 2 Tbsp. fresh lemon juice 
• 1 clove garlic, minced
• 1/4 cup fresh parsley or cilantro
• 2 scallions (use the entire onion except for the root)
• 1 tsp. sesame oil or Extra Virgin Olive Oil
• 1/4 tsp. salt 
• 2 medjool dates, soaked in hot water for 2 minutes
• 1/2 tsp. ginger, peeled and grated or ground ginger powder
• 3/4 cup water 

Directions:
Place all ingredients into your blender and blend until smooth and creamy. Enjoy!

Over the past two years I have made more or less the same green smoothie for breakfast on average about 350 days a year. That's a lot of smoothies! My smoothie kick started because before I wasn't really eating more than a granola bar or yogurt for breakfast. This lack of protein in the morning resulted in afternoon and late night hunger pains and binging. A nutrient and protein packed shake is the easiest and most delicious way to jump start the day. I pretty much never have time to make a hot meal in the morning, but I always have enough time to throw a few ingredients in the blender and run out the door with my cup flowing over with green goodness. Which is what happens when I have to be anywhere before 9 A.M. I am also that girl who when I come to visit you for the weekend I bring my smoothie mixins. And I'll make you one too! In fact I love making smoothie converts. My family scoffed at my green breakfast concoction for months. I think they even gagged watching me enjoy every last sip of my kale and spinach blended to perfection. A few months later, guess what they are having for breakfast now! 

This year winter rolled in to Jerusalem with a huge snow storm. Our meager space heaters in only the bedrooms and living room where not doing the trick. The thought of an ice laden cold smoothie sounded more like torture than bliss. During this time Scott and I were still doing a detoxifying cleanse and had to have a "liquid breakfast." 

So instead I created this little beauty... Hot Chocolate Cinnamon Shake-Meal. I made mine with the meal instead of the protein powder because I really wanted it to thicken almost to the consistency of oatmeal. But if you just want to drink it like a shake you should use the protein powder and DO NOT blend the chia. I blended the chia for extra thickening power to replicate that oatmeal texture, without the oats of course. Try it out! Make it yours. 

This smoothie and I have made it through many a long day and hard workouts together. It's an oldie but a goodie and definitely deserves it's place here amongst these new fancy hot shakes. So here it is, my Tried and True Green Smoothie Recipe.

• 1 Handful of Ice
• 1 Cup Unsweetened Almond or Coconut Milk
• 1 Handful of frozen mixed berries: Strawberries & blueberries are my fav bc the seeds don't get lodged in your teeth
• 1 Handful of Spinach
• 1 Handful of Kale 
• 1 Tbsp Flax Seeds
• 1 Tbsp Chia Seeds  
• 2 Scoops Hemp Force Protein Powder 
• 1 Tbs Coconut or MCT oil
• Optional additions: Earth Grown Nutrients, Spirulina, Trilogy nut butter, hemp seeds, maca powder, cinnamon, other frozen fruit, avocado

Directions:

1. Add to Blend Tech Blender in this order: ice, milk, berries, spinach, kale, flax seeds, and other additions. 
2. Blend until smooth
3. Add protein powder and slowly blend just until mixed (The chia sends to get thick and slimy if you blend it too much and some protein powders get foamy, so add them at the end.)
4. Enjoy!

Sometimes I just want a piece of warm homemade (gluten & grain free) banana bread but I know if I bake a  whole loaf it will mysteriously disappear... into my belly within a day or two. Thus, this single serving Banana Mug Cake is the perfect solution. This is one of those recipes that I get asked for over and over again by friends because it is so tasty, easy, healthy and fast. It only takes about 3 minutes to make from start to finish! 




1/2 Banana, mashed up
1 tsp Coconut Flour
1/2 tsp Coconut Oil
1 tsp Raw Honey or Pure Organic Maple Syrup
1 Egg
Chopped Walnuts, Pecans or Dark Chocolate to taste
Splash of Vanilla
Dash of Cinnamon

Mix all the ingredients with a fork in a mug and microwave for 1:30-2 minutes