What’s the best kinda’ date? The one you can eat!

This simple and delish recipe from my book always delivers just the right amount of sweetness and energy. By combining dates, which help to stabilize blood sugar with lots of fiber – the fresh apple, vanilla collagen protein, nuts and coconut, you get a little apple pie in every bite. And to make them a little more festive, I added some fuschia-colored Pitaya powder to the mix. Pure natural color.

Here are the ingredients – hope you’ll try!

• 1 cup dried dates, pitted and chopped
• ½ cup slivered raw almonds
• ½ cup chopped walnuts
• ½ cup ground flaxseed
• 1 scoop collagen protein powder
• ¼ cup plus 2 tablespoons unsweetened shredded coconut
• 2 teaspoons dried Pitaya powder or natural sprinkles

Directions:

1. In a food processor, combine the dates, almonds, walnuts, ground flaxseed, protein powder, ¼ cup of the coconut and 2 teaspoons water and pulse until a dough is formed. Add...

I scream, you scream, we all scream for nice cream! When you go "nice," you never go back. It doesn't matter if you're not a full-time vegan-this will become your go-to dessert for every day of the week. With just five ingredients, it couldn't be any easier. Scoop it, spoon it, and love it up.

INGREDIENTS

- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (see Note)
- 2 frozen bananas, peel left on (see page 99)
- 1 teaspoon granulated stevia

OPTIONAL TOPPINGS
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts

DIRECTIONS
1) Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it's good for smoothies!). Whip the coconut cream using a handheld mixer or the stand...

After a delicious meal, most of us want to relax and enjoy spending time with family and friends. The last thing on our mind is cleanup and packing away leftovers. It can wait, right? Actually, no. The longer leftovers sit after a meal, the more likely bacteria, viruses, or parasites will grow and your family will be at risk of food poisoning. According to the Centers for Disease Control and Prevention (CDC), food poisoning affects around 48 million people each year. The majority of these illnesses are the result of disease-causing germs. Leftovers are a likely culprit for many cases of food poisoning. When food is left out after being prepared, it can grow bacteria, viruses, or parasites. Leaving leftovers out in the kitchen is not the only risk. If leftovers are not properly packed and stored, the risk of food poisoning continues. Do you know how to pack leftovers to prevent food poisoning and keep your family safe? Here are some tips: Pack Leftovers Properly It...

It’s a beautiful thing. Your body is a super-powered machine designed to convert food (aka calories) into potent kinetic energy, feeding that powerful squat or sprint with every bite. Of course, not all calories are created equal and there’s true science behind what your body needs before and after you workout. Not surprisingly, your system runs on different types of fuel for different needs. Timing is also a big factor and knowing when to get your nutrition in both pre and post workouts are critical to your optimum performance and recovery. If you don’t eat enough of the right types of macro nutrients at the right time, you can actually ‘undo’ the beneficial effects of the workout before you ever get started. So, before you got hot and heavy into your fitness regimen, keep these guidelines in mind:

– Timing is everything. Enjoy a balanced macro nutrient meal around 2 ½-3 hours prior to exercise in order to allow for digestion. Combine...

I went head to head with renowned YouTube and Cooking Channel chef Laura Vitale on the show “Recipe Rehab” and won this challenge – taking nachos to the next level but keeping them healthy and delish. This recipe was featured in the Harper Collins book, Recipe Rehab: These are full of protein with the chicken and beans and a ton of vitamin C from the mangoes and tomatoes. Beautiful flavor and a whole lotta’ fresh!!

Whole grain pita chips replace fatty corn chips, standing up to the toppings without getting soggy.

Makes 6 servings

Ingredients:

3 Rounds Whole Wheat Pita Bread, cut in half horizontally then cut into 8 pieces per round (48 pieces total – if pita is too thin to cut horizontally, use 6 rounds for a total of 48 pieces.)

1 C grilled chicken breast, cubed

1 can black beans, drained and rinsed

1 tsp cumin

1 1/2 Cup Lowfat/Nonfat Monterey Jack or Cheddar

1 C Nonfat Plain Greek Yogurt

Juice of one fresh lime

Dash of Kosher salt

Pre Make: 1C Mango...

INGREDIENTS:

• 3 garlic cloves, minced
• 3 tablespoons finely minced red onion
• 2 tablespoons finely minced fresh cilantro
• 2 tablespoons coconut amino acids or tamari
• 1 pound ground bison or grass-fed beef
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

• Grilled onions
• Sliced tomato
• Quickles (page 76)
• Lettuce
• Sliced avocado
• Feta cheese
• Yogurt sauce

Directions: 

1) Heat a grill to medium.
2) In a large bowl, stir together the garlic, onion, cilantro, and coconut aminos. Add the ground bison and mix with clean hands to combine. Add the coriander, cumin, salt, cayenne, and black pepper and mix until evenly distributed.
3) Form the meat mixture into 3½- to 4-inch patties, about ½ inch thick. Grill for 6 to 7 minutes on each side for a medium-well burger, or to your desired doneness.
4) Serve with the toppings of your choice. I like to serve...

How to Retrain Your Taste Buds and take a Spring Break

My son was a phenomenal eater as a baby. He’d slurp up his sweet potatoes and pound his peas. Apples were his favorite, and he’d down the pureed pears and plums like a champ. I’d mix veggies with bananas, wheat cereal and even a little in his milk. But when he turned two, the little tyrant started throwing it down every meal. It was gruesome, and many peas paid the price.

At two years old, Neophobia or a fear of trying new foods sets in. Children have the ability to express their displeasure for foods at a very early age, and they show it by spitting it out, throwing it onto the floor, across the room or painting the walls and the ceiling with it. That was my son. Anything green flew from his mouth in a projectile explosion that left us both ugly-sobbing. When our little ones start making the transition from the wondrous, complete nutrition that is breast milk to solid food, they soon shifted to fruit and...

I’M THINKING THIS FANCY YAKISOBA FRITTATA SKILLET TOPPED WITH CREME FRAICHE AND CAVIAR IS GOING TO BE THE ANSWER TO YOUR HOLIDAY BRUNCH CHRISTMAS DREAMS COME TRUE.