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easy breakfast recipes


Pear Parsley Smoothie


This is the most delicious “simple” smoothie. It is refreshing, and if you use sweet ripe pears it is even better. This combination is great for a morning cleanse and afternoon refresher! Make enough to last a day or two. YUM!

2 ripe pears
½ of a bunch of Italian parsley
3 - 4 cups of water

Blend into a drink - add water as needed. Pour into a glass jar and keep refrigerated.




Gluten Free (Vegan) Chocolate Chip Cookies


OK, I am going to brag - everyone says my chocolate chip cookies are the best. I have to believe it is because of the ingredients I use, which is specifically the unbleached spelt flour. They are delicious with the spelt but they are not gluten free, and some people must have gluten free. So, I set out to make a gluten free version following my same guidelines so that everyone can have this tasty treat. OMG! They are delicious, light and very flavorful and they are higher in protein because of the almond flour. Eat them as a snack or even for breakfast - and did I mention, they are so delicious!!!

1 cup rice flour
1 cup almond flower
1 cup coconut oil
1 cup coconut sugar
2 tsp double acting baking powder
2 tsp vanilla
2 tbsp flax meal
½ cup water
¾ cup chopped walnuts
¾ cup shredded (dried) coconut
¾ cup dark chocolate chips
½ tsp Celtic Sea Salt
Preheat oven to 350 degrees.

Add flax meal to ½ cup water and 2 tsp of vanilla, and let it sit while you combine the other ingredients.

Combine the rice, almond flour and baking powder together in a large bowl. Mix in the coconut sugar and coconut oil. Then mix in the flax and vanilla mixture. Mix well.

Fold in the shredded coconut, walnuts and chocolate chips.

Lastly add the salt.


Assemble cookies on parchment paper and bake at 350 for about 20 to 25 minutes. I like to bag my cookies and/or put them in a ball jar and freeze after they cool slightly. This keeps them very fresh.

Note: My famous cookies that are not gluten free are made the same way except with spelt flour instead of almond and rice (not the bleached spelt flour).




Easy Healthy Cranberry Smoothie

Chef Teton Cranberry Smoothie

Many of the traditional smoothie recipes don’t cut it for me (kale and bananas?), and I could never start the day with one, but that is just me. Since I love to “make every bite count”, I am always looking for ways to bump up the power of the ingredients or find ways to eat things I would not normally.

This brings me to cranberries - I want to eat them more than twice a year. Even though they are a powerful food, when they are raw they are so sour that they would often ruin my smoothie. Luckily, ever since reading Medical Medium (MM) by Anthony William, I learned the value of dates for a snack and/ or sweetening foods. I have always loved Medjool dates and they are not only a natural sweetener for my smoothies but they add a delicious creamy texture and flavoring.

I buy the the cranberries frozen and include them in my smoothie, and love the freedom of tossing in dates to sweeten my entire life!

Simple Delicious Cranberry Smoothie Recipe:

1 c water
½ frozen banana
¼ c cherries
¼ c blueberries
¼ c cranberries
2 dates
Sprig of fresh mint
A pinch of salt
Lime is also very good in this smoothie. Be creative.

Whenever I have a little left over fruit, I throw it in the “leftover fruit” container in the freezer for future smoothies.

Making Every Bite Count, Chef Teton


Chef Teton Cranberry Smoothie