Taking advantage of fall seasonal produce!

Ingredients:

1. Carrot
2. Apple
3. Ginger
4. Garlic
5. Lime

What’s your favorite morning juice?

Ingredients:

• 4 large eggs
• 1 cup coconut sugar
• 1 cup pumpkin puree
• ¼ cup avocado or melted coconut oil
• 1 teaspoon vanilla
• ¾ cup oat flour
• ½ cup coconut flour
• ½ teaspoons cinnamon
• ½ ginger powder
• 1-½ teaspoon baking powder
• ½ teaspoon baking soda
• Pumpkin seeds

Instructions:

1. Preheat oven to 350ºF. Prepare an 8×8 square baking dish with parchment paper.
2. In a large bowl, add the eggs, coconut sugar, pumpkin, avocado oil, and vanilla. Mix until fully combined.
3. To the bowl, add the oat flour, coconut flour, cinnamon, ginger, baking powder, and baking soda. Mix it together until it’s fully combined.
4. Transfer the batter into the baking dish. 
5. Top with pumpkin seeds.
6. Bake for 40-45 minutes.
7. Transfer to a cooling rack and let cool completely.

Enjoy!

Piña Colada is a fresh cocktail that has a fresh fruity flavor. It is a popular drink throughout the Caribbean. This drink was created in Puerto Rico by bartender Ramón Portas Mingot. He states that he made it first while working at the Barrachina Restaurant in Old San Juan. And the restaurant stands by him – proudly proclaiming that it is the true birthplace of the piña colada and the locals are very proud of that fact too! We will drink to that!

Although this is not the original cocktail recipe, this is my version of a Piña Colada full of nutrients and digestive enzymes from the pineapple and anti-inflammatory compounds from the turmeric.

I blended the following ingredients:
– 1 cup pineapple
– 1/2 cup papaya
– 1/2 cup coconut milk
– 1/4 tbs turmeric
– 1/2 tbs ginger
– 1 scoop of collagen
– 1/2 cup carrots
– 1 handfuls of baby spinach
Topped with unsweetened shredded coconut flakes

Cheers to WELLNESS!

#coachkimdugan

Ingredients:

• 3 tbsp extra virgin oil
• 1 slice of fresh mozzarella cheese
• ½ medium onion minced
• 4 small tomatoes cut in 4 halves
• ¼ cup fresh basil 
• Balsamic glaze (optional)

Directions:

Add 1 tbsp of oil to a medium skillet. Add onions and tomatoes cook until

they are softened and caramelized for about 5 minutes but still hold their shape.

Turn off heat. Cook pasta according to instructions. Drain the pasta and toss

in extra olive oil, fresh mozzarella pieces and tomatoes and onions sauce. 

Garnish with Basil and Balsamic Glaze (optional)

Enjoy!

#coachkimdugan

This sauce can be prepared in large quantities and kept for several days in the refrigerator.

We use it for many dishes as a dipping sauce for plantains, yuca and even as a topping on grilled chicken!

There are different versions of this sauce. This is my version: I used just few ingredients:

• 2 large fresh chopped tomatoes
• 1 cup chopped green onions
• 1/4 tsp salt
• 3 tbsp olive oil
• Basil to taste

Heat the oil in a saucepan with all ingredients and cook for 10 minutes, stirring until softened. Reduce the heat and let it simmer! Check and adjust seasoning. 

#coachkimdugan

Ingredients:

• 4 cups of frozen cauliflower
• ¾ pound boneless chicken breasts, cut into small pieces
• 2 eggs, lightly beaten
• 1/3 cup bone broth
• ½ small onion, diced fine
• ½ small peppers, diced fine
• ½ cup carrots
• ½ cup broccoli
• 2 garlic cloves, minced
• 5 green onions, diced
• 3 tbsp avocado oil
• 3 tbsp coconut aminos (soy sauce)

Directions:

In a small pan add 1 tsp avocado oil over medium heat and make scramble eggs; transfer the eggs to a plate and set aside.

Heat a large saute pan or wok over medium high heat. Add 1 tbs avocado oil. Add chicken; cook for 4-5 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

In same wok, add the remaing of avocado oil and sauté onions, peppers, broccoli, carrots, and garlic until soft. Raise the heat to medium-high. Add the cauliflower “rice” to wok along with bone broth and soy sauce. Mix, cover and cook approximately 5 to 8 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the scramble eggs and chicken then remove from heat and mix in green onios.

Enjoy!

Notes: If you can’t find cauliflower rice at the store, you can make it at home. Remove the core from a 2-pound cauliflower and cut it into large florets. Pulse florets in a food processor in batches until finely chopped, 8 to 10 long pulses per batch.

#coachkimdugan

• 1 cup gluten-free oats
• 1/2 cup plant-based milk
• 1/2 banana
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tsp flaxseed (optional)
• Ghee or Butter

Place all ingredients except butter or ghee into a blender and blend until smooth. Let the batter stand for 2-3 minutes until it thickens. Heat ghee or butter in a frying pan or skillet. Pour batter into the pan and cook for 2-3 minutes on each side. For variations:

• Try adding chopped walnuts or dark chocolate chips to the pancake batter!
• Try topping with fresh fruit, maple syrup, almond butter, or shredded coconut.

#coachkimdugan

Ingredients:
– 1/2 cup of frozen mango
– 1/2 cup strawberries
– 1/4 cup almond milk
– 1 tbsp greek yogurt
– 1 tsp flaxseed
– Sprinkle of cinnamon

Blend all ingredients and serve in a bowl. I topped it with fresh fruit and my favorite granola!

Enjoy!

#coachkimdugan

This cookie – which are made with almond, tapioca flour and dark chocolate chips – are gluten-free, have no eggs and non-dairy. They are soft and chewy style. Kids and adults approved!!

Ingredients:

• 2 cup almond flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 6 tbsp maple syrup
• 2 tbsp coconut oil
• 1/4 cup almond milk or any plant-based milk of choice
• 1/2 cup Dark Chocolate Chips

Directions:

• Preheat the oven to 350F.
• In a mixing bowl, combine your dry ingredients and mix well.
• Add the coconut oil, maple syrup, vanilla extract and almond milk and mix all ingredients very well.
• Fold in dark chocolate chips.
• With a scoop, form small balls, place them on a line tray and press down each one lightly into a cookie shape.
• Bake for 12-15 minutes or until lightly brown.
• Remove from oven and let cool on a tray.

We enjoyed these cookies and I hope you do too!

#coachkimdugan

Share this with a friend that likes pineapples.

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