Meghan Shookman

My Salted Caramel Sweet Potato Smoothie and Chocolate Avocado Smoothies. 1 serving Ingredients: – 1 C romaine lettuce – 1/2 C fresh spinach – 1-2 sprigs of fresh mint 1 T flaxseed – 1 packet stevia and/or monk fruit sweetener (or 2-3 drops liquid sweetener; I use Whole Earth Sweetener) Directions: Add all of the ingredients to a high speed blender and enjoy! – 1 T salted coconut caramel sauce, maple or date syrup Directions: Add all of the ingredients to a high speed blender and enjoy!

– 1 yellow onion, diced – 5-6 cloves of garlic, minced – 2 large russet potatoes, sliced into 1/4″ moons – 32 oz chicken bone broth – 1 can full fat coconut milk – 5-6 handfuls of kale, shredded – salt, black pepper and crushed red pepper to taste 1 lb seafood (I used a mix of shrimp, scallops, muscles and squid) – 1 yellow onion, diced – 1 C carrots, diced – 2 stalks of celery, sliced into half moons – 5-6 cloves of garlic, minced – 2 large russet potatoes, sliced into 1/4″ moons – 32 oz chicken bone broth – 1 can full fat coconut milk – 5-6 handfuls of kale, shredded – salt, black pepper and crushed red pepper to taste

Un-Beet-Able Chocolate Cake Makes: 12 cupcakes or 1 loaf Ingredients: 3 medium cooked and peeled beets (about 1 lb) 10 ounces 3 large eggs (I always use Vital Farms pasture-raised eggs*) Neutral oil spray for the pan Directions: Step 1: Heat the oven to 350° F. Brush the cups of a 12-cup muffin tin with vegetable oil. Step 3: Whisk the honey, cacao, almond flour, arrowroot flour, baking powder, and 3/4 teaspoon salt into the cooled beet mixture, then whisk in the eggs till smooth. And that’s how you turn a basic chocolate cake into a magical mystery cake with the benefit of beets.

– 1 C tapioca starch (plus additional for the boiled water) – 2 tsp baking powder option to use powdered sugar or grind coconut sugar) – 2 T apple cider vinegar – 1 pasture-raised egg – 1 C tapioca starch (plus additional for the boiled water) – 2 tsp baking powder option to use powdered sugar or grind coconut sugar) – 2 T apple cider vinegar – 1 pasture-raised egg –