Orange Cherry No Flour Bread

Orange Cherry No Flour Breadorange cranberry bread

Put on your seat belts for this one! The original recipe was passed along to me from a yahoo post and I decided to change it, for my taste. After a few months of “testing” variations, the favorite recipe has emerged.

This bread is packed with nutrients to keep you energized and satisfied. It contains enough fiber to keep your digestive system working with ease. And guess what? It contains no flour. I know– hard to imagine, yet true. Enjoy on its own or with a dash of nut butter and a drizzle of honey. Great for a snack or accompanying a meal.


1 cup sunflower seeds (raw, unsalted)

1/2 cup flax seeds

1/2 cup hazelnuts, chopped

1 1/2 cup rolled raw oats

1/2 cup dried bing cherries, chopped (or use cranberries)

1/2 cup coconut, unsweetened shredded

2 Tbsp chia seeds

3 Tbsp psyllium husk powder

1 tsp fine grain salt

3 Tbsp Blood Orange Infused Olive Oil (if you don’t want orange flavor use coconut oil)

1 Tbsp Maple Syrup

1 1/2 cups water

Butter or Ghee for greasing pan

In a large bowl combine all dry ingredients, mixing well. Whisk oil, maple syrup and water in another bowl. Add wet mixture to dry one and combine until everything is soaked. Lightly grease 9″ loaf pan. Add mixture to loaf pan, smooth top with spoon.  Let sit for at least 2 hours (or overnight) at room temperature.

Preheat oven to 350 degrees. Bake bread for 25 minutes in loaf pan. Remove from oven and remove bread (carefully with spatula) from loaf pan. Place bread upside down on wire rack and cook on the wire rack for another 30-35 minutes. Let cool completely before slicing.

Store in airtight container for up to 5 days.


Coconut Lime Raw Cheesecake

Amazing recipe– worth the time it takes! It’s raw too. This recipe is part of the Kripalu Summer Menu cookbook that we sell here at the Sanctuary.


1 1/2 cups raw almonds

1/2 cup unsweetened shredded coconut

3/4 cup pitted, chopped dates

1/4 teaspoon vanilla

Pinch Sea Salt


3 cups cashew pieces

1 1/2 cups coconut milk

1 cup lime juice

3/4 cup raw agave (or maple syrup, but maple syrup isn’t raw)

2 tsp vanilla

Pinch sea salt

3/4 cup coconut oil

3 tbsp lecithin (liquid form)

Optional for garnish: Fresh berries, toasted coconut, lime zest

Place cashew pieces in a medium bowl and cover with water. Soak overnight in fridge.

Place crust ingredients in food processor and pulse until they become crushed enough so they stay together when pinched.

Oil a 9-inch pie pan and press filling into pan.

Combine coconut milk, lime juice, agave/maple syrup, vanilla and salt in a medium bowl. Set aside.

Drain & rinse soaked cashews. Place in food processor and puree until they become smooth. With motor running, slowly add coconut milk mixture and blend until smooth. Keep motor running and add lecithin and coconut oil and blend until smooth. For silkiest texture, pour 1/2 of mixture into a blender and puree until silky smooth. Pour over crust. Repeat with the rest of the mixture. Smooth out filling with spatula and chill overnight. Garnish as desired.

Easy Spinach and Turkey Bacon Quiche

So I made this recipe for Peter on Father’s Day & it was a huge hit! It really doesn’t take long and makes wonderful leftovers.


1 tbsp extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, chopped

2 cups fresh spinach, well rinsed

3 slices turkey bacon (uncured, hormone free)

1 cup organic whole milk

4 organic eggs

1/2 cup organic cheese, shredded (swiss cheese works well)

salt & pepper to taste


Buy it or make your own by mixing in a bowl: 1 cup whole grain pastry flour, 1/4 cup ground flax meal, 1/2 tsp salt, 1/4 cup ghee or olive oil, 1/8 cup water. Use hands to press into pie dish. Cook crust for 12 minutes at 375 degrees.

Preheat oven to 375 degrees. Grill turkey bacon till crispy, pat with paper towel, chop and set aside. Saute onion and garlic in olive oil on medium heat until onions are clear. Add spinach and cook till spinach shrinks. Remove from heat. Add bacon, set aside. Whisk together eggs, milk, salt & pepper, set aside. Add shredded cheese to bottom of pie crust, then add onion/garlic/spinach/bacon mixture and top with egg mixture.

Cook at 375 for 45 minutes. Remove from oven and allow to set 5-10 minutes before cutting.

If you prefer no meat, add more veggies: squash, zucchini, even mushrooms.

Mango Coconut Mahi

The lightness of this fish allows for this slightly decadent coconut sauce. It is truly yummy & so simple. Note, this recipe based on 2 servings.  


2 Mahi Mahi Fillets, Thawed

6oz Low Fat Coconut Milk

2 Tbsp Cilantro, chopped

2 Green Onions, chopped

2 Garlic Cloves, chopped

1 Small Tomato, chopped

1.5 Tbsp Butter

4 Mango Slices, chopped

Salt & Pepper to Taste

Preheat oven to 350 degrees. In a small saucepan saute butter, onion and garlic for two minutes. Add tomatoes and cook for two minutes. Add coconut milk, mango, cilantro, salt and pepper. Stir, turn off heat and let sit. In a baking dish place fish and pour coconut sauce over the top. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for 10 to 12 minutes, until fish is fork tender. Serve with quinoa and spinach salad.


Honey Grilled Salmon with a Kick

This recipe is so simple and tasty we are sure you will love it!


1 Pound Wild Salmon

1 Tbsp Olive Oil

2 Tbsp Honey

1/3 Cup Rice Vinegar Or Balsamic

1/4 Tsp Chinese Five Spice Blend (Made by Morton & Bassett, can be purchased at Whole Foods) or make yourself:  Contains: cinnamon, anise seed, cloves, ginger and fennel.

Salt & Pepper

Brush salmon with olive oil, salt & pepper. Heat grill or grill pan until hot. Mix honey, vinegar and spice blend in a bowl. Set aside. Grill salmon 3-4 minutes each side. Pour glaze over the salmon. Serves 2. Goes great with coconut rice or quinoa and kale salad. YUM!

Quick & Tasty Farro Recipe

The next time you reach for rice or risotto, try farro instead! Farro is a whole grain complex carbohydrate. By “whole grain” we mean the kernal & bran are still intact & this is where the nutrients are, including fiber! Eating complex carbs gives you nutrients, fiber, steady energy and makes you feel full.


1 1/2 Cups Farro* (*Trader Joe’s now selling bags of “10 Minute” Farro & recipe based on this; 1 1/2 cups = one bag, pictured right)

3 Cups Low Sodium Vegetable Broth

2 TBSP Extra Virgin Olive Oil

1/2 Cup Currants

1/2 Cup Slivered Almonds

Sea Salt to taste

Combine farro and vegetable broth in saucepan and bring to a boil. Reduce heat to low, cover with lid and simmer 10 minutes until all liquid absorbed. Remove from heat. Add Olive Oil, Currants, Almonds and Sea Salt. Mix well and allow to stand for 5 minutes. Enjoy!




Banana Chocolate Oat Clusters

Yes, even better than they sound! Bananas are a great source of potassium– think no  more muscle cramps. Oats are a wonderful source of fiber and nutrient rich carbohydrates for energy, satiety and yes, elimination :) A clean colon makes everyone happy! Awesome as an afternoon snack or pre/post work out. YUM.


(Note: this will make 20 clusters. Double recipe as needed for more.

1 Cup Rolled Raw Oats

1/4 Cup Whole Grain Flour (I like Amaranth)

1/4 Tsp Baking Soda

1/4 Cup Chopped Nuts (I like Walnuts)

1 Ripe Banana, Mashed

1/4 Cup Semi Sweet Chocolate Chips

1/8 Cup Shredded Coconut (eliminate if you don’t like coconut!)

1/8 Cup Canola Oil

1/8 Cup Honey

1 Tbsp Vanilla Extract

Preheat oven to 350. Mix all dry ingredients well. Add wet ingredients to dry ones. Mix well. Use a tablespoon or scooper to drop onto cookie sheet. Bake 10-12 minutes until brown. Allow to cool for 10 minutes then transfer to dish. Can store in fridge in airtight container for 3 days.

Additional Notes: Add raisins, cranberries, carob, whatever you like! To increase protein add a scoop of vanilla smoothee mix.

quite the cookie

I love these cookies because they are tasty and full of nutrients like fiber and protein.  Sometimes I pop a few in my mouth before a run or cardiovascular workout. They also make great lunch box snacks.


2 bananas, ripe

2 eggs

1/2 cup peanut butter

3/4 cup pumpkin puree

2 tbsp honey

2 tbsp blackstrap molasses

1 tsp baking powder

1/2 tsp baking soda

1.5 cups whole wheat pastry flour

1/2 cup rolled oats, raw

1/4 cup ground flaxmeal

1 tsp cinnamon

1/2 cup dark chocolate chips

1/2 cup raisins

1 cup nuts and seeds, try: almonds, walnuts, sunflower, pumpkin- all raw

In a large bowl smash bananas, eggs, peanut butter, pumpkin, honey and molasses.  Mix well.  Add dry ingredients.  Add water if too stiff.  Add chocolate chips, raisins and nuts.  Adjust recipe as needed by adding water so you can mix without it being runny.

Drop onto un-greased cookie sheet and bake at 350 degrees for 12 minutes, until brown. Don’t overcook. Allow to cool 15 minutes then transfer to container.

Store in container for up to 3 days.  I like to put them in the toaster oven to get warm before eating.


Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 55 Minutes

Makes 2 Servings


1/4 cup chopped onion

1 (15 ounce) can garbanzo beans, rinsed and drained

1/4 cup chopped fresh parsley

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon baking soda

1 /4 cup rolled oats or gluten free flour

1 egg, beaten

2 teaspoons olive oil


Wrap onion in paper towel and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the oats/flour and egg. Shape mixture into four large patties and let stand for 15 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.

Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.


Double the recipe and freeze them. Use stove to reheat.

Serve on a whole grain pita with avocado for healthy fat.

You can also add a small bit of hot sauce for a kick!


Quinoa Breakfast

I believe breakfast is the most important meal of the day and a nutritionally balanced breakfast is the best way to go. That said, Quinoa (pronounced KEEN-wah) has the highest nutritional profile of all the grains and cooks the fastest of all grains, so it makes for a wonderful breakfast choice. Quinoa is also an extremely high-energy grain, filled with protein and fiber to get you off to a great start.

Quinoa with Dates and Almonds

Serves two.

1 cup quinoa

4 cups water

½ teaspoon cardamom

Pinch cinnamon

¼ cup chopped dates

¼ cup chopped almonds

Rinse quinoa in a saucepan. Add water and bring to a boil. Reduce heat to a low simmer, add cardamom and dates, and simmer until grains are soft—about 10 minutes. Remove from heat and stir in chopped nuts (roasting optional). Enjoy!

Courtesy of Kripalu