Category Archives: guest post

Tuesday, April 8, 2014

Raw Pepperminty Nutty-Roons


I shared this recipe last month with Ricki on her blog: Ricki Heller.  I found Ricki’s blog shorty after I started blogging (about 2 1/2 years ago). I distinctly remember visiting Wellness Weekend for the first time to share a recipe and instantly fell in love with Ricki, her writing style, and (of course) her recipes (of which I’ve made many)! Personally, I suffer from candida, so her blog is of great interest and value to me. I reference it constantly and refer friends and family to her site. Ricki’s cookbook Naturally Sweet and Gluten Free is one of my favorite cookbooks with so many healthy treats for my family.  For the guest post I wanted to share a recipe for Ricki’s readers reminiscent of her cooking style with common ingredients used by Ricki herself.  I call these “Nutty-Roons” because they are like a macaroon, but with a nice nutty bite to them.  Made with only a few simple ingredients, these raw little bites of coconut bliss are sure to please.  I made about 10 batches of these as Holidays gifts last year (I kid you not) and they were well received by all.  I hope you enjoy them too.  You can view my guest post here.


Raw Pepperminty Nutty-Roons
Recipe type: Raw, Paleo, Grain Free
  • 2 cups unsweetened shredded coconut
  • ⅔ cup raw walnuts
  • ⅓ cup raw cashews
  • 2 tablespoons melted coconut oil
  • 2 tablespoons maple syrup, honey, or coconut nectar
  • 1 teaspoons vanilla extract
  • 1 teaspoons peppermint flavor (or more to your preference)
  • 5 drops liquid stevia (plain or flavored)
  1. In a food processor fitted with the S blade, add in the walnuts and cashews and blend for 20 seconds.
  2. Next add in the shredded coconut and blend with the nuts for another 20 seconds.
  3. In a small cup, mix together the maple syrup, stevia, vanilla extract, and peppermint oil.
  4. With the food processor running, pour in the coconut oil and the maple syrup mixture.
  5. Blend for 10 seconds.
  6. Scoop out mounds of the mixture and create little macaroon shapes (I use a small ice cream scooper).
  7. The mixture makes about 15 nutty-roons. Place them in freezer for ½ hour.
  8. While the nutty-roons are in the freezer, melt some chocolate*. I like to use a 1 cup glass Pyrex, placed in a pot of boiling water. This keeps the chocolate raw and melts nicely.
  9. Remove the nutty-roons from the freezer and dip each into the chocolate.
  10. Store the nutty-roons in the fridge. They hold up well at room temperature too, but I like how they taste cold.
1. You can replace maple syrup with coconut nectar (or honey if not vegan).
2. You could also make your own chocolate (see recipe below).

Raw Chocolate Recipe
Recipe type: Raw, Paleo
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut nectar, honey, or maple syrup
  • 1 tablespoon + 1 teaspoon raw ground cacao
  • ½ teaspoon vanilla extract -Optional: a few drops of stevia
  1. Place the above ingredients into a 1 cup glass Pyrex.
  2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degree



This recipe was shared on:  Allergy-Free Wednesdays, Raw Foods Thursday, Plant Based Potluck Party, Savoring Saturdays

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Posted by Amber at

Labels: chocolate, dessert, grain free desserts, guest post, low glycemic, Paleo, raw.


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Wednesday, November 6, 2013

Grab and Go Egg Muffins (guest post from Eileen @ Phoenix Helix)

I’m so honored to have Eileen from Phoenix Helix guest post today.  I’m a huge fan of Eileen’s blog.  Eileen heals Rheumatoid Arthritis naturally with healing foods and holistic remedies.  She is wealth of information.  Here are just a few of my favorite posts from her blog: How to Survive an Autoimmune Flare is one of my all time favorites.  She shares her experience with us on the AIP diet.  And Want to learn how to make your own Kombucha?  Eileen’s got you covered!  Thank you Eileen for joining me today and sharing this awesome (and super easy) recipe.  

Here’s Eileen

I’ve been loving Amber’s series on gluten-free muffins, and she’s been kind enough to let me jump in with a totally different kind of gluten-free muffin. One that’s basically an omelet in muffin form, and a great meal “on the go.”

First, I should tell you a little bit about myself. Like Amber (and many of you), I have an autoimmune disease, and how I eat greatly affects how I feel. For me, it’s rheumatoid arthritis, and I’ve used a blend of the GAPS and Paleo diets to lower my pain by 95%. You can read the details of my story on my blog, Phoenix Helix.
Healing diets are transformative, but they’re also time-consuming, so I love recipes that are easy, delicious, and freezer-friendly. This recipe fits the bill. I’m not the first person to think of this idea. You’ll see lots of variations of egg muffins on paleo blogs. This is my version (so of course, I think it’s the best!) Why? Bacon makes everything better, and the scallions bring great flavor, along with 120 times the antioxidants of regular onions. How’s that for a nutrient-dense breakfast, lunch, or snack?
Grab & Go Egg Muffins 
(Dairy-free, Grain-free, and SCD/GAPS/Paleo –Friendly)

-8 slices bacon (additive-free)
-1 bunch scallions
-12 eggs
-¼ tsp. salt
-¼ tsp. pepper

1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
2. Slice scallions (both the white bulb and dark green stalks). Set aside.
3. In a large skillet, cook bacon over medium heat, to your preferred crispiness. Remove bacon from pan and allow to cool, then break into little pieces.
4. Pour off excess bacon grease from skillet, leaving behind enough to sauté scallions. Sauté the white parts of the scallions for 1-2 minutes.
5. Divide bacon & scallions between the muffin cups (including the uncooked dark green scallion slices).
6. In a large bowl, whisk the eggs, salt & pepper together. Pour into large measuring cup or pitcher for easy transfer to the muffin tins.
7. Bake until muffin centers are solid. (Approximately 25 minutes).
8. These muffins freeze well, and taste good hot or cold. Enjoy!
Makes 12 muffins

Eileen’s blog Phoenix Helix focuses on healing autoimmune disease through diet and lifestyle. The Phoenix represents rising from the ashes. The Helix represents the magic of epigenetics – our ability to change the expression of our genes and therefore our health. Her blog features recipes, research and personal stories about the autoimmune experience.  Keep up with Eileen’s amazing posts on Facebook or follower her via email.
Shared on: Slightly Indulgent Tuesdays 
Posted by Amber at

Labels: guest post.


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Thursday, September 19, 2013

Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish

The lovely Emily from Recipes to Nourish is hosting “The Seasonal REAL Food Blog Series” showcasing a diverse collection of recipes from guest bloggers for the month of September.  I’m so honored to be part of this series.  I adore Emily, her blog, and her philosophy on food.  Emily is passionate about healthy, whole, REAL food, and also shares holistic healing and herbal remedies.  Be sure to visit Recipes to Nourish.  You can also connect with Emily on Facebook and Pinterest. 
Put your slow cooker to good use with this 
Pulled Pineapple Chicken recipe. 

Join me today over at Recipes to Nourish for the entire recipe.
Posted by Amber at

Labels: GAPS, guest post, main dish, Paleo, SCD.


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Monday, August 12, 2013

Coconut Mango Spinach Smoothie (dairy free)

Need a kid-approved green smoothie?  Join me today over at Green Thickies as I share a new green smoothie recipe with yousure to please children and adults alike!

Click HERE for the recipe.  
Shared on: Fat Tuesdays, Allergy-Free Wednesday, Raw Foods Thursdays , Wellness Weekend ,Slightly Indulgent Tuesdays
Posted by Amber at

Labels: guest post, smoothie, summer treats.


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Wednesday, September 19, 2012

Guest Post from Caroline at Gustsy: GAPS Fudge Brownies

Say hello to Caroline from  She’s an innovative and savvy blogger that creates amazing GAPS recipes.  She is quickly becoming a go-to resource in the GAPS and grain free community.  I’m thrilled to have her guest post today and share one of her delightful creations: GAPS Fudge Brownies. 
Oh yes she did!  Enjoy.  Please check out her site, take a moment to read her healing journey (what a journey) and get inspired by this awesome lady.   
GAPS Fudge Brownies (egg/dairy/grain free):


-1 cup homemade coconut butter (my recipe here)

-3/4 cup honey or vanilla honey

-40 drops (2 droppers full of stevia) *optional

-1/4cup cocoa powder

-2 oz Bakers unsweetened chocolate (gives it that “fudgy” taste)

-2 tsp vanilla extract (unless you use vanilla honey)

-1/4 tsp sea salt

-1 Tbsp coconut oil

-1/4 cup previously brewed organic coffee *optional

-1 1/2 Tbsp coconut flour

The final product! 


1. Preheat oven to 300 degrees

2. Melt Bakers chocolate over a double boiler (make you own with heat proof bowl over boiling pot of water).

3. Once your chocolate is melted, add in 1 cup of homemade coconut butter (it wil be hard, so this helps soften it). Stir until all liquidly.

4.  Pour your coconut butterchocolate mixture from step 3 into a bigger bowl or blend in a Cuisinart (this is easier on your hand, because the batter is thick!)

5. (order is important) First mix in honey, vanilla, coconut oil, *coffee (optional), and then *stevia (optional). Stir or blend!

6. Sprinkle in cocoa powder, sea salt and coconut flour and stir/blend until combined.

7. Line a 9” by 9” baking pan with coconut oil and parchment paper (unbleached) on the bottom.

8. Pour the thick ooey gooey batter into the prepared pan, and smooth out with a spatula.

9. Bake for 1 hour and 30 minutes. Once done, they should still be very gooey.

10. Cool for 20+ minutes before you slice. (Tip: put in fridge until hard and you can slice them perfect!)…but who wants to wait until the brownie is cold! Not me J

11. Enjoy your GAPS friendly treat!

* Stevia and coffee enhance the brownie’s flavor. These ingredients are not GAPS legal, so take them out if you need to. Still amazing without them J

Posted by Amber at

Labels: guest post.


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Tuesday, August 28, 2012

Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)

Hi Tasty Alternative Readers!

I’m Lauren, and I write Empowered Sustenance, a blog filled with nourishing recipes for the SCD, GAPS diet, Paleo diet, and nut free diets. I am excited for this opportunity to share a healing recipe with you! Amber has been so encouraging and supportive ever since I started my blog, and it is an honor to guest post here.

Part of the challenge of a restricted diet is recreating nostalgic dishes with allowed ingredients. I enjoy this obstacle posed by the Specific Carbohydrate Diet. When reproducing an off-limits recipe, I follow a general outline (what I remember the dish to taste like) and express my creativity within that outline (using new ingredients or adding new flavors, for example). Oddly, I’m passionate about ballet for the same reason: I have room for artistic interpretation within the confines of proper technique. 

This faux-pasta recipe started with a memory of a favorite family dinner. My mom used to toss Tinkyada brown rice pasta with mashed roasted garlic, salt, and olive oil. Our family heaped this side dish next to pork chops and sauteed apples. In my grain free translation, I’ve doused zucchini pasta with a creamy, dairy free roasted garlic sauce. The mellow sweetness from the smoked apple sausage gives a nod to the apple and pork chop combo. 
Those on grain free diets usually sing the praises of versatile zucchini. I love how easily this bland veggie transforms into al dente pasta.  I use a julienne peeler to cut my zucchini into strips.

 Trader Joe’s offers a SCD and GAPS diet friendly sausage. Substitute any other sugar and grain free natural sausage.

I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.

Zucchini Pasta with Sausage and Roasted Garlic Sauce

For 2 servings, double as needed

-2 all natural, sugar free, fully cooked sausage (I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage)

-2 Tbs. butter or olive oil

-2 small zucchini, cut into pasta 

-2 Tbs. roasted garlic

-1/4 cup homemade 24-hour yogurt or additive-free coconut milk

-Salt, to taste

How To:
Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). Slice the sausage and brown in the butter/olive oil.

While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. Remove the sausage from the sauté pan and set aside. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. Top the sausage pieces and pasta with the warm sauce.


Thanks again for this opportunity, and for all your support as I’ve started my blog

Have a great rest of the week!

Posted by Amber at

Labels: grain free, guest post, main dish, SCD.


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Tuesday, August 7, 2012

Guest Post by Olivia Parker, Author of: Sensational Smoothies: Drink Your Way To Health Deliciously."

Why You Should Consider Smoothies
by Olivia Parker, author of ‘Sensational Smoothies: Drink Your Way To Health Deliciously

You may have heard about smoothies, especially from raw foodists. But why should you consider them as part of your diet, especially in your efforts to lose weight?

Here are some reasons:

  • Green smoothies (one made with leafy greens like romaine lettuce, parsley, celery, spinach, etc. mixed with the fruit) can fill a nutritional void. If you hopelessly pick at your green salad or rarely touch the vegetables on your plate, then you may want to “drink” your vegetables instead. Doing so is convenient and easy. Plus, if you’ve tried green smoothie, you cannot distinguish the delicate taste of leafy greens because the tang of fruit overpowers it.

  • Smoothies have gotten a bad rep because of their sugar content. A sugary smoothie is avoidable. You can control the sugar content. That is, if you make your own smoothies and stay away from processed, conveniently packed smoothie mixes and artificial sweeteners (which can be worse than regular table sugar). Whole fruit, either fresh or frozen, produces the healthiest smoothies. If you want to lose weight, then nix the sweetened fruit juices that you can easily pour in order to sweeten your smoothie. Instead, try adding coconut water instead of fruit juice because coconut water is electrolyte-rich and is flavorful.

  • In a smoothie, you can have protein, vitamins, minerals, and fiber – in one big gulp. In fact, you can lose weight by filling up with the right smoothie recipes. The peanut butter and banana smoothie, for instance. This protein-fiber combination fills you up, is easy to make and consume (no dishes and utensils required), and provides you with energy to start your day. If you get tired of bananas as your smoothie staple ingredient, then switch to avocados. Avocados are creamy, which make them excellent for blended drinks, and they are high in monounsaturated fats – the good fats that target belly fat. Other protein ingredients to substitute for peanut butter in your smoothie include silken tofu or nuts.

Olivia Parker is the author of “Sensational Smoothies: Drink Your Way to Health Deliciously,” an ebook about healthy and delicious smoothies. It contains over 180 kitchen-tested smoothie recipes and informative content. To read on about smoothies, visit To check out Olivia Parker’s book, please go to

Posted by Amber at

Labels: guest post, smoothie.


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Monday, June 11, 2012

There’s Gluten in That?

There’s Gluten in That? Surprising Foods, Cosmetics, and Pills That Contain Gluten

It’s not always obvious on consumer product labels that gluten is an ingredient. Here are some tips for finding hidden gluten.

If you have celiac disease, you may respond strongly and negatively to even small amounts of gluten. So you scour packaged foods labels before you buy, and you question your servers carefully at restaurants…read the full article here

Shared on: Fat Tuesday, Made From Scratch Monday, Whole Food Wednesdays,  Simple Lives Thursday, Pennywise Platter Thursday, 
Posted by Amber at

Labels: gluten free, guest post.

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