Hand Picked

Recipes

Here are some of my most frequented, go-to recipes.  They are a combination of my own creations, plus some from my favorite nutrition gurus. You’ll find that my cooking style is simple, and that the majority of the recipes are both gluten and dairy free, catering to those who are working on healing GI issues.  I always encourage the use of fresh, organic and local ingredients whenever possible. Here’s to using food as your medicine!

Double peanut butter chocolate cups

Ingredients

  1. Bottom Layer

  2. 2 Tablespoons Extra-Virgin Coconut Oil

  3. 1/4 Cup Smooth Peanut Butter

  4. 1/2 Teaspoon Pure Vanilla Extract

  5. 2 Tablespoons Honey (use maple syrup for low FODMAP version)

  6. Top Layer

  7. 2 Tablespoons Extra-Virgin Coconut Oil

  8. 1/4 Cup Smooth Peanut Butter

  9. 1/4 Cup Unsweetened Cocoa Powder

  10. 1/2 Teaspoon Pure Vanilla Extract

  11. 2 Tablespoons Honey (use maple syrup for low FODMAP version)

MAKE THE BOTTOM LAYER

  1. Combine all of the ingredients in a small bowl and mix until very smooth.

  2. Set 10 mini baking cups in a mini muffin pan. Pour about one table- spoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer.

MAKE THE TOP LAYER

  1. Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture.

  2. Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months.

  3. Chill time: 30 minutes

Notes

  1. Try using almond butter instead of peanut butter.

  2. If you prefer your sweet treats a bit less sweet, try using 1 Tbs less sweetener in the top chocolate layer.

By Dr. Mark Hyman

Double peanut butter chocolate cups

Ingredients

  1. Bottom Layer

  2. 2 Tablespoons Extra-Virgin Coconut Oil

  3. 1/4 Cup Smooth Peanut Butter

  4. 1/2 Teaspoon Pure Vanilla Extract

  5. 2 Tablespoons Honey (use maple syrup for low FODMAP version)

  6. Top Layer

  7. 2 Tablespoons Extra-Virgin Coconut Oil

  8. 1/4 Cup Smooth Peanut Butter

  9. 1/4 Cup Unsweetened Cocoa Powder

  10. 1/2 Teaspoon Pure Vanilla Extract

  11. 2 Tablespoons Honey (use maple syrup for low FODMAP version)

MAKE THE BOTTOM LAYER

  1. Combine all of the ingredients in a small bowl and mix until very smooth.

  2. Set 10 mini baking cups in a mini muffin pan. Pour about one table- spoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer.

MAKE THE TOP LAYER

  1. Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture.

  2. Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months.

  3. Chill time: 30 minutes

Notes

  1. Try using almond butter instead of peanut butter.

  2. If you prefer your sweet treats a bit less sweet, try using 1 Tbs less sweetener in the top chocolate layer.

By Dr. Mark Hyman

Cilantro Sesame Ginger Pesto

A flavor-packed pesto that goes great on crackers, veggies, whole grains and eggs

Ingredients

  1. 2 cups or more of chopped cilantro

  2. 3/4 cup toasted sesame seeds

  3. 1/2 seeded jalepeno

  4. 2 TB shredded ginger

  5. 3/4 cup olive oil

  6. juice of 2 limes

  7. salt to taste

  8. garlic (leave out for Low FODMAP version)

Instructions

  1. Put all ingredients into blender and blend until smooth.

By Alison Pernell