Orange Chicken

This lighter, delicious and gluten-free version on a classic takeout favorite will make you want to add it to your weekly dinner menu!

It’s full of flavor and on the table in less than 30 minutes! 


For the chicken:

1 lbs. boneless skinless chicken breast, cut into 1 inch pieces

1/4 cup arrowroot 

1/2 tsp. salt

2 tbsp. avocado or coconut oil

For the sauce:

1 large garlic clove, minced

2 tsp. fresh ginger, minced

1 cup 100% orange juice, or freshly squeezed

1/3 cup rice vinegar or apple cider vinegar

3 tbsp. maple syrup or honey

3 tbsp. liquid aminos

2 tbsp. arrowroot

4-6 cups broccoli florets, lightly steamed



First prepare the chicken.

In a large zip-top bag or bowl combine the arrowroot with the salt. Toss the chicken pieces until well coated.

In a bowl mix all the ingredient for the sauce. Whisk until very well combined. 

Cook chicken in a large pan with the oil 3-4 minutes per side. Set chicken aside.

Whisk sauce over medium heat until thickens, then add the chicken and broccoli.

Vevian VozmedianoComment
The Best Grain-Free Bread

Let's be honest, we all love a good piece of bread. But most store bought breads have over 20 ingredients and even the healthy brands have added sugar, or even several sweeteners! Finding a good grain-free bread seems next to impossible! I happened to find a small loaf at Whole Foods. It felt dry AF and it was $11.99!

This bread is the opposite of dry! Its fluffy, moist, and dense. Like a good piece of cake! 

Its delicious on its own, toasted, or even to use for sandwiches!



2 cups almond meal
6 tbsp. arrowroot starch
4 tbsp. flaxseed meal
2 tbsp. tapioca starch
1/2-1 tsp. salt
2 tsp. baking powder
1 1/2 tsp. apple cider vinegar
1/4 cup butter or coconut oil, melted
4 eggs, room temperature
1/2 cup milk, I used homemade cashew milk


Preheat oven to 350f

Whisk almond meal, arrowroot starch, tapioca starch, flaxseed meal, salt and baking powder in a large bowl.

In another bowl whisk melted butter or coconut oil, eggs, milk, apple cider vinegar, and milk.

Mix the wet ingredients with the wet ingredients. 

Pour  bater into a bread pan lined with parchment paper. 

Bake for 40-45 minutes.

Store coved in the fridge for up to 5 days. 

I have made this 3 times now, all a little different.

One variation I added coconut sugar, cinnamon, and walnuts pieces for a sweeter bread with texture. 

With the other one I added one of my favorite seasoning mix, Everything But the Bagel from Trader Joes in the batter and on top. 

Vevian VozmedianoComment
Chocolate Peanut Butter Brownie

Who doesn’t love the combination of peanut butter and chocolate! In the spirit of not wanting to “accidentally” eat an entire pan of brownies, I decided to make this single serving peanut butter brownie instead! Its the perfect combination of fudgy and cakey!

Its also grain-free and vegan! 



1 1/2 tsp. flaxseed meal
1 1/2 tbsp. water
1 tsp. coconut oil
1/4 tsp. vanilla extract
3 tbsp. coconut sugar
1/3 cup almond flour
1 1/2 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
pinch of salt
1-2 tsp. peanut butter



Mix the flaxseed meal and water. Add coconut oil and mix well. Combine the rest of the ingredients except the peanut butter. 

Place the brownie bater in a small baking dish coated with coconut oil. Add the peanut butter and swirl it in.

Bake in a 350f for 15 minutes. 

Cauliflower Rice Mexican Casserole


1 large onion
2 colored peppers, chopped
1 1/2 lbs. ground beef
1 can of salsa
6 cups cauliflower rice or 1 large cauliflower riced
3 tsp. cumin
3 tsp. chill powder
salt to taste
1 tbs. butter
1/2 cup grated cheddar
1/4 cup chopped cilantro to garnish


Heat up the butter in a large pan over medium heat. Saute' onions for 10 minutes, then add peppers and saute' until soft, 3-4 minutes. Season with 1 tsp. chili powder, 1 tsp. cumin and salt then place in a large bowl.
Cook Beef in another pan, season with 1 tsp. cumin, 1 tsp. chili powder and salt. Drain and place in the large bowl, along with the peppers and onions.
Cook the cauliflower rice in the same pan that the beef was cooked in. Season with 1 tsp.cumin, 1 tsp. chili powder and salt then add to the large bowl with everything else. 
Stir in salsa, then pour mixture in a baking tray.
Add cheese on top and bake in a 375f oven for 15-20 minutes or until cheese is melted and slightly golden.
This a great make-a-head dish!
*Use more cumin if you want a smokier flavor.
*Feel free to leave the cheese out.
*Even better served with extra salsa and sour cream!
*This taste even better the next day!


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Superfood Berry Creamsicle

Ice cream, the perfect summer treat!
This Superfood Berry Creamsicle will leave you refreshed and satisfied! It's dairy free, low in net carbs and also sugar-free! You can also use this recipe in an ice cream machine. Feel free to leave the Maca and Acai out of this recipe to make a simple berry creamsicle or ice cream.



1 cup raw cashews, soaked overnight in water and drained

2 cups berries of your choice, I used 1 cup wild blueberries and 1 cup strawberries

2-3 tsp. maca powder

2-3 tsp. Acai powder

I used stevia to sweeten, feel free to use honey, dates, or maple syrup



Place the berries in a high-speed blender and blend until smooth. Add drained cashews and blend again until smooth. Add the rest of the ingredients and continue blending. Pour into popsicle molds and freeze overnight or for at least 4 hours. 

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Chocolate Chip Cookies

Everyone loves a good chocolate chip cookie! 

Gluten-free baking can be a complete fail. But I can reassure you these are one of the best chocolate chip cookies you will ever make! They are moist, crumbly and perfect!

Did I also mention they are vegan?! YES!



1/3 cup coconut oil, melted

1/2 cup coconut sugar

2 tbsp. milk of your choice, I used homemade cashew milk

1 cup oat flour

1 cup almond flour

1 tsp. baking soda

6-8 oz. chocolate chips 



First mix melted coconut oil, coconut sugar, and milk. Then add oat flour, almond flour and baking soda. Mix until well combined. Stir in chocolate chips. 

Place in the fridge for 30-60 minutes to firm up. 

Roll cookie dough into balls and place on a baking sheet lined with parchment paper or a silicone mat. 

Bake in a 350f oven for 8-10 minutes.

Allow to cool slightly before removing. 

Chocolate Avocado Mousse

Who doesn’t love chocolate? 

This recipe is a great way to get some heart healthy monounsaturated fats into your diet! But you might be thinking, avocados and chocolate? 

I promise this recipe will not disappoint!

The key to making this is to make sure all the avocados are well blended, with zero green chunks.

For your picky eaters, just say this is chocolate mousse. Don't say this is made with avocados. Add some berries, chocolate chips or whatever you want to really fool them.

The only person that needs to know this is a healthy treat is you. 



2 avocados 

1/2 cup cocoa powder

2-3 tbsp. milk of your choice

1/3 cup honey or maple syrup

1 tsp. vanilla extract

pinch of salt



Blend all the ingredients in a food processor until smooth.

This recipe is also great to make fudge popsicles! Just place the mousse in popsicle molds and freeze overnight.


Welcome to our brand new website!

First of all, thank you so much for checking out our new website! We have worked very hard to create something that was really "US". The blog-section of this website will be a space for us to talk openly about topics we are very passionate about.

We are looking forward to share a lot of amazing information that hopefully you will like! 🙏🏽❤️💫

Vevian & Benjamin