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Creamy Avocado Artichoke Pesto Dressing



  • 2 avocados
  • 2 cups basil
  • 1/4 cup cashews
  • 1/2 lemon, juiced
  • 2 garlic cloves
  • 1/8 tsp salt and pepper
  • 2 cups water


Add all ingredients into a high speed blender or food processor.

Scrape down sides to make sure all the ingredients are mixed until smooth

Add a tbsp of water a time if needed until you’ve reached your desired consistency


Recipe given by Jocelyn Sidwell Holloman

Best Chicken Tacos


-Buy a rotisserie chicken

-Shred all chicken off the rotisserie chicken and dark meat and white only soft drum

Put in a separate container

Get a pan and put in

  • 2 tablespoons Avocado oil
  • 2 onions sliced super skinny
  • Lightly browned 2 onions
  • Add some more avocado oil and garlic
  • Add pulled chicken off rotisserie

First sear the chicken, once chicken is seared 

  • Add 4 cloves of garlic
  • 1 teaspoon cumin

At the end add

  • 4 tablespoon fresh cilantro
  • 3 teaspoon honey
  • 2 tablespoon organic earth balance butter

Garnish at the end with 1/2 cup of cilantro And 2 limes

Almond Butter Cookie


3 Ingredient Nut Butter Cookies

(Keto, Low Carb, Gluten Free, Paleo, Plus a Vegan Option)


  • 1 Cup Almond Butter (can use any nut or seed butter)
  • ¾ Cup Granulated Sweetener of choice (I like Monk Fruit Stevia Blend)
  • 1 Large Egg
  • Large baking sheet
  • Parchment Paper
  • Medium Cookie Scoop

Egg-Free Version

  • 1 Cup Almond Butter (can use any nut or seed butter)
  • ¾ Cup Granulated Sweetener of choice (I like Monk Fruit Stevia Blend)
  • 3-4 Tbsp. Ground Chia Seeds


  • Preheat oven to 350 degrees
  • Line a baking sheet with parchment paper
  • In a large bowl, mix all 3 ingredients until well combined. When using the egg-free recipe add 3 Tbsp. to the mix first. If too thin add the other Tbsp.
  • Use cookie scoop to place dough on cookie sheet about 3-4 inches apart
  • Press dough into a cookie shape and press with a fork.
  • Bake for 8-10 minutes until golden brown
  • Remove from oven to allow to cool until soft, firm and chewy.


Cauliflower Buffalo Wings



  • 1 Large head of cauliflower or buy the already precut florets 2 bags about equal to a large head

For the batter:

  • 1 cup almond milk
  • 3/4 cup Rice  flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp ground black pepper

For the Buffalo wings sauce:

  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 2 tbsp tamari
  • 2 tbsp tahini
  • 2 tsp paprika
  • 3 tsp garlic powder


  • Preheat the oven to 450ºF
  • cut the cauliflower head into  florets.
  • Mix the batter ingredients in a bowl until well combined.
  • Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
  • Bake for 20 minutes, flipping the florets over half way through.
  • To make the Buffalo wings sauce you can  add them to a blender and blend until smooth.
  • Toss the baked florets in the sauce,. Shake off excess and place back on the baking sheet.
  • Bake for another 20 minutes or until golden brown
  • Flipping the florets over half way through and make sure they are crispy.

Spinach Cauliflower Mashed Potatoes

Mashed cauliflower with oil in blue bowl on wooden table. Dinner for a low-carb, keto diet


  • 2 Bags of Cauliflower

  • 2 Cups of Spinach

  • 1/2 Stick of Butter

  • 1/2 1/8 Cup of Olive Oil

  • 1 Cup of Fresh Chives

  • 1/2 Cup of Onions

  • Pinch of Salt


Put the Cauliflower in a pot and boil until tender. Then place the Cauliflower in a food processor - add Butter and Olive Oil before you start to mix.

Transfer the Cauliflower Mashed Potatoes into separate pan and mix Spinach and fresh Chives into it.

Then sauté Onions in a pan with Olive Oil. Add in The Cauliflower mixture with Spinach and Chives. Make sure to mix to cook the Spinach a little longer. Add Salt to taste.

Pour Spinach Cauliflower Mashed Potatoes into a pan and top with Chives. Serve and enjoy!

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