Fourth Cooking Class

Guys! It was awesome having the chance to share my passion for healthy living with all of you. Thank you so much for your time and for being fantastic taste-testers. Stay in touch by either subscribing to my newsletter and/or following @nakedflavors on instagram or facebook.

And for all the ladies who are dealing with gut, skin or weight issues, make sure to save your spot for my upcoming free online class “3 Simple Tools to Heal Your Gut & Feel Your Best” on Thursday, September 29th at 2:00 pm (PST) – Everyone who signs up will also get the recording, so don’t worry if you can’t make it to the live class.

Alright! Without further ado, here are the recipes I shared with you earlier. If you ever decide to make them, remember to tag @nakedflavors 🙂 Enjoy!

Brussels Sprouts (2 servings)


  • 2 cups shaved Brussels sprouts
  • 1 cups mushrooms, sliced
  • 3 springs of thyme
  • 1/2 cup cherry tomatoes, sliced
  • Sea salt + pepper, to taste
  • 1/2 tsp garlic powder
  • 3 strips cooked bacon, chopped
  • 1 tbsp butter + 1 tbsp olive oil


  1. Melt butter together with olive oil over medium heat in a large skillet.
  2. Add Brussels sprouts and cook for 5-7 minutes.
  3. Add mushrooms, tomatoes as thyme. And season with sea salt, pepper and garlic. Cook for 3-5 minutes.
  4. Add cooked turkey. Mix and serve hot. If you want to enjoy this meal for breakfast, top with a fried or poached egg.

Spicy Mayo Garlic 



  1. Mix all the ingredients in a bowl and store in a mason jar for about 2 weeks.

Zuppa Toscana << click for recipe

Pumpkin balls

  • 1 cup almond butter Can use any smooth nut or seed butter of choice
  • 3 tbsp pumpkin puree
  • 2 tsp cinnamon powder
  • 1 tsp ginger powder
  • Punch of sea salt
  • 4 tbsp coconut flour
  • 2 tbsp coconut nectar


  1. In a large bowl, combine almond butter with pumpkin puree and mix well.
  2. Add your coconut flour, cinnamon, ginger, sea salt and coconut nectar and mix until fully incorporated, and a thick batter remains. If the batter is too thin, add a little extra coconut flour.
  3. Line a large plate with parchment paper. Using your hands, form 18 small balls and place in the plate. Refrigerate until firm. 

No Bake Pumpkin Pie 


  • 2 cups cashews 
  • 1 cup pumpkin pure 
  • 1/2 cup coconut oil 
  • 1 cup coconut cream 
  • 2 tsp cinnamon powder 
  • 1/3 cup coconut nectar 
  • pinch of sea salt 
  • 1/2 cup dark chocolate (I like this one)
  • 1 tbsp coconut oil 


  1. Blend everything (except the last two ingredients on the list and process until cashews turn into a paste.
  2. Transfer mixture to a spring form mold. 
  3. Freeze for a couple of hours.
  4. Melt dark chocolate chips and 1 tbsp coconut oil on a double broiler or in warm up in the microwave for 30 seconds. 
  5. Drizzle on pumpkin pie. 

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