Paleo, Whole30 Recipe: Golden Milk Latte

Madeline Mackinnon’s Golden Milk Latte is sure to satisfy as the weather is cooling down and recipes for cozy comforts find their way into our kitchens.

Rich in anti-inflammatory turmeric and ginger and warming from spices like cinnamon and cardamom, you will definitely want to take out a few minutes to prepare this hormone-balancing tea elixir (I certainly enjoyed it!)


Read more about the benefits of this Golden Milk Latte over at Natural Hormone Healing!

Paleo Recipe: Blueberry Smoothie Bowl with Toasted Toppings

I’ve definitely gotten into the smoothie bowl trend that has taken over the Internet and on cafe menus just about everywhere.

Smoothies have been a great way for me to incorporate energizing adaptogenic herbs into my day, such as cordyceps and astragalus.  I enjoy a smoothie’s cooling effect on my body after an intense workout (though many smoothies actually have a warming effect, it just depends on what you put into them) and it’s really fun designing them.  You can’t mess them up.  Just blend a smoothie and top it with everything you like.


Blueberry Smoothie Bowl with Toasted Toppings

Serves 1



1 cup purified water (or your favorite nut/seed milk)

1 banana (reserve 1/4 of your banana to use as a garnish)

1/2 cup fresh or frozen blueberries

2 Tbs. collagen peptides or hydrolysate gelatin

1 Tbs. chia seeds (black or white seeds are fine)

2 Tbs. dried and unsweetened shredded coconut

1/8 tsp. vanilla powder

1/2 tsp. ground cinnamon

Sea salt to taste (I use about 1/4 tsp.)

Optional: 1 tsp. cordyceps powder

Optional: 1 tsp. astragalus powder

Optional: 1 scoop of protein powder (I recommend a grain-free protein)


Banana slices

Chia seeds

Fresh berries

Toasted dried and unsweetened coconut

Toasted cashews

Sprouted pumpkin seeds


Slice banana and add to a high-speed blender, reserving ¼ of the slices to use as a garnish.

Add the remaining smoothie ingredients to the blender and blend on high until all is completely combined.

Pour into a bowl and top with garnishes.  It may be helpful to allow your smoothie to set in the freezer for 5-10 minutes before topping with garnishes.

I hope you enjoy making your own smoothie bowl!

AIP, Paleo Recipe: Chocolate Avocado Pudding

Trust me when I say you will want to make this recipe for Chocolate Avocado Pudding.

Perhaps the smoothest and most delicious chocolate pudding I have ever had, and because its ingredients support hormonal health, I felt great after enjoying it as an afternoon treat. Yes!


All you need is a few minutes to blend this chocolate pudding, but give yourself plenty of time to sit, relax and enjoy every bite of this health supporting and decadent treat.

You can find this recipe by visiting the Instagram of Madeline Mackinnon of Natural Hormone Healing.


Paleo, Whole30 Recipe: Chinese Chicken Salad with Ginger Sesame Vinaigrette

Summer is here and it’s time to enjoy beautiful and nutritious salads!  Here is a Paleo, Whole30 recipe that you can make in advance and pack with you wherever you go because this salad is sturdy, and really fantastic!


Chinese Chicken Salad with Ginger Sesame Vinaigrette:

Serves 2-3


2 boneless chicken breasts, cooked, cooled and diced

1 mandarin orange, peeled (a quick option is to use canned mandarin oranges, look for them without added sugar)

1 head of romaine lettuce, chopped

1/3 head of purple cabbage, chopped

1/3 head of green cabbage, chopped

1 red pepper, sliced and chopped (omit to keep this recipe AIP, use a peeled and chopped carrot instead)

4 radishes, sliced in thin strips

Handful of fresh cilantro

1 scallion, minced


4 Tbs. olive or avocado oil

2 Tbs. sesame oil (omit to keep this recipe AIP)

1 Tbs. tomato paste (omit to keep this recipe AIP, use a whole carrot instead)

2 Tbs. coconut aminos

2 Tbs. apple cider vinegar

1″ piece of peeled, fresh ginger

1 tsp. sea salt

Black or white pepper to taste (omit to keep this recipe AIP)

Sprouted nuts or seeds of choice to top on salad (omit to keep this recipe AIP)


Add all of your salad ingredients to a large mixing bowl (It doesn’t matter what order everything gets added to the bowl.  Just get it all in there).

Toss everything with salad spoons or a baker’s spatula.

Divide evening between 2-3 containers.  This is a big salad so use big containers (it will make tossing the vinaigrette much easier).

If you are not taking this salad to-go, simple leave it in the bowl.

Add all vinaigrette ingredients to a blender and blend on medium-high until the ginger has been completely liquefied.  It will be creamy.

Store vinaigrette in 2-3 small containers until ready to add to your salad (or store in one jar if you are not dividing the salad into lunches).

Sprinkle your salad with a tablespoon of sprouted nuts or seeds.