Date Filled Almond Cookies, a great Christmas treat!

December 5, 2015

Everyone wants to have sweet treats at Christmastime, right?   Here is the answer to a decadent cookie that not only tastes great, but is very nutrient dense; in other words, REALLY HEALTHY!!!  Made with freshly ground whole raw almonds adds the all important essential fat to our diet, as well as fiber and a host of minerals.  Have them for breakfast!  I believe I posted this recipe about 2 years ago, but continue to get requests, so here it is again.

You can make the filling ahead of time and refrigerate it or freeze it.   The cookies are very easy to make, but need extra care in baking, as they burn very easily.  This recipe comes from my book “What Your Doctor Doesn’t Tell You About Foods, book two.”  I have no idea where the original idea came from, or how much I have adapted it.


Date Filled Almond Cookies 4 (Custom)

Date Filled Almond Cookies

4 cups finely ground almonds

1/3 cup melted butter or ghee, cooled to room temperature

1/4 tsp. baking soda

1/4 tsp. unrefined sea salt

1/2 cup liquid honey, cooled to room temperature

  1.   Mix all ingredients together in a medium bowl.
  2.   Roll into small balls, or drop by teaspoon onto oiled or parchment lined cookie sheets.
  3.   If the dough is firm, you may flatten the cookies with the back of an oiled teaspoon.
  4.   Bake at 300 F. until golden brown, anywhere from 5 to 10 minutes.   Do not over bake.
  5.   Cool on wire rack.


1 lb. pitted dates

1/3 cup water, or more to make desired consistency.

  1.   Place water and dates in a saucepan and gently heat, stirring often, until a paste.
  2.   Spread between two cookies.

For great stocking stuffers this Christmas, purchase one of the above books for $20, or download it for $7.99 at



Pumpkin Love!

November 11, 2015

I enjoyed the beauty of this growing Cinderella Pumpkin all summer.


Pumpkin in garden (Custom)Now I am enjoying eating it!  This Pumpkin Bison Stew is easy to make, very tasty, and freezes well.   It began in my book Eat Away Illness as Oven Beef or Bison Stew, but here I’ve substituted pumpkin for turnips.   It worked well.

Pumpkin bison Stew (actual size) (Custom)

Pumpkin Bison Stew

onions, quartered

coconut oil

1 pound bison, cubed

2 tbsp. whole grain flour of choice

pumpkin, cubed

carrots, coined

celery, sliced

herbs of choice, e.g. oregano, basil

Celtic sea salt to taste

3/4 cup tomato juice (may use tomato paste mixed with a bit of water)

2 cups vegetable broth, filtered water or leftover red wine

  1.  Saute onions in oil until transparent.
  2. Add bison and saute.
  3. Sprinkle with the flour and stir to combine.
  4. Add veggies and herbs and liquids.
  5. Bake at 300F. for 3 hours.

Serve with a green salad for a well balanced meal.

Enjoy the health benefits of pumpkin this winter.


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Ideas for a Healthy Christmas! Lemon Curd and Coconut Snack Bars

December 8, 2014

Hello Everyone. I am continuing my posts on tips and tricks for a healthier Christmas for you. Watch instagram, twitter, and facebook as well.

Why not try making your own Lemon Curd? Easy to make. Good quality protein. No sugar. Great for fast tart fillings. Top with whipped cream or coconut cream. Makes a great fruit dip mixed with good quality yogurt. Many of you have Cook Your Way to Health. The recipe is on page 141 or you can Download at for $7.99! Makes a great stocking stuffer for those who like to use their ipad for cooking in the kitchen!

Lemon Curd

1/2 cup melted butter
1/2 cup liquid honey
1 – 3 tbsp. tbsp. grated organic lemon rind
1/2 cup organic lemon juice
6 organic eggs, lightly beaten
1/8 tsp. unrefined sea salt

1. In top of double boiler, combine the listed ingredients and mix well.
2. Keep a wire whisk handy to aid in making a creamy texture.
3. Set over boiling water and cook, stirring constantly with a wooden spoon for 1 – 5 minutes, or until thick and smooth.
4. Store in a glass covered jar in the fridge.

Great on toast, in jelly rolls, or pudding. Try making little baked tart shells from whole grain wraps rather that pastry. When I serve these at demonstrations, I bake small rounds of wraps in mini muffin tins and fill with this creamy curd.

Lemon Curd

Another great idea is to make your own healthy coconut bars.

Coconut Snack Bars

These bars are excellent as a travel snack, individually wrapped; wonderful as a candy treat at Christmas cut into very small squares and decorated with a piece of dried fruit such as unsulfured cherries; and as a lunch box treat for your child. Nut free, dairy-free, gluten-free and TASTY!!!

2 cups organic shredded unsweetened coconut

¼ cup raw blue agave

4 tbsp. virgin coconut oil

1 tsp. vanilla

1/8 tsp. unrefined salt.

1. Combine all ingredients in a food processor and process to desired consistency. Very creamy makes a smooth bar, while slightly chunky makes a chewy bar.

2. Press into an 8 x 8 pan and refrigerate for 1 hour.

3. Cut into desired size bars.

4. Store in fridge or freezer.

Watch for these bars and other great snack ideas in my new book on Kid’s Lunches, coming soon.


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

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Sweet and Spicy Peanuts

December 4, 2014

Here is a recipe for some healthy peanut snacks for the Christmas season. High in protein, healthy fats and sweetener, and no unhealthy additives. Purchase roasted shelled organic peanuts for the best nutrition.

A recipe for sweet potato soup in Chef Michael Smiths Kitchen used a version of these spiced peanuts on top of the soup. I removed the sugar, and used dry roasted peanuts from the health food store instead of raw peanuts.

Sweet and Spicy Peanuts

4 cups dry roasted peanuts (the kind used for making peanut butter or organic if you can find them)

1 heaping tsp. chili powder

½ heaping tsp. cinnamon

½ heaping tsp. ground cumin

½ heaping tsp. ground coriander

½ heaping tsp. ground nutmeg

3 tbsp. butter or coconut oil

3 tbsp. honey

2 tbsp. coconut sugar

1. Whisk spices together. Add coconut sugar and combine. Set aside.

2. Preheat oven to 350 F.

3. In large saucepan bring honey and butter to a bubbling simmer on medium high heat.

4. Stir in the peanuts until evenly coated.

5. Spread on parchment paper in a single layer on a baking sheet and bake approximately 15 minutes or until golden, stirring occasionally to brown evenly.

6. Place in a large bowl, add spices and coconut sugar and toss to coat.

7. Spread back on cookie sheet to cool.

8. Store in glass jars.

Serve as is for a snack or use on top of squash or sweet potato soup as a garnish.

Have a healthy Christmas!

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

The NEW Bran Muffins in Waiting!

October 17, 2014

You know how many of us still like those old Bran Muffins we ate as a kid? Well I have the updated, healthier version for you. In my book Eat Away Illness, I have this lovely recipe for Bran Muffins in Waiting. The batter keeps in the fridge for days; so handy. BUT! What is wrong with that? Well, not only do I think bran is a very harsh food, but it has gluten as well. So, after someone ate my Bran Muffins three days in a row, and had stomach issues, I decided it was finally time to remake this recipe in a healthier way. Not only does this version have the great quality of protein using garbanzo flour and grain flour, but it uses many more whole nuts and seeds: ground almonds and ground flax in addition to the hemp seeds.

Delectable Muffins-in-Waiting!!!

1 cup ground flax
1 cup warm filtered water
1 cup raisins soaked in additional warm water
1 1/2 cups spelt flour (or buckwheat flour with 1 tbsp. guar gum for gluten-free)
1 cup chickpea (garbanzo) flour
2 1/2 tsp. baking soda
2 large eggs
1/2 cup melted honey
2 tbsp. blackstrap molasses
1/2 cup room temperature cold pressed olive oil
1 cup hemp seeds (sometimes I use part chia seeds)
1 cup ground almonds
2 cups milk of your choice
2 tbsp. apple cider vinegar

1. Soak ground flax seeds in warm water in a small bowl.
2. In a medium bowl, combine flours and baking soda.
3. In a third bowl, combine the eggs, honey, molasses and oil.
4. Add vinegar to milk and allow to sit for 5 minutes.
5. Alternately add flour mixture and milk mixture to the egg mixture and stir until well combined.
6. Drain raisins and add to batter. Stir to combine.
7. Add the soaked flax, stirring well to combine, making sure there are no lumps left.
8. Add the hemp seeds and the ground almonds and combine.
9. Refrigerate this mixture in a sealed container for at least 6 hours before baking.
10. Fill oiled muffin cups and bake at 400 degrees fahrenheit for 20 minutes or until toothpick inserted comes out clean.

Makes 2 dozen.


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Paulette Millis
Author, Speaker & Registered Nutritional Consultant

My Favorite Raw Salsa!

September 19, 2014

Howdy Everyone!

I am now addicted to this very nutritious fresh salsa! So easy to make…. I use it on salad in place of dressing, for snacks with corn chips or whole grain crackers, over eggs, and as a meal replacement with brown rice crackers, mozzarella goat cheese, and salsa piled on top – yummy. I may have posted this last year, but it bears repeating!

Fresh Raw Salsa

2 cups finely diced ripe tomatoes
2 thinly slice green onions
1/2 cup chopped fresh cilantro
1 finely diced large ripe avocado
2 tbsp. hemp oil
3 tbsp. organic lime juice
1/8 tsp. chipotle powder or to taste
1/2 tsp. ground sea veggies
1/2 tsp. unrefined sea salt or to taste
1 tbsp. chia seeds

1. Combine all ingredients in a bowl and let sit for 1/2 hour to allow flavors to marry.
2. Keep refrigerated.

Fresh Raw Salsa


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Rice Noodle Street Food

June 4, 2014

Last night I tried a new recipe for a noodle bowl and it is a keeper. Like many recipes, I find the idea and then make it my own by changing to whole grain foods, natural sweeteners and unprocessed ingredients. This is wonderful stir fried the second day as well. I added 1/2 cup of cooked great northern beans for 1 serving to make a complete meal! Easy, yummy, and gluten and dairy free as well.

Many countries serve this kind of dish on the street, hence the name.

Watch for this recipe in my upcoming book on Lunches and Munches for Kids…..

Rice Noodle Street Food

8 ozs. Brown rice vermicelli

½ cup pure water

1 tsp. vegetable seasoning (homemade is great)

3 tbsp. Braggs Vegetable Seasoning Liquid

1 tbsp. red wine vinegar

1 tbsp. raw blue agave

2 tbsp. coconut oil

½ lb. shitake mushrooms, stemmed and thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

½ small onion, thinly sliced

4 cups Napa cabbage, thinly sliced

2 cloves garlic, minced

2 tbsp. curry powder

4 green onions, thinly sliced

1. Pour boiling water over noodles and let soak for 15 minutes.

2. To make sauce, whisk together the 1/2 cup water, vegetable seasoning, Braggs, vinegar, and agave and set aside.

3. In wok or large cast fry pan, heat coconut oil to medium heat.

4. Add mushrooms, peppers, onion, and stir fry 2 to 3 minutes until vegetables are softened.

5. Add cabbage, garlic and curry powder and stir fry 2 more minutes.

6. Add sauce mixture and stir to combine.

7. Add drained noodles and stir to combine, continuing to stir until noodles are heated through and have absorbed some of the sauce.

8. Place in serving bowl and sprinkle with green onions.


Paulette Millis RHN, RSW
Author and Speaker