Healthy Donuts? You bet. Apple Cinnamon Mini-Donuts | 21 Day Sugar Detox Recipe Review

Alex Jamieson & Diane Sanfilippo, author of
The 21-Day Sugar Detox

This summer I made a new friend, and she’s a friend with benefits: she’s a cookbook author!

Diane is smart, sassy, and doing great work in the world. Her popular online program, 21 Day Sugar Detox, has finally been made into a beautiful book, and I’ve been trying out recipes.

My son and I worked together and put these mini-donuts together with another recipe, her Vanilla Coconut Cream – can you say YUMM!?

Apple Cinnamon Mini-Donuts: Gluten-Free & Sugar-Free! From Diane Sanfillippo's The 21-Day Sugar Detox

Apple Cinnamon Mini-Donuts

Original recipe from Diane SanFilippo’s The 21-Day Sugar Detox


2 tablespoons of melted coconut oil or unsalted butter

3 tablespoons coconut oil, divided

1 green apple, peeled and shredded on the big holes of a cheese grater

3 eggs

1/2 teaspoon pure vanilla extract

5 tablespoons full-fat coconut milk

1/2 teaspoon apple cider vinegar

1/4 cup unsweetened coconut flour

1/3 cup almond flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

  • Preheat oven to 350F. Brush a mini-donut pan with the melted coconut oil or butter.
  • In a skillet over medium heat, melt 1 tablespoon of the coconut oil. Saute the shredded apple until soft, about 5 minutes. Scoop onto a plate and allow to cool.
  • In a large mixing bowl, whisk the eggs, vanilla, remaining 2 tablespoons of coconut oil, coconut milk, and vinegar until combined. Add the coconut flour, almond flour, baking soda, cinnamon, cooked apples, and salt to the egg mixture and whisk until smooth.
  • Pour the batter by spoonful into the oiled donut holes, filling each about 2/3 of the way full. The donuts will puff up while baking.
  • Bake for 20 minutes or until the donuts are puffed up and golden brown, about 15 minutes.


Serve with Coconut Vanilla Cream:

Scrape the beans out of a fresh vanilla bean and smoosh together with a rubber spatula at room temperature  with coconut butter until well blended.

How to make Green Smoothies for Fall & Winter

A reader asked how she can continue drinking green smoothies for breakfast in the colder seasons.
Here’s my quick video answer!

I know adding healthy fats and good protein, as well as the right produce are important for a breakfast that keeps me going.

My favorite Green & Protein Chai recipe

1 scoop vegan gluten-free Chai protein powder 
1 large or 2 small seeded pears
½ cup blueberries (thawed overnight if frozen)
2 cups unsweetened coconut/almond milk
1 tablespoon raw coconut oil
2 large leaves of kale
Blend and enjoy!
Hope this helps you stay on track!

Use it at room temp, or if it’s cold, warm it up on the stove top.
If you use unfrozen berries (room temp fruit) it shouldn’t seize up.

Please share this video with your friends! Just click below to Tweet it!

How to make #green smoothies for fall & winter – @deliciousalex made a quick video!




How To Stay Cool (And Drop A Few Pounds) With Natural Foods This Summer

Are you wilting? Living in New York City can be tough on a girl’s hair in the summer. Humidity, heat and shvitzing not only make my ‘do a frizzy mess, but I get cranky, tired and crave cool things to help me get relief.

Rather than reaching for the bucket of ice cream, an expensive iced soy latte or a caffeine filled iced tea, try adding in more of nature’s natural coolers throughout your day. These foods will quench your thirst, cool your internal fires, and help you drop a few pounds if you load up on these instead of the potato salad at the Labor Day picnic! 


Bok choy
Chinese cabbage
Green tea
Mung bean
Sour cherry
Summer squash
Tropical fruit
Wild blue-green algae

Did you love this idea? Please Click To Tweet & Share! 




Compiled From Rebecca Wood’s The New Whole Foods Encyclopedia

10 Reasons Why Summer Is THE Season for Eating Well

GUEST BLOG by Dr. Hyman

I rarely have guests write on my blog: so today’s post is a special occasion! The smart, and dare I say handsome, Dr. Mark Hyman has inspired thousands to heal their diabesity (diabetes + obesity) with good food. Read this and get inspired:


There are so many reasons why I love the summertime: the green grass and warm sunshine, longer days and warmer evenings, more time to savor all the beauty of the outdoors. But the best part by far is the amazing abundance of healthy, fresh, whole foods everywhere you look. In celebration of the richness of the season, I’ve put together my top 10 reasons why there’s no better time to eat well.

1. Food is Fresh, Available, and Affordable

It’s easy to eat fresh, locally grown food when fruits and vegetables are as abundant and available as they are during the summer months. And when food is more available, it’s more affordable, too, since choosing local produce cuts the cost of shipping food from some far-off place.

When food is in season, it’s better for you. Except for freezing, most food storage practices cause a loss in nutrition and quality. Think of all the preservatives and toxic chemicals used to keep packaged foods from going rancid on grocery store shelves. Beware these processed and preserved foods that can’t die. Fresh food is alive, filled with all the nourishment and nutrients needed to keep you alive and thriving!

Eating locally is not only healthy for you, it’s great for your community, too. Participate in the grow-your-own movement by shopping at your local farmers’ market or join a CSA (community supported agriculture). See to find a CSA or farmers’ market near you. For more adventurous ways to go local, try that interesting little farm stand you drive by during your daily commute (they usually offer great value for seasonal fruit and veggies) or try a pick-your-own farm.


2. You Can Get Back To Basics

Summer is all about unwinding, relaxing, and enjoying the simple pleasures of good food and good company. Always keep basic staples in the pantry, so you’ll be ready for an easy, impromptu meal. They don’t need to cost much. To eat well, you don’t have to indulge in expensive specialty foods or the new, trendy exotic fruit du jour. Keep it simple.

Tip: Get back to basics by creating delectable meals out of everyday foods, such as beans and greens. Beans cost only 50 cents per serving, yet give you 7 grams of blood sugar-friendly fiber. Try the Black Bean Salad recipe from The Blood Sugar Solution Cookbook.


3. You Can Savor the Flavor

Summer offers so many ways for you to add flavor to your food without resorting to salt and fat. Herbs, spices, and berries are all plentiful during the warmer months. Get creative, and experiment using herbs like basil, cilantro, parsley, or fresh dill. In the summertime, these are so easy to grow right in your own window!

Here are two recipes from Mark’s Book The Blood Sugar Solution Cookbook! 

Shrimp Salsa & Whole Foods Protein Shake

4. You Can Lighten Your Load

Produce is available in huge quantities and varieties during the summer months. This wide array of options makes it easy to enjoy a light, plant-based diet, which can keep your heart healthy, your waistline slender, and your blood sugar levels optimized.

Try incorporating meatless Mondays into your weekly meal plan or try eating at least one meal a day without animal protein. This can help you lighten the load on your digestive system, as well as on the Earth, since raising animals for food has a greater impact on the environment than growing fruits and vegetables.

Tip: Choose non-GMO tempeh to replace ground beef in your next recipe. This one change will drastically trim your shopping bill, because tempeh costs about a third of what you’d pay for the amount of meat needed to feed a family of four! Try the Spiced Ground Turkey Wrap With Watercress & Avocado recipe from The Blood Sugar Solution Cookbook and replace the turkey with tempeh.


5. There Are So Many Ways To Enjoy Your Leftovers

Remember all those leftover berries from the pick-your-own farm or all the fresh zucchini you found from the farmers’ market? Don’t waste them—re-use them! Here’s one great way to use Monday night’s chicken dinner in Tuesday morning’s breakfast: the Roasted Chicken and Egg White Cup recipe from The Blood Sugar Solution Cookbook.


6. Dine Under the Stars

Add flare to your normal weeknight routine by creating your own summery dinner table outside. No need to go to fancy restaurants to make your meal feel special; decorate your outdoor table with some candles, stones, or fresh flowers to enhance your dining experience! Invite friends over. Make it a potluck! Relaxing under the stars, enjoying a fine meal with friends, will soothe your nerves and help you digest your food, while truly appreciating the magic of summertime.

7. Going Local Can Be Better Than Going Organic

While it’s sometimes OK to choose the conventional versions of fruits and vegetables, whenever possible, it’s best to opt for organic. This limits your exposure to pesticides, fertilizers, hormones, drugs, and other toxins that can be found in conventionally grown food.

When you buy from local farms, you can find fruits and vegetables that are just as nutritious as their organic counterparts, with one distinct advantage: to reach you, locally grown produce doesn’t have to travel the thousands of miles across which some organic foods are shipped. This extra time spent in the back of a truck can make them more costly, yet less nutritious.

8. Summer Food Preparation Is Quick and Simple

When it’s cold out, stews, soups, and slow-cooker meals are best. But these take time to prepare and cook. Summer is all about quick and easy meal prep. Your body craves raw or lightly cooked food, which means less time for you in the kitchen. This gives you more time to get outside and enjoy summer’s simple pleasures.

9. There Is More Than Meets the Eye In Colorful Summer Foods

Summer fruits and vegetables grow in a variety of beautiful colors that make food more pleasing to the eye, and the more beauty on your plate, the more pleasure you receive from your meal. The more pleasure you feel, the less likely it is you’ll overeat. But the beauty of these colorful fruits and vegetables is far more than skin deep. These colors are nature’s way of advertising the phytonutrients, or special, healthy chemicals, they contain. The more color, the better!

10. Enjoy Special Savings When You Buy The Blood Sugar Solution Cookbook This Summer

Design the perfect summertime meal plan. Get tips and tricks for making healthy and tasty meals in your own kitchen. Learn what foods you should eat to boost your metabolism, balance your blood sugar, and lose weight. Try more than 175 tasty recipes that appeal to a variety of budgets, taste preferences, health goals, and lifestyles. Click here to learn more about how easy I have made it for you to buy The Blood Sugar Solution Cookbook, with these fabulous new bonuses:

  • $20 discount in The Blood Sugar Solution Store with your order over $100. It’s like getting the book for free!
  • Online access to the bestselling UltraMetabolism DVD
  • 10-Day Detox Diet—exclusive preview webinar
  • 10 Myths Sabotaging Your Waistline (and Your Health): an eGuide

When “Healthy” Food Isn’t: The Truth About ULTRA Processed Foods

A reader asked me about veggie burgers and faux-meats on Facebook. “Are these healthy?”
My answer is getting a lot of attention, and may make you question your Whole Foods’ purchases:

Cucamelon Salad – What’s a Cucamelon!?

They’re tiny, they’re adorable, and they’re downright delicious.

Cucamelon recipe

These itty bitty cucumbers are a little bit lemony tasting, and pair perfectly with ripe cherry tomatoes and grapes.

Also known as Sanditas or Mexican Sour Gerkins, these little babies are being grown around the US now, and I’ve seen them in well-stocked grocery stores and farmer’s markets on both coasts. Check your local store now, or order seeds for next year here and grow your own!

Cucamelon Salad


Cucamelon Salad Recipe Alexandra Jamieson

Serves 6-8 as a side

2 cups cucamelons (aka sanditas), washed, dried & halved (or chopped Persian cucumbers)
2 cups cherry tomatoes, washed, dried & halved
2 cups red grapes, washed, dried & halved
8 leaves fresh basil, washed, dried & torn
Juice from 1/2 lemon
2 tablespoons olive oil
Pinch sea salt

Combine the cucamelons, tomatoes and grapes in a bowl.
Tear the basil and add to the bowl.
Combine the lemon juice, olive oil and salt in a small bowl. Whisk well.
Pour olive oil mixture over the cucamelons and toss gently. Serve immediately and enjoy the happy sounds of delighted guests.


Inspired by Elise Kornack’s Tomato & Sandita Salad in New York Magazine October, 2013

Hemp Hummus for Hemp History Week

Celebrate Hemp History Week with this delicious, protein rich hummus!

Filled with satisfying protein, anti-inflammatory Omega-3′s and some wonderful seasonings, this hummus is more super-food than your average chickpea paste!

Hemp Hummus

Yield: 4 cups

3 cups cooked chickpeas, drained
1⁄2 cup shelled hemp seeds (AKA hemp hearts)
1⁄4 cup hemp seed oil
2 cloves garlic, minced
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup flat leaf parsley leaves
2 Tablespoons cumin powder
1⁄2 teaspoon cayenne powder
1 Tablespoon freshly ground black pepper
2-3 teaspoons sea salt
Optional garnish: drizzle with a little olive oil and a dusting of paprika

  • Combine all ingredients in a food processor.
  • Process until smooth. You may need to stop and scrape the sides down a few times to completely combine the hummus ingredients.

• Serve with crackers, raw veggies, and the optional garnishes. Storage: Refrigerate in an airtight, class container for up to 4 days.

Trim Your Tummy With Detox Salads: Top 3 Tips For Stomach Slimming Salads

Cool Salads, Hot Body:
Sexy Detox Salads For Tightening Your Tummy This Summer

No matter how you slice them, salads are one of the best ways to slim down your tummy in time for bikini season.

Filled with fiber to move out any bloating and gunk from your intestines, salads are also cooling for your body in the heat, and provide the light, uplifting raw energy that we need to stay active in summer.

Some of the ingredients in my detox salads were chosen specifically because they add extra detox-help for your body, which means you’ll dump the toxins and fat faster:

  • radishes: support energy circulation (AKA “chi”) throughout the body, help remove toxins, and an excellent for helping to digest fat
  • cilantro: great for helping perspiration (sweating helps you detox through your skin), aids digestion, relieves gas and bloating, used to safely remove toxins
  • lemon: dried dampness in the body, aids digestion and supports the liver, your 2nd largest detox organ, and supports bile formation, which improves absorption of minerals

But be careful – those leafy greens can hide a multitude of sins, so be sure you make your summer salads smart.

AND if you’ve been having tummy trouble for a while, it may be time to heal your gut! Bloating, excess fat, constipation and diarrhea are signs that you need to heal.

These are my top recommended supplements for healing your gut: 

My top 3 tips for making tummy-trimming salads:

1. Skip the creamy, high calorie dressings and opt for healthy fats like olive oil or toasted sesame oil with some nice vinegar.
2. Avoid the gluten-filled croutons, and opt for crunchy sunflower or sesame seeds, or chopped bell peppers.
3. If you crave sugar every afternoon, give your body the sweet it craves and add shredded carrots, shredded raw beets, and other sweet root veggies to your salad.

Cold Soba Noodle Salad

8 ounces 100% soba (gluten-free buckwheat) noodles
2 cups chopped watercress or sunflower seed sprouts
½ cup sliced radishes
½ cup sliced celery
½ cup sliced cucumber


½ cup thinly sliced fresh basil
1 tablespoon toasted sesame oil
¼ cup tahini (sesame seed butter)
2 tablespoons wheat-free tamari (soy sauce) or coconut aminos
1 to 2 inches fresh grated ginger
1 tablespoon fresh lime juice

1. Boil 8 cups of water in a medium saucepan. Add soba noodles and cook until tender, about 7-8 minutes.
2. Rinse with cold water in a colander and mix with sliced veggies.
3. Whisk all the dressing ingredients together and pour over cooked soba noodles and veggies.

Quick & Easy Quinoa Salad

1 cup dried quinoa, rinsed & drained three times (or 2 cups of leftover quinoa)
½ cup chopped radishes
½ cup chopped cucumbers
½ cup chopped celery
½ chopped red onion
½ cup chopped fresh parsley or cilantro
½ cup chopped organic red bell pepper
1 tablespoon olive oil
2 teaspoons umeboshi vinegar
pinch Himalayan pink salt or fleur de sel

1. Bring 2 cups of water to a boil and add rinsed quinoa to the water. Stir well, cover and simmer for 15 minutes. Turn off heat and allow to steam for 3 minutes more.
2. Allow cooked quinoa to cool in a big bowl while you cut the veggies.
3. Combine all ingredients together in the big bowl and stir well to mix.
4. Eat right away or cover and refrigerate to allow flavors to marry.

Chickpea Avocado Lemon Spinach Salad

¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice (2-3 lemons)
½ teaspoon minced garlic
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
3 cups cooked chickpeas, rinsed and drained
1 ripe avocado, cubed
1 cup finely chopped flat leaf parsley or baby spinach leaves

1. Combine olive oil, lemon juice, garlic, salt and pepper in a large mixing bowl.
2. Whisk well and add the chickpeas, avocado and parsley. Stir well to combine and cover bowl with plastic. All the flavors to marinate in the refrigerator for at least 1 hour, up to overnight.
3. Remove from the refrigerator and stir well before serving. Serve cold or at room temperature.


Did you like these recipes? Be sure to share them with friends!

Are we connected on Facebook yet? LIKE and get in on the conversation!

Healing Weeds: Not THAT Kind of Weed! Hemp History Week Give-Away

Winning a new yoga outfit is awesome, helping improve farmer’s lives & protecting the environment is SUPER EXCITING!

I want YOU to support Hemp History Week, and when you like and share this video I made, you’ll not only support an important, growing movement in the USA, you’ll be entered to win the cute yoga outfit I’m wearing, made of, YOU GUESSED IT: HEMP!

  1. Watch, share and win here:

Here’s the situation:

Hemp should be a legal crop in the US of A, and here’s why:

  1. Hemp is NOT marijuana, it is a drug-free plant used for creating fibers and food.
  2. Hemp farmers in Canada make hundreds of dollars an acre more than American farmers who grow cotton, soy and otehr commodities, with far less toxic fertilizers and insecticides.
  3. The market for hemp products is an estimated $450 million dollars annually and growing. Even with Canada’ entry into hemp production in the late 1990′s, demand for hemp seeds and fiber is exceeding supply. U.S. farmers want an opportunity to grow this crop once again, and share in the rewards of hemp’s soaring popularity.
  4. Hemp seeds and oil are a healthy food for humans to enjoy, adding complete protein and valuable Omega-3 oils.



So was I. That’s why I am an official endorser for Hemp History Week, along with Dr. Andrew Weil, Alicia Silverstone, and more.

Please like and share the video, enter to win the hemp yoga outfit from Prana, and support Hemp History Week Here: 


Have you subscribed to my YouTube Channel yet? Click here, baby!