LIVing Well with LivChiro

Organic Vegan Chocolate


 1/2 cup organic coconut oil 

1/2 cup organic cocoa powder

1/4 cup natural honey or maple syrup


1/2 cup organic nut butter (your choice)  

1 drop flavoured extract (vanilla and mint are our favourites!) 

heat coconut oil until melted

whisk in cacao powder and maple syrup. Top with pecans & sea salt, and then freeze in mini muffin cups. Store in the freezer. 

Bliss Balls!


2 scoops of Vega performance Sport Protein
4 tbsp walnut pieces
3 tbsp sunflower seeds
3 tbsp natural peanut butter
2 tbsp local creamed honey
2 tbsp raw cacao
3/4 cup almond milk
Dash of cinnamon
Dash of sea salt  

Crunchy Summer Asian Slaw


 1 cup cooked red lentils
2 cups baby kale 🌱
1 cup chopped purple cabbage
2 carrots 🥕thinly sliced (lengthwise)
1 cup snap peas sliced (lengthwise)
Handful chopped dill
2 tbsp hemp ♥️ 's

1 tbsp coconut vinegar (or brown rice, red wine, apple cider vinegar)
1/2 lime squeezed
1-2 tbsp olive or flax oil
Sea salt to taste

Serves 2. 💚 

Anti- Inflammatory Morning Tea


Juice of 1 lemon 

1 inch raw ginger, sliced 

1 tbsp apple cider vinegar 

1 tsp turmeric 

1 tbsp raw honey (optional for sweetness) 

Place all ingredients in a 1 liter jar or pitcher and fill the jar with warm-boiling water. Mix and Enjoy! 

All of the ingredients in this drink are anti-inflammatory by nature. Drink this in the morning on an empty stomach to help improve digestion, improve liver function and detox your system. 

Gluten, Dairy and Sugar Free Cookies


 1 cup almond flour 

1/4 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons coconut oil or butter, room temperature

4 tablespoons raw maple syrup 

6 tablespoons natural almond butter, room temperature

1 1/2 teaspoons vanilla extract

1 large egg, room temperature

1/2 cup cocoa nibs (optional 

Mix it all up and bake at 350 for 10-12 mins. Enjoy! 

Avocado Dressing


2 avocados  

1/2 tomato 

 1 tbsp Bragg's liquid aminos  

Juice of 1 lemon  

3/4 cup warm water (add slowly, depending how creamy you prefer your dressing)

1 tsp honey   

Blend all ingredients together in a blender and voila! Delicious dressing for salads all week 

Quinoa Veggie Burgers


1 tbsp coconut oil 

 1 cup shredded carrots 

 1 cup shredded zucchini 

 1/2 cup diced onion  

2 cloves garlic  

2 cups cooked quinoa  

2 tbsp xanthan gum - binding agent 

 2 eggs beaten   

Saute the first five ingredients in a frying pan. Then add the last three and the sautéed mixture all into a mixing bowl and combine thoroughly. Shape into about 6-8 patties and bake in the oven on 350 for 15 minutes. You may want to fry them but we found the inside didn't cook as well when fried.    

Low Carb Muffins


1 cup almond flour 

1/3 cup Erythritol

1 tsp. cinnamon

2 teaspoons gluten-free baking powder

1/8 tsp. sea salt 

1/4 cup butter 

1/4 cup unsweetened almond milk 

2 large eggs

1/2 tsp vanilla extract 

Preheat over to 350 degrees f and line a muffin tin. 

In a large bowl stir together the almond flour, erythritol, baking powder, cinnamon and sea salt. 

In a small bowl whisk together melted butter, almond milk, egg and vanilla. Whisk the wet mixture into the dry. 

Pour evenly into muffin tin. 

Bake 15-18 minutes, Enjoy! 

Zucchini Noodles with Avocado Pesto


 Zucchini (approx. 4-5 cups spiralized/ 2-3 zucchini)

1 Tbsp coconut oil

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

3 Tbsp olive oil

Cracked black pepper, to taste


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. If you do not have a spiralizer, peel the zucchini skin off and then use the peeler to grate the zucchini into long strips. OR buy the pre-prepared ones at Costco! 
  2. In a food processor or blender, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. In a large skillet over medium high heat melt coconut oil then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

Power Breakfast (AKA- Avocado Toast :) )


Toast your favourite bread (we like gluten free, Quinoa or flax!)

Mash up an avocado on top with a sliced hard boiled egg. Salt & pepper to taste 

You can add all kinds of toppings to your avocado toast such as tomato slices, turkey bacon, pomegranate seeds.. the options are endless!)