Recipes

Apple Crisp

The perfect recipe to bring to a family gathering or holiday get-together! Coconut milk vanilla ice cream is optional, but encouraged.

Apple Crisp

A delicious, no-fuss apple crisp perfect for a family gathering or holiday. Gluten-free and refined sugar free. 

Course Dessert
Keyword applecrisp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Author lexiborr

Ingredients

For the filling:

  • 5 medium sized apples peeled and sliced thin
  • 1/4 cup maple syrup
  • juice of half a lemon
  • 1 tsp cinnamon

For the crisp:

  • 3/4 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/4 cup gluten-free rolled oats
  • 1/4 cup maple syrup
  • 2 tbsp melted coconut oil
  • 2 tsp cinnamon
  • pinch of sea salt

Instructions

  1. Preheat oven to 350F.

  2. Peel your apples and slice them thin. Add them to a large bowl with all of the filling ingredients and mix well.

  3. Place the apples evenly into a pie dish and set aside.

  4. For the filling, combine all ingredients into a bowl and mix until I crumble is formed. Place evenly on top of the apples. 

  5. Bake for about 30 minutes, or until the apples are bubbling and the crisp is golden brown. 

Recipe Notes

To keep this recipe grain free and paleo, omit the oats.

Roasted Rainbow Carrots

Roasted Rainbow Carrots

Roasted rainbow carrots with toasted pine nuts and fresh parsley in a garlicky tahini sauce. The perfect side dish for any occasion!

Course Appetizer, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo
Keyword roastedcarrots
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author lexiborr

Ingredients

For the carrots:

  • 2 lb. rainbow carrots
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

For the Tahini Garlicky Sauce

  • 1/4 cup tahini
  • juice of half a lemon
  • 2-3 tbsp of warm water
  • 1 tsp grated garlic
  • sea salt and pepper to taste

For the toppings:

  • 1/4 cup toasted pine nuts
  • bunch of fresh parsley chopped

Instructions

For the carrots:

  1. Preheat oven to 375F

  2. Wash the carrots well but do not peel. Cut the carrots into thirds lengthwise and place into a large mixing bowl.

  3. Add in the avocado oil and spices and mix well until the carrots are coated evenly. 

  4. Place carrots on a large baking sheet and bake for 30-35 minutes or until the outsides are golden brown.

For the garlicky tahini sauce:

  1. Whisk together the tahini, lemon juice, warm water, garlic, sea salt and pepper until smooth. 

To finish:

  1. Heat a skillet over the stove (medium/low) and let pine nuts brown.

  2. Chop a bunch of parsley or any other fresh herb.

  3. Finish carrots with the tahini sauce, toasted pine nuts, parsley, and sea salt and serve!

Pumpkin Spice Bliss Balls

Pumpkin Spice Bliss Balls

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword blissball, energyballs, pumpkinspice
Prep Time 10 minutes
Total Time 10 minutes
Author lexiborr

Ingredients

  • 1 1/2 cups raw walnuts
  • 6 medjool dates pitted
  • 2 tbsp pumpkin pureé
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Optional:

  • shredded coconut for garnish
  • extra pumpkin pie spice for garnish

Instructions

  1. Place the walnuts into a food processor and pulse until finely ground.

  2. Add in the rest of the ingredients and pulse until well combined.
  3. Roll the dough into small balls and store in the refrigerator or freezer.

Recipe Notes

If your dates are dry and not quite juicy, I recommend soaking them in warm water for ten minutes prior.

Crispy Parsnip Fries

Meet your new favorite side dish! I often forget about parsnips and how much I enjoy them. These crispy baked parsnip fries are easy to make and so satisfying! Parsnips look like white carrots, but they have a nuttier flavor and in my opinion are WAY TASTIER.

Crispy Parsnip Fries


Course Appetizer, Main Course, Side Dish
Cuisine glutenfree, Paleo, Vegan
Keyword parsnipfries, parsnips
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author lexiborr

Ingredients

  • 3-4 large parsnips cut into "fries"
  • 1 1/2 tbsp avocado oil or melted ghee
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • pinch of black pepper

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Set a rack in the middle of the oven.

  2. Wash and scrub your parsnips and cut into "fries". 

  3. In a large mixing bowl, combine your parsnips with the avocado oil and spices and toss until the parsnips are evenly coated.

  4. Arrange parsnips on the baking sheet, spread out so no two are touching.

  5. Place in the oven and bake for 20 minutes, until bottoms are beginning to brown.

  6. Remove from oven and flip using a spatula. Continue to bake another 10-15 minutes or until golden brown and crispy.

  7.  Serve with as a side dish, appetizer or snack!

Paleo Pumpkin Pie Squares

Paleo Pumpkin Pie Squares

Course Dessert, Snack
Cuisine glutenfree, Paleo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people
Author lexiborr

Ingredients

  • 1 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup maple syrup
  • 3/4 cup coconut flour
  • 1 tbsp melted coconut oil
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350F

  2. Combine all ingredients in a mixing bowl and stir well until smooth

  3. Transfer to a lined 9x9 baking dish with parchment paper

  4. Bake for about 45 minutes or until a toothpick comes out can in the center!

Roasted Turmeric Cauliflower Soup

Roasted Turmeric Cauliflower Soup

A nourishing soup made with simple ingredients. Paleo, dairy-free and low in sugar!

Course Appetizer, Main Course, Soup
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author lexiborr

Ingredients

  • 2 heads cauliflower
  • 2 cups bone broth
  • 1 cup coconut milk
  • 1 red onion
  • 4 cloves garlic
  • 2 tbsp avocado oil
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger

For garnish

  • 1/4 cup pumpkin seeds
  • chives or any fresh herb you like!
  • a drizzle of coconut milk

Instructions

  1. Preheat the oven to 400F.

  2. Chop the cauliflower into florets and place in a large bowl with avocado oil, turmeric, sea salt and pepper. Add in the chopped red onion and garlic cloves and mix to well combine.

  3. Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked. 

  4. Meanwhile, add the coconut milk and bone broth to your high powered blender.

  5. Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth. 

  6. Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.

  7. If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.

  8. While that simmers, toast the pumpkin seeds in a pan on low heat until browned. 

  9. Chop the chives or herb of choice for garnish.

  10. Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.

No Bake Carrot Cake Cookies

No Bake Carrot Cake Cookies

Course Dessert, Snack
Cuisine glutenfree, Paleo, Vegan
Keyword carrotcake, cookies, nobake, raw
Prep Time 10 minutes
Servings 10
Author lexiborr

Ingredients

  • 1 cup raw walnuts
  • 1/2 cup raw pecans
  • 1/2 cup shredded carrots
  • 6-8 pitted medjool dates
  • a few pinches of cinnamon

Instructions

  1. Add the walnuts and pecans to the food processor and pulse for 30 seconds.

  2. Add the shredded carrots, dates and cinnamon and pulse until a smooth, dough-like consistency forms. You may have to press the sides down in the food processor periodically to make sure it is processing.

  3. Roll the dough into balls, then flatten with a fork.

  4. Melt coconut butter (or nut butter) and drizzle over the top.

  5. Store cookies in the freezer for up to one month!

Raw Chocolate Energy Balls

Raw Chocolate Energy Balls

Course Dessert, Snack
Cuisine glutenfree, Paleo, Vegan
Keyword chocolate, energyball
Prep Time 10 minutes
Servings 10 people
Author lexiborr

Ingredients

  • 1 1/2 cup raw walnuts
  • 1 tbsp raw cacao powder
  • 5-7 pitted medjool dates

Optional:

  • 1 tbsp hemp seeds for topping

Instructions

  1. Add raw walnuts into a food processor and pulse for 30 seconds.

  2. Add in the pitted medjool dates and raw cacao powder and pulse until a dough-like consistency forms.

  3. Roll the dough into balls and sprinkle with hemp seeds.

  4. Store energy balls in an airtight container in the freezer for up to one month!

Nutritional Therapy Association | FAQ

I am so excited to share this blog post with you all! I am asked daily on Instagram about the Nutritional Therapy Association and what exactly it means to be a Nutritional Therapy Practitioner. In this blog post I’m going to answer some of the most common questions I get asked about the program and provide you with my own personal insight!

What is a Nutritional Therapy Practitioner?

I am a certified Nutritional Therapy Practitioner (NTP) through the Nutritional Therapy Association (NTA). The NTA teaches graduates to help and coach clients tap into their body’s own “innate intelligence” and support the foundations of health. These foundations are a properly prepared, nutrient-dense diet, digestion, blood sugar regulation, fatty acid balance, mineral balance and hydration. In order to support those foundations, we make certain diet and lifestyle recommendations. Above all, we support clients in their journey towards optimal health and longevity. Each NTP will have their own style of coaching, but above all we take a holistic approach that focuses on the importance of real, whole foods paired with a well-balanced lifestyle in order to restore health.

Why did I choose to become a Nutritional Therapy Practitioner?

As an athlete my entire life, I’ve always been interested in nutrition. It wasn’t until my senior year of college that I really decided I wanted to pursue a career in the field. However, at that time I was already about to graduate with a degree in sociology. Although I learned so much through my sociology degree, I knew I needed to go back to school in order to pursue the career I truly wanted for myself. At first, I was very overwhelmed by all of the different programs out there. I considered becoming an Registered Dietician, but the thought of getting an education sponsored by The USDA, FDA, Monsanto, Coke and Pepsi just felt so wrong to me. I wanted to find a program that aligned with my own values. I narrowed it down to IIN, Bauman College and the NTA. The reason I chose the NTA over others was because I felt like it was the perfect combination of real food nutrition and anatomy and physiology. In addition, I loved that it was a hybrid between online and in-person.

I also spoke to a bunch of NTP’s I found through social media, and they all spoke so highly about the program. As a result, I made the decision to enroll in the program the September after graduating from Boston College. Best decision i’ve ever made!

What do I specialize in?

This is a difficult question for me to answer because I work with clients with a wide range of health goals. To give you a better idea, i’m currently working with clients working through digestive issues, hormonal imbalance, PMS, acne and skin issues, autoimmune disease, weight management, food intolerances/sensitivities and helping women break free from disordered eating. No matter what my clients individual goals are, I always prioritize real, whole foods, stress management, lifestyle, mindset and one’s relationship with food.

I believe i’m a valuable NTP because even if your issues are unrelated to food- i’m all ears. I often coach my clients through their fears, insecurities and individual stressors holding them back in reaching their health goals. I am a great listener and I provide a non-judgmental space.

I am increasingly passionate about helping women break free from dieting and teaching them to feel empowered in their bodies. This work is near and dear to my heart because I struggled a disordered relationship with food and my body for years. Nothing brings me more pride and joy than helping women live a healthy, well nourished and balanced life free from restriction, calorie counting, tracking and obsession.

What is the NTP program like? 

I attended the Nutritional therapy practitioner program is a 9 month, online AND in-person course that takes you through everything you need to know about supporting the body through real, whole food nutrition. The NTP program also has 3 in person workshop weekends that are required. I attended at the Boston, Massachusetts venue, but they offer workshop locations all around the country, so chances are there will be one in or near your area!

The weekend workshops were my favorite aspect of the program. You get the opportunity to connect with classmates who share your passion, group leaders who are past graduates and your instructors who are a wealth of knowledge. I went home from each workshop feeling so full of new knowledge and inspiration.

Can I do the program while working a full-time job?

Definitely! I only worked part time during the program, but so many of my classmates worked full time and were able to manage the workload just fine. It’s very important that you create a plan and designate certain days or hours of the days dedicated to your studies so that you don’t fall behind. The NTA recommends that students should budget at least 15-20 hours per week for studying, assignments, and conference calls. I recommend ordering the books ahead of time and beginning the required reading before the class starts. If you are passionate about health and nutrition like I am, you will look forward to this time as the course material is fascinating.

Will the NTA prepare me to start my own nutrition business? What else can I do with my credentials?

NTP graduates go on to use their credential in a number of different ways. Many NTP’s, like myself, start their own businesses or private practice. However, others join existing practices with acupuncturists, chiropractors and other holistic minded practitioners, write books, start blogs, get involved in corporate wellness, create their own courses, etc. Some graduates don’t use their credential professionally, but instead use the skills they learn to help improve their own health, as well as the health of their family and friends.

I knew that I wanted to start my own practice upon graduating. Only working part time was really helpful for me during the program because I was able to build my blog during those nine months. My goal was to graduate with a large enough following so that I could launch my services to my online followers. I am really glad I did this because I feel I am able to reach so many more clients having an online practice.

Did you feel confident working with clients once you completed the program?

Yes! I was definitely nervous working with my fist few clients, but I felt so equipped with knowledge and I couldn’t wait to start helping people improve their health. Part of the course work is having a few practice clients that you work with in order to get comfortable with the process. This was extremely helpful!

What’s your favorite part about being an NTP?

My favorite part about being an NTP is connecting with my clients! I jump out of bed every morning because I have the opportunity to help my clients improve their health and live a life they love. There is no better feeling for me than when a client tells me how much our work together has changed their life. I believe it is my greatest purpose to inspire others in their journey towards a healthy, happy life.

 

I hope this Q + A was helpful for you!  If you have more questions for me, please post them in the comments and I’ll get back to you as soon as possible. If you have a more personal question to ask and don’t want to post it publicly, feel free to contact me and we can chat!

To learn more about the NTA and view upcoming sessions to enroll- visit the NTA website here.

If you decide you to enroll with the Nutritional Therapy Association, remember to write down Lexi Borr as your referral on your application!

Paleo Pumpkin Pancakes For One

Paleo Pumpkin Pancakes For One

The easiest, most delicious, healthy recipe for pumpkin pancakes!

Course Breakfast
Cuisine dairyfree, glutenfree, Paleo
Keyword paleopancakes, pumpkinpancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author lexiborr

Ingredients

  • 2 eggs
  • 1/4 cup 100% pumpkin purée
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • pinch of sea salt

Instructions

  1. In a mixing bowl, whisk all ingredients together.

  2. Heat up a non-stick skillet to medium/low heat and coat with coconut oil or ghee.

  3. Spoon pancakes into pan and let cook until bubbles start to appear around the edges.

  4. Cook pancakes until golden brown on each side.

  5. Serve with ghee, maple syrup, fresh fruit, nut butter, or pumpkin seeds! Enjoy!

Recipe Notes

  • When making pancakes, it is crucial that your pan does not get too hot! Make sure you keep your heat at medium low so you allow the pancake to cook through while not burning the outsides.