Dark Chocolate Coconut Date Bites

Try making these Dark Chocolate Coconut Date Bites for your next snack option! Medjool dates are a natural energy source, help regulate blood sugar levels, and promote regular bowel movements. Coconut supports bone health and is a great source of fiber. Hemp seeds are a great source of protein, promote heart health, and contain omega-3 and omega-6 essential fatty acids. Eat these Dark Chocolate Coconut Date Bites on the go and enjoy!

Ingredients:

• 20 large medjool dates, pitted

• 1 cup shredded coconut, unsweetened

• ¼ cup raw cacao powder

• ½ cup hemp seeds

• 2 tablespoons of water

Instructions:

1) Line a baking sheet with parchment paper.

2) Add medjool dates, shredded coconut, cacao powder, hemp seeds, and water into a food processor. Blend until a paste-like texture forms.

3) Add additional shredded coconut to a small plate. Set aside.

4) Take a large spoonful of the mixture and use your hands to roll into a ball. Roll ball onto plate with shredded coconut until it is fully coated. Place finished ball onto baking sheet.

5) Repeat this process until all the mixture is used up. Depending on size, the recipe should make about 10-12 balls.

6) Place the bites in the freezer to set for 2 hours.

7) Allow the balls to thaw for a couple of minutes before eating and enjoy!

Chicken Burrito Bowl

Try making this Chicken Burrito Bowl for your next dinner option! Organic jasmine rice supports heart health, is a great source of healthy carbohydrates, and promotes regular bowel movements. Chicken is an excellent source of protein and helps boost immunity. Organic black beans are a great source of fiber, help lower cholesterol, and help with weight management. Enjoy!

Ingredients:

• 1 chicken breast

• 1 can of organic black beans

• ½ can of organic corn

• 1 tomato, diced

• 2 garlic cloves, diced

• ½ zucchini, sliced

• ½ bunch coriander, chopped

• ½ onion, diced

• ½ capsicum, diced

• 1 cup organic brown jasmine rice

• ½ cup dairy-free Mexican-style cheese

• ½ cup chopped lettuce

• 2 tablespoons organic coconut aminos

• 2 tablespoons chipotle tabasco

• Coconut Oil

Instructions:

1) Cook rice according to package instructions and add to a small bowl. Set aside.

2) Marinate chicken in coconut aminos and chipotle tabasco for a least 2 hours before cooking. In a pan with melted coconut oil, cook chicken breast. After fully cooked, slice into cubes. Set aside.

3) In a separate pan, sauté zucchini, onion, capsicum, and garlic. Once veggies are cooked, add black beans and corn to pan. Place lid on pan and turn heat to low to allow the black beans and corn to warm up.

4) Place diced tomato in a small bowl. Add coriander and mix.

5) Place cooked rice at the bottom of your serving bowl. Top with chicken, cheese, lettuce, sautéed vegetables, black beans, corn, and tomato/coriander mixture and enjoy!

Sweet Potato Soup

Try making this Sweet Potato Soup for your next lunch option! Sweet potatoes are an excellent source of vitamins, potassium, fiber, and magnesium. Coconut milk contains anti-inflammatory properties, strengthens the immune system, and reduces constipation. Apple cider vinegar supports weight loss, benefits gut health, and improves blood sugar control. Enjoy!

Ingredients:

• 3 medium sweet potatoes, peeled and cubed

• 1 (14 ounce) can of coconut milk

• 1 medium yellow onion, chopped

• 1 apple, peeled and chopped

• 3 garlic cloves, minced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 1 teaspoon apple cider vinegar

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• Fresh cilantro for garnishing

Instructions:

1) In a large pot, heat coconut oil on medium. Add onion, salt, and pepper and sauté until soft, about 5-8 minutes. Add cubed sweet potatoes and apple. Cook until they begin to soften, about 8 to 10 minutes. Stir occasionally.

2) Stir in garlic, ginger, coriander, and smoked paprika. Add apple cider vinegar, vegetable broth, and ¾ of the can of coconut milk. Bring mixture to a boil, cover, and reduce to a simmer. Cook until potatoes are tender, about 20 to 30 minutes.

3) Take off the heat. Let cool slightly and pour the soup into a blender. Blend until smooth.

4) Pour your soup into a bowl. Top with a swirl of the remaining coconut milk, garnish with cilantro, and enjoy!

Apple Cinnamon Oatmeal Cookies

Try making these Apple Cinnamon Oatmeal Cookies for your next breakfast option! Oats serve as a great source of fiber, help lower cholesterol, and regulate digestion. Apples reduce inflammation, promote regular bowel movements, and are a great source of potassium. Cinnamon regulates blood sugar levels, reduces the risk of heart disease, and helps fight off infections caused by bacteria, fungi, and viruses. Serve these Apple Cinnamon Oatmeal Cookies with your favorite yogurt and enjoy!

Ingredients:

• 3 cups gluten-free old-fashioned oats

• 1 ¾ cup gluten-free oat flour

• 1 Granny Smith apple, peeled and diced

• 2 large eggs

• 1 cup coconut oil

• ½ cup coconut sugar

• ½ cup chopped walnuts

• 1 tsp cinnamon

• 1 tsp maple syrup

• 1 tsp baking soda

• ½ tsp salt

Instructions:

1) Preheat oven to 350 F. Line baking sheets with parchment paper.

2) In a large bowl, beat coconut oil and coconut sugar. Add eggs and maple syrup. Mix until combined and set aside.

3) In a separate mixing bowl, whisk together oat flour, baking soda, cinnamon, and salt.

4) Stir the dry mixture into the wet mixture until combined. Set aside.

5) In another separate bowl, stir together oats, diced apples, and walnuts. Add the set-aside mixture and stir until all ingredients are combined.

6) Drop by heaping tablespoons onto prepared baking sheets.

7) Bake for 12-15 minutes, until edges begin to brown. Allow to cool for 5 minutes before serving. Top your cookies with walnuts and enjoy!