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!

Coconut Yogurt Parfait

Try making this Coconut Yogurt Parfait for your next snack option! Coconut yogurt is a dairy-free alternative that improves digestion, reduces inflammation, and boosts the immune system. Blueberries help lower blood pressure and are rich in anthocyanins, which lower inflammation. Walnuts support brain, heart, and gut health. Serve this Coconut Yogurt Parfait topped with your favorite fruits and garnished with a slice of lime and enjoy!

Ingredients:

• 1 cup unsweetened coconut yogurt

• ½ cup blueberries

• ¼ cup gluten-free granola

• 2 tablespoons chopped walnuts

• Honey to taste

• Lime slice to garnish

Instructions:

1) Pour ¾ cup of coconut yogurt into a small bowl or cup.

2) Layer granola on top of the yogurt. Then place remaining yogurt on top of granola.

3) Top with chopped walnuts and blueberries.

4) Add honey to taste and garnish with lime.

Dark Chocolate Hummus

Try making this Dark Chocolate Hummus for your next dessert option! Chickpeas regulate bowel movements and help maintain a healthy gut. Dark chocolate helps lower blood pressure levels, which reduces the risk of heart disease. Tahini is a rich source of essential nutrients, including protein, fiber, calcium, magnesium, and iron. Serve this Dark Chocolate Hummus with your favorite fruit and gluten-free crackers and enjoy!

Ingredients:

• 1 (15 ounce) can chickpeas (no salt added), rinsed

• 4 ounces organic dark chocolate, chopped and melted

• ⅓ cup organic tahini

• ⅓ cup coconut oil

• ⅓ cup water

• ½ teaspoon maple syrup

• ¼ teaspoon sea salt

Instructions:

1) Place rinsed chickpeas, tahini, coconut oil, water, maple syrup and salt in a food processor.

2) Mix the ingredients together, scraping down the sides as needed, until smooth.

3) While the motor is running on low speed, add melted dark chocolate and process until combined.

Shrimp Tomato Salad

Try making this Shrimp Tomato Salad for your next dinner option! Shrimp is a great source of protein, supports immune function, and is low in calories. Tomatoes reduce the risk of heart disease, promote digestion, and reduce the risk of infection. Spring mix provides nutritious leafy greens that are high in vitamins, fiber, and antioxidants. Serve this Shrimp Tomato Salad during any occasion and enjoy!

Ingredients:

For the Shrimp

• ½ lb raw shrimp (peeled and deveined tail-off)

• 1 tbsp coconut oil

• Salt and pepper

For the Salad

• 4 cups spring mix (washed and chopped)

• 1 cup cherry tomatoes (cut in half)

• Fresh parsley

For the Dressing

• 1 tbsp freshly squeezed lemon juice

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• Salt and pepper

Instructions:

1) Pat shrimp dry with paper towels, add in a medium bowl.

2) Add salt and pepper and stir.

3) In a skillet, heat coconut oil over medium-high heat. Add shrimp and cook for about 1-2 minutes on each side until they are cooked through. Set aside.

4) In a large bowl, add spring mix, cherry tomatoes, and cooked shrimp.

5) In a mason jar, pour freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Stir until combined.

6) Pour dressing over salad, top with fresh parsley and enjoy!