Lemon Basil Blueberry Smoothie

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Try making this Lemon Basil Blueberry Smoothie for your next easy snack option! Blueberries are an excellent source of anthocyanins, which are antioxidants that reduce inflammation and Type 2 Diabetes risk. Avocado contains healthy unsaturated fatty acids which help fight heart disease. Hemp and chia seeds add extra fiber to this recipe, which promotes bowel regularity and healthy cholesterol levels. Enjoy this smoothie as a mid-afternoon snack at home or on the go. Enjoy!

Ingredients:

  • 1 cup blueberries (frozen)

  • ¼ cucumber (medium, chopped)

  • ¼ avocado (medium)

  • 2 tbsp pitted dates

  • 1/4 cup hemp seeds

  • 2 tsp chia seeds

  • 1/4 cup basil leaves (packed)

  • ½ lemon (juiced, zested)

  • 1 cup coconut milk

Instructions:

1) Combine all ingredients in a blender and blend until smooth. Pour into a glass and enjoy!

Coconut Lime Chicken

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Try making this Coconut Lime Chicken for your next dinner option! Chicken serves as an excellent source of protein and supports healthy bones. Coconuts offer an extensive list of benefits including boosting brain health, supporting healthy digestion, lowering bad cholesterol, and providing your body with a beneficial amount of antioxidants. Limes will add a boost of flavor to this recipe, while also providing you with a rich source of Vitamin C. They also help prevent the development of kidney stones and maintain healthy blood sugar levels. Incorporating ginger into your diet will help reduce both constipation and chronic pain. Enjoy!

Ingredients:

  • Six chicken cutlets

  • 1 tsp ground paprika

  • ½ tsp black pepper

  • 2 tsp sea salt

  • 2 tbsp coconut oil

  • 1 yellow onion, diced

  • 4 tsp peeled ginger

  • 3 garlic cloves, chopped

  • 2 large tomatoes, chopped

  • 1 tbsp tomato paste

  • 1 13.5 oz can coconut milk

  • 1 tbsp maple syrup

  • ¼ cup fresh basil, chopped

  • 1 tbsp fresh lime juice

Instructions:

1) Coat the chicken with paprika, pepper, and 1 tsp of the sea salt.

2) Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat.

3) Once coconut oil is melted, cook each side of the chicken cutlets until golden brown and fully cooked through. Once all cutlets are cooked, transfer them to a dish with a lid to keep warm.

4) Over medium-high heat, melt the remaining 1 tbsp of coconut oil in the same large skillet. Cook the chopped white onion for about 5 minutes or until tender.

5) Toss in the ginger and garlic cloves and cook for an additional 1-2 minutes.

6) Add in the chopped tomatoes and tomato paste. Stir frequently and cook for about 2-3 minutes or until the chopped tomato has softened.

7) Pour in the coconut milk and maple syrup. Add in the remaining 1 tsp of sea salt. Bring mixture to a boil.

8) Transfer the chicken cutlets into the skillet while the mixture is still boiling and cook for an additional 2 minutes or so.

9) Remove from heat and top with chopped basil and lime juice.

10) Allow to cool before serving and enjoy!

Buckwheat Pancakes

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Try making these Buckwheat Pancakes for your next breakfast option! Buckwheat is naturally gluten-free and packed with fiber, protein, and magnesium. Cinnamon is a spice that offers an extensive list of health benefits including boosting immunity, reducing inflammation, and supporting cognition. Eggs are rich in omega-3 fatty acids and help maintain strong bones. Not only does coconut oil help increase energy levels throughout the body, but it also helps support cardiovascular health. Serve these healthy pancakes with fresh fruit and enjoy!

Ingredients:

  • 1 cup buckwheat flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp baking soda

  • ½ tsp sea salt

  • 2 eggs

  • ½ cup coconut milk

  • ¼ cup maple syrup, plus more for serving

  • 3 tbsp of coconut oil melted, plus more for oiling the skillet

  • Fresh fruit for topping, optional

Instructions:

1) In a large bowl, combine the buckwheat flour, baking powder, cinnamon, baking soda, and sea salt.

2) In a separate bowl, whisk together the eggs, coconut milk, maple syrup, and coconut oil.

3) Add the wet ingredients to the dry ingredients and combine well.

4) Add extra coconut oil to a skillet and heat over low-medium heat.

5) Pour ¼ cup of the baking mix into the skillet to form a pancake. Heat each side of the pancake until fully cooked through.

6) Serve pancakes with extra maple syrup and fresh fruit and enjoy!

Chocolate Covered Pecan Truffles

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Try making these Chocolate Covered Pecan Truffles for your next holiday dessert option! Pecans promote blood sugar control, boost cognitive health and reduce inflammation. They also serve as an excellent source of both fiber and antioxidants! Coconut sugar is a healthy sweetener alternative due to its lower glycemic index. It also contains several minerals such as zinc, iron, and magnesium. Maple syrup contains several nutrients including manganese and antioxidants, both of which help reduce inflammation. Serve these truffles at your next holiday gathering and enjoy!

Ingredients:

  • 2 ½ cups finely chopped pecans

  • 1 cup gluten-free graham cracker crumbs

  • ¾ cup coconut sugar

  • ½ cup maple syrup

  • 1 tsp vanilla extract

  • 1 cup dairy-free chocolate morsels

  • 1 tbsp coconut oil

Instructions:

1) Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the pecans, graham cracker crumbs, coconut sugar, maple syrup, and vanilla extract.

3) Scoop two tbsp of the mixture and roll into balls. Line them evenly on the lined baking sheet.

4) Transfer the pan to the freezer and allow to chill for at least one hour.

5) Combine the chocolate morsels and coconut oil in a small saucepan and heat over low-medium heat until melted.

6) Dip the truffles into the melted chocolate. Use any remaining chocolate to drizzle onto the truffles.

7) Chill in the freezer for an additional 30 minutes before serving.

8) Store any leftovers in the fridge for up to one week and enjoy!