Sweet Potato Avocado Toast

This sweet potato avocado toast serves as a delicious breakfast, snack, or lunch option! Sweet potatoes are free of cholesterol and rich in beta-carotene. Because they are full of fiber and antioxidants, sweet potatoes promote gut health and reduce inflammation. Coconut oil has many benefits including strengthening the immune system, improving bone health, and promoting weight loss. Avocados are full of healthy monounsaturated fats and are great for heart health. Top with sliced tomato, hard-boiled egg, and/or chia seeds and enjoy!

Ingredients:

• 1 large sweet potato, sliced into ¼” slices

• 1 tsp coconut oil, melted

• 1 avocado, mashed

• Optional toppings: sliced tomato, hard-boiled egg, chia seeds

Instructions:

1) Preheat oven to 425 degrees F.

2) Coat both sides of sweet potato slices with coconut oil. Place on a baking rack and bake in the oven for 10 minutes, flipping the slices halfway through. Remove from the oven and let rest.

3) Once the sweet potato slices have cooled off, spread on top the mashed avocado. Top with sliced tomato, hard-boiled egg, and/or chia seeds and enjoy!

Paleo French Toast

Try making this paleo french toast recipe for your next breakfast or brunch! This dish is simple to make and loaded with healthy ingredients to start off your morning. Cinnamon provides plenty of antioxidants and regulates blood sugar levels. Coconut aids in weight loss and helps promote bowel regularity. Vanilla offers antioxidants to help combat inflammation and coconut sugar provides a sweet and nutty flavor. Top with maple syrup or honey and your choice of fresh fruit. Enjoy!

Ingredients:

• 8 slices of paleo-friendly bread

• 2 eggs

• ½ tsp cinnamon

• ¾ cup unsweetened coconut or almond milk

• 1 tsp coconut oil

• 2 tbsp coconut sugar

• 1 tbsp vanilla extract

• Maple syrup or honey for topping

• Fresh fruit for topping, optional

Instructions:

1) Add the coconut oil to a large skillet and begin heating on low heat.

2) In a medium sized bowl, combine the eggs, cinnamon, coconut milk, coconut sugar, and vanilla extract. Whisk all ingredients together.

3) Soak each slice of bread in the egg mixture, making sure both sides are coated. Place each slice of bread on the heated skillet and cook on low-medium heat until each side is golden brown.

4) Serve with maple syrup or honey and your choice of fresh fruit. Enjoy!

Chocolate Granola

Try making this tasty chocolate granola for your next breakfast option! Gluten free oats provide the perfect amount of complex carbohydrates and fiber to fuel your morning and balance your blood sugar. Almonds are packed with protein and are a great source of magnesium. Pumpkin seeds are rich in antioxidants and can help to reduce inflammation in the body. Cocoa powder is full of vitamins and minerals and helps to lower blood pressure. Enjoy!

Ingredients:

•  4 cups gluten-free rolled oats

• ½ cup raw almonds, chopped

• ½ cup raw pumpkin seeds

• 1 cup unsweetened coconut flakes

• 3 tbsp unsweetened cocoa powder

• ¼ cup coconut oil, melted

• ½ cup pure maple syrup

• 1 tsp vanilla extract

• 1 tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the oats, almonds, pumpkin seeds, and coconut chips. In a smaller bowl, combine the cocoa powder, coconut oil, maple syrup, vanilla extract, and sea salt. Mix the wet ingredients well and pour over the dry ingredients until the dry ingredients are completely coated.

3) Spread the granola mixture evenly onto the parchment-lined baking sheet. Bake for 30 minutes, tossing the granola halfway through.

4) Let the granola cool completely before enjoying, and store in a sealed container at room temperature for up to one month.

Raspberry Chia Pudding

Try making this sweet and easy raspberry chia pudding for your next breakfast or snack! Raspberries are high in fiber, an excellent source of Vitamin C, and can help manage blood sugar levels. Chia seeds are a great source of anti-inflammatory omega-3 fats and promote gut health. Maple syrup is the sweetener of choice for this recipe as it is naturally unrefined and provides minerals to fuel your day. Enjoy!

Ingredients:

• 2 cups unsweetened almond or coconut milk

• ½ cup chia seeds

• 1 pint raspberries

• 2 tbsp maple syrup

• Fresh berries and/or nut butter for topping, optional

Instructions:

1) Combine chia seeds and milk of choice in a jar and seal with lid. Shake the jar well and let sit overnight.

2) When ready to eat, combine the pint of raspberries and maple syrup into a saucepan. Heat mixture over medium heat until it boils, and then let simmer. Mash the berries well and cook for an additional 2-4 minutes.

3) Separate chia pudding into two separate glasses. Pour raspberry mixture over chia pudding. Top with extra fresh berries and/or nut butter and enjoy!