Lemon Protein Balls

Make these tangy and delicious lemon protein balls as your next breakfast option! Lemons are known to be a great source of phytonutrients, which play a significant role in combatting inflammation and preventing disease. They also aid with weight loss, boost immunity, and eliminate unwanted toxins throughout the body. Coconut is rich in fiber, improves levels of good HDL cholesterol, and increases energy levels. Cashews are known to help reduce the risk of diabetes, prevent heart disease, and also promote the development of red blood cells for healthy oxygen delivery. Add these to your new breakfast or snack routine and enjoy!

Ingredients:

• ¾ cup almond meal

• ¾ cup desiccated coconut (unsweetened)

• ½ cup cashews, raw and soaked overnight

• ¼ cup lemon juice

• 2 tbsp organic coconut milk

• 2 tbsp coconut oil, melted

• 2.5 tbsp raw honey

• Zest of 2 lemons

• ¼ cup desiccated coconut (unsweetened), for coating

Instructions:

1) Combine all ingredients in a blender or food processor until fully combined and formed like a dough.

2) Roll into small-medium sized balls then coat with ¼ cup of desiccated coconut.

3) Store in the fridge in an airtight container for up to 5-6 days. Enjoy!

Chai Spiced Cupcakes

Spice up this holiday season by making these chai spiced cupcakes for dessert! The combination of cinnamon, nutmeg, cloves, cardamom, and ginger in this recipe is a great way to get antioxidants in your system, improve your digestion, and reduce inflammation throughout the body. Cashews are known to reduce the risk of diabetes, boost the immune system, and promote the development of Red Blood Cells (which play an important role in oxygen delivery throughout the body). Using cassava flour over regular processed flour for this dessert is a great option as it is naturally gluten-free, paleo-friendly, and is a great source of Vitamin C! Maple syrup will sweeten this treat and provide you with a number of vitamins, minerals, and antioxidants. Enjoy!

Ingredients:

 Cupcakes

• 1 cup cassava flour

• 3 tbsp coconut flour

• ½ cup almond or cashew butter

• ¼ cup organic maple syrup

• ⅓ cup coconut sugar

• ¾ cup coconut milk

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

• 1 tsp baking soda

• ¼ tsp sea salt

• 3 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves

• 1 tsp cardamom

• 1 tsp ginger

Frosting

• 1 ¾ cup cashews, raw and soaked 3-4 hours

• ½ cup coconut cream + 2 tbsp

• 3 tbsp coconut oil, melted

• 1 tbsp lemon juice

• 3 tbsp maple syrup

• 2 tsp vanilla extract

• ¾ tsp cinnamon

• ½ tsp cardamom

• ½ tsp ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

• ½ tsp sea salt

Instructions:

1) Preheat oven to 350F and line a cupcake pan with paper liners.

2) In a large bowl, combine maple syrup, coconut sugar, coconut milk, apple cider vinegar, almond butter, and vanilla. Melt over stove-top until completely smooth.

3) Once smooth, remove from heat and add in dry ingredients. Whisk to combine well.

4) Using a cookie scooper or spoon, scoop batter into paper liners.

5) Place in oven and bake for around 25 minutes.

6) While cupcakes are baking, add cashews to a blender or food processor along with remaining ingredients. Blend on high until smooth. Add in more coconut cream if necessary.

7) Transfer frosting into a container and chill for 2-3 hours so that it becomes thick.

8) Once 2-3 hours have passed, frost cooled cupcakes and add additional spices on top if desired. Enjoy!

Paleo Pumpkin Bread

 Make this flavorful paleo pumpkin bread as your next fall treat! Pumpkin is an excellent source of Vitamin A, fiber, zinc, and potassium. Almond flour and tapioca flour are great alternatives to regular flour and are also gluten-free and paleo friendly! Full fat coconut milk boosts immunity, aids in digestion, and helps control cholesterol levels. Cinnamon helps reduce blood pressure, balances blood sugar levels, and is rich in manganese, fiber, and iron. Sprinkle on chopped pecans if desired and enjoy!

Ingredients:

• 1 cup pumpkin puree

• 1 ¾ cups blanched almond flour

• ¼ cup tapioca flour

• 1 tbsp coconut flour

• 1 tsp baking soda

• 3 eggs

• ⅓ cup full fat coconut milk

• ¼ cup maple syrup

• 1 tsp pure vanilla extract

• 1 tbsp pumpkin pie spice

• ½ tsp ground cinnamon

• ½ tsp sea salt

• ¼ cup pecans, chopped

 Instructions:

1) Preheat oven to 350F and line a loaf pan with parchment paper.

2) Combine pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract in a large bowl.

3) In a separate bowl, combine almond four, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

4) Combine wet and dry ingredients and add in pecans to mixture.

5) Transfer batter into pan and bake for 60 minutes.

6) Take out of oven and let cool for 8-10 minutes before removing from pan. Slice and enjoy!

Paleo Cinnamon Rolls

Try making these delicious paleo cinnamon rolls for breakfast! Using arrowroot or tapioca flour for this recipe is a great alternative to regular flour as they are both gluten-free and low in calories. Psyllium husk powder is known to reduce blood sugar levels, aid in digestion, and reduce cholesterol levels. Coconut oil helps improve bone health, strengthens the immune system, and promotes healthy digestion. Cinnamon assists with weight management, reduces the risk of cancer, and is considered the powerhouse of antioxidants. Enjoy!

Ingredients:

 Cinnamon roll dough:

• ¾ cup almond flour

• 1 ½ cup + 2 tbsp arrowroot or tapioca flour

• 2 tbsp psyllium husk powder

• ¼ cup coconut oil, melted

• 2 eggs

• 1 tbsp baking powder

• ½ tsp cinnamon

• 2 tbsp maple syrup

• 1 tsp vanilla extract

 Filling:

• ⅓ cup coconut oil, melted

• 2 tbsp cinnamon

• ⅓ cup + 1 tbsp coconut sugar

 Glaze:

• ½ cup coconut butter

• Almond milk (amount needed will vary)

Instructions:

1) Preheat oven to 350F and grease muffin tin with coconut oil.

2) Combine arrowroot/tapioca flour, almond flour, psyllium husk, baking powder, and cinnamon in a mixing bowl.

3) In separate bowl, combine coconut oil, maple syrup, eggs, and vanilla extract.

4) Combine wet and dry ingredients together. Add 1 tbsp of warm water to dough and mix well. Let dough sit for 10 minutes.

5) Combine all ingredients for filling.

6) Place large piece of parchment paper on flat surface and add 1-2 tbsp arrowroot flour on top of it.

7) Add dough to paper and roll out dough with rolling pin into a large rectangle. Dough should be around ½ inch thick.

8) Spread filling mixture over dough evenly.

9) Next, roll dough into a log and cut into 9-10 pieces. Add each piece to a muffin hole and bake for 20 minutes.

10) While cinnamon rolls are baking, melt the coconut butter and mix in a splash of almond milk. Continue to add a splash of almond milk and melt until it becomes a glaze.

11) Remove cinnamon rolls from oven and drizzle glaze on top. Enjoy!