Pistachio Cookies

Try making these simple but delicious pistachio cookies for your next healthy dessert option! Pistachios are a highly nutritious nut packed with fiber, protein, potassium, and Vitamin B6. They are also full of antioxidants, helping to prevent cell damage and fight against cancer. Almonds are full of fiber and assist in blood sugar control. Egg whites are an excellent source of protein and aid in muscle growth. Serve these pistachio cookies with a warm cup of coffee or tea and enjoy!

Ingredients:

• 1 cup plus 3 ½ tbsp raw, unsalted pistachios

• ½ cup blanched sliced almonds

• ½ cup organic unrefined cane sugar

• 2 egg whites

• ½ tsp vanilla extract

Instructions:

1) Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a blender or food processor, pulse the first measure of pistachios, almonds, and sugar. Pulse until the nuts are finely ground. Transfer the mixture to a large sized bowl.

3) Add the egg whites and vanilla extract to the nut mixture. Mix until you get a sticky dough texture. If the dough is too sticky, add in extra egg whites to thicken.

4) Chop the extra 3 ½ tbsp of pistachios into small pieces and transfer to a bowl.

5) Use a cookie scooper to scoop 1 inch wide cookies and roll the balls in the pistachio mix. Place the cookies on the prepared lined baking sheet and gently press them to flatten. (This recipe will yield about 26 cookies).

6) Transfer the cookies to the oven and bake for 10-12 minutes or until slightly brown. Remove from the oven and allow to cool before serving. Transfer to an airtight container and enjoy for up to 5 days!

Banana Cashew Yogurt

Try making this Banana Cashew Yogurt for your next breakfast option! Bananas are packed with fiber and help to improve both digestion and blood sugar levels. Cashews serve as an excellent source of magnesium, copper, fiber, and antioxidants. They also benefit heart health as they have been proven to lower blood pressure levels. Coconut water promotes hydration and helps improve kidney health. Top with banana slices if preferred and enjoy!

Ingredients:

• 2 bananas

• 1 cup cashews

• 1 ½ tbsp lemon juice

• ½ cup coconut water

• ½ tsp sea salt

Instructions:

1) Soak cashews in a bowl of warm water for at least two hours.

2) Once the two hours are up, drain the bowl of cashews. Combine all ingredients, except the coconut water, in a food processor and pulse only a few times.

3) Add in the coconut water intermittently and process until a smooth mixture is formed.

4) Store in an airtight container and keep in the fridge for up to two days.

Chocolate Zucchini Cake

Try making this paleo Chocolate Zucchini Cake for your next dessert option! Zucchini is packed with many nutrients including iron, zinc, calcium, and Vitamin A. Zucchini is also rich in antioxidants and aids in healthy digestion. Almond flour is naturally gluten-free and very high in protein. Cocoa powder is packed with flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Make this paleo chocolate cake for your next birthday celebration or as a healthy dessert option and enjoy!

Ingredients:

Cake:

• 2 cups almond flour

• ½ cup tapioca flour

• 1 tsp baking powder

• ½ cup cocoa powder

• 1 tsp salt

• ½ tsp baking soda

• 1 cup shredded zucchini

• ½ cup applesauce

• 2 eggs, whisked

• 2 tbsp coconut oil, melted

• ⅓ cup coconut sugar

• 2 tsp vanilla extract

Chocolate Ganache:

• 1 cup dairy-free chocolate chips

• ½ cup coconut milk

Instructions:

1) Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 5 loaf pan with melted coconut oil and set aside.

2) Combine almond flour, tapioca flour, baking powder, cocoa powder, salt, and baking soda in a large bowl and mix well.

3) Then, add in the shredded zucchini, applesauce, whisked eggs, melted coconut oil, coconut sugar, and vanilla extract. Mix all ingredients together.

4) Transfer the mixture to the greased loaf pan and place in the oven for 40 minutes or until the top is deep golden brown. Remove from the oven and let cool.

5) While the cake is cooling, prepare the chocolate ganache by first heating the coconut milk over the stove stop until boiling.

6) Place the chocolate chips in a medium sized bowl. Pour the warmed coconut milk over the chocolate chips and allow to sit for five minutes.

7) Stir the mixture until a smooth consistency is formed. Top off the cake with the chocolate ganache and enjoy!

Paleo Cookie Dough

Try making this simple but delicious Paleo Cookie Dough for your next dessert option! Blanched almond flour is packed with protein and low in carbs. Tapioca flour is grain-free and gluten-free, so it is an excellent flour alternative for individuals with a gluten allergy/sensitivity. Coconut oil improves immunity, boosts heart health, and aids in weight loss. Maple syrup provides healthy minerals to combat oxidative stress including zinc, calcium, and magnesium. Enjoy!

Ingredients:

• ½ cup blanched almond flour

• ¼ cup tapioca flour

• 5 tbsp coconut oil

• 3 tsp maple syrup

• ¾ tsp vanilla extract

• ½ cup dairy-free chocolate chips

• Pinch of sea salt

Instructions:

1) Combine all ingredients in a blender (besides the chocolate chips) and blend until smooth.

2) Stir in the chocolate chips and enjoy!