Loaded Sweet Potatoes with Cashew Sour Cream

Try making these Loaded Sweet Potatoes with Cashew Sour Cream for your next lunch or dinner option! Sweet Potatoes are exceptionally high in fiber and antioxidants, making them beneficial for gut health. Red onion helps fight inflammation and maintain healthy blood sugar levels. Cashews are a great source of heart-healthy fats and fiber. Apple cider vinegar aids in weight loss, boosts heart health, and fights off harmful bacteria. Feel free to top off these sweet potatoes with other toppings such as chickpeas, black beans, shredded meat, or guacamole, and enjoy!

Ingredients:

 Sweet Potatoes:

• 4 medium sized sweet potatoes

• 1 tsp coconut oil, melted

• 1 tsp sea salt

• ¼ red onion, diced

• Cilantro for topping, optional

Cashew Sour Cream:

• 1 cup raw, unsalted cashews (soaked overnight)

• 2 tbsp lemon juice

• 2 tbsp apple cider vinegar

• ¼ cup water

• Dash of sea salt

Instructions:

1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2) Place the sweet potatoes on the lined baking sheet and use a fork to poke holes in the sweet potatoes. Coat the sweet potatoes with the melted coconut oil and sea salt.

3) Bake the sweet potatoes in the oven for 45 minutes, or until a fork can be easily inserted into them. Remove the sweet potatoes from the oven, cut them in half lengthwise, and allow to cool.

4) While the sweet potatoes are cooling, begin making the cashew sour cream by draining the soaked cashews from the previous night.

5) Transfer the cashews to a high-speed blender or food processor and blend for about one minute. Add in the lemon juice, apple cider vinegar, water, sea salt, and blend until smooth.

6) Top off the baked sweet potatoes with the cashew sour cream, diced red onion, and cilantro. Enjoy!

Paleo Lemon Poppy Seed Dressing

Try making this Paleo Lemon Poppy Seed Dressing for your next healthy salad dressing option! Coconut cream serves as an excellent source of magnesium, protein, and antioxidants. Lemon juice is high in Vitamin C and helps promote heart health. Apple cider vinegar offers many health benefits including lowering blood sugar levels, promoting weight loss, and reducing the risk for heart disease. Poppy seeds are rich in both fiber and iron. Dijon mustard is packed with antioxidants that help boost immunity. Top this dressing off on your next healthy salad and enjoy!

Ingredients:

• ¼ cup canned coconut cream

• ¼ cup extra virgin olive oil

• ⅓ cup lemon juice

• 1 tbsp apple cider vinegar

• 2 tbsp maple syrup

• 1 tsp Dijon mustard

• ½ tbsp poppy seeds

• ¼ tsp sea salt

Instructions:

1) In a high-speed blender, blend together all ingredients until smooth.

2) If preferred, add in water 1 tsp at a time to thin out the consistency.

3) Transfer to a jar and store in the refrigerator for up to 5 days. Shake well before serving and enjoy!

Mushroom Risotto

Try making this creamy mushroom risotto for your next lunch or dinner option! Mushrooms help boost heart health and are great for weight loss. Garlic is packed with Vitamin B6 and Vitamin C, both of which play an essential role in energy production. White onion promotes gut health due to its high amount of fiber and antioxidant profile. Nutritional yeast provides this recipe with a “cheesy” flavor and contains high levels of Vitamin B12, an essential vitamin in maintaining healthy blood and nerve cells. Top this mushroom risotto off with fresh parsley and enjoy!

Ingredients:

• 1 tbsp coconut oil

• ½ white onion, chopped

• 3 garlic cloves, minced

• ¾ cup of button mushrooms, thinly sliced

• ½ cup risotto rice

• 2 cups plus 1 tbsp vegetable stock

• 4 tbsp nutritional yeast

• Sea salt and pepper to taste

• Fresh parsley for topping, optional

Instructions:

1) In a large skillet, heat the coconut oil. Toss in the onion and garlic and cook until soft. Add the mushrooms and cook for an additional minute.

2) Toss in the risotto rice and pour in a ladle of stock. Bring to a boil then reduce to a simmer. Allow the rice to absorb the liquid and then add an additional ladle full. Repeat for about 30 minutes until the stock is gone and rice is fully cooked.

3) Once the rice is cooked, stir in the nutritional yeast. Season with salt and pepper, top off with fresh parsley, and enjoy!

Paleo Cheesy Broccoli Soup

Try making this Paleo Cheesy Broccoli Soup for your next lunch or dinner option! Broccoli serves as a rich source of fiber, antioxidants, and Vitamin C. It helps to reduce inflammation and maintain healthy blood sugar levels. Cashews are a heart-healthy fat rich in copper and magnesium. They help support bone health, immunity, and brain health. Carrots help to support healthy vision, blood pressure levels, and immunity. Not only will nutritional yeast add a “cheesy” flavor to this recipe, but it will provide you with a beneficial amount of protein. Top this soup with fresh parsley if preferred and enjoy!

Ingredients:

• 2 tbsp coconut oil

• 1 white onion, diced

• 2 cloves garlic, minced

• 2 cups vegetable stock

• 1 ½ cups shredded carrot

• 4 cups broccoli florets

• 1 cup raw cashews, pre-soaked for at least 3 hours

• 1 cup water

• ½ tsp mustard powder

• ½ cup nutritional yeast

• ½ tsp smoked paprika

• ¼ cup almond milk

• 1 tbsp lemon juice

• Dash of cayenne pepper

• Dash of sea salt

• Dash of pepper

Instructions:

1) In a medium sized saucepan, heat coconut oil over low-medium heat. Toss in onion and sauté until it begins to brown. Add in garlic and stir constantly until fragrant.

2) Add the stock, carrots, and broccoli to the saucepan. Top with a lid and simmer on low heat until broccoli is tender. This should take about 12-15 minutes.

3) In a food processor or blender, blend the cashews, water, mustard powder, nutritional yeast, smoked paprika, almond milk, lemon juice, and cayenne pepper. Blend until smooth. Combine this mixture with the broccoli mixture and stir well. Add sea salt and pepper to taste and enjoy!