Paleo Snickerdoodle Cookies

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Try making these paleo snickerdoodle cookies for your next dessert option! Coconut flour has many health benefits including promoting healthy blood sugar levels, improving digestion, and supporting heart health. Maple syrup is the sweetener of choice for this recipe as it contains plenty of amino acids and helps aid the immune system. Not only will cinnamon enhance the flavor of these cookies, but it will also provide you with a beneficial amount of antioxidants. Serve these cookies with a cozy cup of coffee or tea and enjoy!

Ingredients:

  • 3 tbsp coconut flour

  • 1 ¼ cup almond flour

  • ¼ tsp salt

  • 1 tsp baking powder

  • ¼ cup maple syrup

  • ¼ cup coconut oil

  • 1 tsp vanilla

  • 2 tbsp coconut sugar

  • 1 tsp cinnamon

Instructions:

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

2) In a large bowl, mix the coconut flour, almond flour, salt, and baking powder.

3) In a small bowl, whisk together the maple syrup, coconut oil, and vanilla. Add the wet mixture to the dry ingredients and mix well.

4) In another small bowl, combine the coconut sugar and cinnamon.

5) Grab about two tbsp of the dough mixture and roll together to form a ball. Do this until the dough runs out. Coat the balls of dough with the cinnamon sugar mixture.

6) Place the dough balls on the lined baking sheet and bake in the oven for about 10-12 minutes or until golden.

Paleo Margherita Pizza

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Try making this paleo margherita pizza for your next lunch or dinner option! Vegan cheese is an excellent alternative to dairy-based cheese, as it is nut-based and provides plenty of healthy monounsaturated fats. Tomatoes are loaded with antioxidants and help promote both heart and brain health. Not only will basil add flavor to this recipe, but it will also help reduce inflammation and oxidative stress in the body. Enjoy!

Ingredients:

  • 1 gluten-free pizza crust

  • ⅓ cup marinara sauce

  • ½ cup vegan mozzarella cheese (for Alexa-approved dairy-free cheese, please click here): Miss Alexa-Approved Dairy-Free Products

  • 2 medium-sized tomatoes, sliced

  • One handful of basil leaves, chopped

  • Dried oregano for topping

Instructions:

1) Preheat oven to 425 degrees F.

2) Evenly spread the marinara sauce on the crust.

3) Coat the crust with the vegan cheese and arrange the tomato slices on top.

4) Drizzle the chopped basil leaves and dried oregano on top.

5) Bake in the oven for about 15 minutes or until crispy and enjoy!

Blueberry Muffins

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Try making these gluten and dairy-free blueberry muffins for your next breakfast or snack option! Gluten-free flour serves as an excellent alternative to traditional flours for those with a gluten allergy or sensitivity. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Blueberries are known to have one of the largest antioxidant levels and help balance blood pressure levels. Enjoy these muffins on-the-go for breakfast or as a snack!

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour

  • 1 cup coconut sugar

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp sea salt

  • ½ tsp dried lemon peel

  • 2 eggs

  • ⅓ cup coconut oil, melted

  • 1 tsp vanilla extract

  • 1 cup coconut milk

  • 1 cup frozen blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.

2) In a large bowl, combine the flour, sugar, baking soda, baking powder, sea salt, and dried lemon peel. Mix ingredients together well.

3) In a small sized bowl, whisk together the eggs, coconut oil, vanilla extract, and coconut milk. Add to the flour mixture and mix well. Toss in the blueberries and fold into the batter.

4) Scoop an even amount of batter into each cup of the muffin pan. Bake for about 30 minutes. Allow muffins to cool before eating and enjoy!

Dairy-Free Queso Dip

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Try making this dairy-free queso dip for your next snack option! Although this dip does not contain any dairy, it provides just as much flavor and is much healthier than a traditional queso dip. Apple cider vinegar offers many health benefits including boosting skin health and maintaining a healthy pH. Raw cashews serve as an excellent source of fiber and help improve digestive health. Lemon juice contains a rich amount of Vitamin C and aids in weight loss. Nutritional yeast gives this recipe that “cheesy” flavor while also serving as a great source of plant-based protein. Adding turmeric to this recipe will provide you with a beneficial amount of antioxidants, which can help lower the risk of heart disease. Serve with a side of tortilla chips and enjoy!

Ingredients:

  • ¾ cup unsweetened almond milk

  • 2 tsp apple cider vinegar

  • 1 tbsp arrowroot powder

  • ½ cup unsalted raw cashews

  • 1 ½ cups water

  • ¼ cup lemon juice

  • ¼ cup nutritional yeast

  • ½ tsp garlic powder

  • ¼ tsp turmeric

  • 2 tbsp tahini

  • ½ cup prepared spicy salsa

  • ¼ tsp sea salt

  • Tortilla chips, for serving

Instructions:

1) In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for about 5 minutes.

2) Add in the arrowroot powder to the mixture. Stir well until the arrowroot powder dissolves and set aside to thicken.

3) In a food processor or blender, blend the cashews until finely ground. Set aside.

4) In a small saucepan, combine the water, lemon juice, nutritional yeast, garlic powder, turmeric, and tahini and cook over medium heat. Toss in the ground cashews and almond milk/vinegar mixture. Stir often until well combined.

5) Add in the salsa and salt. Cook until mixture is thick enough for serving. Serve with tortilla chips and enjoy!