Zucchini and Beef Lasagna

This Zucchini and Beef Lasagna is the perfect cozy dish for this upcoming winter season! Ground beef is a rich source of protein and helps to improve muscle growth. Zucchini is an excellent source of Vitamin A and C and provides plenty of fiber for bowel regularity. Gluten-free lasagna noodles serve as a healthier alternative to traditional lasagna noodles and also contain more fiber. Dairy-free cheese is free from growth hormones and cholesterol-free. Top this dish with nutritional yeast if desired and enjoy!

Ingredients:

• 1 tbsp coconut oil

• 1 white onion, diced

• 1 lb ground beef

• 3 large zucchinis

• 24 oz jar tomato sauce

• 10 oz pack gluten-free lasagna noodles

• 1 package of shredded non-dairy cheese (for Alexa-approved dairy-free cheese, please click here): Miss Alexa-Approved Dairy-Free Products)

Instructions:

1) Preheat oven to 375 F and set aside a 9x13 baking dish.

2) Add the coconut oil to a large skillet. Sauté diced onion for about 5 minutes or until soft.

3) Add in the ground beef and cook until brown.

4) While the beef is cooking, slice the zucchini into thin, circular pieces. Let sit for a few minutes and pat with a paper towel to drain excess water.

5) Once the beef is done cooking, drain excess oil from the pan. Add in the tomato sauce and mix well with the beef.

6) Spoon a thin layer of tomato/beef sauce to the bottom of the baking dish. Add 5 lasagna noodles to the pan. Add a layer of tomato/beef sauce, zucchini slices, and dairy-free cheese. Repeat until the ingredients run out or pan is full. Make sure the top of the dish is sauce and cheese.

7) Bake uncovered in the oven for 40 minutes. Enjoy!

Blueberry Scones

Try making these healthy and delicious blueberry scones for your next breakfast option! Both almond and coconut flour are healthy alternatives to traditional wheat flour and contain a rich amount of fiber. Coconut helps to lower blood pressure and has anti-viral properties. In addition, coconut products help boost weight loss and lower cholesterol. Blueberries contain the highest amount of antioxidants compared to all other fruits and help combat aging and cancer. Enjoy!

Ingredients:

• 1 ¾ cups blanched almond flour

• 3 tbsp coconut flour

• 1 egg

• ¼ cup maple syrup or honey

• ¼ cup coconut milk

• 3 tbsp coconut oil

• ½ tsp baking soda

• 1 tsp lemon zest

• ¼ tsp sea salt

• ½ cup blueberries

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 almond flour, coconut flour, egg, sweetener of choice, 3 tbsp of coconut milk, coconut oil, baking soda, lemon zest, and sea salt. Mix all ingredients together well. Use a stand mixer if needed. Fold in the blueberries as you are mixing.

3) Use a biscuit cutter to form scones with the dough. Line the scones on the baking sheet.

4) Brush the remaining tbsp of coconut milk over the biscuits. Bake in the oven for about 20 minutes or until scones are golden brown.

5) Store scones in an airtight container for up to two days and enjoy!

Paleo Pumpkin Pie

There is no better time to make this Paleo Pumpkin Pie recipe than this upcoming Thanksgiving holiday! Pumpkin is a great source of fiber, iron, and magnesium. It also promotes immunity and helps improve heart health. Nutmeg contains plenty of antioxidants and has antibacterial properties. Cinnamon supports healthy blood sugar levels and helps to combat inflammation. Cloves are a rich source of manganese and a great fall flavor. Top off this pumpkin pie with paleo whipped cream and enjoy!

Ingredients:

Crust:

• 2 cups almond flour

• ½ tsp baking soda

• ¼ tsp sea salt

• ½ tsp cinnamon

• 1 egg

• ¼ cup coconut oil, melted

• 2 tbsp coconut sugar

Filling:

• 1 15 oz. can of pumpkin puree

• ⅔ cup coconut sugar

• 2 eggs

• Top of 1 can of coconut milk (hard part that settles at the top of can after being refrigerated overnight)

• 2 tbsp arrowroot starch

• ½ tsp nutmeg

• 1 tsp cinnamon

• ¼ tsp sea salt

• ½ tsp ginger

• ¼ tsp ground cloves

Instructions:

1) Preheat oven to 350 degrees F. Grease an 8-inch pie dish with coconut oil and set aside.

2) In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon.

3) In a small bowl, mix together the egg, coconut oil, and coconut sugar.

4) Combine the wet and dry ingredients, and mix together well.

5) Transfer the mixture to the pie dish and spread evenly.

6) Then, begin to make the filling by adding all ingredients to a food processor. Pulse until smooth.

7) Pour the filling mixture over the pie crust. Bake for 50 minutes or until edges begin to brown and center is fully cooked.

8) Let cool before serving and enjoy for up to 5 days!

Brownie Energy Bites

Try making these no bake Brownie Energy Bites for your next snack option! Dates are packed with fiber and help promote brain function. Cashews are an excellent source of magnesium, copper, and manganese. Cocoa helps improve digestive health and boosts your metabolism. Coconut increases energy levels throughout the body and supports cardiovascular health. Eat these bites post workout or while on the go and enjoy!

Ingredients:

• 1 cup dates (pitted)

• 1 cup raw, unsalted cashews

• ¼ cup cocoa powder

• 1 tsp vanilla extract

• ¼ tsp sea salt

• Dash of cinnamon

• ⅓ cup shredded coconut

Instructions:

1) Place the dates in a medium sized bowl. Let them soak for 10 minutes and then drain. Spread the shredded coconut onto a plate and set aside.

2) Add the dates, cashews, cocoa powder, vanilla extract, sea salt, and cinnamon to food processor. Pulse until a sandy mixture is formed.

3) Scoop out the mixture with your hands and roll into balls.

4) Roll each brownie bite over the shredded coconut and store in an airtight container. Let them chill in the refrigerator for about 30 minutes before eating and enjoy!