Avocado Mayonnaise

Try making this Avocado Mayonnaise for your next healthy condiment option! Avocados provide many nutrients including Vitamins C, K, E, B6, Magnesium, and Potassium! They are also packed with fiber and help promote gut health. Apple cider vinegar offers many health benefits including lowering cholesterol, improving digestion, and aiding in weight loss. Lemon juice is great for skin health and helps reduce the risk of cancer due to its rich source of antioxidants. Dollop this creamy and delicious avocado mayo on your favorite sandwich or burger and enjoy!

Ingredients:

• ⅔ cup avocado, mashed

• 2 tsp apple cider vinegar

• 2 tsp lemon juice

• 2 tbsp olive oil

• ¼ cup water

• ⅛ tsp garlic powder

• ¾ tsp onion powder

• ¼ tsp sea salt

Instructions:

1) Combine all ingredients in a blender or food processor and blend until smooth and creamy.

2) Transfer mixture to a jar. Store in the fridge for up to 4 days and enjoy!

Mini Sweet Potato Muffins

Try making these delicious and easy-to-make Mini Sweet Potato Muffins for your next breakfast option! Sweet potatoes are an excellent source of fiber and antioxidants. Not only do sweet potatoes make these muffins exceptionally sweet, but they also benefit gut health and promote healthy vision. Bananas are rich in potassium, which is an essential mineral important for kidney health. Almond flour is rich in magnesium and an excellent gluten-free flour alternative. Nutmeg contains powerful antioxidants and helps benefit heart health. Enjoy! 

Ingredients:

• 1 large sweet potato, mashed

• ½ banana, mashed

• ½ cup almond butter

• 2 eggs, whisked

• 3 tbsp unsweetened applesauce

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 1 ½ cups almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ½ tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F. Line a muffin pan with mini muffin liners.

2) In a large bowl, combine mashed sweet potato, mashed banana, almond butter, whisked eggs, applesauce, maple syrup, and vanilla extract. Mix all ingredients well until fully combined.

3) In a separate bowl, mix almond flour, baking soda, cinnamon, nutmeg, and sea salt. Add the dry mixture to the wet mixture and stir well.

4) Add the mixture to muffin liners, filling each cup about ¾ of the way full. This recipe will yield about 30 mini muffins.

5) Bake in the oven for about 15 minutes. Allow to cool before eating and enjoy!

Paleo Shrimp Fried Cauliflower Rice

Try making this Paleo Shrimp Fried Cauliflower Rice for your next dinner option! Shrimp is known to be one of the best sources of iodine and contains a beneficial amount of protein. Ginger aids in fighting inflammation and helps to lower blood sugar levels. Cauliflower is naturally high in fiber and contains a significant amount of antioxidants. Coconut aminos serves as a gluten-friendly substitute for soy sauce. Enjoy!

Ingredients:

• 1 lb medium-large raw shrimp, peeled and deveined

• 1 tsp tapioca flour

• 1 tsp sea salt

• 1 tsp black pepper

• 2 tbsp coconut oil

• 3 eggs, whisked

• 1 bunch scallions, white and green parts separated, thinly sliced

• 2 tsp fresh ginger, peeled and minced

• 3 cloves garlic, minced

• 12 oz cauliflower rice

• 1/4 cup coconut aminos

• 1 tbsp sesame oil

• Extra sea salt to taste

• Lime and chopped basil, optional

Instructions:

1) In a medium sized bowl, toss the shrimp with the tapioca flour, sea salt, and pepper.

2) Add 1 tbsp of coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook each side for 2 minutes. Transfer shrimp to a plate and set aside.

3) Add the whisked eggs to the skillet and cook over medium heat until scrambled. Set aside with the shrimp.

4) Add the remaining tbsp of coconut oil to the skillet and toss in the white part of scallions, ginger, garlic and combine. Cook for about 1-2 minutes.

5) Add the cauliflower rice, coconut aminos, sesame oil, and stir well. Cook for three minutes to soften the rice. Toss in the cooked shrimp and eggs and combine all ingredients well for 1 minute.

6) Allow to cool and sprinkle the green part of scallions, extra sea salt, and lime/basil to taste. Store in the refrigerator for up to four days and enjoy!

Avocado Key Lime Cheesecake

Try making this delicious Avocado Key Lime Cheesecake for your next dessert option! Key limes help to boost immunity and are excellent for kidney and liver health. Avocados are great for eye health as they provide antioxidant prevention to help minimize damage from UV light. Pecans are packed with protein and help to reduce the risk of heart disease. Dates are high in fiber and contain a variety of disease-fighting antioxidants. Serve with your favorite dairy-free whipped cream on top and enjoy!

Ingredients:

Crust:

• 1 cup raw almonds, soaked for at least 8 hrs

• 1 cup raw pecans, soaked for at least 2 hrs

• 10 dates

• ¼ cup coconut oil

• ¼ tsp sea salt

Filling:

• 5 ripe avocados, pitted

• ¼ cup key lime juice (about 10 key limes)

• 1 tbsp lime zest

• ½ cup coconut oil, melted

• ½ cup honey or maple syrup

• ¼ tsp sea salt

• 1 tsp vanilla extract

 Instructions:

1) Begin to prepare the crust by combining crust ingredients in a food processor. Process until the mixture is crumbly. Transfer the mixture to a 9-inch springform pan and chill in the fridge for 20 minutes.

2) Add all the filling ingredients to the food processor and process until a smooth mixture is formed.

3) Remove the crust from the fridge and transfer the filling mixture to the crust.

4) Chill the dish in the fridge for an additional 30 minutes. Top with dairy-free whipped cream and enjoy!