Blue Spirulina Smoothie Bowl

Try making this Blue Spirulina Smoothie Bowl for your next summer breakfast option! Blue spirulina serves as an excellent source of protein and is known for its ability to improve gut health and boost energy levels. Bananas support kidney function and offer plenty of fiber to promote proper digestion. Mangos are packed with Vitamin C and are great for your immune health. Coconut milk helps to reduce inflammation in the body and can help benefit individuals suffering from arthritis. Top off this smoothie bowl with your preferred toppings and enjoy!

Ingredients:

• 1 cup frozen bananas, sliced

• 1 cup frozen mango, diced into chunks

• ½ tsp blue spirulina powder

• ¾ cup coconut milk

• Fruit, granola, nut butter, coconut chips, or chia seeds for topping (optional)

Instructions:

1) In a high-speed blender, blend all ingredients until smooth. Take breaks to scrape down sides of the blender when needed.

2) Transfer to a bowl and top off with preferred toppings. Enjoy!

Chocolate Coconut Milk Ice Cream

Try making this Dairy-Free Chocolate Coconut Milk Ice Cream for your next healthy dessert option! Coconut milk is excellent for heart health and boosts brain energy. Cocoa powder is a packed with magnesium, iron, and zinc and helps to reduce stress levels. Coconut sugar is a natural sweetener that has a lower glycemic index than traditional white sugar. Sweet potatoes are high in fiber and help to promote a healthy gut. Serve this healthy ice cream on a hot summer day and enjoy!

Ingredients:

• Two 14 oz cans full fat coconut milk

• ¾ cup unsweetened cocoa powder

• ¾ cup organic coconut sugar

• ½ cup mashed sweet potato

• 1 tbsp vanilla extract

Instructions:

1) Add all ingredients to a high-speed blender and blend until smooth.

2) Transfer the mixture to a loaf pan and cover. Place in the freezer and freeze for at least six hours.

3) Let thaw before serving and 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!