Paleo Spinach Artichoke Dip

Try making this Paleo Spinach Artichoke Dip for your next healthy dip option!  Spinach is packed with many nutrients including fiber, magnesium, iron, and Vitamins A and C. It also helps improve eyesight, digestion, and blood pressure. Artichokes are loaded with antioxidants and have been shown to benefit liver health. Nutritional yeast serves as an excellent source of plant-based protein and will add that cheesy and savory flavor to this recipe. Cashews help in balancing blood sugar levels and also reduce the risk of heart disease. Serve this dip with a side of gluten-free crackers or your favorite veggies and enjoy!

Ingredients:

Sauce:

• 1 ½ cups unsalted raw cashews, soaked for at least 2 hours

• 3 tbsp lemon juice

• ⅔ cup unsweetened almond milk

• ⅓ cup extra virgin olive oil

• ¼ cup nutritional yeast

• 1 ½ tsp onion powder

• 1 ½ tsp garlic powder

• 1 ¼ tsp sea salt

• ¼ tsp black pepper

Spinach Artichoke Mixture:

• 2 tbsp extra virgin olive oil

• 1 yellow onion, diced

• 5 garlic cloves, minced

• 2 cups spinach, chopped

• 14 oz can artichoke hearts, drained and diced

• Sea salt and black pepper to taste

Instructions:

1) First, make the sauce by adding all ingredients to a high-speed blender. Blend until smooth and set aside.

2) Preheat your oven to 350 degrees Fahrenheit. Grease an 8 x 8 casserole dish with coconut oil and set aside.

3) Add the extra virgin olive oil to a large skillet and heat over medium heat. Add in the onion and cook until soft. Toss in the garlic and cook for an additional minute. Slowly add in the spinach until all of it wilts, and then add in the artichoke hearts. Stir all ingredients for about 5 minutes, and then add the sea salt and black pepper to taste.

4) Once the spinach artichoke mixture is finished cooking, add the sauce to the mixture. Mix well and transfer to the casserole dish. Bake in the oven for about 12-15 minutes or until baked through.

5) Store leftovers in an airtight container in the refrigerator for up to three days and enjoy!

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!

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!