Banana and Blueberry Mug Muffin

Try making this Paleo Banana and Blueberry Mug Muffin for your next quick and healthy breakfast option! Bananas are incredibly rich in fiber and potassium. They are also packed with antioxidants and aid in digestion. Blueberries promote a healthy heart and have powerful anti-inflammatory activities. Cinnamon helps reduce the risk of heart disease and also helps regulate blood sugar levels. Let cool before serving and enjoy! 

Ingredients:

• ¼ cup flaxseed meal

• 1 egg

• ½ tbsp honey or maple syrup

• ½ tsp baking powder

• 2 tbsp mashed banana

• 1 handful of blueberries

• Cinnamon for topping, optional

Instructions:

1) In a large mug, combine all ingredients and mix well.

2) Heat in the microwave for one minute or until firm. Top with cinnamon if preferred and enjoy!

Matcha Lime Cheesecake

Try making this Matcha Lime Cheesecake for your next dessert option! Matcha powder is incredibly rich in antioxidants and has been proven to, boost brain health and inhibit the growth of cancer cells. Limes are high in Vitamin C as well as antioxidants. They promote healthy skin and help to increase iron absorption. Not only are cashews full of fiber and copper, but they also help to lower the risk of heart disease. Almonds are packed with protein and promote healthy blood sugar levels. Enjoy!

Ingredients:

Crust:

• 3 dates, pitted

• ½ cup raw, unsalted almonds

Filling:

• 1 cup raw, unsalted cashews (soaked in warm water for at least 2 hours)

• 2 tsp matcha powder

• 1 tbsp coconut oil, melted

• 2 tbsp maple syrup

• ½ lime, juiced

• ¼ cup coconut milk

• Extra matcha powder for topping, optional

Instructions:

1) Add the dates and almonds to a food processor and pulse until you get a fine texture.

2) Line a 4-inch springform pan with parchment paper. Press the crust mixture into the pan evenly. Transfer the pan into the freezer.

3) Begin making the filling by first draining the cashews. Mix all of the filling ingredients in a food processor and blend until smooth.

4) Take the pan out of the freezer and pour the matcha mixture over the crust. Place back in the freezer for at least 2 hours.

5) After the 2 hours is up, remove the pan from the freezer. Remove the cheesecake from the pan. Add extra matcha powder on top if preferred and enjoy!

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!