Beet Hummus

Try making this simple but delicious Beet Hummus for your next snack option! Beets are a highly nutritious vegetable packed with copper and fiber. They help fight inflammation, improve digestion, and keep blood pressure levels in check. Cashews are loaded with protein and fiber, and they also help boost heart health. Tahini serves as an excellent source of antioxidants and protects against liver and kidney damage. Store in the refrigerator for up to four days and enjoy!

Ingredients:

• ½ cup raw, unsalted cashews (soaked for at least 2 hours and drained)

• 1 ½ cup beets, cooked and diced

• ¼ cup extra virgin olive oil

• ⅓ cup lemon juice

• 2 tbsp tahini

• 1 garlic clove, minced

• 1 ½ tsp sea salt

• 1 tsp black pepper

Instructions:

1) Pulse all ingredients in a food processor or high-speed blender, while making sure to take breaks to scrape down the sides when necessary. Continue to pulse until a hummus-like consistency is formed.

2) Add in additional salt, pepper, and/or oil if preferred. Serve with gluten-free crackers or your favorite veggies and enjoy!

Greek Chicken Kabobs

Try making these Greek Chicken Kabobs for your next lunch or dinner option! Chicken serves as an excellent source of protein, Vitamin B6, and Vitamin B12. Bell peppers are loaded with Vitamin C and have been proven to benefit eye health. Not only are they packed with antioxidants, but zucchinis also promote proper digestion due to their high amount of fiber. White onions help to reduce inflammation and benefit gut health. Enjoy!

Ingredients:

Chicken:

• 1 lb boneless skinless chicken breast

• 2 tbsp lemon juice

• 2 tbsp red wine vinegar

• 2 tbsp extra virgin olive oil

• ½ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp sea salt

• ½ tsp black pepper

Kabobs:

• 1 green bell pepper

• 1 yellow bell pepper

• 1 red bell pepper

• 1 white onion

• 1 zucchini

Instructions:

1) Slice the chicken into cubes and transfer to a large bowl. Add in all the wet and dry ingredients for the chicken and mix well. Let marinate in the refrigerator for 30 minutes.

2) While the chicken is marinating, cut the veggies for the kabobs into slices.

3) Preheat your grill to medium-high heat.

4) Once the chicken is done marinating, place the chicken and sliced veggies on skewers, alternating ingredients as you prefer. This recipe should yield about 8 skewers.

5) Grill the skewers for 10 minutes on each side, or until chicken is cooked through and veggies are tender. Let cool before serving and enjoy!

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!