Pumpkin Pie Smoothie

Try making this Paleo Pumpkin Pie Smoothie for your next fall inspired snack! Bananas are an excellent source of potassium and are loaded with antioxidants. Almond milk serves as a great alternative to traditional dairy milk and is packed with Vitamin E. Pumpkin boosts the immune system and is an excellent source of both Vitamins A and C. Cinnamon has many anti-inflammatory properties and helps to reduce blood pressure levels. Prepare this smoothie on a cozy fall day and enjoy!

Ingredients:

• 1 banana, frozen and sliced

• ⅓ cup almond milk

• ¼ cup pumpkin puree

• 1 tbsp almond butter

• ½ tsp cinnamon

Instructions:

1) Combine all ingredients in a high-speed blender and blend until smooth. Top with extra cinnamon when ready to serve and enjoy!

Creamy Tuscan Chicken

Try making this Creamy Tuscan Chicken for your next fall dinner option! Chicken serves as an excellent source of protein and Vitamins B6 and B12. Coconut milk is rich in antioxidants and helps to reduce inflammation in the body. Sun dried tomatoes are not only sweet and delicious, but they are also packed with Vitamin C and iron. Spinach offers a wide range of health benefits that include regulating blood sugar levels, promoting healthy bones, and reducing hypertension. Garlic aides in boosting the immune system and lowering cholesterol. Prepare this Creamy Tuscan Chicken recipe on a cozy fall day and enjoy!

Ingredients:

• 2 tbsp coconut oil

• 1 tbsp italian seasoning

• 1 tsp sea salt

• 1 tsp black pepper

• 4 chicken breasts

• ¼ cup chicken broth

• 2 tbsp arrowroot starch

• 1 shallot, chopped

• 4 cloves garlic, minced

• 1 ½ cups coconut milk

• ½ cup sun dried tomatoes

• ¼ cup basil, finely chopped

• 3 cups spinach

Instructions:

1) Heat the coconut oil in a large skillet over medium-high heat.

2) In a small bowl, mix the Italian seasoning, sea salt, and black pepper. Coat each side of the chicken breasts with the seasoning. Add the chicken breasts to the skillet and cook each side for 5 minutes.

3) While the chicken is cooking, combine the chicken broth and arrowroot starch in a bowl. Remove chicken from the skillet and set aside.

4) Add the shallot and garlic to the skillet and cook for two minutes.

5) Add the coconut milk, sun dried tomatoes, and basil to the pan. Toss in the chicken broth and arrowroot starch mixture and combine well. 

6) After stirring well, chop the chicken breasts into bite sized pieces and add back to the pan. Cover the pan with a lid and turn heat to low. Cook for about 3-5 minutes or until chicken is completely cooked through.

7) Once the chicken has finished cooking, toss in the spinach. Cook and stir until spinach wilts.

8) Serve with cooked rice, noodles, or potatoes and enjoy!

Paleo Mexican Breakfast Casserole

Try making this Paleo Mexican Breakfast Casserole for your next breakfast option! Mexican chorizo serves as an excellent source of protein and Vitamin B12. Poblano peppers are rich in Vitamin C and help reduce inflammation. Adding nutritional yeast to this dish will give the casserole that “cheesy” flavor and boost immune health. Scallions are loaded with fiber and help improve heart health. Store in the refrigerator for up to four days and enjoy!

Ingredients:

• 1 tbsp coconut oil

• 1 poblano pepper, chopped

• 1 red bell pepper, chopped

• ½ white onion, chopped

• 3 garlic cloves, minced

• 1 pound Mexican chorizo

• 3 cups shredded potato

• 1 cup broccoli, chopped

• 1 ½ cups roasted tomatillo salsa

• 12 large eggs

• ¼ cup coconut milk

• ¼ cup nutritional yeast

• 1 tsp dried oregano

• 1 tsp sea salt

• ¼ tsp black pepper

• ¼ cup scallions, chopped

• Chopped spinach for topping, optional

Instructions:

1) Preheat oven to 400 degrees Fahrenheit. Grease a large skillet pan with the coconut oil and heat over medium-high heat.

2) Add the poblano pepper, bell pepper, and white onion to the pan. Cook for about 5 minutes, stirring frequently until softened. Toss in the garlic and cook for an additional minute.

3) Add in the chorizo to cook. Stir often until chorizo is cooked through and brown.

4) Remove the pan from the heat. Add the shredded potato, broccoli, and salsa to the pan. Stir well to combine and set aside to cool.

5) In a medium sized bowl, mix the eggs, coconut milk, nutritional yeast, oregano, sea salt, pepper, and scallions.

6) Grease a 9 x 13-inch casserole dish with coconut oil. Transfer the cooked chorizo and veggies into the dish. Pour the egg mixture on top and mix well to combine. Add chopped spinach on top if preferred.

7) Bake in the oven for 40 minutes or until the top is golden.

8) Allow to cool before serving and enjoy! 

Strawberry Sorbet

Try making this Strawberry Sorbet for your next dessert option! Bananas are a highly nutritious fruit packed with potassium, Vitamin C, and antioxidants. They are also rich in fiber and support proper digestion. Strawberries are loaded with manganese and help maintain healthy blood sugar levels. Coconut milk serves as an excellent source of iron and maple syrup adds sweetness along with plenty of antioxidants. Celebrate the last few days of summer with this strawberry sorbet and enjoy!

Ingredients:

• 2 large bananas, frozen and sliced

• 1 ½ cups coconut milk

• 1 ½ cups frozen strawberries

• 2 tbsp maple syrup

• Pistachios (optional, for topping)

Instructions:

1) Add the frozen bananas and coconut milk to a high-speed blender. Blend until smooth.

2) Add in frozen strawberries and maple syrup and blend until smooth.

3) Transfer to an airtight container and place in the freezer for up to 6 hours. Remove from the freezer every hour to stir.

4) Once the 6 hours are up, allow to thaw before serving. Serve with a sprinkle of pistachios and enjoy!