Pumpkin Energy Bites

Try making these Paleo Pumpkin Energy Bites for your next healthy snack option! Pumpkin is a great source of fiber, promotes a healthy immune system, and helps boost heart health. Dates are packed with fiber and help promote brain function. Cashews are an excellent source of magnesium, copper, and manganese. Almonds are loaded with antioxidants and reduce inflammation. If you want to increase your fiber and omega-3 intake, incorporate more chia seeds into your diet! Make these energy bites for an on-the-go snack or as a healthy sweet treat and enjoy!

Ingredients:

• 1 cup pitted dates (presoaked for 20 min and drained)

• ¼ cup organic pumpkin puree

• 2 tsp pumpkin pie spice

• 1 tsp vanilla extract

• ½ tsp sea salt

• ½ cup raw, unsalted almonds

• ½ cup raw, unsalted cashews

• ¼ cup chia seeds

• Unsweetened desiccated coconut for coating

Instructions:

1) Pulse the dates, pumpkin puree, pumpkin pie spice, vanilla extract, and sea salt in a food processor until smooth.

2) Toss in the almonds, cashews, and chia seeds. Pulse until the nuts are coarsely chopped.

3) Transfer the mixture to the fridge for 30 minutes. Add the desiccated coconut to a flat dish.

4) Once the 30 minutes are up, roll the mixture into 16 energy bites. Roll the bites in the desiccated coconut. Store in an airtight container in the fridge and enjoy!

Thanksgiving Stuffing

Try making this gluten and dairy-free stuffing as a healthy side dish for this upcoming Thanksgiving season! Gluten-free whole grain bread serves as a healthier alternative to traditional bread, and it is a great option for those suffering from celiac disease or gluten intolerance. Celery helps to reduce inflammation, support digestion, and is full of antioxidants. Onions offer many impressive health benefits including reducing the risk of heart disease, regulating healthy blood sugar levels, promoting strong bones, and improving digestion. Chicken broth is packed with protein and electrolytes, which help to support healthy bones, skin, and muscles. Serve this stuffing for your family and friends on Thanksgiving and enjoy!

Ingredients:

• 1 loaf of whole grain gluten and dairy-free sandwich bread

• 2 tbsp of coconut oil

• 1 cup celery, chopped

• 2 cups onion, chopped

• ¼ cup flat-leaf parsley, chopped

• 4 tsp poultry seasoning

• 1 tsp black pepper

• 1 tsp sea salt

• 3 eggs, whisked 

• 2 cups chicken broth

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) Dice the bread into one inch cubes. Add to a large bowl.

3) Heat the coconut oil in a large skillet over low-medium heat.

4) Once the coconut oil is melted, add the chopped celery, onion, parsley, poultry seasoning, black pepper, and sea salt. Stir and sauté over medium-high heat until ingredients are soft (about 5-8 minutes).

5) Add the whisked eggs to the bowl full of the cube sized bread pieces. Mix in the sautéed vegetable and seasoning mixture. Add the gluten free chicken broth and combine well.

6) Transfer the mixture to a greased 9 x 9 casserole dish.

7) Bake the casserole in the oven for about 50 minutes or until stuffing is brown on top. Serve warm and enjoy!

Pumpkin Spice Granola

Try making this Pumpkin Spice Granola for your next fall inspired breakfast option! Pumpkin helps to boost both heart and vision health. Raw, unsalted pecans offer a variety of health benefits. They serve as an excellent source of antioxidants, aid in weight loss, and help to maintain healthy blood pressure levels. Coconut is exceptionally high in fiber and is great for both skin and hair health. Cinnamon offers many anti-inflammatory effects and also helps lower the risk of heart disease. Serve this granola with coconut milk or enjoy by itself!

Ingredients:

• 1 cup raw, unsalted pecan halves

• ½ cup raw, unsalted pumpkin seeds

• 2 ½ cups gluten-free oats

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• ½ tsp sea salt

• ¼ cup organic pumpkin puree

• ⅓ cup maple syrup

• 4 tbsp coconut oil, melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, mix the coconut oil, pumpkin puree, maple syrup, pumpkin pie spice, sea salt, and cinnamon.

3) Add the pecans, pumpkin seeds, oats and combine well.

4) Transfer the mixture to the lined baking pan and evenly spread it out.

5) Bake in the oven for 30-40 minutes.

6) Allow up to 30 minutes to cool. Break up granola into clusters. Store in an airtight container for up to 1 month and enjoy!

Paleo Toffee Bark

Try making this Paleo Toffee Bark for your next dessert option! Plant-based butter serves as an excellent alternative to traditional butter products and also offers high amounts of fiber and protein. Allulose is a healthy sugar alternative and helps to lower blood sugar. Dairy-free chocolate chips serve as a healthier alternative to traditional chocolate, while at the same time help to lower cholesterol levels and improve blood circulation. Almonds are rich in antioxidants, loaded with fiber, and help to improve skin health. Enjoy!

Ingredients:

• 1 cup plant-based butter

• ½ cup allulose

• 1 cup dairy-free chocolate chips

• 1 tsp coconut oil

• ½ cup raw, unsalted almonds (chopped)

Instructions:

1) Line a square baking pan (8x8) with parchment paper.

2) Heat the butter and allulose in a saucepan on low-medium heat. Heat until the butter is melted and allulose is dissolved. Continuously stir.

3) Once the mixture begins to bubble, add a candy thermometer to the center of the mixture. Stir the mixture every thirty seconds until the thermometer reaches 300 degrees Fahrenheit.

4) Remove the saucepan from the heat. Continue to stir to ensure the butter and allulose do not separate.

5) Pour the mixture into the lined baking pan and allow to sit for five minutes.

6) Add the chocolate chips to a separate saucepan. Add a tsp of coconut oil to help melt the chocolate chips and heat on low-medium heat.

7) Once the chocolate has melted, allow to cool for a few minutes. Pour the melted chocolate over the butter/allulose mixture. Top with the chopped almonds. Cover with tinfoil and let sit for an additional five minutes.

8) Transfer to the refrigerator and refrigerate until firm. Once firm, break into pieces and store in an airtight container. Enjoy!