Paleo Basil Pesto Sauce

Try making this Paleo Basil Pesto Sauce for your next paleo-friendly sauce option! Reducing blood pressure levels, combating inflammation, preventing ulcers, and increasing mental alertness are just a few of the many health benefits basil has to offer! Pine nuts serve as an excellent source of fiber and help to reduce bad cholesterol levels in the blood. Looking to fight against the common cold going around? Be sure to regularly add garlic to your diet as it helps to boost the immune system and prevent viruses from replicating within your cells. Serve this healthy pesto sauce with your favorite crackers, veggies, or noodles and enjoy!

Ingredients:

• 2 cups basil leaves

• ⅓ cup pine nuts

• 3 garlic cloves, minced

• ½ cup extra virgin olive oil

• ½ tsp sea salt

• ½ tsp black pepper

Instructions:

1) Put the basil, nuts, and garlic in a food processor. Pulse until everything is chopped up well.

2) Pour in the olive oil and pulse until everything is mixed well.

3) Add in the sea salt and pepper. Transfer to a jar and store in the refrigerator for up to one week. Enjoy!

Loaded Cauliflower Bake

Try making this Loaded Cauliflower Bake for your next dinner option! Cauliflower is packed with fiber and offers many health benefits such as reducing inflammation and aiding in weight loss. Garlic helps fight against heart disease and is also packed with antioxidants. Coconut milk aids in reducing inflammation, fighting off viruses, and boosting heart health. Dairy-free cheese serves as a great alternative in this recipe as it does not contain animal growth hormones commonly found in traditional dairy cheese. Enjoy!

Ingredients:

• 1 large head of cauliflower, cut into florets

• 1 ½ tbsp olive oil

• 2 cloves garlic, minced

• 1 ½ tbsp arrowroot flour

• 1 cup coconut milk

• 1/3 cup paleo mayonnaise

• 1 tsp black pepper

• 1 tsp sea salt

• 3/4 cup dairy-free cheddar cheese

• 4 slices bacon, cooked and crumbled

• 1 tbsp fresh parsley, chopped

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large pot of boiling water, blanch the cauliflower for about 3 minutes. Drain and set aside.

3) Heat the olive oil in a large skillet over medium heat. Add in the minced garlic and toss for about 30 seconds. Toss in the arrowroot flour and mix until golden.

4) Lower the heat to low-medium and pour in the coconut milk. Stir until well combined. Add in the mayonnaise and season with pepper and sea salt.

5) Add the cauliflower to the skillet and toss well to combine.

6) Transfer to a large casserole dish that has been greased with coconut oil. Top with dairy-free cheddar cheese. Bake in the oven for 30 minutes.

7) Allow to cool and then sprinkle with crumbled bacon and fresh parsley. Enjoy!

Peanut Butter Quinoa Bars

Try making these Peanut Butter Quinoa Bars for your next breakfast or snack option! Quinoa serves as a powerful source of antioxidants and offers a variety of health benefits including reducing inflammation, reducing the chance of cancer, and boosting metabolic health. Oats help promote weight loss and maintain healthy blood sugar levels. Chia seeds serve as an excellent source of fiber and help to improve heart health. Peanut butter is packed with protein and is a great source of healthy fats. Make these bars for breakfast or for a quick healthy snack and enjoy!

Ingredients:

• ½ cup uncooked quinoa

• 1 cup gluten-free oats

• 1 tbsp chia seeds

• ½ cup organic peanut butter

• ½ cup chopped walnuts

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ½ tsp sea salt

• 1 tsp coconut oil

• ¼ cup dairy-free chocolate chips

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 6 baking pan with parchment paper and set aside.

2) Evenly spread out the quinoa and oats on a baking sheet. Transfer to the oven for 10 minutes. Once the 10 minutes are up, add the quinoa and oats to a large bowl. Mix in the chia seeds.

3) In a saucepan, add the peanut butter, walnuts, maple syrup, vanilla extract, sea salt, and coconut oil. Heat over low-medium heat and continue to stir until creamy.

4) Once cooled, transfer the peanut butter mixture to the oat and quinoa mixture and combine well. Add the chocolate chips to the mixture.

5) Transfer the mixture to the lined baking pan. Chill in the refrigerator for up to 20 minutes.

6) Cut into 8 separate bars and enjoy!

Paleo Matcha Cupcakes

Try making these Paleo Matcha Cupcakes for your next healthy dessert option! Matcha is packed with antioxidants and helps fight off chronic disease. Coconut flour is naturally gluten- free and contains a high amount of fiber and protein. Bananas are easy to digest and help promote a healthy heart. Dates are rich in several types of antioxidants including flavonoids, carotenoids, and phenolic acids. Dates also offer many health benefits including promoting brain health, maintaining healthy blood sugar levels, and improving bone health. Enjoy!

Ingredients:

Cupcake Batter:

• 1 cup coconut flour

• ½ cup almond flour

• ½ tsp baking soda

• ½ tsp baking powder

• 1 cup leftover wet almond pulp

• ½ cup coconut milk

• 1 banana, mashed

• ⅓ cup almond butter

• 1 ½ tsp apple cider vinegar

• 1 egg

• 1 ½ tsp vanilla extract

• 8 dates (soaked for at least 20 minutes and drained)

Frosting:

• 2 cups raw, unsalted cashews (soaked for at least 3 hours and drained)

• 3 tbsp coconut milk

• 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)

• 1/4 cup maple syrup

• 2 tbsp matcha powder

• 2 tbsp coconut butter (melted)

• 1/2 cup coconut oil (melted)

Instructions:

1) Line a muffin/cupcake dish with cupcake liners and set aside. Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, combine the coconut flour, almond flour, baking soda, and baking powder.

3) In a food processor, blend the almond pulp, coconut milk, banana, almond butter, apple cider vinegar, egg, vanilla extract, and dates.

4) Add the wet mixture to the dry mixture and combine well.

5) Evenly divide the batter in the muffin dish and bake in the oven for 20-25 minutes.

6) Begin making the frosting by adding the cashews and coconut milk to the food processor. Blend until smooth.

7) Add in the coconut cream, maple syrup, and matcha powder, and stir well.

8) Toss in the coconut butter and coconut oil. Transfer the mixture to the freezer and leave in for about 30 minutes. Make sure to mix the frosting every 5 minutes.

9) Transfer the frosting to a piping bag and frost the cupcakes. Top with extra matcha powder if preferred and enjoy!