Coconut Cacao Protein Shake

Try making this Coconut Cacao Protein Shake for your next post-workout snack option! Coconut offers plenty of antioxidants and aids in regulating blood sugar levels. Cocoa powder helps reduce stress levels and is a good source of iron, magnesium, and zinc. Almond butter serves as a great source of protein, fiber, and iron. Adding protein powder to this shake will help promote healthy muscle repair and growth post-exercise. Make this shake after a workout or as a quick on-the-go snack and enjoy!

Ingredients:

• 4 oz full fat coconut cream

• 2 tbsp cacao powder

• 1 cup coconut milk

• ½ tsp sea salt

• 2 tbsp almond butter

• 2 tbsp of protein powder of choice

Instructions:

1) Combine all ingredients in a high-speed blender and blend until smooth. This recipe will make 1 large protein shake. Enjoy!

Gluten and Dairy-Free Chicken Alfredo

Try making this delicious Gluten and Dairy-Free Chicken Alfredo for your next dinner option! Cashews offer an extensive list of health benefits including boosting heart health, promoting healthy bones, supporting immunity, and improving skin health. Chicken is a great source of protein and helps to strengthen bones. Garlic is high in Vitamin C and helps to protect against the flu and common cold. Full fat coconut milk aids in weight loss and is exceptionally high in antioxidants. Who knew Chicken Alfredo could be healthy? Enjoy!

Ingredients:

• 8 oz gluten-free pasta noodles

• ¾ cup raw, unsalted cashews

• ¼ cup full fat canned coconut milk

• 1 cup organic chicken broth

• 2 garlic cloves, minced

• 1 lb boneless chicken breast, sliced into 1-inch strips

• ⅛ tsp plus ¾ tsp sea salt

• 1 tsp black pepper

• 1 tbsp non-GMO corn starch

• 1 tbsp coconut oil

• Water, as needed

• Fresh herbs for topping

Instructions:

1) Cook the pasta noodles according to package directions and set aside.

2) Place the cashews in a food processor and pulse for about 1 minute until a powder-like consistency forms.

3) Toss in the coconut milk, chicken broth, and garlic, and pulse until a smooth mixture forms.

4) Place the chicken breast slices in a bowl and mix in the sea salt, black pepper, and corn starch. Make sure the chicken is evenly coated in the seasoning.

5) Heat the coconut oil in a large skillet and heat over medium heat. Transfer the chicken to the pan and cook each side for about 5 minutes. Transfer the cashew mixture into the skillet and coat the chicken with the mixture.

6) Reduce the heat to medium-low and continue to mix all the ingredients together until the chicken is fully cooked through. The mixture may become too thick, so add in water until your desired consistency is formed.

7) Add the cooked pasta into the skillet and combine all ingredients well.

8) Top with fresh herbs if preferred and enjoy!

Breakfast Cookies

Try making these Breakfast Cookies for your next healthy and simple breakfast option! Raisins are high in antioxidants, fiber, and iron. Gluten-free oats are a great source of fiber and act as a prebiotic to keep your gut flora in good shape! Almond butter offers a wide array of health benefits including supporting heart health, managing blood sugar levels, and boosting gut health. Sea salt provides you with plenty of minerals, electrolytes, and helps with overall digestion. Grab one of these cookies for an on-the-go breakfast and enjoy!

Ingredients:

• ½ cup applesauce

• ½ cup maple syrup

• ⅓ cup creamy almond butter

• 3 cups gluten-free oats

• 2 tsp cinnamon

• 1 tsp baking powder

• 1 tsp sea salt

• ¼ cup raisins

Instructions:

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

2) In a large bowl, combine the applesauce, maple syrup, and almond butter. Add in the oats, cinnamon, baking powder, and sea salt. Fold in the raisins.

3) Use a cookie scooper to scoop out ¼ of the dough and roll it with your hands to form mini balls onto the pan. Flatten the balls of dough with the palm of your hand. This recipe will yield about 12 small cookies.

4) Transfer the pan to the oven and bake for about 25 minutes or until the top of the cookies are golden. Remove the cookies from the oven and allow to cool for about 10 minutes before enjoying.

5) Store in an airtight container in the refrigerator for up to 2 weeks and enjoy!

Paleo Lemon Cake

Try making this Lemon Cake for your next paleo dessert option! Almond flour is rich in protein, low in carbs, and packed with fiber. Lemons serve as an excellent source of Vitamin C and help to protect against iron deficiency. Extra virgin olive oil contains high amounts of antioxidants and has many anti-inflammatory properties. It is important to buy extra virgin olive oil, as this is the least processed form of olive oil and retains its natural vitamins and antioxidants. Serve this lemon cake with your favorite fresh fruit or on its own and enjoy!

Wet Ingredients:

• ½ cup extra virgin olive oil

• ½ cup plus ¼ cup organic cane sugar, divided

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• 4 egg yolks

Dry Ingredients:

• 2 cups almond flour

• ¼ cup tapioca flour

• 1 tsp baking powder

• ½ tsp sea salt

• 4 egg whites

• ½ tsp cream of tartar

Instructions:

1) Preheat the oven to 325 F. Line a round cake pan with parchment paper and set aside.

2) In a bowl, mix the olive oil, 1/2 cup of cane sugar, lemon zest, lemon juice, and egg yolks.

3) Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Mix well to combine.

4) Place the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Whip on medium-high speed until foamy (about 30-60 seconds). With the mixer running, gradually sprinkle in the remaining ¼ cup cane sugar for about 30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down (about 3-4 minutes).

5) Fold the egg white mixture into the batter and combine well. Scrape the batter into the prepared pan.

6) Bake in the oven for about 40-45 minutes, or until top of the cake is golden brown.

7) Allow the cake to cool, and then using your hands, remove the cake out of the pan with the edges of the parchment paper.

8) Store the cake in the refrigerator for up to 4 days and enjoy!