Paleo Dark Chocolate Pancakes

Try making these Paleo Dark Chocolate Pancakes for your next breakfast option! Cacao powder helps maintain healthy blood sugar levels, boosts heart health, and supports brain function. Almond flour contains less carbohydrates than traditional wheat flour and helps reduce LDL or “bad” cholesterol. Coconut oil helps to increase energy levels throughout the body in addition to supporting cardiovascular health. Maple syrup serves as a great source of amino acids and is also an excellent alternative to refined sugar. Enjoy!

Ingredients:

• 1 cup almond flour, finely ground

• ⅔ cup tapioca flour

• ⅓ cup organic cacao powder

• 1 tsp sea salt

• 1 tsp baking soda

• 4 eggs, whisked

• ¼ cup maple syrup, plus more for serving

• ¼ cup unsweetened apple sauce

• 3 tbsp coconut oil, plus more for cooking

• 1 tsp pure vanilla extract

• Fresh berries for topping, optional

Instructions:

1) In a large bowl, combine the almond flour, tapioca flour, cacao powder, sea salt, and baking soda. Mix well.

2) In a separate bowl, combine the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract. Once those ingredients are whisked together well, add the wet mixture to the flour mixture and combine altogether.

3) Melt coconut oil in a large skillet over medium heat. Once that is melted, begin to pour the batter into the skillet to form the pancakes. Cook each side of the pancakes for about 2-3 minutes or until fully cooked.

4) Serve the finished pancakes with fresh berries and maple syrup if preferred and enjoy!

Gluten and Dairy-Free Oatmeal Creme Pies

Try making these Gluten and Dairy-Free Oatmeal Creme Pies for your next dessert option! Gluten-free oats provide the perfect amount of complex carbohydrates and fiber to balance blood sugar levels. They also help lower cholesterol levels and promote bowel regularity. Honey is packed with antioxidants and helps promote gut flora balance. Coconut oil improves brain function, helps regulate thyroid function, and serves as an excellent source of fiber. Enjoy!

Ingredients:

Cookies

• 2 eggs

• 1 cup dairy-free butter

• 1.5 cups coconut sugar

• 1 tbsp vanilla extract

• 1 cup gluten-free oat flour

• 2 cups gluten free whole oats

• 1 cup gluten-free all-purpose flour

• 1 ½ tsp xanthan gum

• ½ tsp sea salt

• 1 tsp baking soda

Filling

• ½ cup palm oil shortening at room temperature, soft

• ½ cup coconut oil softened, but solid

• ¼ cup honey

• ⅓ cup + 1 tbsp tapioca flour

• ⅛ tsp sea salt

• 1 ½ tsp pure vanilla extract

Instructions:

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

2) In a stand mixer, add in the eggs and butter on medium speed for 2 minutes or until fluffy.

3) Add in the coconut sugar and vanilla extract and mix for about 1 minute on medium speed.

4) Toss in the oat flour, whole oats, all-purpose flour, xanthan gum, sea salt, and baking soda, and continue to mix on medium for an additional minute.

5) Form cookies with the dough and evenly line on the baking sheet. Bake in the oven for 15 minutes or until cookies are golden. Allow to cool for at least 4 hours before combining with the filling.

6) While the cookies are cooling, begin to make the frosting.

7) Add the shortening and coconut oil to the stand mixer and mix until fluffy. Add in the honey and beat on low until combined.

8) Add the tapioca flour, sea salt, and vanilla extract, and mix until creamy.

9) Transfer the frosting to the refrigerator and allow to chill until cookies are ready to be frosted.

10) After the cookies have cooled for at least four hours, fill a pastry bag with the frosting and frost the bottom of one cookie. Take another cookie and combine with the frosted cookie to make a creme pie.

11) Transfer finished creme pies to an airtight container and store in the refrigerator for up to four days. Enjoy!

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!