Matcha Energy Bites

Try making these Matcha Energy Bites for your next quick and healthy snack option! Matcha helps prevent cancer, boosts heart health, and improves brain function. Coconut flour is high in fiber and serves as a great source of protein. Hemp seeds are packed with essential fatty acids, which help regulate inflammation in the body. Grab one or two of these matcha energy bites while on the go and enjoy!

Ingredients:

• 2 tbsp cocoa butter, melted

• ½ cup almond butter

• ¼ cup coconut flour

• 1 tsp matcha powder

• 2 tbsp honey

• 1 tsp maple syrup

• Hemp seeds for topping

Instructions:

1) Line a baking sheet with parchment paper and set aside.

2) Add all ingredients to a high-speed blender or food processor. Pulse for 2-3 minutes.

3) Transfer the mixture to the freezer for about 5 minutes.

4) Take the mixture out of the freezer and form into 1-inch balls and line them on the lined baking sheet. Sprinkle the energy bites with hemp seeds.

5) Store in the refrigerator for at least 1 hour before serving.

6) Transfer to an air-tight container and store in the refrigerator for up to 1 week and enjoy!

Lemon Chicken Piccata

Try making this Lemon Chicken Piccata for your next dinner option! Chicken serves as an excellent source of protein, helps strengthen bones, and supports weight loss. Coconut flour is packed with many key nutrients including iron, fiber, and potassium. Not only do lemons support heart health due to their rich source of Vitamin C, but they also improve digestion and protect against anemia. Capers will add a burst of saltiness to this dish and are packed with antioxidants. Enjoy!

Ingredients:

• ⅔ cup almond flour

• 3 tbsp coconut flour

• 1 tsp garlic powder

• ½ tsp sea salt

• ½ tsp black pepper

• 1 egg

• 2 large chicken breasts

• 3 tbsp coconut oil

• 1 cup chicken broth

• Juice from 1 lemon

• ¼ cup capers

• 1 tbsp water

• 1 tsp arrowroot powder

• Extra lemon slices and chopped green onion for topping

Instructions:

1) In a shallow dish, mix the almond flour, coconut flour, garlic powder, sea salt, and black pepper. Mix the egg in another shallow dish.

2) In a large skillet, heat 2 tbsp of coconut oil over medium-high heat.

3) Coat the chicken breasts first in the egg and then in the flour mixture. Transfer to the pan and cook each side of the chicken breasts for about 3-4 minutes or until fully cooked through. Transfer to a separate dish with a lid to keep the chicken breasts warm.

4) Add the remaining 1 tbsp of coconut oil to the hot pan and allow it to melt. Add in the chicken broth, lemon juice, capers, water, and arrowroot powder. Mix well.

5) Bring to a boil and then simmer on low heat for about 4-5 minutes. Add the chicken back to the pan and keep heat on low until you are ready to serve.

6) Serve with extra lemon slices and chopped green onion if preferred and enjoy!

Paleo Cinnamon Raisin Bread

Try making this Paleo Cinnamon Raisin Bread for your next breakfast option! Raisins serve as an excellent source of iron, fiber, and antioxidants. Almond butter aids in blood sugar control, strengthening bones, and preventing heart disease. Eggs are rich in omega-3 fatty acids and help to elevate HDL or “good” cholesterol. Nutmeg boosts heart health and serves as a powerhouse of antioxidants. Serve this bread with your favorite grass-fed or plant-based butter and enjoy!

Ingredients:

• 3 eggs, whisked

• ⅔ cup almond butter

• ¾ cup applesauce

• ⅓ cup maple syrup or honey

• 1 tsp vanilla extract

• 1 and ¼ cup almond flour

• ¼ cup tapioca flour

• 1 tbsp cinnamon

• 1 tsp baking soda

• 1 tsp nutmeg

• ½ cup raisins

• ½ tsp sea salt

Instructions:

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

2) In a bowl, combine the eggs, almond butter, applesauce, sweetener of choice, and vanilla. In a separate bowl, mix the almond flour, tapioca flour, cinnamon, baking soda, nutmeg, raisins, and sea salt.

3) Combine the dry mixture with the wet mixture and stir well. Fold in the raisins.

4) Pour the mixture into the lined loaf pan. Bake in the oven for about 50 minutes or until the top of the loaf is golden.

5) Allow to cool for at least 30 minutes before serving. This loaf will last in the fridge for up to 1 week. Enjoy!

Dairy-Free Fudgesicles

Try making these Dairy-Free Fudgesicles for your next summer dessert option! Avocados are packed with a variety of nutrients including fiber, potassium, Vitamin C, and magnesium. Cacao powder helps to reduce stress, lower blood pressure, and reduce the chance of a stroke. Coconut milk is a well-known anti-microbial and helps boost energy levels. Enjoy!

Ingredients:

• 2 avocados

• ½ cup cacao powder

• ½ cup full fat coconut milk

• ½ cup maple syrup

• ½ tsp sea salt

• Chopped nuts for topping, optional

Instructions:

1) Transfer all ingredients to a high-speed blender and blend until a thick and smooth mixture forms.

2) Evenly distribute the mixture into a popsicle mold (recipe should yield about 8 fudgesicles). Push popsicle sticks into the middle of the molds.

3) Freeze for at least 5 hours. When ready to eat, allow the fudgesicles to sit out for about 10 minutes so that they can more easily be removed from the molds.

4) Serve with chopped nuts if preferred and enjoy!