Roasted Breakfast Potatoes

Try making these Roasted Breakfast Potatoes for your next delicious breakfast option! If you are experiencing digestive issues, the resistant starch in yellow potatoes serves as a great source of nutrition for improved gut bacteria. Coconut oil helps reduce inflammation due to its rich source of antioxidants. It also promotes weight loss due to its high content of short and medium chain fatty acids. Paprika offers a long list of health benefits including boosting eye health, promoting healthy cholesterol levels, and reducing the risk of cancer. Enjoy!

Ingredients:

• 1 lb yellow potatoes, washed and diced

• 2 tbsp coconut oil (melted)

• ½ tsp garlic powder

• 1 tsp sea salt

• ½ tsp black pepper

• ¼ tsp oregano

• ¼ tsp paprika

• ½ tbsp tapioca starch

• Extra sea salt and cilantro for topping, optional

Instructions:

1) Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the diced potatoes and melted coconut oil

3) In a small bowl, stir together the garlic powder, sea salt, pepper, oregano, paprika, and tapioca starch.

4) Sprinkle the seasoning over the potatoes and combine well.

5) Transfer the potatoes onto the lined baking sheet and bake for 45 minutes. Allow to cool.

6) Top with extra sea salt and cilantro if desired and enjoy!

Frozen Lemonade

Try making this Frozen Lemonade for your next summer dessert option! Lemons support heart health, prevent kidney stones, and protect against anemia. Coconut cream serves as an excellent source of protein, antioxidants, and potassium. Honey promotes healthy, glowing skin and protects against cancer. Serve this refreshing frozen lemonade on a hot summer day and enjoy!

Ingredients:

• 3 large lemons, juiced (about ⅓ cup)

• One 13 oz can of coconut cream, solid portion only

• ½ cup honey

• ½ cup coconut milk

• 1 tsp vanilla extract

• 3 cups ice

Instructions:

1) In a blender, combine all ingredients and blend until well combined.

2) Pour into two separate glasses and enjoy immediately!

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!