Matcha Pancakes

Try making these Matcha Pancakes for your next gluten-free breakfast option! Almond flour is a great source of fiber and packed with protein, antioxidants, magnesium, and Vitamin E. It also promotes healthy blood sugar control and proper digestion. Matcha is a popular Japanese powdered green tea that offers a long list of health benefits. Matcha contains a high level of antioxidants, improves cognitive function, lowers blood pressure levels, helps reduce anxiety, and boosts energy levels! Serve these matcha pancakes with grass-fed butter and fresh fruit if preferred and enjoy!

Ingredients:

• 2 cups blanched almond flour

• 1 tsp baking powder

• ¾ tsp baking soda

• 6 tsp matcha powder

• ½ tsp sea salt

• 4 eggs, whisked

• ¼ cup coconut milk

• ¼ cup extra virgin olive oil

• 2 tbsps maple syrup, plus more for serving

• Coconut oil for heating skillet

Instructions:

1) In a large bowl, combine the almond flour, baking powder, baking soda, matcha powder, and sea salt.

2) In a smaller bowl, mix the whisked eggs, coconut milk, olive oil, and maple syrup.

3) Pour the wet ingredients into the dry ingredients and combine well.

4) Heat coconut oil in a large skillet. Pour ¼ cup of the baking mix into the skillet to form a pancake.

5) Heat each side of the pancake for 2-3 minutes or until fully cooked through. Repeat until all the baking mix is gone.

6) Serve pancakes with extra maple syrup and any toppings of choice and enjoy!

Sweet Potato Pie

Try making this Sweet Potato Pie for your next healthy dessert option! Sweet potatoes serve as an excellent source of many nutrients including antioxidants, fiber, potassium, Vitamin A, and Vitamin C. They also boost gut health, prevent the development of cancer, support healthy vision, and enhance brain function. Ginger offers pain relief, improves blood sugar levels, and reduces inflammation. Cinnamon and nutmeg both serve as a great source of antioxidants and help to boost digestive health. Serve this healthy, delicious pie for your next family holiday get-together and enjoy!

Ingredients:

• 1 par-baked gluten free pie crust

• ½ cup coconut sugar

• 1 tsp cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

• ½ tsp sea salt

• 2 eggs, whisked

• 14 oz can full-fat coconut milk

• 2 cups sweet potato puree

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, combine the coconut sugar, cinnamon, nutmeg, ginger, and sea salt.

3) Add in the whisked eggs, coconut milk, and sweet potato puree. Mix well until you get a smooth mixture.

4) Pour the sweet potato mixture into the par-baked pie crust.

5) Bake in the oven for at least 1 hour or until the edges of the crust begin to brown.

6) Allow the pie to cool for at least 2 hours before storing in the refrigerator.

7) Leave the pie in the fridge for at least five hours or overnight. Slice the chilled pie and enjoy!

Veggie Ketchup

Try making this Veggie Ketchup for your next healthy condiment option! Onions help prevent cancer, lower blood pressure levels, regulate the immune system, and build strong bones. Tomatoes serve as a powerhouse of antioxidants. Due to their rich source of Vitamin C, tomatoes help brighten skin, prevent the development of infections, and promote the production of collagen. In addition to improving blood sugar levels, apple cider vinegar serves as an excellent source of antioxidants and natural probiotics. Dip your potato wedges and favorite protein in this healthy veggie ketchup and enjoy!

Ingredients:

• ½ onion, chopped

• 1 garlic clove, chopped

• ½ cup plus 2 tbsp tomato paste

• ¼ cup maple syrup

• ⅓ cup apple cider vinegar

• ⅓ cup water

• 1 tsp sea salt

Instructions:

1) Use a food processor to puree the onion and garlic. Make sure they are fully pureed and smooth.

2) In a saucepan, combine the tomato paste, maple syrup, apple cider vinegar, water, pureed onion/garlic, and sea salt. Heat over medium heat and stir well. Bring to a boil and mix until smooth.

3) Once at a boil, reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.

4) When the sauce begins to thicken, remove from heat and allow to cool at room temperature.

5) Once the sauce has cooled off, transfer to a mason jar and store in the fridge for up to one month.

Sausage and Veggie Sheet Pan Dinner

Try making this Sausage and Veggie Sheet Pan Dinner for your next dinner option! Organic sausage is produced without antibiotics and GMO’s and serves as a great source of omega-3 fatty acids. Asparagus is packed with fiber and promotes proper digestion. Brussels sprouts help to prevent the development of many different health issues such as high cholesterol, high blood pressure, heart disease, and diabetes. Yellow potatoes are high in potassium, a nutrient that can help increase bone density and reduce high blood pressure, muscle cramps, and the risk of stroke. Serve this sheet pan dinner with a side of quinoa and enjoy!

Ingredients:

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp onion powder

• ½ tsp sea salt

• ½ tsp black pepper

• 1-pound yellow potatoes, diced

• ¼ cup coconut oil (melted)

• 1 13 oz package of organic chicken sausage

• 2 cups asparagus (chopped)

• 2 cups brussels sprouts (chopped)

• 2 cups sweet bell peppers (chopped)

• Dairy-free cheese for topping, optional

Instructions:

1) Preheat the oven to 400 degrees Fahrenheit.

2) In a small bowl, combine all the seasonings.

3) Place the diced potatoes on a large sheet pan. Pour 2 tbsp of the coconut oil and half of the seasoning mix on top of the potatoes and combine well. Bake in the oven for 20 minutes.

4) While the potatoes are baking, dice the sausage.

5) Once the 20 minutes are up, remove the potatoes from the oven and shift them to one side of the pan. Pour the diced sausage, asparagus, brussels sprouts, and chopped bell pepper on the other side of the pan.

6) Pour the remaining cococnut oil and seasoning mix. Toss all the ingredients together, including the potatoes.

7) Bake for an additional 15 minutes or until veggies are roasted.

8) Top with dairy-free cheese and serve with a side of quinoa if preferred and enjoy!