Almond Yogurt

Try making this Almond Yogurt for your next breakfast option! Almonds offer an extensive list of benefits including boosting cardiovascular health, promoting weight loss, supporting strong bones, and reducing sugar cravings. Although it is sweet, maple syrup helps reduce inflammation, improves skin complexion, and is loaded with antioxidants! Agar agar powder is a plant-based thickener that is rich in fiber and supports healthy digestion. Serve this healthy yogurt with granola and fresh fruit and enjoy!

Ingredients:

• 1 cup raw unsalted almonds

• 1 ½ tbsp maple syrup

• 3 cups water

• 3 tbsp arrowroot starch

• ½ tsp agar agar powder

Instructions:

1) Soak almonds in warm water for at least 1 hour. Drain and rinse.

2) In a food processor or high-speed blender, blend the almonds, maple syrup, and 2 cups of water. Blend for about 1 minute or until almonds are fully broken down.

3) Use a nut milk bag to strain the almond milk and pour into a saucepan. Squeeze out as much liquid as you can and dispose of the remaining almond fragments.

4) Add the remaining 1 cup of water, arrowroot starch, and agar agar powder. Mix over low-medium heat until dissolved.

5) Bring the pot to a medium heat and slowly bring the milk to a boil. Whisk frequently as the milk is coming to temperature. Once bubbles are rising to the surface, reduce to low heat to maintain a simmer, and whisk for about 2 minutes. This step is to activate the starch and agar, which thickens the yogurt. Remove from heat.

6) Allow the mixture to cool for about 30-45 minutes. As the mixture is cooling, make sure to whisk it every now and then to maintain its smoothness.

7) Transfer the mixture to a 1-quart jar and cover with a lid. Wrap the jar in a towel and place it in a warm, sunny spot in your house, preferably near a window for at least 8 hours. This step allows the yogurt to ferment.

8) When the 8 hours is up, refrigerate the yogurt overnight and enjoy for up to 7 days refrigerated.

S’mores Cookies

Try making these S’mores Cookies for your next gluten-free dessert option! Coconut sugar serves as a healthier alternative to traditional sugar as it has a lower glycemic index. Eggs are an excellent source of choline, which helps boost memory and mood. Eggs also increase good “HDL” cholesterol, which helps fight heart disease. Sea salt serves as an excellent source of electrolytes, helping to promote hydration. Share this cookie recipe with those looking for a delicious gluten-free dessert option and enjoy!

Ingredients:

• ½ cup coconut sugar

• ½ cup grass-fed butter or dairy-free butter, melted

• 2 egg yolks

• ½ tsp xanthan gum

• ½ tsp sea salt, plus more for topping

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1 ½ cups plus 2 tbsp gluten-free flour

• 1 cup dairy-free chocolate chips

• ½ cup mini paleo marshmallows

Instructions:

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

2) Combine the coconut sugar and melted butter in a large bowl. Add in the egg yolks and combine well.

3) Toss in the xanthan gum, sea salt, vanilla extract, and baking soda. Stir until well combined.

4) Pour in the gluten-free flour and mix well. Toss in the chocolate chips and marshmallows and combine well.

5) Use a cookie scooper to scoop about 1 ½ tbsp of the cookie mix and use your hands to roll the dough into a ball. Top the cookies with extra sea salt. (This recipe will yield about 18 cookies). 

6) Bake in the oven for about 10-12 minutes or until cookies begin to become golden-brown on top.

7) Allow to cool before serving and enjoy!

Lemon Basil Blueberry Smoothie

Try making this Lemon Basil Blueberry Smoothie for your next easy snack option! Blueberries are an excellent source of anthocyanins, which are antioxidants that reduce inflammation and Type 2 Diabetes risk. Avocado contains healthy unsaturated fatty acids which help fight heart disease. Hemp and chia seeds add extra fiber to this recipe, which promotes bowel regularity and healthy cholesterol levels. Enjoy this smoothie as a mid-afternoon snack at home or on the go. Enjoy!

Ingredients:

• 1 cup blueberries (frozen)

• ¼ cucumber (medium, chopped)

• ¼ avocado (medium)

• 2 tbsp pitted dates

• 1/4 cup hemp seeds

• 2 tsp chia seeds

• 1/4 cup basil leaves (packed)

• ½ lemon (juiced, zested)

• 1 cup coconut milk

Instructions:

1) Combine all ingredients in a blender and blend until smooth. Pour into a glass and enjoy!

Coconut Lime Chicken

Try making this Coconut Lime Chicken for your next dinner option! Chicken serves as an excellent source of protein and supports healthy bones. Coconuts offer an extensive list of benefits including boosting brain health, supporting healthy digestion, lowering bad cholesterol, and providing your body with a beneficial amount of antioxidants. Limes will add a boost of flavor to this recipe, while also providing you with a rich source of Vitamin C. They also help prevent the development of kidney stones and maintain healthy blood sugar levels. Incorporating ginger into your diet will help reduce both constipation and chronic pain. Enjoy!

Ingredients:

• Six chicken cutlets

• 1 tsp ground paprika

• ½ tsp black pepper

• 2 tsp sea salt

• 2 tbsp coconut oil

• 1 yellow onion, diced

• 4 tsp peeled ginger

• 3 garlic cloves, chopped

• 2 large tomatoes, chopped

• 1 tbsp tomato paste

• 1 13.5 oz can coconut milk

• 1 tbsp maple syrup

• ¼ cup fresh basil, chopped

• 1 tbsp fresh lime juice

Instructions:

1) Coat the chicken with paprika, pepper, and 1 tsp of the sea salt.

2) Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat.

3) Once coconut oil is melted, cook each side of the chicken cutlets until golden brown and fully cooked through. Once all cutlets are cooked, transfer them to a dish with a lid to keep warm.

4) Over medium-high heat, melt the remaining 1 tbsp of coconut oil in the same large skillet. Cook the chopped white onion for about 5 minutes or until tender.

5) Toss in the ginger and garlic cloves and cook for an additional 1-2 minutes.

6) Add in the chopped tomatoes and tomato paste. Stir frequently and cook for about 2-3 minutes or until the chopped tomato has softened.

7) Pour in the coconut milk and maple syrup. Add in the remaining 1 tsp of sea salt. Bring mixture to a boil.

8) Transfer the chicken cutlets into the skillet while the mixture is still boiling and cook for an additional 2 minutes or so.

9) Remove from heat and top with chopped basil and lime juice.

10) Allow to cool before serving and enjoy!