Cilantro Lemonade Smoothie


Cilantro Lemonade Smoothie
Adapted From: wholehealthdesigns.com

An excellent drink with anti-inflammatory foods... spinach, cilantro, fresh ginger, and fresh lemon juice are on that list! I love the refreshing taste of the lemon and cilantro together. Drink up!

Ingredients:

1 cup spinach leaves
1/2 cup cilantro
1 cup blueberries or 1 pear
1/4 inch fresh ginger root {peeled or unpeeled}
1 cup unsweetened almond milk
1 tblsp fresh lemon juice
2 large eggs or 1/2 cup plain egg protein powder
4 ice cubes

Preparations:

Place all ingredients into a blender and mix until smooth.

Makes 24 ounces


Almond Flour Chocolate Chip Cookies



Almond Flour Chocolate Chip Cookies
Adapted From: detoxinista.com

These have a delicious nutty flavor that makes it hard not to eat the whole batch. Changing the flour from coconut to almond makes a completely different type of cookie with a whole new taste and texture. They are superb!

Ingredients:

4 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil, melted
4 tsp vanilla extract

Preparation:

Using a whisk, combine the almond flour, baking soda, and sea salt in a medium bowl. In a separate large bowl, whisk together the coconut oil, maple syrup, and vanilla. Add the dry mixture to the wet; whisk again until well blended. Stir in the chocolate chips. Drop cookie dough by tablespoonfuls onto a baking sheet lined with wax paper. The dough will spread a little on their own, but use the back of a spoon to slightly flatten the tops. Bake at 350° for 8-10 minutes, or until the edges are golden brown. Let the cookies cool for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature, or in the refrigerator.

Makes 36 cookies


Coconut Milk


You can buy coconut milk in a can at the grocery store, or in a box like this at Costco. I use the canned type for cooking recipes. I use this beverage in a box type for my smoothies that I drink everyday.

Almond Butter Banana Ice Cream




Almond Butter Banana Ice Cream - Dairy Free

I'm a sucker for healthy desserts. I make this ice cream to keep in the freezer for an any-time treat.

Ingredients:

2 frozen bananas
2 tblsp almond butter
1 tblsp water, if needed to facilitate blending
1/2 tblsp organic maple syrup
1/4 tsp sea salt

Preparation:

Break the bananas into chunks. Place all the ingredients into a mini food processor; blend until you get a creamy ice cream consistency. Serve dessert immediately, or store in a sealed container in the freezer for a firmer, scoop-able ice cream for later.

2 Servings


Mason Jar Salad


There is no recipe, but I liked the idea and wanted to share it. You can make any type of salad you want and use your favorite salad ingredients. The only trick is to make sure you add the ingredients in the jar with the dressing on the very bottom, and your lettuce on the very top. I made these salads for my husband to take with him to work, cause he sits in a tractor all day. He loves them! 

Paleo Double Chocolate Brownies



Paleo Double Chocolate Brownies
Source: civilizedcavemancooking.com

I was licking the batter bowl while they baked - I can't believe they are paleo!!! Two of these brownies definitely satisfied my chocolate craving! The taste and texture are the same as ordinary brownies. This is a must-try recipe! 

To my sweet little boy - Thank you for the flowers... you are my sunshine! :)

Ingredients:

3 eggs
1 cup honey
1 tblsp vanilla extract
1/2 cup dark cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1/2 cup dark chocolate chips, melted
1 very ripe banana. mashed

Preparation:

In a large bowl, beat together the almond butter and eggs with an electric mixer. Add honey and vanilla to the batter and beat well. Add the cocoa powder, sea salt, and baking soda; give it a few stirs with a spoon to half way moisten the powder, then finish mixing with an electric mixer. Fold in the melted chocolate chips and mashed banana into the batter with a spoon. Spread into a greased 13x9 baking dish. Bake at 325° for 35-40 minutes, or until a toothpick in the center comes out clean.

20 Servings


Fruity Spinach Smoothie



Fruity Spinach Smoothie

This protein packed smoothie has an amazing fruity taste... I CRAVE it everyday!!! Sometimes I drink one for breakfast, or for a quick lunch on the go. The banana and/or peaches can be substituted with your favorite fruit.

Ingredients:

1 very ripe banana, sliced
1 cup peaches, sliced
1 handful baby spinach leaves
1/2 tsp pure vanilla extract
1 cup coconut milk
2 large eggs or 1/2 cup plain egg protein powder
2 tblsp flaxseed
dash of ground cinnamon

Preparation:

Add the banana, peaches, spinach leaves, vanilla extract, coconut milk, eggs, and flaxseed to a blender. Mix all the ingredients for 1 minute, or until well blended. Pour into a tall glass; sprinkle with cinnamon, if desired.

1 Serving

Organic Maple Syrup


I love to use maple syrup or honey as a sweetener! They are natural and have been around for ages. I stick to ORGANIC syrups cause the only ingredient listed on this bottle is 100% pure organic maple syrup. The non-organic syrups have 10 other ingredients in them, so they're not pure anymore and aren't paleo-friendly. The grade of the syrup doesn't matter - all grades of pure maple syrup are identical in density and maple sugar content. NO pure maple syrup is refined in any way. Maple syrup is graded solely by its color. The difference in color has mostly to do with when the syrup is made - the darker the syrup is, the stronger its flavor. Grade B is traditionally considered a cooking-grade syrup, so that's why I bought grade B this time. But if you're trying to eat a clean diet, like I am, then I'd stick with the organic syrups for purity. :)