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

1/3 cup organic maple syrup

4 tsp vanilla extract

1 cup dark chocolate chips

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

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

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

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream - Dairy Free

This is a great healthy chocolate ice cream blend to take care of your chocolate craving.

Ingredients:

2 frozen bananas
2 tblsp almond butter
1 tblsp water, if needed to facilitate blending
2 tsp dark cocoa powder
1 tsp vanilla extract
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

Breakfast Bars

Breakfast Bars
Adapted From: Paleo Diets

Jump start your morning with these energy packed breakfast bars. They're perfect in every way - no sugar crash, loaded with healthy fats, and naturally sweetened. They seem more like a sinful treat rather than the healthy breakfast that they are!

Ingredients:

1 1/4 cups almond flour
1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup coconut oil
1/4 cup organic maple syrup
1 tsp vanilla extract
1/2 cup shredded coconut flakes
1/2 cup pumpkin seeds
1/4 cup chopped almonds
1/4 cup raisins

Preparation:

In a large bowl, stir together the almond flour, baking powder, and sea salt. In a separate bowl, stir together the coconut oil, syrup, and vanilla extract. Add the wet ingredients to the dry ingredients bowl; mix well with a spoon. Gently fold in the shredded coconut flakes, pumpkin seeds, almonds, and raisins. Spread dough into a greased 8x8 pan. Bake at 350° for 20 minutes.

Makes 9 bars

No-Bean Chili

No-Bean Chili
Adapted From: Paleo Diets

It can't be fall season until you eat a big bowl of chili! If you prefer yours with beans, throw them in too. Either way, this recipe is very tasty.

Ingredients:

2 tsp olive oil
1 small onion, diced in 1/2-inch cubes
1 garlic clove, minced
1 pound ground beef
1 1/2 cups fresh garden salsa (or 12-ounce jar of choice)
1 (12-ounce) can tomato sauce
3 tomatoes, diced in 1/2-inch cubes
2 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper

Preparation:

Heat olive oil in a large skillet on medium heat; sauté onion and garlic until onions are translucent. Add the ground beef and cook until browned; drain fat. Stir in the rest of ingredients; simmer on low, uncovered for 50 minutes. Garnish with chopped green onions and toppings of choice.

6 Servings

Frozen Banana Truffles

Frozen Banana Truffles
Adapted From: detoxinista.com

These heavenly truffles are like mini ice cream treats! The frozen bananas make for a really creamy center that is delicious.

Ingredients:

2 ripe bananas, sliced
3 ounces dark chocolate bar
2 tblsp almond butter
1 tsp coconut oil
pinch of sea salt

Preparation:

Arrange the banana slices in a single layer on a cookie sheet lined with wax paper; chill in the freezer for 15 minutes. Melt the dark chocolate in a microwaveable bowl, according to package directions. Dip banana slices one at a time into the melted chocolate to coat completely; return to wax paper. Make the topping by adding the almond butter, coconut oil, and sea salt in a sealable bag. Microwave for 15 seconds; mix well by gently squeezing the bag around. Cut the corner of the bag and drizzle over truffles. Place cookie sheet back in the freezer for a minimum of 4 hours to ensure the banana center is completely frozen. Store in the freezer in an air tight container. Serve frozen.

About 32 truffles

Creamy Chocolate Walnut Freezer Fudge

Creamy Chocolate Walnut Freezer Fudge

I really love almond butter fudge. It inspired me to make up my own fudge recipe! Mine would include chocolate - of course. :)

Ingredients:

3 ounces cacao chocolate bar {or use dark chocolate chips}
1 cup almond butter
1/4 cup coconut oil, melted
2 tblsp honey
1/2 tsp fine sea salt
1/4 cup chopped walnuts

Preparation:

In a medium microwave-safe bowl, melt the chocolate bar according to package directions. Add the almond butter, coconut oil, honey, and sea salt; stir with a spoon until well blended. Add the walnuts to the fudge mixture and stir them evenly throughout. Pour mixture into a square container {I used a 3.2 cup-size tupperware dish} lined with plastic wrap and cover. Freeze the fudge for 2 hours, or until solid. Remove the fudge from the container; cut into 1-inch squares. Discard the plastic wrap. Store fudge pieces in an air tight container in the freezer. Note: The fudge must stay frozen to keep solid and hold it's shape.

25 Pieces

Game Day Chicken Wings

Game Day Chicken Wings
Adapted From: Everyday Paleo Family Cookbook

Chicken wings are the perfect game day food. Everyone raves about these wings whenever I make them... grown-ups and the kiddos alike. That great flavor is all in the marinade! I serve mine with both seasoned potato fries and carrot french fries.

Ingredients:

4 garlic cloves, minced
6 tblsp Bragg liquid aminos or coconut aminos
2 tblsp sesame oil
1 cup apple juice
4 pounds chicken wings
sesame seeds
green onions

Preparation:

In a large bowl, whisk together the garlic, aminos, sesame oil, and apple juice until well blended. Add chicken wings and mix well to coat with marinade. Cover and place wings in the fridge to marinate for 1-2 hours. Shake off excess marinade; place wings 1-inch apart on a baking sheet lined with aluminum foil. Bake at 425° for 35-40 minutes, turning once. Sprinkle with sesame seeds and green onions. Serve hot.

4 Servings

Almond Butter Freezer Fudge

Almond Butter Freezer Fudge
Adapted From: detoxinista.com

This fudge is very creamy, and literally melts in your mouth. The touch of honey adds the perfect sweetness to each bite!

Ingredients:

1 cup almond butter
1/4 cup coconut oil, melted
1 1/2 tblsp honey
1/2 tsp fine sea salt

Preparation:

In a large bowl, stir the ingredients together with a spoon until well blended. Pour mixture into a square container {I used a 3.2 cup-size tupperware dish} lined with plastic wrap and cover. Freeze the fudge for 2 hours, or until solid. Remove the fudge from the container; cut into 1-inch squares. Discard the plastic wrap. Store fudge pieces in an air tight container in the freezer. Enjoy 1 {or 2, or 3 pieces} at a time as cravings strike. :) Note: The fudge will melt back into a creamy texture if not kept in the freezer. They must stay frozen to keep solid and hold it's shape.

12 Pieces

Grain-Free Chocolate Chip Pumpkin Bars

Grain-Free Chocolate Chip Pumpkin Bars
Adapted From: detoxinista.com

When I notice the leaves start changing, and there's a slight chill in the morning air... I go into serious Fall baking mode. There's no better aroma than Fall spices like cinnamon, ginger, nutmeg, cloves and allspice. I always have to make pumpkin chocolate chip cookies this time of year, but let's enjoy the bars version of the cookie, shall we?!

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

Preparation:

In a medium bowl, mix the pumpkin puree, almond butter, honey, eggs, pumpkin pie spice, vanilla extract, baking soda, and sea salt together with an electric mixer until smooth. Stir in the dark chocolate chips. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan, then serve.

9 Servings

Carrot French Fries

 

Carrot French Fries
Adapted From: Everyday Paleo Family Cookbook

Everyone has heard of sweet potato fries as a healthy alternative, why not use carrots?! The coconut oil adds such a great taste to the carrots that you'll eat them up fast.

Ingredients:

1/4 cup coconut oil
4 carrots, peeled and cut into matchstick pieces
sea salt

Preparation:

Add the coconut oil to a large skillet, heat over medium-high heat. When the oil is hot, add the carrots and fry for 6-8 minutes; turning them often. The carrots are done when they start to crisp and turn brown. Transfer carrots to a paper towel sheet to drain. Sprinkle with sea salt.

2 Servings

Dairy-Free Maple Pecan Glaze

Dairy-Free Maple Pecan Glaze
Adapted From: detoxinista.com

This glaze is like no other and perfect for fall treats! No one will miss the sugar or the processed dairy that's used in most glazes. I promise.

Ingredients:

3/4 cups pecans
1/4 cup organic maple syrup
1/4 cup water
2 tblsp coconut oil
1 tsp vanilla extract
1/4 tsp sea salt

Preparation:

Using a high-speed blender, mix all the ingredients together until smooth and creamy. You can make it more thick or thin by adding more or less nuts. Pour over pumpkin bars, pancakes, or your favorite bundt cake. Refrigerate leftovers.

Makes 1 1/2 cups

Grain-Free Pumpkin Bars

 

Grain-Free Pumpkin Bars
Adapted From: detoxinista.com

Pumpkin recipes are a great way to enjoy the Fall season. These bars are super moist! They also have the taste and texture of pumpkin bread that is to die for...  smother them in maple pecan glaze, and you'll be in heaven.

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Preparation:

In a medium bowl, mix all ingredients together with an electric mixer until smooth. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan. Serve pumpkin bars with Maple Pecan Glaze, and sprinkle with chopped pecans, if desired.

9 Servings

Curry Chicken Salad

Curry Chicken Salad
Adapted From: Everyday Paleo Family Cookbook

I enjoy this salad so much... I eat it by itself, in a lettuce wrap, on top of cucumber slices, or scooped onto lettuce leaves - you can't go wrong with it!

Ingredients:

3 cups chicken, cooked and shredded
1 small apple, diced
1 1/2 cups celery, diced
3 green onions, diced
1 1/4 cups mayonnaise
1 tblsp curry powder
1/4 cup slivered almonds
sea salt
black pepper

Preparation:

In a large bowl, stir all ingredients together and serve as desired.

6 Servings

Breakfast Quiche

 

Breakfast Quiche
Adapted From: Everyday Paleo Family Cookbook

I have made this breakfast recipe as a great protein packed dinner as well, and it's nice to have leftovers for those lazy mornings. This quiche is awesome at any temperature, and at any time of day.

Ingredients:

1 pound thick cut bacon, diced
1 large bunch baby spinach
12 eggs
1 cup mushrooms, diced
3 green onions, chopped
3 tblsp full-fat canned coconut milk
2 garlic cloves, minced
1 tsp onion powder
1 tblsp Italian seasoning
black pepper

Preparation:

In a large skillet, cook the bacon over medium-low heat. Meanwhile, wash the spinach in a strainer and let it drip dry. Place the cooked bacon in a 9x13 glass baking dish; spread it out evenly. Squeeze out any remaining water on the spinach, and spread it on top of the bacon. Whisk the eggs in a large mixing bowl; add the rest of the ingredients to the eggs and whisk again. Pour the egg mixture over the spinach and bacon. Use your hand and press down on the spinach until the egg mixture covers the spinach layer evenly. Cover the dish tightly with foil; bake at 375° for 30 minutes. Uncover and bake for an additional 20 to 25 minutes, or until the eggs in the center are cooked.

6 Servings

Sloppy Joes on Portobello Mushrooms

Sloppy Joes on Portobello Mushrooms
Adapted From: Everyday Paleo Family Cookbook

Portobello mushrooms have become a kitchen staple at my house cause I love them so much. They add a hearty texture and meat-like flavor that is irresistible with the Sloppy Joes. I use homemade BBQ sauce in this recipe. I wish I could eat these Sloppy Joes everyday!!!

Ingredients:

3 tblsp coconut oil, divided
1/3 cup yellow onion, chopped
2 carrots, chopped
2 pounds ground beef
3 garlic cloves, minced
1 1/2 tblsp chili powder
1 tblsp Italian seasoning
6 ounces organic tomato paste
1 1/2 cups BBQ sauce
sea salt
black pepper
10 whole portobello mushroom caps

Preparation:

In a large skillet, heat 2 tblsp coconut oil over medium heat; sauté the onions and carrots until they start to brown. Add the ground beef and brown. Add the garlic, chili powder, and Italian seasoning; stir together well. Add the tomato paste and the BBQ sauce to the meat mixture and continue cooking over medium heat for 5 minutes. Meanwhile, remove the stems from the portobello mushrooms and gently scrap off the ribs. In a separate skillet, heat the remaining tblsp coconut oil over medium heat; cook the mushrooms for 5-6 minutes on each side, or until tender. Spoon the Sloppy Joes onto a portobello mushroom and top with another mushroom "bun" and enjoy. Large lettuce leaves may be substituted for the mushrooms to make a wrap if preferred.

5 Servings

Fried Banana Pudding

 

Fried Banana Pudding
Adapted From: Everyday Paleo Family Cookbook

My husband and I both really really enjoy this healthy dessert. It will surprise you just how filling and satisfying it is... but without the guilt... so eat it up my friends!

Ingredients:

2 tblsp coconut oil
2 ripe bananas, sliced
1/4 cup full-fat canned coconut milk
raisins
chopped walnuts
coconut flakes
cinnamon

Preparation:

In a large skillet, heat the coconut oil over medium heat. Fry the bananas until they are mushy; add the coconut milk and stir together for about 20 to 30 seconds. Serve banana pudding warm and garnish with raisins, chopped nuts, coconut flakes, and sprinkle with cinnamon if desired.

2 Servings

Sweet Potato Crisppies

Sweet Potato Crisppies
Adapted From: Everyday Paleo Family Cookbook

These are a great healthy snack, or they go well with chicken wings, burgers, and ribs.

Ingredients:

1 large sweet potato
1/4 cup coconut oil
sea salt

Preparation:

Peel the sweet potato and thinly slice using a mandoline. In a skillet, melt the coconut oil over medium-high heat. When oil is hot, fry the sweet potato chips four at a time. Add more coconut oil as you go, if needed. When the edges start to turn golden brown, flip them with metal tongs and cook for about 1 minute longer. They burn easily, so watch them carefully. Transfer fried chips to a paper towel sheet to drain. Sprinkle with sea salt.

4 Servings

Berry-Banana Protein Smoothie

 

Berry-Banana Protein Smoothie

My favorite post-workout snack! You won't taste the eggs at all, I promise, just the amazing fruit flavors.

Ingredients:

1 very ripe banana, sliced
1/2 cup strawberries, chopped
1/2 cup blueberries
1/2 tsp pure vanilla extract
1 cup coconut milk
2 large eggs or 1/2 cup plain egg protein powder
1 tblsp virgin coconut oil
dash of ground cinnamon or nutmeg

Preparation:

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

1 Serving