snacks
Paleo Strawberry and Lemon Bars
Ingredients For the crust: 2 cups almond flour 2 Tbsp. coconut flour 1 teaspoon lemon extract ½ teaspoon sea salt 3 Tbsp. coconut oil ¼ cup pure maple syrup For the filling: 2 cups frozen strawberries 2 Tbsp. lemon juice 2 Tbsp. pure maple syrup 1 teaspoon lemon zest 1 teaspoon chia seeds For the crumb topping: 1 cup walnuts (or nut of choice) ¼ cup almond flour 2 Tbsp. coconut sugar 1 Tbsp. coconut oil ¼ teaspoon sea salt Instructions Begin by…
Read More Loaded Cauliflower Bake
Ingredients 1 medium cauliflower, cut into florets 2 cloves garlic minced 1 ½ Tbsp olive oil 1 cup almond milk 1 ½ Tbsp arrowroot flour 1/3 cup paleo-approved store-bought or homemade mayonnaise 4 bacon slices, cooked and crumbled 1 Tbsp chopped parsley Celtic Sea salt Black pepper Instructions 1. Preheat oven to 350°F. 2. Blanch cauliflower…
Read More Zucchini Cakes
Ingredients 2 medium zucchini 1 teaspoon salt 2 green onions, finely chopped 2 cloves garlic, minced 1 egg ½ cup almond flour (optional) ½ teaspoon baking powder Coconut oil or clarified butter, for cooking Instructions 1. Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the…
Read More Frozen Easter Eggs
Ingredients 3 cups assorted frozen fruits 3 cups coconut or almond milk 1 ball or egg-shaped mold Instructions Combine 1 cup of fruit with 1 cup of coconut milk in a blender. If you want to make batches with different colors, separate the fruits accordingly and blend them 1 cup at a time. If…
Read More Smokey Carrot Dip
Ingredients ½ cup skin-on almonds 2 lb. carrots, trimmed, peeled 2 Tbsp. plus ½ cup extra-virgin olive oil; plus a little more 2½ teaspoons Celtic sea salt, divided, plus more 2 garlic cloves ½ cup canned chickpeas 3 Tbsp. (or more) fresh lemon juice 1 teaspoon freshly ground black pepper ¾ teaspoon hot smoked Spanish…
Read More Avocado, Kale, Pineapple, and Coconut Smoothie
Ingredients ½ ripe avocado, pitted, peeled ½ cup coarsely chopped Tuscan kale ½ cup frozen pineapple chunks ¼ cup coarsely chopped coconut meat 1 cup coconut water or iced green tea 2 Tbsp. fresh lemon juice Matcha green tea 1 Tbsp. light, organic agave nectar or honey Pinch Celtic sea salt Instructions 1. Using…
Read More Blood Orange and Grapefruit Salad with Cinnamon
Ingredients 2 large pink grapefruits 2 blood oranges ¼ cup extra virgin olive oil 2 Tbsp. raw apple cider vinegar ½ teaspoon of sea salt ¼ cup chopped fresh sage Freshly ground black pepper ½ teaspoon ground cinnamon, for dusting Instructions Keep the peel on the fruit to start, which makes slicing them into…
Read More Bacon-Wrapped Butternut Squash
Ingredients 2 lbs. butternut squash, cut into wedges or cubes 15 slices of bacon, cut in half 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon paprika Freshly ground black pepper, to taste Instructions 1. Preheat oven to 350°F. 2. Place squash in a bowl and sprinkle with chili powder, garlic powder, paprika,…
Read More Gluten Free Chocolate Crinkle Cookies
Ingredients ¾ cup coconut flour ¼ cup arrowroot starch 2 Tbsp. cocoa powder 1 Tbsp. gelatin ¼ teaspoon baking soda ¼ cup maple syrup 5 Tbsp. coconut oil, melted 1 cup powdered sugar (made from coconut sugar, maple sugar, or date sugar) Instructions 1. Preheat oven to 350°F and line a baking sheet with…
Read More Tart and Tangy Paleo Bars
Ingredients 1 ½ cups raw pecans 7 dates, pitted 1 Tbsp. grapeseed oil or palm oil ¼ teaspoon Celtic sea salt 6 cups fresh cranberries 1 cup honey 1 Tbsp. orange zest Instructions Bars Preheat over to 350°F. Place pecans and dates in a food processor and pulse until ground. Pulse in oil and salt…
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