Recipes
Cranberry Pecan Chicken Salad
Ingredients: 3 cups cooked, shredded chicken 3/4 cup mayonnaise 3/4 cup chopped celery 3/4 cup chopped pecans 1/2 cup dried, sweetened cranberries 1/8 teaspoon salt 1/8 teaspoon white pepper Instructions: Combine all ingredients together and mix well. Refrigerate for an hour to allow flavors to combine. Serve chilled. Recipe inspired by: Life Currents
Read More Baked Blueberry Oatmeal Cups
Ingredients: 1 cup mashed banana 1 cup old fashioned rolled oats, uncooked 1 egg 1 teaspoon baking powder 1 teaspoon vanilla 1/2 cup blueberries, fresh or frozen Instructions: Preheat oven to 425 degrees F. Spray a large muffin tin with non-stick spray. Mash banana until smooth. Add banana, oats, beaten egg, baking powder and…
Read More Paleo Pineapple Fried Rice
Ingredients: 1 pound cooked chicken, diced 1/4 cup avocado oil 2 cups small chunks fresh pineapple 1 red bell pepper 4 small carrots, weighing 8 ounces 2 cloves garlic, minced 1 bunch of green onions, thinly sliced 1 head of cauliflower 4 eggs For Sauce: 1/4 cup coconut aminos 2 teaspoons chili paste To Finish:…
Read More Banana Coconut Breakfast Bowl
Ingredients: 2 ripe bananas – coined 1/2 cup coconut milk 1/4 cup pecans 1/8 cup shredded coconut 1 teaspoon cinnamon Instructions: Mix all the ingredients together and warm on the stovetop. Be sure to add in a protein on the side if you can – eggs are a great choice! Recipe inspired by:…
Read More Paleo Pecan Pie Bars
Crust Ingredients and Instructions: 2 1/2 cups almond flour 1 cup coconut sugar 1 cup finely grounded pecans 1/2 teaspoon salt 1 cup grass-fed butter Preheat oven to 350 degrees F. Mix flour, coconut sugar, finely grounded pecans and salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until the…
Read More Blueberry Colada Smoothie
Ingredients: 2 cups fresh (or frozen) blueberries 1 cup ice, if using fresh blueberries 1/2 cup coconut milk 1/2 cup pineapple juice 1 ripe banana 1 tablespoon honey if desired Instructions: Combine all ingredients in a blender and puree until smooth. Pour into chilled glasses and serve.
Read More Grilled Watermelon, Feta and Basil Salad
Ingredients: 1 whole mini watermelon 4 ounces feta cheese, cut into cubes Juice of 1/2 a lime 2 tablespoons fresh basil, sliced thin 1/4 teaspoon kosher salt Black pepper to taste Balsamic reduction for drizzling Instructions: Cut the watermelon into 1 inch thick slabs and lightly brush them with olive oil. Place the slabs…
Read More Twice Baked Sweet Potatoes with Blueberries and Pecans
Ingredients: 3 sweet potatoes 1/2 tablespoon butter 2/3 cup pecans 1/3 cup blueberries, fresh or frozen Instructions: Preheat the oven to 400 degrees F. Place sweet potatoes in the oven on a baking sheet. Cook until a fork can easily puncture the sweet potato (about 40-50 minutes). While the potatoes are baking, melt the…
Read More Toasted Coconut Bars
Ingredients: 2 cups, packed, unsweetened shredded coconut 1/2 cup raw cashew nuts 1 cup packed, medjool dates, pitted (around 12 dates) 1/2 teaspoon cardamom 3/4 teaspoon vanilla powder 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon Maldon salt 1/4 cup plus 2 tablespoons organic coconut butter or coconut manna 1 tablespoon organic coconut oil Coconut chips…
Read More Corn and Blueberry Salad
Ingredients: 6 ears of fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1 tablespoon honey 1/2 teaspoon ground cumin 1/2 teaspoon salt…
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