Healthy Valentine’s Day Cookies

I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!

Ingredients

  • 2 cup Blanched Almond Flour
  • 6 Tbsp Coconut Flour
  • 2 Tbsp Arrowroot Powder
  • 1/8 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1/2 cup Raw Honey
  • 1 whole Pastured Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Raspberry Juice

Find the full recipe HERE.

 

The Best Crockpot Chicken Roaster Ever

Usually, when I make chicken or any kind of meat in the crockpot, I find it comes out pretty dry. This recipe is really easy, incredibly delicious, and most importantly very moist! Creating the platform on the bottom using carrots helps to lift the roaster off the bottom of the pot to allow the juices to drip and simmer. Just throw it in the crockpot in the morning and you will have a complete meal waiting at dinner time. Click below to watch the video for this simple recipe! Enjoy!

 

Slow Cooker Sweet Potato & Black Bean Chili

This chili recipe from Eatingwell.com is so tasty! It’s filling, comforting and the perfect winter crockpot meal!

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ teaspoon ground chipotle chile (see Note)
  • ¼ teaspoon salt
  • 2½ cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • ½ cup chopped fresh cilantro

Check out the EatingWell website for the full recipe!

Protein-Packed Green Smoothie With Banana And Almond Butter

Smoothies are a great, easy way to get in lots of nutrients while on the go. This is one of my favorites! Here’s to a healthy 2017!

Recipe courtesy of JustRecipes Facebook Page

Serves 2

Ingredients

2 cups frozen spinach
2 Medjool dates, pitted and chopped
1 banana
3 tablespoons natural almond butter
2 scoops of your favorite vanilla protein powder
1 cup water (or a little less if you like thicker smoothies)
2 teaspoons flax seeds
1 teaspoon cinnamon
Instructions

Combine everything in a blender.

Blend on high speed until everything is blended together. (This might take a little longer than usual because of the dates.)

Pour into two glasses, or two mason jars if you’re sipping on the go, and enjoy!

Pasta E Fagioli Soup – With Gluten & Dairy Free Options

This recipe is VERY kid friendly – they ALWAYS ask for seconds! A great way to sneak in extra veggies and stay warm in the winter!

Pasta E Fagioli Soup ala Trina – Instant Pot Friendly

Ingredients
2 tablespoons extra-virgin olive oil or avocado oil
4 cloves garlic (minced)
1 yellow onion (diced)
2 carrots (peeled and diced)
3 ribs celery (finely chopped)
1 28-oz. can no salt added crushed tomatoes
5 cups chicken bone broth (or vegetable broth if you’re vegan)
1 teaspoon dried basil
1 bay leaf
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 15-oz. cans cannellini beans, drained and rinsed
1 cup gluten free elbow macaroni (dry) – we like brown rice pasta from jovial

Instructions
Heat the oil in your instant pot on the sauté setting. Add the garlic, celery, onion, and carrots. Cook until veggies are just soft, then turn off the pot and add remaining ingredients (except for pasta). Close the lid and cook on “soup” setting for 30 minutes. While the soup cooks, prepare your pasta on the stovetop according to the directions on the box. Once soup is ready, remove the bay leaf, add the pasta to the soup, and you’re ready to go! You can add parmesan cheese if you like, or leave it off if you’re vegan or dairy free!

Paleo Salted Caramel Cupcakes

These cupcakes are an amazingly delicious treat with a healthy twist!

Ingredients

Cupcakes:
    • ½ cup coconut flour
    • 2 tbsp arrowroot starch
    • ¼ tsp sea salt
    • ¼ tsp baking soda
    • 4 eggs
    • 1/3 cup coconut oil
    • 1/3 cup raw honey
    • 3 tbsp coconut milk
    • 1 tsp vanilla
Salted Caramel Sauce via Brittany Angell:
    • ¼ cup unsalted butter
    • 3 tbsp coconut milk
    • ½ cup coconut sugar
    • ½ tsp sea salt
Caramel Buttercream Frosting:
  • 6 tbsp butter, unsalted at room temp
  • 3 tbsp raw honey
  • 2 tbsp Salted Caramel Sauce (from above)
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut milk
  • ¼ tsp vanilla
  • Pinch salt

See the full website for instructions here.

Paleo Salted Caramel Cupcakes

Paleo Whoopie Pies

I don’t know about you guys, but one of the things I miss now that I am flute and dairy free is whoopie pies. There are sooooo delicious and easy to make, I just had to share!
Servings7
Ingredients
  • 1 cup smooth almond butter (I used raw unsalted)
  • 1/3 cup raw cacao powder
  • 1 extra large egg
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Cream filling:
  • 1 can full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons cacao powder
See the full website for instructions here

Thai Chicken Skewers with Peanut Sauce

YUM!!!! This looks absolutely amazing!

Ingredients

For the Chicken:
    • 3-4 boneless skinless chicken breasts, cut into 1-inch chunks
    • 1/2 cup coconut milk
    • 1/4 cup tamari
    • 2 tablespoons brown sugar (or coconut sugar)
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • Juice of 1 lime
    • 1 teaspoon coriander
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric
For the Peanut Sauce:
  • 1 tablespoon coconut oil (or cooking oil of choice)
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves, minced
  • 1 cup coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup peanuts (any kind, I used roasted salted), chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon tamari
  • chopped peanuts for serving

See full instructions on the website here.

Thai Chicken Skewers with Peanut Sauce {Gluten-Free, Dairy-Free}

Pumpkin Pancakes Recipe

These Paleo Pumpkin Pancakes from Paleogrub.com are the perfect Autumn breakfast!
Ingredients
  1. 1/4 cup pumpkin puree
  2. 3 tbsp almond milk
  3. 1 tbsp honey
  4. 3 eggs
  5. 1 tbsp coconut oil, melted, plus additional for pan
  6. 1 tsp vanilla
  7. 1/4 cup coconut flour
  8. 1 tsp cinnamon
  9. Pinch of nutmeg
  10. 1/2 tsp salt
  11. 1/4 tsp baking soda
Instructions
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
Notes
  1. Servings: 7 small pancakes
  2. Difficulty: Medium
http://paleogrubs.com/pumpkin-pancakes-recipe

Sweet Potato Bites with Guacamole and Bacon Recipe

You guys – how could anyone not want to shove these in their face immediately?!?!? Sweet potato, guac AND bacon???? WHAT?!?!?!?!?!

Ingredients

2 sweet potatoes, scrubbed clean but NOT peeled, thinly sliced;
4 oz. bacon, cooked and crumbled;
1 cup fresh salsa;
1 tsp. chili powder;
1/2 tsp. paprika;
1/2 tsp. garlic powder;
2 tbsp. extra-virgin olive oil;
Fresh cilantro, minced;
Sea salt and freshly ground black pepper;

Ingredients for the simple guacamole
2 medium avocados, peeled, pitted, and diced;
1 tbsp. fresh lime juice;
1 garlic clove, minced;
1/2 cup Roma tomatoes, diced;
1/4 cup red onion, diced;

Sweet Potato Bites preparation

Preheat your oven to 450 F.
In a bowl, mash the two avocados until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
Place sliced sweet potatoes in a bowl and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, and salt and pepper to taste, and toss until well coated.
Place the sliced sweet potatoes on a baking sheet and cook in the oven for 10 to 12 minutes on each side.
Top each sweet potato slice with guacamole, fresh salsa, bacon bits, and fresh cilantro.

Sweet Potato Bites with Guacamole and Bacon