2 cups Walnuts
2 1/2 cups Medjool Dates*
1 cup Cocoa Powder
1 cup Raw Almonds (chopped)
1 tsp Himalayan Pink Salt (coarse)
*You may need extra dates if your mixture is not sticky enough to hold together to form balls. Also, you may need extra to use to sweeten if their taste is too bitter.
- Chop almonds* and place to the side
- Process walnuts until they are finely ground*
- Add cocoa powder and salt and pulse until combined
- Blend dates one at a time into walnut, salt, and cocoa mixture. Your end product should be cake like crumbs that will stick when pressed into balls. If they are not sticky enough, add more dates which will also add sweetness in case the chocolate is too bitter.
- In a large bowl, stir almonds and cocoa mixture together.
- Press mixture into balls, place on parchment lined cookie sheet, and freeze.
*I used a Cuisinart to chop my almonds
*Whenever you need an energy boost, grab your tasty creations. They are perfect for when you are in a rush. These energy bites provide you with an extra boost because they are high in carbohydrates from the dates. The salt will help replenish your electrolytes after sweating. The walnuts and almonds will give you the needed protein to help muscle development.
Prep Time: 5 minutes
Make Time: 30 minutes (may differ depending on ice cream maker used)
Total Time: 35 minutes
1 cup Whole Milk
1 cup Heavy Whipping Cream
1 tbsp Pure Maple Syrup
1 tbsp Raw Honey
1 tbsp Pure Vanilla Extract
1/4 tsp Peppermint Flavor
1/2 tsp Vanilla Flavor
- Whisk all ingredients in a medium bowl.
- Pour into ice-cream maker, and follow the instructs for your device.
* I enjoyed mine by adding chocolate chips. Since I follow a sugar-free, paleo diet, I used Lily’s mini chocolate chip brand. However, you may add whatever you desire. It’s your ice cream, so accent it with anything.
Makes 6 muffins
1/3 cup Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Himalayan Pink Salt*
1/4 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
2 tbsp Fresh Lemon Juice
2 tsp Lemon Zest
1/4 cup Coconut oil (melted)
2 tsp Poppy Seeds*
* You may use sea salt instead of Himalayan pink salt; however, I recommend the pink salt because I prefer its flavor.
* You may use chia seeds instead of poppy seeds if you prefer.
- Set oven to 350 degrees F to preheat.
- To combine, whisk coconut flour, baking powder, and sea salt in a medium sized bowl.
- In a mixer, thoroughly blend the dry mixture with the eggs, syrup, extract, juice, and zest.
- With mixer is on the low setting, slowly pour the coconut oil into the mixture. Blend well.
- Fill 6 paper-lined muffin cups two-thirds full with batter.
- In heated oven, bake 21-25 minutes or until they pass the toothpick test or until the center springs back went touched.
- Allow the baked muffins to cool for 5-10 minutes.
Muffins taste the best when consumed within 3 days. You may seal your muffins in an airtight container and store for 3 days or freeze for 3 months.
Makes 12 muffins
2/3 cups Coconut Flour
1/2 tsp Sea Salt
1 tsp Baking Soda
1/4 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Xylitol
1/2 cup Whole Milk
1/2 cup Coconut Oil (melted)
1 cup Blueberries*
* You may use frozen or fresh blueberries. Keep in mind, however, that the frozen blueberries will turn your batter slightly blue.
- Set your oven to 350 degrees F to preheat.
- Whisk dry ingredients (coconut flour, salt, baking soda, cinnamon, and Xylitol) in a medium sized bowl.
- With a mixer, blend the dry ingredients with the wet ingredients (eggs, milk, and vanilla) until well blended.
- Setting the mixer on low, pour in the melted coconut oil slowly and blend thoroughly.
- Add blueberries and gently fold them into the batter.
- Fill twelve paper-lined muffin cups two-thirds full with batter.
- Bake at 350 degrees F for 30 minutes or until they pass the tooth pick test or until the center springs back to the touch. The tops should be golden brown.
- For garnish and an extra crunch, sprinkle Xylitol over your hot muffins.
- Let your hot muffins cool for 5-10 minutes before serving.
These muffins store well for about 3 days in an airtight container. You may freeze them up to 3 months.
1/4 cup Olive Oil
2 ripe Avocados*
1 cup Fresh Basil Leaves
3 cloves Garlic
1/4 cup Pine Nuts
2 tbs Lemon Juice
1/2 tsp salt*
*I used the large hass avocados
*I used coarse Himalayan pink salt. I like the taste better; however, sea salt will work just as well
1. Using a food processor, finely chop avocados, basil, garlic, nuts, lemon juice, and salt.
2. While the processor is still chopping, add a slow, steady stream of olive oil until you achieve a creamed, emulsified consistency.*
* The final consistency should resemble that of a thick whipped cream or mouse.
* For the perfect grain-free/ gluten-free meal, top a bed of sautéed zucchini noodles or baked spaghetti squash with this pesto. You could even make a pesto pizza. I have made a delicious pesto pizza, and I will have the recipe uploaded shortly. Stay tuned!
1.5 cup sweet potato puree*
1/4 cup coconut flour
1 teaspoon baking soda
6 tablespoons almond butter (Homemade Almond Butter)
1/4 cup melted coconut oil
1/2 tablespoon cinnamon
- Set oven to 350 degrees to preheat and grease a 9in X 5in loaf pan
- In a medium-sized mixing bowl, combine the coconut flour, baking soda, and sweet potato
- Mixing thoroughly, incorporate the almond butter and coconut oil
- Stir in the cinnamon
- Pour bread mixture into greased pan
- sprinkle some cinnamon over the top of the loaf for garnish
- In heated oven, bake loaf for 30 minutes or until it is set
*To lower costs, cook your own sweet potato instead of buying canned puree. Check out this link to learn how to bake the perfect sweet potato: How to Bake a Sweet Potato
- Preheat oven to 400 degrees
- With a fork, pierce the potatoes all over
- Oil sweet potatoes with a generous amount of oil
- Using foil, wrap each potato
- Bake for 40-60 minutes or until the potatoes are soft when squeezed
- To open, use a sharp knife to cut a line down the center of each sweet potato, squeeze the ends and slightly push ends together.
*I use coconut oil because it has a high smoke point. Therefore, the 400 degree temperatures in the oven will not cause the oil to oxidize and release free radicals.