Paleo Pancake Bites

Try making these Paleo Pancake Bites for your next snack option! Almond flour is a nutritious, gluten-free alternative to wheat flour that reduces the risk of heart disease and improves blood sugar. Cashew butter boosts the immune system, supports bone health, and helps improve sleep. Coconut milk is a great source of fiber and boosts metabolism. Prepare these Paleo Pancake Bites with a side of your favorite fruit and enjoy!

Ingredients:

• ½ cup almond flour

• ¼ cup cashew butter

• ¼ cup + 2 tablespoons coconut milk

• 2 large eggs

• 2 tablespoons maple syrup

• 1 teaspoon baking powder

• Coconut oil

• Salt to taste

Instructions:

1) In a large bowl, combine almond flour, cashew butter, coconut milk, eggs, maple syrup, and baking powder. For a thinner consistency, add more milk. For a thicker consistency, add more almond flour.

2) Place a large skillet over low heat. Grease with coconut oil.

3) Pour tablespoon-sized circles of batter into the pan for each pancake bite.

4) When pancakes have small bubbles that appear on top, flip, and cook the other side until lightly golden.

5) Serve pancake bites warm and enjoy!

Blackberry Basil Sorbet

Try making this Blackberry Basil Sorbet for your next dessert option! Blackberries promote digestive health, reduce the risk of heart disease, and contain anti-inflammatory compounds. Basil reduces bloating, supports bone health, and helps fight off infections. Lemon juice is a rich source of Vitamin C that strengthens the immune system. Prepare this Blackberry Basil Sorbet for a refreshing, health-boosting treat and enjoy!

Ingredients:

• 2 ½ cups frozen blackberries

• ½ cup fresh basil leaves, chopped into ribbons

• 1 tablespoon fresh lemon juice

• 2 tablespoons honey

Instructions:

1) In a food processor, combine frozen blackberries and basil leaves.

2) Blend until smooth, scraping down the sides as needed. If mixture is too thick, add 1 tablespoon of warm water until desired consistency.

3) Mix in lemon juice and honey.

4) For a smooth consistency, serve sorbet immediately. For a firmer consistency, transfer mixture to freezer-safe container and freeze for 2-4 hours before serving.

5) Garnish with a few fresh blackberries and basil and enjoy!

Pineapple and Avocado Grilled Chicken

Try making this Pineapple and Avocado Grilled Chicken for your next dinner option! Chicken is a great source of protein, supports muscle growth, and reduces the risk of heart disease. Pineapples reduce inflammation, boost the immune system, and reduce swelling. Avocados help regulate blood pressure, support a healthy gut microbiome, and boost collagen production. Prepare this Pineapple and Avocado Grilled Chicken with a base of quinoa and enjoy!

Ingredients:

• 4 (4oz each) boneless skinless chicken breasts

• 1 ½ cups pineapple, diced

• 1 medium avocado, diced

• ¼ cup fresh lime juice

• ¼ cup pineapple juice

• 3 tablespoons fresh cilantro, chopped

• 2 tablespoons red onion, chopped

• 1 teaspoon olive oil  

• 1 teaspoon minced garlic

• ¾ teaspoon ground cumin

• ½ teaspoon salt

Instructions:

1) In a small bowl, combine lime juice, pineapple juice, cilantro, olive oil, ¼ teaspoon cumin, and salt.

2) Remove 5 tablespoons of the juice mixture and put it in a Ziplock bag. Set the bowl with the remaining juice mixture aside.

3) Add garlic and remaining cumin (½ teaspoon) to the Ziplock bag.

4) Add chicken to the bag to marinate for at least 30 minutes.

5) For the salsa, add diced pineapple, diced avocado, and red onion to the bowl with the juice mixture. Toss gently.

6) Cook marinated chicken in a pan over medium-high heat, about 5-7 minutes per side.

7) Plate your chicken and top with the salsa.

8) Serve your dish with lime wedges and enjoy!

Creamy Tomato Soup

Try making this Creamy Tomato Soup for your next lunch option! Tomatoes help maintain strong and healthy bones, boost the immune system, and promote regular bowel movements. Bone broth improves joint mobility and stimulates collagen production. Cashew cheese is a great source of protein and an ideal choice for dairy-intolerant individuals. Prepare this Creamy Tomato soup with a side of gluten-free garlic bread and enjoy!

Ingredients:

• 2 cups of bone broth

• 1 24 oz can of organic diced tomatoes

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tablespoons coconut oil

• 2 tablespoons tomato paste

• 2 tablespoons cashew cheese

• 2 teaspoons honey

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper to taste

Instructions:

1) In a medium pot, heat coconut oil, diced onions, and minced garlic over medium heat for about 3-4 minutes, until veggies are sautéed.

2) Add bone broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and the bay leaf to the pot. Bring to a boil, then reduce to a simmer for 30 minutes.

3) Add the mixture to a blender. Add cashew cheese, honey, salt, and black pepper. Blend on high until combined.

4) Pour your soup into bowls, garnish with basil, and enjoy!