Paleo Lemon Cake

Try making this Lemon Cake for your next paleo dessert option! Almond flour is rich in protein, low in carbs, and packed with fiber. Lemons serve as an excellent source of Vitamin C and help to protect against iron deficiency. Extra virgin olive oil contains high amounts of antioxidants and has many anti-inflammatory properties. It is important to buy extra virgin olive oil, as this is the least processed form of olive oil and retains its natural vitamins and antioxidants. Serve this lemon cake with your favorite fresh fruit or on its own and enjoy!

Wet Ingredients:

• ½ cup extra virgin olive oil

• ½ cup plus ¼ cup organic cane sugar, divided

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• 4 egg yolks

Dry Ingredients:

• 2 cups almond flour

• ¼ cup tapioca flour

• 1 tsp baking powder

• ½ tsp sea salt

• 4 egg whites

• ½ tsp cream of tartar

Instructions:

1) Preheat the oven to 325 F. Line a round cake pan with parchment paper and set aside.

2) In a bowl, mix the olive oil, 1/2 cup of cane sugar, lemon zest, lemon juice, and egg yolks.

3) Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Mix well to combine.

4) Place the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Whip on medium-high speed until foamy (about 30-60 seconds). With the mixer running, gradually sprinkle in the remaining ¼ cup cane sugar for about 30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down (about 3-4 minutes).

5) Fold the egg white mixture into the batter and combine well. Scrape the batter into the prepared pan.

6) Bake in the oven for about 40-45 minutes, or until top of the cake is golden brown.

7) Allow the cake to cool, and then using your hands, remove the cake out of the pan with the edges of the parchment paper.

8) Store the cake in the refrigerator for up to 4 days and enjoy!

Creamy Paleo Cauliflower Dip

Try making this Creamy Paleo Cauliflower Dip for your next healthy appetizer option! Cauliflower is packed with fiber, antioxidants, and choline. It also promotes weight loss and supports healthy digestion. Tahini helps add a “nutty” flavor to this dip and offers a variety of anti-inflammatory compounds. Turmeric boosts brain health and lowers the risk of heart disease. Paprika is anti-cancer and aids in improving immunity. Serve this delicious paleo dip with your favorite crackers and/or veggies and enjoy!

Ingredients:

• 1 head of cauliflower

• ¼ cup tahini

• 2 tbsp freshly squeezed lemon juice

• ¼ tsp garlic powder

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp turmeric

• ½ tsp paprika

• 1 tbsp nutritional yeast

Instructions:

1) Chop the head of cauliflower into florets. Add to a steamer basket over boiling water and cook for about 8 minutes or until fork tender.

2) Drain and allow the cauliflower to cool. Add the cauliflower to a high-speed blender along with the tahini, lemon juice, garlic powder, and sea salt. Blend until smooth.

3) Add in the black pepper, turmeric, paprika, and nutritional yeast, and adjust to your liking. Blend until all ingredients are mixed well.

4) Transfer the mixture to a bowl and chill in the fridge for at least 1 hour. This dip will last in the refrigerator for up to one week. Enjoy!

Gluten-Free Pizza Crust

Try making this Gluten-Free Pizza Crust for your next homemade pizza option! Millet serves as an excellent source of fiber, protein, antioxidants, and magnesium. Tapioca starch is naturally gluten-free, great for heart health, and aids in digestion. Coconut oil helps boost energy levels, promotes healthy skin and hair, and benefits oral health. Maple syrup is an excellent alternative to traditional table sugar and is rich in various minerals. Make your favorite pizza with this healthy crust and enjoy!

Ingredients:

• 1 cup millet flour

• ⅔ cup tapioca starch

• 1 tsp xanthan gum

• 1 tsp baking powder

• ¼ tsp onion powder

• ¾ tsp sea salt

• 1 cup warm almond or coconut milk

• 4 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 1 ½ tsp active dry yeast

Instructions:

1) In a large mixing bowl, combine the flour, starch, xanthan gum, baking powder, onion powder, and sea salt.

2) In a medium-sized bowl, combine the warm milk, 2 tbsp of coconut oil, maple syrup, and yeast. Add half of the flour mixture to this mixture and mix well. Allow the mixture to sit for about 15-20 minutes, or until some bubbles form on the surface.

3) Take the wet mixture and pour into the large mixing bowl containing the rest of the flour mixture. Mix with a hand or stand mixer for about 4-5 minutes. The mixture should begin to thicken and become a bit sticky.

4) Cover the bowl with a kitchen towel and allow it to sit for 30 minutes. While that is sitting, line a 12-inch round pizza pan with parchment paper.

5) Drizzle the remaining coconut oil onto the center of the parchment paper and transfer the ball of dough onto the oil. Use a rolling pin to roll out the dough.

6) Preheat the oven to 425 degrees Fahrenheit. Bake dough in the oven for about 10-12 minutes.

7) Remove from the oven and top with your favorite pizza toppings. Bake for an additional 15 minutes or until the crust is lightly brown.

Paleo Chocolate Chip Muffins

Try making these Paleo Chocolate Chip Muffins for your next quick and easy breakfast option! Almond flour contains less carbohydrates than traditional wheat flour and helps to maintain healthy blood sugar levels by reducing LDL or “bad” cholesterol. Arrowroot flour is naturally gluten-free and offers many health benefits including supporting the immune system and aiding in weight loss. Coconut oil increases energy levels throughout the body and supports cardiovascular health. Grab one of these healthy muffins when you need a quick breakfast and enjoy!

Ingredients:

• ½ cup almond milk

• ½ tbsp lemon juice

• 2 cups finely ground almond flour

• 1 tsp baking powder

• ½ cup arrowroot flour

• ¼ tsp sea salt

• ¼ cup melted coconut oil

• ¼ cup maple syrup

• 1 egg, whisked

• 1 tsp vanilla extract

• ¼ cup dairy-free chocolate chips

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix the almond flour, baking powder, arrowroot flour, and sea salt.

3) In a separate medium sized bowl, combine the almond milk, lemon juice, coconut oil, maple syrup, egg, and vanilla extract. Add this mixture to the dry mixture. Toss in the chocolate chips.

4) Grease a 12-cup muffin baking dish with coconut oil. Fill the cups with the mixture and bake in the oven for 20 minutes or until muffins “bounce back” when touched.

5) Store these muffins on the counter for up to 4 days or in the refrigerator for up to 2 weeks and enjoy!