Cajun Onion Rings

Prepare these quick Cajun onion rings for your next get together with family and friends! Onions are known to help improve immunity, assist with digestion, and reduce inflammation throughout the body. Eggs are essential for cell repair and are rich in protein and choline. Using almond flour over regular processed flour for this recipe is a great option, as it is naturally gluten-free and high in fiber. Garlic powder and paprika are known to boost the immune system, lower cholesterol levels, and promote heart health. Adding oregano and thyme to this recipe will enhance the flavor and provide high amounts of Vitamins A and C. Pair with your favorite sauce and enjoy!

Ingredients:

• 1 large white onion, sliced into rings

• 2 large eggs

• ½ cup blanched almond flour

• ½ tsp garlic powder

• 1 tbsp paprika

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp sea salt

Instructions:

1) Preheat oven to 425F and line two baking sheets with parchment paper.

2) In a small bowl or cup, beat the eggs.

3) In a separate bowl, combine the almond flour and all spices until well-combined.

4) For each ring, dip it in the egg first, then coat it with almond flour mixture.

5) Place coated onion rings on baking sheet and bake for 9-10 minutes. Flip over the onion rings and bake for another 9-10 minutes.

6) Once brown and crispy, remove from the oven and let sit until they fully cool. Enjoy!

Lemon Protein Balls

Make these tangy and delicious lemon protein balls as your next breakfast option! Lemons are known to be a great source of phytonutrients, which play a significant role in combatting inflammation and preventing disease. They also aid with weight loss, boost immunity, and eliminate unwanted toxins throughout the body. Coconut is rich in fiber, improves levels of good HDL cholesterol, and increases energy levels. Cashews are known to help reduce the risk of diabetes, prevent heart disease, and also promote the development of red blood cells for healthy oxygen delivery. Add these to your new breakfast or snack routine and enjoy!

Ingredients:

• ¾ cup almond meal

• ¾ cup desiccated coconut (unsweetened)

• ½ cup cashews, raw and soaked overnight

• ¼ cup lemon juice

• 2 tbsp organic coconut milk

• 2 tbsp coconut oil, melted

• 2.5 tbsp raw honey

• Zest of 2 lemons

• ¼ cup desiccated coconut (unsweetened), for coating

Instructions:

1) Combine all ingredients in a blender or food processor until fully combined and formed like a dough.

2) Roll into small-medium sized balls then coat with ¼ cup of desiccated coconut.

3) Store in the fridge in an airtight container for up to 5-6 days. Enjoy!

Chai Spiced Cupcakes

Spice up this holiday season by making these chai spiced cupcakes for dessert! The combination of cinnamon, nutmeg, cloves, cardamom, and ginger in this recipe is a great way to get antioxidants in your system, improve your digestion, and reduce inflammation throughout the body. Cashews are known to reduce the risk of diabetes, boost the immune system, and promote the development of Red Blood Cells (which play an important role in oxygen delivery throughout the body). Using cassava flour over regular processed flour for this dessert is a great option as it is naturally gluten-free, paleo-friendly, and is a great source of Vitamin C! Maple syrup will sweeten this treat and provide you with a number of vitamins, minerals, and antioxidants. Enjoy!

Ingredients:

 Cupcakes

• 1 cup cassava flour

• 3 tbsp coconut flour

• ½ cup almond or cashew butter

• ¼ cup organic maple syrup

• ⅓ cup coconut sugar

• ¾ cup coconut milk

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

• 1 tsp baking soda

• ¼ tsp sea salt

• 3 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves

• 1 tsp cardamom

• 1 tsp ginger

Frosting

• 1 ¾ cup cashews, raw and soaked 3-4 hours

• ½ cup coconut cream + 2 tbsp

• 3 tbsp coconut oil, melted

• 1 tbsp lemon juice

• 3 tbsp maple syrup

• 2 tsp vanilla extract

• ¾ tsp cinnamon

• ½ tsp cardamom

• ½ tsp ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

• ½ tsp sea salt

Instructions:

1) Preheat oven to 350F and line a cupcake pan with paper liners.

2) In a large bowl, combine maple syrup, coconut sugar, coconut milk, apple cider vinegar, almond butter, and vanilla. Melt over stove-top until completely smooth.

3) Once smooth, remove from heat and add in dry ingredients. Whisk to combine well.

4) Using a cookie scooper or spoon, scoop batter into paper liners.

5) Place in oven and bake for around 25 minutes.

6) While cupcakes are baking, add cashews to a blender or food processor along with remaining ingredients. Blend on high until smooth. Add in more coconut cream if necessary.

7) Transfer frosting into a container and chill for 2-3 hours so that it becomes thick.

8) Once 2-3 hours have passed, frost cooled cupcakes and add additional spices on top if desired. Enjoy!

Paleo Potato Skins

Try making these paleo potato skins for your next get together with friends and family! Russet potatoes are known to be a natural source of folate, are full of Vitamin C, and are rich in fiber. They are also an excellent source of Vitamins B1, B3, and B6. Mushrooms are great for your heart, increase the absorption of iron, and aid in weight loss. Bell peppers are rich in fiber, antioxidants, and Vitamin A. Adding in onion to this recipe will help reduce inflammation throughout the body, improve immunity, and lower triglycerides. If desired, pair with your favorite paleo-friendly sauce and enjoy!

Ingredients:

• 4 medium russet potatoes

• 5-6 slices of bacon

• 2 medium onions, sliced

• ¼ cup mushrooms, sliced

• ½ red bell pepper, sliced

• ¼ cup paleo-friendly cheese (see Miss Alexa’s approved dairy-free products here: https://www.missalexanutrition.com/fermented-foods)

• 2 ½ tbsp coconut oil

• Freshly chopped cilantro (for garnish)

• Dash of sea salt

Instructions:

1) Preheat oven to 400F and line baking sheet with parchment paper.

2) Melt 1 tbsp of coconut oil and coat each potato. Sprinkle each potato with sea salt.

3) Bake potatoes in the oven for 60 minutes until soft on the inside.

4) While the potatoes bake, heat skillet over medium-low heat and add 1 tbsp of coconut oil to melt. Add in onions, mushrooms, and bell pepper. Sprinkle with sea salt and stir gently for 25 minutes. Once cooked all the way, remove from heat and set aside.

5) In a separate skillet, cook bacon over medium heat. Once crisp and fully cooked, remove and combine with cooked vegetables.

6) Once potatoes are done, let them sit until fully cooled. Cut each in half and scoop out the inside, leaving a thin layer on the inside of each skin.

7) Coat each potato skin with remaining ½ tbsp of melted coconut oil and a sprinkle of sea salt. Place face up on baking sheet and bake for 4-5 minutes. Flip them face down and bake for another 4-5 minutes.

8) Remove from oven and turn on broiler. Fill each potato skin with bacon and vegetable mixture and top each with paleo-friendly cheese. Next, place potato skins under the broiler for 1-2 minutes or until crisp.

9) Remove from heat, garnish with cilantro, and serve immediately. Enjoy!