Sweet Potato Avocado Toast

This sweet potato avocado toast serves as a delicious breakfast, snack, or lunch option! Sweet potatoes are free of cholesterol and rich in beta-carotene. Because they are full of fiber and antioxidants, sweet potatoes promote gut health and reduce inflammation. Coconut oil has many benefits including strengthening the immune system, improving bone health, and promoting weight loss. Avocados are full of healthy monounsaturated fats and are great for heart health. Top with sliced tomato, hard-boiled egg, and/or chia seeds and enjoy!

Ingredients:

• 1 large sweet potato, sliced into ¼” slices

• 1 tsp coconut oil, melted

• 1 avocado, mashed

• Optional toppings: sliced tomato, hard-boiled egg, chia seeds

Instructions:

1) Preheat oven to 425 degrees F.

2) Coat both sides of sweet potato slices with coconut oil. Place on a baking rack and bake in the oven for 10 minutes, flipping the slices halfway through. Remove from the oven and let rest.

3) Once the sweet potato slices have cooled off, spread on top the mashed avocado. Top with sliced tomato, hard-boiled egg, and/or chia seeds and enjoy!

Maple Glazed Pecans

Try making these maple glazed pecans for your next snack option! Pecans are an excellent source of fiber and help to control cholesterol levels. Ginger provides plenty of antioxidants and has strong anti-inflammatory properties. Lowering fevers, alleviating headaches, and fighting off infections are just a few of the many benefits this spice has to offer! Maple syrup is an excellent alternative for refined sugar and is a good source of zinc and manganese. Eat when you are on the go and enjoy!

Ingredients:

• 2 cups pecans

• ¼ tsp sea salt

• ½ tsp ground ginger

• 3 tbsp maple syrup

Instructions:

1) Line a baking pan with parchment paper and set aside.

2) In a small saucepan, heat the maple syrup over low-medium heat.

3) Once maple syrup is warm, toss in the pecans, sea salt, and ginger. Mix ingredients well to evenly coat the pecans. Continue to heat until the liquid is gone.

4) Transport the pecans onto the lined baking pan and refrigerate to cool. Enjoy!

Paleo Almond Butter Bars

Ingredients:

Almond Butter Crust:

• 1 cup almond butter

• ½ cup coconut flour

• ¼ cup plus 2 tbsp maple syrup

Chocolate Topping:

• 1 cup paleo-friendly chocolate chips

• ½ cup almond butter

Instructions:

1) Line an 8-inch baking dish with parchment paper and set aside.

2) In a large bowl, combine the almond butter, coconut flour, and maple syrup. Mix ingredients well until a thick mixture is formed. Transport the almond butter mixture into the baking dish and spread evenly.

3) Place the chocolate chips and almond butter in a small saucepan over medium heat. Stir until the mixture is combined and fully melted.

4) Pour the chocolate mixture over the almond butter layer. Place the dish in the freezer and freeze for up to 1 hour. Enjoy!

Chocolate Granola

Try making this tasty chocolate granola for your next breakfast option! Gluten free oats provide the perfect amount of complex carbohydrates and fiber to fuel your morning and balance your blood sugar. Almonds are packed with protein and are a great source of magnesium. Pumpkin seeds are rich in antioxidants and can help to reduce inflammation in the body. Cocoa powder is full of vitamins and minerals and helps to lower blood pressure. Enjoy!

Ingredients:

•  4 cups gluten-free rolled oats

• ½ cup raw almonds, chopped

• ½ cup raw pumpkin seeds

• 1 cup unsweetened coconut flakes

• 3 tbsp unsweetened cocoa powder

• ¼ cup coconut oil, melted

• ½ cup pure maple syrup

• 1 tsp vanilla extract

• 1 tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the oats, almonds, pumpkin seeds, and coconut chips. In a smaller bowl, combine the cocoa powder, coconut oil, maple syrup, vanilla extract, and sea salt. Mix the wet ingredients well and pour over the dry ingredients until the dry ingredients are completely coated.

3) Spread the granola mixture evenly onto the parchment-lined baking sheet. Bake for 30 minutes, tossing the granola halfway through.

4) Let the granola cool completely before enjoying, and store in a sealed container at room temperature for up to one month.