Zucchini Noodle Pasta

Try making this healthy zucchini pasta for your next dinner option! Zucchini is a great source of Vitamin A and C and provides plenty of fiber for bowel regularity. Garlic helps to strengthen the immune system and keep the gut in balance with its anti-microbial properties. Tomatoes are rich in potassium and are great source of carotenoids for keeping inflammation at bay. Enjoy this flavorful low carb pasta without feeling guilty!

Ingredients:

• 3 large zucchinis

• 2 tbsp olive oil

• ½ onion, chopped

• 4 garlic cloves, diced

• 6 tomatoes, chopped

• 1 cup tomato sauce

• 2 tbsp tomato paste

• ½ cup basil, chopped

• Sea salt and pepper

Instructions:

1) Slice the zucchinis into noodles using a spiral vegetable slicer. Set aside.

2) Heat olive oil in a skillet over low/medium heat. Toss in the onion and garlic and cook until soft.

3) Add in the tomatoes, tomato sauce, tomato paste, basil, and salt and pepper. Stir well to combine and let sauce simmer for about 15 minutes.

4) Add the zucchini noodles to the sauce and stir until well coated. Cook for about 5 minutes or until noodles are soft. 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.

Chicken Spring Rolls

Try making these healthy and delicious chicken spring rolls as your next lunch or dinner option! Chicken serves as a great source of protein, Vitamin B6, and Vitamin B12. Garlic helps to strengthen the immune system and reduces high blood pressure. Tamari is a healthy alternative to soy sauce and is naturally gluten-free. Both cucumbers and bell peppers are loaded with antioxidants and help to promote weight loss. Feel free to serve each spring roll with tamari as a dipping sauce or enjoy by itself!

Ingredients:

• 2 lbs boneless chicken

• 3 tbsp coconut oil (melted)

• 3 cloves garlic, diced

• 2 tsp sesame oil

• 1 tbsp tamari

• Carrots, cucumbers, and bell peppers cut into thin strips

• Rice paper tortillas

• Extra tamari on the side, optional

Instructions:

1) In a large bowl, combine the chicken, coconut oil, garlic, sesame oil, and tamari. Cover well and allow to marinade for 15 minutes.

2) In a large pan, cook the chicken on medium high heat until fully cooked through. Slice the cooked chicken into ½-inch slices.

3) Prepare a large bowl of warm water. Gently place each rice paper tortilla into the warm water until damp. Transfer each rice paper tortilla onto a working surface and allow the tortillas to absorb the water for about 5-10 seconds before beginning to make the spring rolls.

4) Begin to make the spring rolls by adding the chicken and veggies to the edge of the tortilla closest to you. Proceed by rolling the tortilla over the fillings away from you, making sure the ingredients remain secure within the tortilla. Serve with tamari as a dipping sauce on the side and enjoy!