Maple Pecan Granola Clusters

Try making these Maple Pecan Granola Clusters for your next snack option! Gluten-free oats serve as an excellent source of soluble fiber, helping to reduce the risk of heart disease. Pecans help to lower blood pressure due to their rich source of calcium, potassium, and magnesium. Coconut is not only a healthy source of fat, but it is proven to benefit both oral and hair health. Make these granola clusters for a quick breakfast or on the go snack and enjoy!

Ingredients:

• 1 cup gluten-free rolled oats

• ½ cup chopped pecans

• ½ cup coconut flakes

• ¼ cup raisins

• 1 tsp cinnamon

• ¼ cup nut butter of choice

• ¼ cup maple syrup

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

Instructions:

1) Preheat oven to 300 F. Line a baking pan with parchment paper and set aside.

2) In a food processor, pulse the pecans and oats for about 10 seconds. Make sure they are not pulsed into a powder.

3) In a large bowl, combine the oat mixture, coconut flakes, raisins, and cinnamon, and mix well. 

4) Then, add in the nut butter, maple syrup, coconut oil, and vanilla extract. Mix all ingredients together well until evenly coated.

5) Transport the granola mixture to the baking pan. Press the mixture down to about ¼ inch and firmly together.

6) Bake for about 20 minutes or until granola is golden brown.

7) Remove from the oven and let cool for about 30 minutes. Use your hands to break the granola into small clusters and enjoy!

Zucchini and Beef Lasagna

This Zucchini and Beef Lasagna is the perfect cozy dish for this upcoming winter season! Ground beef is a rich source of protein and helps to improve muscle growth. Zucchini is an excellent source of Vitamin A and C and provides plenty of fiber for bowel regularity. Gluten-free lasagna noodles serve as a healthier alternative to traditional lasagna noodles and also contain more fiber. Dairy-free cheese is free from growth hormones and cholesterol-free. Top this dish with nutritional yeast if desired and enjoy!

Ingredients:

• 1 tbsp coconut oil

• 1 white onion, diced

• 1 lb ground beef

• 3 large zucchinis

• 24 oz jar tomato sauce

• 10 oz pack gluten-free lasagna noodles

• 1 package of shredded non-dairy cheese (for Alexa-approved dairy-free cheese, please click here): Miss Alexa-Approved Dairy-Free Products)

Instructions:

1) Preheat oven to 375 F and set aside a 9x13 baking dish.

2) Add the coconut oil to a large skillet. Sauté diced onion for about 5 minutes or until soft.

3) Add in the ground beef and cook until brown.

4) While the beef is cooking, slice the zucchini into thin, circular pieces. Let sit for a few minutes and pat with a paper towel to drain excess water.

5) Once the beef is done cooking, drain excess oil from the pan. Add in the tomato sauce and mix well with the beef.

6) Spoon a thin layer of tomato/beef sauce to the bottom of the baking dish. Add 5 lasagna noodles to the pan. Add a layer of tomato/beef sauce, zucchini slices, and dairy-free cheese. Repeat until the ingredients run out or pan is full. Make sure the top of the dish is sauce and cheese.

7) Bake uncovered in the oven for 40 minutes. Enjoy!

Blueberry Scones

Try making these healthy and delicious blueberry scones for your next breakfast option! Both almond and coconut flour are healthy alternatives to traditional wheat flour and contain a rich amount of fiber. Coconut helps to lower blood pressure and has anti-viral properties. In addition, coconut products help boost weight loss and lower cholesterol. Blueberries contain the highest amount of antioxidants compared to all other fruits and help combat aging and cancer. Enjoy!

Ingredients:

• 1 ¾ cups blanched almond flour

• 3 tbsp coconut flour

• 1 egg

• ¼ cup maple syrup or honey

• ¼ cup coconut milk

• 3 tbsp coconut oil

• ½ tsp baking soda

• 1 tsp lemon zest

• ¼ tsp sea salt

• ½ cup blueberries

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 almond flour, coconut flour, egg, sweetener of choice, 3 tbsp of coconut milk, coconut oil, baking soda, lemon zest, and sea salt. Mix all ingredients together well. Use a stand mixer if needed. Fold in the blueberries as you are mixing.

3) Use a biscuit cutter to form scones with the dough. Line the scones on the baking sheet.

4) Brush the remaining tbsp of coconut milk over the biscuits. Bake in the oven for about 20 minutes or until scones are golden brown.

5) Store scones in an airtight container for up to two days and enjoy!

Paleo Pumpkin Pie

There is no better time to make this Paleo Pumpkin Pie recipe than this upcoming Thanksgiving holiday! Pumpkin is a great source of fiber, iron, and magnesium. It also promotes immunity and helps improve heart health. Nutmeg contains plenty of antioxidants and has antibacterial properties. Cinnamon supports healthy blood sugar levels and helps to combat inflammation. Cloves are a rich source of manganese and a great fall flavor. Top off this pumpkin pie with paleo whipped cream and enjoy!

Ingredients:

Crust:

• 2 cups almond flour

• ½ tsp baking soda

• ¼ tsp sea salt

• ½ tsp cinnamon

• 1 egg

• ¼ cup coconut oil, melted

• 2 tbsp coconut sugar

Filling:

• 1 15 oz. can of pumpkin puree

• ⅔ cup coconut sugar

• 2 eggs

• Top of 1 can of coconut milk (hard part that settles at the top of can after being refrigerated overnight)

• 2 tbsp arrowroot starch

• ½ tsp nutmeg

• 1 tsp cinnamon

• ¼ tsp sea salt

• ½ tsp ginger

• ¼ tsp ground cloves

Instructions:

1) Preheat oven to 350 degrees F. Grease an 8-inch pie dish with coconut oil and set aside.

2) In a large bowl, combine the almond flour, baking soda, sea salt, and cinnamon.

3) In a small bowl, mix together the egg, coconut oil, and coconut sugar.

4) Combine the wet and dry ingredients, and mix together well.

5) Transfer the mixture to the pie dish and spread evenly.

6) Then, begin to make the filling by adding all ingredients to a food processor. Pulse until smooth.

7) Pour the filling mixture over the pie crust. Bake for 50 minutes or until edges begin to brown and center is fully cooked.

8) Let cool before serving and enjoy for up to 5 days!