Paleo Hot Cocoa

Try making this Paleo Hot Cocoa to warm you up during this cold holiday season! Cocoa powder provides many health benefits including reducing blood pressure, LDL cholesterol, and inflammation. Cocoa powder is also full of flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Maple syrup provides healthy minerals to combat oxidative stress including zinc, calcium, and magnesium. Make this hot cocoa as a dessert or serve to your holiday guests and enjoy!

Ingredients:

• ⅓ cup water

• ⅓ cup cocoa powder

• Pinch of sea salt

• 1 tbsp pure vanilla extract

• ½ cup maple syrup

• 1 cup dairy-free milk of choice (1 cup per serving)

Instructions:

1) Pour the water into a pan and bring to a boil on the stovetop.

2) Add the cocoa powder and salt to a heat-proof bowl and pour the boiled water on top. Mix until well combined and let sit for 3-5 minutes.

3) Add the vanilla extract and maple syrup to the mixture and stir well.

4) Warm the dairy-free milk on the stovetop. Transfer to a cup and add in 2 tbsp of chocolate syrup. Mix well and enjoy!

Cranberry Almond Shortbread Cookies

These Cranberry Almond Shortbread Cookies serve as the perfect dessert of choice for this upcoming holiday season! Almond flour is naturally gluten-free and very high in protein. Cranberries are full of antioxidants and help benefit heart health. Arrowroot powder contains a significant amount of iron and helps to stimulate the immune system. Serve these cookies right away or store in an airtight container for up to five days and enjoy!

Ingredients:

• 1 ¾ cup almond flour

• ¼ tsp baking powder

• 3 tbsp arrowroot powder

• ¼ cup dried cranberries

• 3 tbsp coconut oil, melted

• 3 tbsp maple syrup

• ½ tsp vanilla extract

• 1 tsp almond extract

• 1 large egg

• ¼ cup slivered almonds

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, baking powder, arrowroot powder, and dried cranberries.

3) In a separate bowl, mix the coconut oil, maple syrup, vanilla extract, and almond extract. Toss in the egg and mix well.

4) Add the liquid mixture to the dry mixture and mix until a dough forms.

5) Use a cookie scooper to scoop the dough and use your hands to roll the dough into balls, yielding about 12 balls. Add the slivered almonds on top and press them firmly into the dough.

6) Bake in the oven for 15 minutes or until golden. Enjoy!

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!