Paleo Matcha Cupcakes

Try making these Paleo Matcha Cupcakes for your next healthy dessert option! Matcha is packed with antioxidants and helps fight off chronic disease. Coconut flour is naturally gluten- free and contains a high amount of fiber and protein. Bananas are easy to digest and help promote a healthy heart. Dates are rich in several types of antioxidants including flavonoids, carotenoids, and phenolic acids. Dates also offer many health benefits including promoting brain health, maintaining healthy blood sugar levels, and improving bone health. Enjoy!

Ingredients:

Cupcake Batter:

• 1 cup coconut flour

• ½ cup almond flour

• ½ tsp baking soda

• ½ tsp baking powder

• 1 cup leftover wet almond pulp

• ½ cup coconut milk

• 1 banana, mashed

• ⅓ cup almond butter

• 1 ½ tsp apple cider vinegar

• 1 egg

• 1 ½ tsp vanilla extract

• 8 dates (soaked for at least 20 minutes and drained)

Frosting:

• 2 cups raw, unsalted cashews (soaked for at least 3 hours and drained)

• 3 tbsp coconut milk

• 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)

• 1/4 cup maple syrup

• 2 tbsp matcha powder

• 2 tbsp coconut butter (melted)

• 1/2 cup coconut oil (melted)

Instructions:

1) Line a muffin/cupcake dish with cupcake liners and set aside. Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, combine the coconut flour, almond flour, baking soda, and baking powder.

3) In a food processor, blend the almond pulp, coconut milk, banana, almond butter, apple cider vinegar, egg, vanilla extract, and dates.

4) Add the wet mixture to the dry mixture and combine well.

5) Evenly divide the batter in the muffin dish and bake in the oven for 20-25 minutes.

6) Begin making the frosting by adding the cashews and coconut milk to the food processor. Blend until smooth.

7) Add in the coconut cream, maple syrup, and matcha powder, and stir well.

8) Toss in the coconut butter and coconut oil. Transfer the mixture to the freezer and leave in for about 30 minutes. Make sure to mix the frosting every 5 minutes.

9) Transfer the frosting to a piping bag and frost the cupcakes. Top with extra matcha powder if preferred and enjoy!

Dairy-Free Cheese Ball

Try making this Dairy-Free Cheese Ball for your next healthy appetizer option! Cashews serve as an excellent source of fiber, protein, and healthy fats. They offer many health benefits including blood sugar control, boosting heart health, and promoting brain health. Nutritional yeast is great to incorporate into your everyday diet and can be added to a variety of dishes. It is a dietary supplement that helps boost energy levels, promote gut health, and strengthen immunity. Almonds are rich in antioxidants and help to promote healthy blood pressure levels. Serve this cheese ball with your favorite veggies and crackers and enjoy!

Ingredients:

• ¼ cup raw, unsalted almonds

• 1 ½ cups raw, unsalted cashews (soaked for two hours and drained)

• 1 tbsp nutritional yeast

• 1 ½ tbsp lemon juice

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp sea salt

• 1 tsp fresh parsley

Instructions:

1) Place almonds in a food processor and pulse about 5-7 times. Pour the chopped almonds onto a flat plate.

2) Transfer cashews to the food processor and pulse until smooth (about 45 seconds).

3) Add in the nutritional yeast, lemon juice, onion powder, garlic powder, sea salt, and parsley. Pulse until all ingredients are mixed. 

4) Pour the mixture over the chopped almonds and form into a ball. Roll the ball over the almonds to make sure it gets completely coated with the almonds.

5) Transfer to the fridge and chill for at least two hours. Allow the cheese ball to sit for 30 minutes at room temperature before serving and enjoy!

Lemon Garlic Shrimp Pasta

Try making this Lemon Garlic Shrimp Pasta for your next lunch or dinner option! Shrimp is known to be one of the best sources of iodine and contains a beneficial amount of protein. Garlic helps protect against illnesses and reduces blood pressure. Lemons are packed with Vitamin C and help reduce the risk of cancer. Coconut oil promotes weight loss as well as bowel regularity. Enjoy this recipe as a new main dish!

Ingredients:

• 10 oz gluten-free spaghetti pasta

• ¼ cup coconut oil, solid form

• 5 garlic cloves, minced

• 1 ½ lb shrimp, peeled

• ¼ tsp black pepper

• 1 tsp sea salt

• 1 tsp lemon zest

• ¼ cup lemon juice

• ¼ cup fresh basil

• Sliced grape tomatoes for topping, optional

• Fresh basil for topping, optional

Instructions:

1) Cook pasta according to package directions and set aside.

2) In a large skillet over medium-high heat, melt the coconut oil.

3) Add the minced garlic to the skillet and stir for one minute.

4) Toss the shrimp in the pan and season with the sea salt and pepper. Cook each side of the shrimp for 2 minutes or until fully cooked through.

5) Turn the heat to simmer, and then add the pasta to the skillet of shrimp. Add the lemon zest and lemon juice. Add in sliced grape tomatoes if preferred. Stir well to combine.

6) Remove from heat, top with fresh basil, and enjoy!

Baked Oatmeal Cups

Try making these Baked Oatmeal Cups for your next breakfast option! Oats are incredibly nutritious as they contain a rich amount of fiber, protein, and antioxidants. Bananas are a healthy source of potassium and help to maintain healthy blood sugar levels. Cinnamon offers many health benefits including reducing inflammation, lowering blood sugar levels, and protecting against heart disease. Enjoy these Baked Oatmeal Cups as a quick, simple breakfast and enjoy!

Ingredients:

• 2 bananas, fully mashed

• ¼ cup maple syrup

• 2 eggs

• 1 tbsp vanilla extract

• 2 cups gluten-free oats

• ¼ tsp sea salt

• 1 tbsp cinnamon

• ⅔ cup almond milk

Instructions:

1) Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin dish with coconut oil and set aside.

2) In a large bowl, mash the bananas. Add in the maple syrup, eggs, and vanilla extract and combine well.

3) Toss in the oats, sea salt, and cinnamon. Pour in the almond milk and stir all together.

4) Transfer the batter to the muffin dish. Bake in the oven for 20 minutes, or until the top of muffins are golden.

5) Allow to cool before serving and enjoy!