Gluten and Dairy-Free Oatmeal Creme Pies

Try making these Gluten and Dairy-Free Oatmeal Creme Pies for your next dessert option! Gluten-free oats provide the perfect amount of complex carbohydrates and fiber to balance blood sugar levels. They also help lower cholesterol levels and promote bowel regularity. Honey is packed with antioxidants and helps promote gut flora balance. Coconut oil improves brain function, helps regulate thyroid function, and serves as an excellent source of fiber. Enjoy!

Ingredients:

Cookies

• 2 eggs

• 1 cup dairy-free butter

• 1.5 cups coconut sugar

• 1 tbsp vanilla extract

• 1 cup gluten-free oat flour

• 2 cups gluten free whole oats

• 1 cup gluten-free all-purpose flour

• 1 ½ tsp xanthan gum

• ½ tsp sea salt

• 1 tsp baking soda

Filling

• ½ cup palm oil shortening at room temperature, soft

• ½ cup coconut oil softened, but solid

• ¼ cup honey

• ⅓ cup + 1 tbsp tapioca flour

• ⅛ tsp sea salt

• 1 ½ tsp pure vanilla extract

Instructions:

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

2) In a stand mixer, add in the eggs and butter on medium speed for 2 minutes or until fluffy.

3) Add in the coconut sugar and vanilla extract and mix for about 1 minute on medium speed.

4) Toss in the oat flour, whole oats, all-purpose flour, xanthan gum, sea salt, and baking soda, and continue to mix on medium for an additional minute.

5) Form cookies with the dough and evenly line on the baking sheet. Bake in the oven for 15 minutes or until cookies are golden. Allow to cool for at least 4 hours before combining with the filling.

6) While the cookies are cooling, begin to make the frosting.

7) Add the shortening and coconut oil to the stand mixer and mix until fluffy. Add in the honey and beat on low until combined.

8) Add the tapioca flour, sea salt, and vanilla extract, and mix until creamy.

9) Transfer the frosting to the refrigerator and allow to chill until cookies are ready to be frosted.

10) After the cookies have cooled for at least four hours, fill a pastry bag with the frosting and frost the bottom of one cookie. Take another cookie and combine with the frosted cookie to make a creme pie.

11) Transfer finished creme pies to an airtight container and store in the refrigerator for up to four days. Enjoy!

Coconut Cacao Protein Shake

Try making this Coconut Cacao Protein Shake for your next post-workout snack option! Coconut offers plenty of antioxidants and aids in regulating blood sugar levels. Cocoa powder helps reduce stress levels and is a good source of iron, magnesium, and zinc. Almond butter serves as a great source of protein, fiber, and iron. Adding protein powder to this shake will help promote healthy muscle repair and growth post-exercise. Make this shake after a workout or as a quick on-the-go snack and enjoy!

Ingredients:

• 4 oz full fat coconut cream

• 2 tbsp cacao powder

• 1 cup coconut milk

• ½ tsp sea salt

• 2 tbsp almond butter

• 2 tbsp of protein powder of choice

Instructions:

1) Combine all ingredients in a high-speed blender and blend until smooth. This recipe will make 1 large protein shake. Enjoy!

Gluten and Dairy-Free Chicken Alfredo

Try making this delicious Gluten and Dairy-Free Chicken Alfredo for your next dinner option! Cashews offer an extensive list of health benefits including boosting heart health, promoting healthy bones, supporting immunity, and improving skin health. Chicken is a great source of protein and helps to strengthen bones. Garlic is high in Vitamin C and helps to protect against the flu and common cold. Full fat coconut milk aids in weight loss and is exceptionally high in antioxidants. Who knew Chicken Alfredo could be healthy? Enjoy!

Ingredients:

• 8 oz gluten-free pasta noodles

• ¾ cup raw, unsalted cashews

• ¼ cup full fat canned coconut milk

• 1 cup organic chicken broth

• 2 garlic cloves, minced

• 1 lb boneless chicken breast, sliced into 1-inch strips

• ⅛ tsp plus ¾ tsp sea salt

• 1 tsp black pepper

• 1 tbsp non-GMO corn starch

• 1 tbsp coconut oil

• Water, as needed

• Fresh herbs for topping

Instructions:

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

2) Place the cashews in a food processor and pulse for about 1 minute until a powder-like consistency forms.

3) Toss in the coconut milk, chicken broth, and garlic, and pulse until a smooth mixture forms.

4) Place the chicken breast slices in a bowl and mix in the sea salt, black pepper, and corn starch. Make sure the chicken is evenly coated in the seasoning.

5) Heat the coconut oil in a large skillet and heat over medium heat. Transfer the chicken to the pan and cook each side for about 5 minutes. Transfer the cashew mixture into the skillet and coat the chicken with the mixture.

6) Reduce the heat to medium-low and continue to mix all the ingredients together until the chicken is fully cooked through. The mixture may become too thick, so add in water until your desired consistency is formed.

7) Add the cooked pasta into the skillet and combine all ingredients well.

8) Top with fresh herbs if preferred and enjoy!

Breakfast Cookies

Try making these Breakfast Cookies for your next healthy and simple breakfast option! Raisins are high in antioxidants, fiber, and iron. Gluten-free oats are a great source of fiber and act as a prebiotic to keep your gut flora in good shape! Almond butter offers a wide array of health benefits including supporting heart health, managing blood sugar levels, and boosting gut health. Sea salt provides you with plenty of minerals, electrolytes, and helps with overall digestion. Grab one of these cookies for an on-the-go breakfast and enjoy!

Ingredients:

• ½ cup applesauce

• ½ cup maple syrup

• ⅓ cup creamy almond butter

• 3 cups gluten-free oats

• 2 tsp cinnamon

• 1 tsp baking powder

• 1 tsp sea salt

• ¼ cup raisins

Instructions:

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

2) In a large bowl, combine the applesauce, maple syrup, and almond butter. Add in the oats, cinnamon, baking powder, and sea salt. Fold in the raisins.

3) Use a cookie scooper to scoop out ¼ of the dough and roll it with your hands to form mini balls onto the pan. Flatten the balls of dough with the palm of your hand. This recipe will yield about 12 small cookies.

4) Transfer the pan to the oven and bake for about 25 minutes or until the top of the cookies are golden. Remove the cookies from the oven and allow to cool for about 10 minutes before enjoying.

5) Store in an airtight container in the refrigerator for up to 2 weeks and enjoy!