Shrimp Tomato Salad

Try making this Shrimp Tomato Salad for your next dinner option! Shrimp is a great source of protein, supports immune function, and is low in calories. Tomatoes reduce the risk of heart disease, promote digestion, and reduce the risk of infection. Spring mix provides nutritious leafy greens that are high in vitamins, fiber, and antioxidants. Serve this Shrimp Tomato Salad during any occasion and enjoy!

Ingredients:

For the Shrimp

• ½ lb raw shrimp (peeled and deveined tail-off)

• 1 tbsp coconut oil

• Salt and pepper

For the Salad

• 4 cups spring mix (washed and chopped)

• 1 cup cherry tomatoes (cut in half)

• Fresh parsley

For the Dressing

• 1 tbsp freshly squeezed lemon juice

• 3 tbsp olive oil

• 1 tbsp Dijon mustard

• Salt and pepper

Instructions:

1) Pat shrimp dry with paper towels, add in a medium bowl.

2) Add salt and pepper and stir.

3) In a skillet, heat coconut oil over medium-high heat. Add shrimp and cook for about 1-2 minutes on each side until they are cooked through. Set aside.

4) In a large bowl, add spring mix, cherry tomatoes, and cooked shrimp.

5) In a mason jar, pour freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper to taste. Stir until combined.

6) Pour dressing over salad, top with fresh parsley and enjoy!

Butternut Squash Soup

Try making this Butternut Squash Soup for your next lunch option! Squash has a high Vitamin C content, which boosts the immune system and helps fight infections. Vegetable broth promotes hydration, supports healthy digestion, and improves gut health. Ginger contains compounds with anti-inflammatory effects and helps prevent blood clots. Serve this Butternut Squash Soup with gluten-free garlic bread and enjoy!

Ingredients:

• 1 butternut squash (peeled, seeded, and cubed)

• 1 large yellow onion, diced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 3 garlic cloves, chopped

• 1 tablespoon fresh sage, chopped

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• ½ teaspoon salt

• Ground black pepper for taste

Instructions:

1) In a large pot, heat coconut oil over medium heat. Add diced onions, salt, ground black pepper and sauté until soft (about 5-8 minutes). Add cubed squash and cook until it softens, about 8-10 minutes. Stir occasionally.

2) To the pot, add garlic, sage, rosemary, and ginger. Stir and let sit for 1 minute, until fragrant. Add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook for about 20-30 minutes, until squash is tender.

3) Let contents cool slightly and pour into a blender. Blend until smooth. Add more broth if mixture is too thick.

4) Pour soup into a serving bowl, top with pepitas, garnish with sage, and enjoy!

Gluten-Free Pancakes

Try making these Gluten-Free Pancakes for your next breakfast option! Almond flour is packed with essential nutrients like protein, fiber, healthy fats, and calcium. Maple syrup may help reduce the risk of heart disease by reducing inflammation and lowering cholesterol levels. Coconut oil boosts metabolism and promotes weight loss. Serve these Gluten-Free Pancakes with your favorite syrup and fruit and enjoy!

Ingredients:

• 1 ½ cups almond flour

• ½ cup unsweetened almond milk

• 2 large eggs

• 2 tablespoons nut butter

• 2 tablespoons coconut oil

• 1 tablespoon baking powder

• 1 tablespoon maple syrup

Instructions:

1) In a mixing bowl, whisk together coconut oil, nut butter, and maple syrup. Add milk and eggs. Stir to combine.

2) Add baking powder and stir. Gradually begin to add almond flour and continue to mix. Add more flour for a thicker mixture or milk to thin it out.

3) Heat a pan or skillet over medium heat. Grease surface with coconut oil. Add pancake batter ¼ cup at a time. Flip pancake after about 2-3 minutes, when the side on the surface is golden brown. Cook other side until golden brown and place to the side on a separate plate. Continue making pancakes until all batter is cooked.

4) Plate your pancakes. Add your choice of syrup and fruit and enjoy!

Dairy-Free Dip with Fresh Veggies

Try making this Dairy-Free Veggie Dip for your next snack option! Mayonnaise provides healthy fats, such as omega-3 fatty acids, which can support heart health. Fresh dill boosts digestion, reduces inflammation, and supports immune function. Parsley helps lower blood pressure and reduces bloating. Serve this Dairy-Free Dip with your choice of veggies, including carrots, cauliflower/broccoli florets, celery sticks, cherry tomatoes, and sliced cucumber. Enjoy!

Ingredients:

For the dip:

• 1 cup dairy-free mayonnaise

• ½ cup dairy-free sour cream

• 2 teaspoons minced fresh dill

• 1 teaspoon dried parsley

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

Instructions:

1) In a medium bowl, combine all ingredients. Taste and adjust seasoning.

2) Pour mixture into a serving bowl. Chill in the fridge for at least one hour for a thicker texture. Serve with your favorite veggies and enjoy!