Cherry Banana Smoothie

Try making this Cherry Banana Smoothie for your next snack option! Cherries reduce inflammation, help regulate sleep-wake cycles, and enhance exercise recovery. Banana is a great source of potassium, promotes a healthy gut, and reduces stress levels. Almond milk is a great dairy-free alternative that is rich in Vitamin E. Prepare this simple Cherry Banana Smoothie as a nutrient-rich snack and enjoy!

Ingredients:

• 2 cups of cherries, pitted

• 1 frozen banana, sliced

• 1 cup of almond milk

• 2 tablespoons almond butter

• 1 tablespoon chia seeds

• 1 teaspoon maple syrup

• ½ cup ice (optional)

Instructions:

1) Place all ingredients into a blender. Mix until smooth. Add more almond milk or ice as needed for the desired thickness.

2) Pour mixture into glasses, garnish with fresh cherries, and enjoy!

No-Bake Strawberry Thumbprint Cookies

Try making these No-Bake Strawberry Thumbprint Cookies for your next dessert option! Almond flour is a great choice for those seeking a gluten-free and low-carb alternative to traditional wheat flour. Maple Syrup is a natural sweetener that fights inflammatory diseases and promotes skin health. Strawberry jam promotes digestion, contributes to collagen production, and boosts the immune system. Prepare these No-Bake Strawberry Thumbprint Cookies for a sweet dessert on the go and enjoy!

Ingredients:

• 1 1/3 cups almond flour

• ½ cup almond butter

• ¼ cup maple syrup

• 1 teaspoon orange zest

• A few tablespoons of strawberry jam

Instructions:

1) In a medium bowl, mix almond butter and maple syrup.

2) Slowly fold almond flour into the bowl until dough is formed.

3) Scoop dough into 1 ½ tablespoon portions. Hand roll into balls. Place on the cooking sheet and make an indentation in each ball with your finger.

4) Add ½ teaspoon of strawberry jam into each cookie indentation.

5) Serve immediately or chill the cookies in the fridge and enjoy!

Carrot and Ginger Soup

Try making this Carrot and Ginger Soup for your next dinner option! Carrots promote eye health, reduce the risk of heart disease, and support digestion. Ginger relieves nausea and bloating, reduces inflammation, and fights off infections. Chicken stock boosts the immune system, aids in weight management, and promotes joint health. Prepare this Carrot and Ginger Soup with a side of garlic bread and enjoy!

Ingredients:

• 1 ½ lbs carrots (6-7 large carrots) sliced thin horizontally

• 2 cups chicken stock

• 2 cups water

• 1 cup onion, diced

• 3 tablespoons coconut oil

• 1 teaspoon minced ginger

• 3 strips of zest from an orange

• Salt to taste

• Paprika

• Parsley leaf

Instructions:

1) Heat coconut oil in a soup pot over medium heat. Add onions and carrots. Sprinkle in salt. Cook until onions soften, about 5-8 minutes.

2) Add chicken stock, water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until carrots soften, about 20 minutes.

3) Remove strips of orange zest from pot. Pour soup into a blender to mix until completely smooth. Add salt to taste as needed.

4) Pour your soup in a bowl, sprinkle some paprika, garnish with parsley, and enjoy!

Roasted Beet & Squash Arugula Salad

Try making this Roasted Beet and Squash Arugula Salad for your next lunch option! Arugula is rich in Calcium, Vitamin K, and Magnesium, all of which maintain strong and healthy bones. Beets are a great source of fiber, support heart health, and improve digestion. Butternut squash supports immune function, contributes to a healthy gut microbiome, and supports eye health. Prepare this Roasted Beet and Squash Arugula Salad that is simple, flavorful, and nutritious!

Ingredients:

• 1 lb beets, trimmed

• 2 lbs butternut squash, peeled, seeded, diced into ½-inch thick cubes

• 8 cups arugula

• ½ cup pomegranate seeds

• 3 ounces goat cheese, cubed

• 1 tablespoon parsley

• Coconut oil

• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon balsamic vinegar

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1) Preheat oven to 400 degrees Fahrenheit.

2) Wrap beets in aluminum foil. Place butternut squash on a baking sheet and drizzle with melted coconut oil. Season with salt and pepper. Place beets and baking sheet with butternut squash in the oven.

3) Cook butternut squash for 25-30 minutes. Roast beets for 50 minutes to an hour.

4) Add olive oil, red wine vinegar, minced garlic, and salt and pepper to a jar. Shake until combined.

5) After beets have cooled, peel their skins. Slice into ½-inch thick cubes.

6) Place arugula in your salad bowl. Add beets, butternut squash, goat cheese, and pomegranate seeds. Sprinkle parsley.

7) Finish it off with a drizzle of balsamic vinaigrette and enjoy!