Roasted Pumpkin Seeds

Try making these Roasted Pumpkin Seeds for your next snack option! Pumpkin seeds support healthy blood pressure, strengthen immune function, and help promote restfulness. Paprika promotes eye health, reduces inflammation, and improves circulation. Garlic powder helps protect cells from damage, supports pancreatic insulin production, and provides antimicrobial effects. Prepare these Roasted Pumpkin Seeds for a crunchy start to the fall season and enjoy!

Ingredients:

• ¾ cup raw pumpkin seeds

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon paprika

• ¼ teaspoon garlic powder

• ⅛ teaspoon black pepper

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Thoroughly wash your pumpkin seeds in a colander. Dry well with a towel.

3. In a small bowl, mix pumpkin seeds, olive oil, salt, paprika, garlic powder, and black pepper.

4. Spread an even layer of seasoned pumpkin seeds on a lightly greased sheet pan.

5. Bake in the oven for about 12-15 minutes, until the seeds are toasted. Shake pan every 5 minutes for even toasting.

6. Let the roasted pumpkin seeds cool down before serving and enjoy!

Fresh Fruit Yogurt Wedges

Try making these Fresh Fruit Yogurt Wedges for your next dessert option! Almond flour is a gluten-free alternative to wheat flour that is rich in nutrients and low in carbohydrates. Coconut supports digestion, boosts hydration, and strengthens bones. Medjool dates are rich in potassium, help prevent constipation, and fight against cell damage. Prepare these Fresh Fruit Yogurt Wedges for an end of summer gathering and enjoy!

Ingredients:

For the crust

• 1 ½ cups almond flour

• ½ cup gluten-free oat flour

• ⅓ cup unsweetened shredded coconut

• ¼ cup coconut oil, melted

• 6-8 Medjool dates, pitted and softened

• 1 teaspoon maple syrup

• ½ teaspoon cinnamon

• Pinch of salt

For the toppings

• 1 ½ cups unsweetened coconut yogurt

• 1 tablespoon fresh lemon juice

• 1 teaspoon maple syrup

• Fresh fruit of your choice, halved (strawberries, kiwi, cherries, blueberries, raspberries, grapes, etc.)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. To begin preparing your crust, blend dates in a food processor until a thick paste is formed. Add almond flour, oat flour, shredded coconut, coconut oil, maple syrup, cinnamon, and salt. Pulse until the mixture becomes a soft dough.

3. Press your formed dough onto a parchment-lined baking sheet, forming a 10-12 inch round crust about ¼-inch thick. Bake for 10-14 minutes, until lightly golden around the edges. Set aside to cool.

4. In a separate bowl, combine your coconut yogurt, maple syrup, and lemon juice.

5. Spread the coconut cream mixture over the crust. Arrange the halved fresh fruit on top of the yogurt mixture.

6. Refrigerate for 30 minutes before slicing into wedges and enjoy!

Chicken Tortilla Soup

Try making this Chicken Tortilla Soup for your next dinner option! Chicken is a high-quality protein that supports weight management and overall bodily functions. Pinto beans promote regular bowel movements, lower blood cholesterol levels, and protect cells from damage. Corn is a rich source of fiber that prevents constipation and supports heart health. Prepare this Chicken Tortilla Soup for a hearty and wholesome dinner and enjoy!

Ingredients:

• Gluten-free tortilla strips

• 1 (14.5-ounce) can diced tomatoes

• 1 (15-ounce) can pinto beans, drained and rinsed

• 4 cups gluten-free chicken broth

• 2 cups cooked shredded chicken

• 1 cup corn kernels

• ¼ cup fresh cilantro

• 1 small yellow onion, diced

• 1 avocado, sliced

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• Juice of ½ lime

Instructions:

1. Heat your olive oil in a large pot over medium heat. Add diced yellow onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds.

2. Stir in cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds.

3. Add chicken broth, diced tomatoes, pinto beans, corn, shredded chicken, salt, and black pepper. Stir well.

4. Bring the soup to a gentle boil, then reduce to a simmer for 20-25 minutes. Stir in the fresh lime juice just before serving.

5. Ladle the soup into bowls and top with diced avocado, fresh cilantro, and gluten-free tortilla strips, and enjoy!

Stuffed Zucchini Boats

Try making these Stuffed Zucchini Boats for your next lunch option! Zucchini supports heart health, promotes digestion, and supports weight loss. Ground turkey is a lean alternative to traditional red meat that helps maintain muscle and boosts immune function. Tomatoes lower blood pressure, fight against cell damage, and boost eye health. Prepare these Stuffed Zucchini Boats for a protein-packed lunch and enjoy!

Ingredients:

• 2 large zucchinis

• 1 pound of ground turkey

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 small tomato, diced

• 1 cup dairy-free cheddar cheese, shredded

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon Italian seasoning

• Fresh cilantro or parsley

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about ¼ inch of zucchini around the edges. Finely chop the scooped zucchini flesh and set aside.

2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks.

3. Stir in the chopped zucchini, red bell pepper, and tomato. Season with salt, pepper, paprika, and Italian seasoning. Cook for another 5-7 minutes, until the vegetables are tender.

4. Arrange the zucchini halves in a lightly greased baking dish. Spoon the meat and vegetable mixture into each zucchini boat.

5. Sprinkle over the shredded cheddar cheese.

6. Bake uncovered for 20-25 minutes, until the zucchini is tender and the cheese is melted and lightly browned.

7. Remove from your oven and let cool for a few minutes. Top with fresh cilantro or parsley before serving and enjoy!