Coconut Flour Banana Pancakes

Try making these Coconut Flour Banana Pancakes for your next breakfast option! Bananas regulate blood pressure, promote healthy gut bacteria, and support brain function. Eggs contain high-quality protein, support muscle health, and help control appetite. Coconut prevents constipation, supports hydration, and regulates blood sugar spikes. Prepare these Coconut Flour Banana Pancakes for a flavorful start to your morning and enjoy!

Ingredients:

• 1 banana, ripe

• 2 eggs

• ¼ cup coconut flour

• ¼ cup coconut milk

• 1 teaspoon coconut oil

• 1 teaspoon baking powder

Directions:

1. Heat coconut oil in a skillet over medium-low heat.

2. In a large mixing bowl, add banana. Mash until smooth.

3. Add eggs, coconut flour, coconut milk, and baking powder to the large bowl and combine.

4. Spoon ½ cup of batter into a heated skillet. Spread batter out to form pancake.

5. Cook until golden, about 4-5 minutes each side.

6. Top your pancakes with banana slices, nuts, and maple syrup before serving and enjoy!

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!