Blueberry Muffins

Try making these gluten and dairy-free blueberry muffins for your next breakfast or snack option! Gluten-free flour serves as an excellent alternative to traditional flours for those with a gluten allergy or sensitivity. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Blueberries are known to have one of the largest antioxidant levels and help balance blood pressure levels. Enjoy these muffins on-the-go for breakfast or as a snack!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour

• 1 cup coconut sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• ½ tsp dried lemon peel

• 2 eggs

• ⅓ cup coconut oil, melted

• 1 tsp vanilla extract

• 1 cup coconut milk

• 1 cup frozen blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.

2) In a large bowl, combine the flour, sugar, baking soda, baking powder, sea salt, and dried lemon peel. Mix ingredients together well.

3) In a small sized bowl, whisk together the eggs, coconut oil, vanilla extract, and coconut milk. Add to the flour mixture and mix well. Toss in the blueberries and fold into the batter.

4) Scoop an even amount of batter into each cup of the muffin pan. Bake for about 30 minutes. Allow muffins to cool before eating and enjoy!

Dairy-Free Queso Dip

Try making this dairy-free queso dip for your next snack option! Although this dip does not contain any dairy, it provides just as much flavor and is much healthier than a traditional queso dip. Apple cider vinegar offers many health benefits including boosting skin health and maintaining a healthy pH. Raw cashews serve as an excellent source of fiber and help improve digestive health. Lemon juice contains a rich amount of Vitamin C and aids in weight loss. Nutritional yeast gives this recipe that “cheesy” flavor while also serving as a great source of plant-based protein. Adding turmeric to this recipe will provide you with a beneficial amount of antioxidants, which can help lower the risk of heart disease. Serve with a side of tortilla chips and enjoy!

Ingredients:

• ¾ cup unsweetened almond milk

• 2 tsp apple cider vinegar

• 1 tbsp arrowroot powder

• ½ cup unsalted raw cashews

• 1 ½ cups water

• ¼ cup lemon juice

• ¼ cup nutritional yeast

• ½ tsp garlic powder

• ¼ tsp turmeric

• 2 tbsp tahini

• ½ cup prepared spicy salsa

• ¼ tsp sea salt

• Tortilla chips, for serving

Instructions:

1) In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for about 5 minutes.

2) Add in the arrowroot powder to the mixture. Stir well until the arrowroot powder dissolves and set aside to thicken.

3) In a food processor or blender, blend the cashews until finely ground. Set aside.

4) In a small saucepan, combine the water, lemon juice, nutritional yeast, garlic powder, turmeric, and tahini and cook over medium heat. Toss in the ground cashews and almond milk/vinegar mixture. Stir often until well combined.

5) Add in the salsa and salt. Cook until mixture is thick enough for serving. Serve with tortilla chips and enjoy!

Dairy-Free Coffee Ice Cream

Try making this dairy-free coffee ice cream for your next dessert option! This recipe is a great alternative to traditional ice cream, as it is free of refined sugar and unhealthy fats. Bananas are the base of this recipe and provide plenty of fiber to keep your gut in good health. They are also a great source of potassium, which promotes heart health. Adding maple syrup to this recipe will not only help sweeten the ice cream, but it will provide you with a beneficial amount of antioxidants. Enjoy!

Ingredients:

• 4 frozen bananas, sliced

• ¼ cup cold brew coffee

• 1 tsp maple syrup

• ½ tsp vanilla extract

Instructions:

1) In a food processor, add the sliced banana, coffee, maple syrup, and vanilla extract. Blend until smooth.

2) Transfer to the freezer and freeze for up to 3 hours. Enjoy!

Sweet Potato Shepherd’s Pie

Try making this paleo sweet potato shepherd’s pie for your next dinner option! This recipe serves as a great comfort dish, especially as we begin to prepare for the fall season. Sweet potatoes are rich in Vitamin A and are great source of dietary fiber. Ground beef serves as an excellent source of protein and helps to improve muscle growth. Carrots are rich in iron and magnesium and have a wide range of benefits including aiding digestion, increasing energy levels, and improving bone health. Rosemary adds flavor and plenty of antioxidants to this dish to reduce inflammation. Make this dish on a cold fall evening and enjoy!

Ingredients:

Sweet Potato Layer:

• 2 large sweet potatoes

• 1 tbsp coconut oil, melted

• ½ tsp chili powder

• ¼ tsp sea salt

Filling:

• 1 lb ground beef

• 2 large carrots, peeled and finely chopped

• 2 celery sticks, finely chopped

• 1 small white onion, diced

• 4 cloves garlic, minced

• 1 ½ cups peas

• 3 oz tomato paste

• 1 tsp chili powder

• ½ tsp rosemary

• ¼ cup water

• ½ tsp sea salt

• ¼ tsp pepper

Instructions:

1) Preheat oven to 375 F. Bake the sweet potatoes for 50 min or until fork tender.

2) In a large skillet over medium-high heat, sauté the ground beef, carrots, celery, onion, garlic, and peas. Cook for about 15 minutes, stirring often.

3) Once that is finished cooking, toss in the tomato paste, chili powder, rosemary, water, sea salt, and pepper. Transfer the filling to a large round casserole dish.

4) Begin making the sweet potato layer by combining the baked sweet potato (remove the peeling), coconut oil, chili powder, and sea salt in a large bowl. Mix ingredients together until a smooth consistency is formed.

5) Transfer the sweet potato mixture to the casserole dish and layer on top of filling. Sprinkle the top with a little extra sea salt and pepper. Bake in the oven for 10 minutes and enjoy!