Ingredients: 1. 1 cup pumpkin puree, 2. 1 cup egg whites, 3. 1 scoop vanilla whey (or 3/4 cup almond meal + 1 tbsp vanilla), 4. 1/4 cup cocoa, 5. 2 tbsp coconut flour, 6. 2 tbsp coconut oil, 7. 1/2 cup crushed walnuts, 8. 1/4 cup honey, 9. 1 tsp baking powder.
Instructions: 1. Pre-heat oven to 350F 2. Blend all of the ingredients together thoroughly 3. In a silicone/lined muffin pan distribute the batter (enough for 12) 4. Bake until they pass the toothpick test (approx 30-40 minutes) 5. Cool before serving so the muffins can "set"
Optional for dip: 1 tbsp greek yogurt + 1 tsp salt/pepper, basil and oregano.
Instructions 1. Chop the garlic and sauté in olive oil with basil and oregano. 2. Mix the sauteed garlic with 2 tbsp of the parmesan. Blend if desired. 3. Pre-heat oven to 400F 5. Slice the zucchini in half lengthwise, then width...wise 6. On a parchment lined baking tray line up the zucchini, coat with garlic mix and sprinkle remainder of parmesan over it. 7. Bake for 15-20 minutes until cheese is crispy. Serve with Yogurt dip or marinara sauce!
Ingredients 1. 1 pound diced chicken breasts 2. 2 cups cubed mango 3. 1 cup Frank's Red Hot (or hot sauce of choice) 4. 1 tbsp coconut oil 5. 1/2 cup almonds 6. 1 clove of garlic 7. 1 tsp ginger 8. Salt/pepper Optional: 1 tsp jalapeno if you want an extra kick
Instructions 1. Over medium skillet melt the coconut oil and toast the almonds 2. Add the chicken and the garlic 3. When the chicken is almost done add the hot sauce and mango 4. Simmer over low heat for additional 5-10 minutes depending on how soft you want the mangoes 5. Finish with ginger, salt/pepper + additional jalapeno to taste. 6. Serve with your complex carb of choice - works nicely with quinoa/rice or even cauliflower!
Ingredients For the coconut cluster bottom: 1. 1/2 cup coconut oil 2. 2 cups coconut shreds (unsweetened) 3. 1/2 cup maple syrup
For the fudge: Easier version (also the lower calorie version as seen to the right) 1. 1 cup butterscotch chips 2. 2 tbsp coconut oil 3. 1/4 cup maple syrup.
Fattier version (higher calorie/having trouble hitting fats? 11g vs 5g per serving total for this variant) 1. 1/2 cup coconut cream 2. 1 tbsp vanilla 3. 1 cup cashews 4. 1/4 cup coconut oil 5. 1/2 cup maple syrup
1. For the bottom portion: melt the coconut oil and mix the ingredients together. Set in freezer to chill in a lined lasagna dish 2. In the meantime prepare the fudge: If you are making the healthier version: - Boil the maple syrup and coconut cream for 5 minutes, stirring frequently. - Add the coconut oil and vanilla and bring to a boil again - Mix in the cashews and blend into a smooth paste If you are making the easier version: In a double boiler melt the 1 cup butterscotch chips, 1 tbsp coconut oil and 1/4 cup maple syrup. Continue stirring until all ingredients are mixed 3. Pour your topping over the coconut base and set back in the freezer. These need to be FROZEN, otherwise the maple syrup will be softer and stickier. It will still taste good - but be pretty messy. 4. Divvy them up, the recipe makes about 30 so either store them or if you know the temptation is too much, make a half-serving. These amounts are just more convenient to work with.
Ingredients 1. 1/2 cup xylitol 2. 1/3 cup maple syrup 3. 1/3 cup butterscotch chips 4. 1/3 cup popcorn kernels 5. Olive oil to cook popcorn 6. Salt Optional: 1 cup of mini marshmallows
Instructions 1. Bring the xylitol and maple syrup to a boil in a sauce pan. Boil for 4 minutes 2. Cook the popcorn over the olive oil to pop it 3. Line a baking tray with parchment paper and dump out your popcorn 4. Immediately prior to pouring the caramel mix over the popcorn stir in the butterscotch chips and mini marshmallows if you decided to go down that dark and beautiful path. 5. Mix the popcorn up with the toppings and salt to desired... saltiness (obviously) Optional: Bake for 15-20 minutes at 325F to crisp it SUPER optional - whip out the Mini marshmallows and go to town.