food

A Little Extra Health

Explore recipes that not only offer healthy alternatives for everyday foods, but also provide extra protein and antioxidants. Bonus, they also work for the paleo diet.

food

A Little Extra Health

Explore recipes that not only offer healthy alternatives for everyday foods, but also provide extra protein and antioxidants. Bonus, they also work for the paleo diet.

Ingredients

  • 3/4 cup almonds
  • 1/2 cup cashews
  • 1/3 cup walnuts
  • 1 pinch of salt
  • 1/2 cup dessicated coconut
  • 2 tablespoons of honey
  • 1/4 cup coconut oil

Steps

  1. Run all the nuts in the food processor until you get a nice thick texture.
  2. Add in all the other ingredients.

Ingredients

Chocolate Chip

  • 1 1/2 cups spelt flour
  • 2 scoops vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 egg +1 egg white
  • 1/2 cup dark chocolate chips

Chocolate Coconut

  • 1 1/2 cups spelt flour
  • 2 scoops chocolate protein powder
  • 2 tablespoon dark cocoa powder
  • 1 teaspoon baking powder
  • 1/4 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1 egg + 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1/3 cup unsweetened flaked coconut

Cinnamon Roll

  • 1 1/2 cups spelt flour
  • 2 scoops vanilla protein powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 egg + 1 egg white
  • 2 tablespoon peanut butter, warmed
  • 3 tablespoon pure maple syrup
  • 1/4 cup unsweetened almond milk

Lemon Chia Seed

  • 1 1/2 cups spelt flour
  • 1 tablespoon black chia seeds
  • 1 teaspoon baking powder
  • 2 scoops vanilla protein powder
  • 3 tablespoon coconut oil
  • 1 egg + 1 egg white
  • 2 tablespoon pure maple syrup
  • 1/4 cup lemon juice

Steps

Chocolate Chip

  1. Preheat oven to 350 degrees F.
  2. Combine flour, protein powder, baking powder, and coconut sugar in a large mixing bowl.
  3. Add the coconut oil, eggs, and vanilla, and mix until combined.
  4. Fold in the chocolate chips.
  5. Form cookies into balls and lay on cookie sheet lined with parchment paper.
  6. Slightly pat the cookies down with your hand if you'd like.
  7. Bake for 6-8 minutes, until the bottoms are just lightly starting to brown.

Chocolate Coconut

  1. Preheat oven to 350 degrees F.
  2. Combine flour, protein powder, coconut sugar, dark cocoa powder, and baking powder in a large mixing bowl.
  3. Add melted coconut oil, milk, and eggs, and mix until combined.
  4. Fold in the coconut flakes.
  5. Form cookies into balls and lay on cookie sheet lined with parchment paper.
  6. Slightly pat the cookies down with your hand if you'd like.
  7. Bake for 6-8 minutes, until the bottoms are just lightly starting to brown.

Cinnamon Roll

  1. Preheat oven to 350 degrees F.
  2. Combine flour, protein powder, baking powder, and cinnamon in a large mixing bowl.
  3. Add warmed peanut butter, pure maple syrup, almond milk and eggs and stir to combine.
  4. Form cookies into balls and lay on cookie sheet lined with parchment paper.
  5. Slightly pat the cookies down with your hand if you'd like.
  6. Bake for 6-8 minutes, until the bottoms are just lightly starting to brown.

Lemon Chia Seed

  1. Preheat oven to 350 degrees F.
  2. Combine flour, black chia seeds, baking powder, and protein powder in a large mixing bowl.
  3. Add coconut oil, eggs, syrup, and lemon juice, and mix well.
  4. Form cookies into balls and lay on cookie sheet lined with parchment paper.
  5. Slightly pat the cookies down with your hand if you'd like.
  6. Bake for 6-8 minutes, until the bottoms are just lightly starting to brown.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 red beet
  • 1 golden beet
  • Pinch of sea salt

Steps

  1. Preheat the oven to 350 degrees F.
  2. Combine oil and vinegar in a mixing bowl.
  3. Use a mandoline on the thinnest setting to slice beets. Toss the beets in the mixture, and lay flat on a baking sheet.
  4. Bake for 10 minutes, then flip chips and bake 7 additional minutes. (Bake time is directly related to thickness of chips, so bake longer if needed.)

Ingredients

Strawberry Layer

  • 1/2 cup plain Greek yogurt
  • 1 cup unsweetened almond milk
  • 1 tablespoon Chia seeds
  • 1 cup frozen strawberries

Carrot & Mango Layer

  • 1/4 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/2 cup frozen mango chunks
  • 1/2 cup raw carrots, diced

Coconut Layer

  • 1 cup full fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup

Kale Layer

  • 1/4 cup plain Greek yogurt
  • 1 cup unsweetened almond milk
  • 1 tablespoon flaxseed meal
  • 1 cup fresh baby kale, packed

Steps

Strawberry Layer

  1. Blend the ingredients for each layer in a blender until smooth.
  2. For the first layer, pour a 2-3 tablespoon into each mold and freeze until almost completely firm, about 20 minutes.
  3. Add the popsicle sticks and freeze again until solid, about 20 minutes.
  4. Repeat with the remaining layers, freezing for 30-40 minutes for each layer.

Ingredients

  • 3/4 cup plain greek yogurt
  • 1 large ripe avocado, mashed
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoon chopped fresh cilantro
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder

Steps

  1. Combine all the ingredients in a medium mixing bowl until smooth.
  2. Serve with fresh vegetables.

Ingredients

  • 1 13.5 ounces can coconut milk, at room temperature
  • 1/3 cup + 2 tablespoon pure maple syrup, divided
  • 1/3 cup coconut oil, at room temperature
  • 1 1/2 cups almond flour
  • 1/8 teaspoon sea salt
  • 1/2 cup almonds, chopped
  • 3/4 cup dark chocolate chips
  • 1/2 cup unsweetened coconut flakes

Steps

  1. Set over high heat, whisk together the can of coconut milk and 1/3 cup of pure maple syrup in a large bowl, reserving the remaining syrup for later. Bring the mixture to a low boil and boil for 1 minute, stirring constantly.
  2. Then, turn the heat down to medium and and simmer for 15-20 minutes, stirring frequently, until the sauce reduced by about half.
  3. Remove the sauce from the heat and allow to cool while you make the crust.
  4. Preheat oven to 350 degrees F and line a square pan with parchment paper.
  5. Mix the remaining 2 tablespoon. of pure maple syrup with the coconut oil in a large bowl until it is smooth and creamy.
  6. Add the almond flour and mix to create a sticky and clumpy dough that holds together when pressed, adding a little water if too dry.
  7. Press the dough evenly into the bottom of the pan using the palms of your hands.
  8. Bake the crust just until lightly golden brown, about 10-12 minutes.
  9. Once the crust is lightly golden, layer the chopped almonds over top and lightly press them into the crust.
  10. Over the almond layer, add the dark chocolate chips, followed by the unsweetened coconut flakes.
  11. Pour 1 cup of the slightly cooled coconut milk mixture as evenly as possible over the top and then gently move the pan around until the coconut milk mixture begins to sink between the layers.
  12. Place into the oven and bake until the sides are lightly golden brown, about 25-30 minutes.
  13. Remove from the oven and cool to room temperature. Then, chill overnight in the refrigerator.
  14. When ready to eat, slice into squares and enjoy.

Ingredients

Crackers

  • 1 cup chia seeds
  • 4 tablespoons furikake (nori goma)
  • 3 cups water

Shoyu Ahi Poke

  • 1 lb fresh ahi tuna, cubed
  • 3 tablespoon soy sauce
  • 1/4 cup scallions, chopped
  • 1/3 cup sweet onion white, thinly sliced
  • 1/2 teaspoon ginger, minced
  • 2 teaspoon roasted sesame seeds

Ponzu Mayo

  • 3 tablespoon mayo
  • 1 tablespoon ponzu
  • 1 teaspoon fresh ginger, grated

Steps

Crackers

  1. Mix all ingredients in a large bowl. Allow to sit at room temperature for 1 hour or overnight.
  2. Preheat the oven to 300 degrees F. Line baking trays with silicone mats or parchment paper. Spoon 1 tablespoon amounts of the chia mixture and smooth into small rounds. Bake for 2-3 hours or until completely dried. You can gently flip over the crackers halfway through to speed up the drying.

Shoyu Ahi Poke

  1. Mix all ingredients in a bowl and serve.

Ponzu Mayo

  1. Mix all ingredients in a bowl and serve.

Ingredients

Twix Bars

  • 2/3 cup coconut flour
  • 2 tablespoon pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tablespoon full-fat coconut milk
  • 1 1/2 cups dates, pitted
  • 1/3 cup coconut oil
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1 cup dark chocolate chips
  • 2 tablespoon coconut oil
  • 2 tablespoon pure maple syrup

Snicker Bites

  • 2 large ripe bananas
  • 1 1/2 dates cups, pitted
  • 2 cups hot water
  • 2 tablespoon unsweetened almond milk
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup peanuts, chopped
  • For the chocolate coating:
  • 1/3 cup coconut oil, melted
  • 1/3 cup dark chocolate powder
  • 2 tablespoon pure maple syrup

Junior Mint Cups

  • 1 cup dark chocolate chips, divided
  • 1 cup coconut butter, melted
  • 2 teaspoon peppermint extract

Steps

Twix Bars

  1. To make the crust, combine the coconut flour, pure maple syrup, coconut oil, and coconut milk in a medium bowl.
  2. Press this mixture into a 9x5-inch loaf pan lined with parchment paper.
  3. For the caramel, add the dates, coconut oil, almond milk, molasses, vanilla, and sea salt into a food processor. Process until smooth.
  4. Pour the caramel over the crust and place into the freezer for 10 minutes.
  5. Melt the dark chocolate, coconut oil, and pure maple syrup together in a saucepan over medium heat until melted and smooth.
  6. Pour the chocolate over the caramel layer.
  7. Freeze for 30-40 minutes, or until solid.
  8. Slice into bars and serve.

Snicker Bites

  1. Cover the dates with hot water and allow to soak for 5 minutes. Then, drain. Add the drained dates, almond butter, coconut oil, almond milk, vanilla extract, and sea salt to a food processor.
  2. Process until completely smooth, stopping to scrape down the sides, as needed. Set aside.
  3. Slice the bananas into thick slices for bites and place the slices onto a cookie sheet lined with parchment paper.
  4. Add a dollop of the caramel to each banana slice, and then sprinkle with crushed peanuts over the top. Press down on the crushed peanuts gently so they stick into the caramel.
  5. Place into the freezer for 30 minutes to harden.
  6. To make the chocolate coating, in a medium mixing bowl, combine the melted coconut oil, dark cocoa powder, and pure maple syrup. Whisk until smooth.
  7. Drizzle each frozen banana peanut bite with the chocolate mixture.
  8. Place back into the freezer and freeze for 20 minutes, or until solid.

Junior Mint Cups

  1. Line a 12 count muffin tin with muffin liners and set aside.
  2. In a saucepan, add the dark chocolate chips and heat over medium-high heat. Stir until smooth and completely melted.
  3. Carefully pour the melted chocolate into each muffin cup.
  4. Transfer to the freezer for 10 minutes to harden.
  5. Combine the melted coconut butter and the peppermint extract in a mixing bowl, and stir to combine.
  6. Remove the muffin tin from the freezer and evenly distribute the peppermint cream into the twelve cups.
  7. Return to the freezer for 10 minutes, or until the mint center has become firm.
  8. Once firm, melt the remaining chocolate the same way as before and then evenly distribute it over the peppermint cream in each muffin cup.
  9. Freeze for 20 minutes, or until firm.