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Home , Almond, Coconut, Coconut oil, Honey, Maple syrup

Bites Recipe: Week 5

Ingredients:

1/2 cup almond flakes 1/4 cup coconut flakes 1/4 cup chopped dried cranberries

1 tbs 1 tbs coconut extract (or ) 1/4 cup coconut

1/4 cup of chips (You can break up a I used extra dark, I like my chocolate strong)

Mix the dry ingredients Mix the wet ingredients into the dry mixture Form bite-sized balls refrigerate

Melt chocolate and dunk bites in chocolate. Let dry

Enjoy!

Notes.

These are wonderfully soft and gooey and not too sweet. If you have a major sweet tooth you might have to adjust the amount.

I had to refrigerate the mixture a bit before I could form the balls, the was a bit too runny to hold it together. So I let it set until the oil began to become hard again, made my balls and refrigerated it once more until the oil was fully set again and the balls nice and firm.

This will make about 8 small bites. You can easily double the recipe, but do this at your own risk, because you will eat them all…..

Apple Crackers

Recipe type: Vegan, Gluten-free, -free, Refined sugar-free, -free, Corn-free, Grain-free, - free, Egg-free Prep time: 20 mins Cook time: 110 mins Total time: 2 hours 10 mins Serves: 100

Grain-free flax crackers made with a ground flax and sunflower , fresh apple and apple pie . Ingredients

 1 medium granny smith apple, roughly chopped (yield approx. 1 cup)  2 tablespoons plus 2 teaspoons grapeseed oil  ¼ cup  4 teaspoons gluten-free pure vanilla extract  1¾ cup roughly ground flax or milled flax seed  ¼ cup sunflower , ground finely  3 tablespoons ground  ¼ teaspoon ground  ¼ teaspoon ground  ⅛ teaspoon ground cardamom  ⅛ teaspoon ground

Instructions

1. Preheat oven to 225F and take out two large sheets. Set aside. 2. Place apple, oil, agave and vanilla in the bowl of your processor. Pulse until apple is completely pureed. 3. Add remaining ingredients and pulse just until combined. 4. Transfer to a large bowl. 5. Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle. 6. Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it's about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat. 7. Bake for approximately 1 hour and 50 minutes, flipping halfway through and removing the parchment paper. You want the end result to be crisp, crunchy with no moisture left. You want to avoid burning the cracker. Keep the temperature low. Remove from the oven and let cool on a cooling rack for 15 minutes.

Homemade Sour Watermelon Gummies

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 24 + individual gummy

These sour watermelon gummies are positively good for you, made with grass fed gelatin and fresh watermelon. The sour kick comes from fresh lemon juice.

Ingredients

 4 cups fresh watermelon, cut into chunks (or 2 cups juice)  6 tbl grass fed gelatin  1/2 cup freshly squeezed lemon juice  Optional, depending on the / ripeness of your watermelon: 1/4 cup raw honey

Instructions

1. Add the fresh watermelon to a blender and liquefy. 2. Strain the blended watermelon through a fine mesh strainer, discarding the pulp - you should have about 2 cups of juice. 3. Skim the small amount of white foam from the top of the watermelon juice and discard. 4. Divide the juice: add half to a small saucepan and the other half to a bowl. 5. Add the grass fed gelatin to the juice in the bowl by sprinkling it over the surface. Let it sit for a few minutes so that it dissolves into the juice. It will solidify. 6. Gently heat the watermelon juice in the saucepan just to warm it - do not bring it to a boil or simmer. 7. Add the gelatin & juice mixture to the rest of the juice in the saucepan. Whisk or stir to combine until the is smooth. 8. Add the raw honey and lemon juice; whisk until dissolved and combined. 9. Pour the gelatin mixture into molds or a refrigerator safe pan. 10. Chill until set, about 30 minutes and then either remove the gelatin from the mold or slice it into pieces. 11. Can be stored at room temperature, although they are great cold.

Cranberry Coco-nutty “” week 2 Makes approx 2 cups of subtly sweet, crispy, crunchy coco-nutty “granola” Ingredients -20

2/3 cup raw 1/3 cup raw 1/3 cup raw, skinless 1 Tablespoon of chia seeds 1 Tablespoon 1 Tablespoon finely unsweetened shredded coconut 1 Tablespoon of coconut oil, melted 2 Tablespoons 2 teaspoons vanilla 1/2 teaspoon cinnamon 2 Tablespoons dried cranberries

Method -

1 – Preheat your oven to 150’C (300’F) – Line a rimmed baking sheet with baking/parchment paper and set aside. 2 – Place almonds, cashews, hazelnuts and pistachios into a medium size zip lock bag and give them a good pounding with a rolling pin (or you could use a knife to roughly chop but I like the “bash in a bag” method personally ) Go easy though, you don’t want to pound them to powder, you want there to be some larger pieces, even a few nuts left intact for some nice texture. 3 – Place your crushed/chopped nuts into a medium size bowl. 4 – Add chia seeds and ground cinnamon and stir to combine. 5 – In a small bowl or just whisk together maple syrup, coconut oil and vanilla then pour over your nut mix. Stir to combine. 6 – Spread your maple, vanilla coated crushed nut mix into one even layer onto your prepared baking sheet and bake for 15-20 mins stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and quickly if left unattended especially when it comes to the final 5 mins. 7 – Once your “granola” is golden and no longer “sticky” remove from the oven and allow to cool on the baking sheet for 5 mins. 8 – Add your chopped cranberries and coconut flakes to the baked nut mix and stir to combine. Allow to cool completely on the baking sheet before transferring by the handful directly into your pretty face to an airtight container (or ziplock bag) and store in the pantry. 9 – Eat simply by the handful, sprinkle over some yoghurt (it’s all kinds of awesome over this coconut or vanilla bean yoghurt FYI – you should probably get some of that ) add a handful to your morning , or stack, or throw a handful into your daily . . . the options of how you can eat this are limitless.

ALL NATURAL TOASTED COCONUT week one

This will be super easy, I swear. All you need to get the done is a good food processor and a pile of unsweetened, good quality, organic, toasted coconut flakes.

Trust me on this one. GET the organic. There is a WORLD of difference between the organic and the regular stuff, not only in terms of taste, but also in terms of texture. The organic is so super tasty and crunchy, yet it sort of melts in your mouth at the same time. Just wait ’til you taste it, you’ll see what I mean. Another great advantage of the organic is that you can be absolutely confident that it will not contain any added sulfites, like most of the regular stuff…

So… once you got your hand on some of that beautiful organic toasted coconut, throw it in your food processor… For the record, I used about 500g, or a little over a pound, which yielded just a bit under 2 cups of butter. Crank her up full speed After about 30 seconds, you get finely shredded coconut. Another 30 seconds and we already have some sort of a paste happening. Few more spins, you can see that the oil is starting to leach and the coconut is quickly turning into butter. Continue for a couple more minutes until your coconut turns into a fragrant, syrupy mixture.

Fear not, it will not remain that liquid-y forever!

Transfer into a Mason type jar and let it sit for a couple of hours, probably more like until the next day…

It will solidify, I promise, and eventually it will turn into that creamy/ crunchy butter

There is a good chance that it will eventually solidify even more after sitting for a few days, depending on the temperature of your home and cupboards. Don’t worry though… it will not lose any of its deliciousness and, just like a good piece of chocolate, will melt so delightfully in your mouth that you might even prefer it in that stage…

If you ever wanted or needed to bring it back to its luscious creamy stage, all you’d need to do is pop it in the microwave for A FEW seconds. Really….A.FEW.SECONDS. Go like 3 or 4 at a time. If you overdo it, it will become liquid again. You’ll have to wait another bunch of hours for it to get to that creamy consistency.

Egg Muffins with Onion, Salami &

I was treated to these yummy egg muffins by my lovely boyfriend, whom I’m slowly converting to my paleo way of eating (Shhhh!). He came up with the recipe and prepared all the ingredients the night before so all we had to do this morning is add the eggs and bake the muffins while we were getting ready. If you need a tasty and filling on-the-go , these are easy to carry around in a container or wrapped in foil.

Cooking notes: We use a silicon muffin tray, which is great for removing baked muffins easily. You can use individual cases or a standard muffin tray. The halloumi can be replaced with or red peppers if you’re avoiding dairy completely.

Ingredients

 6 eggs  1 cup of diced salami  2/3 cup of diced halloumi cheese (look for sheep’s or goat’s varieties)  1 medium white onion, peeled and diced  A good pinch of sea  Some cracked pepper  2 tbsp oil

Instructions

1. Sautee onion in until soft and golden. Remove from a pan to a container. 2. Pan fry halloumi cheese on both sides until goden brown crust forms. Remove to the same container as the onion. 3. Add diced salami to the mix and set aside until cooking time. 4. If you’re preparing the muffin filling the same morning as baking, turn the oven on before you start frying the onion. Otherwise, pre-heat the oven to 170C when you get up in the morning. 5. Whisk 6 eggs together. Spray baking muffin moulds with olive oil or rub some coconut oil or on the sides and bottom. Divide the salami and halloumi filling between 6 moulds. Pour in equal amounts of whisked eggs and stir each muffin case with a fork. Place on the middle shelf of the oven and bake at 170C for about 20-25 minutes or until the muffins have risen and firmed up on the top.

Preparation time: 15 minutes

Cooking time: 25 minutes

Curried Baked Zucchini Chips week 2

Servings Prep Time Cook Time 2People 15Minutes 1Hour Ingredients

 2 Medium or Large zucchini  1 Tbsp olive oil  1/4 tsp powder  1/8 tsp powder

 1/8 tsp salt

{where to buy} Servings: People Units: Instructions

1. Preheat the oven to 225 degrees. 2. Line 2 baking sheets with 2 sheets of parchment paper that have been very lightly brushed with olive oil. 3. Cut the ends of the zucchini off and discard. Very thinly slice the zucchini into paper thin rounds. 4. A mandolin is preferable for doing this, but if you don’t have one, a very sharp knife will work fine. Slice carefully! 5. Place the zucchini rounds in a single layer on the prepared parchment lined baking sheets. 6. Place them close together but don’t let the zucchini rounds touch each other. 7. Brush the tops of the zucchini with olive oil. 8. Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices. 9. Bake in the oven for at least 1 hour. After 1 hour, check on the chips. 10. The time it takes for them to become crisp will vary depending on how thinly you sliced them. 11. When they are dry and crisp, they are ready to be removed. 12. You may need to remove a few chips at a time, letting those that are not quite ready cook a bit longer. 13. When the chips have cooled, store in an airtight container.

Paleo Snack Mix week one

Serves: 3 cups Ingredients

 3 cups (I used equal parts sliced almonds, and cashews)  1 tablespoon melted coconut oil  1-2 teaspoons smoked sea salt, to taste  1 teaspoon smoked sweet paprika  ¼ - ½ teaspoon smoked hot paprika, to taste

Instructions

1. Preheat oven to 325 degrees. 2. Combine nuts in a large bowl and toss with olive oil until well coated. 3. Combine salt and spices in a small bowl. Sprinkle over nuts and stir until well combined. 4. Spread nuts in single layer on baking sheet. Bake 15-20 minutes or until lightly browned and crispy.

Sea Salt Almond Crisps week one

Ingredients

2 cups unblanched almond meal 2 tablespoons 1 tablespoon olive oil 1 egg white (2 tablespoons) 3/4 teaspoon sea salt flaky sea salt to finish

Preparation

1. Preheat oven to 350°F. 2. Put the almond meal in a medium-sized bowl and make a well in the center. 3. In a small bowl whisk together the water, olive oil, egg white, and sea salt. Add the wet ingredients to the almond meal and stir to thoroughly combine. 4. Between two sheets of parchment paper, roll the dough out into a large rectangle an 1/8-inch thick or a little thinner. Sprinkle with sea salt. Gently roll the dough once more to press the salt into the dough. 5. Using a cutter or knife cut the dough into any shapes you like. Transfer the crackers to a large baking sheet. Bake for 15-17 minutes or until lightly toasted looking on top. Don’t fret if they are slightly soft when you remove them from the oven; they will crisp as they cool. 6. Allow crackers to cool on the sheet for five minutes then remove to a wire rack. Store leftovers in an airtight container.

Guacamole Deviled Eggs week 2

Prep time: 5 mins Total time: 5 mins

Serves: 12 Ingredients

 6 large eggs, hard boiled  1 medium  2 to 3 tsp fresh lime juice  1 tsp red onion, minced  1 tbsp minced jalapeno  1 tbsp fresh cilantro, chopped  salt and fresh ground pepper, to taste  1 tbsp diced tomato  chile powder (for )

Instructions

1. Peel the cooled hard boiled eggs. 2. Cut the eggs in half horizontally, and set the yolks aside. 3. In a bowl, mash the avocado and 4 egg yolks; discard the rest, or feed them to your dog, it's good for them. Mix in lime juice, red onion, jalapeno, cilantro, salt and pepper and adjust to taste. Gently fold in tomato. 4. Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder and arrange on a platter.

KIND BARS week 5 Serves: 10-12

Ingredients

 1 cup almonds  ½ cup walnuts, , or your favorite nut  ½ cup shredded unsweetened coconut  ⅓ cup golden raisins  ⅔ cup seeds  ⅔ cup sunflower seeds  3 Tbsp seeds  3 Tbsp chia seeds  1 Tbsp orange zest  2 Tbsp coconut oil, melted  ½ cup honey

Instructions

1. Preheat the oven to 350 F, and line a cookie sheet with parchment paper, and grease it with coconut oil, a neutral oil, or butter. Alternatively, grease a glass baking pan. 2. Roughly chop the nuts, then mix together all ingredients except for the coconut oil and honey in a large bowl. 3. Separately mix together the oil and honey, then pour over the nut/seed mixture, and stir until everything is evenly coated. 4. Pour into the parchment lined cookie sheet and spread into an even layer with a spatula. Bake for 15-20 minutes. 5. Remove from oven and let cool for 20 minutes, then lift up gently using the parchment paper, and place in the fridge for another 20 minutes to harden. Once solid, remove from the fridge and slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife). 6. To store, wrap them in parchment paper separately (so that they don’t stick together), and keep in an airtight container. I keep mine in the fridge, but you could also keep them at room temp.

Notes UPDATE: (12/16/2013) A few people have had issues with the bars sticking to the parchment paper, so to be safe, I added that you should grease the parchment, or use a greased glass baking pan.

Key Lime Coconut Energy Bites

Ingredients

 1/2 cup almonds  1/2 cup cashews  1 1/2 cups Medjool dates*, pitted  zest and juice from 3 key limes  1/2 cup unsweetened coconut

Instructions

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.

Notes

If Medjool dates are not available, any other pitted date will work.

Pecan Pie Larabar week 5

Ingredients

 1 cup raw almonds  1½ cups raw pecans  Pinch coarse kosher salt  1//2 teaspoon pure vanilla extract  1 (8 oz) packaged pitted dates

Instructions

1. Place the almonds and pecans in the bowl of a food processor and pulse until they are broken up into very small bits. Add the vanilla extract and a pinch of coarse kosher salt and pulse a few more times. Add the dates and process until a thick dough forms. The mixture should stick together when pinched between your thumb and forefinger. If the dough seems too dry add water, a few drops at a time, and process until desired consistency is reached. 2. Dump the dough out onto a sheet of or parchment paper. Use the paper to form the dough into a uniformly flat square about 1 inch thick. Wrap the dough well in plastic wrap. Place in the refrigerator or the freezer for about 15 minutes before into squares. Wrap well in plastic wrap or store in an airtight container for up to a week.

Paleo Chocolate Coconut Bread Recipe Week 5

Ingredients

1/2 cup coconut oil 1/2 cup raw honey 3/4 teaspoon salt 6 eggs (room temperature if possible) 2 teaspoons pure vanilla extract 3/4 cup coconut 2 , mashed 1-2 tablespoons pure cacao powder (I use Trader Joe’s Unsweetened Cocoa Powder) A couple handfuls of shredded coconut

Directions

Preheat oven to 350. Grease a standard loaf pan with coconut oil. In a mixing bowl, combine the coconut oil and honey. Set aside. In a larger bowl, whisk eggs, vanilla and salt. Whisk in the coconut/honey mixture. Then, whisk in the coconut flour until there are no lumps. Stir in mashed bananas Stir in 1-2 tablespoons of cacao powder (depending on how much chocolate you want!) Pour batter into pan and top with a couple handfuls of shredded coconut Bake for 45-60 minutes (bake on a lower shelf to help prevent the shredded coconut from burning or try placing some aluminum foil over the pan) Let cool before removing from pan. Keep refrigerated. Enjoy!

Raw Energy Super

Prep Time: 15 Minutes Cook Time: Total Time 15 Minutes

Ingredients

 1 cup (raw or roasted)  ½ cup almond flour  ½ cup unsweetened shredded coconut (¼ cup for mix - ¼ cup to roll balls into)  ¼ cup chips (or cacao chips)  4 tablespoons pure maple syrup  1 teaspoon vanilla extract

Instructions

1. Add all ingredients (except ¼ cup of coconut to use for coating balls) to food processor until well combined 2. Use a tablespoon to measure mixture and roll it in the palm of your hands until it becomes a circle 3. Roll into coconut and set it on a plate lined with parchment paper (optional) 4. Repeat step 2 until mixture is gone (should make about 12 golf ball size balls) 5. Eat immediately or refrigerate for a few hours – they should last about a week in the fridge

PALEO GRANOLA RECIPE week one

Ingredients:

 2 cups of pecans  2 cups of sliced almonds  1 cup of pumpkin seeds  1 cup of sunflower seeds  1 cup of unsweetened shredded coconut  1/8 cup of sesame seeds  1 teaspoon of cinnamon  1 dash of nutmeg  1 dash of cloves  1/4 teaspoon of salt  1/4 cup of butter  1/4 cup of honey

Instructions

1. In a large bowl, mix all of your nuts with your spices together. 2. Melt your butter in a pot and then add honey. 3. Pour the melted butter-honey mixture into the mixed nuts and then toss to coat evenly. 4. Spread the nuts evenly on a pan lined with aluminum foil and then throw into the oven at 420F for 5 minutes 5. Take the pan out and mix the nuts around to ensure even browning and then throw back into the oven for another 5 minutes or until golden brown. 6. As the nuts are cooling, make sure to mix them around every 5-8 minutes so that the honey doesn’t stick all the nuts together into a brick.

Coconut & Ginger Energy Balls week 3

Recipe type: Specific Legal, Grain/Gluten Free, Dairy Free, Paleo, Vegan Serves: 15-20 balls Ingredients

 1 cup dates  2 tbsp chopped raw nuts  ¾ cup unsweetened shredded coconut  ½ tbsp honey (or other sweetener)  2 tbsp fresh ginger, grated

Instructions

1. Place the dates in a food processor or blender and blend for 1 minute. Add the Brazil Nuts, shredded coconut, honey and ginger and continue to blend until all nuts/dates have broken down into uniform size and a sticky batter has formed (this can take anywhere from 1-5 minutes depending on the strength of your machine) 2. Scoop out tablespoon sized amounts of the mixture and roll into balls, depending on the stickiness you can wet your hands a touch to make the balls easier to roll 3. Store the balls in the fridge in a sealed container for approximately a week, or you can keep them in the freezer for a month.

5 Fast Facts About Pistachios:

 contains 90% healthy unsaturated  super high in anti-oxidants  supports cardiovascular health  excellent source of , , and  high in , B-6 and

5 Fast Facts About Sesame Seeds:

 high in at 35% RDA  excellent anti-oxidant  lowers cholesterol  reduces inflammation  high in

5 Fast Facts About Almonds (Almond Butter):

 helps to regulate cholesterol and blood pressure  energy booster  loaded with calcium and fiber  1/4 cup contains 8 grams of vegan protein  high in anti-oxidants

5 Fast Facts About Medjool Dates:

 natural energy booster  high in content  rich in potassium  good source of  excellent source of vegan protein

5 Fast Facts About Coconut Oil:

 super high in lauric  rich in antioxidants  contains natural microbial and anti-bacterial agents  helps to improve  improves cholesterol levels

Pistachio Sesame Seed Balls (Raw, Vegan, Gluten-Free, Paleo-Friendly, No Refined Sugar)

Ingredients

 1/2 cup organic almond butter  1/2 cup organic pistachios  1/2 cup organic sesame seeds  6 organic medjool dates (pitted)  1 tablespoon organic coconut oil

Directions

Put all ingredients into a food processor and process until the pistachios are chopped finely and everything is well blended.

Take out a spoonful at a time, squeeze in the palm of your hand a couple of times to make the mixture tight and compact, then roll into a ball shape.

Put in the refrigerator for approximately 15 - 30 minutes to firm.

Enjoy!

Chia crunch bites

Prep time: 10 mins Total time: 10 mins

These chia cherry crunch bites are a high protein, gluten & grain free, paleo snack perfect for fueling up before or after your workout. Author: Gina Matsoukas Recipe type: snack Serves: 12 bites Ingredients

 ½ cup almonds  ¼ cup meal  ¼ cup pitted dates  ¼ cup vanilla whey protein powder  2 tablespoons chia seeds  ½ cup + ¼ cup, divided dried tart  1 teaspoon vanilla extract  ½ teaspoon almond extract  2 tablespoons almond butter  1 tablespoon maple syrup  ¼ cup cacao nibs

Instructions

1. Place the almonds, cashew meal, dates and protein powder in a food processor. Process for about 30 seconds until finely chopped and combined. 2. Add the remaining ingredients except the cacao nibs and ¼ cup of the dried cherries to the food processor. Process for about 1-2 minutes well combined and a dough balls starts to loosely form. 3. Transfer the mixture to a large bowl. 4. Roughly chop the ¼ cup of dried cherries and fold them and the cacao nibs into the mixture. 5. Roll into balls (about the size of a golf ball). 6. Store in an airtight container in the refrigerator.

No-Bake Pineapple Coconut Bars (Gluten-Free, Paleo, Vegan)

Prep time: 30 mins Total time: 30 mins

Serves: 8 bars Ingredients

 ⅔ cups unsweetened shredded coconut  2 cups unsalted cashews  1 cup freeze-dried pineapple  1 cup medjool dates, pitted  ⅛ teaspoon sea salt  ¼ cup plus 2 tablespoons coconut butter  3 tablespoons coconut oil

Instructions

1. Preheat the oven to 350° F. 2. Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant. 3. Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant. 4. Add the coconut, cashews, dried pineapple, dates, and salt into a food processor. 5. Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine). 6. Add the coconut butter and ½ tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another ½ tablespoon of coconut oil. 7. Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces. 8. Wrap the bars individually and store in the refrigerator or freezer. (I like them frozen!)

Paleo Spiced Nuts week one

 ⅔ cup almonds  ⅔ cup pecans  ⅔ cup walnuts  1 teaspoon chili powder  ½ teaspoon cumin  ½ teaspoon ground  ½ teaspoon celtic sea salt  1 tablespoon olive oil

1. Place nuts in a large cast-iron skillet over medium heat 2. Toast until lightly browned 3. While nuts are toasting, prepare mixture 4. Combine chili, cumin, black pepper and salt in a small bowl 5. Coat nuts with olive oil, then coat with spice mixture 6. Serve

Raw Chocolate Mousse Brownie

Serves 20 Ingredients

Base

 1 cup of raw nuts ( or almonds work well)  1/3 cup of cacao powder  3 tablespoons of melted coconut oil  10 medjool dates, pitted

Top Layer

 1/4 cup raw or organic honey (substitute with organic maple syrup to make it vegan)  1 ripe avocado  1 banana  1/8 cup cacao  Water, as required Method

Base

1. Add all ingredients to a blender and blend until all the ingredients are well mixed and the nuts are crushed. 2. Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

Top Layer

1. Add ingredients, in order of honey, avocado, banana and cacao to a high speed blender and blend until smooth and creamy. You may need to add some water to help it blend smoothly. 2. Put back into the freezer and let it set completely (around 1 hour). 3. Remove from the tin, slice straight away and store in an airtight container in the freezer (as it has the tendency to soften quickly).

.

For those who are not familiar with chia seeds, here are five important facts about them:

1. They are made up of dietary fibre, protein and fat plus a of minerals including calcium, , iron, and phosphorous. 2. They can absorb a of water which helps you to feel fuller for longer. 3. They come in black or white (the difference is largely cosmetic). 4. They are generally not cheap, so if you are on a tight budget then they may not be for you. 5. They are sold at most major supermarkets, health food shops and online.

Vanilla Chia Pudding

Serves 1

Ingredients

 1/4 cup chia seeds  1 cup or  1 tablespoon raw or organic honey (or organic maple syrup)  1/2 teaspoon vanilla extract  Handful fresh (or experiment with your own toppings)

Method

1. Place the chia seeds in a small bowl. 2. Add the almond milk, honey and vanilla essence and stir to combine. 3. Place in the refrigerator and let it set overnight. 4. Remove from the refrigerator, check that the chia seeds have gelled and add your topping. 5. Serve and enjoy.

Raw Bites

Serves 20

Coconut Filling

 1/4 cup coconut oil, melted  1 cup coconut milk  4 tablespoons organic or raw honey, melted (organic maple syrup would also work)  1 teaspoon vanilla essence  1/4 teaspoon sea salt  3 cups organic shredded coconut

Chocolate coating ( x 2 for thicker coating)

 1/4 cup coconut oil  1/8 - 1/4 cup organic maple syrup or honey (depending on how sweet or bitter you like your chocolate)  1/4 cup cacao powder 1. Add coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no separation between the oil and milk) 2. Add the honey, vanilla essence and sea salt and mix well. 3. Add the shredded coconut and mix until well combined. 4. Pour the mixture into a lined square baking dish and place in the freezer for approximately 60 minutes to set. 5. Take out and cut into squares and freeze for another 30 minutes. 6. To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through. 7. Take the coconut squares out of the freezer, dip each piece into the chocolate sauce and placed on a wire rack on top of lined baking tray (make sure the tray fits in your freezer). 8. Freeze until the chocolate has hardened (approximately 30 - 60 minutes) 9. Optional - prepare another batch of chocolate coating and dip the raw bounty bars a second time and freeze again (approximately 30 - 60 minutes) Paleo Breakfast Bars

Ingredients

1. 45g of sesame seeds 2. 50 of pumpkin seeds 3. 35g of poppy seeds 4. 50g of sliced almonds 5. 30g of sunflower seeds 6. Juice and zest of 1/2 an orange 7. 2 1/2 tsp of raw honey 8. 2 tsp coconut oil 9. 175g dried apricots 10. 1 egg 11. Grease proof paper 12. Small baking tray - ideally square.

Instructions

1. Preheat your oven to 180 °C, 350°F, or Gas Mark 5 2. Mix all seeds in a bowl 3. In a food processor blitz apricots, egg, the orange juice, zest and honey until the apricots cut into 1cm pieces. 4. Mix these 5. Line a baking tray with grease proof paper 6. Bake in the oven for approx. 25 minutes. 7. Remove from the tray but leave in the paper. 8. Leave to cool for as long as possible. 9. Cut into bars and wrap individually in foil - keep in the refrigerator and grab as you go!

Notes

1. TIP: If you don't have a food processor, you can chop the apricots into small pieces.

Paleo Pumpkin Spice Granola 3 Ways {nut-free} week 3

Yield: Makes 18 bars, 36 balls, and 3.5 cups granola cereal Total Time: 35 minutes

Ingredients:

 2/3 cup honey  3 tablespoons extra virgin coconut oil  1 teaspoon vanilla extract  ¼ teaspoon kosher salt  ½ cup pumpkin puree {canned works great}  ½ teaspoon ground ginger  ½ teaspoon ground cloves  1 teaspoon ground cinnamon  2 cups raw pumpkin seeds  1 ½ cups unsweetened shredded coconut  ½ cup whole brown flax seeds  1 cup golden , roughly chopped  ½ cup Enjoy Life or dark chocolate chips {optional if making the chocolate-dipped balls}

Directions: Preheat oven to 300 F and line a 9” x 13” cake pan with parchment paper.

1. In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat. Wisk in the pumpkin, ginger, cloves, and cinnamon. 2. In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped golden berries together. 3. Pour the liquid honey mixture over the dry ingredients and stir together. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness. 4. Bake at 300 F for 25 minutes. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour or overnight before moving onto the next step. 5. Bars: Cut into the bar or square shape you like and store in the refrigerator. 6. Granola Cereal: Using a fork or spoon, break up the granola mixture into small bite-sized pieces. Store in a refrigerated jar and enjoy over almond milk. 7. Dark Chocolate-Dipped Balls: Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 Tbl of the mixture in your hands to form a ball. Dip the balls in melted Enjoy Life or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store. 8. Granola: Break into small pieces. You can use a fork to help out and store in an airtight container in the refridgerator EGG MUFFINS week one

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

Ingredients

Chopped tomatoes as required

Onion as required

Cheese as required

Green chillies

Fresh coriander

You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.

Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions

-Preheat oven at 200C

-Grease your muffin tin

-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.

-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.

—Stuffed Sweet Potatoes week 3 AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Cuisine: American

PREP TIME: 15 mins

COOK TIME: 40 mins TOTAL TIME: 55 mins Ingredients:

 4 medium sweet potatoes, scrubbed  1 tablespoon coconut oil  1 teaspoon coarse sea salt or kosher salt  4 ounces , chopped  2 boneless skinless chicken breasts, diced  2 cups packed baby spinach  1 cup bite-sized broccoli florets  ½ cup shredded Brussels sprouts, trimmed and outer discarded  ¼ teaspoon black pepper

Instructions: 1. Preheat oven to 400° F. Rub the of the potatoes all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes. 2. Make the filling: Sauté the bacon in a large skillet set over medium-high heat for 5 minutes. Add the remaining ingredients and continue sautéing until the chicken is cooked through and the vegetables are softened, about 10 minutes. Spoon the filling with a slotted spoon into the cooked sweet potatoes and serve.

Spicy Sweet Fries used week 2

1 large , cut into strips

1 tbsp olive oil

½ tsp freshly ground pepper

¼ tsp cumin

¼ tsp paprika

Sea Salt to taste

Drizzle fries with olive oil, toss to coat. Combine pepper, cumin, paprika, and sea salt. Sprinkle over potatoes, toss and bake on a greased baking sheet at 450 degrees until fries begin to crisp, about 12-15 min

Makes 4-6 half cup servings

No Bake Cookies (Paleo, Grain-Free, Gluten-Free, Dairy-Free)

Serving Size: Makes 16 cookies

If you have nut , you can replace the nuts with any combination of dry you’d like. Ingredients For the cookies:

 1/2 cup  3 tablespoons cocoa powder  8 tablespoons unsalted butter or coconut oil  1/2 cup coconut milk  1/2 cup or almond butter (use almond butter for Paleo)  1/8 teaspoon Celtic sea salt  1 tablespoon vanilla extract  1 cup unsweetened flaked coconut  2 cups chopped nuts (pecans, almond, cashews, etc.)

Instructions

Place the sugar, cacao powder, butter, and milk in a medium sauce pan over medium heat. Cook until butter is melted and mixture begins to boil (do not boil for more than one minute), stirring frequently. Whisk in nut butter, sea salt and vanilla. Place flaked coconut and nuts in a large mixing bowl, pour chocolate mixture over and stir until combined. Using a 2-inch cookie scoop, scoop cookies onto a baking sheet lined with parchment paper. Chill in the fridge 2 hours until firm.

Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (raw if possible)

1 teaspoon **

a pinch of salt if your peanut butter doesn’t have salt in it

1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter

Pumpkin Pie Cookies (Vegan, Grain-Free) Author: Detoxinista.com Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 24 Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with -rich pumpkin. The result is a soft cookie with a pumpkin-pie-like center! Ingredients

 1 cup creamy almond butter  ½ cup pumpkin puree  ¼ cup pure maple syrup (or sweetener of choice)  2 teaspoons pumpkin pie spice  1 teaspoon vanilla extract  ¼ teaspoon sea salt  optional: ½ cup dark chocolate chips Instructions 1. Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat. 2. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last. 3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the to your preference. 4. Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten. 5. Bake at 350F for 12-15 minutes, until the edges are golden. 6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving. Notes For longer , and a firmer cookie, we prefer to store these in the freezer and serve them frozen!

(Paleo) Almond Pumpkin Choc Chip Cookies Adapted from WithFoodandLove

When baking with almond flour, you should be extra careful as it tends to burn easily. It’s important that you place the rack in the upper third level of the oven and that you bake the cookies for exactly 10 minutes (11 minutes for more crunchiness). If you leave them in the oven for a second more than that, they’ll burn. These cookies are soft and a bit chewy (which I love), just don’t expect anything too crunchy here.

Ingredients Makes 16 cookies

2 cups / 6.3 oz / 180 gr blanched almond flour ¼ teaspoon baking soda ¼ teaspoons fine grain sea salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger A pinch of nutmeg (optional) ⅓ cup / 2.5 oz / 72 gr pumpkin puree ¼ cup / 3 oz / 85 gr raw organic honey (or maple syrup) 4 tablespoons +70% dark chocolate chips +70% extra dark chocolate, melted for drizzling

Directions

Preheat the oven to 350°F (180°C). Place a rack in the upper third level of the oven. Line a cookie sheet with parchment paper (unless you have a non stick cookie sheet like myself). Set aside. In a large bowl combine all your dry ingredients. In another bowl, whisk pumpkin puree and honey smooth. Combine dry ingredients with wet ingredients and gently mix with a wooden spoon until a dough forms. Finally fold in the chocolate chips. Scoop one level tablespoon at a time onto the prepared baking sheet. With your hands press balls of dough down gently and give them a look-alike cookie shape. Before you place the cookies into the oven, place another baking sheet in the lower third of the oven. This will help prevent the bottoms from burning. Bake the cookies in the oven for 10 minutes (11 minutes for more crunchiness). Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely. Melt the dark chocolate in in a double boiler over low heat (or in the microwave) and with a small spoon drizzle the melted chocolate over the cookies (you can also sprinkle a pinch of salt on top if you like it).

Nutrition facts

One cookie yields 114.8 , 8 grams of fat, 10 grams of carbs and 3.25 grams of protein.

Welcome to Chunky Town Chocolate Chip Cookies

Ingredients:

 1 cup chunky sunflowerseed butter (or other nut butter)  1/3 cup honey  1 egg  1 tsp vanilla  1 tbsp cinnamon  1/2 tsp baking powder  1/2 tsp baking soda  salt to taste  1/2 cup chopped walnuts (or other nut)  1/2 cup Enjoy Life Mega Chocolate Chunks

Directions:

1. Preheat oven to 350. 2. Combine all ingredients and mix thouroughly. 3. Using a large spoon to form balls, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each). 4. Bake for 12-15 minutes. 5. Try not to eat 5 straight out of the oven like my mother did. Just kidding. You should totally do that.

Paleo Chocolate Chunk Cookies week 3 Adapted from Paleo Cooking from Elana's Pantry

Ingredients Makes 18 cookies

2 cups / 6.3 oz / 180 gr blanched almond flour/meal ¼ teaspoon fine grain sea salt ½ teaspoon baking soda ¼ cup / 2 oz / 55 gr coconut oil, melted 2 tablespoons honey (or maple syrup) 1 tablespoon vanilla extract ¾ cup / 3.5 oz / 100 gg coarsely chopped +70% dark chocolate

Directions

Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms. Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be. Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle. Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet. With your hands press balls of dough down gently and give them a look-alike cookie shape. Bake in the oven for about 7 minutes (8 minutes for darker cookies). Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.