ALMOND AND CASHEW CHOCOLATE CHIP COOKIES

Ingredients:

1 cup almond flour

1 cup cashew flour

1 free range/organic egg

2 tablespoons melted coconut oil

1/4-1/2 cup Enjoy Life Chocolate chips

1/4 organic palm sugar

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp Himalayan salt 

Directions:

1. Heat oven to 350 Degrees

2. Line cookie sheet with parchment paper

3. Add all ingredients  into a mixing bowl and mix well

4. Using your hands, form into cookie shapes and place on tray.

5. Bake for 10-12 minutes

5. Let cool for 5-10 and enjoy.

Berries and Coconut MIlk

Ingredients

• 1 cup organic berries
• 1/4 cup whole fat canned coconut milk (preferably the cream at the top of the can)
• 1/2 of a fresh lime

Instructions

1. Divide berries between two small bowls.
2. Add coconut milk, and sprinkle with lime juice.

GRAIN FREE CHOCOLATE CHIP COOKIES

Ingredients

• 3 cups almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup raw honey
• 2 large eggs
• 1 tsp baking soda
• 1 tsp sea salt
• 1 tsp vanilla extract
• 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Instructions

1. Preheat oven to 375℉.
2. Line a baking sheet with parchment paper.
3. In a small mixing bowl, combine dry ingredients. Set aside.
4. In a medium mixing bowl, beat the eggs, honey, and vanilla extract with a hand mixer, or wire whisk.
5. Pour wet ingredients slowly into dry ingredients and beat with mixer or fork until combined.
6. Add the melted coconut oil and continue to blend until combined.  Stir in chocolate chips.
7. Drop Tablespoon size balls of cookie dough onto prepared baking sheet.
8. Bake for approximately 8-10 minutes.

Coconut Lemon Breakfast Bars

 

Aicacia Young RD, LD

Makes 16 bars

Ingredients:

• 1 Tbsp ground flax seed
• 3 Tbsp water
• 2 cups coconut flour
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 lemons (for zest and juice)
• 1/2 cup unsweetened, dried coconut flakes
• 1 cup organic, unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup olive oil
• 1/2 cup unsweetened almond milk*
• 1/2 cup coconut milk (in a carton or can)
• 1 tsp apple cider vinegar

Method:

Preheat oven to 350 F. Combine the flax seed and water in a small bowl, whisk together, and set aside. It should absorb the water and form a gel. In a large mixing bowl, combine the coconut flour, baking soda, baking powder, and sea salt. Add the zest of two lemons and the dried coconut flakes; gently mix with a spatula. In a separate mixing bowl, combine the applesauce, lemon juice, vanilla extract, and olive oil. Whisk together until ingredients are thoroughly combined. In another small bowl, combine the almond milk, coconut milk, and apple cider vinegar. It may curdle a little, but that’s fine. Add all the liquid ingredients, including the flax seed, to the dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula. Be sure not to overwork the mixture. When a loose batter has formed, spoon the mixture on to a prepared baking sheet. If your mixture is too dry, add more coconut or almond milk to moisten. Form mixture into small 2×3″ rectangular bars, and bake in oven for 30-40 minutes. Remove bars from oven, let cool, and serve.

Notes:

*If you are following the autoimmune protocol or have tree nut allergies, you can replace the almond milk with coconut milk or hemp milk.

Cookie Dough Bites

Pumpkin Cookie Dough Bites

Aicacia Young, RD, LD

Serves 18

Ingredients:

Home-made Pumpkin Pie Spice:

• 3 Tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp nutmeg
• 1 1/2 tsp ground allspice
• 1 1/2 tsp ground cloves

Pumpkin Cookie Dough Bites:

• 1/2 cup almond butter
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 2 Tbsp pureed pumpkin
• 3/4 cup almond flour
• 1 Tbsp ground flaxseed
• 1/4 tsp sea salt
• 1/2 Tbsp home-made pumpkin pie spice

Method:

Prepare the Home-made Pumpkin Pie Spice by combining spices in a small bowl. Mix well and store in a small jar or spice container. Combine almond butter, honey, pureed pumpkin, and vanilla in a large bowl and mix until creamy. In a separate bowl, combine dry ingredients – almond flour, flaxseed, sea salt, and pumpkin pie spice. Add dry ingredients to wet ingredients and mix well. Using your hands, thoroughly knead the dough. If your dough is too dry, add a teaspoon of water and continue kneading. If your dough is too wet, add a little bit more almond flour. Use a tablespoon to scoop out the dough and roll into small one-inch balls. Refrigerate bites for 30 minutes before serving.

Variation: You can dust your cookie dough bites in extra cinnamon and shredded coconut for decoration, or you can fold in crushed pecans, dark chocolate chips or cacao nibs for a slightly different flavor and crunch.

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Vegan Pumpkin Ice Cream

Vegan Pumpkin Ice Cream

Aicacia Young, RD, LD

Serves 8

Ingredients:

• 2 cups pitted Medjool dates
• 1 quart water
• 2 cans unsweetened organic full-fat coconut milk
• 1 1/2 cup almond milk
• 1 can organic pumpkin
• 1 tsp organic vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp sea salt

Method:

Store canned coconut milk in the refrigerator overnight to allow it to thicken. Bring 1 quart of water to a boil in a small pot. Once water reaches a rolling boil, remove it from heat. Let dates soak in boiling water for 10 minutes. Drain dates and place them in a blender with all the other ingredients. Process mixture in ice cream maker and store in freezer. If you do not have an ice cream maker, you can freeze mixture immediately, removing it from the freezer and quickly whisking it every 20 minutes until frozen.

Note: This ice cream hardens very quickly in the freezer. When you’re ready to enjoy it, just remove it from the freezer and let it thaw out for about 20 minutes before serving.

 

Protein Bars

Ingredients

• 1/2 cup of milk chocolate whey or soy protein
• 3 tbsp of almond butter
• 1/2 cup of ground oats
• 2 tbsp of coconut flour
• 2 tbsp of ground almonds
• 1/2 cup of water
• 4 squares of 90% dark chocolate (for coating)

Instructions

1. Blend together all ingredients (except for the chocolate)
2. Shape the mixture into bars
3. Melt the chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water)
4. Dip each bar into the melted chocolate to coat it (using a spatula is best for this job)
5. Place the bars in the fridge for an hour or the freezer for 25 minutes
6. Wrap in tin foil to carry the bar with you and/or eat one right away!

Chickpea Peanut Butter Cookies

Ingredients:
1 1/4 cups chickpeas 

2 teaspoons vanilla extract 

1/2 cup natural peanut butter

 (heaping) pinch of salt (if pb is unsalted)

1/4 cup honey,  or agave nectar

1 teaspoon baking powder
1/2 cup dark chocolate chips  
1/4 cup chopped walnuts (optional)

Preheat your oven to 350°F. 

Step #2  Stir (or use hands) to mix in Chocolate chips and nuts

Step #3  Roll all the dough into 1 inch balls.

Step #4

Raw: Eat them just like that as cookie dough bites.

Cooked: Place on a cookie sheet (lined with parchment paper for easy clean up!) and gently press a fork to make marks. Bake for approximately 8-10 minutes. They are delicious when the chocolate is still warm!

Baked Apple

Broiled Nutty Apples
4 apples
4 tsp Canola oil
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
2 Tbsp Agave Nectar or honey
1/2 cup chopped walnuts

Set the broiler to medium-high heat, with the rack at least 4 inches from the heat source.

Halve apples and scoop out seeds. Rub halves with oil and put them cut side down on a rimmed baking sheet. Broil until the skins are blistered and you can pierce with a fork, 3 to 8 minutes.

Meanwhile, combine spices and salt in a bowl. Turn apples over, sprinkle with spice mixture, and drizzle with agave nectar or honey. Broil, cut side up, until apples are golden and fully tender, another 2 to 3 minutes; sprinkle with nuts and pass under the broiler again until they just begin to toast, no more than 1 minute. Serve warm or at room temperature.

Makes: 4 servings
Time: 20 to 30 minutes

Brown Rice Pudding

Ingredients

• 1/2 cup low-fat milk
• 1 cup long-grain brown rice cooked
• 6 egg whites
• 1/2 tsp vanilla extract
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tbsp blackstrap molasses
• 1 tsp Sucanat

Instructions

1. Bring milk and rice to a boil in a medium saucepan.
2. Whisk egg whites and gradually add to boiling rice mixture, stirring constantly until egg whites are cooked, about 5 minutes.
3. Add vanilla extract, cinnamon, nutmeg, molasses and Sucanat. Stir to blend flavors. Enjoy warm or cold.

Ginger Apple Crisp

Ingredients

Apple Crisp

• 1 lb apples (about 3 medium), thinly sliced
• Juice of 1/2 lemon (2 tbsp)
• 1/4 tsp cinnamon 1/8 tsp nutmeg

Toppings

• 6 tbsp ground flaxseed
• 1/4 cup water 1″ ginger, finely minced or pressed
• 1 1/2 cups old-fashioned oats
• 1 tbsp Sucanat 1 tbsp whole wheat pastry flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 cup Greek yogurt

Instructions

1. Preheat oven to 400 F.
2. Toss apples with lemon juice, cinnamon and nutmeg. Lightly coat an 8″x8 ” baking dish with oil or cooking spray. Spread apple slices evenly in the dish.
3. Mix flaxseed with water in a small bowl, and let set to form a gel.
4. Combine ginger, flaxseed and dry ingredients in a medium mixing bowl. Add yogurt gradually and crumble the mixture in your fingers so it clumps together. Add more yogurt or water to achieve the desired consistency.
5. Drop “crumbles” onto the apples. (It’s okay if some of the fruit is not covered.) Bake 20 to 25 minutes.

Apple Pie

Ingredients

Crust

• 2 cups almond flour (try: Bob’s Red Mill brand)
• 1/2 tsp unrefined sea salt 2 tbsp coconut oil
• 1 whole egg Zest of 1 lemon

Apple Pie Filling

• 3 lb tart, crisp baking apples
• 3 tbsp almond flour
• 3 tbsp lemon juice
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp each ground cloves, nutmeg, allspice
• 2 tbsp light, unsalted butter, chilled and cubed
• 1/2 cup honey

Instructions

1. Preheat oven to 350 F. Place almond flour and sea salt into a food processor, pulse to combine, then add wet ingredients and zest, and blend until a ball of dough is formed.
2. Press into a 9″ pie plate, cover with a damp cloth, and set aside.
3. Fill a large bowl with cold water and add 2 tablespoons of lemon juice.
4. Peel, core and slice apples one at a time, and drop them into the lemon water to keep them from turning brown.
5. Once apples are soaking, drain water from the bowl and pat apples dry with a clean cloth.
6. Add remaining ingredients to apples, including remaining tablespoon of lemon juice, and toss well to combine.
7. Pour mixture into pie crust and bake 45 to 55 minutes, until the crust is golden and the mixture is bubbling on top.
8. Remove and let cool for 1 hour before serving.

Mocha Banana Dessert

Ready in 5 minutes • Makes 2 servings

Ingredients:

• 2 frozen bananas
• 1 tsp instant coffee or espresso
• 1/4 tsp cinnamon
• 1 oz dark chocolate (approx. 3 squares), finely chopped

Instructions:

1. Remove bananas from freezer and let sit on the counter for 5 minutes.
2. Peel bananas and break or cut into chunks, then place into a food processor. Pulse about 20 times until bananas are in small pieces, then blend until smooth. If necessary, stop the machine and scrape from the sides.
3. Add the coffee, cinnamon and chocolate to the food processor, and blend again to fully incorporate. Serve.

Red Velvet Cupcakes

Ingredients

Red Velvet Cupcakes

• 1 1/4 cups whole wheat pastry flour
• 1/4 cup Sucanat, finely ground
• 3 tbsp raw cocoa powder
• 1 tsp baking powder
• 1/4 tsp coarse sea salt
• 1 cup beets, steamed and cooled
• 1/2 tsp vanilla-flavored liquid stevia (try: SweetLeaf Liquid Stevia Sweet Drops in Vanilla Crème)
• 2 tbsp raw honey
• 1/3 cup coconut butter
• 1 whole egg
• 2 egg whites
• 10 drops natural red food coloring liquid
• 1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
• 1 tsp natural vanilla extract
• 1 tsp natural chocolate extract
• Nonstick cooking spray

Cream Cheese Frosting

• 1 tbsp light coconut cream
• 2/3 cup fat-free cream cheese
• 1 tsp natural vanilla extract
• 1/4 tsp vanilla-flavored liquid stevia
• 1 tbsp raw honey
• Seeds of 1 vanilla bean (optional)

Instructions

1. To make coconut cream, refrigerate coconut milk overnight, then scoop cream off the top when separated.
2. Preheat oven to 350 FF. Spray a mini muffin tray with nonstick cooking spray.
3. To make cupcakes, combine all dry ingredients in a large bowl and set aside.
4. Puree beets and all wet ingredients in a food processor.
5. Combine wet and dry mixtures. Stir gently to combine.
6. Spoon batter into mini muffin cups and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
8. Once cool, frost cupcakes and serve the same day they are baked.

Mini Chocolate Souffles

Ingredients

• Olive oil non-stick cooking spray
• 1/4 cup unsweetened cocoa
• 1 1/2 tbsp white wheat flour
• 1/2 cup low-fat milk
• 6 tbsp honey, divided
• 1/2 tsp pure vanilla extract
• 2 large egg whites
• 1/8 tsp cream of tartar

Instructions

1. Preheat oven to 350°F. Lightly spray the bottoms of 4 single-serve ramekins (souffle cups).
2. In a heavy saucepan combine the cocoa and flour. Add milk and 3 tbsp of honey and whisk smooth.
3. Cook, stirring, over low-medium heat until thick, approximately 2 minutes. Stir in vanilla and set aside to cool slightly.
4. Place egg whites and cream of tartar in a small mixing bowl and beat until soft peaks form. Gradually beat in remaining honey and continue beating at high speed until stiff peaks form.
5. Fold 1/4 cup of the egg whites into the chocolate mixture to lighten; then gently fold in remaining whites. Divide mixture evenly into the prepared ramekins. Place ramekins on a baking sheet and bake 15 minutes, or until puffy and set. Serve immediately.

Egg whites are a great low-calorie, fat-free protein source, containing 4 grams of protein per large egg, with only 16 calories apiece! Make this recipe healthier: Use smaller ramekins to reduce serving size, and serve smaller souffles with fresh berries to add fiber and vitamins.

Brownie

Ingredients

• 1 square (7 g) dark chocolate
• 2 tbsp whole wheat pastry flour or gluten free flour
• 1/4 tsp baking powder
• 2 tsp unsweetened cocoa powder
• Pinch sea salt
• 2 tbsp unsweetened vanilla almond milk
• 1/4 tsp vanilla extract
• 2 tsp applesauce
• 1 tsp honey

Instructions

1. Preheat oven to 350 FF. Break up chocolate into small pieces. Set aside.
2. Place dry ingredients, except chocolate pieces, in a large mixing bowl and mix.
3. Add wet ingredients to bowl and mix to combine. Stir in chocolate pieces.
4. Pour batter into a single-portion oven-proof loaf dish and bake 16 to 18 minutes. Serve.

Blueberry-Tarragon Chia Pudding

Ready in 6 hours 15 minutes • Makes 6 servings

Ingredients:
2½ cups skim milk or light coconut milk
1½ cups blueberries, plus extra for garnish
2 tbsp agave nectar
1 tsp tarragon, chopped
1/8 tsp ground nutmeg
¾ cup chia seeds

Instructions:
1.    Place all ingredients, except chia seeds, in a blender. Blend until smooth and creamy.
2.    Add chia seeds to a medium-sized mixing bowl. Add blueberry mixture.
3.    Use a fork to thoroughly combine chia seeds with blueberry mixture. Let sit for 10 minutes, then stir again.
4.    Cover with plastic wrap and place mixture in the refrigerator overnight, or for at least 6 hours. The texture should resemble a thick as yogurt or, ideally, tapioca pudding.
5.    Garnish with berries and serve.

Healthy Grain Free Brownies

Ingredients

• 1 3/4 cups black beans
• 1/3 cup melted coconut oil
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup honey or agave nectar
• 3 lightly beaten eggs
• 1/2 cup chopped up bittersweet chocolate
• 1/3 cup finely chopped walnuts -optional

Method of Preparation
1. Preheat oven to 350°. Grease an 8×8 pan.
2. Place all but the final 3 ingredients (eggs, chopped up chocolate and walnuts) into a blender or food processor and blend until smooth.
3. Fold in the remaining ingredients.
4. Pour into the pan and bake for about 30 minutes.
5. Let cool – the texture actually changes as they cool off, getting more “fudgy”.

Sweet Treats

Strawberry Dippers

Dip whole strawberries in low-fat French Greek Yougurt, with one tsp agave nectar added and 1/4 tsp of vanilla.

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Orange Bowl
Slice large orange in half; scoop out orange sections, keeping peels intact. Put a mixture of grapes, berries, and orange pieces into the orange peel halves.

Greek Yogurt With Oranges and Mint

Ingredients

• 6 tablespoons fat-free Greek yogurt

• 1 1/2 teaspoons honey

• 1 large orange, peeled, quartered and sliced crosswise

• 4 fresh mint leaves, thinly sliced

Directions

1. Stir together the yogurt and honey. Spoon yogurt mixture over the orange slices; scatter mint on top.

Chia Seed Pudding

Ingredients:

13.5oz can of light coconut milk
1/2 cup white chia seeds
2 tbsp of honey or agave nectar
1 tsp vanilla
1/4 cup slice almonds
your choice of fruit: 
I like a blueberry, strawberry, mango combo
4 tsp coconut flakes.

Instructions:

1.  In a pint-size mesuring cup combine the chia seeds, coconut milk, honey or agave nectar, and vanilla.  Stir until combined, then refrigerate for one hour.

2.In each of four small serving cups, add fruit, alternating with chia seed mixture.  Top with a sprinkle of almonds and shreded coconut.