Prep Time: 15 Cook Time: 60 mins This banana blueberry breakfast bread has tons of natural sweeteners and is soft and moist in texture. Great for breakfast, snacks, and dessert! Ingredients: 2 small overripe bananas 3 eggs 1/4 cup coconut milk, full fat, canned 1/2 tsp. pure vanilla extract 2 Tbsp. pure maple syrup 1/2 cup + 2 Tbsp. organic coconut flour 2 Tbsp. tapioca flour 1/2 tsp. baking soda 1/2 tsp. baking powder Pinch of salt 2/3-3/4 cup fresh blueberries Instructio

Finally! I made a Gluten Free High Protein Pancake that sticks together when you flip it. I’m not fond of pancakes, but my sweetie loves them and it is Easter weekend, so it is nice to make a healthy version for him. I also created a Ricotta Whip (because I’m missing Italy so much right now)! It is light, fluffy w a hint of orange. Dried Orange peel in TCM is an herb, Chen pi, that helps drain dampness, aids digestion and transforms phlegm. This could help counter the dairy

96 grams of protein total 1.5 c almond flour 263 grams cottage cheese 8 T of PB Fit 3 T organic shredded coconut flakes (optional) 1 scoop protein powder (or 4T natural peanut butter ) 2 T coconut oil 2 T maple syrup 1/2 t salt 1/2 Enjoy’s mini semi sweet chocolate chips (optional) Mix almond flour, cottage cheese, protein powder or peanut butter in a food processor. Then add PB Fit, dried coconut flakes, maple syrup, and salt. Put batter in freezer to harden for an hour

Ingredients: 8 organic pears 1/2 c. Water 1 1/2 T. Plain beef unflavored gelatin 1 Bag Enjoy Life Dark Chocolate chips Vanilla bean powder (optional) 1/4 c. Whole milk Ricotta cheese 1/2 c. Small curd Cottage cheese Instructions: Wash pears, leave skin on, core, and cut into chunks, add to sauce pan. Pour 1/2 cup water over pears, boil until soft, about 15 mins. Remove 1/4 cup water from pears Sprinkle unflavored gelatin over pears and mix in to dissolve Add whole bag of

Ingredients 1 cup all natural smooth or crunchy peanut butter. 1 cup almond flour 1/4 cup + 1 Tablespoon of maple syrup (if not using all natural peanut butter, I would use less maple syrup) 1 tsp coconut oil Instructions Mix and pat into and 8x8 pan lined with parchment paper. No need to spray paper. Sprinkle w a couple shakes of sea salt Melt one cup of vegan chocolate chips (milk or semi-sweet) with one teaspoon of coconut oil. May do in microwave for 22 second interval

Dry Ingredients: 1 1/2 cups Gluten-Free Flour (I used Bob’s Red Mill 1 to 1) 1/2 cup coconut sugar 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup vegan chocolate chips Wet Ingredients: 1/3 cup coconut oil (melted) 2 teabags earl grey tea steeped in 1/4 cups hot water for 5 minutes 2 tsp vanilla extract 1/4 cup applesauce 1/8 cup maple syrup Directions: Preheat oven to 375 degrees. Steep earl grey teabags in hot water for approximately 5 minutes. While tea is steep

Ingredients 2 cups walnuts (you can substitute almonds or cashews) 1 cup pitted dates 1 tsp pure vanilla extract 2-3 tbsp tahini 2 tbsp cocoa powder 1/4 tsp cardamom 1/4 tsp cinnamon 1/4 tsp sea salt Black sesame seeds to coat ​ Instructions Combine nuts, dates, vanilla, cacao, cinnamon, cardamom, sea salt, and tahini in a food processor. Process until mixture is fine and comes together easily. Take 2 tablespoons of the mixture at a time and roll it into balls. Roll each ball

Ingredients 3/4 Cup + 2 T. Brown rice flour 1/4 Cup Coconut Flour 8 T. (1 stick or equivalent substitute) Butter 1/2 t. Baking Soda 1/2 Cup Light Brown Sugar 1/4 Cup Sugar 1 Egg (or equivalent) 1 1/2 t. Vanilla extract 1/2 Cup Mini Chocolate Chips Instructions Preheat oven to 375 degrees. Blend sugars and butter. Beat in egg and vanilla. In a separate bowl mix the flours with Baking Soda. Blend into butter and egg mixture. Stir in chocolate chips. Drop b

Note: There is an optional frosting add-on, if desired, see recipe below for ingredients and directions. Ingredients 1 1/3 c coconut sugar 3/4 c Dutch-process cocoa powder, sifted 1/3 c coconut flour, sifted 3/4 c + 2 tbsp unrefined coconut oil, melted 3 large eggs, room temperature 1 tbsp vanilla extract 1/4 tsp himalayan sea salt Directions Preheat oven to 350 °F. Line an 8"×8" pan with parchment paper. In a large mixing bowl, add the melted coconut oil, eggs, an

Ingredients​ 14 oz coconut milk, cashew milk or hemp milk 1/2 teaspoon vanilla extract 3-4 cups ripe mango chunks 1/4 cup maple syrup ½ cup unsweetened shredded coconut Instructions Combine milk, vanilla, mango and maple syrup in blender or food processor. Blend until smooth. Pour mixture into container with lid. Place in freezer and freeze for 3 hours. Let thaw on counter for 15-20 minutes to soften. Top with shredded coconut, serve, & enjoy! The Points of Health