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

Ingredients 1/2 Cup Coconut Oil 1/2 Cup high quality Cocoa Powder 1//2 Cup Smooth Almond Butter 1/4 Cup Maple Syrup (Can Substitute Raw Honey if Desired) 1/2 teaspoon vanilla ​ Instructions Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper lined muffin cups or silicon muffin cups and fill half in full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the fridge. Makes 10. E

Ingredients 1 ripe avocado ¼ cup coconut milk ¼ cup unsweetened dark cacao powder 1 tsp vanilla 3 tbsp raw honey Instructions 1. Add avocado, cacao, vanilla, raw honey and coconut milk to a mixing bowl. 2. Blend with an electric mixer until well blended, creamy and smooth. 3. Chill for 15 minutes, then serve and enjoy!

Gluten-Free Paleo-Friendly Cookies aka *Blue Diamond Almonds* Ingredients: 1/2 cup butter, softened 1/4 cup pack brown sugar 1/4 cup sugar 1 tsp. vanilla extract 1 egg + 1 egg white 2 1/2 cups Blue Diamond Almond Flour 1 cup chocolate chips/pieces 1/2 tsp. baking soda 1/4 tsp. salt Directions: 1. Preheat Oven to 350F and line two baking sheets with parchment paper 2. Beat together butter, sugars, and vanilla extract in large bowl, then beat eggs 3. Stir in almond

Looking for a healthy alternative to a yummy breakfast? Try these delicious paleo pumpkin pancakes![if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"></v:stroke> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"></v:f> <v:f eqn="sum @0 1 0"></v:f> <v:f eqn="sum 0 0 @1"></v:f> <v:f eqn="prod @2 1 2"></v:f> <v:f eqn="prod @3 21600 pixelWidth"></

Fills one 8″ x 8″ pan Ingredients: 1 cup pumpkin puree 1 cup almond butter 1/3 cup honey 4 eggs 4 teaspoons pumpkin pie spice* 2 teaspoon vanilla extract 1/4 teaspoon sea salt 1 teaspoon baking soda *Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon grou

Ingredients: Coconut Bars​​ 1 ½ c unsweetened coconut, shreds or flakes ¼ c coconut oil, solid or melted 2 tbsp pure maple syrup Ingredients: Chocolate Dip Layer ½ c vegan chocolate chips 1 tsp coconut oil Ingredients: Almonds 32 unsalted almonds Ingredients: Chocolate Drizzle 2 tbsp vegan chocolate chips ¼ tsp coconut oil ​ Instructions Line an 8.5x4.5 inch or 9x5 inch loaf pan with parchment paper or wax paper. Set aside for later. Make the coconut bars: Add all cocon

Enjoy this easy, delicious and nutritious recipe! Ingredients 1/4 Cup Chia Seeds 1 Cup Almond or Coconut Milk Vanilla Extract Stevia A few of your favorite fruits: Mango, Kiwi, Raspberries, Blueberries, etc. Directions Soak chia seeds in almond/coconut milk Add a splash of vanilla and a sprinkle of stevia Mix, then top with fruit Store in fridge overnight Wake up and enjoy this omega fatty acid and nutrient rich treat!

1/2 Cup Coconut Oil 1/2 Cup high quality Cocoa Powder 1//2 Cup Smooth Almond Butter 1/4 Cup Raw Honey/Maple Syrup 1/2 teaspoon vanilla Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper lined muffin cups or silicon muffin cups and fill half in full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the fridge. Enjoy!