Sweet Potato Toast

The biggest advantage of using sweet potatoes as a bread substitute is the added nutrition! Sweet potatoes are a great option if you’re gluten or grain-free and want a little more fiber in your diet. Combine that with healthy toppings, protein, and a healthy fat and you have a nutrient packed and delicious meal or snack. You could go with any number of combinations! For a sweeter toast i've done almond butter, coconut butter, coconut yogurt topped with fresh fruit, nuts, seeds, etc. For a savory toast i've done avocado, egg, kimchi, chicken breast or basically anything you'd put on a normal piece of toast or sandwich!

Recently, I discovered my all time favorite way to spice up my savory sweet potato toast. I used Hope Foods Hummus as a spread and it was to die for! This morning I did a layer of Hope Foods Kale Pesto hummus, tahini marinated kale, avocado, fresh dill, and sesame seeds all on top of a slice of roasted japanese sweet potato toast. 

When preparing your sweet potatoes, you want them to be thick enough that you can actually cut the sweet potato evenly, without them being too thin that they fall apart. I like to aim for 1/2 - 1 inch thick slices. 

INGREDIENTS:

  • 1 Large Sweet Potato
  • Avocado oil, coconut oil, or ghee
  • Sea salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.

  2. Slice the ends of the sweet potato off, then cut it lengthwise into 1/2 - 1 inch thick slices. Arrange the slices in a single layer on the baking sheet and lightly coat with oil of choice.

  3. Bake until the slices are tender, about 30 minutes, flipping half way through.

  4. Top with toppings of choice. I layered mine with Hope Foods Kale Pesto Hummus, marinated kale, avocado, fresh dill and sesame seeds. 

  5. Store any leftover sweet potato slices in an airtight container in the fridge for up to a week. To reheat for an easy breakfast, simply pop them in the toaster or heat over the stove!

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Cajun Cauliflower "Steak"

RECIPE:

Cauliflower "Steaks"

  • 1 large head of cauliflower
  • 2 tbsp avocado oil
  • 3-4 tsp Cajun spice blend. (or similar spices)
  • 1/4 tsp sea salt

Tahini Pumpkin Seed Pesto

  • 1 bunch fresh Italian parsley 
  • handful of fresh arugula (or any greens)
  • 2-3 cloves of fresh garlic
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • sea salt + pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 400F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps them hold together.
  2. Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
  3. Bake for 25-30 minutes, flipping carefully at the halfway point.
  4. While the "steaks" are baking, prepare the Tahini Pumpkin Seed Pesto by adding all ingredients to a food processor and pulse until a creamy sauce is formed.
  5. Plate cauliflower and spread pesto sauce on top.
  6. Garnish with fresh lemon and pumpkin seeds
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Raspberry Pie Bars (Paleo & Vegan)

These raspberry pie bars have a delicious shortbread crust and crumb top and a perfect gooey sweet apple raspberry filling! They’re a fun dessert to make and eat any time of day + they are gluten-free, dairy-free, paleo and vegan. The best part is, you can make these bars with pretty much any berry or fruit. 

RECIPE:

Crust layer:

  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Filling:

  • 1 1/2 cups raspberries
  • 1 tablespoon honey
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil

Crumb Topping:

  • 1/4 cup chopped walnuts
  • 1/4 cup chopped dates
  • 1/4 cup remaining crust layer

INSTRUCTIONS:

  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper
  2. In a mixing bowl, combine almond flour, coconut flour, vanilla, cinnamon, honey and coconut oil. Stir together until it is well combined. Press the dough (set aside 1/4 of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.

  3. Now, make the filling. In a sauce pan combine the raspberries, honey, coconut flour and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.

  4. Once the crust is cooked let cool for 10 minutes. While that is cooling add chopped walnuts and chopped dates to the remaining 1/4 cup of dough.

  5. Spread the raspberry sauce on the crust then sprinkle the dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.

  6. Let cool and store in the fridge for up to one week!

 

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No-Bake Matcha Energy Bites

When me and my fellow wellness loving friend, Tiffany, get together it almost always involves matcha and food. Naturally, we got together and created these delicious No-Bake Matcha Energy Bites. We used Natural Force Vanilla Whey Protein for an added boost that has no artificial ingredients and is sourced from USDA Organic, grass-fed, free-range, American Humane Certified, heritage-breed Jersey cows. When choosing a protein powder, it is so important to do your research and find a company you trust. If you want to make these vegan, replace with your favorite plant-based protein powder (or replace with 1/2 cup of coconut flour instead).

In addition, the matcha will give you sustained energy. Did you know Samurai, the warriors of medieval and early-modern Japan, drank Matcha green tea before going into battle due to the tea’s energizing properties?! All green tea naturally contains caffeine, however, the energy boost from Matcha is largely due to its unique combination of other nutrients. The increased endurance from Matcha Green Tea can last up to 6 hours because of the effects of L-Theanine. Matcha does not come along with the usual side-effects of stimulants such as nervousness and anxiety. It’s a healthy, clean energy! 

Ingredients:

  • 2 scoops of Natural Force vanilla whey protein
  • 1/4 cup creamy cashew butter
  • 1/4 unsweetened almond milk
  • 2 tablespoons melted/cooled coconut oil
  • 2 tablespoons coconut butter
  • 1 tablespoon matcha powder
  • 1 tsp vanilla extract

Directions:

  1. Add protein powder and matcha powder to the food processor and pulse until a fine mixture is formed.
  2. Add the cashew butter, coconut oil, vanilla extract, and coconut butter and pulse until well combined.
  3. Add in the almond milk and pulse until a dough-like consistency forms.
  4. Roll the dough into 1” balls, or use a cookie scoop.
  5. The protein bites should be stored in an airtight container in the refrigerator for up to one week.
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Paleo Chocolate Tahini Cookies

RECIPE:

  • 1/3 cup tahini
  • 1 egg (room temp.)
  • 1/3 cup raw honey
  • 1/4 cup coconut oil, melted/cooled
  • 2 tsp vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder
  • 1/2 tsp baking soda
  • dash of sea salt
  • 1/3 cup dark chocolate chips (or 100% cacao)

DIRECTIONS:

  1. Preheat oven to 325F and line a cookie sheet with parchment paper
  2. Mix together the tahini, coconut oil, honey, egg, and vanilla until smooth

  3. Mix the dry ingredients together in a separate bowl and then add the dry mixture to the wet ingredients and mix well until a dough-like consistency forms

  4. Stir in the chocolate chips. Use a spoon or cookie scoop to drop dough into 12-14 balls, flatten with a fork gently and bake for 10-12 minutes. 

  5. Allow the cookies to cool on a wire racks to fully cool

  6. Store in an airtight container up to 4 days in the fridge or freeze for up to one month

  7. Enjoy!

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Paleo Carrot Cake Muffins

I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. This morning, I whipped up a paleo version! These muffins are moist, perfectly sweet and filled with whole foods goodness. 

RECIPE:

  • 3 large eggs (room temperature)
  • 3/4 cup shredded carrots 
  • 1 1/2 cup blanched almond flour 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 tsp cinnamon 
  • dash of sea salt
  • 1/4 cup chopped raw walnuts (optional)
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup raw honey 
  • 1/4 cup creamy almond butter
  • 1/2 tbsp melted/cooled coconut oil 
  • 1/2 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 350F.
  2. In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt. 
  3. In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.
  4. Add the wet ingredients to the dry and stir until well combined.
  5. Fold in the shredded carrots and chopped walnuts.
  6. Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
  7. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Let muffins cool on a cooling rack and enjoy!
  9. Store in an airtight container in the fridge for up to five days, or freeze them!
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Banana Blueberry Cookies (V, GF, Paleo)

RECIPE:

  • 1 large, ripe banana, mashed
  • 1/2 cup smooth almond butter
  • 3 tbsp melted/cooled coconut oil
  • 2 tbsp high quality maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/3 cup fresh blueberries

DIRECTIONS:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper
  2. In a large mixing bowl, mash banana until completely smooth
  3. Add in almond butter, coconut oil, maple syrup, and vanilla extract and mix until completely combined
  4. Slowly add in almond flour, cinnamon and sea salt while mixing
  5. Fold in fresh blueberries
  6. With a cookie scoop, scoop dough onto parchment paper lined baking sheet and gently press each down in the middle
  7. Bake in the oven for 10-12 minutes and let cool for atleast 10 minutes before eating.
  8. Enjoy!
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Paleo Chicken Tenders (GF)

RECIPE:

  • 1 lb organic skinless chicken breast, cut into strips
  • 1 egg, whisked
  • 1/2 cup almond meal
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Dash of black pepper

INSTRUCTIONS:

  1. Preheat oven to 400°
  2. Place almond meal, sea salt, paprika, garlic powder and black pepper in a small bowl and stir to combine.
  3. Crack egg into another bowl and whisk with avocado oil.
  4. One by one, dredge each chicken tender in the egg bowl, wiping off any access and then dip each into the dry mixture. Place the coated tenders on a baking pan lined with parchment paper. Bake for 20 minutes, flipping the tenders half way through. When done, the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool before serving.
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Chocolate Raspberry Bliss Balls

RECIPE:

  • 1/2 cup raw cashews
  • 1/2 cup raw walnuts
  • 10-12 frozen raspberries
  • 5 pitted, soaked medjool dates
  • 1 tablespoon raw cacao powder
  • 1 tablespoon MCT Oil (optional)
  • 1/4 cup chopped freeze dried raspberries for coating

DIRECTIONS:

  1. Combine all ingredients (besides freeze dried raspberries for coating) into the food processor and pulse until a dough-like consistency forms
  2. Store dough in the fridge for 30 minutes to harden
  3. Roll into balls and coat with chopped freeze dried raspberries
  4. Store balls in the fridge in an airtight container for up to one week, or the freezer for a month.

 

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Raw Vegan Strawberry Cheesecake

When it comes to desserts… Raw Vegan treats are my weakness (or strength… however you want to look at it!) This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries! This is by far the best thing i've ever made! It's also a lot of fun to make, and not difficult at all. 

RECIPE:

For the crust:

  • 1 cup walnuts
  • 1 cup dates

For the cheesecake layer:

  • 2 cups cashews
  • 1 cup fresh strawberries
  • 1/4 cup melted coconut oil
  • juice of 2 lemons
  • 1/4 cup full fat coconut milk

DIRECTIONS:

  1. In a food processor, process dates and walnuts until a dough like consistency forms
  2. In a pie dish, grease the bottom with coconut oil
  3. Press down the crust firmly to cover the entire dish
  4. Place in freezer for at least one hour
  5. In a food processor or high speed blender (I used my Vitamix) blend all ingredients for the cheesecake layer until completely smooth
  6. spread cheesecake layer evenly over the entire pie
  7. garnish with fresh cut strawberries or any other berries!
  8. Store in the fridge for at least one hour before cutting
  9. Store in the freezer for up to one month
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Blueberry Cheesecake Bars (Vegan)

This recipe is absolutely delicious! I've only tried it with blueberries, but feel free to replace the blueberries with 1/2 cup of your favorite fruit. Next time, I'm thinking strawberry! Instead of using my recipe for the crust (which does take extra time) you could definitely use 3 cups of Purely Elizabeth Blueberry Hemp Ancient Grain Granola, and add 1/3 cup of melted coconut oil when you blend to form the crust layer. I prefer my crust (obviously) because it has dates instead of coconut sugar, which is just a personal preference of mine. Regardless, this recipe is an absolute dream! I

RECIPE:

For the crust:

  • 1 cup old fashioned oats (I used Bob's Red Mills Old Fashioned Gluten Free Oats)
  • 1 cup raw chopped walnuts 
  • 1/4 cup finely shredded coconut 
  • 1/4 cup dried blueberries
  • 1/4 cup chia seeds
  • 1 tablespoon melted coconut oil 
  • Dash of sea salt
  • 1/3 cup melted coconut oil (keep aside)
  • 1/2 cup pitted medjool dates (keep aside)

For the cheesecake layer:

  • 2 cup raw cashews
  • 1/3 cup melted coconut oil
  • 1/2 cup fresh blueberries
  • Juice of 1 lemon

DIRECTIONS:

  1. Preheat oven to 325F
  2. In a large mixing bowl, combine all ingredients for the crust layer a on a baking sheet and mix until well combined. Make sure you leave out the coconut oil and dates (that will be added in after you bake)
  3. Pour onto baking tray and bake for 25-30 minutes (shake the tray after 15 minutes or so to mix) Then, let cool for 15 minutes. 
  4. In a food processor or high speed blender, combine crust layer with melted coconut oil and dates that you left aside. Pulse until well combined.
  5. Spread and press firmly onto an 8x8 pan covered in parchment paper.
  6. Let sit in the freezer for 30 minutes while you work on the cheesecake layer.
  7. Add cashews, melted coconut oil, blueberries, and lemon juice to a food processor or high speed blender.
  8. Remove crust from freezer, and spread the cheesecake layer on top. It may be easiest to use your hands!
  9. Top with whatever you like! I sprinkled shredded coconut on top. Fresh fruit, chopped nuts, chocolate chips would also be delicious!
  10. Place back in the freezer for 1 hour before cutting into squares. 
  11. Store in an airtight container in the freezer for up to 1 month!

As always, be sure to snap a picture of your batch and share it on Instagram! You can find me @lexiborr !

 

 

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Paleo Pumpkin Pancakes

My all time favorite thing to do on a Sunday morning is to make homemade pancakes. In my house, pumpkin never goes out of season! We enjoy these all year round. This recipe makes about 4 medium sized pancakes and serves 1-2 people. Feel free to double the recipe for a bigger batch! 

RECIPE:

  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 2 large eggs
  • 1/4 cup pumpkin pureé
  • 1/4 cup almond butter
  • 2 tablespoons melted coconut oil
  • 1 scoop of Natural Force Marine Collagen Peptides 
  • 1/4 teaspoon cinnamon
  • dash of sea salt

DIRECTIONS:

  1. In a mixing bowl, combine all ingredients and mix until well combined.
  2. Spoon 1/4 cup of batter per pancake onto a coconut oil greased pan.
  3. When you start to see bubbles, flip!
  4. Cook for another 2-4 minutes on the other side.
  5. Top with maple syrup, shredded coconut, nut butter, or my favorite Pearl Butter!

Oatmeal Banana Chocolate Chip Cookies (GF)

These cookies are decadent, slightly dense, sweet but not TOO sweet, and full of simple, hearty ingredients. I don't know about you, but something about the combination of banana and chocolate chips reminds me of childhood! Also, feel free to substitute cashew butter for almond butter or sunflower seed butter for nut allergy purposes! These cookies are also really, really easy to make. You won't need to worry about a food processor, in fact I used a mixing bowl and a fork- and they came together in a flash. This recipe makes approximately 12 small cookies, feel free to double the recipe for a bigger batch. Hope you love them!

As always be sure to send me any pictures of your own batch!

RECIPE:

  • 1 cup gluten free old fashioned oats
  • 1/4 cup blanched almond flour
  • 1 large ripe mashed banana
  • 1 large egg
  • 2 tablespoons cashew butter (or any other nut butter)
  • 1/4 cup dark chocolate chips
  • 1/4 tsp cinnamon
  • dash of sea salt

DIRECTIONS:

  1. Preheat oven to 350F and line a baking tray with parchment paper
  2. In a mixing bowl, combine all ingredients and mix until well combined
  3. Make balls using dough and place on baking sheet. Flatten balls to approximately 1 inch thickness.
  4. Bake for 10-12 minutes
  5. Allow to cool for 15 minutes and enjoy! 
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Mood-Boosting Macaroons

Tiffany Knapper and I proudly present our Mood Boosting Macaroons- A healthy, adaptogen macaroon that comes in baby blue and light pink! We filled these macaroons with real food ingredients, natural food coloring, healthy fats and a few mood-boosting superfoods. 

 Recipe:

·      3 cups dried finely shredded coconut

·      1/3 cup blanched almond flour

·      ½ cup melted coconut oil

·      2 tablespoons maple syrup

·      2-3 tablespoons dried coconut shreds (keep separate)

·      ¼ teaspoon Himalayan pink salt or sea salt

·      ¼ teaspoon teaspoon vanilla extract

·      2 scoops collagen peptides

·      1 teaspoon Tocos

·      ½ teaspoon Ashwaganda 

·      2 teaspoon blue-green algae powder (for blue)

·      2 teaspoon beet powder (for pink)

Directions:

1.) In a food processor, add 3 cups of dried coconut shreds, almond flour, and melted coconut oil. Add the maple syrup, beet or algae powder, vanilla extract and salt and pulse until well combined.

2.) Fold in additional 2-3 tablespoons of dried shredded coconut.

3.) Transfer dough into the fridge for 1 hour to let harden.

4.) Using a tablespoon, scoop in balls and place on a parchment lined baking sheet.

3.) Store in an air-tight container in the refrigerator up to one week.

 

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Cashew Caesar Dressing (V, GF, DF)

I've been obsessing over this dressing lately. I love a creamy dressing, and without cream it's hard to recreate! But that's where the magical cashew comes into play. Seriously, the most versatile nut! All you'll need is a few simple ingredients, and a high powered blender!

RECIPE:

  • 1/2 cup raw cashews
  • 1/4 cup filtered water
  • 3 tablespoons extra virgin olive oil 
  • 2-3 cloves of garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt
  • Dash of black pepper

DIRECTIONS:

  1. Add the cashews and all other ingredients into a high-speed blender, and blend on high until the dressing is smooth.
  2. If it isn't blending, add a splash or two of filtered water.
  3. Store in an airtight container in the fridge for up to one week.

No-Bake Brownies (V, GF)

Holy chocolate... These raw brownies are good. Made with just a few simple ingredients, but oh so decadent. Raw, Vegan and Gluten-free so that you can indulge in REAL FOOD!

RECIPE:

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1 cup pitted medjool dates
  • 3 tablespoons melted/cooled unrefined coconut oil
  • 3 tablespoons raw cacao powder
  • For the frosting:
  • 1/4 cup full-fat coconut milk
  • 1 cup chopped dark chocolate (I use 100% cacao by Eating Evolved
  • 1/4 cup maple syrup
  • 1 tablespoon melted/cooled unrefined coconut oil
  • 1/4 teaspoon sea salt

DIRECTIONS:

  1. Place 1 cup walnuts and 1 cup pecans in food processor and pulse until ground
  2. Add the cacao powder, dates, and sea salt and pulse until a dough consistency is achieved. You may want to add the dates in slowly, instead of all at once. 
  3. Add the brownie mixture to a small parchment lined 8x8 dish. Then press down with hands until the dough is flat
  4. Place in freezer or fridge to chill for 10-15 minutes before cutting
  5. While the brownies are chilling, work on the frosting.
  6. Add coconut milk to a saucepan and heat until warm. 
  7. Add chocolate, salt, maple syrup and melted coconut oil and mix.
  8. Set in fridge for 10 minutes to thicken.
  9. Frost brownies and then top with additional nuts, bee pollen, cacao nibs (up to you!)
  10. Slice into even squares, and store in an airtight container in the fridge for up to one week
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Almond Butter Granola (GF, V)

Is anyone else sick and tired of buying small bags of overpriced granola at the store?! I know I am. Plus, most healthy granola brands still add some sort of natural sweetener- maple syrup, honey, dates or coconut sugar. Don't get me wrong, I have no problem with unrefined sweeteners, but I don't think granola needs it! My recipe is sweetener free and so delicious. However, if you prefer a sweeter granola you can add 1-2 tablespoons of maple syrup. 

RECIPE:

  • 1 cup Gluten-Free Oats (I used Bob's Red Mills Old Fashioned Gluten Free Oats)
  • 1/2 cup chopped raw pecans
  • 1/2 cup chopped raw walnuts
  • 1/4 cup finely shredded coconut 
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup chia seeds
  • 1 tablespoon melted coconut oil 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon vanilla extract 
  • Dash of sea salt

DIRECTIONS:

  1. Preheat oven to 325 degrees and line a baking tray with parchment paper
  2. In a small sauce pan, combine coconut oil, almond butter and vanilla extract and turn to medium heat stir the ingredients together as they melt
  3. In a large bowl, mix together oats, chia seeds, walnuts, pecans, shredded coconut, cinnamon and sea salt
  4. Pour wet mixture over the dry ingredients and evenly mix so the oats are coated 
  5. Pour onto baking tray and bake in oven for 25-30 minutes (shake the tray after 15 minutes or so to mix)
  6. Store in airtight container for a week!
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Almond Butter Bark (V, GF)

This stuff is basically crack. It's made with a few simple ingredients, and has no added sugar! It's full of healthy fats and is a delicious snack or dessert! Also, you don't need a food processor to make this!

RECIPE:

  • 1/3 cup melted coconut oil
  • 1/2 cup smooth almond butter
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons MCT oil (optional)
  • 1 tablespoon chia seeds (optional)
  • for the chocolate drizzle: 1/4 cup raw cacao powder + 2 tablespoons melted coconut oil
  • pinch of sea salt

DIRECTIONS:

  1. Melt coconut oil in a bowl, then mix remaining ingredients together
  2. Cover a baking tray with parchment paper and pour liquid mixture over the top
  3. Freeze for about 10 minutes, or refrigerate for 30 minutes, until the mixture has set
  4. In a sauce pan, add raw cacao powder and melted coconut oil together on low heat until melted. This should only take a few seconds.
  5. Let chocolate sauce cool and then drizzle on the bark. Garnish with shredded coconut if you like
  6. Freeze for another 20 minutes, remove from freezer and break into large pieces. Store in airtight container in the freezer.
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Keto Brain Bites (GF, Paleo)

I know what you're thinking! How are they so blue?! Well, I used Pearl Butter's Smarty Pantsuit (AKA Brain Butter) which is an adaptogenic coconut butter infused with Spirulina and Gingko. Spirulina's main bioactive is C-phycocyanin, a pigment-protein with powerful antioxidant, anti-inflammatory, and neuroprotective effects! In addition, Gingko is one of the most commonly taken herbs for brain health. So get ready to fuel your body with these gorgeous bites that taste like an absolute dream! They're made with minimal ingredients, and have no added sweeteners!

RECIPE:

  • 1 cup raw cashews
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup Pearl Butter (use my discount code 'lexiborr' at checkout for 20% off your first order)
  • 2 tablespoons unrefined coconut oil
  • 2 scoops of Natural Force Marine Collagen Peptides
  • 1 teaspoon vanilla extract
  • For the topping: 2 tablespoons of pearl butter + 1 tablespoon of MCT Oil (or melted coconut oil)

DIRECTIONS:

  1. Add all of the ingredients to the food processor and blend until completely smooth. The consistency should be quite loose. 
  2. Lay batter on a baking tray lined with parchment paper, and transfer to fridge for atleast 30 minutes.
  3. Mix together the pearl butter and MCT Oil for the topping in a bowl and top.
  4. After the topping layer is smoothly spread, transfer back to fridge for at least 30 minutes.
  5. Cut and serve!
  6. Store in fridge up to a week!

NOTES:

  • If you don't have Pearl Butter, regular coconut butter will work just fine. However, note that it won't have the same vibrant blue color! 
  • If you don't have Further Foods Collagen Powder, any collagen peptides would work.
  • If you want to make this recipe vegan, simply omit the collagen peptides altogether. 
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Keto Avocado Fudge Brownies (GF, PALEO)

You guys, I seriously cannot contain my excitement about these brownies! The combination of avocado and chocolate may seem strange, but I promise you- It is truly a match made in heaven. The creamy consistency of the avocado compliments the strong, rich flavor of raw cacao powder. You're going to want to make these grain-free, sweetener-free brownies as soon as possible!

RECIPE:

  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder
  • 2 large eggs
  • 1/3 cup creamy cashew butter
  • 1/4 cup melted coconut oil (I use Kamen Foods brand)
  • 1/4 cup unsweetened almond milk 
  • 1 large ripe avocado
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon sea salt 
  • For the topping: 1/4 cup cashew butter + 2 tablespoons of MCT Oil or plain melted coconut oil

INSTRUCTIONS:

  1. Mix all the ingredients besides the avocado together in a large bowl.

  2. Transfer to the food processor and add the avocado. Pulse until completely smooth. 

  3. Bake at 350F for 12 minutes.

  4.  Let brownies cool and mix together the cashew butter and MCT Oil for the topping and spread.

  5. I garnished mine with shredded coconut and they are absolutely delicious

  6.  Store in fridge up to one week!

Notes:

  • Please note that this recipe is Keto, meaning there is no added sweetener. However, if you are not strict Keto, feel free to add a few tablespoons of maple syrup or honey to taste. 
  • For the MCT Oil in the topping, I used Natural Force Emulsified Vanilla MCT Oil and it is absolutely delicious! 

 

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