Recipes

Ingredients

3-4 medium bananas, 1 2/3 cups mashed

3 eggs, room temperature

3 Tbsp coconut oil, melted + cooled to room temp

1 teaspoon vanilla extract

1/3 cup creamy almond butter

1/3 cup coconut flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon salt

4 ounces dark chocolate, chopped

Instructions

1. Preheat oven to 350° F and line a 12-pan muffin tin with paper liners.

2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract, and almond butter until fully combined.

3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.

4. Divide the muffin batter between the 12 muffin liners, filling each about 2/3 of the way full. Top with more chocolate chunks or chips if desired.

5. Bake in preheated oven for about 20 minutes. A toothpick inserted in the center should come out clean, and the muffins should spring back when poked with a finger (should not stay indented).

6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out on a cooling rack to finish cooling.

Serves 12

Inspired by: The Clean Eating Couple

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Almond Butter Banana Chocolate Chip Muffins

Servings

Servings

Ingredients for the Dressing

¼ cup olive oil

Zest of half a lemon

2 Tbsp fresh lemon juice

1 small garlic clove, grated

1/8 teaspoon cayenne

Pinch of sea salt

Ingredients for the Stir Fry

2 Tbsp extra virgin olive oil

1 large shallot, peeled and sliced

3 cups cauliflower rice

1 cup fresh green beans, trimmed and cut in half

1 small zucchini, diced

½ cup cherry tomatoes, cut in half

Sea salt and fresh ground pepper to taste

10 jumbo shrimp, peeled and deveined

2 Tbsp roasted pine nuts or cashews (optional)

Instructions for the Dressing

1. Pour olive oil into a small bowl. To zest lemon, use a microplane to scrape off the yellow skin of the lemon, moving to another area as soon as the white is exposed. Add zest, lemon juice, sea salt and cayenne to olive oil. Use microplane to grate garlic, keeping fingers clear. Add to olive oil mixture and whisk well. Set aside.

Instructions for the Stir Fry

1. Prep the veggies as directed above.

2. Place a large cast iron frying pan on medium-high heat for 60 seconds, add 2 Tbsp olive oil to pan. Allow time for the oil to get hot. When oil starts to shimmer, add shallots to pan. Cook shallots for two minutes, stirring often. Add cauliflower rice, cook for 2 minutes stirring frequently.

3. Add green beans and zucchini. Stir fry for 3-4 minutes, stirring frequently. Add tomatoes. Season generously with sea salt and pepper, stir and immediately divide veggies between 2 bowls.

4. Place pan back on heat, add 1 Tbsp olive oil. Toss in shrimp. Cook for 3 minutes (90 seconds each side) until shrimp is just cooked through. Don’t overcook or you will have rubbery shrimp. Sprinkle with sea salt and pepper.

5. Place shrimp on top of each bowl. Whisk dressing, drizzle over shrimp and vegetables. Enjoy!

Serves 2

Inspired by: The Organic Kitchen  

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Lemony Shrimp and Vegetable Stir Fry Bowl

Servings

Servings

Ingredients

1-1.5 lbs. asparagus

1 medium sized head of cauliflower

3 Tbsp olive oil, divided

½ large yellow onion, chopped

8 ounces baby Bella mushrooms

2 cloves garlic, crushed

5 cups vegetable broth

Juice of 1 lemon, about 3 Tbsp

2 teaspoons lemon zest

1 cup fresh loose basil leaves

Salt and pepper to taste

Instructions

1. Preheat oven to 400° F.

2. Prepare the cauliflower and asparagus: Chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2-inch-long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 Tbsp olive oil. Salt and pepper. Place in oven and roast for approximately 25 minutes, turning gently halfway through.

3. Meanwhile, in large soup pot on medium heat, add 2 Tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until fragrant.

4. Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.

5. Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.

6. Serve immediately and garnish with any of the following optional toppings: Parmesan cheese, lemon pepper, pesto, or pancetta. Enjoy!

Serves 4-6

Inspired by: Wholesomelicious  

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Roasted Asparagus, Cauliflower, and Mushroom Soup

Servings

Servings

Ingredients

1 5-ounce can wild-caught tuna

¼ cup apple, diced

1 stalk celery, sliced

3 Tbsp red onion, diced

2 springs green onion, sliced

½ teaspoon sea salt

¼ teaspoon black pepper

1 avocado, mashed

Juice of half a lemon

Instructions

1. Combine all the ingredients (except the lemon) in a bowl and mix well, using a fork to break up the tuna and mash in the avocado.

2. Squeeze lemon juice over the top and season further to taste. Add more lemon juice if you plan to store the recipe.

3. Serve in a bowl, on gluten-free toast or inside the avocado skin.

Serves 1

Inspired by: Unbound Wellness  

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Avocado Tuna Salad

Servings

Servings

Ingredients

1 Tbsp whole grain mustard

3 Tbsp olive oil

8 slices bacon, chopped

1 large head radicchio, shredded

2 Tbsp chopped fresh chives

2 Tbsp aged balsamic vinegar

4 firm-ripe pears, thickly sliced and seeded

½ cup toasted hazelnuts, chopped

Salt and pepper to taste

Instructions

1. In a small bowl, whisk together mustard, vinegar, and oil. Season to taste with salt and pepper; set aside.

2. Cook bacon in a large skillet over medium heat until crisp, 10-12 minutes. Remove bacon from the skillet with a slotted spoon, leaving about 1 Tbsp fat in the skillet.

3. Add pears and radicchio and cook over medium-high heat, stirring gently, until golden brown and just starting to soften, 5-7 minutes. Season lightly with salt and pepper; transfer to a platter.

4. Drizzle dressing over pear mixture and sprinkle with bacon, hazelnuts, and chives. Serve immediately.

Serves 8

Inspired by: PCC Market  

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Sauteed Pears, Bacon, and Radicchio

Servings

Servings