Seriously. When it gets colder it's like my body says, 'hey, we need some chocolate thanks'. So here I am delivering that! You can absolutely make some edits with this one if you don't have cashew butter or just want to use something different. (watch that peanut butter, thank you mold🤢)
Ingredients
- 1 cup Cashew Butter (runny)
- 3/4 cup Maple Syrup
- 1/4 cup Coconut Oil (melted)
- 1 tsp Vanilla Extract
- 1 cup Dark Chocolate Chips
Instructions
- Line a loaf pan with parchment paper.
- In a bowl, mix together the cashew butter, maple syrup, coconut oil, and vanilla until smooth. Pour the mixture into the prepared loaf pan.
- Melt the chocolate chips in a double boiler or in 30-second intervals in the microwave.
- Pour the melted chocolate over the cashew mixture, smoothing it out with a spatula. Transfer to the freezer for approximately two hours until set, or leave it overnight.
- Slice the fudge into equal-sized pieces and enjoy!
14 servings
This recipe offers a nutrient-packed boost thanks to antioxidant-rich pumpkin, heart-healthy cashews and oats, and a balanced mix of carbs, protein, and healthy fats. Together, these ingredients support overall wellness, promote steady energy, and help protect the body from oxidative stress and heart disease.
Ingredients:
- 1/3 cup Pureed Pumpkin
- 2/3 cup Cashews (raw)
- 1/4 cup Pitted Dates
- 1/2 tsp Cinnamon
- 1/3 cup Oats (rolled)
- 2 tsps Water
Instructions:
- Add all of the ingredients except for the water to a food processor. Process until you get a smooth texture with a few chunks of dates and nuts. Add the water if necessary to help the mixture stick together.
- Use a one inch cookie scoop or a teaspoon to scoop out the mixture and roll it into balls. Continue until all of the mixture is used.
- Store in the refrigerator for at least 30 minutes to set. Enjoy!
7 servings
This snack is more than just delicious — it’s doing your body good! 🌿
Packed with oats, hemp seeds, and sunflower seed butter, it supports heart health, provides steady energy, and keeps your digestion happy. With a balance of carbs, healthy fats, and protein, it’s the perfect nutrient-dense treat for busy days or active lifestyles.
I seriously love these types of 'protein' style balls. Sometimes I will actually add protein powder to them as well which means I have to adjust the fluid present in the recipe, usually I just add more water and it works!
Ingredients:
- 1 cup Oats (rolled)
- 1/2 cup Rice Puffs Cereal
- 2 tbsps Hemp Seeds
- 1 tsp Cinnamon
- 1/8 tsp Sea Salt
- 1/2 cup Sunflower Seed Butter (runny)
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract
Instructions:
- In a bowl, combine the oats, rice puffs, hemp seeds, cinnamon, and salt.
- In large bowl, combine the sunflower seed butter, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients and mix to combine. Refrigerate for 25 to 30 minutes to set.
- Use a 1-inch (2.5 cm) cookie scoop or a teaspoon to scoop the mixture and roll it into balls. Continue until all of the mixture has been used.
- Chill in the fridge for 15 minutes to allow them to set. Enjoy!
5 servings
This recipe is low in carbohydrates, making it ideal for those looking to manage their carb intake and stabilize blood sugar levels. It features nutrient-rich vegetables like baby spinach and cauliflower rice, which provide essential vitamins and minerals such as vitamins A and C and iron to support immune health and overall vitality. Additionally, the use of turmeric and ginger adds natural anti-inflammatory benefits that may help reduce inflammation and support joint health.
Ingredients:
- 2 tbsps Avocado Oil (divided)
- 1 Yellow Onion (large, chopped)
- 3 Garlic (clove, minced)
- 1 tsp Ginger (fresh, minced)
- 1 lb Extra Lean Ground Beef
- 1/2 tsp Turmeric (ground)
- 1/4 tsp Cinnamon
- 1 tsp Sea Salt (divided)
- 3/4 cup Canned Coconut Milk
- 1 tbsp Coconut Aminos
- 3 cups Cauliflower Rice (thawed)
- 4 cups Baby Spinach
- 1/3 cup Cilantro (chopped)
Instructions:
- Heat a Dutch oven over medium heat and add half the oil. Once hot, add the onion and cook for three to four minutes until softened. Add the garlic and ginger during the last minute.
- Add the beef and cook for four to five minutes or until no longer pink, breaking it up as it cooks. Add the turmeric, cinnamon, and 3/4 of the salt. Add the coconut milk and coconut aminos and bring to a simmer. Reduce the heat, cover, and cook for 10 to 12 minutes, until everything is cooked through.
- Meanwhile, heat the remaining oil in a pan over medium heat. Add the cauliflower rice and cook for five to seven minutes until tender. Season with the remaining salt.
- Once the beef has finished cooking, add the spinach, stir, and cook until just wilted.
- Divide the cauliflower rice and beef curry evenly between bowls. Top with cilantro and enjoy!
I know this is a simple recipe here, but it’s one of my favorite ways to bring lunch or a snack for Benjamin when we go to the library, as we’re often there during lunch. You can sub the crackers for another gluten free cracker, or use canned salmon or another fruit- lots of different twists!
Ingredients:
- 1 can Tuna (drained)
- 2 tbsps Mayonnaise
- 1/2 tsp Dijon Mustard
- Sea Salt & Black Pepper (to taste)
- 1 oz Seed Crackers
- 1 Apple (medium, cored, sliced)
- 2 tbsps Almonds
Instructions:
- In a small bowl, mix the tuna with mayonnaise, mustard, salt, and pepper until well combined.
- Divide the tuna salad and the remaining ingredients evenly between plates or containers with separate compartments. Enjoy!
