Grain Free Granola

Ingredients

• 1/2 cup nuts, chopped
• 2 tbsp coconut flakes
• 1 tsp coconut oil
• 1/2 tsp coconut sugar
• sprinkle of cinnamon

Instructions

1. Add the coconut oil to a pan. Once it's melted add the rest of the ingredients.
2. Heat over medium heat until its golden; about 5 minutes.

This grain free granola is a perfect topping for your bowl of yogurt. Top it off with your favorite fruit and you have a delicious breakfast. I like to store my granola in a glass jar this way I have extra for the week.

Almond Butter Apple Nachos

Ingredients

• 2 apples
• 3 tbsp almond butter
• 1 tbsp shredded coconut
• 1 tbsp chocolate chips

Instructions

1. Thinly slice the apples and lay on top of a platter.
2. Drizzle the almond butter on top of apples.
3. Sprinkle shredded coconut and chocolate chips

What's great about this recipe is that you can add your favorite toppings. It's crunchy, sweet and savory. It's a wonderful dessert to have on a hot summer day.

Paleo Banana Oatmeal Cookies

Ingredients

• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 3/4 cup mashed banana (about 2 bananas)
• 1 tsp vanilla extract
• 1 egg
• 1 1/2 cup rolled oats
• 1/3 cup chocolate chips
• 1/3 cup chopped walnuts

Instructions

1. Preheat oven to 350 F.
2. In a small bowl whisk the almond flour, baking soda, cinnamon, and salt.
3. In a large bowl mix coconut oil and the coconut sugar; cream them together for a minute.
4. Add the mashed banana and mix together.
5. Add vanilla extract and the egg; mix together until it's well combined.
6. Pour dry ingredients into the wet ingredients and stir them together until it's a smooth cookie dough batter.
7. Slowly fold the chocolate chips and walnuts into the batter.
8. Place the cookie dough into the refrigerator for 30 minutes.
9. Scoop your dough and place them on a cookie sheet lined with parchment paper.
10. Bake in the oven for 11-14 minutes.
11. Let them cook and enjoy!

Honestly, this cookie recipe has all of my favorite ingredients; bananas, walnuts, oats and chocolate chips. It's an easy and delicious cookie.

Almond Flour Chicken Tenders w/ Buffalo Sauce

Ingredients

• Chicken tenders
• 1 egg
• 2 tbsp water
• 1 cup almond flour
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper

Buffalo Sauce

• 1/3 cup hot sauce
• 2 tbsp avocado oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 400 F. Prepare a baking sheet with parchment paper.
2. In a small bowl whisk together the egg with 2 tablespoons of water to make an egg wash. 
3. In a separate bowl mix the almond flour, paprika, cayenne pepper, parsley, salt and pepper together.
4. Place the chicken tender in the egg wash and shake off the excess. 
5. Immediately, place the chicken tender in the almond flour mix and coat liberally. Then place on the baking sheet.
6. Bake for 16 minutes flipping half way through. After 16 minutes turn the broiler on high. Broil for 5 minutes to make the chicken extra crispy.
7. While the chicken tenders cool, stir together the hot sauce, avocado oil and apple cider vinegar.
8. Serve immediately.

This recipe is quick to make and it's one of my go to meals on a Friday night. It's a great alternative when you're craving buffalo wings.

Fruit & Coconut Water Popsicles

Ingredients

• Coconut water
• Strawberries (washed, stems removed, sliced)
• Blueberries

Instructions

1. Place a few blueberries into each popsicle mold.
2. Add the sliced strawberries.
3. Top each popsicle mold with a few more blueberries.
4. Fill the molds with coconut water.
5. Freeze overnight

I'm not going to lie. I was intimidated by this recipe since I have never made popsicles before but it's by far the easiest recipe. I made it in less than 5 minutes. I promise that you don't have to be a kid to enjoy these delicious and refreshing popsicles. It's perfect for a hot summer day.

Paleo Blueberry Crisp

Ingredients

• 5 cups blueberries
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp tapioca flour
• 3/4 cup gluten free rolled oats
• 3/4 cup almond flour
• 1/2 cup sliced almonds
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Pre-heat oven to 350F.
2. Place blueberries in a 9x9" baking dish. Add lemon zest, lemon juice and tapioca flour. Gently toss together.
3. In a separate bowl combine, rolled oats, almond flour, sliced almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated. *Towards the end I used my hands to mix these items together.
4. Distribute the crisp topping over the blueberries covering the surface of the pan.
5. Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
6. Serve with your favorite vanilla ice cream.

It's blueberry season here in California so I decided to make a delicious blueberry crisp. It's the perfect way to enjoy them. Give it a try next time you have a BBQ.

Paleo Chocolate Avocado Brownies

Ingredients

• 1 large avocado
• 1/2 cup mashed banana
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup chocolate chips

Instructions

1. Preheat oven to 350F and grease an 8x8" pan with coconut cooking spray.
2. In a food processor combine avocado, banana, maple syrup and vanilla extract.
3. In a large bowl combine eggs, coconut flour, cocoa powder, salt, baking soda and avocado mixture. 
4. Blend all the ingredients together until well combined.
5. Pour mixture into the greased baking dish and sprinkle the chocolate chips over the top.
6. Bake for 25 minutes or until set through.
7. Allow to cool completely before cutting into nine squares.

I baked these brownies for my family and no one believed me when I told them that it had avocado in it. It's the perfect combination of moist and fudge. This recipe is my go to when I'm craving simple but delicious brownies.