Ingredients:
1 large very ripe Avocado
3 tablespoons Cocoa Powder, (100% cacao)
1-2 tablespoons Raw Honey
Directions:
Cut avocado in half and scoop into food processor. Add the cocoa powder and honey, blend until it has the consistency of pudding.
*You can also add 1 very ripe banana.
Applesauce
Ingredients:
6 McIntosh apples (or another apple of your choice)
1-teaspoon cinnamon
Directions:
Preheat oven to 325 degrees F. You can core the apples, but you don’t have to. Remove skin from 1/2-inch around top of apples at the opening. Place apples in casserole dish or pan and bake for approximately 45 minutes to 1 hour. Remove from heat. Let the apples cool. Remove peel and cut up apples and place in a food processor. Add cinnamon and blend together.
*Option: Mix in raisons.
6 McIntosh apples (or another apple of your choice)
1-teaspoon cinnamon
Directions:
Preheat oven to 325 degrees F. You can core the apples, but you don’t have to. Remove skin from 1/2-inch around top of apples at the opening. Place apples in casserole dish or pan and bake for approximately 45 minutes to 1 hour. Remove from heat. Let the apples cool. Remove peel and cut up apples and place in a food processor. Add cinnamon and blend together.
*Option: Mix in raisons.
Frozen Chocolate-Covered Bananas
Ingredients:
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup dark unsweetened 100% cacao baking chocolate, melted
1/4 cup shredded unsweetened coconut
Directions:
Line a baking sheet with parchment or wax paper. Insert a skewer into the cut end of each banana third (optional).
To melt chocolate, place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
*When slicing the banana, you can also make smaller pieces for a bit size treat.
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup dark unsweetened 100% cacao baking chocolate, melted
1/4 cup shredded unsweetened coconut
Directions:
Line a baking sheet with parchment or wax paper. Insert a skewer into the cut end of each banana third (optional).
To melt chocolate, place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
*When slicing the banana, you can also make smaller pieces for a bit size treat.
Zucchini Chocolate Chip Bread (Or Mini-Muffins)
Ingredients:
¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda, (gluten and aluminum free)
1 teaspoon cinnamon
2 eggs
¼ cup coconut oil
½ teaspoon pure vanilla extract
1-2 tablespoons raw honey
½ cups grated zucchini (do not pack down when measuring)
½ cup unsweetened dark chocolate chips, or unsweetened bakers chocolate, chopped, (100% cacao) .
Directions:
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon. In a large bowl, combine eggs, oil, honey and zucchini. Mix dry ingredients into wet thoroughly. Stir in chocolate chips. Grease a pan (or you can use a muffin tin), with coconut oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin. Bake at 350° for 18-22 minutes. Cool and serve.
*For banana bread, replace the zucchini with a very ripe banana, mashed and if you like you can add walnuts or any nuts of your choice.
¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda, (gluten and aluminum free)
1 teaspoon cinnamon
2 eggs
¼ cup coconut oil
½ teaspoon pure vanilla extract
1-2 tablespoons raw honey
½ cups grated zucchini (do not pack down when measuring)
½ cup unsweetened dark chocolate chips, or unsweetened bakers chocolate, chopped, (100% cacao) .
Directions:
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon. In a large bowl, combine eggs, oil, honey and zucchini. Mix dry ingredients into wet thoroughly. Stir in chocolate chips. Grease a pan (or you can use a muffin tin), with coconut oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin. Bake at 350° for 18-22 minutes. Cool and serve.
*For banana bread, replace the zucchini with a very ripe banana, mashed and if you like you can add walnuts or any nuts of your choice.
Coconut Cupcakes
Ingredients:
3 eggs
½ cup coconut oil
1-2 tablespoons raw honey
½ teaspoon pure vanilla extract
3 eggs
½ cup coconut oil
1-2 tablespoons raw honey
½ teaspoon pure vanilla extract
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda, (gluten and aluminum free)
Directions:
In a small bowl, blend eggs, coconut oil, honey and vanilla with a hand mixer. Add coconut flour, salt, baking soda and shredded coconut. Allow batter to sit and thicken just a bit. Grease cupcake pan with coconut oil. Spoon ¼ cup cupcake batter into each cupcake mold. Bake at 350° for 15-20 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with your choice of frosting.
1/4 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda, (gluten and aluminum free)
Directions:
In a small bowl, blend eggs, coconut oil, honey and vanilla with a hand mixer. Add coconut flour, salt, baking soda and shredded coconut. Allow batter to sit and thicken just a bit. Grease cupcake pan with coconut oil. Spoon ¼ cup cupcake batter into each cupcake mold. Bake at 350° for 15-20 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with your choice of frosting.
Chicken Burgers
Ingredients:
1-pound ground free-range chicken
¼ teaspoon salt (optional)
¼ teaspoon coarse grind black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon chili powder
¼ cup parsley
¼ cup cilantro
1 clove of garlic, finely chopped
¼ cup Spanish onions, chopped
1 leek, finely chopped
½ cup zucchini, shredded
1 cup baby spinach, chopped
1 egg
Directions:
Preheat grill. In a large bowl, add the ground chicken and all of the spices. Using clean hands, add and the remaining ingredients and continue to combine the mixture. Form the chicken mixture into patties. Place the burgers on the grill and cook for about 7 minutes on each side.
*Serve the burgers on their own or with guacamole. You can even top these burgers with tomatoes, green onions, etc. and wrap in a piece of boston lettuce.
1-pound ground free-range chicken
¼ teaspoon salt (optional)
¼ teaspoon coarse grind black pepper
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon chili powder
¼ cup parsley
¼ cup cilantro
1 clove of garlic, finely chopped
¼ cup Spanish onions, chopped
1 leek, finely chopped
½ cup zucchini, shredded
1 cup baby spinach, chopped
1 egg
Directions:
Preheat grill. In a large bowl, add the ground chicken and all of the spices. Using clean hands, add and the remaining ingredients and continue to combine the mixture. Form the chicken mixture into patties. Place the burgers on the grill and cook for about 7 minutes on each side.
*Serve the burgers on their own or with guacamole. You can even top these burgers with tomatoes, green onions, etc. and wrap in a piece of boston lettuce.
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