Snacks + Bites
Almond Butter Chia Squares
One of the toughest parts of maintaining a "clean" diet is having ready-to-eat snacks on hand for those busy days out. The almond butter chia squares are the perfect "grab-n-go", keto-friendly snack to keep you satisfied and energized!
1/2 cup Raw Almonds
1 tbsp. + 1 tsp. Coconut Oil
2 tbsp. Butter
1/4 cup Heavy Cream
1/2-3/4 tsp. Liquid Stevia
1 1/2 tsp. Vanilla Extract
1/2 cup Unsweetened Shredded Coconut Flakes
1/4 cup Chia Seeds
1/2 cup Coconut Cream
2 tbsp. Coconut Flour
1. Add 1/2 cup Raw Almonds to a pan and toast for about 7 minutes on medium-low heat. Just enough so that you start to smell the nuttiness coming out.
2. Add the nuts to the food processor and grind them.
3. Once they reach a mealy consistency 1 tsp. Coconut Oil.
4. Continue grinding almonds until almond butter is formed.
5. In a pan, melt 2 tbsp. Butter on medium heat while stirring. Do this until the butter is browned.
6. Once butter is browned, add 1/4 cup Heavy Cream, 1/2-3/4 tsp. Liquid Stevia, and 1 1/2 tsp. Vanilla Extract to the butter. Turn heat to low and stir well as the cream bubbles.
7. Grind 1/4 Cup Chia Seeds in a spice grinder until a powder is formed.
8. Begin toasting chia seeds and 1/2 Cup Unsweetened Shredded Coconut Flakes in a pan on medium low. You want the coconut to just slightly brown.
9. Add almond butter to the butter and heavy cream mixture and stir it in well. Let it cook down into a paste.
10. In a square (or whatever size you want) baking dish, add the almond butter mixture, toasted chia and coconut mixture, and 1/2 Cup Coconut Cream. You can add the coconut cream to a pan to melt it slightly before adding it.
11. Add 1 tbsp. Coconut oil and 2 tbsp. Coconut Flour and mix everything together well
12. Using your fingers, pack the mixture into the baking dish well.
13. Refrigerate mixture for at least an hour and then take it out of the baking dish. It should hold form now.
14. Chop the mixture into squares or any shape you’d like and put back in the refrigerator for at least a few more hours. You can use excess mixture to form more squares, but I ate it instead.
15. Take out and snack on it as you want!
Recipe courtesy of: http://www.ruled.me/almond-butter-chia-squares/
Cancer-Killing Turmeric Coconut Chocolate Fat Bombs!
Yes, it's true! The ultimate excuse to eat chocolate is finally here! Not only are these decadent little gems completely "guilt-free", they also pack a mean, cancer-killing punch while giving a super boost to your immune system!
1/2 cup coconut oil
2-3 tsp. turmeric powder
4 tsp. cocoa powder, unsweetened
1/2 tsp. cinnamon
1/4 tsp. black pepper (this is needed in order for you to absorb the turmeric)
Stevia, add to taste
Optional: Add chopped nuts- (macadamia, Brazil nuts, walnuts, almonds,), chia seeds, and/or coconut flakes.
To make these fat bombs really explode with antioxidant power and amazing flavor, try adding a dash of cardamom and green tea extract. Wow!
Melt coconut oil on stove in a medium saucepan. Once coconut oil is melted, remove from heat and add the remaining ingredients to the melted coconut oil. Mix well. Pour mixture into ice cube trays (fill up to the half way point) and pop into the freezer. Once frozen, remove fat bombs from tray and place in an airtight container. Store in freezer and enjoy frequently!
Baked Kale Chips
These easy-to-make kale chips are the perfect way to satisfy that "wanna eat chips" craving without resorting to traditional snacks that are high in carbs and contain loads of toxic fats! So tasty!
2 bunches of kale
1-2 tablespoons of avocado oil
Fleur de sel or your favorite seasoning salt
Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly. Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer. Make sure the leaves are all flat and not folded over or they won’t crisp properly. Pop the tray in the oven, and after just 12 minutes, the chips’ll be done! Once the kale’s out of the oven, season the chips with some fleur de sel or your favorite seasoning salt.
Recipe Courtesy of: http://nomnompaleo.com/
Chocolate Protein Bars
Delicious, convenient, and packed full of healthy goodness, these bars are sure to delight your palate and energize your day!
100g Sunwarrior Warrior Blend (Protein Powder), natural flavor
4 tbsp. Coconut oil, liquid
1/2 cup Coconut flour
1/2 cup Coconut milk, canned
1 tsp. Vanilla extract
1 cup Desiccated coconut
1 tsp. Cinnamon, ground
3 tbsp. Cocoa powder, unsweetened
1.Mix cacao powder and coconut oil well until you have a smooth paste.
2.Add vanilla extract, coconut flour and desiccated coconut. Mix well.
3.Add protein powder to make a thick batter.
4.Finally, pour in the coconut milk and process well. You may need to add a few drops of water if the mixture is too dry.
5.Place in a square silicone (or lined with baking paper) baking dish (8x8 inch). Press the batter firmly to cover the whole surface and place in fridge for at least 2 hours before cutting into 12 equal bars. Makes 12 bars.
Recipe courtsey of "Practical Keto Meal Plans for Cancer", eBook by Patricia Daly from patriciadaly.com