Apples dipped in almond butter are probably one of my favorite snacks of all time! I also love to add almond butter to my morning oatmeal. It’s delicious! The problem is that raw almond butter in grocery stores can be a bit expensive. That’s why I wanted to share this recipe with you! Not only is this fun and easy to make, it’s a great way to save money! It tastes super yummy and is loaded with nutrients to help you look and feel your best. The beauty of making it yourself is that you can easily adjust the ingredients to make it taste how you like it. Sometimes I add more cacao powder and sometimes I will double up on the cinnamon. If you are vegan, swap out the honey for maple syrup. Enjoy!
Homemade Raw Almond Butter
- 2 cups raw, unsalted almonds (you can find these at the bulk bin of most natural health food stores)
- About 1 Tbsp raw, cold-pressed coconut oil (melted but not hot)
- 2 tsp cinnamon powder
- 1 tsp cacao powder
- 2 tsp raw honey or maple syrup
- 1 tsp vanilla extract
Using your food processor or high-speed blender, process the almonds until they are in tiny bits. This can take up to four minutes depending on your equipment. Once the almonds are processed add the other ingredients and process until smooth. Store the almond butter in a small mason jar with a tight lid. Spread it on toast, fruit, celery, or even add it to smoothies!
Give your meal a taste of India with this nourishing and delicious side dish! Not only is it easy to make, it has a variety of ingredients that contain nutrients to help you look and feel your best. From potatoes to carrots and even raisins, this recipe takes rice to a whole other level. Serve it plain or with your favorite protein. This recipe should make enough for you to use as leftovers for another meal. Enjoy!
Easy Biryani Rice with lots of Veggies
- 3 cups of cooked Basmati Rice
- 1 Tbsp coconut oil
- 1/2 a large yellow onion
- 1/2 cup potato chunks
- 1/2 cup slice carrots
- 1/2 cup peas
- 1/3 cup raisins
- 1/2 cup cauliflower pieces
- 1/2 red bell pepper
- 2 tsp turmeric powder
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 1/4 cup vegetable broth
Directions: Make the rice by following the instructions of the packaging. While the rice is cooking, melt the coconut oil in a large sauce pan over medium-high heat. Add the onion and let cook, stirring occasionally, for about 5 minutes. Add the potatoes and cook until they are soft. Add the carrots, peas, raisins, cauliflower pieces, and bell pepper. Cook and stir frequently for about 5 to 8 more minutes. Add the spices and mix in with the vegetables. Cover and let cook for about four minutes. Add the vegetable broth to the pan and stir. Raise heat to high and cook uncovered until the water has began to evaporate. Add the rice and stir it in to mix with the vegetables. Divide the mixture into serving plates and add sea salt and pepper to taste. You can top the rice with sliced almonds, cashews and even coconut flakes. Enjoy!
You don’t have to be at a picnic to enjoy the goodness of deviled eggs! In fact, I make these a few times a month! It’s a fun and easy way to incorporate a variety of nutrients into your diet. The twist on this recipe is the coconut oil. Enjoy!
Coconut Oil Deviled Eggs
- 1 dozen eggs
- About 4 Tbsp organic cold-pressed coconut oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp white vinegar
- 1 tsp ground black pepper
Place the eggs in a large pot of water. The water should only come about 1 inch above the eggs. Boil on high-heat for about 7 minutes or until the eggs are solid. Remove the eggs from the pot and rinse with cold water. Peel off the egg shell carefully. Cut the eggs in half and remove the yolks, transferring them to your food processor or blender. Add the remaining ingredients except for the egg whites. Process the mixture to a consistency where it is a bit chunky. Spoon the mixture into the egg whites and garnish with paprika, pepper, and a green onion. Enjoy!
Bored with breakfast? Give this recipe a whirl! It’s a creative new twist on a breakfast classic…oatmeal! Loaded with nutrients to help boost your energy levels, this recipe is a great way to start your day.
Energizing Oatmeal with Berries and Coconut Oil
- 1 cup of your favorite oatmeal (I like the Bob’s Red Mill Gluten-Free Oats)
- 1 Tbsp coconut oil
- A handful of organic blueberries
- A handful of sliced organic strawberries
- A handful of chopped organic raw almonds
Cook the oatmeal by following the instructions on the package. Once the oatmeal has cooked, spoon the coconut oil into the mixture and stir well. Pour the oatmeal into a small bowl and top with the berries and almonds. Enjoy!
This salad looks and tastes super fancy…but it is easy and affordable to make! Best of all? It’s packed with nutrients like fiber, iron, and vitamins A, C, and K. Simply add your favorite salad dressing (I love to use Bragg’s Ginger and Sesame Salad Dressing on this) and you are good to go! Give this recipe a try the next time you are in the mood for a delicious salad.
Pomegranate Pear Arugula Salad (serves about two people)
- 2 cups fresh arugula, thoroughly washed
- 1 pear, sliced into thin pieces
- 1/2 cup pomegranate seeds
- 1/3 cup chopped walnuts
Add all ingredients to a large bowl and toss well. Drizzle your favorite salad dressing on top and toss again.
Got the munchies? Skip the potato chips and try this recipe for Coconut Apple Chips! Not only are they delicious and easy to make, they are packed with nutrients to help you look and feel your best. You can use whatever type of apples you wish…Granny Smith apples are really delicious in this recipe!
Coconut Apple Chips
- 4 or 5 organic apples, thinly sliced (no seeds)
- 2 Tbsp coconut oil
- 1 or 2 tsp cinnamon powder
Preheat oven to 250 degrees Fahrenheit. Place apple slices in a large bowl. Drizzle in the coconut oil and cinnamon. Using your hands, gently mix the apples in with the oil and cinnamon powder until they are well coated. Line a baking sheet with parchment paper and lay apple slices across it. Bake for 1 to 1/2 hours or until the apples are crispy. Make sure you flip the apples over every 30 minutes or so. Remove from oven and let cool. Enjoy them plain or dipped in almond butter!