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Better yet, who could say no to chocolate chip muffins that are gluten-free and refined-sugar-free?!
This muffin recipe uses my popular Paleo Apricot Muffins Recipe as a base, and adds dark chocolate chips and walnut pieces to create an entirely new flavor combination. It’s so simple to make and is an excellent, healthy muffin option for a mid-summer treat.
1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
1/2 teaspoon honey or raw agave nectar
1/8 teaspoon natural vanilla extract
1/2 cup dark chocolate chips
1/2 cup walnut pieces
Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the chocolate chips and walnuts.
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.
The summer is the perfect time for some refreshing juice. It’s also a great way to incorporate some nutrients that you may not usually consume into your diet. This happens to be one of my favorite juice recipes, it’s a wonderful and refreshing mix of carrots, apples and ginger!
3 – 4 large carrots, peeled
1/2 a thumb size of ginger root, peeled
juicer (I purchased mine at my local grocery store for $30, it works like a charm)
Cut your apple, carrots and ginger into chunks that will fit in your juicer and juice them!
That’s all folks!
This recipe is very simple and can easily be adjusted to your taste buds. Try different amounts of each ingredient until you find the perfect combination for yourself. I also like to serve mine over ice.
Simplicity is the key to staying on track with health, particularly in the depth of summer when everyone is making a dash for the outdoors.
One of my tricks to ensuring I get enough nutrients all summer long is to sip on protein shakes.
Egg white protein is my personal favorite as egg is considered a complete food and provides the body with numerous health benefits. That said, if you are allergic to egg like Melissa, or simply prefer other options, there are other great Paleo protein powders, such as collagen protein and cricket protein.
This particular protein shake is one of the simplest to whip up. It’s a perfect way to indulge in summer fruit and takes just a minute to make. Plus, peaches are rich in vitamin C, potassium and dietary fiber to give you a mid-summer health boost.
5 ice cubes
1 cup coconut milk
1 scoop protein powder of your choice (ideally a Paleo protein of course!)
1 peach, de-pipped and chopped
Place all the ingredients in a blender and pulse for about a minute, or until well blended.
Pour into a tall glass and enjoy chilled, in true-summer style, through a colorful straw!
This recipe was inspired by my co-author Camilla. She had told me that while baking steak in her oven, she would cover it with vegetables and everything would be done at the same time and ready to go. This sounded delicious and almost too easy to be true, not to mention it required only one dish which I’m a huge fan of. So I decided to give it a shot but I decided to change it up a little with sweet potatoes and make sweet potato steak fries.
steak (your choice here, I used two fillets)
2 tbsp coconut oil, melted
1/2 tsp salt
1/2 tsp pepper
2 medium sweet potatoes
Preheat oven to 350 °F.
Skin sweet potatoes and cut into fries, keep sweet potatoes roughly 1/8″ thick to ensure they cook quickly.
In an oven safe dish, place steak and cover with sweet potatoes.
Pour coconut oil over sweet potatoes and steak, sprinkle with salt and pepper.
Bake until your steak is cooked to your liking. This will depend upon your type of steak and it’s thickness.
Remove the steak and let cool.
Stir sweet potatoes to cover with steak juices. Continue to bake until you can easily poke a fork through your sweet potatoes, then remove and let cool.
***note: you may have noticed that this recipe doesn’t have times and this is largely because the size of your steak may require you too cook it longer and leave the sweet potatoes in for much less time. or vis versa. For reference, I had 1″ fillets. I cooked the steak covered with sweet potatoes for about, 20 – 25 minutes and then I cooked my sweet potatoes for about another 20 minutes. Keep your eye on this while it cooks and follow the general cook times listed for your steak, when the sweet potatoes can be poked through with a fork they are done as well.
This will quickly become one of your favorite ways to cook sweet potatoes. They’re easy to make and packed full of flavor. If you’re not a fan of steak you could easily play with this recipe and try switching out the type of meat you’re using.