Reboot with this 7-Day Paleo-Powered Healthy Meal Plan

Too many cookies, cocktails and formal dinners these past few months? Functional nutrition therapist Andrea Laine White, who has a clinical practice in Castle Rock and serves as head nutritionist of Baby Fresh Organics, a meal delivery service for kids you can order through SupperBell, designed this plan to jumpstart your energy, ignite weight loss, balance blood sugar and hormones, gently cleanse and detoxify and reset metabolism. All recipes are gluten-free, grain-free, dairy-free, legume-free, soy-free, refined sugar-free and—yes!—delicious. Who’s in? (Find more healthy New Year’s resolutions here.)

apples

Photo by Paul Miller

* Recipe follows below

BEFORE YOU START
1. Get organized: Planning is key. Stock up on ingredients, prep what you can in advance and make the decision to pri- oritize your health.
2. Batch cook: Lunch recipes use proteins from dinner the night before, so make enough chicken, salmon, bison and tuna for the remixed lunch recipe the next day. The same can be done for veggies.
3. Save money: Many of the pantry staples can be pur- chased through discount health food online retailer thrivemarket.com.

MONDAY
Breakfast

Superfood Detox Protein Smoothie*

Lunch

Warm Winter Salad
Top baby spinach with shred- ded chicken; butternut squash, cubed and sautéed in coconut oil and cinnamon; additional warm baby spinach; sliced ap- ples; chopped dates; diced red onion and pecans or walnuts. Dress with Primal Kitchen Foods Honey Mustard Vinaigrette with Avocado Oil.

Nutrition tip: Shredded chicken is used seven times in this plan because it’s easy to prep ahead. Once shredded, keep it moist by storing it in the bone broth you cooked it in.

Dinner

Bone Broth Spaghetti Squash*

Nutrition tip: Lemon and kale are a winning combo because the vitamin C in citrus helps plant foods release their minerals, so you can absorb them better. You’ll get up to six times more non-heme iron from your leafy greens this way!

Snacks

  • Two hard-boiled Vital Farms pasture-raised organic eggs
  • Pear slices and celery sticks with organic cashew butter
  • Power snack: 6-8 ounces Bonafide Provisions organic, free-range chicken bone broth plus one scoop Vital Proteins collagen peptides, served warm.

Nutrition tip: Bone broth is a superfood for gut health be- cause it contains gelatin, which stimulates and supports digestion and makes it easier for you to absorb the nutrients from any food eaten with it.

TUESDAY

Breakfast

Eggs & Sweet Potatoes
Two Vital Farms pasture-raised organic eggs over easy, cooked in unrefined organic coconut oil with Himalayan sea salt or Real Salt and pepper to taste; 1/3 cup sweet potatoes, cubed and roasted in unrefined organic coconut oil and cinnamon; 1/2 avocado with salt and pepper to taste and drizzled with Bragg organic, unrefined, unfiltered first cold-pressed olive oil and lemon; and 1/4 cup Pickled Planet beet kraut served cold.

Lunch

Cauliflower “Alfredo” Sauce* with Squash
Serve sauce over leftover spaghetti squash and shredded chicken.

Dinner
Grilled Salmon with Turmeric* and Cauliflower Rice*
Serve with organic spinach sautéed in unrefined organic coconut oil or organic ghee clarified butter. Season to taste with Himalayan sea salt or Real Salt and pepper.

Nutrition tip: Turmeric is a potent anti-inflammatory super spice with countless health benefits, including healthy skin, natural weight loss and optimal brain function and mood.

Snacks

  • Handful of homemade trail mix (raw almonds, raw cashews, dried cranberries, dried blueberries and pumpkin seeds)
  • Tummy Love Coconut Probiotic Protein Smoothie* 

Nutrition tip: Good and bad bacteria have different effects on appetite and metabolism. Some bad bacteria can increase ap- petite, decrease metabolism and even increase the production of insulin, leading to insulin resistance. Bacteria also can influence the rate at which we absorb fats and carbohydrates. Some strains of bad bacteria can increase the storage of these calories as fat—all the more reason to optimize your good bugs with probiotic-rich food and drinks.

WEDNESDAY

Breakfast

Very Berry Energy Protein Smoothie*

Nutrition tip: Bee pollen helps with endurance, vitality, fertility, weight management, hair and skin rejuvenation and treating allergies naturally.

Lunch
Salmon Macro Bowl
Mix leftover salmon, leftover cauliflower rice, sliced avocado, fresh lime juice, stemmed cilantro, chopped red onion and Coconut Secret raw coconut aminos soy-free seasoning.

Dinner
Cassava Flour Street Tacos*

Snacks

  • 1/2 avocado seasoned with Himalayan sea salt or Real Salt and pepper and drizzled with organic unrefined, unfiltered, cold-pressed olive oil and lemon (optional)
  • CoYo organic coconut milk yogurt topped with chia and pomegranate seeds

Nutrition tip: Pomegranate seeds have natural sugars and are packed with antioxidants to boost energy and keep skin smooth and supple, prevent blood clots and high cholesterol and improve im- mune systems.

THURSDAY

Breakfast
Probiotic Macro Balance Bowl*

Lunch
Chicken & Olive Salad Wrap
Fill Siete Foods Cassava & Coconut grain-free tortillas with leftover shredded chicken, chopped celery, chopped green and red pepper, chopped carrot, chopped apple, chopped red onion, Organic Diva kalamata olive spread and mixed greens.

Dinner
Bison Bolognese Zoodles*

Snacks

  • Green olives, kalamata olives and Brazil nuts
  • Cacao Pow Super Green Protein Smoothie*

Nutrition tip: Moringa powder, used in this smoothie and in Ayurvedic medicine, promotes deep sleep, strong digestion, hormone and blood sugar balance, brain function and healthy skin.

FRIDAY

Breakfast

Super Antioxidant Blueberry Protein Smoothie*

Nutrition tip: Cinnamon is a super spice that makes fat cells more responsive to insulin and inhibits an enzyme that inactivates insulin receptors, which means more glucose used for energy and less stored as fat.

Lunch

Bison Taco Salad
Top mixed greens and chopped red cabbage with leftover bison, chopped red onion, sliced avocado, stemmed cilantro and CoYo organic coconut milk yogurt.

Dinner
Chicken & Cauliflower Rice Stir Fry*

Snacks

  • Apple with almond butter and shredded coconut
  • Spicy Cacao-Orange almonds*

SATURDAY

Breakfast

Sweet Potato Stack*
Serve with 1/4 cup Wildbrine Madras Curry & Cauliflower Sauerkraut Salad

Lunch
Chicken Macro Bowl
Fill bowl with leftover shredded chicken, cauliflower rice and butternut squash (cubed and sautéed in coconut oil and cinnamon), sliced avocado, pecans or walnuts and raw sunflower seeds.

Dinner

Sesame Seared Tuna*

Snacks

  • One piece of organic, low-glycemic fruit: grapefruit, orange, apple, pear, etc.
  • CoYo organic coconut milk yogurt with raw pumpkin seeds, unsweetened coconut shreds

SUNDAY

Breakfast

Cassava Flour & Banana Protein Pancakes*
Serve with two Vital Farms pas- ture-raised organic eggs

Nutrition tip: Cassava flour is made from yucca. Unlike most nut flours, it can substitute for wheat or white flour at a 1:1 ratio.

Lunch

Tuna & Avocado Wrap
Fill preferred lettuce leaves with leftover sliced tuna or Wild Planet wild albacore tuna in water, sliced scallions and avocado, diced jalapeño and fresh lime juice.

Dinner

Bison Burger Lettuce Wraps* with Sweet Potato Fries*
Use no-sugar organic ketchup.

Dessert

Chocolate Mousse*

Snacks

Pear with almond butter and shredded coconut

Guacamole* with carrot sticks and cucumber slices

7-DAY PALEO-POWERED HEALTHY MEAL PLAN RECIPES

All recipes courtesy functional nutrition therapist Andrea Laine White, who has a clinical practice in Castle Rock and serves as chief marketing officer and head nutritionist of Baby Fresh Organics, a meal delivery service for kids that can be ordered through SupperBell. Brand-name products are White’s recommendations.

SMOOTHIE RECIPES

SUPERFOOD DETOX PROTEIN SMOOTHIE
Serves 1

INGREDIENTS

  • 8 ounces New Barn organic, unsweetened almond milk
  • 2 scoops Vital Proteins collagen peptides, unflavored
  • 1 tablespoon organic unrefined coconut oil
  • 1 organic banana, frozen
  • 1 cup organic strawberries, frozen
  • ½ cup organic cauliflower, steamed then frozen
  • ½ cup organic beets, cubed, steamed then frozen
  • ½ cup organic baby kale
  • 2 teaspoons fresh ginger root
  • ½ cup ice

OPTIONAL BOOSTS: 2 teaspoons Navitas organic pomegranate powder, 1 teaspoon Navitas organic wheatgrass powder

DIRECTIONS
Blend all ingredients until smooth.

VERY BERRY ENERGY PROTEIN SMOOTHIE
Serves 1

INGREDIENTS

  • 8 ounces MALK organic, unsweetened almond milk
  • 2 scoops Vital Proteins collagen peptides, unflavored
  • ½ avocado
  • ¼ cup organic wild blueberries, frozen
  • ¼ cup organic raspberries, frozen
  • 1 packet Inner Eco organic coconut meat, frozen
  • 1 tablespoon Natierra organic cacao powder
  • ½ cup organic baby kale
  • 2 teaspoons chia seeds
  • 1 teaspoon bee pollen
  • ½ cup ice

OPTIONAL BOOSTS: 1 teaspoon Om organic cordyceps mushroom powder and/or 1 teaspoon Bulletproof brain octane oil

DIRECTIONS
Blend all ingredients until smooth.

TUMMY LOVE COCONUT PROBIOTIC PROTEIN SMOOTHIE
Serves 1

INGREDIENTS

  • 8 ounces organic coconut water (not from concentrate)
  • 2 scoops Vital Proteins collagen peptides, unflavored
  • 1 tablespoon organic unrefined coconut oil
  • 1 cup organic pineapple, frozen
  • ½ cup organic cauliflower, steamed, then frozen
  • ½ cup organic arugula
  • Handful organic mint leaves
  • 2 teaspoons chia seeds
  • 1 packet Inner Eco organic coconut meat, frozen
  • 1 tablespoon Inner Eco fresh coconut water probiotic, original/plain flavor
  • ½ cup ice

OPTIONAL BOOSTS: ¼ teaspoon Klaire Labs Ther-biotic Complete Probiotic Powder and/or 1 teaspoon maca powder

DIRECTIONS
Blend until smooth. Top with CoYo organic coconut milk yogurt, raw pumpkin seeds and unsweetened coconut shreds.

CACAO POW SUPER GREEN PROTEIN SMOOTHIE
Serves 1

INGREDIENTS

  • 8 ounces MALK organic, unsweetened cashew milk
  • 2 scoops Vital Proteins collagen peptides (unflavored)
  • 1 chunk Big Tree Farms cold processed and raw cacao butter
  • 1 organic banana, frozen
  • 1 cup organic strawberries, frozen
  • ½ organic zucchini, raw and frozen
  • ½ cup organic baby spinach
  • ½ cup organic microgreens
  • 1 teaspoon flaxseeds
  • 1 teaspoon Frontier Co-op organic vanilla extract
  • 1 tablespoon Natierra organic cacao powder
  • 1 pinch Himalayan pink salt
  • ½ cup ice

OPTIONAL BOOSTS: 1 teaspoons MRM Superfoods raw organic moringa powder and/or ½ teaspoon MRM Superfoods raw organic spirulina powder

DIRECTIONS
Blend all ingredients until smooth.

SUPER ANTIOXIDANT BLUEBERRY PROTEIN SMOOTHIE
Serves 1

INGREDIENTS

  • 8 ounces organic coconut water (not from concentrate)
  • 2 scoops Vital Proteins collagen peptides, unflavored
  • 1 tablespoon organic unrefined coconut oil
  • 1 cup organic wild blueberries, frozen
  • ½ organic orange, peeled
  • 1 Medjool date
  • 1 organic cucumber, frozen
  • ½ cup organic baby spinach
  • 2 teaspoons hemp seeds
  • 1 teaspoon organic cinnamon
  • ½ cup ice

OPTIONAL BOOSTS: 2 teaspoons Navitas organic acai powder and/or 1 teaspoon Navitas organic camu powder and/or 1 tablespoon Navitas organic goji powder

DIRECTIONS
Blend all ingredients until smooth.

BREAKFAST RECIPES

PROBIOTIC MACRO BALANCE BOWL
Serves 1

INGREDIENTS
Base

  • 3/4 cup CoYo organic coconut milk yogurt
  • 2 scoops Vital Proteins collagen peptides, unflavored
  • 1/3 cup organic butternut squash, cubed and roasted in Fourth & Heart Madagascar Vanilla Bean ghee
  • 2 tablespoons Nuttzo Power Fuel Organic 7 Nut and Seed Butter

OPTIONAL TOPPINGS: chia seeds, hemp seeds. raw Navitas Naturals cacao nibs, unsweetened coconut shreds, organic cinnamon, bee pollen, seasonal fruit, Himalayan pink salt, raw pumpkin seeds, sprouted walnuts

SWEET POTATO STACK
Serves 2

INGREDIENTS

  • Fourth & Heart Himalayan pink salt ghee or other ghee for cooking
  • 1 medium organic sweet potato, peeled and cut into 4, 1-inch thick rounds
  • Himalayan sea salt or Real Salt and black pepper to taste
  • 4 Vital Farms pasture-raised organic eggs, poached
  • 1 teaspoon organic garlic, minced
  • 2 cups organic baby spinach
  • ¼ organic avocado, sliced lengthwise
  • Fresh cilantro (optional)
  • Tabasco hot sauce (optional)

DIRECTIONS
In large skillet, heat ghee over medium heat. Add sweet potato rounds in a single layer and cook until tender and browned on both sides. Remove sweet potato from skillet and sprinkle with salt and pepper. Meanwhile, poach eggs. Add more ghee to skillet, if necessary, and add garlic. Add spinach and cook until wilted, about 1 minute. Add salt and pepper, if desired. On each plate, top two of the sweet potato rounds with two eggs, spinach and avocado. Finish with fresh cilantro and hot sauce if desired.

CASSAVA FLOUR & BANANA PROTEIN PANCAKES
Makes 6-9 pancakes

INGREDIENTS

  • 2 organic bananas
  • 1 Vital Farms pasture-raised organic egg
  • 2 tablespoons Otto’s cassava flour
  • 2 scoops Vital Proteins collagen peptides (unflavored)
  • 1 teaspoon organic vanilla extract
  • 1 tablespoon organic unsweetened coconut shreds (optional)
  • Unrefined organic coconut oil for cooking
  • Nutiva coconut manna (butter) to top (optional)
  • Fresh organic blueberries (optional)

DIRECTIONS
Mash bananas with a fork in a small bowl. Add egg, cassava flour, collagen peptides, vanilla extract and coconut shreds and continue to mix into batter.

Heat large skillet on medium and coat with unrefined organic coconut oil.  Drop batter for small pancakes into skillet. Cook 2-3 minutes, then flip. Top with Nutiva coconut manna (butter) or fresh blueberries (no syrup—I promise you won’t need it!).

LUNCH RECIPES

CAULIFLOWER ‘ALFREDO’ SAUCE
Makes about 3 cups

INGREDIENTS

  • 1 large yellow onion
  • 3-5 garlic cloves
  • 1 tablespoon ghee
  • 1 medium head cauliflower
  • ½ cup Kettle & Fire bone broth
  • 3/4 cup MALK almond or cashew milk
  • ½ teaspoon Himalayan pink salt or Real Salt

DIRECTIONS
Cut onion and garlic into thin slices. Melt ghee in a skillet on low heat, add onion and garlic slices and sauté covered on low until onions are golden and caramelized (minimum 20 minutes). Bring pot of well-salted water to a boil. Cut cauliflower into florets and cook until tender (7-10 minutes). Place tender cauliflower florets into a blender or food processor together with caramelized onions, garlic, broth, nut milk and salt. Pureé until smooth. Store in an airtight container if not using right away.

DINNER RECIPES

BONE BROTH SPAGHETTI SQUASH
Serves 4

INGREDIENTS

  • 1 spaghetti squash
  • 8 chicken breast fillets, thin-sliced and shredded
  • 1 package Bonafide Provisions organic, free-range chicken bone broth
  • 1 bunch carrots, chopped
  • 1 yellow onion, diced (if tolerated)
  • Fourth & Heart Himalayan pink salt ghee or other ghee for cooking
  • 3 gloves garlic, minced
  • 1 bunch kale or spinach, stemmed and ripped into bite-size pieces
  • 1 lemon, to taste
  • Himalayan sea salt or Real Salt and pepper to taste
  • Pine nuts to garnish (optional)

DIRECTIONS
Cut spaghetti squash in half length-wise. Scoop out and discard seeds, flat side down, on a rimmed baking sheet and fill baking pan with water to keep squash moist while baking. Bake 20 minutes at 350 F. Scrape out strands with a fork and set aside. Place chicken in deep pan and cover with bone broth. Cook on medium heat 16 minutes, 8 minutes each side. Remove from heat, shred and set aside. Sautée carrots and onion in ghee, garlic and salt until soft. Combine spaghetti squash, chicken, carrots and onion in skillet and cover again with bone broth. Add kale/spinach and a squeeze of lemon, to taste. Simmer 10 minutes. Top with black pepper and pine nuts.

GRILLED SALMON WITH TURMERIC
Serves 1

INGREDIENTS

  • 4-6 ounces wild sockeye salmon
  • 1 tablespoon coconut oil, liquefied
  • 1 tablespoon olive oil
  • 2 teaspoons organic turmeric
  • 1 teaspoon dill
  • 1 lemon, wedged
  • Himalayan sea salt or Real Salt and pepper to taste

DIRECTIONS
Rinse salmon and pat dry. Combine coconut oil and olive oil in a small dish and gently brush onto the salmon. Season salmon with turmeric, dill and a squeeze of lemon. Add salt and pepper to taste. Grill for approximately 20 minutes on low, or until thoroughly cooked.

BISON BOLOGNESE ZOODLES
Serves 4

INGREDIENTS

  • 1, 24-ounce jar organic tomato sauce, no sugar added
  • 2 organic zucchinis
  • 2 organic yellow squashes
  • Herbs and spices to tastesee note below
  • 1 pound 100 percent grass-fed bison (local preferred)
  • 2 tablespoons organic garlic
  • Fourth & Heart Himalayan pink salt ghee or other ghee for cooking
  • Himalayan sea salt or Real Salt and pepper to taste
  • Kalamata or black olives to garnish

DIRECTIONS
Heat tomato sauce slowly on low. Thoroughly wash and dry zucchinis and squash. Cut off ends. Use a vegetable peeler to peel length-wise strips of zucchini and yellow squash, about the length of half the squash. Stop peeling once you hit the core/seeds. Place all the strips into a large bowl and set aside. Alternatively, you can use a vegetable spiralizer for this step. In medium pan, brown bison on medium heat with garlic and ghee or coconut oil. Season meat with salt, pepper and orange-ginger seasoningsays “herbs and spices to taste” in ingredients to taste. In medium to large pan, cook zucchini and yellow squash in ghee. Lightly salt. Place cooked vegetables on plate and add meat on top. Pour sauce over and garnish with olives.

CHICKEN & CAULIFLOWER RICE STIR FRY
Serves 4

INGREDIENTS

Any veggies: zucchini, purple cabbage, peppers, broccoli, cauliflower, spinach/kale/chard, shredded carrots, asparagus tips, pea pods, etc.

Unrefined organic coconut oil or ghee for cooking

1 cup onions, leeks or shallots, diced

Himalayan sea salt or Real Salt and pepper to taste

Freshly ground black pepper

4 chicken breast fillets (thin-sliced), shredded

Bone broth for cooking

DIRECTIONS
Prep/chop veggies. Melt 2 tablespoons coconut oil or ghee in a large cast iron skillet. Add onions, leeks and/or shallots and stir-fry until tender. Add in the rest of the veggies starting with the ones that take longest to cook. Salt and pepper to taste. Meanwhile, place chicken fillets in deep pan and cover with bone broth. Cook on medium heat 16 minutes, 8 minutes each side. Remove from heat, shred and set aside. Or have the chicken already prepped beforehand. Once chicken is thoroughly cooked, add spinach or other greens. Turn off heat when greens have wilted. Serve over Simple Cauliflower Rice (see recipe).

SESAME SEARED TUNA
Serves 4

INGREDIENTS

  • ¼ cup Coconut Secret Organic Coconut Aminos
  • 2 tablespoons raw honey
  • 2 tablespoons sesame oil
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • ½ cup sesame seeds
  • 6-ounce tuna steaks (frozen)
  • 1 tablespoon coconut oil
  • Wasabi paste

DIRECTIONS
In a small bowl, stir coconut aminos, honey, sesame oil and water. Divide into two equal parts. Stir rice wine vinegar into one part and set aside as the dipping sauce. Spread sesame seeds out on a plate. Coat the tuna steaks with the remaining sauce mixture, then press into the sesame seeds to coat. Heat coconut oil in a cast iron or stainless steel skillet over high heat until very hot. Place steaks in the pan and sear about 30 seconds on each side. Serve with the dipping sauce, wasabi paste and a vegetable.

BISON BURGER LETTUCE WRAPS
Serves 4

INGREDIENTS

  • 1 pound 100 percent grass-fed bison
  • 1 tablespoon organic garlic
  • Himalayan sea salt or Real Salt and pepper to taste
  • Herbs and spices to tastesays orange ginger in directions
  • Spectrum coconut spray oil for cooking
  • 1 head Bibb lettuce (one piece of lettuce on each side of burger) or 1 head romaine lettuce (burger wrapped in lettuce)
  • Organic Diva kalamata olive spread to top
  • Avocado to top

DIRECTIONS
Combine bison and garlic in large mixing bowl. Season with salt, pepper and orange gingernot mentioned in ingredients to taste. Remove rings from hands, wash hands thoroughly and use hands to mix and form into 4 patties. Coat with coconut oil spray and grill to desired taste. Wrap bison burgers in lettuce and top with kalamata olive spread and avocado.

SIDES

SIMPLE CAULIFLOWER RICE
Serves 2

INGREDIENTS

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons ghee
  • ½ onion, finely chopped
  • ½ cup Kettle & Fire organic chicken bone broth or Bonafide Provisions pastured organic chicken bone broth
  • 1½ teaspoons fresh parsley, minced (optional)
  • ½ teaspoon Himalayan sea salt or Real Salt
  • ¼ teaspoon black pepper

DIRECTIONS
Place half the cauliflower in a food processor and pulse until broken down to a rice-like consistency, 15 to 20 pulses. Don’t overcrowd the cauliflower in the food processor, and don’t overpulse, or the “rice” will get mushy. Transfer to a bowl and do the same for the other half. In a large skillet, melt ghee over medium heat and swirl to coat the bottom of the pan. When ghee is hot, add onion and cook, stirring, until translucent, 2-3 minutes. Add riced cauliflower to the skillet and mix thoroughly to combine with the onion. Add broth, cover the pan and steam cauliflower for 10-12 minutes, until tender but not mushy or wet. Remove pan from heat and mix in parsley, if using. Season with salt and pepper.

SWEET POTATO FRIES
Serves 2

INGREDIENTS

  • 1 large organic sweet potato
  • 3 tablespoons Fourth & Heart Himalayan pink salt ghee or other ghee
  • Himalayan sea salt or Real Salt
  • Organic ground cinnamon

DIRECTIONS
Preheat oven to 350 F. Wash, dry and peel sweet potato. Cut vertically down the center. Put flat side on cutting board and cut into long slices. Cut each slice into strips. Leave strips long, or cut in half again for smaller fries. Place fries in large mixing bowl. Melt coconut oil and pour over fries. Mix to thoroughly coat. Season with salt. Spread fries out on a baking sheet. Sprinkle with cinnamon. Bake 45 minutes.

SNACKS

SPICY CACAO-ORANGE ALMONDS
Serves 4

INGREDIENTS

  • ¼ cup fresh orange juice (not from concentrate)
  • 1 tablespoon ghee
  • 2 teaspoons Navitas Naturals cacao powder
  • ½ teaspoon Real Salt
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon orange zest
  • 1 cup raw almonds or macadamia nuts

DIRECTIONS
Preheat oven to 350 F. In small saucepan, bring orange juice to a boil. Reduce heat and simmer, uncovered, until juice has reduced to 2 tablespoons (3-5 minutes). Add ghee and whisk until melted. Remove saucepan from the heat. Add cacao powder, salt, cinnamon, cayenne and orange zest. Wisk until well combined. Add nuts and stir well to coat. Spread nut mixture on a shallow baking pan. Bake 8 minutes, stirring twice, until nuts are toasted and nearly dry. Transfer nuts to a sheet of parchment paper. Sprinkle with a little more salt. Let cool completely before eating. Store leftover nuts in airtight container in the refrigerator for up to three weeks.

GUACAMOLE & CARROT STICKS
Serves 4

INGREDIENTS

  • 1 small shallot, minced
  • Himalayan sea salt or Real Salt, to taste
  • 1 lime, juiced
  • 3 organic avocados
  • Fresh ground pepper
  • Garlic salt (optional)
  • 3 organic carrots, peeled and cut into sticks

DIRECTIONS
In a medium bowl, combine minced shallot, salt and lime juice. Let sit 10 minutes.
Pit and peel avocados. Take half of the flesh and mash it in a bowl with a fork. Pour lime mixture into the bowl and combine with avocado. Dice remainder of avocado flesh into cubes and gently incorporate into mixture in bowl. Add freshly ground pepper and garlic salt to taste. Dip with carrot sticks.

DESSERT

CHOCOLATE MOUSSE
Serves 4

INGREDIENTS
1 can Natural Value organic coconut milk or other organic coconut milk with BPA-free can lining and no guar gum
2 large, ripe avocados, halved
1/3 cup raw honey or Shady Maple Farms grade-B maple syrup
3 tablespoons raw cacao or cocoa powder
1 teaspoon organic vanilla extract
Pinch Himalayan sea salt or Real Salt
Organic raspberries to top

DIRECTIONS
In blender, combine just the solid part of the coconut milk (not the liquid), avocado, honey or maple syrup, cacao or cocoa powder, vanilla extract and sea salt. Blend until smooth, creamy and fluffy. Refrigerate 1 hour; top with raspberries.

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