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Dark Chocolate Covered Raisins

Ingredients: 1 1/2 cups dark chocolate chips (we recommend Enjoy Life brand) 1 tablespoon butter 12 ounces raisins   Instructions: Melt the chocolate chips and butter over low heat, stirring until the chocolate chips are melted and smooth. Add the raisins and stir until well combined and mixed together. Spread out on a cookie sheet that has been lined with waxed paper and refrigerate for several hours or until firm. ...

BLT Salad Bowl

Ingredients: 2 romaine hearts of lettuce 1 large avocado 2 handfuls of cherry tomatoes 1/2 a cucumber 4 slices of bacon 1/2 a handful of feta cheese   For the dressing: Extra virgin olive oil Balsamic vinegar Mustard Lemon juice Salt   Instructions: Cook your bacon until it's nice and crispy. While it's sizzling away, chop everything else up into bite-sized pieces. Throw it all in a bowl, followed by ...

Paleo Peach Coconut Smoothie

Ingredients: 1 cup full fat coconut milk, chilled 1 cup ice 2 large fresh peaches, peeled and cut into chunks fresh lemon zest, to taste   Instructions: Add coconut milk, ice, and peaches to a blender. Using a microplane, add a few gratings of fresh lemon zest to taste. Blend on high speed until smooth. Enjoy!   Recipe inspired by: Cook Eat Paleo

Tomato, Cucumber and Avocado Salad

Ingredients: 1 green bell pepper 1 1/2 cups cherry tomatoes, quartered 1 cucumber 1 ripe avocado 1 tablespoon red wine vinegar 1/4 cup olive oil juice of 1 lemon salt and pepper, to taste 2 tablespoons fresh cilantro or parsley (pick your favorite!) Instructions: Chop your veggies, removing any seeds/skins/stems. Whisk together olive oil, vinegar, lemon juice, salt, pepper and fresh herbs of your choosing and pour over salad. Toss ...

Dark Chocolate Cherry Bites

Ingredients: 1 14oz. can coconut cream 1/3 cup honey 2 cups finely shredded coconut 10oz. bag of frozen cherries 1 bag enjoy life chocolate chips   Instructions: In a small saucepot over medium heat, cook coconut cream until boiling. Add honey and stir until completely dissolved. Reduce to a simmer and cook for 35-40 minutes, stirring occasionally. The mixture should reduce to slightly more than one cup. While the coconut ...

Cranberry Chicken Stuffed Squash

Ingredients: 2 small butternut squash 1 tablespoon coconut oil, plus more as needed 4 (boneless, skinless) chicken thighs 1 onion 2 cloves garlic 2 large parsnips 1 cup cranberries 1 teaspoon fine sea salt 1/2 teaspoon black pepper Parsley leaves, for garnish (optional)   Instructions: Preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an ...

No-Bake Coconut Snowballs

Ingredients: 1 3/4 cup unsweetened shredded coconut  3 teaspoons coconut oil 3 tablespoons maple syrup 2 tablespoons unsweetened coconut milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt Organic dark chocolate   Instructions: 1. Place 1 cup shredded coconut and 3 teaspoons coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while until it reaches a butter consistency. 2. ...

Avocado Deviled Eggs

Ingredients: 8 eggs, hardboiled 1 ripe avocado 1/3 cup sour cream 2 teaspoons fresh lemon juice salt and pepper paprika seasoned salt (optional)   Instructions: Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side. Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to ...

Date Nut Torte

Ingredients: 2 cups raisins 2 cups walnuts 1 1/2 teaspoons vanilla 1/2 teaspoon cinnamon 1 cup soaked, pitted dates (soaked for 10 minutes) 1 organic lemon, juiced   Instructions: Blend the first four ingredients in a food processor with an "S" blade until mixture is well combined. Walnuts will be in small pieces. Be careful not to over-process as the oil will separate out of the walnut mixture, creating a ...
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