Gluten Free

2 INGREDIENT NUTELLA BROWNIES

2+Ingredient+Nutella+Brownies.+Gluten-Free.+#chocolate+#dessert+#easy+highheelsandgrills.com

Makes 9-12 brownies
INGREDIENTS:

  • 4 large eggs
  • 1 cup Nutella
DIRECTIONS:
  1. Preheat oven to 350°F. Form parchment paper to an 8×8 inch pan, leaving an overhanging and spray with nonstick spray.
  2. Using the whisk attachment for your electric mixer, beat the eggs for 8 minutes on medium-high speed. The eggs should triple in size and be pale in color.
  3. Meanwhile, microwave your Nutella in a small bowl on high, for 1 minute. Let cool until eggs are done mixing.
  4. With your mixer on low speed, add the Nutella to the eggs and mix until just combined. You may need to stop and scrape the bowl a few times before the Nutella is fully incorporated.
  5. Transfer to your prepared pan and bake for 25 minutes or until inserted toothpick comes out clean. {Keep an eye on it. Your oven may cook faster than mine.}
  6. Let cool completely and then remove from pan using parchment sling. Then cut into squares and serve.
  7. Can be stored in airtight container in refrigerator for up to one week.

COCONUT PANCAKES

paleo-coconut-flour-pancakes

INGREDIENTS

  • 2 Organic Eggs and 1 Egg White
  • 3 Tablespoons of Coconut Flour
  • 1 Tablespoon of Organic Coconut Oil

DIRECTIONS:

  • Whisk Eggs
  • Add Coconut Flour to eggs
  • Cook like pancakes on low heat with organic coconut oil
  • Enjoy!

RESISTANT STARCH RECIPES

resistant starch

TRY: White or Sweet Potatoes 

RESISTANT STARCH: 1/2 cup
Serve cold potato salad as a side dish
Add chilled, chunked red potatoes to a salad

TRY: Brown Rice

RESISTANT STARCH: 1/2 cup
Mix chilled brown rice with almond milk, raw almonds, dried cranberries, and cinnamon in place of cold cereal for breakfast

TRY: Corn

RESISTANT STARCH: 1/2 cup

Add to a taco salad
Sprinkle into salsa

CHIA PEANUT BUTTER PROTEIN BALLS

chaipeanut

INGREDIENTS:
6 Dates or 4 Mejdool Dates
1 Scoop Raw Vegan Protein Powder
2 Tablespoons Organic Peanut Butter
3 Tablespoons Organic Almond Butter
2 Tablespoons Organic Chia Seeds

DIRECTIONS:
Pulse until grainy and mixed. Roll into 10 tablespoon sized balls and refridgerate for at least 5 Hours. Then serve and enjoy!

SPICED SWEET POTATO FRIES

sweepfries

INGREDIENTS:

Two Large Sweet Potatoes, peeled and cut into 1 inch by 4 inch sticks
3 Tablespoons Olive Oil
1/2 Teaspoon Black Pepper
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Cumin
1/4 Teaspoon Garlic Powder

DIRECTIONS:
Preheat the oven to 400 degrees Fahrenheit. Place the sweet potato pieces in a large bowl, add the olive oil, and stir until the potato pieces are evenly coated in the oil. Add the spices and mix well until they are evenly distributed over the potato pieces.
Place the sweet potato pieces flat on a large baking sheet, drizzling any remaining oil over the top. Spread the pieces out over the top of the baking sheet and put it in the oven. Allow to bake for 15 minutes, then remove the tray, flip the pieces over, and place the tray back in the oven for another 10 minutes. You can then remove the tray from the oven and serve the sweet potato fries immediately, or, if you want the fries to be extra-crispy, you can then turn the oven up to 475 degrees Fahrenheit and leave them in for another 3-5 minutes, watching closely to make sure that they don’t over-crisp and burn. Let cool and serve!

CLEANSING DETOX SOUP

detoxsoup

INGREDIENTS
• 1/4 cup water (or vegetable broth)
• 1/2 of a red onion, diced
• 2 cloves garlic, minced
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1 small head of broccoli, florets
• 1 cup chopped tomatoes
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon turmeric (I used powdered)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper, or to taste (optional)
• fine-grain sea salt and black pepper, to taste
• 6 cups water (or 4 cups vegetable broth + 2 cups water)
• 2 cups kale, de-stemmed and torn in pieces
• 1 cup purple cabbage, chopped
• juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
DIRECTIONS:
• In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
• Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
• Enjoy!

HOMEMADE CHOCOLATE LARABARS

larabar

INGREDIENTS

  • 15 Pitted Medjool Dates
  • 3 T Cocoa Powder
  • 1 1/2 cup Raw Organic Almonds
  • 2 T water

DIRECTIONS:

  • In the food processor, mix the dates and water until a paste forms.
  • Add in the cocoa powder and almonds and continue to pulse until a dough comes together.
  • Line an 8×8 baking dish with parchment leaving enough room for some to stick out the sides. That way the bars will be easier to pull out.
  • Place in the fridge to firm up for a couple hours.
  • Enjoy!

No-Bake Chocolate Covered Red Velvet Cake Pops

SERVES: 10

INGREDIENTS:

  • 1 small roasted beet (or cut a large one in half)
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 4 soft pitted Medjool dates
  • 1 tablespoon full-fat coconut milk, or other non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan homemade mini chocolate chips
  • 1/2 85% dark chocolate bar, roughly chopped
  • 10 cake pop sticks

PREPARATION:

  1. Prep a baking sheet or large cutting board with parchment paper and set aside.
  2. In a food processor, combine all ingredients from beet to vanilla and pulse until smooth. It should resemble red velvet cookie dough.
  3. If adding chocolate chips, remove the blade from the processor, and fold in the chocolate chips with a spatula. Scoop out cookie dough using a scoop or tablespoon, and roll into your hand to form a ball and set on parchment paper. Place cake bites in the refrigerator.
  4. Heat a saucepan with a few inches of water over high heat and add chocolate to a heatproof bowl.
  5. Place the bowl of chocolate over the saucepan and melt chocolate, stirring occasionally.
  6. Remove cake bites from the refrigerator and insert one cake pop stick into each one. Carefully dip each cake pop into the melted chocolate mixture and place back on the parchment paper.
  7. Place in the refrigerator for the chocolate to set for about 15-20 minutes. Remove and serve in a jar, if desired.

NOTES:

If your dates are not soft, simply soak them in hot water for about 5 minutes.

Smoothies

GREEN DETOX SMOOTHIE

greendetoxsmoothie

INGREDIENTS:
• 3 cups frozen diced pineapple
• 3 cups fresh baby spinach
• 1 cup frozen diced banana
• 1 celery rib (optional)
• 1 Tbsp. grated fresh ginger (start with less and add more if desired)
• 1 Tbsp. chia seeds
• juice from half a lime
DIRECTIONS:
Combine all ingredients in a blender and pulse until smooth. Add a little water or juice if needed to help the blender blend.

SUNRISE "GREEN" SMOOTHIE

sunrisesmoothie

INGREDIENTS:

  • 2-3 cups organic spinach
  • 1 cup unsweetened vanilla almond milk
  • 1-2 cups frozen strawberries
  • 1 cup frozen blueberries
  • 1/2 frozen banana
  • 2 tablespoons flaxseeds

DIRECTIONS:

  • Blend until smooth and vortex is created in center of blender (VitaMix!).
  • Pour and garnish with a fresh strawberry.
  • Serve and enjoy!!!

MATCHA GREEN TEA SMOOTHIE

matcha

INGREDIENTS:

  • 1 teaspoon Organic Green Matcha Tea- Ceremonial
  • 1 cup Unsweetened Coconut Milk
  • 1/4 cup ice

DIRECTIONS:

  • Blend and Enjoy!