Yogurt Fruit Dip
1 cup plain full-fat Greek yogurt
1 cup whipped topping, like Truwhip or Cool Whip
Fruit for serving: strawberries, blueberries, grapes, pineapple, apples, etc.
Gently stir yogurt and whipped topping together in a mixing bowl.
Place in a serving bowl and arrange fruit around for easy dipping. Serves 6.
Banana Blender Muffins
1 cup fine blanched almond flour
1 cup old-fashioned rolled oats
⅓ cup pure maple syrup
¼ cup unsweetened almond milk
2 large ripe bananas mashed (about 1 cup)
2 large eggs
2 tablespoons coconut oil melted
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon fine sea salt
Pinch ground cinnamon
¼ cup chocolate chips, plus more for topping
Preheat the oven to 350 degrees and line a 12-cup muffin tin with silicone liners. Spray with cooking spray.
Combine all ingredients – except for chocolate chips – in a blender and blend until smooth.
Gently fold in chocolate chips.
Pour or scoop the batter into lined muffin cups and top with additional chocolate chips.
Bake for 22 to 25 minutes, until the tops are golden brown and a toothpick comes out clean.
Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack. Makes 12.
Tortilla Pizzas
4 flour tortillas (8 to 10 inch)
1 cup pizza sauce or another favorite pasta sauce
1 ⅓ cup shredded mozzarella cheese
Optional toppings: parmesan cheese, crushed red pepper flakes, fresh basil
Preheat oven to 425 degrees.
Spread 1/4 cup of sauce on each tortilla.
Sprinkle 1/3 cup shredded cheese on each tortilla.
Bake tortilla pizzas on a pizza stone or directly on the oven rack (with a cookie sheet below to catch any melted cheese drips) for 7 to 9 minutes or until edges are browned and cheese is bubbling. Cook time will vary based on your oven and size of tortillas. Watch carefully near the end, so the tortillas don’t burn.
Before serving, sprinkle on red pepper flakes, parmesan, and basil (optional). Serves 4.
Toasted Coconut Chia Bars
1 cup unsweetened shredded coconut
3 pitted Medjool dates
2 tablespoons honey or brown rice syrup
2 tablespoons chia seeds
2 tablespoons almond butter
1 tablespoon mini chocolate chips
1 ½ tablespoons water, if needed
Add shredded coconut to a sauté pan over medium heat to toast. Toss consistently until the coconut shreds are golden, approximately 5 minutes. Do not let coconut burn. Remove from heat and allow coconut to cool for 10 minutes.
Add cooled toasted coconut, dates, honey, chia seeds, almond butter, and chocolate chips into the base of a food processor and process until fully combined and a ball of dough starts to form. If the mixture seems a little dry and isn’t really sticking together or forming a ball, add water (up to 11/2 tablespoons). Process again and the ball should form.
Remove dough from the processor and press into an 8-inch loaf pan lined with parchment paper. Place the loaf pan in the fridge for 30 to 60 minutes to let the bars set. Cut into 6 bars and store in the fridge until ready to enjoy. They should last up to one week in the fridge or up to 3 months in the freezer. Serves 6.
