Lemon Basil Cookies

Ingredients:

• 2 cups blanched almond flour
• 1/4 tsp celtic sea salt
• 1/4 tsp baking soda
• 1/4 cup coconut butter
• 1/4 cup honey
• 1 Tbsp chopped fresh basil
• 1 tsp lemon zest

Directions

1. Combine almond flour, salt, and baking soda in a food processor. 

2. Pulse in coconut butter, basil, and lemon zest.

3. Scoop dough one level tablespoon at a time into a parchment paper lined baking sheet.

4. Press balls of dough down to flatten.

5. Bake at 350 F for 6-10 minutes.

6. Cool for 2 hours.

Makes 18 cookies

Nutrients Per Cookie

Calories: 84

Protein: 3 g

Fat: 6.7 g

Carbohydrate: 3 g

Fiber: 1.3 g

Sodium: 106 mg

Potassium: 40 mg

recipe source: http://elanaspantry.com/lemon-basil-cookies/

Carrot Cake Cupcakes

Ingredients:

• 1 1/2 cups blanched almond flour
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 1/2 Tbsp ground cinnamon
• 3 eggs
• 2 Tbsp grapeseed oil or palm shortening (can also substitute another kind of fat)
• 1/4 cup agave nectar or honey (or other sweetener)
• 1 1/2 cups carrots, grated
• 1/2 cup pecans, chopped

Directions:

1. In a large bowl, combine almond flour, salt, baking soda, and cinnamon.

2. In a separate bowl, mix together eggs, oil, and agave.

3. Stir carrots and pecans into wet ingredients.

4. Stir wet ingredients into dry.

5. Scoop a heaping 1/4 cup batter into a paper lined muffin pan.

6. Bake at 325 F for 18-22 min.

7. Cool to room temperature and spread with frosting if desired.

Makes about 10 cupcakes

Nutrients Per Cupcake (without frosting)

Calories: 151

Protein: 5.4 g

Fat: 12 g

Carbohydrate: 5.6 g

Fiber: 2.4 g

Sodium: 192 mg

Potassium:72 mg

Cream Cheese Frosting:

Ingredients:

• 4 ounces cream cheese, softened to room temperature
• 3 Tbsp honey
• 3 Tbsp heavy cream

Directions:

1. combine cream cheese and honey in a medium bowl until well blended. 

2. Whip in heavy cream until frosting is nice and thick.

3. Spread over cupcakes. 

recipe source: http://elanaspantry.com/carrot-cake-cupcakes/

Choclate Chia Pudding Cups

*Good for after phase 5 when chia can be added back into diet.


Ingredients:

• 3 cups milk (cows, almond, coconut, rice, soy, hemp...)
• 1/2 cup chia seeds
• 1/3 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• Pinch of salt

Directions
     1. Whisk together all ingredients until well combined. Refrigerate pudding until thick- about 3 hours.
     2. Stir the mixture well, then spoon the pudding into individual serving cups. Cover and chill in fridge until ready to eat.


Makes 12 pudding cups (4 ounces each)


Nutrients per serving (using cows milk):
Calories: 83
Protein: 3.4 g
Fat: 3.2 g
Carbohydrate: 14 g
Fiber: 2.3 g
Sodium: 41 mg
Potassium: 100 mg

Cranberry Orange Biscuits

Ingredients:

• 1/4 cup coconut flour
• 1/4 tsp Celtic sea salt
• 1/4 tsp baking soda
• 1/4 cup palm shortening
• 1/4 cup coconut sugar
• 3 eggs
• 1 Tbsp orange zest
• 1/2 cup dried cranberries

1. Place coconut flour, salt, and baking soda in a food processor
2. Pulse in shortening, coconut sugar, eggs, and orange zest
3. Remove blade from processor and stir in cranberries by hand
4. Fill a ¼ cup scoop with batter
5. Release batter onto a parchment paper lined baking sheet
6. Bake at 350° for 20 minutes
7. Cool for 15 minutes
8. Serve

makes 6 biscuits


Nutrients per biscuit
Calories: 146
Protein: 2.8 g
Fat: 11.3 g
Carbohydrate: 9.4 g
Sodium: 180 mg

Lentil Soup

Ingredients

• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 large carrots, sliced or chopped
• 2 stalks celery, chopped
• 1 1/2 cups red and/or green lentils, well rinsed
• 2 quarts water or broth
• Pinch of thyme or any herbs of your choice
• salt to taste

Directions:


Combine first 6 ingredients and bring to a boil. Add seasonings. Reduce heat to medium-low and simmer, partially covered, until lentils are soft. Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes. Puree half of the soup in a blender if you prefer a creamy soup.


Makes about 4 servings
Nutrients per serving:
Calories: 286
Protein: 19 g
Fat: 1 g
Carbohydrate: 51 g
Fiber: 24 g
Sodium: 51 mg
Potassium: 915 mg
Phosphorus: 354 mg

Egg White Protein Oatmeal

Makes 1 Serving


Ingredients:

• 1/2 cup quick cooking oats (you can use regular oats but the cooking time will be a little bit longer)
• 1 ripe banana
• 1/2 cup milk of your choice
• 3/4 cup liquid egg whites
• 1/2 tsp cinnamon

Directions:
1. Peel and mash banana
2. Stir banana and remaining ingredients together in a medium-sized bowl with room at the top so the oats can expand in the microwave with out spilling
3. Microwave on high for 3 minutes, stirring after 75 seconds and then again every 30 to 45 seconds until three minutes are up.
4. Top with your favorite toppings and enjoy.


Nutrients Per Recipe:
Calories: 340
Protein: 29 g
Fat: 3 g
Carbohydrate: 54 g
Fiber: 6 g
Sodium: 427 mg
Potassium: 1011 mg
Phosphorus: 296 mg


Recipe Source: http://www.pbfingers.com/2014/09/17/three-minute-egg-white-oatmeal/

Carob Almond Freezer Fudge

Ingredients:

• 1/2 cup virgin coconut oil melted
• 1/4 cup creamy natural almond butter
• 1/4 cup carob powder, sifted (can use cocoa powder as well)
• 1 Tbsp unsweetened cocoa powder, sifted
• 2-3 Tbsp pure maple syrup (or liquid sweetener of choice)
• 1 tsp pure vanilla extract
• 1/8-1/4 tsp fine grain sea salt
• 1/2 cup gluten free rice crisp cereal (optional), for crunch

Directions:


1. Line a small loaf pan (4"x8") with plastic wrap for easy removal
2. Mix all ingredients together in a large bowl until smooth.

3. With a spatula, scoop the mixture into the prepared pan and smooth out.

4. Freeze for about 20 minutes, or until solid.

5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

Makes 10 large servings
Nutrients Per Serving
Calories: 157
Protein: 1 g
Fat: 15 g
Carbohydrate: 8 g
Fiber: 1 g
Sodium: 73 mg
Potassium: 87 mg
Phosphorus: 40 mg

Recipe Source: http://ohsheglows.com/#ixzz39jOOCSV5