Add maple syrup, chia seeds, flax seeds and vanilla to a small bowl or liquid measuring cup. Stir to combine and let sit while you toast the oats and nuts.
Toast oats in a pan over medium low heat for 5 minutes, stirring occasionally. Add walnuts and toast until the nuts are fragrant.
Add oats and nuts to the food processor and pulse into a rough flour. Add salt and collagen and pulse to combine thoroughly. Add Your Super chocolate lover and pulse to combine. Add the syrup, chia and flax mixture to the food processor and turn on until completely combined and the dough starts to pull away from the sides. The dough should easily come together to form balls (if it doesn’t, it needs more time in the processor).
Form the dough into balls and chill in the freezer for 4 hours. Store in the refrigerator or freezer. Enjoy!
This recipe is so easy and the chicken always turns out wonderfully! Cooking times will vary based on the cut and size of chicken you are using.
1 1/2 lbs chicken
large pinch sea salt
4 TB avocado oil
1/4 cup arrowroot
pinch of sea salt and pepper
2 TB water or milk
1/2 cup arrowroot
1/4 cup coconut flour
1/4 tsp sea salt
pinch black pepper
1/8 tsp garlic powder
1/4 tsp chili powder (smoked chili is awesome!)
Take the chicken out from the refrigerator and pat it dry. Season it with salt and pepper. Let it sit at room temperature for 20 minutes. Preheat your oven to 400 degrees. Grease a large cast iron pan(s) (or two if needed to not crowd the chicken) with the avocado oil
Get out three bowls. Place 1/4 cup arrowroot in the first bowl. Add a pinch of sea salt and black pepper. Stir to combine.
Add the egg and water or milk to the second bowl. Whisk together.
Add 1/2 cup arrowroot, 1/4 cup coconut flour, sea salt, black pepper, garlic powder and chili powder to the third bowl. Stir to combine.
Add the chicken pieces, one at a time, to the first bowl, then the second bowl, then the third bowl. Place the coated chicken in your greased cast iron pan.
Place the pan in the oven and bake until the chicken is done (165 degrees), flipping halfway through cooking. Remove the chicken to a plate or tray to rest for a few minutes. Enjoy!
I love a smoothie for breakfast. It is such an easy and delicious way to start the day with nutrient dense ingredients. In order for a smoothie to be filling enough for a meal, it must include fat and protein. Below is my go-to formula for a smoothie meal!
1/4 cup + 3 TB extra virgin olive oil or avocado oil
a very large pinch salt
pinch of black pepper
1/4 cup + 2 TB cashew butter
1 small garlic bulb
2 tsp nutritional yeast
pinch of paprika
pinch of cayenne
pinch of chilli powder
juice and zest of half a lemon
Turn oven to 450 degrees.
Chop the tomatoes (unless they are cherry or grape tomatoes). Coat the tomatoes in 1 TB avocado oil in a cast iron pan. Season with a pinch of salt and pepper.
Place the cast iron pan on the top rack of your oven and roast the tomatoes 20 minutes. Turn the broiler on and roast for an additional 3-5 minutes, until blackened. Remove from the oven, season with an extra pinch of sea salt and allow to come to room temperature.
Combine the tomatoes with the remaining oil, salt, pepper, nutritional yeast, paprika, cayenne, chili powder and lemon juice and zest in a high powered blender until well combined and creamy! Season to taste with sea salt, chili powder and lemon juice, if needed.
This is a fantastic sauce for adding to dishes, dipping and topping. This sauce also freezes well.