Recipes

A beautiful, berry-packed layered "CHEESECAKE" that's fit for a celebration! No dairy, gluten, eggs, or refined sugar. And no baking!

Ingredients:

Crust:

• 1 cup almonds
• 1/2 cups walnuts
• 2 Tbs coconut oil
• 1 Tbs maple syrup
• Pinch of salt

Cheesecake:

• 1 cup blanched almonds - soaked
• 1 cup raw cashews - soaked
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 3 Tbs lemon juice
• 1 tsp vanilla extract
• 1/2 cup blackberries - + 3/4 cup for layering
• Dash of pink salt

Loaded with grated carrots, raisins and cinnamon flavor these carrot cake overnight oats taste like cake for breakfast! Vegan and gluten-free.

Ingredients:

• ½ cup oats
• ¾ cup unsweetened almond milk, or any milk
• 3 Tablespoons grated carrots
• ½ – 1 Tablespoon maple syrup
• ½ Tablespoon raisins
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla
• ¼ teaspoon almond extract, optional
• 1 Tablespoon unsweetened flaked coconut
• 1 Tablespoon chopped walnuts or pecans , for topping

A thick, creamy, and decadent Keto Chocolate Raspberry Smoothie with less than 6 grams of net carbs and ready in under 5 minutes.

Ingredients:

• ⅓ cup Frozen Raspberries
• 1 cup Unsweetened Almond Milk
• 1 tablespoon Almond Butter or peanut butter
• 1 ½ tablespoon Unsweetened Cocoa Powder
• 2-3 tablespoons Erythritol or 8-10 stevia drops
• 1 teaspoon Chia Seeds or hemp powder
• ⅔ cup Ice Cubes
• ½ teaspoon Vanilla Extract

Instructions:

• Add all the ingredients into a blender. The order doesn't matter.

• Blend at high speed for 45 seconds to 1 minute, stop the blender and taste your smoothie.

• Adjust the texture and sweetness if desired. If you like your smoothie sweeter, add extra erythritol or a few vanilla stevia drops. You can also add 2 or 3 extra ice cubes to thicken your smoothie.

• Blend again until smooth and serve immediately.

The creamiest, smoothest pie with a tangy lime punch that is sure to please!

Ingredients:

Crust

• 1 cup almonds
• 3/4 cup pitted dates
• Pinch pink salt - (optional)
• 1 tsp ground vanilla beans - or extract (optional)
• Splash of water to help blend - if needed

Filling

• 2 medium ripe avocados
• 1/2 cup maple syrup - or honey
• 1/3 cup fresh lime juice - from about 2 large limes
• 1 tsp vanilla extract
• 1/8 tsp pink salt
• 1/2 cup virgin coconut oil - melted
• Zest for garnishing

Your favorite luscious lemon dessert got a whole foods makeover! With NO cooking involved!

Ingredients:

Crust

• 2 1/4 cups pecans - or nut of choice
• 1 Tbs coconut oil
• Pinch of Himalayan pink salt
• Splash of water to help blend
• Optional: add 2 medjool dates for sweetness

Lemon Pudding

• 1 cup cashew butter - (I used homemade)
• 1 13..7 oz can Thai Kitchen coconut milk - solid cream only
• 3 1/2 Tbs lemon juice
• Zest of 3 lemons (or more) - about 2 Tbs+
• 55 drops Sweet Leaf vanilla creme stevia - to taste
• 1 tsp vanilla extract
• Pinch of Himalayan salt - if cashew butter is unsalted
• 1/4 to 1/2 tsp turmeric - for color
• 1/4 cup coconut milk (optional) - for lighter texture

This flourless chocolate cake is rich, fudgy and incredibly easy to make. It's the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.

Ingredients:

Cake

• 1 cup dark chocolate chips
• ½ cup solidified coconut oil
• ½ cup coconut sugar
• Pinch of sea salt
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup cocoa powder

Chocolate ganache

• ½ cup dark chocolate chips
• ¼ cup non-dairy milk, almond, oat or coconut milk work

Topping

• Powdered sugar, for topping
• Fresh raspberries, for serving

This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!

Ingredients:

• 8 ounces (227g) dried chickpeas* (1 cup + 2 tbsp)
• 1 teaspoon baking soda, divided
• A generous ¾ cup (175-195g) good-quality tahini
• 6 tablespoons freshly squeezed lemon juice, plus more to taste
• 3 garlic cloves, chopped**
• 1 teaspoon ground cumin, plus more to taste
• Kosher salt
• Freshly cracked black pepper to taste
• 6 to 10 tablespoons ice water

This oatmeal smoothie tastes just like a cinnamon oatmeal cookie, but in smoothie form. It's healthy, packed with over 20 grams of protein and makes for a great breakfast or post-workout snack! Vegan + gluten-free.

Ingredients:

• 1 frozen banana, (chopped into chunks)

• ½ cup unsweetened almond milk , or oat milk, plus more as needed to reach desired consistency 

• 3 Tablespoons old fashioned rolled oats

• 1 scoop (25 grams) vanilla protein powder, I used Nuzest

• ½ teaspoon cinnamon

• ½ teaspoon pure vanilla extract

Instructions

• Place banana, milk, oats, protein powder, cinnamon, and vanilla in a high-powered blender and blend until smooth.

• If the smoothie is too thick, add a little more milk.

• Pour into a glass or bowl (depending on whether you want to use a spoon or straw) and top with your favorite smoothie toppings.

These moist Almond Flour Lemon Poppy Seed Muffins are delicious low-carb keto lemon muffins perfect as a snack in the afternoon. Plus, with only 3.3 grams of net carbs each, there's no guilt about enjoying this treat!

Ingredients:

• 3 large Eggs
• 3 tablespoons Unsweetened Almond Milk
• ¼ cup Lemon Juice
• ⅓ cup Melted Coconut Oil (note 2)
• ½ cup Granulated Sweetener of Choice I used sugar-free erythritol (note1)
• 1 tablespoon Vanilla Extract
• 2 ½ cups Almond Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Poppy Seeds
• 2 tablespoons Lemon Zest
• ¼ teaspoon Salt

Creamy Vegan Broccoli Soup is ready in just 30 minutes and packs some serious flavour. This is soup is perfectly creamy and will have you reaching for seconds!

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 4 cups broccoli floret
• 1 medium russet potato, peeled and cut into small cubes
• 2 tbsp nutritional yeast
• 3/4 cup coconut milk
• 3 1/4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot on medium heat then add the onions and garlic and sateé for 2-3 minutes.
2. Add the broccoli florets and potato and mix everything together.