Prep Once, Grill All Week

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Prep Once, Grill All Week

Dine al fresco every night with these easy summer meals. Prep them all ahead on Sunday, then simply finish off the pre-chopped, pre-portioned, pre-marinated recipes on the grill throughout the week.

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Tahini fudge

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Tahini fudge

Yield: About 15 pieces

1/2 cup tahini
3/4 cup coconut butter
1/4 cup pili nut butter (sunflower-seed or cashew butter would also work; I used Pili Hunters Raw Cacao Pili Nut Butter)
1 scoop collagen peptides
3 tbsp maple syrup (I used Lakanto Sugar-Free Maple Syrup)
1 tbsp raw honey
Pinch of fine sea salt
1 tsp vanilla extract
3 ChocZero 50% Dark Chocolate Squares, broken up (or sub about 1 oz of your favorite chocolate)
Flaky sea salt, optional

  1. In a stainless steel bowl, combine tahini, coconut butter, pili butter, collagen, maple syrup, honey and fine salt. Place over a pan of simmering water and cook, whisking, until well combined and warm.

  2. Remove bowl from heat; whisk in vanilla. Add chocolate pieces and fold in with a silicone spatula until melted and marbled in; don’t mix it all the way in. Spoon into silicone candy molds. Sprinkle with flaky sea salt and refrigerate until firm. Transfer to a covered container and store in the fridge.

    ***Adapted from Mark Sisson’s tahini fudge recipe

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All the Chocolate Paleo Banana Bread

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All the Chocolate Paleo Banana Bread

2 tbsp coconut flour

2 tbsp cacao powder

1 scoop collagen peptides

1/4 tsp fine sea salt

1/2 tsp baking soda

3/4 tsp baking powder

3 ripe bananas

3 large eggs

1 tsp vanilla extract

1/3 cup nut butter (I used Barney Butter Chocolate Almond Butter)

3 tbsp Fourth & Heart Chocti chocolate-ghee spread (see NOTE)

1/3 cup mini chocolate chips (I used Lily’s no-sugar dark-chocolate baking chips)

  1. Preheat oven to 350F; line an 8x4-inch loaf pan with parchment. 

  2. In a large bowl, mix flour, cacao, collagen, salt, baking soda and baking powder. In a blender or food processor, combine bananas, eggs, vanilla, nut butter, and Chocti; blend until smooth. Pour into bowl with cacao mixture; stir until well mixed. Fold in chocolate chips.

  3. Spread in loaf pan. Bake 45-55 minutes, until a toothpick inserted in center comes out clean. Store leftovers covered in the fridge. 

    NOTE: About the Fourth & Heart Chocti spread — it is a jar full of magic. Cacao, grass-fed ghee and dates blended into the most luscious spread ever. If you haven’t tried it yet, I recommend that you examine your life choices. Seriously. Go buy some right now. Go ahead. I’ll wait.

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A Better Way to Keto

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A Better Way to Keto

Welcome to keto 2.0 — a new version of the low-carb eating plan that focuses on nonstarchy vegetables, nuts and seeds, and some fish. In this plant-forward plan, you can reap all the benefits of a keto diet, such as weight loss, increased energy and brain health support, minus red meat and poultry. With 8 recipes, including Carrot Cake Pancakes, Wedge Salad with Shiitake Bacon and Blue Cheese Dressing, Keto Falafel Bowl and more.

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