1 tbsp tiger nuts, crushed (use a food processor for this)
Fresh berries (raspberries, strawberries or blackberries)
1. Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.
2. Process all filling ingredients in a high-powered blender until completely smooth. Note: Tiger nuts are not easy to breakdown, so you may need to blend for a while, scraping the sides of the blender along the way.
3. Transfer cheesecake filling into small glass container (5″x 5″) and smooth out.
4. Decorate with toppings and freeze for at least 5 hours. Cut cheesecake into bars and carefully remove from container. Thaw out briefly before serving. You can keep these bars frozen or refrigerated afterwards.
Make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. OR store them in the fridge if you plan on consuming them within a week or so.
Coconut Lemon Muffins
INGREDIENTS: (makes 12 muffins)
6 pastured eggs
1/2 cup coconut flour, sifted
1/2 cup coconut oil, melted
1 lemon, zest and juice
1/4 cup honey
1 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking powder
1. Preheat oven to 350F. Place liners in muffin tin.
2. Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed. Note: Steps 2 & 3 can be done using a food processor to make things easier.
4. Fill each muffin slot 3/4 of the way with batter.
5. Bake for 25-minutes. Let muffins cool in tray before removing.
Have you ever wondered what the difference is between a raw, extra virgin coconut oil and expeller pressed coconut oil?
The main difference is that expeller pressed coconut oilis more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless so you won’t get a coconut taste or smell infused into your food.
Try this simple pan-cooked scallop dish that uses coconut oil – so much great flavour when coconut oil and lemon juice come together.
Coconut Lemon Scallop Salad
INGREDIENTS: (serves 1)
4 dry sea scallops
2 cups arugula
1 tbsp. coconut oil (expeller pressed)
1 tbsp. olive oil
1 tsp. herbes de Provence (thyme, marjoram, savory, rosemary, hyssop, bay leaf)
Sea salt to taste
Note: Feel free to swap the herbes de Provence for different herbs.
1. Using a shallow pan, heat coconut oil over medium-high heat.
2. Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.
3. Once scallops are cooked, squeeze half a lemon into pan and coat scallops in the juice.
4. Place arugula onto a plate and top with scallops, pan juices, olive oil, dried herbs and sea salt.
5. Toss ingredients together and enjoy!
Did you know? The MCFA (medium chain fatty acids) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, an increase in energy, accelerated healing and improved immunity.
Hi! I’m Jennifer …
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.