This recipe is- autoimmune, beef, corn free, dairy free, dinner,  egg free,  gluten free,  grain free, low glycemic
low lectin, nightshade free, nut free,  one pan, paleo,  pork free, soy free, sugar free

Ingredients:  2 servings, 25 minutes &  10 ingredients

• 1/4 cup Coconut Aminos
• 2 Garlic (clove, minced)
• 1 1/2 tbsp Ginger (fresh, grated or minced)
  
• 1 tbsp Lime Juice
• 1 tbsp Coconut Oil
• 2 Sweet Potato (small, peeled and spiralized into noodles)
• 2 cups Broccoli (cut into florets)
• 1/2 Yellow Onion (medium, roughly chopped)
• 2 tbsp Water
• 8 oz Extra Lean Ground Beef

Directions:

1. In a small mixing bowl combine the coconut aminos, garlic, ginger, and lime juice. Set aside.
2. Heat the coconut oil in a large non-stick pan or skillet with a lid. Add the sweet potato noodles and saute for six to eight minutes or until the noodles are tender. (If the noodles start to stick to the pan, add a couple of drops of water.) Remove the noodles from the pan and set them aside.
3. Add the broccoli and onions to the pan. Add the water and cover with a lid. Steam for four to five minutes until the broccoli is tender. Remove from the pan and set aside.
4. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
5. Add the steamed broccoli and onions to the pan with the beef then add the coconut aminos sauce and stir to combine. Bring the sauce to a bubble and let it cook for two to three minutes. Add in the sweet potato noodles and stir to combine. Continue to cook until the noodles have warmed through.
6. Divide between plates and enjoy!

Side Notes:
Leftovers- Refrigerate in an airtight container for up to three days.
More Flavor- Add sesame oil, red pepper flakes, hot sauce or maple syrup to the sauce.
Additional Toppings- Green onion, cilantro and/or sesame seeds.
Sweet Potato Noodles -Two small sweet potatoes are equal to approximately four cups of sweet potato noodles.
No Coconut Oil-Use avocado oil instead.

This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free, low fodmap, low glycemic, nightshade free, pescatarian, pork free, snack,  soy free, vegan, vegetarian

Ingredients:  10 servings, 1 hour 15 minutes &  5  ingredients

• 5 1/4 oz Dark Chocolate (at least 70% cacao, broken into pieces)
  
• 1 1/2 tbsp Coconut Oil
  
• 1/2 cup All Natural Peanut Butter
  
• 1/2 tsp Vanilla Extract
  
• 1/8 tsp Sea Salt
  

Directions:

1. Arrange paper baking cups on a plate or a small baking sheet. Set aside.
   
2. Set up a double boiler: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape.
3. Bring water to a boil then reduce to lowest heat. Add the dark chocolate and coconut oil to the smaller pot and stir until melted. Remove from heat.
4. Divide half of the melted chocolate between the paper baking cups. There should be a thin, even layer of chocolate in each baking cup. Freeze for 10 to 15 minutes until solid.
5. Meanwhile, in a bowl combine the peanut butter, vanilla and salt. Stir until smooth.
6. Divide the peanut butter between the baking cups by spooning the peanut butter into the center of solid chocolate. Drizzle the remaining melted dark chocolate around and overtop the peanut butter.
7. Return to the freezer for about 30 minutes or until solid. Enjoy!
   

Side Notes:
Leftovers - Refrigerate in an airtight container for up to one week or freeze for up to one month. Peanut Butter Cups will melt if stored at room temperature.

Serving Size - One serving is one peanut butter cup.

Nut-Free - Use sunflower seed butter instead.

Additional Toppings - Sprinkle the top of the peanut butter cups with coarse sea salt.

No Double Boiler - Microwave the dark chocolate and the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted. Be careful not to overheat.

This recipe is- corn free, dairy free, dessert, egg free, gluten free, grain free,  nightshade free, oil free, paleo
pescatarian,  pork free, snack, soy free, specific carbohydrate, sugar free, vegan, vegetarian

Ingredients:  12 servings, 15 minutes &  7  ingredients

• 3/4 cup Pitted Dates
  
• 1/2 cup Almonds (raw)
  
• 1/4 cup Cashews (raw)
  
• 1/2 tsp Cinnamon (ground)
  
• 1/4 tsp Ground Ginger
  
• 1/2 tsp Vanilla Extract
  
• 1/4 tsp Sea Salt
  

Directions:

1. Add the dates, almonds, cashews, cinnamon, ginger, vanilla and sea salt to a food processor and blend until well mixed and sticky.
2. Transfer to a medium-size mixing bowl. Form into even balls with your hands and store in the fridge or freezer until ready to enjoy.
   

Side Notes:

• Serving Size- One serving is equal to one ball.
  
• Leftovers- Store in an airtight container in the fridge up to one week. Store in the freezer for longer.
  

This recipe is- cookie, corn free, dairy free, dessert,  egg free, gluten free, nightshade free, nut free, pescatarian, pork free, snack, soy free, vegan, vegetarian

Ingredients:  12 servings, 45 minutes &  10  ingredients

• 1 tbsp Coconut Oil
  
• 2 cups White Navy Beans (cooked, from the can)
  
• 1 cup Oats (quick or rolled)
  
• 1/2 cup Unsweetened Applesauce
  
• 2 tsp Vanilla Extract
  
• 1/2 tsp Baking Soda
  
• 1 1/2 tsp Baking Powder
  
• 1/2 cup Pitted Dates
  
• 1 cup Dark Chocolate Chips (divided)
  
• 1/2 tsp Sea Salt (coarse, optional)
  

Directions:

1. Preheat oven at 350ºF (177ºC) and grease your pie pan or springform pan with coconut oil (use a 10-inch pan for 12 servings).
2. Combine beans, oats, applesauce, vanilla, baking soda, baking powder and dates in a food processor until well blended. Stir in 3/4 of the chocolate chips.
3. Transfer the cookie batter to your pan and spread into an even layer. Sprinkle the remaining chocolate chips on top, and bake for 35 minutes or until golden brown.
4. Remove from oven. Sprinkle with salt (optional) and let cool before serving. Enjoy!
   

Side Notes:

• No White Beans- Use chickpeas instead.
  
• Storage- Refrigerate up to 5 days or freeze in individual servings.
  

This recipe is - dairy free, dessert, egg free, gluten free, nightshade free, 
nut free, pescatarian, soy free, vegan, vegetarian

Ingredients:  8 servings, 50 minutes & 7 ingredients

• 1/3 cup Coconut Oil
  
• 3 Apple (large, cored, chopped)
  
• 2 cups Frozen Cranberries
  
• 1/2 cup Maple Syrup
  
• 3/4 cup All Purpose Gluten-Free Flour (divided)
  
• 1 1/2 cups Oats
  
• 1/4 cup Coconut Sugar
  

Directions:

1. Preheat the oven to 350°F (175°F). Use a little bit of coconut oil to grease the baking dish.
2. Add the apples, cranberries, maple syrup and 1/3 of the flour to the baking dish. Gently toss until well combined.
3. In a bowl, stir together the remaining flour, oats and coconut sugar. Add the remaining coconut oil and use your hands to combine until the mixture is crumbly.
4. Sprinkle the oat mixture evenly over the fruits and press gently. Bake for 40 to 50 minutes, or until golden brown and the fruits have softened. Let cool and enjoy!
   

Side Notes:
Leftovers- Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size - One serving equals approximately 3/4 cup. An 11 x 7-inch baking dish was used for 8 servings
More Flavor- Add cinnamon and/or nutmeg. Use butter instead of coconut oil. Add chopped nuts to the oat mixture.
Additional Toppings- Top with whipped coconut cream, ice cream or yogurt.
All Purpose Gluten-Free Flour- This recipe was developed and tested using Bob's Red Mill All Purpose Gluten-Free Flour. If using another type of flour, note that results may vary.