Chocolate Avocado Coconut Cups

Peanut Butter Cups, Almond Butter Cups, Coconut Butter Cups… why not Avocado Cups!! Last year I made Avocado Marshmallow Cups and they were super tasty! But the filling was more liquidy than your typical nut butter cup. And although I still HIGHLY recommend making them, I decided to give this recipe another go, except this time I opted to use coconut butter in place of marshmallow to give me the nut butter cup consistency I was craving. The result? HUGE SUCCESS. Top 5 recipe of the year right here!!!

What You Will Need:
1/2 Cup Mashed Avocado (1 medium avocado)
1/3 Cup Coconut Butter
1/4 Maple Syrup (or alternative paleo sugar)
Pinch of Salt
Half Bag of GF/DF chocolate Chips
1T Almond Flour

What You Will Do:
In a small bowl, add mashed avocado, coconut butter, maple syrup, salt, and almond flour.
Mix until combined and smooth.
Line a muffin tray with Cups, and add 1T of batter to each cup.

Melt chocolate chips in the microwave (add coconut oil if need be)
Top each avocado cup with a thin layer of chocolate.


Chill in the refrigerator or freezer for at least 30 minutes, and serve!


PRO TIP: FREEZE your cups!! They LITERALLY taste like ice cream when you do!!!

Sweet Potato Smoothie Bowl

It’s winter. Your skin is starting to dry and let’s be real, you’re flat out COLD. We may not be able to do anything about the temperature, but we CAN do something about our food and our bodies. Introducing my Sweet Potato Smoothie Bowl, the ultimate, hearty winter smoothie bowl that will keep your skin feeling fresh and moist, and your stomach feeling full.

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed) (High in Vit A and C with collagen boosting properties to delete the bags under your eyes and keep your skin feeling healthy)
1-2T Almond Butter (High in fiber and good fats to keep your skin nice and moist)
1T Chia Seeds (same as above!)
Optional: 1 Scoop Vanilla Protein Powder
To Garnish: Cinnamon (anti-inflammatory and metabolism booster), Pecans, Cacao Nibs (anti-oxidizing properties)

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Garnish with cinnamon, cacao nibs, and pecans, and serve!

 

Butternut Squash Soup

Recently my doctor told me I need to incorporate more vegetables into my diet. I love vegetables, but simply roasting, baking, and sautéing can be a bit boring. That’s why I’ve started turning my vegetables into cheese sauces and soups! This Butternut Squash Soup was done in collaboration with my mom! <3

What You Will Need:
20 oz pre-cut butternut squash
½ diced medium onion
½ diced organic apple
3 tbsp olive oil or avocado oil
24 oz organic low sodium chicken broth (or veggie broth for vegan)
Salt and Pepper

What You Will Do:

  • Roast cut pieces of butternut squash in 1 tbsp olive oil on a cookie sheet in a 350-degree oven. Season the squash before roasting with salt and pepper. Cook for approx 30-40 minutes or until the squash has some brown edges and is tender when pierced with a fork.
  • In a saucepan add 2 tbsp olive oil, apple, onion and season with salt and pepper, sauté till tender (approx 5-10 minutes).
  • Transfer 1/3 of squash, apple/onion mixture and chicken broth to a blender and puree and then transfer to a bowl.
  • Do this step 2 more time for the remaining ingredients. I transferred the blended soup to a nutribullet to obtain a super smooth consistency, if you have a vitamix that works great too. Heat the soup and your ready to serve.
  • Suggested additions: nutmeg, red pepper flakes, cinnamon