Category: Snacks

Paleo Cinnamon Protein Bread

10/6/2024

Prep time: 10 minutes
Total time: 40 minutes
8-10 slices

2 cups blanched almond flour (not almond meal)
2 Tbsp coconut flour
2 scoops Perfect Supplements Collagen
½ tsp sea salt
1 tsp baking soda
¼ cup flaxseed meal
5 eggs and 1 egg white whisked together
1½ tsp raw Dr. Mercola's apple cider vinegar or lemon juice
2 Tbsp maple syrup
2 Tbsp coconut oil (extra to grease pan)
1 Tbsp cinnamon
⅓ cup crushed pecans or walnuts
Optional addition: 1 tsp maca powder

8 x 4 loaf pan
Parchment paper
Two mixing bowls

Preheat oven to 350ºF, grease loaf pan with coconut oil, and line with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, Bone Broth Protein, sea salt, baking soda, flaxseed, and cinnamon.
In another mixing bowl, whisk together eggs and egg white. Add in maple syrup, apple cider vinegar, and coconut oil.
Add wet ingredients to dry, stirring to remove any lumps.
Pour batter into your prepared loaf pan and top with crushed pecans.
Bake for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean.
Once done, remove from oven and let cool for 5 minutes before serving.
To store for later, wrap in parchment paper and store in the refrigerator for up to a week.

Collagen Peptides are an easy way to increase the nutrient density of any recipe! Turn everything from smoothies to baked goods into anti-aging, gut-healing superfoods with just one flavor-free scoop.

Purchase: Perfect Supplements Collagen (save 10% w/ the code joe10)

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Mini Paleo Pizza Sliders

2/18/2024

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45 minutes
3-6 servings

Mini Pizza Crusts

2 1/4 cups blanched almond flour
2 Tbsp coconut flour
½ teaspoon baking powder
3 tsp dried Italian herbs (Oregano, Thyme, etc.)
½ tsp sea salt
3 large eggs
2 Tbsp olive oil

Toppings

1 cup sliced butternut squash
2 thinly sliced 100% Grass Fed Beef Sticks (this is your “pepperoni”)
1 cup thinly sliced mushrooms
1 cup gluten-free, organic pizza sauce
Chopped fresh basil, divided

Large mixing bowl
Cutting board and knife
Baking pan and sheet
Dough roller (optional)

Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Add all of your dry ingredients to your large mixing bowl and combine.
In a separate bowl, whisk your eggs and oil until a frothy mixture develops.
Now combine the wet and dry ingredients until your dough forms.
Now shape a small piece of dough (you should have enough dough for roughly 6 mini crusts) into a ball and either shape and flatten it into a small crust with your hands, or place another piece of parchment paper on top of your dough ball and roll it flat with your dough roller.
Repeat until all of your crusts are formed.
Bake the crusts for 15-20 minutes until they darken slightly.
While the crust is baking, thinly slice your butternut squash into small squares.
Chop your mushrooms, and thinly slice your Beef Sticks.
When your crusts are done, remove them from the oven and top with your pizza sauce, then layer on your veggies, starting with your sliced butternut squash.
Sprinkle half of your fresh basil on top, then bake for another 10 to 15 minutes.

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Maple Vanilla Protein Donuts

2/8/2024

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30 minutes
6 donuts

Donuts

1 cup paleo baking flour mix (Almond, Arrowroot, Coconut, Tapioca)
2 scoops Perfect Supplements Collagen
½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
¼ cup maple syrup
¼ cup melted coconut oil
¼ cup almond milk
1 ripe banana, mashed

Icing (Optional)

½ scoop Perfect Supplements Collagen
2 Tbsp maple syrup
2 Tbsp almond milk
1 tsp vanilla extract

6-cavity donut pan
Small, medium, and large bowl
Mixing spoons

Preheat the oven to 350ºF. Grease a 6-cavity donut pan.
In a medium bowl, mix together the paleo baking flour, vanilla, collagen, baking soda, and cinnamon. Set aside.
In a large bowl, combine the mashed banana, coconut oil, maple syrup, and almond milk.
Add the dry ingredients to the wet ingredients and mix together until a dough begins to form.
Carefully spoon the dough into the donut pan. Spread evenly. Bake for 12 minutes.
Optional: While the donuts bake, begin to prepare the icing. In a small bowl, mix together the vanilla whey, maple syrup, and almond milk.
Optional: Let donuts cool before carefully dipping into the icing mixture.

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Raw chewy superfood cookies

1/29/2024

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15 minutes
10-20 cookies

1 cup unsalted creamy almond butter
⅓ cup maple syrup
1 scoop Catie's Organic Greens
½ cup coconut flour
Optional: raspberries (or other berries) for topping/garnish

Baking sheet
Mixing bowl

Line a baking sheet with parchment paper.
In a mixing bowl, add almond butter, maple syrup, Organic Supergreens, and coconut flour. Use a rubber spatula to fold until well incorporated and thickened. Cover bowl and freeze for 15-20 minutes.
Remove from freezer and, using a cookie scoop, scoop and drop balls onto a baking sheet, making sure they’re evenly spaced.
Using a fork, flatten cookies to desired thickness.
Transfer back to the freezer to chill for 20-30 minutes, until desired firmness.
Serve with a raspberry, goji berries, or any other small berry for garnish.

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Chai Collagen Bliss Balls

1/6/2024

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30 minutes
10 - 15 bites

1 cup almond flour
2 scoops Perfect Supplements Collagen
12 Medjool dates, pitted
1/4 cup almond milk
1 tablespoon raw honey or maple syrup
¼ cup shredded coconut (plus extra for rolling)
1 teaspoon pure organic vanilla extract
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon Chinese five spice
1/4 teaspoon cloves
1/4 teaspoon allspice

Food processor
Large bowl for mixing dry ingredients

Add almond flour, protein powder, shredded coconut, salt, and spices to your large bowl and mix well.
Add dry ingredients to your food processor, then add wet ingredients.
Pulse until the mix becomes a crumbly texture, yet holds together when you press it between your fingers.
Roll mixture into small balls, then (optional) roll into shredded coconut or even crushed nuts of your choice.
Place on a plate and let set in the fridge for 15 minutes before serving.

Purchase: Perfect Supplements Collagen

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Snacks: Pasture-Raised Beef Sticks

3/16/2022

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Purchase: amazon

Unlocking the Nutritional Excellence of Organic Grass-Fed Beef: A Gateway to Optimal Health

In the realm of wholesome nutrition, the choice between organic grass-fed beef and conventionally raised beef holds profound implications for overall well-being. Let's delve into the benefits of opting for the former and understanding why it stands as a superior choice:

Purity of Nutrition

What is the advantage of organic? Organic grass-fed beef is a nutritional powerhouse, free from the harmful additives found in conventionally raised beef. The cattle graze on pesticide-free, natural pastures, avoiding exposure to synthetic chemicals.

In the intricate web of agricultural practices, certain pesticides, notably glyphosate, have come under scrutiny for their neurotoxic properties and potential associations with cancer.

Glyphosate is a pervasive concern. Glyphosate, a widely used herbicide, has become emblematic of the potential risks associated with pesticide exposure. As a key component of many weed-killing formulations, it has found its way into our food supply, raising questions about its impact on human health.

Numerous studies have illuminated the neurotoxic nature of glyphosate. Exposure to this herbicide has been linked to disruptions in neurological functions, potentially contributing to cognitive impairments and other nervous system disorders.

Scientific literature has documented a correlation between glyphosate exposure and an increased risk of certain cancers. Prolonged or intense contact with glyphosate has been associated with higher incidences of non-Hodgkin lymphoma and other malignancies.

Mycotoxin-Free Goodness

Conventionally raised cows often consume grains contaminated with mycotoxins (by-products of mold), compromising the quality of their meat. In contrast, organic grass-fed beef offers a mycotoxin-free alternative, ensuring a cleaner source of nutrition.

Mitigation of Inflammation

Scientific studies suggest that the consumption of grass-fed beef can contribute to lower inflammation levels. The natural diet of grass-fed cattle yields meat with a healthier omega-6 to omega-3 fatty acid ratio, potentially reducing inflammatory responses in the body. It is not that inflammation is inherently bad, but rather the chronic elevated nature of inflammation that leads to downstream effects.

Antibiotic-Free Assurance

The data is clear - consuming foods that do not contain pharmaceutical drugs, such as antibiotics are better for one's health. Conventionally raised cattle are often administered antibiotics, contributing to concerns about antibiotic resistance and potential health hazards for consumers. Organic grass-fed beef, however, provides an antibiotic-free option, aligning with a commitment to health-conscious choices.

Hormone-Free, Hormonal Harmony

Embrace endocrine wellness with organic grass-fed beef. Hormones administered to conventionally raised cows can disrupt the endocrine system, potentially leading to health issues. Organic grass-fed beef, free from artificial hormones, supports hormonal balance, promoting optimal health.

Enjoy the holistic advantages of organic grass-fed beef, savoring not just the exceptional taste but also the wealth of health benefits it brings to your table. Make an informed choice for a nourished and vibrant life.

references

Smith, G. C., & Carpenter, Z. L. (2015). Effects of beef management practices on quality and safety of beef products.
Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
Srednicka-Tober, D., Barański, M., Seal, C. J., Sanderson, R., Benbrook, C., Steinshamn, H., ... & Leifert, C. (2016). Composition differences between organic and conventional meat: a systematic literature review and meta-analysis.
Mesnage, R., Defarge, N., Spiroux de Vendômois, J., & Séralini, G. E. (2014). Major pesticides are more toxic to human cells than their declared active principles.
Schinasi, L., & Leon, M. E. (2014). Non-Hodgkin lymphoma and occupational exposure to agricultural pesticide chemical groups and active ingredients: a systematic review and meta-analysis.
Zhang, L., Rana, I., Shaffer, R. M., Taioli, E., & Sheppard, L. (2019). Exposure to glyphosate-based herbicides and risk for non-Hodgkin lymphoma: a meta-analysis and supporting evidence.

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Gluten free crackers

12/20/2018

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4-5 servings
5-10 min. prep time
15-20 min. cook time

1 cup gluten free oats
1 cup filtered H2O
¾ cup pumpkin seeds
½ cup sunflower seeds
½ cup chia seeds
½ cup flax seed
½ cup sesame seeds savory

savory optional additions:

1-2 sheets of Nori or 1 tsp chlorella and/or spirulina powder
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch Himalayan pink salt pinch of black pepper

sweet optional additions:

1 tsp cinnamon
¼ tsp maca root powder
¼ tsp nutmeg

Preheat the oven to 350 degrees F.
Grind the GF oats, flax and chia seeds into a fine powder.
Mix all ingredients together in a large pyrex bowl making sure everything is evenly combined.
Add in sweet or savory flavors here if any desired and allow to sit for 5 minutes.
Once the ingredients have coagulated, split the dough into two proportionate balls.
For each half, use a roller or spatula to spread the dough onto parchment paper or use a pyrex container. If you use a pyrex container lightly oil the bottom so the crackers don’t stick.
Once both doughs have been spread evenly to your choice of thick or thinness, cut the crackers into the desired shape and size.
Cook for 10-20 minutes. This all depends on the girth of the crackers. Check on them in the first 5 minutes. Rotate to avoid burning and for a consistent cook.
Once they reach a golden brown on the sides remove and allow to finish cooking as they cool down. Enjoy!

Tips:

Not all crackers are created equal! Each batch comes out a little different than the other depending on ingredients. Use your best judgement, start with less water than more in case it comes out too liquidy.
If you do experience too much of a liquid texture simply add more ground GF oats, or add water if it is too floury.

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Black Bean Hummus

11/25/2018

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4-6 servings
12 hour prep time
2-3 hour cook time

16 oz. fresh cooked black beans
¼ cup olive oil
1 Tbsp tahini
¼ cup medium red
1 fresh squeezed lime or lemon
1 minced jalapeno
3 garlic cloves
1 Tbsp minced shallot
1 Tbsp apple cider vinegar
1 Tbsp nutritional yeast large handful cilantro
½ Tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes
pinch himalayan pink salt
pinch of black pepper

Soak black beans at least 12 hours before cooking.
When ready to cook drain, rinse and place in pot or croc-pot for 2-3 hours. Check on the bean consistently to refill with water.
In the last hour of cooking the beans add garlic, onion, shallot, jalapeno and spices. Strain the beans and set bean juice aside.
In a blender add the beans and remaining ingredients and blend.
Adjust flavors as necessary to liking and enjoy!

Tips:

To make the hummus "chunky" add all liquids in last, adding them in one Tbsp at time. To make the texture creamery add bean juice in until texture is achieved to liking.

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Fiesta Salsa

11/25/2018

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Image by Joe Pineda

4-6 servings
20 min. prep time

4 large heirloom tomatoes
½ medium red and/or yellow onion
1 fresh squeezed lime or lemon 1 minced jalapeno
1 tbsp olive oil
1-2 fresh minced garlic cloves
1 tbsp minced shallot
1 tbsp apple cider vinegar
1 tbsp nutritional yeast large handful cilantro
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch Himalayan pink salt pinch of black pepper

In a large bowl or blend mix all ingredients together until desired texture is achieved.
Adjust flavors as necessary to liking and enjoy!

Tips:

Hand make the salsa if you prefer your salsa chunky like pico de gallo and blend if you prefer restaurant style salsa no chunk.

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Holy Guacamole!

11/25/2018

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Image by Andrew Scrivani

Holy Guacamole!
4 servings
20 min. prep time

4 ripe avocados
1 medium heirloom tomato
1 fresh squeezed lime or lemon
1 tbsp olive oil
1-2 fresh minced garlic cloves
¼ cup red onion
½ minced jalapeno
1 tbsp minced shallot
2 sprigs cilantro
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch himalayan pink salt pinch of black pepper

optional additions:

1 cup of beans
½ cup local
raw goat cheese
1 tbsp of butter
1 tbsp nutritional yeast
1 tsp cayenne

In a large bowl mash the ripe avocados together.
Add olive oil, fresh-squeezed lemon or lime and all spices into the avocado mash.
Mince red onion, shallot, garlic, cilantro and chop heirloom tomatoes. Add to guacamole.
Mix all the ingredients until desired texture is achieved.
Adjust flavors as necessary to liking and enjoy!

Tips:

Adding chipotle is nice for a smokey flavor, especially if you choose to add in beans. The beans will also enhance a more satiating effect making this a great potluck item leaving everyone satisfied!
Butter may sound weird, but it actually taste great! Cut about a tbsp amount of butter and throw it in your guacamole. We use Kerigold unsalted butter if we do this.
If you have access to a local, organic and raw source of goat cheese this makes a nice addition. However, due to the scarcity of this circumstance you may choose to add pasteurized cheese if you are dairy-friendly as you’d like.
Nutritional yeast makes a great alternative for that zesty, cheesy flavor everyone can enjoy!

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Protein Bites

11/25/2018

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Image by Caitlyn Tischer

10-14 servings
30 min. prep time

1 cup dry gluten free oats
½ cup medjool dates
2 scoops collagen or protein powder
½ cup psyllium husk
½ cup nut butter
½ cup sprouted nuts
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup ground chia seeds
¼ cup ground flax seeds
1 T coconut oil
1 T coconut flakes
1 T cacao powder
1 T cacao nibs
½ T maca powder
1 tsp cinnamon
1 tsp vanilla bean or ½ tsp vanilla extract
pinch Himalayan pink salt

optional additions:

½ cup cacao butter
⅓ cup local honey, stevia or maple syrup
1 T coconut mana
1 T goji berries
1 T sesame seeds
1 tsp spirulina or chlorella

In a large Pyrex bowl mix the dry (oats, protein powder, nuts, seeds, etc) ingredients together until combined.
Add the nut butter, honey and extracts/flavor.
If the ingredients need to be further processed use a food processor or blender until desired texture is achieved.
Take about 2 inches by 2 inches of the the dough and form protein ball into a Pyrex container of choice and store in the refrigerator. Enjoy!

Tips:

To add a more chocolaty flavor to the balls just add about 1/4 cup cacao powder to the mix.
If you need to make the mix "wetter" add a tbsp of coconut oil or nut butter one at a time until achieving desired texture.
Use coconut flake, cacao nibs, chia seeds and/or hemp seeds as garnishes to coat the protein bites.

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Chia Pudding

11/23/2018

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6 servings
1 - 8 hours

1 can coconut milk
1-2 cups filtered water
1 cup chia seeds
1 tbsp cacao powder
1/2 tbsp maca powder
1 tsp cinnamon
pinch of salt

optional additions:

1 cup fresh seasonal fruit
1/2 cup fresh chopped nuts of choice
1 scoop collagen protein powder
2 tbsp nut butter
1 tbsp goji berries
1 tbsp cacao nibs
1 tbsp coconut flakes
1 tbsp pumpkin and/or sunflower seeds
1 tsp local honey, stevia or maple syrup

Add coconut milk, water, chia seeds, cacao powder, maca, cinnamon and salt into a large Pyrex bowl and mix together.
Allow to sit in the fridge for at least one hour until it has coagulated.
Add and mix in more water or coconut milk if the pudding is too dense.
When desired texture is achieved, top off with optional additions.

Tips:

Add collagen and any added sweeteners in step 1.
For ideal texture, allow pudding to coagulate for at least 8 hours.
Use seasonal fruits for increased diversity.

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Oat Yogurt

3/6/2017

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Image by Caitlyn Tischer

2 servings
2-3 day prep time

4 cups filtered water
2 ½ cups gluten free oat groats, steel cut or rolled oats
½ cup unsweetened coconut shreds
4 Brazil nuts
1 tsp vanilla bean or extract
1 tsp cinnamon or cinnamon chips
½ tsp Himalayan salt

topping additions:

1 cup local, seasonal fruit (if possible)
2 T nut butter
1 T raisins
1 T hemp seeds
1 T sunflower seeds
1 T cacao nibz

optional additions:

⅓ cup local honey, stevia, maple syrup or medjool dates
1 T cacao powder
1 tsp maca
¼ tsp cardamom
¼ tsp nutmeg

Grind oat groats, steel cut, rolled oats cut oats into flour using a high speed blender, grain mill or food processor.
Soak oat grinds/flour overnight. Be sure to leave a little water for the oats to absorb.
Blend the soaked oats with 4 cups of water and remaining ingredients. Add in any optional additions here. Save the toppings for later.
Add the blended consistency into a large sealable container and cover using a plate, coffee filter or cheesecloth with a rubber band.
Allow oat mixture to ferment in a warm or sunny spot in your home for the next 2-3 days. Depending on sour preference end the process at anytime as long as 12 hours was granted to ferment.
Once ready to eat add in parfait toppings. Enjoy!

Tips:

We prefer our yogurt on the sour side. We let it go for 3 days including the first 12 hour soak. It also depends on your climate how fast the process will go and the home you live in.
If you’re feeling creative blend in fresh fruit after the fermentation process to give it a specific flavor or simply meal prep your parfaits mixing in frozen or fresh fruit the night before.

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Buckwheat Granola

1/26/2017

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Image by Joe Pineda

5 servings
1.5 hour prep time

3 cups buckwheat groats
1/4 cup maple syrup
1/4 cup unsweetened cacao nibs
3 T coconut oil, melted

Set the oven to 260 degree F.
Melt coconut oil and combine with all the ingredients in a bowl. Distribute the oil evenly among all of the ingredients.
Spread out all of the ingredients on a sheet of baking parchment paper and bake for one hour.
Allow granola to cool before storing in a air tight jar or container.

Tips:

Fig juice from the fig bar recipe can be reused for this recipe.
Excessive amounts of sugar should be avoided. Albeit, sugar helps hold the granola together. We prefer them sugar free. This way they are more like healthy grape nuts.
This recipe pairs well with oat milk to create a cereal-like breakfast. Add fresh fruit, nuts, seeds, and nut butter with a dash of cinnamon.

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Lifestyle

Paleo Cinnamon Protein Bread

Mini Paleo Pizza Sliders

Maple Vanilla Protein Donuts

Raw chewy superfood cookies

Chai Collagen Bliss Balls

Snacks: Pasture-Raised Beef Sticks

Unlocking the Nutritional Excellence of Organic Grass-Fed Beef: A Gateway to Optimal Health

Purity of Nutrition

Mycotoxin-Free Goodness

Mitigation of Inflammation

Antibiotic-Free Assurance

Hormone-Free, Hormonal Harmony

references

Gluten free crackers

Black Bean Hummus

Fiesta Salsa

Holy Guacamole!

Protein Bites

Chia Pudding

Oat Yogurt

Buckwheat Granola

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