Snacks
Coconut yogurt
2-3 SERVINGS
1 can full fat coconut milk
6 capsules of probiotic supplement
Pour coconut milk into a large mason jar. Open probiotic capsules and add powder to the coconut milk. Cover and shake together. Store in a cool and dark place for 3 to 4 days, shake the jar in the morning and at night on each day. On the last day, put the jar in the refrigerator so the yogurt can begin to harden. Served with fruit, honey, maple syrup, or vanilla maple coconut mix.
Baked garlic carrot fries
2-3 SERVINGS
6 large carrots, sliced like french fries.
1 tbsp coconut oil, melted
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cinnamon
1/2 tsp salt
Preheat oven to 325°F. In large bowl add melted coconut oil, garlic powder, onion powder, cinnamon and salt. Whisk together until combined. Add carrots and toss until evenly coated. Lay out onto a lined cookie sheet and bake for about 45-60 minutes or until desired crispness.
vanilla maple coconut mix
Serving size 1/4 cup
1 cup slivered almonds, unsalted
1 cup pumkin seeds, raw
1/2 cup hemp hearts
2 tbsp coconut oil, melted
2 tbsp maple syrup
1 tbsp vanilla extract or vanilla bean
1 tsp maca powder, optional
1/2 tsp cinnamon
10-15 drops Stevia vanilla creme
1/2 tsp sea salt
Preheat oven to 350 degrees F. Combine almonds, pumpkin seeds, hemp hearts, and coconut in medium bowl. Stir until well mixed. Set aside. In small bowl, add melted coconut oil, maple syrup, vanilla, maca powder, cinnamon and Stevia drops. Whisk until smooth and well combined. Pour on top of nuts and seeds. Stir together until well coated. Spread onto a parchment lined cookie sheet. Bake for 12 minutes, remove from oven and toss. Place back in oven for another 10-15 minutes or until coconut is golden brown. Remove from oven and allow to cool before storing.