Link to recipe: https://coconutsandkettlebells.com/healthy-apple-pie-bars/

Recipe:

-1/2 cup Fage 5% fat yogurt

-1/2 cup Good Culture cottage cheese

-3/4 cup pumpkin

-1 tsp of Thrive organic pure vanilla extract

-1 serving of Levels Whey Protein Chocolate

-Pinch of Redmond’s sea salt

-Put in fridge for 30+ min

-Top with hazelnuts and walnuts

Recipe:

-1/2 cup Thrive Market organic coconut milk

-1/2 cup Good Culture cottage cheese

-1 tsp of Thrive organic pure vanilla extract

-1 serving of Levels Whey Protein Vanilla Bean

-1/4 cup organic pumpkin

-Pinch of Redmond’s sea salt

-Blend everything together

-Freeze for 20 min

-Top with Thrive Market dark chocolate chips, hazelnuts, walnuts, and Nature’s Promise organic unsweetened coconut flakes

Ingredients:

-2lb spaghetti squash (approximate), uncooked

-2lbs ground meat

-28oz diced tomatoes

-2 tablespoons Italian seasoning or another dried herb

-1 1/2 teaspoon salt

-1/2 teaspoon pepper

-1/2 teaspoon garlic powder

-1/2 teaspoon onion powder

-1 tablespoon Extra Virgin Olive Oil

-1 cup bone broth

Instructions:

-In a large skillet, add ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Drain the grease add the ground meat to the slow cooker. Add the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down. Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft. Carefully remove the spaghetti squash from the slow cooker, it will be hot.

-To serve - using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the appliance until well combined with the meat and tomatoes.

Here is my slightly altered recipe:

Ingredients:

-1 cup almond flour

-1 serving of Levels Grass-fed Whey Protein Vanilla Bean

-1/4 cup almond butter

-1/3 cup almond milk

-1 tsp vanilla extract

-2 tablespoons maple syrup

-Thrive dark chocolate chips

-pinch of Redmond’s sea salt

Method:

1. Combine the almond flour and protein powder in a blender

2. Add the nut butter, almond milk, vanilla extract, and maple syrup. Pulse until combined. Stop and scrape sides of the blender using a rubber spatula if needed.

3. Transfer the "cookie dough" into a bowl and add the chocolate chips. Fold them into the dough using a spatula.

4. Garnish with a sprinkle of flakey salt and enjoy!

Dough can be stored in the fridge for up to 1 week or frozen for up to a month.

Ingredients: (we did 2lbs of ground beef so we doubled everything except broccoli below!)

* 3 tbsp olive oil

* 5 cups broccoli florets

* 3 garlic cloves, minced

* 1 pound lean ground beef

* 1/3 cup Primal Kitchen mayo

* 2 ½ tbsp almond milk

* 1 tsp arrowroot flour

* 1 tbsp nutritional yeast

* sea salt, black pepper to taste

Directions:

1. Preheat oven to 400°F.

2. In a large skillet heat 1 tablespoon of olive oil over medium heat.

3. Add the garlic and cook, stirring occasionally, for 5 minutes.

4. Add the ground beef and cook, stirring occasionally, until the beef is no longer pink.

5. Season with salt and black pepper to taste and remove from the heat.

6. Set aside.

7. Transfer the broccoli into a baking dish and place in a single layer.

8. Add the minced garlic and 2 tablespoons of olive oil and toss to combine.

9. Season with salt and black pepper to taste.

10. Bake in preheated oven for 20 minutes, stirring halfway through the cooking time.

11. Remove from the oven.

12. Add the ground beef mixture and toss to combine.

13. In a bowl place the almond milk and mayonnaise and mix to combine.

14. Add the arrowroot flour and nutritional yeast and whisk until smooth.

15. Drizzle the mayo mixture over the broccoli mixture.

16. Bake in preheated oven for 15-20 minutes, until the broccoli is tender and lightly browned.

17. Remove from the oven.

18. Serve immediately.

-5 ounces feta cheese

-2 cloves garlic, peeled

-1 large avocado, peeled and pitted

-Juice from one lemon

-1/2 cup packed fresh dill

-1/2 cup packed fresh mint

-1/2 cup packed fresh basil

-1/2 cup packed fresh chives (or green onions*)

-1 teaspoon spicy mustard or dijon

-1/4 cup olive oil (plus 1/4 cup water)

sea salt and black pepper

Blend and combine feta, garlic, avocado, lemon juice, dill, mint, basil, chives, and Dijon in a food processor.  Pulse briefly to combine.  Then, while the motor is running, drizzle in 1/4 cup olive oil until it is combined and completely emulsified.  Add in an extra 1/4 cup (or more) of water until the dip reaches your desired consistency.

Ingredients:

-Organic chicken wings

-Redmond’s sea salt

-1/2 cup Primal Kitchen Korean Style BBQ Sauce

-2 tablespoons grass-fed butter

-Coconut oil to spread on baking sheet

Instructions:

- Preheat oven to 250°F- Spread a small amount of coconut oil on a baking sheet to prevent wings from sticking to the tray

- Place wings on the oiled tray and sprinkle with garlic salt.

You want a nice even spread on the wings. (One side is fine.)

- Bake the wings at 250°F for 45 minutes. This is the first half of the baking process. Why? It helps dry out the wings and melts away extra fat and connective tissue.

Very important! (Note: The wings are not done after this step-do not eat yet!)

- Turn the heat up 425°F and bake for another 45 minutes.

- While the wings are baking, put the BBQ sauce in a small saucepan along with 2 tablespoons of grass-fed butter.

Heat on very low heat to simply warm sauce and melt butter. Stir.

- When the wings are finished, remove from oven and let sit out at room temperature for 5 additional minutes. Again

- important!

- Use a large bowl or pot to transfer the sauce into, and then throw in the wings and coat with sauce.

- Eat!

-2 ripe bananas

-1 cup Kirkland peanut butter, room temp.

-1/4 cup almond flour

-1/3 cup maple syrup (or raw honey)

-1 egg

-1 tsp Ceylon Cinnamon

-1 tsp baking soda

-pinch of Redmond’s sea salt

-1/2 cup Thrive dark chocolate chips

See baking instructions in YouTube description!