Homemade Nut Butters

With this simple recipe, you can make your own delicious and Paleo-friendly nut butter at home. It's a flexible and wholesome addition to your Paleo diet, ideal for drizzling over fruits and vegetables or spreading on bread that fits the Paleo diet.

Ingredients:

• 2 cups mixed nuts almonds, cashews, walnuts, etc
• 1-2 tablespoons coconut oil
• Pinch of sea salt
• Optional: 1-2 tablespoons honey or maple syrup for sweetness

Instructions:

Set the oven temperature to 175C 350F

Arrange the mixed nuts onto a baking sheet and bake them for ten to twelve minutes, or until they start to smell aromatic and lightly brown

To keep them from burning, be sure to stir them from time to time

After taking the nuts out of the oven, allow them to cool down for a little while

Transfer the roasted nuts to a high-speed blender or food processor

Toss in a couple of tablespoons of coconut oil and a pinch of sea salt for the nuts

Not required: You can also add 1-2 tablespoons of honey or maple syrup at this point if you like your nut butter sweeter

The mixture should become a smooth and creamy nut butter after three to five minutes of high-speed blending

During blending, you might need to scrape down the sides of the food processor or blender a few times

After tasting the nut butter, add more honey, maple syrup, or salt if necessary to make it the sweetness or saltiness that you prefer

The homemade nut butter should be refrigerated after being transferred to an airtight container

As it cools, it will become slightly thicker

Spring Vegetable Stir-Fry

This colorful stir-fry is the ideal way to beat the winter blues because it's bursting with the freshness of spring vegetables. It's a satisfying and nourishing Paleo recipe that's loaded with flavor and nutrition.

Ingredients:

• 2 tbsp coconut oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas
• 1 cup sliced mushrooms
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste
• 2 tbsp coconut aminos

Instructions:

Heat coconut oil in a large skillet over medium heat

Add garlic and ginger, saut for 1 minute until fragrant

Add asparagus, snap peas, mushrooms, and bell pepper

Cook for 5-7 minutes until vegetables are tender but still crisp

Season with salt, pepper, and coconut aminos

Stir well to combine

Serve hot as a side dish or over cauliflower rice

Enjoy!

Fudgesicles - Dairy Free Paleo

These fudgesicles are dairy-free and Paleo-friendly, but they taste rich and creamy. They're the perfect treat for a hot day without feeling bad about it.

Ingredients:

• 1 can full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan, whisk together coconut milk, cocoa powder, maple syrup or honey, vanilla extract, and salt over medium heat until well combined

Bring the mixture to a simmer, then remove from heat and let it cool slightly

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely set

To unmold, run warm water over the outside of the molds for a few seconds and gently pull out the popsicles

Enjoy your dairy-free Paleo Fudgesicles!

Paleo Double Chocolate Cherry Cookies

Savor the rich and luscious flavors of these double chocolate cherry cookies that fit the Paleo diet. Made with dark chocolate, dried cherries, and almond flour, they're a delicious treat that fulfills your sweet tooth without making you break your Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup dark chocolate chips Paleo-friendly
• 1/4 cup dried cherries, unsweetened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt

In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract

Pour the wet mixture into the dry mixture and stir until well combined

Fold in the dark chocolate chips and dried cherries

Scoop out spoonfuls of cookie dough and place them onto the prepared baking sheet, spacing them apart

Use the back of a fork to flatten each cookie slightly and create a crisscross pattern on top

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly golden

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Paleo Double Chocolate Cherry Cookies!