Chocolate-Coconut Bites Recipe - Maintenance

Recipe from: http://paleoleap.com/chocolate-coconut-bites/

Serves:4
Prep 15 min.
Freeze 20 Min.
Ingredients

• 1/2 cup coconut oil, melted;
• 1/2 cup raw cocoa powder;
• 2 tbsp. raw honey 
• 1/2 tsp. pure vanilla extract;
• Your choice of toppings (nuts, dried fruit, etc.)
• Sea salt;

Preparation

1. In a bowl, whisk the cocoa powder with the melted coconut oil until smooth.
2. Combine all the remaining ingredients, whisk until smooth, and season with a pinch of salt.
3. Pour the liquid into your favorite candy mold, and add the topping of your choice.
4. Place in a freezer, and freeze for 15 to 20 minutes.
5. Remove from the freezer a few of minutes before serving.

Buffalo Chicken Dip (Dairy Free) -

By Jess (PaleoGrubs.com)
Ingredients

• 1 cup cashew nuts, soaked three hours
• 1 tbsp nutritional yeast
• 1 ½ tbsp lemon juice
• 2 garlic clove, minced
• 1 ½ cups shredded cooked chicken
• 1 red chili
• 1 tsp vinegar
• 2 tbsp water
• ½ tsp cayenne pepper
• 1 egg yolk
• ½ cup macadamia oil
• 1 tbsp chopped fresh chives
• salt, pepper to taste

Instructions

1. Place the cashew nuts in a glass bowl, cover with water and soak for three hours. Place the chili, vinegar, water and pinch of salt in a blender and blend until smooth. Let rest for an hour, then strain .
2. Set the chili sauce aside. To make the mayonnaise, in a small bowl whisk the egg yolk. Add slowly half of oil, drop by drop whisking constantly. Then add ½ tbsp of lemon juice and mix well. Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated. Transfer in an airtight container and refrigerate until ready to use.
3. Preheat oven to 350 F. Drain the cashew nuts well and place them in a blender with the remaining lemon juice, nutritional yeast and minced garlic and process until smooth and thick. Add the chili sauce and cayenne pepper and mix well to combine.
4. In a small baking dish, combine the shredded chicken, mayo and cashew mixture. Taste and adjust salt and pepper if necessary. Bake for 20 minutes. Sprinkle with chives and serve warm with your favorite veggies.

Chicken Tortilla Soup - Strict 30 & Maintenance Approved

Ingredients:
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
* (optional 1 C Dairy Free Cheese for Strict 30 or for Maintenance 1 C shredded low fat Monterrey cheese )



Directions:
In a large saucepan heat the vegetable oil. 
Add the onions and cook for 2 minutes. 
Once the onions have softened add the garlic and jalepenos and cook for another minute. 
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. 
Once at a boil lower heat to simmer and add your chicken breasts. 
Cook the chicken for 20 to 25 minutes. 
Once chicken is cooked remove from pot. 

When cool enough to handle shred it and set it aside. 
Add lime juice and fresh cilantro to the pot. 
In a serving bowl add a mound of shredded chicken. 

Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


Modified version of this recipe:http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html?oc=linkback

Chocolate Mint Power Balls- Snack

Author: Gluten Free If You Please
Prep time: 10 mins 
Total time: 10 mins


INGREDIENTS:
-1 cup almonds
-1 cup walnuts
-1 cup shredded coconut
-5 mint leaves (more mint depending on your preference)
-2 cups medjool dates, pitted
-2 tablespoons coconut oil
2 tablespoons chia seeds
-2 tablespoons cacao
-1 teaspoon sea salt
-1 teaspoon vanilla
**slight modification: 1 scoop undenatured chocolate protein powder

INSTRUCTIONS:
Slice dates in half and remove pit.
Add all ingredients into blender and puree until smooth.
Take a tablespoon of the raw dough and roll into 1½ inch balls.
Roll balls in extra shredded coconut.
Refrigerate for at least 30 minutes for the power balls to firm up.

Apple Spice Coffee Cake Muffins - Maintenance Approved Snack

Found this on the Facebook group Amplified Health

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Yield: 12 standard muffins or 6 jumbo muffins

Ingredients

For the muffins:

•2 cups sorghum flour or gluten free oat flour
•1 tsp baking soda
•1 tsp baking powder
•1 1/2 tsp cinnamon
•1/2 tsp sea salt
•1/4 tsp nutmeg
•1/4 tsp ginger
•2 flax eggs (real eggs work too)
•1/2 cup almond milk
•1 cup unsweetened applesauce
•1/3 cup maple syrup

For the crumb topping:

•3 T gluten free flour
•3 T coconut sugar
•2 T coconut oil (measure after melting)

Instructions
•Preheat oven to 350.
•Mix all the dry ingredients for the muffins in one bowl.
•Mix wet in another bowl.
•Add wet to dry and mix until combined.
•Spoon batter into lined muffin cups. I used silicone muffin cups. If you use paper muffin cups, you will need to spray them with oil before adding the batter in. This will prevent them from sticking.
•To make the crumb topping, mix all topping ingredients in a bowl. Once everything looks like it's clumped together, sprinkle a little over each muffin.
•I used jumbo muffin cups and baked mine for about 20-25 minutes. If you use standard sized muffin cups, you can probably bake these in half the time.
•Let the muffins cool completely before removing from the muffin pans.

Store these muffins in the fridge. They should last at least 2 weeks. You can also freeze them for longer storage. 

No Bake Protein Bars - Maintenance Approved Snack

Protein Bars (no bake)

Ingredients:
2 cups almond butter
1 3/4 cups raw honey
2 1/4 cups Isalean shake (recommend 1/2 chocolate and 1/2 vanilla)
3 cups rolled oats

Instructions
1. Mix almond butter and honey in microwaveable bowl
2. Heat in microwave almond butter /honey and for 60-90 seconds. Mix well.
3. Add protein shake powder and mix well
4. Add rolled oats and mix gently
5. Spread in a 9x13 pan
6. Refrigerate for 1 hour
7. Cut into 24 squares

You can make 1/2 a batch and use 8x8 pan too!