Almond Butter Buckeye Bites

December 6th, 2017 | no comments

I don’t know about you, but when I’m craving something sweet or salty, and I reach for junk food to calm the craving…it never works! In fact, it only makes it worse. Many of these foods are designed to do just that—make you want more! Think back to your last chocolate craving. Did eating a handful of M&M’s take care of it or did you venture back into the kitchen for another treat?

There’s nothing better than an upgraded treat that not only tames your craving, but also satisfies hunger! The best of both worlds. Almond Butter Buckeye Bites are made with Pure Bone Broth Collagen (or Pure Bone Broth Protein Powder), magnesium-rich cacao nibs, and omega 3-rich hemp seeds…and each bite is sweetened with less than one teaspoon of raw honey!

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Almond Butter Buckeye Bites
These buckeye bites work well as a snack OR if you are looking for a little something to curb your sweet tooth. One bite is surprisingly filling due to the healthy fat from the almond butter and hemp seeds. The cacao nibs give it a nice crunch, complimenting the smoothness of the dark chocolate chips. Enjoy 🙂
Servings
bites
Ingredients
  • 1 1/2 cups fresh ground almond butter The only ingredient should be "almonds". Salt is OK too!
  • 1/4 cup raw honey
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. Sea salt
  • 2 tbsp. hulled hemp seeds
  • 1 scoop Pure Bone Broth Protein Powder or 1 1/2 scoops Pure Bone Broth Collagen Powder
  • 1/4 cup dark chocolate chips
  • 1/4 cup cacao nibs
Servings
bites
Ingredients
  • 1 1/2 cups fresh ground almond butter The only ingredient should be "almonds". Salt is OK too!
  • 1/4 cup raw honey
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. Sea salt
  • 2 tbsp. hulled hemp seeds
  • 1 scoop Pure Bone Broth Protein Powder or 1 1/2 scoops Pure Bone Broth Collagen Powder
  • 1/4 cup dark chocolate chips
  • 1/4 cup cacao nibs
Instructions
  1. In a small bowl, stir almond butter, honey, vanilla, sea salt, and hemp seeds together.
  2. Add the Bone Broth Powder and combine thoroughly.
  3. Stir in chocolate chips and cacao nibs. Once the chocolate is evenly distributed, roll into 16 balls. Store in refrigerator in an airtight container.
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Anti-Inflammatory Breakfast Bread

November 15th, 2017 | no comments

Bread can be a real issue when you are trying to watch your blood sugar. That’s why I was so excited to stumble upon this recipe from Jenny Carr’s cookbook, Peace of Cake. I added a little ground cinnamon to the batter to give it more of a breakfast flare. You could also add chopped walnuts for a little bit of crunch!

This bread is one of my favorite go-to breakfasts because it really keeps me full…especially if I top it with fresh ground almond butter, mashed avocado, or Kerrygold grass fed butter! Seriously yummy.

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Anti-Inflammatory Breakfast Bread
This recipe was slightly adapted from Jenny Carr's cookbook, Peace of Cake. It is free from grains, gluten, and dairy, and rich in healthy fats like coconut oil, fresh ground almond butter, and milled flaxseeds. A perfect bread to keep your blood sugar in check! Enjoy! 1 Earthfood per serving: ♥
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Instructions
  1. Preheat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
  2. Combine all ingredients in blender and blend until eggs get frothy (about 20-30 seconds).
  3. Bake for 35-40 minutes or until golden brown.
  4. Remove from oven and allow to cool in pan for 10 minutes. Then remove bread from pan by pulling up on the parchment paper. Set on wire rack to cool until room temperature.
  5. Slice into 10-12 slices and store in sealed container in your refrigerator. Top with fresh ground almond butter or mashed avocado. You could also use as a sandwich bread!
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