Lettuce-Wrapped Pork & Apple Larb
From the February/March 2020 issue Prep Time: 30 mins Cook Time: 15 mins + 1-4 hrs marinating time Serves 4 Shallots have been found to have higher antioxidant activity than
Roasted Red Flannel Hash
From the February/March 2020 issue Prep Time: 25 mins Cook Time: 45 mins Serves 4 Beets are good for your brain— they have been shown to improve blood flow in
Vanilla Chia Pudding with Cherry Compote
From the February/March 2020 issue Prep Time: 20 min + 4 hrs chill time Cook Time: 7 mins Serves 4 Ingredients For the Pudding: 6 TBSP chia seeds[dna_protected_content] 1 (13.5-oz)
Green Goddess Egg Salad
From the February/March 2020 issue Prep Time: 20 mins Cook Time: 10 mins Serves 2-4 Ingredients 1/3 cup avocado-oil mayonnaise[dna_protected_content] 2 TBSP chopped fresh basil 3 TBSP chopped fresh parsley
Mocha-Banana Muffins
From the February/March 2020 issue Prep Time: 20 mins Cook Time: 22 mins Serves 12 Ingredients 1-1/4 cups blanched almond flour[dna_protected_content] 1/2 cup cacao powder 1 tsp baking soda 1/4
Bacon-Cheddar Waffles
From the February/March 2020 issue Prep Time: 20 mins Cook Time: 30 mins Serves 2 Ingredients 6 slices bacon [dna_protected_content] 6 large scallions, white and light green parts thinly sliced,
Bittersweet Chocolate Tart with Berries
From the December/January 2020 issue Prep Time: 30 mins Cook Time: 10 mins Servings: 8-10 Ingredients For the crust 1/4 cup blanched almond flour [dna_protected_content] 1/2 cup cassava flour (not
Coconut-Flour Rosemary-Olive Bread
From the December/January 2020 issue Prep Time: 10 mins Cook Time: 50 mins Servings: 1 loaf Ingredients 1/2 cup coconut flour 1 tsp baking powder 2 TBSP psyllium husk powder
No-Bake Chocolate-Almond- Coconut-Fig Bars
From the December/January 2020 issue Prep Time: 30 mins plus chill time Cook Time: 0 Servings: 4 Ingredients 1-3/4 cups raw almonds 1-1/4 cups dried figs, stems removed, chopped 1
Pineapple-Coconut Crumble
From the December/January 2020 issue Prep Time: 25 mins Cook time: 30 mins Servings: 4-6 Ingredients For the Topping: 1/2 cup blanched almond flour 1/2 cup shredded unsweetened coconut Pinch
