by Dr. Josh Axe
Directions
Line an 8-inch baking pan with parchment paper.
Combine all the ingredients in a food processor and pulse until the dough starts to form a ball.
Press the dough evenly into the prepared pan and refrigerate for 3 to 4 hours, until the mixture sets.
Cut into squares and store in an airtight container.
BLUEBERRY MUFFINS
MAKES: 12 MUFFINS
PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES
Ingredients
2 tablespoons coconut oil, melted, plus more for greasing pan
1 cup gluten-free oat flour
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon sea salt
6 scoops unflavored collagen protein powder
3 large eggs
½ cup applesauce
½ cup raw honey
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup fresh or frozen blueberries
Directions
Preheat the oven to 350°F. Grease a standard muffin tin with oil.
In a large bowl, whisk together the oat flour, almond flour, baking powder, salt, and collagen powder.
In a separate bowl, whisk together the eggs, applesauce, honey, vanilla, vinegar, and melted coconut oil.
Gradually add the dry mixture to the wet mixture and stir until smooth. Fold the blueberries into the batter. Divide the dough evenly among the cups of the prepared muffin tin.
Bake for 30 minutes, or until golden brown on top.
COFFEE CAKE
SERVES: 8
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
Ingredients
CAKE
2 tablespoons coconut oil, melted, plus more for greasing pan
1 large egg
½ cup canned coconut milk
¼ cup raw honey
1 teaspoon vanilla extract
1½ cups almond flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
TOPPING
½ cup almond flour
1½ tablespoons coconut oil, melted
1 tablespoon raw honey
2 teaspoons ground cinnamon
Directions
Preheat the oven to 350°F. Grease an 8-inch baking pan or loaf pan.
In a large bowl, whisk together the melted coconut oil, egg, coconut milk, honey, and vanilla.
In a separate bowl, whisk together the almond flour, baking powder, cinnamon, and sea salt. Gradually add the dry mixture to the wet mixture and stir until smooth. Pour the batter into the prepared baking pan.
For the topping, mix the almond flour, coconut oil, honey, and cinnamon in a small bowl. Crumble the topping over the cake.
Bake for 45 to 50 minutes, until golden brown on top.
PUMPKIN BREAD
SERVES: 8
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES
Ingredients
½ cup coconut oil, melted, plus more for greasing pan
1 cup canned pumpkin puree
½ cup maple syrup or raw honey
2 large eggs
¼ cup unsweetened almond milk
1 teaspoon vanilla extract
2½ cups gluten-free oat flour
1 cup almond flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
2 teaspoons pumpkin pie spice
Ground cinnamon (optional)
Directions
Preheat the oven to 350°F. Grease a loaf pan.
In a large bowl, whisk together the pumpkin puree, coconut oil, maple syrup, eggs, almond milk, and vanilla.
In a separate bowl, whisk together the oat flour, almond flour, baking soda, baking powder, salt and pumpkin pie spice.
Gradually add the dry mixture to the wet mixture and stir until smooth. Pour the batter into the prepared loaf pan and, if desired, sprinkle the top lightly with cinnamon.
Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let the loaf cool for 10 minutes, then remove it from the pan, transfer it to a cooling rack, and let it continue to cool for 20 minutes before slicing.
OATMEAL ALMOND BUTTER BARS
SERVES: 12
PREP TIME: 10 MINUTES TOTAL TIME: 2 HOURS
Ingredients
1½ cups old-fashioned rolled oats
¼ cup unsalted roasted almonds, chopped
1 cup almond butter
⅓ cup maple syrup
¼ cup vanilla-flavored collagen or bone broth protein powder
⅛ teaspoon sea salt
Directions
In a medium bowl, mix together the ingredients until well combined.
Pour mixture into a greased loaf pan.
Refrigerate for 1 to 2 hours, and then cut into bar or cookie shapes.
Store in the refrigerator or freezer.
BLUEBERRY-MACADAMIA COLLAGEN BARS
SERVES: 8
PREP TIME: 25 MINUTES TOTAL TIME: 2 HOURS
Ingredients
½ cup coconut butter, melted, plus more for pan
¼ cup raw honey
1 teaspoon vanilla extract
⅛ teaspoon sea salt
4 scoops vanilla-flavored collagen protein powder
½ cup dried blueberries
½ cup raw macadamia nuts, chopped
3 tablespoons water
Directions
Grease a loaf pan.
In a medium bowl, whisk together the coconut butter, honey, vanilla, and salt. Add the protein powder and whisk to combine. Add the blueberries, macadamia nuts, and water and mix well.
Pour the mixture into the prepared pan. Refrigerate for 1 to 2 hours, until set, then cut into bars. Store in the refrigerator or freezer.
BAKED GRANOLA
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES
Ingredients
2 tablespoons coconut oil, plus more for greasing pan
4 cups gluten-free old-fashioned rolled oats
1 cup raw pecans, chopped
1 cup dried cranberries or dried blueberries
½ cup coconut flakes
½ teaspoon sea salt
½ cup maple syrup or raw honey
½ teaspoon ground cinnamon
Directions
Preheat the oven to 350°F. Grease a rimmed baking sheet.
Combine all the ingredients in a bowl and mix well. Spread the mixture in a single layer on the prepared baking sheet.
Bake for 12 to 15 minutes, until golden brown. Let cool, then store in an airtight container at room temperature.
APPLE CHIPS
SERVES: 4
PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
Ingredients
6 large apples, cored and thinly sliced
1 teaspoon ground cinnamon, plus more for topping (optional)
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Preheat oven to 200°F. Line a rimmed baking sheet with parchment paper.
Toss the apple slices with the spices, then place them on the prepared baking sheet. Bake for 1 hour. Sprinkle with additional cinnamon, if desired.
ISRAELI HUMMUS
SERVES: 8
TOTAL TIME: 5 MINUTES
Ingredients
1 (15.5-ounce) can chickpeas, rinsed and drained
2 garlic cloves, roughly chopped
⅓ cup tahini
¼ cup fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon baking soda
Paprika, to taste
Directions
Combine the chickpeas, garlic, tahini, lemon juice, olive oil, salt, and baking soda in a food processor and blend until smooth. Sprinkle
paprika on top before serving.
TAHINI DIPPING SAUCE
SERVES: 8
TOTAL TIME: 10 MINUTES
Ingredients
½ cup lemon juice
½ cup extra virgin olive oil
⅓ cup tahini
2 garlic cloves, minced
2 tablespoons raw honey or maple syrup (optional)
Sea salt and ground black pepper, to taste
Cut-up cauliflower, carrots, cucumbers, and/or bell peppers, for serving (optional)
Directions
Combine the lemon juice, olive oil, tahini, garlic, and honey (if using) in a blender or bowl. Blend, shake, or whisk until smooth. Season with salt and pepper. Serve with cut-up vegetables, if desired.
CAULIFLOWER HUMMUS
SERVES: 12
PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES
Ingredients
3½ cups cauliflower florets
2 tablespoons extra virgin olive oil, divided
3 garlic cloves, roughly chopped
½ cup tahini
¼ cup water
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon paprika
Directions
Preheat the oven to 375°F.
Put the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and spread out in a single layer. Roast for 40 minutes, or until tender.
Transfer the cauliflower to a food processor and add the garlic, tahini, water, lemon juice, remaining 1 tablespoon olive oil, salt, cumin, and paprika. Blend until smooth.
MAIN DISHES
SPAGHETTI SQUASH WITH GRASS-FED BEEF MEATBALLS
SERVES: 4
PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR
Ingredients
SQUASH
2 tablespoons extra virgin olive oil, divided
1 large spaghetti squash, halved lengthwise and seeded
½ teaspoon sea salt
½ teaspoon ground black pepper
MEATBALLS
2 large eggs
1 pound ground grass-fed beef
1 (10-ounce) package frozen spinach, thawed and drained
¼ cup finely grated raw sheep milk cheese, such as Pecorino or Zamorano
¼ teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon olive oil
Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and drizzle with 1 tablespoon of the olive oil.
Sprinkle the cut sides of the spaghetti squash with the salt and pepper, then place the halves, cut-side down, on the prepared baking sheet. Roast for 30 to 40 minutes, until easily pierced with a fork.
Meanwhile, for the meatballs, whisk the eggs in a large bowl. Add the beef, spinach, cheese, salt, and pepper. Mix the ingredients together with your hands and form into 1- to 1½-inch meatballs.
Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook for 5 to 8 minutes, until they’re browned on all sides. Transfer to a plate.
When the squash is done, let it cool for 5 minutes. Scrape the spaghetti strands into a large bowl. Add the meatballs and remaining 1 tablespoon olive oil, then toss well.
SALMON TERIYAKI
SERVES: 4
PREP TIME: 20 MINUTES TOTAL TIME: 40 MINUTES
Ingredients
⅓ cup tamari or coconut aminos
2 tablespoons coconut sugar or raw honey
¼ cup sesame oil or coconut oil, plus more for brushing
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon ground mustard
Sea salt and ground black pepper, to taste
4 (6-ounce) skin-on, boneless wild-caught Alaskan salmon fillets
Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with a large sheet of aluminum foil.
In a small bowl, whisk together the tamari, coconut sugar, sesame oil, lemon juice, garlic, mustard, sea salt, and pepper.
Place the salmon on the prepared baking sheet and fold up all 4 sides of the foil. Brush each fillet with coconut oil, then spoon the tamari mixture over the salmon.
Fold the sides of the foil over the salmon, sealing the packet completely.
Bake until the salmon is cooked through, 15 to 20 minutes.
COCONUT CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
SERVES: 4
TOTAL TIME: 25 MINUTES
Ingredients
SAUCE
¼ cup Dijon mustard
3 tablespoons raw honey
Pinch sea salt
TENDERS
2 large eggs
4 boneless, skinless chicken breasts, sliced into thin strips
1 cup gluten-free rice flour
Italian seasoning and sea salt, to taste
1 tablespoon coconut oil
Directions
In a small bowl, whisk together all of the sauce ingredients until smooth. Set aside.
For the tenders, whisk the eggs in a medium bowl.
Put the rice flour in another medium bowl and season with Italian seasoning and salt.
Dip each chicken strip in the egg mixture and let the excess drip off, then coat it in the flour.
Melt the coconut oil in a large skillet over medium heat. Add the chicken tenders and cook until golden brown on both sides, about 15 minutes.
Serve the chicken tenders with the honey mustard sauce on the side.
SWEET AND SOUR CHICKEN
SERVES: 4
TOTAL TIME: 45 MINUTES
Ingredients
CHICKEN
1 cup tapioca flour
2 large eggs
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
Cooked brown rice or cauliflower rice, for serving
2 to 3 tablespoons sesame seeds, for garnish
Sliced scallions, for garnish (optional)
SAUCE
1 tablespoon extra virgin olive oil
2 red bell peppers, seeded and sliced
½ yellow onion, diced
2 garlic cloves, minced
½ cup pineapple juice
½ cup apple cider vinegar
⅓ cup ketchup
¼ cup coconut sugar
1 teaspoon sea salt
Directions
Put the tapioca flour in a shallow bowl and whisk the eggs in another shallow bowl.
Season the chicken with the salt and pepper. Dip each piece of chicken in the tapioca flour, then dip it in the egg and let the excess drip off, then dredge it again in the flour to evenly coat.
Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the chicken and cook for 3 to 4 minutes, then flip the chicken and cook for another 3 to 4 minutes, until cooked through. Transfer to a plate.
Wipe the skillet clean. For the sauce, heat the olive oil over medium-high heat. Add the bell peppers, onion, and garlic and sauté until tender, 3 to 4 minutes. Add the pineapple juice, vinegar, ketchup, coconut sugar, and salt and bring to a boil. Reduce the heat and simmer for 5 to 7 minutes, until thickened. Add the chicken and stir until the chicken is coated with the sauce.
Serve over rice, and garnish with sesame seeds and scallions, if desired.
LENTIL-STUFFED SWEET POTATOES
SERVES: 4
TOTAL TIME: 1 HOUR
Ingredients
4 medium sweet potatoes, well scrubbed
1 cup green lentils
2 cups water
1 tablespoon extra virgin olive oil
1 red bell pepper, seeded and diced
1 onion, diced
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
¼ cup coconut aminos
2 tablespoons coconut sugar
1 teaspoon sea salt
Directions
Preheat the oven to 425°F.
Put the sweet potatoes on a rimmed baking sheet and bake for 50 minutes, or until tender.
Meanwhile, combine the lentils and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 18 minutes, until tender. Drain the lentils and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the bell pepper, onion, and garlic and cook, stirring often, until tender, 4 to 5 minutes.
Add the tomato sauce, tomato paste, coconut aminos, coconut sugar, and salt and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Add the lentils and continue cooking over low heat.
