Paleo Thin Mints

Oh, yes! Paleo Thin Mints! These need no description. They're delicious.

• 1 cup blanched almond flour
• 1 teaspoon coconut flour
• 2 tablespoons cacao powder
• ⅛ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 2 tablespoons vegan shortening
• ¼ cup honey
• 1 teaspoon peppermint extract
• 6 ounces dark chocolate chunks
• ½ teaspoon peppermint extract

1. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
2. Pulse in shortening, honey, and peppermint extract until dough forms
3. Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
4. Freeze dough for 15 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Transfer circles to a parchment lined baking sheet
7. Bake at 350° for 4 minutes
8. Cool completely on the baking sheets, then freeze for 1 hour
9. Melt chocolate and peppermint extract in a small saucepan over very low heat
10. Dip each cookie in chocolate, then place on a parchment-lined plate
11. Transfer plate to freezer for 1 hour
12. Serve

Makes 20 Thin Mints

Spaghetti Squash Lasagna

I don't think I'll ever get tired of this dish! I definitely don't miss the noodles or the guilt! It's low in glycemic index and high in fiber and vitamins.

2-3 cups marinara sauce (low sugar)
1 spaghetti squash
16 oz light or fat free ricotta
1/2 lb lean ground beef or turkey, browned
1 tbsp minced garlic
1 tbsp dried oregano
1/4 cup parmesan cheese
1 cup part skim shredded mozzerella

1. Cook squash and scoop flesh into a colander. Press out excess liquid.
2. Meanwhile, mix garlic, herbs, and a pinch of salt and pepper with ricotta. Set aside.
3. Spread a thin layer of marinara sauce on the bottom of a casserole dish.
4. Layer squash next, meat, ricotta, then remaining sauce, and top with cheese.
5. Bake covered at 375 for 25 min.

Healthy Chocolate Cake With a Secret

This recipe was adapted from a Healthy Indulgences recipe, which I made even healthier! No flour, only natural sugar from honey, and low-carb. The surprise ingredient: black beans! To make it even tastier, add some cherry bits to the batter. This cake has rockstar status!

Chocolate Cake

Makes a 9″ one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
3 large eggs, 6 tablespoons egg whites
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
3 tablespoons coconut oil, 3 tablespoons unsweetened, natural applesauce

1/2 cup + 2 tablespoons honey, 1/2 teaspoon liquid stevia

6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray. Dust cocoa all over the inside of the pan, tapping to evenly distribute.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, eggs, egg whites, vanilla, stevia, honey, coconut oil, applesauce, and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Pour bean batter into egg mixture and mix. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night.

Paleo Chocolate Frosting

Ingredients:

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract
• 

Preparation:

In a small saucepan over very low heat, melt chocolate and coconut oilStir in vanilla extractPlace frosting in refrigerator for 15-30 minutes to thickenRemove from refrigerator and whip frosting with a hand blender until thick and fluffy.