Happy Gut Kitchen

Trick or Treat Almond Butter Bites

As we enter the holiday season, it can be challenging to stick to healthy eating habits with all the temptations around. This healthy treat is free of processed sugar and other additives, making it easy to skip the Halloween candy for good!

With each bite of these holiday treats, invigorate your senses with the decadent taste of pure chocolate, paired with a rich almond butter filling and creamy coconut shell.

Trick or Treat Almond Butter Bites

WF  DF  GF  SF  VEG  VG

Serves: 12

Ingredients

1 cup unsweetened shredded coconut

½ cup coconut manna

¼ cup pumpkin puree

2 tbs cacao powder

1 tsp coconut oil, melted

¼ cup almond butter

5-6 squares dairy-free, dark chocolate bar (85% or higher)

1 ice cube tray

Step 1

In a food processor, mix together coconut manna, shredded coconut flakes and pumpkin puree.

Step 2

In a bowl, add almond butter. Melt in the microwave for 30 seconds to soften. Then, stir in cacao powder until the mixture is smooth.

Step 3

Grease ice cube trays lightly with melted coconut oil and a paper towel.

Step 4

Take a quarter size amount of the coconut mixture and pack it down into the ice cube tray. With a spoon, add a dime size amount of the almond butter and cacao mixture on top. Next, add another quarter size amount of the coconut mixture and spread until it covers the filling evenly.

Step 5

Repeat this process until all the ice cube trays are filled. Freeze for 1-2 hours.

Step 6

Over a stove top, boil water in a pot. On top, place a small skillet or pot, creating a double boiler. Melt the chocolate for 2-3 minutes over high heat. If easier, use a microwave to melt the dark chocolate bar for 15-20 seconds.

Step 7

Set chocolate aside to cool. Meanwhile, pop out treats from the ice cube trays onto a plate.

Step 8

Drizzle chocolate over the top and enjoy. Store in refrigerator if not eaten right away.

Cumin Chicken Salad with Berries

This is a delicious lunch idea for your leftover chicken and a way to spice up your traditional chicken salad with delicious flavor. This dish highlights seasonal foods, like farm fresh greens and blueberries. Dandelion greens, like other bitter greens, promote the process of digestion and stimulate the liver and gallbladder. Support your gut and use food as medicine with bitter greens this fall season!
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Cumin Chicken Salad with Seasonal Berries

WF  DF  GF  SF 

Serves: 2

Ingredients

1, 3 oz chicken breast, cubed

3 tbs cumin

½ ripe avocado, peeled

1 tsp stone ground mustard

½ cup fresh blueberries

¼ cup sunflower seeds

2 cups roughly chopped dandelion greens

2 tbs olive oil

1 tbs avocado oil

Juice from ½ freshly squeezed lemon

Sea salt and pepper

Step 1

In a skillet, over medium heat, add olive oil. Then add cubed chicken. Season with salt and pepper. Allow to cook until no longer pink. About 5-10 minutes.

Step 2

In a bowl, mix cooked cubed chicken with ½ avocado and mustard. Add a touch of olive oil if too dry or extra avocado. Season with salt and pepper. Continue to mix with cumin, blueberries and sunflower seeds.

Step 3

In a separate bowl, toss greens with lemon juice, olive oil, sea salt and pepper.

Step 4

Enjoy together as a salad or top chicken salad with greens (as shown in the recipe picture).

 

Roasted Tandoori Cauliflower Soup

Warm up this fall season with this homemade soup, filled with gut healing-properties and anti-inflammatory spices. You can use a pre-made bone broth or one of the Happy Gut Kitchen Bone Broth recipes.

                                    This delicious soup is healing to the body and soul.

Roasted Tandouri Cauliflower Soup

WF  DF  GF  SF  VEG  VG

Serves: 2

Ingredients

½ head cauliflower, cut into florets

¼ cup full fat coconut milk

1 ½ cups Happy Gut Bone Broth

2 tbs tandoori masala seasoning

½ small yellow onion, diced

2 cloves garlic, chopped

1 tsp olive oil

¼ cup avocado oil

Sea salt and pepper

1/2 avocado, sliced lengthwise (for garnish)

Step 1

Preheat oven to 375 °F. In a large mixing bowl, toss florets with 2 tbs avocado oil, sea salt and pepper. Then lay out in a glass baking dish, roast for 30 minutes.

Step 2

In a skillet, over medium heat, add 1 tbs of avocado oil. Add onions and garlic. Saute until onions are translucent for 4-5 minutes. When done, turn off heat and set aside.

Step 3

Once cauliflower is finished, transfer to blender. Add bone broth, coconut milk, tandoori seasoning, onions and garlic. Blend until smooth. If more liquid is needed, add more bone broth.

Step 4

Transfer soup to a pot and warm over stove top. Add sea salt and pepper to taste.

Step 5

Serve in a bowl and drizzle with olive oil. Garnish with avocado slices. Enjoy!