Healthy Dark Chocolate Chip Nut Cookies

These are my favorite healthy cookies. Why feel guilty when eating a treat, when you can feel good about what you put in your body. Try adding dried fruit or some other fun combinations. If you have nut allergies, perhaps try it with coconut flour.

Healthy Dark Chocolate Chip Nut Cookies

3 cups almond flour
1 teaspoon baking soda
1 teaspoon sea salt
2 eggs or make VEGAN using ground chia or flax seed mixture (*see below)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup organic unrefined coconut oil
1 1/2 - 2 cups dark chocolate chips

1 1/2 - 2 cups chopped walnuts
Pecans for garnish

*To make chia or flax seed mixture - mix 3 tablespoons water with 1 tablespoon ground seed. Stir well and let sit for 5-10 minutes before using. It will create an egg like consistency.

Preheat oven to 375 degrees. If using the chia or flax mixture instead of the eggs, prepare that first so that it can sit for 5-10 minutes.

In a medium bowl combine dry ingredients. In another bowl, using a hand mixer, beat eggs (or chia mixture), maple syrup and vanilla extract.  Pour wet ingredients into dry and beat with hand mixer until well combined. Melt coconut oil, but then let it cool before adding to the batter. Continue to blend with the hand mixer until combined. Stir in dark chocolate and nuts. 

Drop balls of cookie dough (flatten a little) on to parchment paper. Add one whole pecan on top of each cookie and press down a little. Bake for 15 minutes or they look delicious.

Enjoy.

Triple Berry Galette

A rustic tart, otherwise known as a galette, is a simple way to showcase seasonal fruits or vegetables. The inspiration for this dessert came from the gorgeous berries at my local farmers market. Ripe blackberries, blueberries and raspberries make this Triple Berry Galette shine. Bursting with berry goodness, this beautiful dessert is guaranteed to be a summer favorite.

Triple Berry Galette

1 (9 inch) refrigerated pie crust
3 cups fresh berries (such as blackberries, blueberries, raspberries)
Fresh squeezed lemon juice to taste
Organic cane sugar to taste
Turbinado raw sugar to taste

Chia wash for crust:
1/2 tablespoon ground chia seeds
1/4 cup room temperature water

Preheat oven to 425 degrees. Bring refrigerated pie crust to room temperature (or follow package directions). Gently unroll and place pie crust on a baking sheet lined with parchment paper. 

Prepare chia wash: Combine the ground chia seeds and water in a small bowl. With a small whisk, whip the ground chia seeds with the water to make a wash (it should be the consistency of beaten eggs), set aside. The chia wash will get thicker as it sits. 

In medium bowl combine the berries with lemon juice and cane sugar to taste. The amount of lemon and sugar depends on the ripeness of your berries and your personal preference. 

Spoon the berry mixture into the center of the dough circle, leaving a 1-2 inch border around the edges. Brush the exposed edges of the dough with the chia wash and then carefully fold edges up over the filling, leaving the fruit exposed in the center.  Fold the dough into pleats so it lays nicely over the fruit. Pinch to seal any cracks if needed. 

Gently brush the chia wash over the outside edge of dough and sprinkle dough generously with the coarse turbinado sugar.

Bake galette for 30 to 35 minutes, or until the crust is golden and the fruit is bubbling. 

Let cool and serve room temperature. Garnish with a light dusting of powdered sugar and serve with fresh whipped cream.

Enjoy.

Mango & Avocado Salsa

Mango & Avocado Salsa

2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
Fresh ground salt and pepper

In a large bowl, whisk together vinegar, lime juice and then slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Add fresh ground salt and pepper to taste.

Serve with tortilla chips or in a taco with black beans and cilantro.

Enjoy!

Vegetarian Butternut Squash Lasagna

Everyone loves lasagna, but if your gluten free you might try to avoid it. It's now easier to find gluten free lasagna noodles at the grocery store, but why not do something crazy like use a vegetable instead. This vegetarian lasagna uses butternut squash in place of the noodles, which offers more nutritional value. The result is a savory, hearty vegetarian/gluten free lasagna, that won't weigh you down. To make this dish vegan replace the mozzarella with a vegan cheese or skip it altogether, it's delicious either way. 

Vegetarian Butternut Squash Lasagna

Serves 4

1 butternut squash
1 package Beyond Meat Beefy Crumble (100% plant based)
1-2 tablespoon olive oil
1 cup chopped red onion
2 cups sliced mushrooms
4 cloves chopped garlic
generous pinch (or two) red pepper flakes
fresh ground salt and pepper
4-5 cups chopped baby spinach
2 - 24 oz Classico pasta sauce (spicy red pepper)
16 oz mozzarella cheese
1/4 cup shredded parmesan cheese
Fresh basil

Pre-heat oven to 400º F. In a skillet with some olive oil sauté the Beyond Meat Beefy Crumble, onions and mushroom over medium heat until onions are just starting to become transparent. Add garlic, spinach, red pepper flakes, fresh ground salt and pepper and cook another few minutes. Remove from heat while the spinach is still bright green and set aside. 

Time to prep the squash. Cut the top and ends off the squash and peel it. Cut the squash in half width-wise, right where the squash starts to turns bulbous. Split the two halves in half lengthwise. Remove seeds and slice the squash into planks. Make sure your planks are the same width for even cooking, 1/4-1/2" thick. 

In a 4 quart baking dish, put down enough sauce to lightly cover the bottom of the dish (this keeps the squash from sticking). Add the squash planks to cover the bottom of the dish, cut the planks into smaller pieces as needed to fit in any gaps without overlapping. Lightly salt and pepper each squash layer. After the squash, spoon half of the mushroom mixture, a generous layer of sauce and a layer of cheese. Repeat again with another layer of squash (lightly salt & peppered), remaining mushroom mixture, sauce and finish with remainder of cheese. 

Bake for 45 minutes or until browned on top and bubbly. Stick a knife into lasagna to make sure the squash is fork tender before removing from oven. It will be quite liquidy when it comes out of the oven, let it set for a good half hour before cutting into it, as it will solidify. 

Top with fresh basil.

Enjoy!

Sopa de Ajo (Garlic Soup)

Winter weather calls for an easy, warming, home made bowl of soup. Sopa de Ajo is a delicious Mexican broth based soup that is satisfying and perfect anytime, but especially good when you feel a cold or flu coming on. The simplicity of this recipe, from The Gourmet Vegetarian Slow Cooker cookbook, is the best part. Besides the peeling of a lot of garlic cloves, this slow cooker recipe is one of the easiest soups you will ever make.  I could use another bowl of it right now!

Sopa De Ajo

Serves 4

6 cups water
2 large heads garlic, cloves separated and peeled
4 slices french or country bread, cut into cubes
1/4 cup fruity olive oil
salt to taste
1 ripe avocado, cut into 1/2-inch dice
1 teaspoon dried Mexican oregano
3 ounces Mexican queso fresco
1 ripe tomato, diced
4 green onions, thinly sliced, green part only
1/4 cup chopped fresh cilantro for garnish

Place the water and garlic in the slow cooker insert, cover and cook on low for 6 to 8 hours, or until the garlic is tender.

Add the bread to the broth, replace lid and allow to soften for about 10 minutes, then puree the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.

To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.


Enjoy!

Crazy for Coconut Oil

I'm sure you've heard about the amazing benefits and uses for coconut oil, but most people still run to the drugstore to purchase chemical laden products to cure every day problems. My family has been using coconut oil for years. Even though this oil has been trending recently, some people still don't realize it's unbelievable virtues. Mother Nature makes the most outstanding natural "products" and below are my top 5 favorite uses for this oil. 

Keep in mind that coconut oil is a solid when it's temperature falls below 76°F, and it is a liquid at temperatures above 76°F. Living in Southern California, my jar of coconut oil is generally always in liquid form, which makes it easier to use. To quickly liquify your solid oil, just zap it the microwave for a few seconds. Use organic virgin coconut oil, which is cold-pressed and unrefined, for the greatest health benefit. 

Here are my top 5 uses for Coconut Oil:

Natural Beauty Treatments:
• Coconut oil is an inexpensive conditioner for your hair and excellent when used as an overnight hair treatment. If you're short on time, try rubbing the oil into the ends of your hair before shampooing to keep your locks from drying out. It can also be used sparingly for an easy hair finisher that adds shine and tames those frizzy flyaways.
• The same holds true for your face and body. Use coconut oil as a night time moisturizer on your face, neck and décolleté several times a week. However because it's an oil, it does not work well under makeup. For daytime use try rubbing a little coconut oil onto your face and neck after cleansing, let it absorb for 5-10 minutes, then wipe off excess with a clean dry washcloth and proceed with your normal day cream and sunscreen. It can also be used as a make up remover.
• For strong nails and healthy feet, rub coconut oil into nails, toe nails and on the bottoms of your feet. Because coconut has natural antifungal properties, it's a good idea to apply in between your toes and on your toe nails to prevent or treat a common form of nail fungus or athletes foot.
• Whiten your teeth naturally without damaging the enamel by mixing baking soda and coconut oil together, then gently brushing it on your teeth. You can also rub coconut oil directly onto your gums daily. Coconut oil destroys the bacteria that causes bad breath, tooth decay and gum disease. 

Internal Health - Good health starts from the inside, so naturally a spoonful a day can go a long way. It can fight off fungus in your intestines, reduce inflammation, boost your immune system and increase energy without added weight gain. Despite the high calories of coconut oil, the medium chain triglycerides in this oil are easily burned, can increase metabolism and is not stored as fat. 

First Aid - The antibacterial and antifungal properties of coconut oil make it good for disinfecting cuts, soothing rashes, bug bites, sunburn and promoting the healing of wounds.

Pet Care -  The same benefits that human experience using coconut oil can also help your pets. Most dogs and cats love the taste of coconut oil and will happily lap up a spoonful. Or you can try putting a spoonful in their food. It's great for their coats and dry skin but also helps with digestion, joint health and can improve their breath! It's also useful when applied topically to hot spots and can kill fleas if lightly brushed into their fur. However, be careful because the oil can get on your furniture if you use too much.

In the Kitchen: Virgin coconut oil is unrefined and has a lower smoke point (350°F) than refined coconut oil, which means that it is not meant for high temperature cooking. It can be used for a light sauté but keep in mind it gives your food a coconut flavor. Try using coconut oil on toast in place of butter and in coffee instead of creamer. It's great mixed into smoothies or in your morning oatmeal. My favorite use for coconut oil in the kitchen is in baking and candy making. Here are links to some of my favorite sweet treat recipes: Dark Chocolate, Coconut and Almond Hearts of Joy, Cacao Coconut Healthy Hearts, Chocolate Chip Cookies, and Carrot Cake. 

I always recommend doing your own research to educate yourself on natural products. There are many other health conditions that benefit from the use of coconut oil, so if you have a particular condition, look it up and see if coconut oil is for you.

Don't forget that coconut flesh, coconut milk and coconut water are also wonderful additions to your diet. 

To our health!

Think Green

IF YOU CAN'T EAT THEM, DRINK THEM! Here are my favorite healthy green drinks.

1. The Benefits of Drinking "Green Water" - Chlorophyll
2. Green Lemonade
3. Kale Energizer
4. Vitamineral Green - My Daily Flu Shot

To our health!

Cherry Berry Citrus Zinger

This Cherry Berry Citrus Zinger is guaranteed to bring a smile to anyones face. Four simple ingredients make this sweet, tart, healthy drink a tasty pick me up and guaranteed to deliver more zing to your day. 

Cherry Berry Citrus Zinger

Serves 2

1 cup fresh squeezed blood orange juice
1-2 cups fresh strawberries
1/2 cup frozen cherries

1/2 cup vanilla coconut milk

Chill all ingredients prior to blending. Put into blender as listed and puree until smooth and creamy. Garnish with mint if desired. 

Enjoy + Smile.

Healthy Hearts

Nothing says I love you more than heart healthy dark chocolate. Loaded with antioxidants, these natural superfood treats will make your body and soul happy! Made with LOVE and pure ingredients, these easy to make chocolates are guilt free and delicious. If you like a little texture try making Dark Chocolate, Coconut, Almond Hearts of Joy or keep it simple with my Cacao Coconut Hearts. 

XOXO

Holiday Favorites

Pumpkin Crème Brûlée is a decadent crowd pleasing dessert. It's simple to make and can chill in the refrigerator for up to 24 hours. When your ready to serve, sprinkle sugar on top and let your guest torch their own ramekins to caramelize the sugar. Makes a great gluten free alternative to pumpkin pie. 

Have a lot of hungry people staying for the holidays? Impress your guests, by whipping up this ultra simple Apple & Walnut Breakfast Bread Pudding the day before. The next morning simply pop it in the oven and 45 minutes later, your friends and family will be singing your praises.

Make your loved ones a hearty and healthy breakfast with My Sweet Potato Hash. Sweet potatoes cook up quickly and add more nutrition to your breakfast.

This Vegetarian Pot Pie is comfort food at it's best. This recipe is so delicious, you might want to make two pies. 

Enjoy!

Vampire Juice - For Mortals

Warning! This is a HEALTHY Halloween post. It looks like a TRICK but your body will think it's a TREAT. As we approach Halloween, I'm preparing myself for the sugar-fest that will undoubtedly ensue. You can try to deny it but we both know your going to eat too much candy. Why not do something healthy for your body at the same time? Get a super charged healthy boost with my blood red Vampire Juice. 

I feel terrible admitting this but my least favorite vegetable is the beet. However, beets and beet juice are excellent for you and I know I should add them to my diet. My solution was to juice them, that way I could gulp them down quickly. However it turns out, I love this juice. I'm not sure if it's the vibrant color, the kick of ginger, the earthiness from the root vegetables mixed with citrus. Whatever it is, I crave this blend whenever I need a boost.

Vampire Juice is high in Vitamin A, Vitamin C, Vitamin B6 and is packed full of a wide range of anti-oxidants. Plus it has anti-inflammatory, anti-aging, energy and immune boosting properties. 

Vampire Juice

Makes 1 serving

1 medium size beet - peeled and chopped

3-4 carrots - scrubbed and chopped

1-2 oranges - rind, pith and seeds removed (or see below)

1/2 lemon - rind, pith and seeds removed (or see below)

1/4-1/2 inch chunk fresh ginger

Pass all ingredients through a juicer. My latest technique for citrus is to cut them in half, then use my manual citrus juicer to extract the juice. Then add the citrus juices to the beet/carrot/ginger juice and stir to blend. Pour into a glass and enjoy as soon as possible.

Cheers to our health!

Vegetarian Pastitsio (Greek Style Pasta)

Pastitsio is a Greek baked pasta dish that combines ground beef with layers of noodles in a béchamel sauce. This recipe is a vegetarian spin off from traditional Pastitsio and it was one of my favorite meals growing up. For this recipe I used a textured vegetable protein in place of the ground beef. Another healthy vegetarian meat substitute is mushrooms. Simply pulse mushrooms in the food processor to give them a ground beef like consistency.

Vegetarian Pastitsio (Greek Style Pasta)
4 servings

6 cups cooked macaroni
1 lb textured vegetable protein (or use mushrooms & pulse in food processor)
1/2 cup chopped onion
1 can (6 oz) tomato paste
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
1/3 cup grated parmesan cheese
1/4 teaspoon fresh ground nutmeg
1/2 cup mayonnaise
1/4 cup flour
2 cups milk

Heat oven to 325 degrees.

Cook macaroni al dente, drain and toss with a touch of olive oil to keep it from sticking. Set aside.

Over medium heat, brown the textured vegetable protein and onion in a skillet with some olive oil. Turn off heat and stir in tomato paste, cinnamon and salt. Set aside.

Lightly beat the eggs in a small bowl. Add the parmesan cheese, fresh ground nutmeg and stir to blend. Set aside.

In medium saucepan, combine mayonnaise and flour and stir until well blended. Gradually stir in milk. Cook over medium/low heat until thick, stirring constantly. Do not boil. When sauce has thickened remove from heat and gradually stir in the egg and cheese mixture. Combine the cream sauce with the macaroni and stir until noodles are evenly coated with cheese sauce.

Spray a 2 quart baking dish with olive oil spray and spoon 1/2 of the macaroni mixture into the bottom. Cover with the tomato/cinnamon mixture and then top with the remaining macaroni mixture. 

Bake for 45 minutes or until set.

Kali Orexi!

The Benefits of Drinking "Green Water" - Chlorophyll

Drinking "green water" was normal for me as a child, everyone in my family drank it. Green water (aka chlorophyll) was easy to swallow and had a slight minty flavor. Even as a teenager, I knew that it had to be good for me, so I kept chlorophyll in my diet.

The popularity for green drinks has risen in recent years, which means the intake of chlorophyll has also gone up through our increased consumption of greens. However, not many people know about liquid chlorophyll, which is a staple in my house.

Chlorophyll is the common ingredient found in all green foods on land and in water. It's essential to all life and helps plants purify the air and raise oxygen levels. Chlorophyll has been referred to as the "blood" of plants, which is ironic since it has been shown to help increase the quality and quantity of red blood cells in humans.

The molecular structure of chlorophyll is nearly identical to hemoglobin, which makes up about 75% of our blood. The only differences between the two is that chlorophyll has magnesium and hemoglobin has iron (both metallic atoms). When chlorophyll is ingested it can help do the job of hemoglobin to rebuild and replenish red blood cells and help boost our energy.

Besides being an awesome blood builder, chlorophyll has additional health benefits such as detoxification, internal deodorizer and some say it can help in weight loss. I have only used the liquid chlorophyll and can only speak from my personal experience. Each person should do their own research before using any new health product. If you have any additional information to share, I would love to hear from you.

To our health!

Vegetarian BBQ

My favorite vegetables to grill are artichokes, asparagus, sweet potatoes, sweet onions and portobello mushrooms. Adding fresh lemon, herbs and garlic really make these vegetables shine on the grill. Don't skip on making my awesome dipping sauce to accompany the artichoke and sweet potatoes. 

Grilled Artichoke:

Trim artichoke by cutting off the top inch and the sharp tips of each leaf. Rinse well. Steam artichoke whole in boiling water until stem is just fork tender, but make sure to not let it get too tender. Remove from water and let artichoke cool in a strainer. Once cooled cut in half, length wise and place cut side up in a dish. Generously drizzle cut sides with olive oil, a splash of balsamic vinegar, the juice of one lemon and season with sea salt and fresh ground pepper. When the grill is ready, place the artichoke halfs cut side down and grill until they have a nice char. Flip and drizzle with any remaining juice from your dish. Serve with dipping sauce.

Grilled Asparagus:

Snap the ends off the asparagus and then trim ends with a knife so they are cut straight. Place asparagus spears on baking tray and drizzle with olive oil. Toss spears with your hands to coat evenly with the olive oil. Season with sea salt and fresh ground pepper. When ready to grill, transfer asparagus into a BBQ grill basket. Keep an eye on the asparagus and flip spears in the basket as they get a little charred.

Skewered Grilled Sweet Potato:

Peel sweet potatoes and cut into 1/2" thick rounds. Use metal skewers, bamboo skewers will not work for sweet potatoes. Using a slight twisting motion, insert the metal skewer into each round and carefully thread onto skewers. Place skewers flat onto a baking sheet and brush top side with olive oil, then season with sea salt and fresh cracked pepper. Flip skewers over and brush the other side with olive oil and again season with sea salt and fresh cracked pepper. Grill until you get some nice grill marks on each side. Serve with dipping sauce.

Grilled Portobello Mushroom:

Snap out stem from mushrooms and place stem side up on a plate. Generously drizzle with olive oil, making sure both sides get coated. Keeping mushrooms stem side up in dish, sprinkle with crushed red pepper, fresh garlic, the juice of one lemon, and season with sea salt and fresh ground pepper. Let the mushrooms marinate while you heat up the grill. When ready to grill, place mushrooms stem side up and flip once they have have nice grill marks.

Dipping Sauce:

Blend 1/3 cup mayonnaise, the juice of one lemon, 2 cloves minced garlic and some finely chopped fresh parsley and fresh thyme, in a small bowl. Chill and serve as a dipping sauce with artichokes and sweet potatoes. This makes enough dipping sauce for 2-3 people.


To our health!

Anti-Aging Blackberry and Maqui Super Smoothie

Enjoy a beautiful start to your day with this vibrant, nourishing super food smoothie made with maqui powder. The maqui berry originates from the nutrient rich region of Patagonia, Chile. This incredible berry has the highest antioxidant content of any discovered food on earth. Higher than blueberries and twice as much as acai berries.

Maqui is said to help slow the aging process because of it's high levels of antioxidants. Antioxidants protect cells from oxidative stress, and helps support healthy aging and immune functions.

These dynamo berries are also high in vitamins A, C and E, along with several important minerals such as calcium, iron and potassium. Plant based iron is more easily absorbed if it's accompanied by vitamin C, which is why I added the juice of one lemon. Use any citrus or vitamin C source you prefer.

Here is a link to my favorite Nativas Natural Maqui Powder. Using a superfood powder is such a creative way to get more health into your life. I hope this product inspires you to create your own super food recipes. If so please share!

Blackberry and Maqui Super Smoothie

Makes one serving

1 cup vanilla almond milk
2 cups baby spinach
2 cups chopped romaine
1 banana (optional)
1/2 cup fresh blackberries
2-3 rounded teaspoons Maqui Powder
Juice of 1 lemon (or less depending on your preference)

Add ingredients to blender as listed, pulse/blend in between each ingredient. Once all ingredients are added, add ice if desired and blend until smooth. Keep maqui powder airtight in the refrigerator after opening. 

Enjoy.

Vegan "Cheesecake"

Traditional cheesecake is very rich and extremely fattening. It has no redeeming quality, other than being completely delicious. This "cheesecake" is vegan, gluten free and taste pretty darn close to the real thing. It's a wonderful make-ahead option and keeps in the refrigerator for several days. Simply top with fresh fruit or fruit sauce before serving. Tiny mason jars are a great option because you can bake, store and serve in the adorable jars.

Vegan "Cheesecake"

Makes 8 - 4 ounce servings

Crust:

3/4 cup raw almonds

1/2 cup shredded organic coconut

1 1/2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat oven to 350 Fahrenheit. Process almonds and shredded coconut in a food processor until they become a fine meal. Add remaining ingredients until just combined, however do not over-process, you want the mixture to be crumbly. Drop about 1 1/2 tablespoons of crust mixture into each 4 ounce mason jar. Using the bottom of a small juice glass or shot glass, slightly press the crumb mixture down into the mason jar so it forms a nice even crust.

Filling:

2 - 8 ounce containers of Trader Joe's Vegan Cream Cheese (*see note for substitute)

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 cup organic sugar

1/2 teaspoon vanilla extract

pinch of salt

In a medium bowl, blend all filling ingredients together until smooth and creamy. Spoon about 2 1 /2 tablespoons of filling into each mason jar and smooth out the top as desired. Place jars onto baking sheet and bake for 25-30 minutes until they are set, but still jiggly in the middle. While the mini "cheesecakes" are baking, it's time to make the blueberry sauce.

Blueberry Sauce:

1 cup fresh blueberries

3 tablespoons orange juice

1-2 tablespoons organic sugar (optional)

1/2 tablespoon cornstarch

Combine all blueberry sauce ingredients in a small saucepan and heat over medium heat, stirring, until thick. Remove from heat and pour into a small bowl to cool slightly.

Spoon slightly cooled blueberry sauce over each mini cheesecake and cover with mason jar lid. Place covered mini mason jars in refrigerator to chill for a minimum of 1 hour or overnight if possible.

Enjoy!

*Tofutti Better Than Cream Cheese is the substitute for Trader Joe's Vegan Cream Cheese in this recipe.

All Natural Sweet Potato Dog Treats

Clean eating means putting fresh, healthy, non-processed foods into our bodies. This philosophy should extend to all members of our family, even the furry ones. The best way to ensure my two dogs are eating healthful, preservative free snacks is to make them at home. Max and Maya go crazy over these all natural, vegetarian, grain free, gluten free, easy to make treats. 

What makes these dog cookies unique is the combination of sweet potato and coconut flour. Sweet potatoes not only taste great, but they are loaded with nutrients and they make a healthy addition to your dogs diet. Coconut flour is high in fiber. It's also a great source of protein, iron and is naturally gluten free. The ingredients in this recipe can also help benefit your pups digestion, skin and coat.

All Natural Sweet Potato Dog Treats

Makes approx. 36 cookies

1 large sweet potato

3 tablespoons creamy organic peanut butter

2 tablespoons honey

1 egg

1 cup coconut flour

1 tablespoon organic virgin coconut oil

Peel and cut sweet potato into 1 inch chunks. Place sweet potato pieces into a microwave safe bowl, cover with a paper towel and heat for 4-6 minutes until soft. Mash using a potato masher and let cool.

Once sweet potato is cool add peanut butter, honey and blend with a wooden spoon. In separate bowl lightly beat egg and then stir into potato mixture. Gradually stir in flour until just combined. Add one tablespoon coconut oil and use hands to mix until a smooth dough forms. Separate into 2 balls, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Sprinkle light coconut flour on work surface and roll out dough, on ball at a time. Sprinkle additional flour on dough and rolling pin as needed to prevent dough from sticking. Cut into shapes with cookie cutters. Place cookies on parchment paper lined cookie sheets and bake 20-30 minutes until slightly golden. 

Cool completely on wire racks. These dog treats cool to a semi-firm. Store in an airtight container in the refrigerator for one week or in the freezer for up to six months.

"Bone" Appetit!