coconut flakes Archives - Amazing Health Advances

Beyond Keto Cacao Pumpkin Muffins

The AHA! Team — Wed, 15 May 2024 08:09:36 +0000

Dr. Don Colbert – Pumpkin recipes are one of the best blessings of Autumn. When you use real pumpkin puree and ingredients, you get nutrients that fortify your body from your head to your toes. And, our Beyond Keto Cacao Pumpkin Muffins are full of pumpkin! Ready to try them yourself? They boost real pumpkin, healthy coconut flour, pumpkin spice, cacao nibs and more. Here’s how to make them and why you should. Delicious Beyond Keto Cacao Pumpkin Muffins Ingredients 1 tablespoon avocado or olive oil for the muffin liners 4 large eggs ½ cup organic pure pumpkin puree 4 tablespoons unsalted butter (melted and slightly cooled) 3/4 teaspoon organic liquid stevia (equals about ⅓ cup sugar) 2 teaspoons real vanilla extract 1.5 teaspoons pumpkin spice 6 tablespoons coconut flour 1/4 teaspoon sea salt 1 teaspoon baking powder 1/4 cup cacao nibs OR coconut flakes Instructions Preheat oven to 350°F. Line 6 muffin cups with foil or silicone liners. Spray or wipe liners with oil to prevent sticking (coconut flour can stick especially if you use paper liners). Set aside. Whisk eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon in a medium bowl. Add in the coconut flour and salt, mixing patiently until very smooth. Then, mix in the baking powder. Finally, fold in cacao nibs or coconut flakes. Using a 4-tablespoon scoop (1/4 cup), scoop and pour the batter into the prepared muffin cups. Bake muffins until they are set and a toothpick inserted in their center comes out clean, 22-25 minutes. Transfer the muffins to a cooling rack and cool them completely before enjoying them (if they look odd to start, don’t worry – their texture significantly improves as they cool). Muffins can be stored in a sealed container for up to 5 days (but they won’t last!). They also freeze well up to 3 months. Enjoy! Nutrition info (1 muffin): 196 calories, 15 grams fat, 9 grams saturated fats, 4.5 gm net carbs (10.5 grams total carbs, 6 grams fiber), 6 grams protein, 3 grams protein Health Benefits of Cacao Pumpkin Muffins One of the best parts of Autumn is pumpkin. These days, we find it everywhere. In our coffee, in our soups, and certainly in our snacks. Fortunately, offers amazing health benefits (1). Here’s what pumpkin has for your body: 1. Antioxidants Pumpkin contains alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. These are strong antioxidants, and they will work together to fight free radicals, reduce the risk of cancer, promote heart health, reduce cholesterol-plaque formations, and preserve eye health. In fact, when pumpkins are analyzed, lutein is the most abundant carotenoid therein (2). Lutein and the other carotenoids can protect body organs and tissue from free radical damage and oxidative stress. This is incredibly beneficial as oxidative damages are always related to cancer, premature aging, cataracts, age-related macular degeneration, atherosclerosis, and a series of other degenerative diseases (3). 2. Anti-Inflammatory Nutrients The cell walls of pumpkin contain pectin. Pectin contains components that are highly anti-inflammatory. How does this help you? Anti-inflammatory diets can improve many chronic diseases and symptoms. These include heart disease, joint pain, arthritis, diabetes, metabolic syndrome, asthma, and more. 3. Cellular Health The flesh of the pumpkin is not the only valuable component. Pumpkin seed oil is highly nutritious and beneficial to the body. In fact, pumpkin seed oil has specifically been shown to reduce the risk of cellular overgrowth and unhealth in the prostate, breast, colorectal, gastric, joints, heart, and lungs (4, 5, 6). Amazing! This is a great reason to also buy whole pumpkins, roast, and eat the seeds! 4. Heart-Health Components Pumpkin seeds also contain phytosterols. Phytosterols are the components used in cholesterol-lowering supplements, functional foods, and more. They are often termed plant sterols. What’s more, the carotenoids in pumpkin flesh can protect the heart and other body organs and tissue from free radical damage, oxidative stress, and plaque formation (3). 5. High Energy and More Nutrients Additionally, pumpkin is a great source of fiber, monounsaturated fats, omega-3s, B-vitamins, and copper. B-Vitamins and Copper both play a part in energy production, and can make a difference in your get-up-and-go! Pumpkin Spice Nutrition In addition, the spices used in our homemade pumpkin spice recipe are no nutrition slouches. Individually and together, cinnamon, cloves, nutmeg, and ginger provide anti-inflammatory, digestion, brain, circulation, heart health, anti-cancer, anti-bacterial, and other health benefits. Additionally, it fights free radicals and oxidative stress. Read all about them, and learn how to make your own homemade pumpkin spice here. Cacao Nutrition Lastly, cacao nibs are great for full-body health. In fact, their polyphenols can provide benefits to your heart, brain, and energy levels. Cocoa nibs promote reduced inflammation, reduced oxidative stress and free radicals, cellular health, and neurodegenerative protection. Bottom Line It simply doesn’t get better than this: amazing flavor and amazing health benefits! Our Beyond Keto Pumpkin Muffins are just what the doctor ordered for Autumn. Enjoy! To read the original article click here.

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Blueberry Chia Coconut Yogurt

AHA Publisher — Tue, 20 Apr 2021 07:00:29 +0000

Dr. Don Colbert – Are you looking for a quick and easy keto [or low carb] meal that can be eaten any time of day? Then this delicious Keto Zone Blueberry Chia Coconut Yogurt recipe is for you. This recipe can be made in just a few minutes with no cooking required. Just mix the ingredients together and serve! Not only is this recipe super easy, but it is also loaded with nutrition. With healthy fats from MCT oil, probiotics from yogurt, protein from collagen, fiber from chia seeds, and antioxidants from blueberries, this recipe is a healthy and balanced keto meal. Ingredients 1 cup fresh organic blueberries 1 cup full fat low-carb organic/grass-fed yogurt (no sugar added) 3 tablespoons ground chia seeds 1/4 cup unsweetened coconut flakes 1 scoop Coconut MCT Oil Powder 1 scoop Hydrolyzed Collagen Powder Instructions Combine chia seeds and yogurt and stir until well combined. Add in coconut flakes, MCT Oil Powder, and collagen. Continue to mix until all ingredients are thoroughly incorporated. Add in blueberries and gently stir. Divide into 4 servings. Top with extra blueberries if desired. Serve and enjoy! Nutrition Facts Servings: 4 Per Serving: Calories: 250 calories Fat: 21 grams Total Carbohydrates: 12 grams Fiber: 6 grams Net Carbs: 6 grams Protein: 25 grams This article has been modified. To read the original article click here. For more articles from Dr. Colbert click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Sat, 30 May 2020 07:00:14 +0000

Dr. Axe – What’s better than cookies? Cookies that don’t require an oven! That’s why these No-Bake Coconut Cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake babies make a great healthy snack for kids or light dessert; plus, you can even force let the kids whip them up! Let me show you how to make these wondrous No-Bake Coconut Cookies. We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the honey, coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flax seed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and beneficial Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer and let them thaw for 5 minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! INGREDIENTS: 2–1/2 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2-1 tablespoon ground flax (optional*) 2/3 cup honey 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) DIRECTIONS: Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the honey, coconut oil, almond butter, and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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