Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

Carrot Cake Protein Bites
Dairy Free, Gluten Free
Happily serves 10-12


1 Cup Almond flour
2 TBSP Coconut flour
1/4 Cup Bone broth collagen powder
½ tsp Baking soda
2 tsp Cinnamon
1–2 tsp Powdered Ginger
2 Eggs
⅓ Cup Coconut oil
⅓ Cup Maple syrup
2 tsp Vanilla
½ Cup grated carrots

Preheat oven to 350 F.
Add and mix all the ingredients, except the carrots, until well combined.
Allow mixture to sit for 5 minutes before folding in the carrots.
Add mixture to a lined or oiled muffin pan.
Bake for 18–20 minutes.

IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

Cauliflower Cilantro Lime Rice-Low Carb

Cauliflower Cilantro Lime Rice
Vegan, Gluten Free
Happily serves 6


2 Cups Cooked Cauliflower Rice
2 TBSP Avocado Oil
2 TBSP Lime Juice
1 tsp Red Pepper Flakes
2 Garlic cloves or 1 TBSP minced garlic
1-2 Green Onion Stalks
Handful chopped cilantro.

1 Jalapeño 

1/2-1 TBSP Himalayan Sea Salt 

Chop Cauliflower in food processor or use Cauliflower rice.  Steam for 5 minutes maximum.

Cut Garlic, let sit 5 minutes.  Chop Jalapeño, leave seeds in if you wish it to be hotter.

Chop green onions and cilantro.
This will just break down enough to make for easy digestion but still leave it not mushy.
Combine all ingredients and chill.  You can top with the red pepper flakes or mix in.