2 cups smooth peanut butter (can use any nut or seed butter)
1/2 cup Monkfruit sweetened maple syrup
Directions:
Line a large plate or tray with parchment paper and set aside
In a microwave-safe bowl or stovetop, add your peanut butter and sticky sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains.
Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Refrigerate until firm and fudgy.
Keep stored in refrigerator. Can freeze if made ahead of time.
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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