Almond Flour-replaces baking flour, toasting almond flour can substitute bread crumbs, and use instead of flour for dredging chicken
Coconut flour- used in lots of paleo baking recipes
Arrowroot powder-replaces cornstarch, and is used in cakes and breads to help lighten and fluff up dense almond flour
Chia seeds- Used as substitutions for fat in baking, tasty soaked in fruit juice,and fun to eat raw. (I put in my veggie protein drink daily) Also a superfood (see below)
Adobo Seasoning-tasty seasoning for turkey and chicken,delicious on sweet potatoes, awesome as a fajita seasoning for onions and peppers.
Almond Milk- Substitute for milk, and can replace juice in smoothies
Honey-replaces sugar in coffee, can be a sugar substitute in baking, buying local raw honey can help with allergies (don’t give to babies)
Coconut Oil-Great for browning meat and stir frys, and can be used in baking. Coconut oil is rich in vitamins and minerals and especially rich (60%+) in important fatty acids, the medium chain triglycerides (MCTs)Coconut Oil has been mistakenly labeled as unhealthy due to its high saturated fat content. However, modern science has now refuted these earlier claims and instead, is praising the health benefits with some even stating it as the “healthiest oil on earth.”
Full Fat Coconut Milk- replaces dairy milk and cream in cooking and baking. Awesome for thickening soups.
Super Foods- great additions to add into shakes and smoothies
Maca Powder-Maca has long been used to increase stamina, boost libido, and combat fatigue for good reasons. The root is a superb adaptogen, as it enables the body to more easily adapt to and regulate stress factors imposed upon it. Studies have also identified four alkaloids present in maca, which are known to nourish the endocrine system (the system in the body which is responsible for the production and maintenance of hormones). Maca root is a highly nutrient-dense whole food, as it is packed with vitamins, plant sterols, many essential minerals, amino acids and healthy fats. This is a particularly powerful and balanced food for athletes and those who are looking to combat stress or increase stamina.Maca is a very potent food, and just a little maca sprinkled into recipes turns any meal into a supermeal. With an earthy taste that is mildly nutty with a hint of butterscotch, maca is easily blended into superfood smoothies, various milks, chocolates, or mixed into flour for dessert recipes. Alternately, use maca straight by taking in a capsule form, and enjoy its benefits anytime and anywhere.
Spirulina-Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids, antioxidants that can help protect cells from damage. It contains nutrients, including B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).
- 2 times the protein of any other seed or grain,Chias seeds are said to have:
- 5 times the calcium of milk, plus boron which is a trace mineral that
helps transfer calcium into your bones,
- 2 times the amount of potassium as bananas,
- 3 times the reported antioxidant strength of blueberries
- 3 times more iron than spinach
- copious amounts of omega 3 and omega 6, which are essential fatty acids
Like flax, chia is highly ‘hydrophilic’ - the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly - in under 10 minutes.
Antioxidants One advantage of chia is that because it has such a high antioxidant content, the seeds stay stable for much longer, whereas flax, for example, may turn rancid. Chia seeds can easily be stored dry for 4-5 years without deterioration in flavour, odour or nutritional value. You can substitute chia in any recipe that calls for flax.
- Provides energy
- Boosts strength
- Bolsters endurance
- Levels blood sugar
- Induces weight loss
- Aids intestinal regularity