Avocado soup is perfect for hot summer days when you don’t feel like sweating over a stove. Creamy avocados and rich coconut milk both provide plenty of healthy saturated fat which may be the ideal fuel source for our body providing many healthy benefits for our immunity and brain function.
Every once in awhile, I like to give the community recipes for treats that might not fall into the Gut Program or Cleanse Program guidelines. Something to enjoy post-cleanse when you’re still trying to incorporate many of the principles of Clean but might be a bit more lenient on ingredients. This coconut blueberry cake, which I discovered on one of my favourite food and photography blogs, Roost, contains eggs, (lots of them!) but even for those who may have a sensitivity to eggs, like myself, I find that when they’re in something baked, they’re fine. And of course, as we’ve mentioned before, the higher quality (pastured, local) eggs you use, the better they are for you. The large number of eggs is why the fiber rich coconut flour works so well in this recipe.
Summer is in full swing, and that means the kids are out of school and enjoying beach adventures, road trips, visits from friends, and celebrations. There are lazy summer mornings as well as jam-packed days. This means we need fuel for these unpredictable summer days, and these almond flour waffles are my absolute favorite solution. These almond flour waffles are fun, celebratory, and are perfect for family brunches, breakfast for dinner, unique desserts, and you can even freeze them to use as needed for snacks on-the-go. They only require a waffle iron (available in many different sizes and prices, I’ve seen them for as little as 20 dollars), and they hold a variety of toppings. You can put the toppings right inside the waffles as we’ve done in the recipe below.