Pineapple Salsa

Ingredients:

1/2 cup finely diced pineapple

1/4 cup finely diced red onion

1/4 cup finely diced bell pepper

1/4 jalapeño pepper, seeded and finely diced

2 cloves garlic, minced

1 Tablespoons fresh cilantro, chopped

1/2 juice from a lime + more to taste

1/2 tsp sea salt

Directions:

• Add pineapple, onion, bell pepper, jalapeño pepper, garlic, salt and cilantro in a small bowl.
• Squeeze lime juice over and mix. Taste and add more lime juice if needed. 
• Cover and place in the fridge for 1-2 hours to let the flavors marinate before serving.

  
• Serve with tortilla chips as an appetizer or as a topping for chicken/fish.

Reese's Chocolate Peanut Butter Easter Eggs

The classic easter treat ... Reese's Chocolate Peanut Butter Easter Eggs ... just 5 ingredients, gluten free, dairy free & delicious!

Ingredients:
1 cup creamy, salted peanut butter or any nut butter of your choice
5 tablespoons coconut flour
4 tablespoons pure maple syrup
1 cup @enjoylifefoods chocolate chips
1 Tbsp coconut oil

Directions:
1. In a bowl, fold together nut butter, coconut flour and maple syrup.
2. Line a cookie sheet with parchment paper. Use your hands to form the nut butter mixture into an 2 inch egg shape. Once all dough is shaped, place in freezer for 15 minutes to harden.
3. In a separate bowl, melt chocolate chips with coconut oil.
4. Remove eggs from freezer using two forks dip in the melted chocolate, shaking off any extra and placing it back on the cookie sheet. Chocolate should harden immediately.
5. Then using a spoon, gently drizzle remaining chocolate on as laces.
6. Place them in the freezer to set for at least 15 minutes.
*Store in an airtight container in the fridge or freezer for longer.

Roasted Veggie Tacos

Ingredients:

1 Tbsp olive oil

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp sea salt or himalayan salt

1 cup cubed butternut squash

1 cup quartered brussels sprouts

1/2 cup chopped tomato

bibb lettuce leaves

torn cilantro leaves

lime 

Directions:

1. Preheat oven for 425 degrees. Line a baking sheet with parchment paper, set aside.

2. Add oil, chili powder, garlic powder, cumin and salt to a large mixing bowl.  Add squash & brussels sprouts, toss to coat.

3. Spread veggies on prepared baking sheet.  Bake, stirring halfway through, for 30 minutes or until tender-crisp.

4. Place lettuce leaves on plate and top with squash mixture, avocado, tomato and cilantro. 

5. Squeeze lime juice over the top. Enjoy!