Nutrition

Chocolate Nut Crunch Blondies

Chocolate Nut Crunch Blondies

Jamie Wagener |
You will never know these blondie bars are without sugar, flour or eggs … they are simple to whip up and taste like cookie dough.  Ooey Gooey and decadent these will satisfy those sweet tooth cravings.  Don’t just take our word for it  … give them a try! 

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Maple Pecan Goji Shortbread

Maple Pecan Goji Shortbread

Jamie Wagener |
This shortbread cookie is paleo, refined sugar free and made with just real whole food ingredients your body will love.  It’s slightly sweet with a little crunch and perfect way to spice up your breakfast routine.

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Triple Berry Crisp

Triple Berry Crisp

Cindy Poiesz |
Ingredients: 1 pound strawberries, sliced small ½ cup blanched almond flour (not almond meal) 1 tablespoon ghee 2 packs Triple Berry Vanilla Instructions: Pile sliced strawberries in 4-5 small ramekins and place on a baking sheet Bake strawberries at 350°F for 30 minutes Meanwhile, make topping in a food processor or vitamix Pulse almond flour, ghee and Supernola until pieces of dough form Remove ramekins from oven Spoon topping over baked strawberries Bake 20-30 minutes at 350°F, until topping is golden-brown Remove from oven and serve Download a PDF of the Recipe

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Sweet Potato Toasts Four Ways

Sweet Potato Toasts Four Ways

Cindy Poiesz |
Ingredient Options: Sweet potato toast topped with almond butter, berries and Supernola Triple Berry Vanilla Sweet potato toast topped with cashew butter, banana slices and Supernola Dark Chocolate Nut Crunch Sweet potato toast topped with non-dairy yogurt, turmeric, pineapple, crystallized ginger and Pineapple Ginger Fusion Sweet potato toast topped with apple butter, goji berries, cinnamon and Honey Sweet Goji Instructions: With the skin on, slice sweet potatoes into ⅓ - ½ inchthick slices. Preheat the oven to 400ºF and line a baking sheet with parchment paper to help prevent sticking. Slice the ends of the sweet potato off, then cut it...

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