Here is a great recipe that Katie found on DETOXINSTA

These Vegan Lemon Bars have a crispy gluten-free crust and creamy lemon filling you’ll love. They are the perfect summer dessert, made without eggs or dairy.


  • 1 cup blanched almond flour
  • 2 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 cup whole cashews (not roasted or salted)
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ cup maple syrup
  • ¼ cup melted coconut oil

  • Preheat the oven to 350ºF and lightly grease an 8-inch baking dish. Press a piece of parchment paper into the bottom of the dish for easy removal later.
  • In a mixing bowl, combine the almond flour, coconut oil, maple syrup, and salt. Stir well until the dough sticks together, then transfer it to the prepared baking dish. Press it evenly into the bottom of the pan. It won’t be very thick, but it should create a thin layer that covers the bottom of the pan. Bake this at 350ºF for 15 minutes, or until lightly golden brown around the edges. Let it cool completely.
  • To make the filling, add the cashews to a blender and
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Spring Pea Risotto

Fresh peas and a touch of lemon zest add a vibrant burst of flavor to this delightful risotto recipe.


  • 4 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 shallots diced
  • 1 cup Arborio rice
  • 2 cups fresh peas or sub frozen
  • 1/2 cup grated parmesan cheese
  • zest of one lemon
  • salt and pepper to taste
  • 1/4 cup fresh mint, packed, sliced
  • micro greens or sprouts for garnish


  1. In a heavy-bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat and saute shallots until fragrant and golden, about 5 minutes.
  2. Add the arborio rice and stir to coat for one minute. Add one cup of hot broth and stiring frequently, let the rice absorb it slowly over medium-low heat, about 5 minutes. Continue adding one cup at a time, each time allowing the rice to slowly absorb the broth until the rice is tender (yet still holding its shape).  This will take about 30 minutes.
  3. Blanch the fresh peas. Bring a small pot of salted water to boil. Once boiling, add the peas and simmer for 2-3 minutes, until tender; drain and set aside.
  4. Add ½ cup blanched peas to a blender with
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Last Call for Winter Comfort Food?

Soup season is almost over, but there’s still time to enjoy a hearty chili!

The weather is already starting to turn warmer, but we’re still having some occasional cold snaps. If you love warm and comforting food on a cold day and overall Hygge, here’s a great recipe for you.

It’s easy to make and uses ingredients you might already have on hand (and it allows for a lot of room for improvisation!). So next time you see the forecast take a dip in temperature, be sure to cook up a pot of this chili!

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Coconut Oil Fudge (Paleo, Dairy Free, Gluten Free, Vegan)

This recipe serves you health and wellness with your chocolate bomb craving. Quick and easy to make, naturally sweetened, and loaded with healthy fat, this fudge is the perfect Valentine’s dinner accompaniment!


  • 1 cup organic coconut oil, solid
  • ¼ cup canned coconut milk
  • ½ cup unsweetened cocoa powder
  • ¼ cup raw honey or maple syrup
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  1. Line a 9×5-inch loaf pan with parchment or wax paper and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, mix the coconut oil and coconut milk together on medium-high speed for 5-6 minutes until glossy and thick. (Alternatively, use a hand-held mixer and a mixing bowl.)
  3. Add the cocoa powder, honey or maple syrup, vanilla extract, and almond extract, and mix thoroughly until smooth and well combined.
  4. Pour the mixture into the prepared pan and smooth the top with a spatula or the back of a spoon.
  5. Place in the freezer for 20 minutes or until just set.
  6. Once set, remove the fudge from the pan and place on a cutting board. Using a sharp knife, cut into small squares. Store in an airtight container in the fridge
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