The recipe and images for these delicious little cookie cups come from Paleo Running Momma.  These Gluten Free and Paleo Chocolate Almond Butter Cookie Cups are perfect anytime! Simple, delicious and healthy chewy almond butter cookie cup filled with a dreamy chocolate almond butter fudge. Grain free, dairy free.

Prep time 20 mins | Cook time 10 mins | Total time 30 mins

Ingredients:

For the Cookies

• ¾ cup smooth almond butter**
• 1 egg
• ½ cup organic coconut sugar
• 1 tsp pure vanilla extract
• 1 cup Bob's Red Mill Superfine Blanched Almond Flour
• ½ tsp baking soda
• pinch sea salt

For the filling

• ½ cup dairy free, soy free chocolate chips or chopped chocolate
• ¼ cup smooth almond butter
• ½ tsp pure vanilla extract

Instructions:

1. Preheat your oven to 350 F and line a 24 cup mini muffin pan with liners*
2. In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won't affect the cookies.
3. Scoop the dough evenly between the 24 mini muffin cups, then use the back of a ½ tsp to make a dent in the center to form the "cups" as shown in the photo above.
4. Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.
5. While the cookies bake, put the chocolate chips and almond butter in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth. Stir in the vanilla once melted.
6. To form the cookie cups, wait until the filling cools enough so it's the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply microwave for 10-15 second and stir to soften it.
7. The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!

Notes
*You could also lightly grease the cups with coconut oil - the liners make cleanup and removal so much easier though!
**A creamy, almost drippy almond butter will work best for this recipe - stir well before adding

Visit Paleo Running Momma for full recipe.

This awesome recipe comes from Buzzfeed Goodful and is the perfect healthy and low-calorie dinner. Visit Buzzfeed to see the quick recipe video! The dish also makes for a great leftovers lunch the next day!

Ingredients:
2 pounds small red (or yellow) potatoes, quartered
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch (roughly 1 pound) asparagus

Preparation:

1. Preheat the oven to 400˚F/200˚C.
2. Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
3. Bake for 30 minutes.
4. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
5. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
6. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
7. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
8. Enjoy!

Life Changing Bread has been around for a few years now, but if you haven't heard of it, you need to. This bread recipe  absolutely lives up to its name .... It is life changing. This healthy spin on bread is packed with nutritious ingredients and a toasted slice of it makes for a perfect breakfast. It is entirely gluten free and vegan and is not hard to make! The recipe (created by My New Roots) freezes exceptionally well, and is delicious when toasted. I especially love the fact that it contains chia and psyllium seed husks because both are incredible for digestion (very important for a celiac). Below is the recipe for this bread, but definitely check out My New Roots for a longer explanation on what makes this bread so awesome.


The Life-Changing Loaf of Bread
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

*All photos from My New Roots