How To “Upgrade” Your Health

In my Functional Fertility programs, I am all about upgrading the choices that people are already making in a day to better support their health goals. This could be upgrading options to gain better energy, stabilize blood sugar, improve gut health, balance hormones, and optimize fertility.

Simple swaps like upgrading that boring old morning oatmeal recipe you’ve been making for years (that is likely causing your 11am energy slump) to my MACROtrio balanced Creamy Oat Bran Breakfast Porridge that supports energy levels all morning long can make a HUGE difference! Upgrading other lifestyle choices may also look like incorporating Four Sigmatic mushroom blends (affiliate link) to your morning routine, wearing blue light blocking glasses at night, or even upgrading endocrine-disrupting skincare and beauty products to a trusted brand like Beautycounter (affiliate link).

There are soo many upgrades that can be done to your daily food intake as well that will elevate your food from simply ‘filling you up’ to ‘supporting your body’s natural hormonal and detox systems’ all throughout the day. Often times, these upgrades even taste better too! It’s a win-win!

One of my favorite ways to do this is to add broccoli sprouts (one of the most powerful detox supporters out there) to your morning smoothie or salad at lunch, add in two tablespoons of ground flaxseed daily for estrogen support, or replace inflammatory ingredients that cause inflammation and blood sugar swings with delicious, whole-food alternatives!

A Pro-Tip to Streamline Recipe Searching

One of my favorite tips that I share with people to help sift through the endless amounts of recipes out there on the internet is to simply put the word “Paleo” in front of your recipe search: paleo waffles, paleo brownies, paleo cookies.

This simple search hack will remove TONS of crappy recipes that are filled with inflammatory ingredients like industrial seed oils, processed dairy, processed sugars, gluten, GMO soy oils, and artificial flavorings and additives.

This is an amazing place to begin for just about anyone wanting to make small but super powerful upgrades to their health.

Dessert is Still Dessert

Now, just to be clear – you now know one of my favorite hacks while searching for any and all recipes. By searching for “paleo” recipes you’ve already significantly decreased the amount of inflammatory and processed substances you are putting into your body. However, a dessert is still a dessert.

READ: a paleo brownie is still a brownie, a paleo pancake is still a pancake, a paleo cake is still a cake.

Just because you are searching out more Paleo options does not mean that these desserts are now magically “healthy.” Yes, they are absolutely “healthier” and you are doing amazing things for your body by making these upgrades, however, desserts are still desserts so eat them responsibly like you would any other dessert.

In fact, this goes for any label that precedes a dessert including but not limited to paleo, vegan, sugar-free (be careful with these!), raw, etc. These labels are a wonderful guide to choosing “upgraded” items, but, they do not mean that it is a “healthy” one.

How to Whip This Up!

This recipe is an example of an upgraded dessert option, so dig in and enjoy. It’s a wonderful one to enjoy with friends!

Step 1

Preheat oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper (I used a smaller one in the pictures, but an 8×8 inch is best). In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until a nice thick crumb texture forms. Add to pan and use fingers to evenly press around. Bake for 10 minutes and allow the crust to cool for 10 minutes for adding caramel in the next step.

Step 2

To make the tahini caramel add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot. Heat on medium-low heat for 2 minutes, stirring constantly. Pour over cooled crust. Place in the fridge for at least 30 minutes to harden the caramel. You can put it in the freezer for 15 minutes if you’re short on time.

Step 3

Make the chocolate layer by melting the Enjoy Life Chocolate Chips with the coconut oil in the microwave for 30 seconds, stirring halfway in-between.

Step 4

Pour over the caramel layer, tilting the pan from side to side to cover the entire layer. Cool for an hour in the fridge. Sprinkle with sea salt and enjoy!

Print

Tahini Caramel Shortbread Bars | Vegan, Paleo


  • Author: neelyolivia
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 16 1x

Description

Caramel, shortbread, chocolate, tahini… need I say more??


Scale

Ingredients

For the Shortbread Base

  • 1.5 cups fine almond flour (I use Bob’s Red Mill)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

For the Salted Tahini Caramel

  • 1/2 cup tahini
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

For the Chocolate Layer

  • 3/4 cup Enjoy Life Chocolate Chips
  • 1 tablespoon coconut oil
  • Sea salt, for sprinkling on top

Instructions

  1. Preheat oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper (I used a smaller one in the pictures, but an 8×8 inch is best).
  2. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until a nice thick crumb texture forms. Add to pan and use fingers to evenly press around. Bake for 10 minutes and allow crust to cool for 10 minutes for adding caramel in the next step.
  3. To make the tahini caramel add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot. Heat on medium-low heat for 2 minutes, stirring constantly. Pour over cooled crust.
  4. Place in fridge for at least 30 minutes to harden the caramel. You can put it in the freezer for 15 minutes if you’re short on time.
  5. Make the chocolate layer by melting the Enjoy Life Chocolate Chips with the coconut oil in the microwave for 30 seconds, stirring half way in-between.
  6. Pour over the caramel layer, tilting the pan from side to side to cover the entire layer. Cool for an hour in the fridge.
  7. Sprinkle with sea salt and enjoy!

  • Category: dessert
  • Method: stove top

Nutrition

  • Serving Size: 1 bar
  • Calories: 257kcal
  • Sugar: 11.9gm
  • Fat: 21gm
  • Saturated Fat: 10gm
  • Carbohydrates: 16.8hm
  • Protein: 4.3gm