I had a wicked sweet tooth so I decided to make some dark chocolate chia pudding topped with coconut whipped cream, blackberries, dark chocolate and coconut flakes. (Adapted from Stupid Easy Paleo)
- 1 tablespoon cocoa powder
- 2 teaspoons cinnamon
- 5 tablespoons chia seeds
- 2 teaspoons vanilla extract
- In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate, cocoa powder and cinnamon until completely melted.
- Turn off the heat and stir in the vanilla extract and the chia seeds while continuously whisking until mixture thickens.
- Pour into serving cups and refrigerate for at least an hour until thick.
A quick and easy dairy free dessert! I cut up some apricots, plums, and blackberries and topped with a dollop of coconut whipped cream.
Coconut Whipped Cream
- Cream from 1 can of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
- 1/2 teaspoon vanilla
- 1 teaspoon honey
- Mix with electric mixer or food process for about a minute
- Top over your favorite fruits, sprinkle with cinnamon, and drizzle with honey.
I love a good steamed artichoke! It makes for a yummy appetizer or side. I enjoy pairing it with this avocado dipping sauce as a healthier alternative to butter or hollandaise sauce.
- Fill saucepan with a few inches of water and bring to a boil.
- Trim two artichokes by slicing off the pointy tips and cut in half.
- Place in the water and steam covered until the leaves are easily pierced and removed from the the heart (about 20-25 minutes)
- Strain and cool
Avocado Dipping Sauce:
- 1/2 ripe avocado
- 2 tablespoons lemon juice
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- salt & pepper to taste
- Mix or food process until smooth and creamy.
- Dip meaty parts of leaves into the sauce and bite off!
- As you get closer to the heart the leaves become meatier and more tender!
- Enjoy 🙂
These brownies are super fudgy and full of flavor. They do need to be prepared the night before serving to ensure they are set, however the wait is well worth it! Zucchini is an awesome source of dietary fiber as well as manganese, vitamin C, vitamin A, magnesium, folate, potassium, copper, and phosphorus. So if you’re determined to get your chocolate fix one way or another, you may as well make it a healthier one and try these out!
- 1/2 cup shredded zucchini
- 1/3 cup applesauce
- 1 cup plus 2 tbsp water
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal
- 1/2 cup coconut oil (or sub. vegetable oil)
- 3/4 cup cocoa powder
- 1 cup coconut flour (or sub. blanched almond flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup coconut sugar (or sub. regular sugar)
- 1/2 cup chocolate chips (optional)
- 1/2 cup cocoa powder
- 2 tbsp pure maple syrup or honey
- 1/2 cup virgin coconut oil, melted
Instructions (makes about 20-24 squares)
- Preheat oven to 350F and line a 9×13 baking dish.
- Use food processor to shred zucchini until fine.
- Whisk the first six ingredients in a mixing bowl and let sit at least 5 minutes.
- Meanwhile combine remaining ingredients in a seperate bowl.
- Pour the wet mix into the dry and stir until evenly mixed.
- Pour into the baking dish and spread the batter smooth.
- Bake 25 minutes, and then remove from oven and pat down with spatula (even if it appears undercooked it will firm up once refrigerated overnight!)
- Place brownies in the fridge and once they are a bit cooled mix the frosting ingredients together to form a sauce.
- Spread the sauce over the zucchini brownies, then fridge or freeze brownies overnight or for several hours to allow them to set and become even more flavorful before serving.
Some days you just want a sandwich, a nice yummy savory juicy sandwich but the whole lets avoid grains thing makes for a bit more of a creative process than the typical white bread and cold cuts. Here is a newfound alternative that I highly enjoyed and I’m sure you will too!
- Rinse and de-cap mushrooms and place in pan with a bit of olive oil. Add salt and pepper and cook one side for about 5 minutes and then flip and cook for about another 3 minutes or until to desired tenderness.
- Remove mushrooms from pan and dab with towels to remove some of the excess water
- Dress portobello mushrooms with toppings as you please
- I chose egg salad using two hardboiled eggs, 1.5 tablespoons of mayonnaise (make your own mayonnaise for paleo), a bit of mustard and salt and pepper.
Use this recipe to make a barbacoa – mexican shredded beef recipe that you can eat traditionally in tacos, add to salads, or even serve alongside roast vegetables.
- Prep Time: 10 Minutes
- Crock Pot: 6-8 hours
- 3 lbs chuck roast or brisket
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 – 4 chiptoles in adobo sauce, chopped
- 1 (4-ounce) can chopped green chiles
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 1/4 tsp ground cloves
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/2 cup broth or water
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime juice
- Combine ingredients in bowl of slow cooker and toss gently to combine.
- Cover and cook on low for 6-8 hours, or until beef is tender and falls apart easily.
- Remove beef from slow cooker and break pieces apart on cutting board with fork.
- Return beef to crock pot and toss with the juices
- Remove bay leaves and serve
Zesty Glazed Ribs (4 servings)
Ribs are a commitment, but they are a pretty darn tasty one. This is a delicious recipe for both a homemade rub and sauce that will leave your company begging you for more. I paired it with cauliflower rice and a simple side salad for a well rounded Paleo dinner.
- 2 (1 1/2 – 2 pound) racks of pork baby back ribs
For the Dry Rub
- 4 teaspoons brown sugar
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon grated orange zest
- 1 teaspoon salt
- 2 teaspoons black pepper
For the Glaze
- 1 tablespoon olive oil
- 4 minced garlic cloves
- 4 chopped green onions
- 1 cup orange juice
- 1/2 cup coconut aminos (paleo & gf substitute for soy sauce)
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon grated orange zest
- 3 tablespoons honey
- Loosen and remove the membrane on the back side of the ribs and place on roasting pan.
- Combine dry ingredients in a bowl, rub onto ribs and then refrigerate for an hour.
- Preheat the oven to 350°F and cook for about 1.5 – 2 hours or until meat is tender and flaky.
- Prepare sauce for glaze by combining ingredients in saucepan and bringing to a boil.
- Let boil for about 7 minutes until liquid is reduced by half and then brush the ribs with the sauce.
- Broil for 3-5 minutes until the sauce is bubbly and ribs are crispy.
My go to meal are organic eggs, they are so easy to make and versatile, that it is hard to get too bored of this staple food. One egg has only 75 calories and a whopping 6-7 grams of protein, leaving you filled through out the day. Not only this but eggs also have 13 essential vitamins and minerals, all nine amino acids, Vitamin D, B12, selenium, choline, phosphorous and riboflavin.
I decided to make an easy omelet with some ingredients I had on hand. Instead of using cheese, I mashed up an avocado and added some spices for a bit of a zesty flavor. Great for breakfast or dinner and add any variations of veggies you have on hand!
Ingredients: (Personal Size Omelet)
- 3 eggs (1 whole egg & 2 egg whites)
- ½ tomato
- ½ cup steamed broccoli
- diced onion
- ¼ mashed avocado
- Paprika, Salt, Pepper & other spices
This is a super easy recipe for paleo & gluten free flourless banana pancakes. Considering how few ingredients it takes to make these (bananas, eggs & baking powder), they are not only a healthier substitute for typical pancakes but also delicious! Perfect simple breakfast for 2. But if you are really hungry then definitely double the recipe for a more filling meal.
Ingredients (makes about 4 medium pancakes)
- 1 ½ large ripe bananas
- 2 eggs
- ½ tsp. vanilla extract
- ¼ tsp. ground cinnamon
- 1/8 tsp. baking powder
- Mash banana in a bowl
- Whisk eggs and then stir into banana mixture
- Add vanilla, cinnamon & baking powder
- Add about 2 tablespoons of batter at a time (Use non-stick skillet or spread a bit of coconut oil on pan)
- Garnish with fruits & syrups as desired
Hey everyone! So I found this awesome recipe for grain free (gluten free & paleo) blueberry bran muffins that have no extra added sugar, besides the blueberries & raisins which sweetens them up just enough! Not only this but the batter is primarily made of the Superfoods flax seeds and walnuts which leaves you feeling very satisfied for breakfast or even a midday snack. This makes 6 jumbo or 12 regular muffins, but I have doubled the recipe and frozen half the batter to easily remake some when I next get a craving.
- 1 cup ground flax seeds (flax meal)
- ½ cup walnuts
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup raisins
- 6 eggs
- 4 tablespoons coconut oil, melted
- 1 ½ cups blueberries (fresh or frozen)
- Preheat oven to 350F and line muffin cups with paper liners.
- In a food processor, pulse walnuts until sand like and then combine with flax meal, coconut flour, baking soda, and salt until well mixed. (I do not have a large enough food processor to combine everything so I ground the walnuts separately and then mixed with the other dry ingredients in a bowl)
- Next add raisins to the food processor and pulse them just enough to break them down.
- Add ground raisins, eggs and coconut oil to the dry mixture. Mix or beat well.
- Fold in the blueberries.
- Bake 22-25 minutes for 12 muffins, 30 minutes for 6 jumbo muffins, or until the tops are firm and a toothpick comes out clean.
- Remove from oven; allow muffins to cool down to room temperature prior to eating.