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.
I decided to make some Israeli Salad & pair it with a yummy paleo version of Sole Meuniere. I made plenty extra for leftovers which will be perfect for lunch or for snacking on these next few days! This Mediterranean salad is traditionally served alongside or within falafel and pita sandwiches, but also makes for a wonderful side dish with any fish or meat.
- 2 cucumbers
- 2-3 tomatoes
- 1 onion
- 1 bell pepper
- 4 radishes
- 1 cup chopped parsley
- 2 tablespoons garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- Chop all vegetables and toss together in a bowl.
- Drizzle the lemon juice and olive oil over the salad and season to liking with salt and pepper.
Who doesn’t love a delicious warm soup? Inspired by the Moosewood Restaurant favorite, this variation of the traditional Indian dish makes for a tasty and filling supper. Called Mulligatawny, this dish is a coconut based broth with lots of veggies & spices. Experiment as you like with other vegetables, meats and spices to add your own flavor! (Paleo/Veg/GF)
Ingredients (6 servings)
- 1 1/2 cups chopped sweet onions
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 Tsp salt
- 1/4th Tsp cayenne
- 2 Tsps turmeric
- 1 Tsps ground coriander
- 4 cups vegetable broth
- 1/2 tsp sea salt
- 1 cup diced carrots
- 1 cup diced potatoes, cut into small cubes
- 1 cup chopped pepper
- 1 cup chopped tomatoes
- 1.5 cups cauliflower florets
- 1/2 cup unsweetened finely grated coconut
- 1 cup unsweetened coconut milk
- 2 Tbsp’s fresh lime juice
- 3 Tbsp’s chopped cilantro
- In a medium soup pot, saute the onions and celery in the olive oil.
- As the onions become translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning.
- Add the stock, salt, carrot, and potatoes.
- Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.
- Add the peppers, cauliflower, tomatoes, grated coconut and coconut milk.
- Simmer for another 10 minutes or until the vegetables are tender.
- Add the lime juice and cilantro & adjust the spices as desired.
- Sprinkle some more cilantro on top of the soup and serve (soup may be served immediately, however the longer it sits the more flavorful it will become)
Mashed Sweet Potatoes with Caramelized Shallots
- 4 – 6 sweet potatoes, peeled and cut into chunks
- 1 tblsp coconut oil
- ½ cup coconut milk or other non-dairy milk
- 2 tblsps maple syrup
- Salt and pepper as needed
- Boil potatoes until tender, about 20 minutes
- Add coconut oil
- Use emersion or hand blender to mash potatoes while slowly adding milk
- Sweeten with syrup and season with salt and pepper as desired
- Chop 3 Shallots
- Heat 2 Tablespoons Coconut oil in a medium skillet over low heat.
- Add Shallots to the pan, & cook for several minutes
- Sprinkle some sugar or add a bit of maple syrup to the shallots & continue cooking until golden