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 🙂
Deviled eggs are an easy yet classic party appetizer! I decided to make these in lieu of the traditional hard boiled eggs served at the passover seder in order to spice things up. You can also make them ahead of time for a quick breakfast, lunch or midday snack.
- 6 eggs
- 1/4 cup mayonnaise (make your own mayonnaise for paleo!)
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.
- Heat on high until water begins to boil
- Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water.
- Gently dry with paper towels.
- Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Who says you have to feel guilty for eating a little dessert now and then? These are guilt free 3 ingredient cookies made simply with cashew butter, lemon juice and sweetened with a bit of maple syrup.
- 1 cup of cashew butter
- 2 Tbsp of lemon juice
- 1/4 cup of pure maple syrup
- Optional toppings: shredded coconut and dried cranberries
- Preheat oven to 350 degrees
- Combine ingredients in a food processor until batter is smooth
- Line cookie sheet and drop dough in about 1 tablespoon increments
- Decorate cookies with toppings as desired
- Bake for about 12 minutes or until lightly browned
- Store in refrigerator or freezer and enjoy!
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
Hey everyone! I am definitely not going to lie to you and tell you that these are healthy, but they are an extremely yummy gluten free dessert I made with my sister this past weekend so I thought I’d go ahead and share! (*Warning – not paleo)
GF Hershey’s Best Brownies
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup almond flour (or other GF flour alternative)
- 1/3 cup Hershey’s cocoa
- 1/4 teaspoon baking powder
- ¼ tsp xantham gum
- 1/4 teaspoon salt
Mint Cream (mix thoroughly)
- 1.5 cups confectioners sugar (double check gf, or make your own!)
- 3 tbsp soft butter or margarine
- 2 tbsp milk or light cream
- ¾ tsp peppermint extract
Chocolate Glaze (melt together)
- 2 oz semi sweet chocolate chips
- 2 Tbsp Butter
- Heat oven to 350. Grease 9-inch square baking pan.
- Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
- Bake 20 to 25 minutes or until brownies begin to pull away from sides of the pan.
- When cooled completely, spread mint cream on top and chill for about an hour.
- Spread with chocolate glaze (Approximately 16 brownies)