Author Archives: ebchr

Lemon Pudding Parfait

Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

Ingredients

12 egg yolks
¼ cup agave nectar or honey
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.

Directions

Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/

Fresh Squeezed Sparkling Orange Juice

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This was our Easter brunch drink, super simple, super yummy. The kids LOVE to help squeeze oranges on our little juicer, so you can make this into a fun kid activity and show them where juice comes from! 🙂

Ingredients

Oranges
Sparkling water
Fresh rosemary, thyme or mint for garnish

Directions

Juice oranges and pour in glasses
Top with a splash of sparkling water
Garnish with fresh herbs
Serve!

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

Ingredients

Syrup

1 Tbsp agave syrup
1/2 cup water
1/2 cup packed basil leaves
1 Tbsp grated lime rind

Fruit

You can really use whatever fruit your heart and tummy desires including but not limited to –
Cubed pineapple (about one medium)
Quartered strawberries (about 1lb)
Cubed peeled mango (1 or 2)
4 kiwifruit, peeled, halved and sliced
Grapes, apples, pears, oranges..

Directions

Combine agave and water and bring to a boil.
Remove from heat and stir in basil and lime rind
Cool and strain through a fine mesh sieve into a bowl. Discard solids.
Combine cleaned and chopped fruit and drizzle with syrup right before serving
Toss gently
Garnish with whipped cream, coconut milk and a mint leaf! 🙂

Easter Egg Science Project

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In preparation for Easter this weekend we did an Easter Egg science project! We used bright c

olored fruits and vegetables to dye hardboiled eggs. We tried onion skins, turmeric, blueberries, red cabbage and beets. Ava and Anders dipped and turned the eggs to make sure they were covered with liquid. They also decided when to take the eggs out or keep them in the dye if we thought they needed some more time! It was an awesome DIY kid project.. just make lots of hard boiled eggs because there were definitely some smashed eggs! 🙂

Ava showed up to the party in her usual preferred attire.. swimsuit. This girl is ready for summer.

Ingredients

Hardboiled eggs
Onion skins
Turmeric, you can use the fresh root or dried ground powder
Beets
Blueberries
Red cabbage
White vinegar

Directions

I’m sure there’s more of a science behind this and there are a ton of resources online for naturally dyed Easter eggs, but for us this was more of an art than science.. here’s what we did.
I boiled some beets and saved the liquid – pretty pink!
Microwaved frozen blueberries with some water and mashed them with a fork – gorgeous robin egg blue
Boiled onion skins (just peel off the outer dry golden layer of skin) – golden yellow color
Boiled some grated fresh turmeric root – this yielded a beautiful orange
Boiled some red cabbage and saved the liquid – this was the faintest color – didn’t do much for our dyeing project.
We put each of the dyes on bowls and stirred in a tablespoon of vinegar
Then we submerged boiled eggs in the liquid and let it soak for between 2-10 minutes
We watched the eggs turning color and made observations on what the colors were.
Voila! Beautiful Easter eggs

Raw “Tapioca” Pudding

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Ingredients

1 cup (raw) cashews
3 cups water
2 tablespoons agave nectar or honey
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds

Place the cashews and water in a blender and blend on high speed until smooth
Blend in the agave, vanilla, almond extract and salt
Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!) – or just whisk well in a bowl.
Place in the refrigerator overnight
Serve

Serves 4

Thanks Elana’s Pantry!

Rhubarb Ginger Fizz Spritzer

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OK, we’ve had the best winter ever this year in Seattle and spring is in full bloom. This means that my rhubarb is also well under way. The young stalks are crisp and tender and perfect for rhubarb recipes. You could make this as a refreshing drink or add a shot of gin or vodka and make it a spritzer. Either way, this would be amazing on a hot summer day.. or any day really!

Ingredients

4 stalks of rhubarb, roughly chopped
1 inch piece of ginger, peeled and sliced
1 1/2 cups water
3 Tbsp honey or agave (or the original recipe called for 3/4 sugar)
Limes
Sparkling or still water, to serve

Directions

Combine the rhubarb, ginger, water and sweetener in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb is soft. Remove from heat and cool.
Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible.
You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.
Slice limes into thin rounds and set aside. Pour a little syrup into each glass, add a splash of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.

Thanks for the inspiration MyDarlingLemonThyme!

Apricot Coconut Chocolate Bonbons

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These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip them in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activity that we do together after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project.. Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Ingredients

1 1/2 cups unsulfured dried apricots
1 cup shredded coconut (unsweetened)
1 tablespoon orange zest
1 tablespoon virgin coconut oil, melted if solid

Raw chocolate

2 tablespoons virgin coconut oil, melted if solid
2 tablespoons raw cacao powder (or regular cocoa)
1 tablespoons pure maple or coconut syrup
pinch fine sea salt

Directions

Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.

Source: Thanks MyDarlingLemonThyme for the inspiration!

Strawberry Coconut Bonbons (nut free)

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I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

Ingredients

1 cup coconut cream (full fat, unsweetened, comes in cans)
1 cup raspberries or other berry
1-2 Tbsp agave syrup
1 tsp vanilla

Directions

Blend everything on high for about a minute, or until really smooth.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the molds and place into container and return to freezer.
They will keep in a covered container in the freezer for 2-3 weeks.

Chicken with Sun-Dried Tomato & Basil Cream Sauce

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Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!

Ingredients

4 chicken breasts
1 Tbsp butter
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste (optional)
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Directions

Preheat oven to 400 degrees F.
Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
Place chicken into baking dish. Cover with sauce and place in hot oven.
Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
Serve chicken immediately, garnished with basil, if desired.

Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!

Banana Almond Raspberry Frosty

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I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.

Ingredients

1 frozen banana
1 Tbsp almond butter
1/2 cup coconut milk
1/4-1/2 cup water (adjust for desired consistency)
handful of raspberries for topping
Shredded unsweetened coconut for topping

Directions

Mix up first four ingredients
Garnish with raspberries and coconut shreds

Serve immediately! This totally tastes like ice cream!

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