Category Archives: Paleo

Red, White and Blueberry Popsicles

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These popsicles were inspired by our favorite summer ingredients – strawberries, blueberries, coconut milk! This is a great project for kids to help with. Getting molds ready, selecting ingredients, sampling the flavors! Have fun! 🙂

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Ingredients

Red

  • 1 cup strawberries
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • add some water if too thick

White

  • 1/2 cup coconut milk
  • 1/2 cup vanilla ice cream

Blue

  • 1 cup blueberries
  • 1/2 cup coconut milk
  • add some water if too thick

Directions

  • Blend individual popsicle batches and pour into molds in layers. And yes, layers may bleed a little (but this is the quickest way to do this!) and hey, give a pretty marbled effect! 🙂

There is another version using berries/water/honey on Elana’s Pantry that is worth checking out also! http://elanaspantry.com/red-white-and-blueberry-popsicles/

dit-elle-Esther

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Blog Basil lemon paleo cookies-2 Blog Basil lemon paleo cookies-1 Ingredients

  • 2 cups blanched almond flour
  • ¼ teaspoon baking soda
  • ¼ cup coconut butter
  • ¼ cup honey
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest

Instructions

  • Combine almond flour and baking soda in a food processor
  • Pulse in coconut butter, honey, basil, and lemon zest
  • Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
  • Press balls of dough down to flatten
  • Bake at 350° for 6-10 minutes
  • Cool for 2 hours
  • Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com dit-elle-Esther

Paleo Plum Pie with Crumb Topping

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This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂

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Ingredients

For the crust

  • 2 cups almond meal
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • dash of salt (optional)

For the filling

  • 4 cups sliced plums
  • 1/3 cup coconut sugar
  • 2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground nutmeg

For the topping

  • 1/2 cup chopped walnuts
  • 1/2 cup almond meal
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons coconut sugar
  • 1/4 teaspoon ground nutmeg

Preparation

  • Preheat oven to 350° F.
  • Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
  • Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
  • Stir together topping ingredients and crumble over filling.
  • Bake until the filling is tender and the top is golden, 35 to 45 minutes.

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Paleo Coconut Almond Butter Mug Cakes with Banana Ice Cream

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Do you ever have a craving for cake, but don’t want to make/have to restrain yourself from eating an entire cake?  ME TOO! 🙂 Mug cakes are easy to make, SUPER easy to clean up from, and take a little over 5 minutes from start to finish-WIN!

I’d heard about mug cakes before, but had never really thought to try my hand at them until I saw Regina from Leelalicious  post this recipe.  Once I saw that you could make them relatively healthy, I was all in!  I’m already thinking of different variations I want to try next!

Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-Ingredients

  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 tablespoons Almond Butter
  • 1-½ tablespoons melted coconut oil
  • 1-½ tablespoons raw honey
  • 1 tablespoon almond milk (or any milk you’d like)
  • ½ a vanilla bean (scrape out the inside, throw away the shell) or ¼ teaspoon vanilla extract
  • 4-5 dollops of Medjul Date Caramel Sauce (omit if strictly Paleo)
  • Other topping ideas- chocolate chips, coconut flakes, or berries (dried or fresh)!

Directions

  • In a separate bowl whisk together coconut flour, and baking powder.
  • Add egg, almond butter, coconut oil, honey, almond milk and vanilla bean and blend until creamy.

Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-1Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-2Maya loved doing this part, but of course just wanted to eat the batter 😉  Yes, I know…raw egg batter = a no no, but I did it as a kid all the time and turned out just fine! Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-3Instead of pouring the batter into one large mug, I greased up two ramicans to make two little cakes! Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-4 Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-5 Microwave for 2 minutes (depending on your microwave) and you magically have cake!!Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-6 Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-7 It turned out surprisingly moist, but I wanted to add a little something to it.  You could do a healthy frosting, but I added some banana ice cream to go along with it.  Only added 2-3 minutes to the process and was SO GOOD!

Take 2 frozen bananas (cut in 3rds before you freeze), add 1/3 cup almond milk or enough to get a creamy consistency.  Blend in Cuisinart or high speed blender for a minute or two.Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-8Enjoy!!dit-elle-Lauren

Mango Avocado Chicken Salad

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Ok, ok.  Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha.  I just can’t help myself.  The combination is just so good!!  Maya chowed it down, and asked for 2nds!

If it ain’t broke, don’t fix it right? 😉 Blog Paleo Mango Avocado Chicken Salad-2Blog Paleo Mango Avocado Chicken Salad-4 Blog Paleo Mango Avocado Chicken Salad-3Ingredients

  • 2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
  • 1 ripe mango diced
  • 1/2 cup diced tomatos
  • 1 avocado diced
  • 1 1/2 cups diced peppers (I used red, orange, and yellow)
  • 1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
  • Dressing of choice.  I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted.  Mango dressing here or Creamy Lemon Garlic Dressing here.  Or the Avocado Dressing I posted here.
  • Serve over a bed of butter lettuce.  Arugula or spinach would be great too!

Enjoy!dit-elle-Lauren

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

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I seriously could eat this salsa on everything!  And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod.  Didn’t feel guilty about it at all, because it’s so yummy!  You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-1Ingredients (for Salsa)

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste
  • As many filets as you need.

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Bake fish according to directions and top with salsa.   EASY PEASEY!!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-2 Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-3

Enjoy!dit-elle-Lauren

Parsley Walnut Pesto

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A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Blog parsley walnut pesto

Ingredients

  • 3 cups fresh flat-leaf parsley
  • 1/2 cup chopped walnuts, toasted
  • 3 tablespoons olive oil (or more if desired for consistency)
  • 1 Tbsp fresh lemon juice
  • salt
  • ground black pepper
  • 3 garlic cloves, chopped

Directions

  • Combine all ingredients in food processor – process until smooth.
  • Yields about 12 tablespoons

dit-elle-Esther

Insalata di Arance (Orange Salad)

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I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

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Ingredients

  • 4 oranges, peeled, sliced in bite size pieces
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Dried red pepper flakes or cayenne pepper, to taste (optional)
  • Pinch of salt
  • 1 handful kalamata olives (or pitted black olives)
  • 1 handful fresh parsley, finely chopped

Directions

  • Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
  • Toss with oranges, fennel, onions.
  • Sprinkle with olives and chopped parsley.
  • Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

dit-elle-Esther

Healthy Cherry Garcia

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I love anything cherry flavored.  Growing up, I always requested cherry chip cake with cherry icing.  Everyone in my family groaned, and thus said I only requested it so I could eat the whole thing.  While, somewhat true… I mean what kid doesn’t want the whole cake to themselves??  I really did (ok, do…if I let myself make it, which I can’t…) love it!!  I’ve come across other die hard cherry chip lovers in my adulthood.  Don’t knock it til you’ve tried it!!! 🙂

Anywho!  I also love Ben & Jerry’s Cherry Garcia!  YUM.  I’ve been dying to try to make a healthier version.  I succeeded a while back, but was rushed and took horrible pictures.

This week had been hard on both Maya and myself with us both being sick.  She’d been abnormally bipolar.  We’d been stuck in the house without school or other activities we usually do during the week.  I’d been sick too and sleep deprived due to her being sick, so we were both a little stir crazy.  All in all…not a good combination.  SO…a treat was in order for us both!!

Thankfully, I still had most of the ingredients on hand to try the recipe again!  And…I do believe it was even better than the first attempt!Blog Healthy Cherry Garcia Nice Cream-1Ingredients (serves 4-Maya and I shared the above…it’s a pretty large serving ;))

  • 2 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1 cup frozen cherries
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • Garnish with dark chocolate chips, dried cherries, and unsweetened coconut (optional)

Directions

Put frozen bananas, frozen cherries, almond milk, and inside of vanilla bean in a Cuisinart, or blender and pulse until it looks like this (you might have to stop and stir occasionally.  Also, might need to add more Almond Milk depending on the size of your bananas.Blog Healthy Cherry Garcia Nice Cream-2Maya loves to push the pulse button 🙂Blog Healthy Cherry Garcia Nice Cream-3 Blog Healthy Cherry Garcia Nice Cream-4She also likes to get in the way and try eat whatever I’m photographing 🙂 Blog Healthy Cherry Garcia Nice Cream-5Garnish with the dark chocolate, dried cherries, and unsweetened coconut (although, omit this if you are strict on certain diets).Blog Healthy Cherry Garcia Nice Cream-6 Blog Healthy Cherry Garcia Nice Cream-7 Blog Healthy Cherry Garcia Nice Cream-8 Blog Healthy Cherry Garcia Nice Cream-9 Blog Healthy Cherry Garcia Nice Cream-10Enjoy!  We did 😉dit-elle-Lauren

Paleo Lemon Bars

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When life gives you.. lemons? Paleo lemon bars (pure deliciousness) to the rescue! These are a perfect cool summer dessert. Crowd pleasers and a great protein rich, not too sweet, not too tart dessert.

These did not last very long in my house.. just a warning, they are super yummy! 🙂

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Crust

  • 1/2 cup almond flour (or sesame flour if allergic to nuts)
  • 1/2 cup tapioca flour
  • 3 Tbsp raw honey
  • 2 Tbsp ghee or coconut oil (warmed if solid)
  • Zest of 1/2 lemon

Filling

  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • 1 Tbsp tapioca flour
  • 1/2 cup raw honey (warmed if solid)

Directions

  • Preheat oven to 350 degrees
  • Mix almond flour, tapioca flour, raw honey and lemon zest in a food processor until a crumbly dough forms
  • Press into the bottom of an 8×8 glass baking dish
  • Bake for 15 minutes or until golden brown
  • Remove from oven and allow to cool for 20 minutes
  • To make filling, whisk eggs in a medium mixing bowl.
  • In a separate bowl whisk the lemon juice and tapioca flour until fully combined.
  • Whisk lemon mixture and eggs together, being careful to not over-whisk
  • Whisk in the raw honey
  • Pour filling over crust
  • Place in oven and let bake for ~25 minutes or until just set (firm on outside, a little wiggly in center)
  • Remove from oven and allow to cool, refrigerate until set, about 4 hours

Thanks for the inspiration http://www.paleocupboard.com/lemon-bars.html

dit-elle-Esther