Tag Archives: paleo

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. 🙂

Blog basillime fruit salad-4 Blog basillime fruit salad-3 Blog basillime fruit salad-2 Blog basillime fruit salad-1

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! 🙂

dit-elle-Esther

Raw “Tapioca” Pudding

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Blog chia tapioca pudding

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
  1. Place the cashews and water in a blender and blend on high speed until smooth
  2. Blend in the agave, vanilla, almond extract and salt
  3. 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.
  4. Place in the refrigerator overnight
  5. Serve

Serves 4

Thanks Elana’s Pantry!

dit-elle-Esther

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. Blog apricot coconut bonbons-1 Blog apricot coconut bonbons-2 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! dit-elle-Esther

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!

blog coconut strawberry bonbons-3 blog coconut strawberry bonbons-2

blog coconut strawberry bonbons-1

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.

dit-elle-Esther

Paleo No Bake Avocado Chocolate Mint Bars

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I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day.  Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it!  I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom.  Turns out, she shared it from Raia’s Recipes.  I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe!  I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂  These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN!Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-1 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-2 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-3Mint Layer Ingredients

  • 1 Avocado
  • 1/3 Cup Raw Honey
  • 6 Tablespoons coconut oil, melted
  • 1 1/2 Cup shredded unsweetened coconut
  • 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
  • dash of sea salt
Chocolate Layer Ingredients
  • 1/4 Cup coconut oil
  • 2 Tablespoons Raw Honey
  • 1/4 Cup Cocao powder
  • 1/4 Teaspoon vanilla extract
  • dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed.  Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-4Maya loves to push the pulsing button.  I totally remember loving to do the same thing when I baked with my mom! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-5 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-6 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-7 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-8But she loves licking the spatula even more!

As did I… 😉Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-9 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-10Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-11 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-12I’ve been having her help clean her own bowls lately, and it’s super cool! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-13 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-14And…a little keeping it real.  It’s not always easy photographing food with a toddler around!

hahaha 😉Blog OuttakeEnjoy!dit-elle-Lauren

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup raspberries
  • 1-2 Tbsp agave syrup
  • 2 tablespoons coconut milk
  • 1 tsp vanilla
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend 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 back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Tossed Salad & Scrambled Eggs

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Need a quick go-to meal that includes protein and veggies? My quick fix meal is tossed salad and scrambled eggs (yes, I’m a fan of Frasier..:-)). You can add all sorts of veggies, cheeses, or leftover cooked meats for a delicious quick meal!

Here’s a my super fast recipe for scrambled eggs. Basically you put some oil in the pan and add whatever raw veggies/meats you wish, cooking for a few minutes, then crack the eggs directly into the pan stirring occasionally until no longer runny. Add cheese at the end, and mix it in by fluffing a bit with fork and serve!

Blog tossed salad eggs

Ingredients

  • Eggs
  • Oil for cooking
  • Veggies (my favorites include chopped asparagus, fresh spinach, artichoke hearts and sundried tomatoes)
  • Cheese (my favorite is goat, but try cheddar, mozzarella, parmesan or pepper jack or others)
  • Fresh herbs, spices, salt & pepper (to taste)
  • Cooked meats (bacon, chopped ham, etc)

Directions

  • Heat oil and saute herbs and veggies (onion until it’s translucent and garlic until fragrant if using either) for a few minutes
  • Crack eggs directly into pan and stir occasionally until eggs are no longer runny
  • Add cheese and salt/pepper to taste
  • Serve with tossed salad (salad greens + oil + balsamic vinaigrette)

Enjoy! 🙂

dit-elle-Esther

Paleo Chocolate Pudding with Almond Date Topping

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If you’ve been following our blog for a while you know that we are big fans of avocado! This recipe takes avocado, some cocoa, a little sweetener, a splash of coconut milk and vanilla – and makes a lovely silky chocolate pudding.

It is similar to the Paleo Chocolate Pudding I made a while ago, but the recipe below is quicker and a nice variation! I discovered it sort of by accident – as luck would have it – while trying to make a Paleo Chocolate Pie.. turned to soup.. turned to pudding!

Blog paleo avocado chocolate pudding

Ingredients for the Topping

  • 1 cup almond meal
  • 4-5 dates, pitted

Ingredients for Filling

  • 2 ripe avocados
  • 2-4 tbsp. cocoa (depending on how dark you like it)
  • 1-2 Tbsp agave syrup (or you could use maple or honey)
  • 1/2 cup coconut milk (adjust for consistency)
  • 1 tsp vanilla essence

Directions

  • In food processor, pulse almond meal and dates until crumbs form
  • For filling – combine all ingredients and blend with an inversion blender until smooth
  • Layer filling and topping in individual serving dishes

Enjoy!

dit-elle-Esther

Sweet Potato, Sausage and Kale Soup

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It’s been rainy and damp this past week, so this soup seemed like a great dish – the sweetness of the sausage and sweet potatoes balance out the kale in a delicious way. Hot steamy bowl anyone? This recipe makes a large batch and freezes very well!

Blog sausage kale sweet potato soup 1 Blog sausage kale sweet potato soup 2

Ingredients

  • 2 Tbsp olive oil
  • 4 cups chopped onion (about 2 large)
  • 1/2 tsp crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 lb sweet turkey or chicken Italian sausage
  • 8 c. coarsely chopped peeled sweet potatoes (~2 lbs)
  • 5 c. water
  • 4 c. chicken broth
  • 1 bunch kale, rinsed and chopped
  • 1 cup coconut milk
  • Salt / pepper to taste

Directions

  • Heat oil in large pot, add onion and sauté for 5 minutes
  • Add garlic, salt & pepper (if desired) and sauté for a minute
  • Remove casings from sausage and add sausage to pan
  • Cook 5 minutes or until sausage is lightly browned, stirring to crumble
  • Add potato, water and broth and bring to a boil
  • Reduce heat and simmer for ~8 minutes
  • Gradually add kale, cook another 10 minutes or until tender
  • Season with salt/pepper as needed
  • Makes 10 servings

dit-elle-Esther

Shakshuka

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What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!

Blog shakshuka

The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!

Ingredients

  • 1/2 cup olive oil
  • 2 large yellow onions, diced
  • 10 cloves garlic, minced
  • 3 tablespoons paprika
  • 1 tablespoon turmeric
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne or harissa (optional)
  • 6 red or yellow bell peppers, seeded and diced
  • 2 (28-ounce) cans diced tomatoes, with juice
  • 1 quart low-sodium chicken or vegetable broth
  • 1 tsp salt or to taste

Toppings

  • Eggs (optional)
  • Avocado (optional)
  • Feta cheese (optional)
  • Chopped fresh parsley (optional)

Directions

  • In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
  • Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
  • Warm the sauce to medium and poach one egg per person directly in the sauce.

To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.

Thanks for the inspiration PCC Natural Markets.

dit-elle-Esther