Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream

Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream


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Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream
Late summer is code for: STONE FRUIT!!! This incredibly delicious recipe is layered in multiple textures, the perfect level of sweetness, and has the edge of refreshment necessarily during the warm summer days. The best part? It's 100% Paleo-Approved!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Line a small baking sheet with parchment paper, and evenly scatter the chia seeds, almonds, and hazelnuts. Keep them relatively close together so there isn't a lot of negative space in between.
  2. In a medium sauce pan, over medium heat, add butter. Once melted, add in maple syrup and coconut sugar. Whisk together well.
  3. Using a candy thermometer*, bring mixture to about 300 degrees, then remove from heat and quickly whisk in vanilla extract and baking soda. Once thoroughly combined, immediately pour mixture over the scattered chai seeds and needs, using a spatula to evenly cover all of them.
  4. Place in freezer for about 45 minutes, or until it sets and hardens
  5. While waiting on the brittle to set, prepare the coconut cream.
  6. In a small pot, over medium low heat, add full fat coconut milk. If the water and coconut fat have separated, DO NOT add the water! Just get the creamy good stuff! Once it thins slightly over the heat, add in the vanilla bean. Whisk together and remove from heat (DO NOT LET IT BOIL).
  7. Then slice the stone fruit and distribute them to small bowls or plates.
  8. Pour coconut cream over the top of the fruit, and top with a couple pieces of the finished brittle. enjoy!
Recipe Notes

*if you don't have a candy thermometer, keep the mixture boiling over medium heat for about 3 to 5 minutes, until it starts smelling slightly of burnt sugar and becomes really really thick

Curry Chicken Salad Stuffed Avocados

Curry Chicken Salad Stuffed Avocados


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Gluten Free Mixed Berry Crisp

Gluten Free Mixed Berry Crisp


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Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Servings
people
Ingredients
Filling:
Topping:
Servings
people
Ingredients
Filling:
Topping:
Instructions
  1. Preheat oven to 380 degrees.
  2. In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
  3. Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
  4. In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
  5. Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
  6. Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
  7. Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!
Late Summer Berry Bee Pollen Smoothie

Late Summer Berry Bee Pollen Smoothie


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Late Summer Berry Bee Pollen Smoothie
This delicious and FILLING smoothie is just what you need to kick off these hot summer days! When it's so dang hot, it's hard to have the motivation to cook - enter: SMOOTHIES. Smoothies are magic. It's no secret we LOVE and ADORE smoothies, so much so we even developed our own ridiculously delicious and actually-good-for-you protein powder! Give this recipe a try and see how creamy and sweet and mildly tart this meal in a glass is!
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Instructions
  1. In a blender, pour half the nut milk.
  2. Then add remaining ingredients (banana through protein powder).
  3. Pour remaining nut milk on top, secure lid onto blender, and blend until smooth.
  4. If too thick, add more nut milk. If too thin, add more frozen berries until you get desired consistency.
Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies


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Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.