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!
1poundstone fruit of choicewe used peaches and nectarines - but it's also excellent with cherries, plums, apricots, pluots, cherries, etc
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.
In a medium sauce pan, over medium heat, add butter. Once melted, add in maple syrup and coconut sugar. Whisk together well.
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.
Place in freezer for about 45 minutes, or until it sets and hardens
While waiting on the brittle to set, prepare the coconut cream.
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).
Then slice the stone fruit and distribute them to small bowls or plates.
Pour coconut cream over the top of the fruit, and top with a couple pieces of the finished brittle. enjoy!
*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
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!
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!
Preheat oven to 375 and line a jellyroll pan with parchment.
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.
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.
Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
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.
When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
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!
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.
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.
FOR PORK DUMPLING MEATBALLS:
In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
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.