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

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!
Summer Watermelon Salad

Summer Watermelon Salad


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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
  2. To make Paleo: omit feta cheese
Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!

Raspberry Lemon Frosé

Raspberry Lemon Frosé


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Raspberry Lemon Frosé
This refreshing frosty cocktail is exactly what all of your summer plans should include!! It's bright and crisp, seriously cold, and that beautiful blush color you can only find in rosé!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Do ahead: fill an ice cube tray with the rosé (there will still be most of the bottle leftover), and place in freezer.
  2. Once rosé is frozen, place rosé ice cubes into a blender, along with the lemon juice, frozen raspberries, vodka, and a cup of the remaining rosé.
  3. Blend until smooth, and then strain with a mesh strainer to remove the seeds from the raspberries.
  4. Pour into a glass and enjoy! And if it melts too much, just throw the blended frosé back in the freezer until it's firmed up a bit more!
Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe

Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe

 

Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).

Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!

May we present our Paleo Pumpkin Spice Latte recipe:

(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)

Ingredients:
2 cups unsweetened cashew OR almond milk (I typically use cashew, it tends to be the creamiest)
1/4 cup pumpkin purée
1 tablespoon honey and/or pure maple syrup (I like using just a little of both)
1/2 teaspoon vanilla extract
1 tablespoon grass fed butter (substitute with more coconut oil or coconut butter for vegan option)
1 teaspoon coconut oil
1 1/2 cups hot strongly brewed coffee
1/4 teaspoon ground cinnamon
A couple shakes of ground cardamom
A dash of ground ginger
A dash of ground cloves
A dash of ground nutmeg

Instructions:
Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it’s become hot, remove it from heat. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should’ve formed after the mixture settles. Give it a quick taste test and adjust accordingly if you wish!

For example: add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it’ll lessen its qualifiers as “Paleo” LOL – enjoy hot and with a sprinkling of cinnamon on top!

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.

Tea or smoothies? (special herb for both)

Tea or smoothies? (special herb for both)

By: Leanne Ely

 

Fresh mint is a common sight in the summertime and today you’re going to get a tip, a trick and a recipe featuring this pretty little leaf!

I have mint growing in my garden and let me tell you, when you plant mint, you have mint for life! Really. Mint can take over so you really have to be vigilant about keeping this plant in line.

But if you can manage a mint crop it’s well worth growing! (If you don’t have a green thumb, fresh mint is a relatively easily fresh herb to get your hands on.) Mint is quite high in Vitamin A and it also contains Vitamin C, iron and manganese.

There are many uses for mint leaves. While you see it most often used as a garnish, you can add mint leaves to your smoothies for a minty kick (can you say chocolate mint?!), make yourself a cup of peppermint tea, or even flavor your water with them!

mintsmoothieortea3

Now, it’s time for your Trick

When you’re freezing a tray of ice cubes, try adding a mint leaf to each one for a pretty (and refreshing) way to keep your lemonade or cocktails cool!

Your Tip

If you wish to plant your own mint, I recommend planting it in a container. This is probably the best way to keep that mint under control.

And your Recipe

Mint Chip Smoothie
Serves 4

 

Ingredients:
1/2 cup unsweetened coconut milk
1/2 to 3/4 cup water (or more coconut milk)
2 tablespoons mint leaves, chopped
1 tablespoon cacao nibs
1 scoop Perfect Paleo Protein Mix (chocolate preferred for this recipe)
2 teaspoons Saving Dinner Fibermender (optional)
1 tablespoon Just Juiced Greens (optional)

Instructions:
In a blender, place coconut milk, water, mint leaves, cacao nibs, Saving Dinner all-in-one smoothie mix, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend until smooth and enjoy! It’s ok to add a tad more milk of your choice, if a thinner smoothie is preferred.

Speaking of smoothies…I LOVE Perfect Paleo Protein–dairy free, creamy yumminess and anti-inflammatory to the 10th degree! Highly recommended!