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thanksgiving blog post 2013-page0001 Thanksgiving, the food day of all days. We’re less than a week out which means prep time is here. Whether or not you get to be the lucky one preparing and serving the feast,  it is important to prepare ahead of time. That is what we hope you get out of this week’s recipe post, a little help with your holiday preparation.

First, let’s start with talking about the big guy, you know who I mean. If you are preparing a turkey this year and want to keep this Thanksgiving gluten free or Paleo, it’s important to know your turkey. We all know turkey is naturally gluten free. It isn’t made of or wheat, or barley, or any other grains that contain gluten; but some turkeys are injected with a solution intended to make them tastier and juicier.

This is where our naturally delicious gluten free bird can become contaminated. Read the label on the turkey, if it says it was injected with Modified Food Starch, put it down and walk away. Here is why, the most common types of modified food starch are made from corn, wheat, potato and tapioca. Most modified starches are gluten free, except for those that use wheat starch as a base. So if it doesn’t define where the modified food starch came from, such as Modified Corn Starch, don’t risk it.

If you are planning on attending someone else’s feast, and know they will not be making gluten free, or paleo dishes, bring your own! Figure out one or two of your favorite dishes that are typically not gluten free or paleo; think stuffing, rolls, pies, even gravy. If you want to make your own turkey gravy without having the turkey drippings, simply visit your local butcher and ask if they have any turkey necks and giblets to make a turkey stock with.

If cooking isn’t your thing, there are PLENTY of gluten free bakeries here in Portland. New Cascadia, Tula, Sweet Pea, Gluten Free Gem,  and Craven Raven are all gluten bakeries in the Portland area just to name a few. Just be aware if you have a special order, don’t wait too long to place it. Most bakeries deadlines will probably be this weekend.

Finally, what would a recipe post be, without recipes? We’re turning to Natalie of Honey, Ghee, & Me. Natalie is a a counselor at a middle school who grew up “in a house that oozed food”. She believes that “food should be real”, “eating should be fun”, you should “know your body”, “avoid diets and gimmicks”, and “be open to learning more”. Honey, Ghee, & Me is FULL of so many delicious looking recipes, it’s definitely worth checking out.

The specific post we’re looking at today is “Thanksgiving Roundup… 40 Healthy Recipes For Your Feast!”. Natalie has compiled 40 recipes perfect for Thanksgiving. Everything from drinks, soups, sides, desserts and more. Some stand outs for us are:

Autumn Salad w/Apples, Pomegranates, & Persimmons w/Orange Vinaigrette & Candied Hazelnuts by Savory Lotus

Butternut Squash Gratin by Oh Lardy!

Chef James‘ Breadless Stuffing on Eat Naked Now

Fermented Cranberry Sauce by Oh Lardy!

Chocolate Pumpkin Gingerbread Tarts {Paleo} by Beauty and the Foodie

To check out Natalie’s full list of 40 Thanksgiving day recipes, click HERE!

Remember that while this holiday can be stressful, it doesn’t have to be. If you need help, ask for it, and focus on the good. Hopefully you will have family/friends to spend the day with, delicious food to enjoy, and many many things to be thankful for. We are certainly thankful for all of you. Have a beautiful Thanksgiving.

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This time of year in Portland is a great time to go for a drive, as long as you can see through all the rain 😉 Living here you’re so close to so many different kinds of scenery; the mountain, the beach, the desert, but right now I’m thinking more of the country. This is the prefect time of year to take a beautiful drive down the gorge to Hood River. Now I’m not suggesting this just because of the changing of the leaves, but because of a little thing call the Fruit Loop.

If you have never been, you gotta go! The Fruit Loop is a “35-mile, scenic drive through the valley’s orchards, forests, farmlands, and friendly communities. Sample delicious fruits and take your favorites home, visit a winery, experience fields of fragrant lavender, meet adorable alpacas, savor delicious baked goods.” This time of year it’s all about apples (and pears), and there are so many different events going on. For more information about what’s happening where and when check HERE.

The reason for bringing up the Fruit Loop is because of this week’s recipe “Grain Free Apple Dumplings” brought to us by Kelly of Primally Inspired. Kelly is a top nationally ranked ATV racer, wife, mother, and a Paleo and fitness enthusiast. Her website is full of delicious recipes, fitness tips and workouts, meal planning, and so much more. Check it out, and check out another recipe, perfect to pair with your Fruit Loop trip “Easy Homemade Apple Dips”.

When we came across the recipe that we are sharing today, our mouths wouldn’t stop watering. Imagine this delicious recipe prepared with fresh, local, organic apples that you pick yourself! It really doesn’t get much better than that, and that’s why this recipe and the Fruit Loop are perfect for each other. Good luck, have fun, and most importantly ENJOY!

Grain Free Apple Dumplings

Ingredients

For the Apple Dumplings:

– 3 small sweet apples, peeled and cored
– ½ cup coconut oil
– ½ cup milk of choice
– 1 lemon, juiced
– 1 teaspoon pure vanilla extract
– ½ teaspoon sea salt
– 2 tablespoons pure raw honey or pure maple syrup
– ½ cup arrowroot powder
– 1 egg
– ½ cup coconut flour

Filling per apple:

– 1 teaspoon pure raw honey or maple syrup
– 1 teaspoon butter or ghee
– two pinches of cinnamon
– pinch nutmeg
– optional: I prefer mine plain, but many people like to add a pinch of nuts or raisins

For the Sauce:

– 2 tablespoons butter or ghee
– 2 tablespoons milk of choice
– ½ teaspoon cinnamon
– pinch of sea salt
– ½ teaspoon pure vanilla extract
– 2 tablespoons pure raw honey or pure maple syrup
– ½ teaspoon arrowroot powder

Instructions

*Please follow all dough instructions extra carefully!

  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, bring the coconut oil, milk, fresh lemon juice, vanilla and salt to a boil over medium high heat.
  3. When it has a nice boil going on, remove from heat (IMPORTANT) and then add in the honey and arrowroot powder.
  4. Stir for a minute until you have a gloopy mess and melted coconut oil at the bottom. At this point, you will probably be yelling at me that I screwed up the recipe, but I promise you, it’s supposed to look like a big mess.
  5. Let cool for a few minutes.
  6. Once cool, add in the egg. Stir.
  7. Add in the coconut flour. Stir until well combined.
  8. Take the dough out of the pot and knead for a minute.
  9. Divide dough into 3 separate balls.
  10. Roll or press each dough ball into a 6 inch circle. Each circle should be about ¼ inch thick. Putting the dough on a silpat or parchment paper works really well, but the dough is very easy to work with and doesn’t stick so any surface will work!
  11. Place your cored and peeled apple in the middle of each dough circle.
  12. Place 1 teaspoon of honey, 1 teaspoon butter and a pinch of cinnamon and nutmeg in each hollowed out core (you can add any nuts or raisins inside the hollowed core, if you wish)
  13. Bring the dough up to the center of the apple until the apple is completely wrapped in the dough.
  14. Put each apple in a lightly greased (with butter or coconut oil) baking dish.
  15. Bake for 30 minutes or until dough is lightly browned on top.
  16. Pour sauce all over the apples.
  17. Bake for an additional 15-20 minutes. If the tops start to get too brown, lightly cover. Enjoy!
For the Sauce:
  1. Bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and arrowroot until well mixed.

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cold and flu season ahead

While fall is my favorite time of year with crisp fresh air, beautiful changing leaves, and being able to wear sweaters and boots again; it is also a time of sniffles, sneezing, coughing, and general sickness. Bleck! If you want to protect yourself and your family against getting sick this fall season, let us share some information we have found with you:

40 Home Remedies for Colds and Flus

This list comes from Nourishing Herbalist. Who or what is Nourishing Herbalist? The Nourishing Herbalist happens to be two stay at home moms, Faith and Rachel, who decided after after making the switch to holistic medicine in their own lives, they wanted to share their knowledge with others. With this in mind, we want to share their knowledge with you.

Their list consists of homeopathic ways to boost your immune system, links to food and drink recipes heal you of cold and flu symptoms or prevent them in the first place, how to get relief for your sinuses, sore throat, cough, aches and pains, and so much more. Check out the list HERE and get to protecting, and healing you and your family today.

Fire Cider

Nourishing Herbalist lists two links on their “40 Home Remedies for Colds and Flus” for Fire Cider: Fire Cider Tonic by Healthy Home Economist and Fire Cider Remedy by The Dabbilist. While both recipes look good, I would like to highlight a recipe and post of a friend of Healing Path: Laura Poe, RD, LD, CLC of Rising Moon Nutrition. Laura, originally from Kansas City, Missouri, now resides in Portland, Oregon. She is a bubbly, outgoing young woman, who is very excited and enthusiastic about nutrition.

Laura recently blogged about Do It Yourself (And Avoid The Flu Vaccine!) : Fire Cider. Possibly my favorite thing about this post, is that if it’s too late, and you’ve already started to come down with something, have no fear! Laura sells her already made fire cider HERE on her esty site, but if you want to make your own for later, why not check out her recipe:

Fire Cider

Fills one quart jar

INGRIEDIENTS:

1 cup chopped yellow onion
1/2 cup grated ginger
1/2 cup grated horseradish root
8-10 cloves garlic, minced
2 hot peppers, diced
1 Tbs dried turmeric (or 2 Tbs grated fresh)
Zest and juice of 1 lemon
Zest and juice of 1 orange
Raw apple cider vinegar (I like Bragg’s brand)
1/4 cup raw honey or to taste

Optional additions:
2-3 springs fresh rosemary
3 Tbs dried rose hips
2 Tbs dried oregano (or fresh)

DIRECTIONS:

Pack the prepared vegetables and herbs into a clean quart-sized glass jar. I made one batch with rosemary and one with rose hips, but you could add many different herbs or just make a simpler cider. Pour apple cider vinegar over the herbs and fill to the top. This will take about 3 cups of vinegar, but it may vary slightly.Place a small piece of natural parchment paper over the jar and screw the lid on tightly. Shake vigorously for 5-10 minutes (have a friend help!) and send lots of love and healing into the medicine.
This is an important step :)Label and date the jar or jars, with the name, when you started it and when it will be finished. Wait one month, shaking for a minute or two daily to fully infuse the vinegar with the herbal goodness. After one month, strain out the vegetables and add the liquid back to the jar, adding 1/4 cup raw honey or to taste. You may save the strained veggies/herbs and use in a salad or as a condiment; it will be strong and delicious!

As a tonic: Take 1-2 spoonfulls daily to prevent a cold or the flu. If you do start feeling sick, take 1-2 spoonfuls every few hours. You won’t overdose, I promise. If you’re super sick you could even bump it up to every hour as a remedy. This will kick your cold’s butt!!

If you are still looking for more ways to prevent, or shorten a cold, we have supplements here in the office that we all swear by. Why not call the clinic to set up an appointment, or stop by for a chat and to see what we have. You don’t have to let cold and flu season rule you, take charge of your health today.

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We’re coming up on my favorite time of year, fall. There is just something about the crisp fresh air and beautiful changing leaves, that I can’t get enough of. The cool weather also means baking season is here again, and I can tell you that through this muggy, hot summer, my poor oven has been pretty empty and lonely.

These past two days have felt more winter like than fall, with the rain and wind. I know that when I think fall, I imagine sunny skies and dry crisp air, but with the official start to fall still 3 weeks away I’m not worried, just longing for tasty oven baked dishes, which brings us to Everyday Paleo. Sarah Fragoso of Everyday Paleo is a national best selling author, wife, and mother. She runs Everyday Paleo with a team of people, like Erika, a college student who contributed the recipe we’re sharing today:

Balsamic Mustard Chicken and Oven Roasted Veggies

Balsamic Mustard Chicken Ingredients

– 2 boneless skinless chicken breasts (cut in half long way)

– 1/4 cup Balsamic

– 1/4 cup extra virgin olive oil

– 3 cloves of minced garlic

– 2 1/2 tablespoons spicy brown mustard

– Salt and pepper to taste

 

Directions

1. Rinse off chicken breasts and season both sides with salt and pepper to your liking

2. Place salt and peppered chicken in a ziplock bag, then add balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up bag and massage chicken in the bag to ensure breasts get coated nicely

3. Place bagged chicken in the refrigerator and let marinade for as long as you want, two hours or 48 hours, the longer the better

4. Using a medium size sauce pan; place it on medium high heat and let pan get nice and hot

5. Drizzle extra virgin olive oil in pan, lay in chicken breasts and brown on both sides

6. Once both sides have browned, turn heat down to medium and add in some marinade

7. Cover with a lid and let juices reduce down, occasionally checking and stirring the until chicken is fully cooked and no longer pink on the inside

Oven Roasted Bacon Veggies Ingredients

– 1 package of your favorite bacon

– 3 zucchini’s (4 if they are smaller)

– 1/2 lb of Brussels sprouts

– extra virgin olive oil

– Salt and pepper to taste

 

Directions:

1. Cut bacon into bite size pieces and cook until nice and crispy, then set aside on paper towels

2. Wash, dry and veggies. Cut Brussels sprouts in half, cut zucchini in half length wise and then slice into half circles.

3. Place veggies on a foil covered cookie sheet, then drizzle with olive oil

4. Roast in oven at 350 for about 20-30 minutes or until veggies start to get a little golden brown and Brussels sprouts are tender

5. During the last 5 minutes add bacon on top of veggies to rewarm bacon

6. When veggies are done sprinkle with salt and pepper to taste

 

So get out there and heat up those ovens, before the temperature outside heats up again.

 

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Today’s recipe post doesn’t feel like it has a lot of substance, but it’s an important one nonetheless, because today, we’re talking condiments! Condiments feel like a staple of summer food, but buying most of them right off the shelf can be difficult, as most are full of sugar, soy, and other non paleo ingredients. That is why we are focusing this post on making your own tasty condiments!

We’re going to go over mayonnaise, ketchup, barbecue sauce, horseradish, and relish. I was going to post a recipe for mustard, but most mustard is really basic, just make sure when buying mustard to stay away from anything with artificial colors and sugars, and some dijon’s have wheat flour added. A good choice would be Annie’s Naturals Organic Dijon, but there are others out there. There are so many more condiments out there to try making yourself, and so many blogs with fantastic recipes, but let’s get to it!

Homemade Olive Oil Mayo

from Melissa “Melicious” Joulwan of The Clothes Make the Girl

Ingredients

– 1 egg at room temp
– 2 tablespoons lemon juice at room temp
– 1/2 teaspoon dry mustard
– 1/2 teaspoon salt
– 1/4 cup plus 1 cup olive oil (light, not extra virgin) at room temp

Directions

1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

If your ingredients were all at room temperature and you were patient, you will be rewarded!

Here is a demonstration video of Melissa making this yummy mayo:

Ryan Wilder’s Wicked Easy Paleo Ketchup 

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from Ryan Wilder of Not In Moderation

Ingredients

– About 12oz Tomato Paste (try to find it in BPA-free packaging if possible)
– 1.5 Cup Water
– 2 tbsp Vinegar
– 1/2 tsp Garlic Powder
– 1/2 tsp Onion Powder
– 1/4 tsp All Spice

Directions

1. Combine all ingredients in a small sauce pan.

2. Simmer for a few minutes and stir often.

3. Transfer ketchup to a glass container and refrigerate. That’s it!

No Sugar Added Paleo BBQ Sauce

Ingredients

– 14.5 oz can no salt diced tomatoes in juice
– 1 white or brown onion, diced
– 4 cloves garlic, chopped
– 2 tablespoons tomato paste
– 2 tablespoons dijon mustard
– 3 tablespoons apple cider vinegar
– 1 tablespoon extra virgin olive oil
– 2 tablespoons sweet paprika
– 1 teaspoon smoked paprika
– 1/2 teaspoon to 1 teaspoon cayenne pepper (depending on how much of a kick you want it to have)
– 2 teaspoons KOSHER salt
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon to 1 teaspoon liquid smoke (optional, but highly recommended)
– 1 cup drained pineapple chunks from a can (save the juice!!)
– 3/4 cup pineapple juice from the can

Directions

1. In a food processor or blender combine all ingredients for BBQ sauce.

2. Blend until smooth.

3. Taste.

4. simmer on medium low heat for 45 minutes to an hour, checking and stirring often and adding either chicken or beef broth as it cooks to get the desired consistency you want.

*You will need the broth as the sauce will continue to thicken up as it cooks and it is already thick to begin with. I would have a cup of broth on hand and add as needed throughout the cooking time.

Traditionally fermented horseradish

from Sébastien Noël of Paleo Diet Lifestyle

Ingredients

– 1 cup peeled and finely chopped horseradish root
– 1 packet vegetable culture starter
– 2 tbsp to 1/4 cup water
– 1 1/2 tsp sea salt

Directions

  1. In a food processor, combine the horseradish root, starter culture, sea salt and pulse to blend the ingredients.
  2. Add about 3 tbsp water and process again for about three minutes until the preparation takes the consistency of a paste. Add more water if necessary.
  3. Place the horseradish paste in a small glass jar and add water on top to fill the jar.
  4. Cover loosely with the lid and let stand in a warm place for between 3 and 7 days.
  5. When ready, store in the refrigerator and enjoy!

Lacto-fermented cucumber relish

from Sébastien Noël of Paleo Diet Lifestyle

Ingredients

– 4 large cucumbers, chopped finely
– 2 tbsp fresh dill or 2 tsp dried
– 2 tbsp sea salt

Directions

  1. In a bowl, mix the chopped cucumbers, dill and sea salt.
  2. In a quart sized glass jar equipped with a lid, pack the cucumber mixture tightly with a wooden spoon or your fist, making sure to extract the most water out of the mixture. You want the water to cover the mixture for the fermentation process to happen and to prevent mold from forming.
  3. Add some filtered water if needed.
  4. Make sure that there is at least 1 inch of room between the liquid and the top of the jar as the mixture will expand during the fermentation time.
  5. Cover the glass jar tightly with the lid and leave in a warm place for 2 to 5 days. You can taste the relish during the fermentation process to know if it’s ready of not.
  6. When ready, transfer to the refrigerator and enjoy.
If there is a condiment you have in mind that we didn’t discuss, check out Fast Paleo, there are 4 pages of condiment recipes, 4! Paleo Plan is also a great place to check out more condiment recipes.

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The celebration of our country’s independence is like the unofficial start of summer here in the northwest. What’s a better way to start out summer than with a holiday good for getting together both friends and family to barbecue,  picnic, go swimming, play outside, and party on into the night?  Whether you are planning your own party for the 4th, or if are planning on attending someone else’s, you can be ready with the fabulous recipes we found, perfect for this Independence Day.

On the menu we have burgers from Mamma Eats Clean, grilled chicken found on Whole 9 (contributed by the fantastic Michelle Tam, bloggess at Nom Nom Paleo), faux “potato” salad from Elena’s Pantry, cucumber watermelon salad also from Whole 9 (Contributed by Julie and Charles Mayfield, authors of and bloggers at Paleo Comfort Foods), and from Juli Bauer of PaleOMG a classic summer dessert, FUDGESICLES! If you are looking for a WOW dessert to bring to a party, check out our last recipe for Watermelon Cake from Paleo Cupboard, it’s pretty simple, delicious, refreshing, and looks AMAZING!

Alright, enough talk, let’s get cooking!

Beef and Pork Grilled Paleo Burgers – The Perfect Patty

by MamaChanty, of Mama Eats Clean

Ingredients

– 1 lb lean ground beef
– 1 lb lean ground pork
– 1 lb lean ground pork
– 2 small cloves garlic, minced
– 1/3 cup onion, finely minced
– 1/2 tsp fine sea salt
– A few dashes of black pepper
– 1 egg
– 1/4 cup ground golden flax

Directions:

1. Preheat the grill – medium/high heat.
2. Throw all the ingredients into a mixing bowl and gently combine all the ingredients until JUST combined.
3. Form into about 10 to 11 patties.
4. About 1/3 cup of mixture for each patty. Press a couple thumbprints into each patty.
5. With grill at about 375 degrees cook them for about 10 minutes per side. Remove from grill and serve with toppings of your choice.
 

*DO NOT OVERMIX. Just mix the ingredients together as gently as you can until just combined and then stop. 

*Make a couple of finger imprints in the middle of the burger once you form them into patties. When the burger inevitably shrinks this keeps it from turning into a ball.

*Look for meat as lean as you can find for a good price.

*Only turn the patties once on the bbq. 

Fiona’s Phenomenal Grilled Green Chicken

by Michelle Tam of Nom nom Paleo

Ingredients:

– 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
– 1 cup packed cilantro leaves and stems
– 1 1/4 cups packed basil leaves
– 1/4 cup packed mint leaves
– 4 tablespoons Red Boat fish sauce
– 3 peeled garlic cloves
– Zest from 1 medium lime
– Ground black pepper
– 1 teaspoon Aleppo pepper
– 2 tablespoons apple juice
– Kosher salt
– 3 pounds chicken drumsticks or thighs
– 2 medium limes, cut into 8 wedges
 

Directions:

1. Combine the first 10 ingredients into a blender and puree until smooth.
2. Sample the marinade for seasoning and add salt to taste.
3. Place the chicken in a gallon-size plastic bag and pour the marinade on top. Make sure the air is squeezed out before sealing the bag. Place the bag of chicken in the refrigerator to marinate for at least one hour and up to a day.
4. Take the chicken out of the fridge at least an hour before you roast it off so it can come to room temperature.
5. Throw the marinated chicken on a medium-hot grill for about 25 minutes, turning every 5 to 7 minutes. The chicken is finished cooking when the internal temperature is 170 F or when the juices run clear.
6. Serve the roasted chicken thighs/drumsticks with lime wedges.
 

No Potato Salad

by Elana, of Elana’s Pantry

Ingredients:

– 1 head cauliflower
– 2 stalks celery, diced
– 1 small onion, finely chopped (about 3-4 tablespoons)
– 1 tablespoons parsley, finely chopped
– 2 eggs, hard boiled and diced
– 2 tablespoons grapeseed oil vegenaise
– 1 tablespoon dijon mustard
– ½ teaspoon celtic sea salt

Directions:

1. Chop cauliflower into small florets (½ inch)
2. Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
3. Allow cauliflower to cool then place in a large bowl
4. Add celery, onion, parsley and egg
5. Stir in Vegenaise, mustard and salt
6. Serve
 

Cucumber & Watermelon Salad

by  Julie and Charles Mayfield, of Paleo Comfort Foods

Ingredients:

– 4 cups watermelon, deseeded and either cubed or shaped into balls using a melon baller
– 2 cups English cucumber, sliced
– 3 tablespoons fresh mint, chopped
– ¼ cup fresh squeezed lime juice
– 1–2 teaspoons balsamic or red wine vinegar (optional)

 

Directions: 

1. Take watermelon, cucumber, mint, and lime juice, and mix in a bowl.
2. Season with salt and pepper to taste.
 
*Do Ahead—You can prep the watermelon, cucumber and mint ahead of time, but don’t add the lime juice or any salt until it is close to time to serve.
 
 

And FINALLY dessert:

4th of July Fudgesicles

by Juli of PaleOMG

Ingredients:

– 2 bananas, peeled
– ½ cup canned coconut milk
– 2 dates, pitted
– 3 tablespoons unsweetened cocoa powder
– 2 tablespoons raw honey
– 1 heaping tablespoon Sunbutter (or nut butter of choice)
– 1 teaspoon vanilla extract
– pinch of salt
– ¼ cup dark chocolate chips
 

Directions:

1. Use food processor to puree banana and dates together
2. Add coconut milk, cocoa powder, honey, sunbutter, vanilla extract, salt and puree.
3. Pour ⅛ cup of dark chocolate chips into 2 paper cups (⅛ cup between the two paper cups).
4. Pour fudgesicle liquid into the two paper cups on top of the chocolate chips.
5. Place a craft stick (popsicle stick) in the middle.
6. Place cups in freezer and let freeze overnight.
7. Use scissors to cut the cup and ENJOY!
 

And that’s it! We hope you have a SAFE and AMAZING holiday. Eat well, eat clean, and be HAPPY!

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One of the VERY best things about summer, all the delicious fresh fruit! Rainier cherries, grapes, blueberries, blackberries, strawberries, and of course, quite possibly the king of all summer fruit, the mighty watermelon. Today’s Recipe focuses primarily on watermelon, it’s really the star of the show, with your favorite summer seasonal buddies lending a hand. If you were debating on something special to make this weekend for Father’s day, this would be a great recipe to try!

Curious what the recipe is? Okay, I’ll tell you, Paleo Watermelon Cake! This no bake recipe is perfect to whip up in warm weather, without heating up the house, and will cool you down while you eat it! We found this recipe on Amy‘s recipe blog: Paleo Cupboard.  Amy is a wife,  mother of two, and a full time business woman. Where she finds the time to come up with and share her tasty recipes, I have no clue, but we couldn’t help sharing her Grandmother’s perfect summer recipe when we saw just how good and refreshing it looked.

 

YUM! Right?! I don’t know about you, but I can’t WAIT to try this recipe, so let’s get to it:

Paleo Watermelon Cake

Ingredients: 

– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

Directions

TO MAKE THE COCONUT WHIPPED CREAM:

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS:

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot. 

2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool. 

TO ASSEMBLE:

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. 

2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).

3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve. 

 

*This is best when served within a few hours of assembly, but I have left this in the fridge overnight and nothing budged, so you can prepare it ahead of time if you need to. The watermelon I used had just turned ripe, but an overly ripe watermelon will probably release more liquid and will not last as long. Don’t forget to pat the watermelon dry with the paper towels before adding the coconut whipped cream to help it adhere. Enjoy!

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