Paleo Peach Coconut Smoothie
Ingredients: 1 cup full fat coconut milk, chilled 1 cup ice 2 large fresh peaches, peeled and cut into chunks fresh lemon zest, to taste Instructions: Add coconut milk, ice, and peaches to a blender. Using a microplane, add a few gratings of fresh lemon zest to taste. Blend on high speed until smooth. Enjoy! Recipe inspired by: Cook Eat Paleo
Tomato, Cucumber and Avocado Salad
Ingredients: 1 green bell pepper 1 1/2 cups cherry tomatoes, quartered 1 cucumber 1 ripe avocado 1 tablespoon red wine vinegar 1/4 cup olive oil juice of 1 lemon salt and pepper, to taste 2 tablespoons fresh cilantro or parsley (pick your favorite!) Instructions: Chop your veggies, removing any seeds/skins/stems. Whisk together olive oil, vinegar, lemon juice, salt, pepper and fresh herbs of your choosing and pour over salad. Toss ...
Dark Chocolate Cherry Bites
Ingredients: 1 14oz. can coconut cream 1/3 cup honey 2 cups finely shredded coconut 10oz. bag of frozen cherries 1 bag enjoy life chocolate chips Instructions: In a small saucepot over medium heat, cook coconut cream until boiling. Add honey and stir until completely dissolved. Reduce to a simmer and cook for 35-40 minutes, stirring occasionally. The mixture should reduce to slightly more than one cup. While the coconut ...
Cranberry Chicken Stuffed Squash
Ingredients: 2 small butternut squash 1 tablespoon coconut oil, plus more as needed 4 (boneless, skinless) chicken thighs 1 onion 2 cloves garlic 2 large parsnips 1 cup cranberries 1 teaspoon fine sea salt 1/2 teaspoon black pepper Parsley leaves, for garnish (optional) Instructions: Preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an ...
No-Bake Coconut Snowballs
Ingredients: 1 3/4 cup unsweetened shredded coconut 3 teaspoons coconut oil 3 tablespoons maple syrup 2 tablespoons unsweetened coconut milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt Organic dark chocolate Instructions: 1. Place 1 cup shredded coconut and 3 teaspoons coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while until it reaches a butter consistency. 2. ...
Avocado Deviled Eggs
Ingredients: 8 eggs, hardboiled 1 ripe avocado 1/3 cup sour cream 2 teaspoons fresh lemon juice salt and pepper paprika seasoned salt (optional) Instructions: Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side. Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to ...
Date Nut Torte
Ingredients: 2 cups raisins 2 cups walnuts 1 1/2 teaspoons vanilla 1/2 teaspoon cinnamon 1 cup soaked, pitted dates (soaked for 10 minutes) 1 organic lemon, juiced Instructions: Blend the first four ingredients in a food processor with an "S" blade until mixture is well combined. Walnuts will be in small pieces. Be careful not to over-process as the oil will separate out of the walnut mixture, creating a ...
Frittata with Heirloom Tomatoes
Ingredients: 10 eggs 1/3 cup coconut milk 1/2 red bell pepper, diced 1/2 cup spinach 3-4 slices of ham or turkey 1 cup heirloom tomatoes, halved Salt and pepper to taste Coconut oil, for coating the dish Instructions: Preheat oven to 350 degrees F. Coat a 9x9 baking dish with coconut oil. In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix ...
Earl Grey Chocolate Pots de Creme
Ingredients: 1 cup full-fat coconut milk 1 teaspoon loose earl grey tea leaves or 1 tea bag 1 strip of lemon zest 1 strip of orange zest 2 large egg yolks 3 tablespoons coconut sugar 1/8 teaspoon sea salt 4 ounces bittersweet chocolate (at least 70%), finely chopped Plus extra shaved bittersweet chocolate for topping Instructions: Preheat oven to 325 degrees F. Place small ramekins, ovenproof jars or small ...