Tag Archives: Dairy-Free

2-Ingredient Maple-Chocolate Candy (Paleo, Refined Sugar-free)

Have you ever been to a sugarhouse in Vermont? If not, you should go. Why? Because first of all Vermont is beautiful. Peaceful, serene, unplugged. Everyone should spend at least a weekend in Vermont. Seriously. Maybe we’ll add that as part of our health and wellness plan for our clients. As soon as you enter the state you immediately feel your breaths become deeper, your shoulders relax back down to where they’re meant to be, your mood lightens. It’s the perfect place to de-stress, to enjoy nature, and

Maple sugar house between trees with fall foliage at the countryside at Reading, Vermont, USA

to just be. Second, sugarhouses are usually set in some beautiful majestic setting (it is Vermont afterall), often down a windy, hilly path surrounding by mountains, trees, and gorgeous clean air. Third, this is where the most delicious, pure, straight from the trees maple syrup is made. And if you’ve never tried Vermont’s maple syrup, well…you should. It’s the perfect blend of sweet and intense flavor, and you can almost taste the cool air and pure nature that only Vermont can produce.

Okay, okay, maple syrup is delicious. But it’s sugar, right? Actually, maple syrup is an unrefined natural sugar, and like honey it contains higher levels of antioxidants and beneficial nutrients than white table sugar or high fructose corn syrup. It’s a wonderful alternative to refined and processed sugars, which are linked to numerous health problems. In fact, here are some benefits of maple syrup, in case you’re on the fence (I suggest getting down from the fence and going to Vermont, but hey that’s just me):

5 Benefits of Maple Syrup:

  1. Contains nutrients: zinc, potassium, manganese, magnesium, iron and calcium.
  2. Contains antioxidants
  3. Lower glycemic index than refined sugars
  4. Good for the skin: can lower inflammation and dryness
  5. Healthier alternative to artificial sweeteners and refined sugars, thus helping to prevent health problems that these cause
  • Even with these health benefits, maple syrup, just like any sugar, should be consumed in moderation.

In our house, maple syrup and raw honey are the sweeteners of choice when we need to satisfy a sweet tooth. This Easter I decided to think outside the box a little, and instead of more chocolate candies, I decided to make a maple candy. It turned out delicious, and just like the candy we tried in Vermont! It’s pretty easy to make, but make sure you follow the directions as accurately as possible. We no longer use chocolate chips because even the dark chips often contain soy and/or sugar, which we try to avoid. Instead we use our eating evolved chocolate bars and chop them up into chip-sized pieces! Also, you can choose to omit the chocolate chips and you’ll still have a delicious maple candy that can be spooned into candy molds for a cute presentation!

2-Ingredient Maple-Chocolate Candy

  1. In large saucepan, boil maple syrup over medium-high heat, stirring occasionally. Use candy thermometer and continue boiling until it reaches 235 degrees F.
  2. Remove saucepan fro heat and set aside to cool for about 10 minutes, or 175 degrees F.
  3. Once cooled, whisk rapidly until lighter in color, thick and creamy. Quickly stir in chocolate pieces (it’s okay if the chocolate is a little melty; you want to add the chocolate once it’s smooth and somewhat cool, but if you wait too long the mixture will be too hard!)
  4. Pour into candy molds or into an 8X8 pan (or something similar). Cool in refrigerator for a few minutes. Can be stored in airtight container in fridge for up to 3-4 weeks (but I promise it won’t last that long!)

I hope you enjoy this Maple-Chocolate Candy as much as we do, and at some point get to experience Vermont too! What are you’re favorite uses for maple syrup?

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Developing a Positive Relationship with Food: Making a Positive Shift

What comes to mind when you hear the word “diet”? For many, it’s a sense of dread or even disgust. Just like with any diet or lifestyle choice, Paleo has its critics. I’ve found that the most critical opinions tend to come from those who don’t really understand what Paleo is, and what it really is about. For us, it’s not a diet (and I hate associating it with the word “diet” because of the negative connotations that go along with that), and it’s not meant to be a restrictive lifestyle either. Paleo, for us, is changing our way of thinking about food, and our perspective about what food is and what we use it for. Since beginning the Paleo lifestyle, I have gone through a myriad of emotions, many that I witness our clients going through as they transition to eating healthier. It’s looking at food in appreciation, and an understanding of how it was made, what is in it, and how those things effect our bodies. Paleo is a lifestyle, not a diet. It’s not a temporary way to lose weight, or a restriction of all things fun. In fact, since going Paleo, I have had more fun than I ever have in shopping for food, creating food, and enjoying food with my family, without that insatiable need to depend on food for all social activities and emotional ups and downs. It’s been freeing in that I can focus more of my energy on experiences and relationships with people, rather than food. All that said, like anyone, I struggle at times, especially as our society is still not conducive to clean eating. Going out to eat can be challenging, as can other social events. But I have learned to navigate most situations in a way that is comfortable to me and my family, and allows me to still enjoy most things that I did before – and then some new things too! For me, once I figured out how to look at food differently, more positively, I became content with my nutrition, my lifestyle, and myself.

Negative Relationship Patterns with Food

So let’s take the word “diet” out of the equation, and even the word “Paleo” for a minute and focus on how to start shifting perspective from a negative to a positive relationship with food. Because in order to be successful in reaching any health and fitness goals, a positive relationship with food is necessary, and imperative. Here are some of the most common negative patterns with food (do any of these relate to you?):

  • Emotional/Stress Eating: whether feeling positive or negative emotions, eating based solely on emotion can have a negative impact on your physical and emotional health.
  • Ignoring Hunger Cues: an inability to tell when you are hungry, and when you are satiated. Ignoring your body’s signals can lead to weight fluctuation and unhealthy weight gain or loss.
  • Food Guilt: beating yourself up about an unhealthy food choice so much that you’re unable to enjoy the food, or the experience.
  • Skipping Meals: skipping meals is just a bad idea. It can be detrimental for your mood, your sleep, your metabolic functioning and your overall health.
  • Negative Nelly: when describing your eating routine you list all the things you cannot eat. When thinking about your health/nutrition plan, the only things you can focus on are the foods that you miss and that you have eliminated, and how that impacts other aspects of your life in a negative way.
  • Restriction: you restrict yourself from food so much that you miss the point of healthy eating – to fill your body with the nutrients it needs to be healthy mentally, emotionally, and physically – not to deprive yourself of all things happy!

Making a Positive Shift

If any of these things describe you, you may have some work to do before you can be successful with your health and nutrition journey. We’re striving for healthy body and healthy mind, and to do that we want to take some of the emotional stress out of your relationship with food. Here are some ways to make a positive shift in perspective when it comes to food, and how ultimately to develop a more positive relationship with food in order to be successful – and happy!

  1. Mindful Eating. This is listed first because I feel that it is the most important key to enjoying food, understanding food, and learning to eat and enjoy real, whole, organic foods. Eating mindfully can lead to better control over your weight by allowing you to tune into hunger cues. When eating mindfully, it also helps you to get more satisfaction from food, and enjoy the various flavors of real foods. Think about how you might eat a hamburger from a fast food restaurant or popcorn at a movie theatre – probably pretty fast and mindlessly, right? And you think it tastes so delicious because in those quick minutes of eating you are overwhelmed with the taste of salt and chemicals. Now imagine sitting down to eat a salad made with fresh, local organic vegetables and a bunless grassfed burger, eating slowly and tasting each subtle flavor, imagining the farm that these foods came from, healthy cows, and vegetables growing in the warm sun, and no added pesticides or chemicals. Try bringing more time and awareness to your next meal and notice the difference.
  2. Eat When You’re Hungry. It sound so simple, but we all struggle with this one. You come home from work and nosh on the first thing you see because you’re relieving stress. You have a fight with a friend or spouse and you down 6 brownies. You go to dinner with friends and you eat an inordinate amount of cheese dip, fries and maybe even some key lime pie. I’m not saying don’t eat when with friends. My point here is to bring more awareness to when you eat and why. And try to eat when you’re hungry, as much as possible. Emotional/stress eating leads to weight challenges, and negative emotional energy toward yourself and others.
  3. Imperfection. If you’re human, you will make mistakes, even when eating. And it’s ok! Just because you couldn’t resist that bread, or slice of cake, doesn’t mean your health plan is ruined, and it doesn’t make you a failure. Acknowledge your mistake, and how you want to do it differently next time, and let out go. Move forward. Be kind to yourself.
  4. Positive Penny. Let’s say goodbye to Negative Nelly – she drives me crazy. When someone asks you about your nutrition or lifestyle, start telling them about all of the amazing things you do and eat. For example, I had this amazing 6 layer paleo strawberry cake for my birthday this year! I discovered how to make the most delicious salad dressing I’ve ever eaten because of my paleo preferences, and I never feel bloated after a Thanksgiving meal! Also, I’m more active since going paleo, because all of my social engagements are no longer centered around food, but more around things like yoga classes, bowling, hiking and concerts!
  5. Enjoy the Experience. Whether cooking your own food or eating out with others, take time not just to eat mindfully, but to enjoy and be grateful for the experience of creating the food, sharing the food, and eating the food.
  6. Eat. Be okay with eating. Every meal, and multiple times a day. When you use the tools above you’ll soon realize that not only will you not gain weight or fat from eating multiple meals a day, you will actually feel better and your life and energy will improve.

Hopefully this will give you some food for thought. How have you found success and contentment when it comes to food and a healthy way of eating? What mistakes have you made, and how have you overcome your challenges?
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18 Health Benefits of Avocados and Avocado-Pudding Recipe! (Non-dairy, Paleo)

18 Health Benefits of Avocados and Avocado-Mango Pudding! (Non-dairy, Paleo)

Let’s talk about avocados. You wouldn’t believe the amount of avocados we go through in our house. Seriously. We (and by “we” I mean even the kids) eat them by themselves, on top of salads, and on top of soups. We make recipes, using them in pesto, puddings, ice creams, and of course guacamole. Avocado oil is our oil of choice for most salad dressings and in much of our cooking. We love the creamy texture, the subtle flavor, and most of all how it makes us feel. Avocados provide healthy fat, which when paired with its high nutrient content (i.e. fiber, vitamins B, C, K, and E, potassium, and magnesium) makes them satiating and super-healthy.

Here are some Avocado products that we use and recommend:

18 Health Benefits of Avocados

The health benefits of avocados are numerous, and are backed by loads of scientific research. Here are 18 reasons why these little fruits are so great for us:

  1. They are very nutritious. As I mentioned, avocados are packed with vitamins and minerals, namely vitamin K, folate, Vitamin C, potassium, vitamin B5 and B6, magnesium, vitamin E, vitamin A, copper, zinc, and more. They have a very low glycemic index and are low in saturated fat.
  2. They are high in fiber. Avocados are very high in fiber compared to most other foods, a quarter of which is soluble.
  3. They help lower cholesterol.
  4. They promote better nutrient absorption. Avocados actually increase the amount of nutrients your body can absorb from other plant foods.
  5. They promote eye health. Avocados are high in antioxidants that support eye health and lower the risk of eye problems such as degeneration.
  6. They promote weight loss. Avocados are often recommended when trying to lose weight, as they are high in fiber and healthy fat, thus more satiating.
  7. They are high in protein. Avocados, unlike most fruits, are high in protein and low in sugar.
  8. They promote healthy metabolic functioning. Avocados contain fat-soluble vitamins A, E, and K.
  9. They are easy to eat. We all love foods that are quick to prepare and easy to eat. Avocados fit the bill. Just cut and scoop, and your snack is all set!
  10. They are beneficial in pregnancy. Due to their high levels of folic acids, vitamin K, and vitamin B, avocados are often recommended to women who are pregnant and post-partum.
  11. They promote healthy liver. Avocados help protect the liver in a number of ways.
  12. They are anti-inflammatory. Avocados contain vitamins K and E, which help reduce cellular inflammation.
  13. They provide dental care. Avocados contain antibacterial and antioxidant properties which have the ability to kill bad bacteria in the mouth.
  14. They promote longevity. These superfoods are associated with healthy aging due to a regenerating compound called xanthophyll.
  15. They promote bone health. Avocados are shown to help in lowering the risk of osteoarthritis and osteoporosis.
  16. They heal dry skin. They help soothe chapped lips and cracked skin.
  17. They provide great skin care. Avocado oil is soothing and moisturizing for the skin. It can be used in natural homemade skin care such as body butters, face cream and lip balms. Also, the good fats can help protect the skin and prevent sun damage.
  18. They promote healthy mood and sleep.

As if that list isn’t enough, here is another reason to buy and consume avocados: a delicious and easy Avocado-Mango Pudding recipe! This is a favorite in our house. I can whip it up in under 5 minutes, and it hits the spot when craving something sweet and satiating. The light and fluffy texture makes it fun for the kids too!

Avocado-Mango Pudding Recipe

– 1 ripe organic haas avocado, peeled and pitted
– 1 10-oz bag frozen organic mango chunks
– 1 can full-fat organic coconut milk
– 2 T raw local honey (or more, to taste)

Throw all ingredients into a blender and blend until smooth and fluffy. Eat, and enjoy!

 

 

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3-Minute 3-Ingredient Mango Milkshake (dairy-free, sugar-free, paleo)

3-Minute 3-Ingredient Mango Milkshake (dairy-free, sugar-free, paleo)

It’s winter, but in our house that doesn’t deter us from requesting – and eating – ice creams, or in this case, milkshakes. It does, however, deter us from eating them outside like we would in the summer. I mean, we’re not crazy. Winter also makes me lazy. Well, as lazy as a mom of two littles who also owns a business can be, I guess. Lazy in terms of making ice cream. During the summer I get super creative with experimenting with recipes (usually involving chocolate) and concocting all kinds of frozen goodness in the kitchen. But in the winter, I spend most of my cooking energy on warm meals (soups and stews oh my), and stick to the basics when it comes to frozen treats. That’s why I love this mango milkshake recipe. It fosters my laziness.

Health Benefits of Mangoes

Let’s talk about mangoes for a minute. They deserve a minute – maybe two. Mangoes have a number of health benefits that make them a super snack. Mangoes are packed with vitamins A, B, and C, and contain magnesium, potassium, and copper too. The antioxidants contained in mangoes can help the body fight cancer, while the vitamins and fibers help lower cholesterol and keep blood pressure in check. The probiotic fibers in mangoes aid digestive functioning, the vitamins and potassium content can help ward off heart disease, and the vitamins and carotenoids contribute to immune system health. Mangoes even promote healthy skin and hair, good eye sight, and bone health.

And they’re delicious.

3-Minute 3-Ingredient Mango Milkshake

Have you ever had frozen mango? Much like fresh mango, frozen mango is yummy. It’s a nice blend of creamy, sweet, and slightly tart, and makes a great addition to smoothies, FYI. We keep a huge stock of frozen fruit in our freezer at all times for our daily kale smoothies, and mango is a favorite. The kids often request frozen mango as part of their snack. So one day, probably a winter day, when I was craving ice cream, I decided to throw some frozen mango into my food processor and see what happened. And this 3-Minute 3-Ingredient Mango Milkshake recipe was born. You won’t believe how easy and delicious it is. You might even feel silly for spending possibly more time reading this post than actually making the milkshake. But hey, you learned some pretty cool things about mangoes!

– 10oz bag organic frozen mango chunks
– 2/3c full fat organic coconut milk
– 2T organic maple syrup  or raw honey

Put everything in food processor (or a really great blender) and process/blend until smooth and creamy. Add more milk if you like your shakes a little runnier, no judgment here. *TIP: store any leftover in popsicle molds for popsicles later!

 

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Simple Paleo Creamy Chicken Soup

Simple Paleo Creamy Chicken Soup (grain-free, dairy-free)

Ugh, the stomach bug. I dread it each year, because as anyone with children understands, the stomach bug will hit at some point each year. This year we naively thought we were in the clear, as our oldest is in her first year of preschool, and only three half-days a week, and our youngest is home with me every day. Somehow in my mind the half days made her less susceptible to the ick. We made it until February, and then it hit. One down, two, three, then all four of us were down. I was the last one to catch on; I had gotten too confident and couldn’t resist kissing my little ones even when they were sick. I paid the price. We were fortunate I guess that we didn’t all have it at the same time, but the stomach bug is simply awful regardless. On a more positive note, we all survived, despite our proclamations in the moment that death must be near. We made it through – for now – and are back to living life with gratitude!

Post-bug I am working my way through the house, disinfecting with essential oils and vinegar everywhere. Our stomachs are all still a little queasy, even days later, so we’re not quite back to eating like normal. It was time for me to make my old standby, my very simple and perfect-for-sick-recovery Simple Paleo Creamy Chicken Soup. There really is nothing better than a warm bowl of chicken soup, made with the freshest ingredients to make a tummy swoon. Sick or not this is a family favorite and a winter staple in our house! Feel free to experiment with veggies; we tend to keep ours very simple but I imagine kale, spinach, celery, carrots, mushrooms, even peas would make delicious additions!

Simple Paleo Creamy Chicken Soup

– 3T avocado oil or olive oil
– 3lb organic boneless, skinless chicken breasts
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2T coconut flour
– 2c bone broth (we used homemade chicken or beef broth)
– 1c full fat organic coconut milk
– sea salt and black pepper, to taste
– cilantro (opt)
– avocado (opt)

Heat 2T oil in a large saucepan over medium heat and make sure it covers the bottom. Cut the chicken into large cubes and toss into pot. Sautee until lightly browned on all sides. Remove chicken and place aside. Add 1T oil to pot and sauté onions until translucent, then add garlic and cook until fragrant. 

Whisk in coconut flour. Pour broth into mixture and stir. Add chicken now, and any other veggies that you desire. Season with salt and pepper. Bring to a simmer, then turn to low, maintaining simmer, for 30 minutes. Stir in coconut milk and cook for 2-3 more minutes. Serve and top with cilantro and avocado if you like that kinda thing
(definitely recommended!).

I hope you try this Simple Paleo Creamy Chicken Soup the next time you’re feeling under the weather, or maybe just when you want an easy warm meal!

 

 

 

 

 

 

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Coconut Buttermints (paleo, refined sugar-free)

Coconut Buttermints (Paleo, refined sugar-free)

This has been a warm winter, relatively. I feel almost like I’m back in North Carolina, instead of Philadelphia. But I’m not, and where is the snow? The funny thing is, I never ever thought I’d complain about NOT having a cold winter. I used to hate snow. It’s true, as weird as that may sound. But living here has helped me overcome my fear and now I love it – even look forward to it! It’s so empowering when you can actually drive in snow (which was the fear that held me back from appreciating that beautiful white blanket). It makes you feel like you can do anything! If you’re from the south you’ll know what I mean. Anyway, it’s only January so there are still plenty of snow opportunities left, plenty of time to sip – or chug – hot chocolate, to perfect that snowman that I still haven’t figured out how to make, and to be annoyed at the endless snow shoveling required. Ahhhhh, winter.

I also love to eat yummy things in the winter. One of the flavors I love the most during winter is peppermint. It’s kinda funny when you think about it, because you would think that something with a cool flavor would be associated with hot summer days, not freezing cold days. But it is so good during the winter, right? Peppermint cocoa, mint brownies, buttermints…okay buttermints are maybe more of a year round post-steak-dinner thing, but I love them during winter especially. But I don’t love all the additives and processed stuff that buttermints are usually made with. Yuck. These Coconut Buttermints are made with real, non-processed ingredients, and healthy fat from coconut. They have just the right amount of maple syrup goodness, and they are soooo buttery (hence the name). I like to make them in little “buttons”, but they can be made into any shape you like. Try them, have fun with it!

Coconut Buttermints

-1 c coconut butter (or coconut cream concentrate)
-1/4c shredded coconut
-3T maple syrup
-1tsp vanilla
-1/2 tsp peppermint extract

Combine ingredients in a food processor until smooth. Spoon into icing bag (or like me into a baggie with one corner clipped to squeeze mixture through). Squeeze little mints, any shape or size you like, onto a parchment paper lined baking sheet. Or, if you’re short on time or just feeling lazy, simply spoon mixture into a container and cut into pieces once hardened. Place mints into fridge to harden.

We hope you enjoy these Paleo-friendly coconut buttermints as much as we do – let us know what you think!

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Coconut Date Poppers (Paleo, Gluten-free, Sugar-free, Dairy-free, Nut- and Egg-free)

 

Coconut Date Poppers (paleo, gluten-free, refined sugar-free, dairy-free, egg and nut-free)

My kids and I have become huge date fans. They have become a staple in our household, and we purchase them in bulk, saving a bundle! I’m always thrilled when I come across a healthy snack food that the kids enjoy for more than a day or two, and even more thrilled when its something that Japheth and I enjoy too. Anything to make life a little easier while juggling the little ones and the business is awesome. We use them as a sweetener for our smoothie and a topping for our salads. We make homemade Lara bars with them, stuff them with almond butter or coconut butter, and even eat them plain by the handful. I love that they are sweet, chewy, and even more healthy than one might think! Read more about the health benefits of dates, and a few ways that we like to snack on them here .

Did I mention I love creating new recipes? Well I do, as many of our blog followers could have guessed. And since we love dates, I am frequently experimenting with fun new ways to eat them. These little date poppers are a perfect snack. They’re chewy with a little crunch to keep them interesting. Also, I have a theory that people love any kind of food that is in the form of a little ball. Right? The coconut provides a healthy fat that not only tastes great but can fill the tummy in a pinch. And cinnamon and nutmeg…I’m sure I don’t need to tell you what a perfect match they are! These are the perfect size for snacking on the go, and are sweet enough to even be a healthy dessert for the kids. And easy. True to form, I have created another super easy recipe here, as long as you have a food processor (which you should definitely have, but I’ll save that rant for another post :)).

Coconut Date Poppers

1c packed organic dates (pitted)
1/4c coconut butter
1/4c unsweetened shredded coconut
1T honey
1/2 rounded tsp cinnamon
1/4tsp nutmeg
1/4tsp Himalayan sea salt
Handful of toasted coconut flakes (optional)

Process all ingredients except coconut flakes in food processor for about 30 seconds. Mixture will look crumbly, like this. Add coconut flakes (if using) and process for an additional 5-10 seconds or until combined. It’s ok, even preferable, if coconut flakes are still a little chunky. This is the crunch! Mixture should look crumbly, like this:

Line a baking sheet with parchment paper. Form “dough” into 1″ balls and place them on the sheet. You will need to squeeze dough in your hands a little as you make balls to make sure it sticks together well. Balls will look like this:

Makes about 20-22 balls. Place baking sheet in fridge for about 20min or until firm. Keep stored in fridge for a week, if they last that long! I hope you enjoy this fun and yummy coconut date recipe as much as we do!

 

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Creamy Honey Mustard Vinaigrette w Chicken Avocado Salad

Today was a balmy 60 degree day in Philly. A little weird seeing as it’s January and expected to snow two days from now, but rather than worrying about global warming and the climate change crisis, I chose to embrace it today. The kids and I spent all morning outside, even in the rain, enjoying the warm air and intermittent breeze. A nice break from the ice and snow that typically characterizes Philadelphia winters! The only problem was that my easy-breezy morning also meant no food when I got home. Oh where is that homecook that I dream of? Stuck in my dreams apparently. But for the second time today I chose to embrace my situation and pulled out some salad fixin’s (what? I’m southern).
This dressing is so good. So good that sometimes I forget to put a salad with it! Just kidding, I don’t ever forget the salad because I LOVE salads, but the dressing is so good that you could. Actually, you could forget the salad and use this dressing on other things like chicken nuggets, burgers, roasted cabbage, ice cream (okay that last one sounds kinda gross but if you decide to do that then go ahead – you do you!). I choose most often to pair it with my Chicken Avocado Salad but it really would be great on almost any salad concoction!

green saladCreamy Honey Mustard Vinaigrette

Mix together until well combined. Store in bottle or jar in fridge for up to two weeks. Shake before serving.

 

Chicken Avocado Salad 

  • 3-4c mixed salad greens
  • Few sprigs of herb of choice (I prefer parsley or basil)
  • 3oz cooked organic chicken breast, cubed
  • 1 ripe avocado, sliced or cubed
  • Salad dressing
  • 2T raw sunflower seeds (omit for AIP)

Toss together, make it pretty if you like. Enjoy!

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Paleo Mint Chocolate Chip Ice Cream (Gluten free, grain free, dairy free, nut free, paleo)

Paleo Mint Chocolate Chip Ice Cream

(Gluten free, grain free, dairy free, nut free, paleo)
Ice cream. Yum. Every time I see an ice cream cone I flashback to memories of looking through that glass at an array of flavors, colors, funny names that often left me wondering where the monkey or moose was. Then I would pick a flavor and beg my parents for 2 scoops because I couldn’t decide between chocolate peanut butter and mint chocolate chip. Ice cream is fun, and delicious, and really an almost iconic image of childhood and carefree days, and while we endorse healthy eating in our house at all times, it’s important to me that my children get to enjoy treats too! That’s why we love the paleo lifestyle. We can have it both ways! Here’s a healthy and super yummy version of my old favorite – and my childrens’ new favorite – mint chocolate chip ice cream. Go ahead, have your 2 scoops and don’t feel a bit guilty about it!

Ingredients


Directions
  1. Combine first four ingredients in a saucepan and warm over medium-low heat, stirring frequently, for three to five minutes.
  2. Add peppermint extract and stir to combine.
  3. Allow the liquid to cool down completely. You can speed up the process by refrigerating.
  4. Pour into the ice-cream machine and churn following the manufacturer’s instructions. (** If you don’t have the patience to wait for it to turn to an ice cream consistency, this can be enjoyed as a milkshake as well)
  5. Add chocolate chips to ice cream during last 5 minutes.
  6. Enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  7. When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving!
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Paleo Chocolate Chip Cookie Dough Ice Cream (Dairy-free, Nut-free, Grain-free)

Chocolate Chip Cookie Dough Ice Cream (Paleo, Dairy-free, Nut-free, Grain-free)

I love cookie dough. It’s still one of my favorite treats, that I even crave, even paleo. I have a go-to paleo chocolate chip cookie recipe that I use, but I never make it to the cookie part. Just the dough. I remember when I first discovered cookie dough ice cream. I was in high school. Isn’t it funny how food triggers old memories, things that you never even realized were important until you’re reminded of them through food, and suddenly things make sense? I thought it was the greatest thing ever. I worked in an ice cream shop during the summers, where we made the ice cream ourselves, and our signature flavor was peach. Why peach ice cream was such a big deal I never quite understood. Maybe it was a southern thing, but people loved that homemade peach ice cream and would travel for miles around to our little stand for it. I, however, preferred cookie dough ice cream, and so that’s what I would make. I learned pretty quickly though that when a place was known for a signature flavor, people did not tend to buy something different. It didn’t sell that well, but I never got tired of eating it!
As I often do with favorite foods of childhood, I have re-created this teenage craving into a paleo-friendly and even healthy version. It’s delicious, and hits the spot. The kids ask for extra cookie dough just like I used too. Maybe it’s because I had some mad cookie dough ice cream cravings when pregnant too. A story for another time.
4271fcbac7947068381e13899f181ff0I used a vanilla base to limit caffeine intake for the kids, but a chocolate base would work just as well! Here’s a super simple vanilla recipe that is so delicious and pairs really well with that irresistible cookie dough!
Vanilla Ice Cream Ingredients
Cookie Dough Ingredients
 *if you don’t have eating evolved try a really dark organic chocolate bar with as few additives as possible
 
Directions
  1. In a food processor, combine cookie dough ingredients, except for chocolate pieces. Once well blended, fold in chocolate pieces.  Wrap dough in parchment paper and place in freezer for an hour or even overnight.
  2. Combine all ice cream ingredients in a saucepan and warm over medium-low heat, stirring frequently, for three to five minutes.
  3. Allow the liquid to cool down completely. You can speed up the process by refrigerating.
  4. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  5. Chop cookie dough into bite-size pieces and add to ice cream during last 5 minutes of churning.
  6. Enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  7. When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving!

 

 

Affiliate Notice
This website may, from time to time, endorse various products and/or services that we believe will benefit you in your quest for improving your life and health. It may be true that this website and its owner will receive compensation for these endorsements should you choose to purchase said products or services. In fact, in such cases, you should assume that we are an affiliate and will be compensated. Having said that, this website and its owner will only endorse products and/or services in which we strongly believe, or which we have used ourselves. By using this website, you hereby consent to the disclaimer and agree to all terms, policies, and conditions.