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November 2017

Chilled Cauliflower Salad

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Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. ¼ – ½ cup chopped fresh dill, divided
  • zest and juice of 1 small lemon
  • ¼ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • approx. ½ – ¾ cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

    • Preheat oven to 425 degrees F.
    • Place capers on a foil-lined baking sheet in a single layer. Set aside.
    • Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
    • While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
    • Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
    • Place the capers in the 425-degree oven to roast for 8-10 minutes.
    • While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
    • Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.

  • Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Place capers on a foil-lined baking sheet in a single layer. Set aside.
  3. Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
  4. While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
  5. Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
  6. Place the capers in the 425-degree oven to roast for 8-10 minutes.
  7. While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  8. Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.
  9. Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

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I know what you’re doing — you’re looking at the list of ingredients below and thinking: “Uhh – this looks complicated and I don’t have time!” BUT – YOU DO! I promise! Start to finish, 50 minutes! No, it’s not one of those “10 minutes or less weeknight dinners” but this is PACKED full of nutrition and anti-inflammatory properties and is GREAT for your gut. It is Low-FODMAP, gluten free, dairy free, and if you need it to be grain free – use Cauliflower Rice instead of jasmine or basmati – cook it just the same except cut the coconut milk in half and reduce cook time by half.

This is the PERFECT dish for leftovers for lunch the next day! The stir fry can also be frozen for up to 3 months in a freezer-proof container.

Beef Stir Fry with Ginger, Lemongrass and Coconut Rice

Serves 2-4

Ingredients:

  • 1 cup jasmine or basmati rice
  • 2 cups LIGHT canned coconut milk
  • 2 tsp coconut sugar
  • ¼ tsp sea salt
  • 1lb grass fed flank steak, trimmed and cut into thin strips
  • 1 tbsp arrowroot powder
  • 1 tsp Chinese five-spice powder
  • 1 jalapeno
  • 1 tsp coconut oil, melted
  • small piece ginger, peeled and cut into thin matchsticks
  • 1 stick lemongrass, trimmed and sliced
  • 1 tbsp toasted sesame oil
  • 1 red bell pepper, de-seeded and thinly julienned
  • 1 can bamboo shoots, drained and rinsed
  • 1 handful baby spinach
  • 1 bunch green onion, green and white parts, thinly sliced
  • juice of ½ lime
  • 2 tbsp coconut aminos
  • 1 tbsp coconut aminos garlic sauce
  • ¼ cup cilantro OR fresh basil, chopped
  • 1/4 cup toasted cashews (preferably sprouted)

Directions:

  • Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  • Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  • Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  • Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  • While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  • Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  • Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt – 1-2 more minutes.
  • Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  • Fluff the rice with a fork and season with more salt, if needed.
  • Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Instructions
  1. Place the rice into a glass bowl, cover with water and a dish towel. Set aside to soak for at least 30 minutes, up to overnight.
  2. Mix the beef, arrowroot and five-spice in a bowl, then set aside to marinate.
  3. Thinly slice the jalapeño, leaving the seeds if you prefer a little extra heat. Mix with the coconut oil, ginger and lemongrass in a small bowl. Set aside.
  4. Pour the rice into a large fine mesh strainer and rinse well until the water runs clear. Pour rice into a saucepot and pour in coconut milk, 2 tsp coconut sugar and ¼ tsp sea salt. Stir to combine and turn heat to medium-high. Bring to a boil, let boil for 1 minute and then reduce to a simmer, stir and cover completely. Let simmer for 18-20 minutes – try not to peak while cooking!
  5. While the rice is cooking, heat half of the sesame oil in a wok or large sauté pan, add the jalapeno mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  6. Heat the remaining sesame oil, add the beef and stir-fry over medium-high heat for 1 min until browned and just cooked through.
  7. Return the chili mixture to the pan with the red bell pepper. Stir-fry for 2 minutes and then add ½ of the scallions, bamboo shoots and spinach. Mix well and let spinach wilt - 1-2 more minutes.
  8. Then add a squeeze of lime juice, coconut aminos, garlic sauce and cashews. Toss well to combine.
  9. Fluff the rice with a fork and season with more salt, if needed.
  10. Divide rice and stir fry between four plates. Garnish with remaining scallions and chopped cilantro or fresh basil.
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Grain Free Baked Cinnamon Sugar Donuts

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In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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No-Bake Dark Chocolate Coconut Drop Cookies

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I’ve been on a baking-spree lately or maybe I’m just craving sugar — that would make more sense! 🙂 Last week, I made Vegan Sea Salt Caramel Brownies — they turned out okay — still working on this recipe — promise to post as soon as it is perfected! BUT – the sea salt caramel turned out AWESOME and I ended up with leftovers, which I was not about to let go to waste! Hence the birth of these little gems! So many positive things about these that I don’t even know where to start:

  • You don’t need to turn on your oven to make them!
  • I won’t go as far as to say they are “healthy” but I will say that you will feel a million times better grabbing one of these when your sweet tooth hits than if you had a lame ‘ol processed cookie.
  • While not a “health-food” per se, they do have dark chocolate which we all know by now is rich with anti-oxidants and is said to be an aphrodisiac. **Brown Chicken Brown Cow……..**
  • They are a great snack for your kiddos, yourself or your significant other – they have almond butter, coconut oil, coconut milk and dark chocolate which are all healthy fats and will help mitigate any blood sugar spike from the coconut sugar, honey and oats.

So – make these!! Do it now!! …and then let us know how they turned out!

No-Bake Dark Chocolate Coconut Drop Cookies

Makes approx. 40 Cookies

Ingredients:

  • ¼ cup coconut palm sugar
  • 2 tbsp raw/local honey
  • 1 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ cup canned coconut milk (light or full fat)
  • ½ cup almond butter
  • 2½ cups finely shredded coconut
  • 1 cup toasted oats
  • ½ cup 80% or higher dark chocolate chunks

Directions:

  • In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  • When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  • Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  • Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  • Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  • Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  • Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.

  • Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  • Place them in the fridge to set for at least 2 hours – up to overnight, if you can wait that long!
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Instructions
  1. In a small saucepan, mix the coconut sugar, honey, coconut oil, and salt together. Heat over medium heat, stirring continuously so that everything gets melted.
  2. When the sugar starts to gently bubble, set a timer for two minutes. Stir the mixture once or twice during these two minutes.
  3. Carefully stir in the coconut milk (the sugar mixture will bubble up a lot!) until it is mixed in and continue to heat until the sauce returns to a low simmer.
  4. Then just simmer for another 2 minutes until the sauce is thick enough to coat the back of a spoon – it should still be thin enough to easily drizzle.
  5. Once it gets into a sauce type mixture. Remove from heat and add the almond butter and stir well until the almond butter is melted into the sauce. Set this aside to let it cool while you toast the oats.
  6. Place the oats in a single-ish layer into a medium, dry skillet, over medium-high heat. Let them sit for 1 minute or so and then toss into another layer. Let sit another minute or so and repeat until you can slightly smell the oats and they are barely browned.
  7. Add the coconut, oats and chocolate chunks and stir gently until just combined and you have a “dough” that sticks together.
  8. Using two spoons or a small ice cream scoop, portion the dough on a parchment lined baking sheet. You can leave them as is or wet the fingertips of one hand and gently press each one down to look more like a “cookie.”
  9. Place them in the fridge to set for at least 2 hours - up to overnight, if you can wait that long!
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Primal Chicken Verde Enchiladas with Goat Cheese

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I’ve never made enchiladas – ever – well, until these. And I’ve always wanted to. I had some extra time a few weekends ago and literally woke up thinking about it on Saturday morning — THIS is why I cook, because all I think about is food!

I contemplated making a “Vegan Queso” to top these with but sometimes I just want the real thing, dammit. So, I decided to try goat cheese and WHOA – these turned out AWESOME, if I do say so myself.

If you choose to make your own tortillas and salsa verde, they can be a smidge time-consuming, but worth every second! The PERFECT Sunday dinner! That said, NO judgement if you choose to use store-bought items! In a pinch, you could also buy a rotisserie chicken and shred that up. End of the day, MAKE THE SAUCE in this recipe. You won’t be upset that you did! …and then, let us know how it turned out!

And by the way – whatever of these don’t get eaten on night one – they’ll be even better the next day for lunch!

Oh! And last thing – I served mine with a little greens salad – just wanted something fresh and light – but you could make a fresh cucumber and tomato salad with herbs or cilantro lime cauliflower rice or regular ‘ol white rice — oooooo – or black beans would be great too! Whatever sounds good to you and your family! Hope you enjoy!

Primal Chicken Verde Enchiladas with Goat Cheese

Serves 6-8

Ingredients:

  • 8-9 Paleo tortillas***
  • 5-6 pasture-raised chicken breasts
  • 2 tsp sea salt
  • ¼ tsp cayenne pepper
  • 1 tbsp red chili powder
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 cup salsa verde***
  • ½ – ¾ cup LIGHT canned coconut milk
  • 8oz goat cheese, room temp
  • 3 scallions (green and white parts), thinly sliced

Directions:

  • Preheat oven to 450 degrees F.
  • First, bake the chicken.
    • Line a large baking sheet with foil and spray with cooking spray. Set aside.
    • In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
    • Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
    • Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  • While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  • Once tortillas are made, wrap in foil and set aside.
  • Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  • Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  • Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  • Now, assemble the enchiladas:
    • Spray a 9×13 casserole dish with cooking spray.
    • Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  • Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  • Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  • Remove from the oven and top with scallions. Serve.

Notes:

  • If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp fine sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.
  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

Roasted Tomatillo Salsa (Salsa Verde)

Ingredients:

  • 10-12 medium tomatillos (approximately 2lbs), halved
  • 1 jalapeño pepper, halved and quartered
  • 1 Serrano chile, halved and quartered
  • 1 Poblano pepper, seeds/rib removed and then halved and quartered
  • 4 cloves garlic, WITH peel
  • 1 small white onion, peeled and chopped into quarters
  • approx. ½ bunch cilantro, chopped
  • juice of ½ lime
  • 1 tsp sea salt

Directions:

  • Preheat oven to 450 degrees F.
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place tomatillos through onion onto the baking sheet, cut side down.
  • Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  • Remove from the oven and allow to cool for approx. 5 minutes.
  • Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  • If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
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Primal Chicken Verde Enchiladas with Goat Cheese
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For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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Ingredients
For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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Instructions
For the Enchiladas...
  1. Preheat oven to 450 degrees F.
  2. First, bake the chicken.
  3. Line a large baking sheet with foil and spray with cooking spray. Set aside.
  4. In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
  5. Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
  6. Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  7. While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  8. Once tortillas are made, wrap in foil and set aside.
  9. Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  10. Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  11. Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  12. Now, assemble the enchiladas:
  13. Spray a 9x13 casserole dish with cooking spray.
  14. Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  15. Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  16. Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  17. Remove from the oven and top with scallions. Serve.
For the Paleo tortillas...
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
For the salsa verde...
  1. Preheat oven to 450 degrees F.
  2. Cover a large baking sheet with foil and spray with cooking spray.
  3. Place tomatillos through onion onto the baking sheet, cut side down.
  4. Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  5. Remove from the oven and allow to cool for approx. 5 minutes.
  6. Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  7. If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
Recipe Notes

If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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Lemon Poppyseed Muffins – 2 ways!

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Primal or Paleo? That is the question. Or, how about both and more muffins for all!?!

LINK Endurance coaches moderation and not living in any extreme. While we completely stand behind the concept of Paleo, we also recognize that it is not for everyone. We do not believe that “one ‘diet’ fits all” — everyBODY is different and therefore needs to be fed/cared for differently. Hence, our holistic approach.

Before I get carried away with that (I’ll save our Podcasts and Facebook Live sessions for that!) let’s dive into these recipes! It’s summer and nothing sounds better to me right now than CITRUS! It’s cool,it’s refreshing, it’s hydrating! …did you know that by adding lemon or lime to your water, your cells absorb the hydration from the water more? A little trivia for you! So I decided to make these LEMON Poppyseed Muffins two ways — a Primal version, which includes a high quality dairy and a Paleo version which is completely grain free and dairy free.

Both make easy grab-and-go Breakfasts, snacks to take to school or the office, pre/post workout fuel, etc!

Make one or the other or both – you’ll love them! And let us know how they turn out! And if you make both — let us know which one is your favorite!!

Primal Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup 2% or Full Fat PLAIN grass fed Greek Yogurt
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup + 1 tbsp raw/local honey
  • 1 tbsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.

Paleo Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsweetened applesauce
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup raw/local honey
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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Instructions
Primal Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.
Paleo Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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Warm Shaved Brussels Sprouts Salad

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I am married to a carnivore. Any form of meat Mo can eat off of the bone and with his hands, he is grinning ear to ear! I, on the other hand, am the polar opposite! So, I decided to make something that would please us both! He could have MEAT and I could have VEGETABLES! …but not just vegetables – a hearty, full of flavor, refreshing salad that feels more like a meal than a salad! So, guys – don’t turn your head too fast!

I am also experimenting with cooking with different cuts of meat. This was my first pork chop to cook and Mo says it turned out really well! I brined it first with a pseudo-paleo brine – meaning, I used coconut sugar instead of granulated sugar and half the amount most brines call for! And then I just pan seared it. It was very easy, but best if you can plan ahead so you have time for the brine. I want to perfect this one before I post the recipe for it – Mo said it was good and juicy, but needed more flavor. Stay tuned!

So for now — this shaved brussels salad, which, frankly, I could eat the whole recipe by myself! I LOVE this salad! Anytime we go to Origin Kitchen and Bar in Dallas, this is what I get! It’s my favorite! It’s comforting but also refreshing because of the lemon zest and mustard/vinegar dressing! So, it’s great when the weather is hot, cold or anywhere in between!

Warm Shaved Brussels Sprouts Salad

Serves 4

Ingredients:

  • 1 pound Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  • 1/3 cup walnuts, toasted and broken into pieces
  • 2 handfuls baby spinach leaves
  • ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
  • zest of ½ large lemon
  • ground black pepper and sea salt, to taste
  • 3 tbsp Primal Kitchen avocado oil mayo
  • 1 tbsp honey mustard
  • 1 tbsp Dijon mustard
  • ½ tbsp grain mustard
  • 1-2 tbsp Bragg’s apple cider vinegar
  • 1 tsp raw/local honey
  • pinch of Sea Salt

Directions:

  • Preheat oven to 400 degrees F.
  • Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  • Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  • Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  • Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  • While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  • Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  • Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  • Season with sea salt and black pepper to taste. Serve immediately.
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  3. Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  4. Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  5. Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  6. While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  7. Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  8. Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  9. Season with sea salt and black pepper to taste. Serve immediately.
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Thai Chopped Salad with Chili Shrimp

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I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!

And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!

The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!

Thai Chopped Salad with Chili Shrimp

Serves 4

Ingredients for the Salad:

  • 1 head napa cabbage, cut into quarters and julienned
  • 4 large handfuls baby spinach, chopped
  • 8-12 fresh basil leaves, julienned
  • ½ bunch cilantro, chopped
  • 1 bunch green onion, (green and white parts) thinly sliced
  • ½ red bell pepper, halved and julienned
  • 1 large carrot, peeled and grated
  • 1 cup shelled, pre-blanched non-gmo edamame, thawed
  • 1 large avocado
  • 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
  • ½ cup organic cashews, toasted and broken into pieces

Ingredients for the Salad Dressing:

  • 1 tbsp creamy, natural peanut butter
  • ½ tbsp raw/local honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp toasted sesame oil
  • optional: 1 tbsp sriracha

Ingredients for the Chili-Lime Shrimp:

  • 1lb wild/gulf shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 ½ tbsp raw/local honey
  • 1 tbsp Coconut Secrets garlic sauce
  • 1 clove garlic, minced OR ¼ tsp garlic powder
  • 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
  • ½ tsp sea salt
  • ½ tbsp ghee butter

Directions for the Salad:

  • First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  • When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  • Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  • Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  • Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  • Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  • Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  • Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.


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Instructions
  1. First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  2. When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  3. Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  4. Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  5. Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  6. Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  7. Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  8. Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.
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Coconut Milk Ice Cream

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I scream, YOU scream, we ALL scream for Ice Cream!!! …I can hear my papa’s voice, singing that when I was tee-tiny (I wouldn’t put it past him to STILL belt this out!)
Ice cream is nostalgic for all of us. It brings back happy, childhood memories. It is one of my very favorite things in the middle of a hot summer day or piled on top of a warm piece of my Aunt Carolyn’s Sprouted Pecan Pie at Christmas!
There are SO many different ice creams out there now — coconut milk based, rice milk based, almond milk based, nonfat dairy, low fat dairy, cashew milk based… Shall I continue? And frankly, I’ve tried all of them. I’ve tried the – what’s it called again? Arctic Zone, something or other? The one that only has 35 calories per pint! Doesn’t that make you wonder what is actually in it? I am always on the hunt for something I can have that FEELS decadent and indulgent but won’t wreak havoc on my blood sugar and therefore my mood, my workouts, etc.
I think I’ve tried 14 different ways of making ice cream – all with coconut milk. Mo does not do well with dairy (ehhemm…) so I try to avoid cooking with it as much as possible – unless it’s raw – that he has no problem with. So, I went after making a coconut milk ice cream with gusto. But here’s the deal: what keeps ice cream from getting super-duper hard and frozen as a rock at Ice Cream Shops, is the fact that there is SO much sugar and SO much fat in it. Now, I’m not opposed to the fat – but the sugar, I am. And frankly, while fat is healthy, I, personally, try to eat a bit lower in fat, simply due to my ancestry/heritage and the way I was raised. My body simply doesn’t do well on a high-fat-low-carb diet. I hope the Paleo community is not huffing and puffing right now…
So, I wanted to come up with a GOOD coconut milk ice cream base that could be used to make ANY flavor of ice cream, that is very clean, completely dairy free, low in sugar and lower in fat than most – but more than ANY of those – that tasted freakin AWESOME. I’ve made several that end up freezing hard as a rock and are just annoying to eat. I end up having to stick it in the microwave for a minute or so just to get it soft enough to put a spoon into, much less scoop out. This one though — THIS is the winner! Please try it and let me know what you think! Variations will be introduced in my upcoming cookbook! Wish me luck! And stay tuned!

Coconut Milk Ice Cream

Ingredients:

  • 2, 16oz cans LIGHT coconut milk***
  • ¼ cup monk fruit sweetener
  • ¼ cup raw, local honey
  • ¼ tsp sea salt
  • 1 tbsp arrowroot starch
  • 1 ½ tsp vanilla extract

Directions:

  • Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.
  • Pour the remaining coconut milk into a 2-quart saucepan.
  • Add the monk fruit, honey and salt.
  • Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.

  • Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.
  • Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  • Increase the heat to medium, stirring occasionally – continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  • Remove the base from heat and stir in the vanilla.

  • Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.
  • When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.

  • Pour the base into your ice cream maker. Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!
  • Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.

 

 

 

 

 

  • Freeze for at least 4 hours to harden the ice cream.
  • If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!

Notes:

  • I’ve tried Native Forest and Whole Foods (365) brands of coconut milk for this recipe – Native Forest wins every time. Texture is smoother, more consistent, etc. Both work. But when possible, go with Native Forest.
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Instructions
  1. Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.
  2. Pour the remaining coconut milk into a 2-quart saucepan.
  3. Add the monk fruit, honey and salt.
  4. Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.
  5. Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.
  6. Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  7. Increase the heat to medium, stirring occasionally - continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  8. Remove the base from heat and stir in the vanilla.
  9. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.
  10. When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
  11. Pour the base into your ice cream maker. Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!
  12. Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.
  13. Freeze for at least 4 hours to harden the ice cream.
  14. If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!
Recipe Notes

I’ve tried Native Forest and Whole Foods (365) brands of coconut milk for this recipe – Native Forest wins every time. Texture is smoother, more consistent, etc. Both work. But when possible, go with Native Forest.

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