Recipes

Ingredients

 For the crust:

 2 cups almond flour

 2 Tbsp. coconut flour

 1 teaspoon lemon extract

 ½ teaspoon sea salt

 3 Tbsp. coconut oil

 ¼ cup pure maple syrup

For the filling:

 2 cups frozen strawberries

 2 Tbsp. lemon juice

 2 Tbsp. pure maple syrup

 1 teaspoon lemon zest

 1 teaspoon chia seeds

For the crumb topping:

 1 cup walnuts (or nut of choice)

 ¼ cup almond flour

 2 Tbsp. coconut sugar

 1 Tbsp. coconut oil

 ¼ teaspoon sea salt

Instructions 

1. Begin by making the filling which should have a jam consistency. In a medium saucepan, combine strawberries, lemon juice, maple syrup and lemon zest. Heat on medium to medium-high heat until mixture begins to bubble. Let bubble for 1-2 minutes, then reduce heat to a simmer. While simmering, mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish. Place in the fridge to cool completely. This will take about 1 hour, but you can make the filling ahead of time and let it sit overnight.
2. Preheat oven to 350 degrees. To make the crust, add all crust ingredients into a food processor. Pulse until a dough-like texture forms. Press the crust into an 8×8 pan, evenly distributing. Place in the oven and bake for 15 mins. Set aside and cool. Leave the oven on.
3. While the crust is cooling, make the crumb mixture. Combine all ingredients in the same food processor bowl and pulse for about 10 seconds, or until mixture is crumbly.
4. Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 20-22 minutes, or until top is golden brown.
5. Remove from oven and cool completely. Once cooled, cut into squares. Enjoy!

Serves 9

Inspired by: https://www.wholesomelicious.com/strawberry-lemon-bars-paleo-vegan/#wprm-recipe-container-6924

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Paleo Strawberry and Lemon Bars

Servings

Servings

Ingredients

4 organic sausages, sliced if desired

1 bunch asparagus, trimmed

2 medium zucchinis, sliced

1 red onion, sliced

1 bell pepper, diced

1 cup cherry tomatoes, halved

¼ cup olive oil

¼ cup balsamic vinegar

2 Tbsp. lime juice

2 Tbsp. fresh basil, minced

2 Tbsp. fresh oregano, minced

Sea salt and freshly ground black pepper

Instructions

1. Preheat grill to medium-high.
2. In a bowl, combine the olive oil, balsamic vinegar, lime juice, basil, and oregano; season to taste.
3. Place all the vegetables and whole or sliced sausages in a large bowl.
4. Pour the balsamic sauce all over and gently toss until well combined. Let sit for 5-10 minutes.
5. Grill everything together in a grill basket for 10 to 15 minutes, or until sausage is cooked through and veggies are tender. Stir occasionally. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/grilled-sausages-summer-veggies/

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Grilled Sausage and Summer Veggies

Servings

Servings

Ingredients

4 cups frozen mango

4 cups frozen strawberries, chopped

½ to 1 cup water

2-3 Tbsp. honey, to taste

Instructions

1.    Combine the frozen mango and strawberries in the bowl of a food processor with honey and water (start with 1/2 cup and add more if needed).

2.    Blend until smooth.

3.    Transfer to a freezer-safe dish and freeze for one hour.

4.    Serve, one scoop at a time. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/mango-and-strawberry-sorbet/

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Mango and Strawberry Sorbet

Servings

Servings

Ingredients

2 pounds prawns, peeled and deveined

2 Tbsp. high-heat oil

2 Tbsp. orange juice

2 Tbsp. lemon zest (optional)

1 Tbsp. chopped fresh basil

½ teaspoon minced garlic

Metal or bamboo skewers (see note)

4 to 6 firm-ripe nectarines, pitted and thickly sliced

Salt and pepper, to taste

Instructions

1.    Toss prawns with oil, orange juice, lemon zest, basil, and garlic. Marinate for 20 minutes while preheating the grill to medium-high heat.

2.    Thread prawns and nectarines on skewers; season with salt and pepper.

3.    Grill until prawns are opaque, about 5 minutes per side. Serve immediately or refrigerate until needed, and serve at room temperature. Enjoy!

Serves 4-6

Inspired by: https://www.pccmarkets.com/recipe/grilled-nectarine-and-prawn-skewers/

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Grilled Prawn and Nectarine Skewers

Servings

Servings

Ingredients

2 ½ cups crushed ice cubes

1 cup coconut milk

1/3 cup fresh lime juice

3 Tbsp. honey (optional)

Lime slices for garnishing; (optional)

Instructions

1. Place all the ingredients in a blender, and pulse until smooth.
2. Pour into serving glasses and garnish with lime slices. Enjoy!

Serves 4

Inspired by: https://paleoleap.com/frozen-coconut-limeade/

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Frozen Coconut Limeade

Servings

Servings