Strawberry Rhubarb Crisp

Try making this Strawberry Rhubarb Crisp for your next paleo dessert option! Strawberries are packed with both Vitamin C and fiber, and they help to improve vascular function. Rhubarb is a fruit that offers many health benefits including strengthening bones, boosting heart health, promoting proper digestion, and reducing inflammation. Almond flour contains less carbohydrates than traditional wheat flour. Additionally, almond flour can aid in maintaining healthy blood sugar levels as it helps to reduce LDL or “bad” cholesterol. Coconut flour also serves as an excellent flour alternative as it is naturally gluten-free and contains more protein and fiber than traditional wheat flour. Pecans are great for the immune system since they contain many nutrients including zinc, calcium, magnesium, fiber, and Vitamin E. Serve this dessert dish with your favorite dairy-free vanilla ice cream and enjoy!

Ingredients:

Strawberry & Rhubarb Filling

• 2 cups strawberries, chopped

• 2 cups rhubarb, chopped

• 1 tsp lemon juice

• Zest from one lemon or orange

• 5 tbsp maple syrup or honey

• 1.5 tbsp arrowroot powder

• ½ tsp sea salt

Crumble

• ¾ cup almond flour, finely ground

• 2 tbsp coconut flour

• ½ cup pecans, chopped

• ¼ cup maple syrup or honey

• 1 tsp cinnamon

• ¼ tsp sea salt

• 4 tbsp coconut oil, not melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix all the ingredients for the strawberry and rhubarb filling.

3) In a separate medium sized bowl, combine all the ingredients for the crumble mixture except for the coconut oil. Add in the coconut oil with your hands until the mixture begins to form crumbs.

4) Grease a large casserole dish with coconut oil. Add the fruit filling to the dish, and then evenly sprinkle the crumble mixture on top.

5) Bake for 25-30 minutes or until the fruit begins to bubble and the crumble browns. Allow to cool before serving and enjoy!

Paleo Eggnog

Try making this Paleo Eggnog for your next healthy holiday drink option! Eggs benefit brain health and promote healthy eyesight. Coconut milk offers a wide range of benefits including fighting off infections, providing your body with plenty of antioxidants, and lowering cholesterol levels. Cinnamon is loaded with antioxidants and improves gut health. Nutmeg aids in preventing inflammation and boosting heart health. Serve this healthy eggnog at your next holiday party and enjoy!

Ingredients:

• 4 egg yolks

• ¼ cup organic coconut sugar

• 2 cans full fat coconut milk

• ¼ tsp cinnamon

• 1 tsp nutmeg, freshly grated

• Almond milk for thickening

Instructions:

1) In a stand mixer, beat egg yolks for a few minutes. Add in the coconut sugar, pausing occasionally to allow sugar to dissolve. Once all the sugar has been added and mixed in, set the mixture aside.

2) In a small saucepan, bring coconut milk to a simmer. Toss in the cinnamon and nutmeg and combine well.

3) To temper the eggs, first turn the stand mixer on low, and slowly add in a spoonful of the hot milk mixture. Continue until one cup of the milk mixture is in the mixer.

4) Once the eggs are tempered, transfer them to the saucepan and simmer the mixture for a few minutes. Remove the mixture from heat and let it cool.

5) Once the eggnog has cooled down, transfer to a large mason jar and place in the refrigerator. The longer it chills in the refrigerator, the thicker it will be.

6) After a couple hours, take the eggnog out of the fridge and add almond milk to thin it out according to your preference.

7) Top with extra nutmeg and cinnamon and enjoy!

Salmon and Cauliflower Rice Sushi Rolls

Try making these Salmon and Cauliflower Rice Sushi Rolls for your next paleo-friendly lunch or dinner option! Cauliflower is exceptionally high in fiber and serves as a great source of antioxidants. Salmon is rich in omega-3 fatty acids and is packed with protein. Avocados not only contain high levels of healthy fats, but they also support both heart and vision health. Nori serves as an excellent source of calcium and is known to promote a healthy gut. Cucumbers support hydration and keep blood sugar levels in check. Serve these sushi rolls with a side of coconut aminos and enjoy!

Ingredients:

Cauliflower Rice

• 3 cups cauliflower rice

• 2 tbsp rice vinegar

• ½ tsp sea salt

• 2 tsp tapioca starch

Sushi Roll

• ½ lb sushi grade salmon

• 1 large avocado, sliced

• 1 cup cilantro

• ½ cucumber, sliced into thin pieces

• 4 sheets of nori

• Sesame seeds for topping, optional

• Bamboo sushi roller to form rolls

Instructions:

1) To first make the cauliflower rice, transfer the rice to a skillet and heat over medium-high heat. Cook for about 3 minutes and stir occasionally.

2) Add the rice vinegar and sea salt. Continue to cook for an additional 2-3 minutes.

3) Add the tapioca starch and stir to fully combine. Remove from heat. Transfer the rice to a separate bowl and allow to cool.

4) Take a large plate and place a paper towel on top. Pour the rice on the paper towel and place another paper towel on top. Press down on the rice to soak up excess water, and then transfer the rice back to the bowl.

5) Slice the salmon into small cubes and transfer to a bowl.

6) Begin to assemble the bamboo sushi roller by laying it out on a cutting board. Take a single sheet of nori and place it on the sushi roller.

7) Place a large spoonful of rice onto the nori. Press the cauliflower rice down to form a very thin and compressed layer, leaving the top one inch of the nori free of rice. Add pieces of salmon, avocado, cilantro, and cucumber and lay in a straight line, parallel with the bottom of the sheet.

8) Begin to roll the nori by rolling away from your body. Roll the rest of the nori sheet over the ingredients, lifting the bamboo roller along with it. Make sure to firmly press down on the roller as you roll.

9) Use a sharp knife to cut into 1-inch sushi rolls. Sprinkle rolls with sesame seeds if desired.

Broccoli and Egg Muffins

Try making these Broccoli and Egg Muffins for your next paleo-friendly breakfast option! Not only do eggs facilitate cell repair and growth throughout the body, but they also aid in the development of the brain. Broccoli offers a wide range of health benefits including improving skin health, aiding in digestion, reducing inflammation, and reducing the risk of diabetes. Dijon mustard is loaded with antioxidants and helps to promote healthy digestion. Paprika also serves as a great source of antioxidants and helps to reduce the risk of heart disease. Enjoy!

Ingredients:

• 2 cups steamed broccoli, chopped

• 10 eggs, whisked

• 1 tsp Dijon mustard

• ½ tsp black pepper

• ½ tsp sea salt

• ½ tsp paprika

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tray with melted coconut oil and set aside.

2) Mix the whisked eggs, Dijon mustard, black pepper, sea salt, and paprika in a large bowl.

3) Evenly divide the steamed broccoli in the muffin tins. Pour the egg mixture on top.

4) Bake in the oven for about 20-25 minutes or until lightly brown on top. Let cool before serving and enjoy!