Deconstructed Strawberry Shortcake

This is a fun dessert or breakfast made out of crepes!  If you are tired of having your strawberry shortcake minus the shortcake this recipe is for you.  I love the simplicity of berries with coconut whip cream but sometimes it’s nice to have something a little extra.  Any berry or fruit would be delicious if you are not a strawberry person.  Enjoy! For this recipe, you will need to whip up a batch of crepes first.  You can find the recipe here. Print Deconstructed Strawberry Shortcake Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  20 mins Total time:  20 mins Serves: 4   Ingredients 6 crepes 1 can full fat coconut milk 1 pint strawberries 1 tsp vanilla extract or 1 vanilla bean scraped Instructions Make crepes and set aside. Coconut milk should be chilled overnight. When you remove the coconut milk from the fridge flip the can upside down. Opening it this way will make removing the cream part much easier. Pour water out and save for smoothies or discard and remove the cream part left in the bottom of the can. Add cream to a bowl. If you have time chilling the bowl first helps to keep it super cold. Add vanilla and mix on high until whipped. If you want extra sweetness you can add stevia or a sweetener of your choice but I don’t think it needs it. To make the shortcake take crepes and using a glass or cookie cutter in desired shape cut out as many pieces from each crepe you can. Arrange cut out crepe pieces on a plate. Wash, chop and place strawberries on top of crepes and top with coconut whip cream. 3.2.1311  

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Cauliflower Popcorn

I don’t know if you have every thought about eating cauliflower like its popcorn but it makes for a great healthy movie time snack.  Grill or roast pieces of cauliflower and personalize it with your favorite seasonings.  Enjoy! Print Cauliflower Popcorn Author: Katie at Wholelovelylife.com Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4-6   Ingredients 1 head cauliflower ¼ cup avocado oil 1 tsp salt Option: additional seasonings per your preference Instructions Wash and cut cauliflower to desired size. Toss in oil and sprinkle with salt and preferred seasonings. If grilling put in a grill basket and cook for 20 min or until browned. If cooking in the oven cook at 435 for 15-25 min until browned. Sprinkle with additional salt or seasoning to taste. 3.2.1311  

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Collard Green Burger Wraps

This is the all American burger with one twist.  No bun?  Not a problem!  Just wrap it up in a collar green leaf!  Seriously simple right!  I love using collard greens as wraps.  Not only do they hold everything together just like a tortilla wrap because they are thick and do not easily tear but they also deliver a serious dose of nutrition.  Collard greens are part of the cruciferous vegetable family.  We all know how good cruciferous veggies are for us!  Collard greens are no exception.  They are high in alpha-linoleic acid as well as vitamin K.  They are great for fighting inflammation and are amazing for those suffering from autoimmune disease.  They are high in fiber, filled with antioxidants and can help to detox the body making them a great add in to your diet.  I also love saving the stalks for juicing.  You can juice the entire leaf but I’m a fan of eating my greens either whole or in smoothies vs. juices to ensure I get all the great benefits the entire thing has to offer.  Enjoy! Print Collard Green Burger Wraps Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Serves: 4   Paleo, Autoimmune Protocol, Grain Free, Gluten Free, Dairy Free Ingredients 1 lb grass fed beef 4 collar green or kale leaves ¼ sliced red onion 4 cherry tomatoes 1 slice avocado 4 sliced radishes dash of salt and pepper Instructions Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter. Put burgers on the grill and cook until they reach at least 155 degrees. Around 5-6 min and then flip and cook for an additional 3-4 min. While burgers cook slice onion and avocado. Wash collar greens or kale. Wash radishes and tomatoes and slice. To serve place burger on top of collar green or kale leaf and top with onion, avocado, tomato and radishes. Use sauce of choice. I prefer Dijon mustard. Notes Use organic whenever possible and make sure your meats are consciously sourced! 3.2.2885  

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Cauliflower Steak With Prosciutto Wrapped Asparagus

  You will read this a lot on this blog but I love cauliflower!  You will find I use it in a lot of my recipes.  Its a very easy veggie to make and is so versatile.  Not to mention you can make it into a pizza crust.  Say what?  Yes!  If you are not already on the pizza crusts made out of veggies bandwagon you should jump on now.  You will never miss the real thing.  Besides pizza there is one thing I make over and over again.  Cauliflower steak!   It’s such a wonderful start to building a great entree.  And if you are looking to have a little fun buy a purple, green or orange cauliflower.  Cauliflower steaks are simple to make and you can get creative with seasonings or sauces to mix things up.  Try these once and I promise you will make them again.  Prosciutto wrapped asparagus makes a great side dish but you can serve it with just about anything.  One of the most important tips to getting your steaks to stay together is to cut them with the longest knife you have.  I also find it easier to trim some of the stem off after I have created the steaks.  This recipe has directions for cooking in your oven but you can make on the grill as well.  Hope you enjoy! Print Cauliflower Steak With Prosciutto Wrapped Asparagus Author: Katie Recipe type: Entree Prep time:  20 mins Cook time:  40 mins Total time:  1 hour Serves: 4   Paleo, 21 Day Sugar Detox (omit orange slices), Autoimmune Protocol, Whole 30, Dairy Free, Grain Free, Gluten Free Ingredients 1 head of cauliflower (color of choice) 2 Tbsp avocado oil 1 package of prosciutto (Trader Joe’s sells one that is free of nitrates and sugar however, not organic) 1 bunch of asparagus dash of sea salt Optional: 4 orange slices for garnish Instructions Wash cauliflower and slice into 4 large pieces. Using a long knife is important for this step. You should try to cut them to a similar thickness. Lay on a parchment lined baking sheet, brush each side with avocado oil and a sprinkling of sea salt. Bake in oven at 435 degrees for 30 min or until slightly browned. Flip several times. Wash asparagus and snap of bottoms. Wrap lower half of each asparagus stalk in prosciutto. One piece will cover 2-4 stalks. Place on a parchment lined baking sheet…

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Chicken, Strawberry, Avocado + Bacon Salad

This is the absolute perfect summer salad.  Its a cinch to throw together and is so refreshing and delicious.  It would also make the perfect starter or side salad.  I used arugula because its one of my favorite greens but spinach or baby greens would be a perfect substitute or add in.  I’m not sure what has been happening at your local Whole Foods or farmers market but the organic strawberries this summer have been to die for.  So perfectly sweet and ripe.  I am not a huge chicken fan mostly because I don’t like the prep work or cooking it.  I recently found organic chicken slices at Whole Foods, which I buy from time to time for salad additions.  If you eat chicken in your salads frequently I suggest grilling a few breasts over the weekend and then putting it in individual sized servings to be used throughout the week.  Also, for vegetarians and vegans you can easily omit the chicken and bacon and still have a perfectly tasty salad.  Enjoy! Print Chicken, Strawberry, Avocado + Bacon Salad Author: Katie at Wholelovelylife.com Recipe type: Salads + Sides, Entree Prep time:  15 mins Cook time:  7 mins Total time:  22 mins Serves: 1   Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free, Whole 30 Ingredients 3 cups arugula or green of choice ¼ cup grilled chopped chicken 1 slice of bacon ½ avocado 4 sliced strawberries 1 Tbsp olive oil 1 Tbsp champagne vinegar dash of salt and pepper Instructions If you do not have prepackaged chicken season a chicken breast with a dash of salt and pepper and grill until it reaches a temperature of 160-165 degrees. Cook about 3 minutes, flip and cook an additional 3 min. Should no longer be pink inside. Once cooked chop. Slice strawberries and avocados. Cook bacon and break into small pieces. To serve place arugula on a plate and top with chicken, bacon, avocado and strawberries. Drizzle with olive oil and champagne vinegar and sprinkle with salt and pepper. 3.2.2929    

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Banana Slices With Maple Syrup + Coconut

Last Saturday morning my hubby was dying for pancakes.  I whipped up a healthy whole wheat batch for him and my 2 year old and at the same time made myself something that would make me feel like I was not missing out.  I love making Paleo pancakes with banana and eggs (have you tried them?  just Google and you will find lots of recipes) but if you are following autoimmune protocol or eggs are troublesome for you those are out.  I’m not sure I should call this a recipe because it did not require any cooking and barely any prep but I want to share it because it was so good.  This would be great for an easy breakfast or for a simple dessert.  Seriously how good would a scoop of coconut ice cream be on this?  I bet amazing!  Since you only need 3 ingredients you more than likely have them all in your kitchen and can make this as soon as you are finished reading this post.  Enjoy! Print Banana Slices with Maple Syrup + Coconut Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  5 mins Total time:  5 mins Serves: 1   Autoimmune Protocol, Paleo, Vegan, Grain Free, Gluten Free, Refined Sugar Free, Vegetarian, Pescatarian, Nightshade Free, Dairy Free Ingredients 1 banana sliced 2 tsp grade B maple syrup 1 Tbsp dried shredded coconut Instructions Slice banana. Lay slices of banana on plate. Drizzle with maple syrup and sprinkle with dried coconut. Notes Use organic whenever possible! 3.3.3077

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Burger With Maple Onions, Peppered Mushrooms, Bacon + Avocado

Are you ready for another amazing burger?  It’s crazy but less than 6 months ago I pretty much refused to eat beef, let alone a burger.  When I started eating Paleo I tried grass fed beef and was sold.  Not only does it taste good but grass feed meat has a ton of health benefits.  It’s super high in omega-3’s and has 5 times more conjugated linoleic acid than conventional meat.  Burgers are an easy go to summer dinner.  You can get super creative with both the ingredients and the presentation which I love.  This burger has it all so I think you are going to love it.  Caramelized onions, mushrooms, avocados and bacon.  On the topic of bacon, I have struggled to find 100% Paleo compliant bacon so I only use it once in awhile.  There is a tiny bit of sugar but I don’t worry about it too much since I only eat it on occasion.  If anyone has any great Paleo approved bacon brands please do share!  I would love to find one.  So are you all ready to fire up the grill and make these tonight?  Enjoy! Print Burger with Maple Onions, Peppered Mushrooms, Bacon and Avocado Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 4   Paleo, Autoimmune Protocol, Grain Free, Whole 30, Gluten Free, Dairy Free, 21 Day Sugar Detox Ingredients 1 lb grass fed beef 1 avocado 3 pieces organic bacon 1 medium sized white or yellow onion 1 container of mushrooms 1 Tbsp grade B maple syrup 1 tsp ground black pepper 2 tsp avocado oil 2 cups green of choice (I like arugula) Instructions Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter. Set burgers aside. Slice onions. Wash and slice mushrooms. Take two pans and put 1tsp of avocado oil in each. Add onion to one and mushroom to the other. Saute onions until they start to brown and then add maple syrup. Mix well and saute another 30 seconds or so and set aside. Saute mushrooms until soft about 5-10 min and then add ground pepper. Mix well and cook another 30 seconds or so and set aside. Cook bacon. My favorite way to cook bacon…

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Paleo Crepes With Lemon Curd + Strawberries

I find myself making crepes all the time.  They are so easy to make gluten free and depending on the thickness of the batter you can even make them into a pancake.  Personally I like them when they are super thin and a bit crispy on the outside.  They are great both sweet and savory and are the perfect thing to serve for a fancy brunch.  I filled these crepes with simple lemon curd and topped with strawberries.  If you are not a lemon fan try making a super simple fruit sauce by taking 1 cup of your favorite fruit with 1/2 cup water and cook on low to medium heat until fruit is soft and falling apart.  Sweeten with honey or maple syrup to taste and if you like it smooth you can put through a blender or if you prefer it a bit chunky just serve straight out of the pot.  Frozen berries, peaches and mango are also great!  How fun would it be to have a “build your own” crepe brunch bar with a few different sauce and topping options?  Also, if you are looking for an easy gluten free grain free cake option there is a ton of inspiration floating around for crepe cakes.  All you do is stack crepes with a filling of your choice and as high as you want and then top with coconut whip cream or fruit.  Build your crepe cake on an adorable cake stand or platter and you are all set to cut and serve just like a normal cake.  I am planning to make one of these soon! If you are not in the mood for something sweet you can easily use these crepes for holding tasty savory ingredients such as meats, herbs and veggies.  Enjoy! Print Paleo Crepes With Lemon Curd + Strawberries Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 6   Paleo, Vegetarian, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free Ingredients 2 whole eggs 2 egg whites 1 tsp vanilla extract or 1 vanilla bean scraped ¼ cup coconut flour 1 Tbsp melted ghee 2 tsp arrow root flour 1½ cup almond milk (for thinner mixture, 1 cup for thicker mixture) ¼ tsp sea salt For sweet crepes add 1 tsp vanilla and 1tsp sweetener of choice (either maple syrup or honey or…

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Simple Lemon Curd

I have always loved lemon.  I think I inherited this from my Dad.  Growing up my Mom always made him a lemon pie for his birthday and I even requested the same thing one year.  I am a lemon addict.  I love it in my water, squeezed over my fish and in desserts.  I also think lemon is a necessity in the summer.  There is something about a lemony dessert that screams summer.  What I love about this lemon curd is how simple it is to make.  I called it simple for a reason! What makes it so simple is there is no need to zest or squeeze a ton of lemons.  Using half freshly squeezed juice and half bottled still gives the perfect lemony flavor.  This lemon curd is delicious with a little coconut whip cream and fruit, inside a crepe or even by itself!  I like it super tart but if you prefer lemon curd a bit sweeter just add more honey or stevia to taste.  Enjoy! Print Simple Lemon Curd Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-8   Ingredients 6 egg yolks 1 cup fresh lemon juice 2 cups lemon juice (I like Organic Italian Volcano Lemon Juice from Costco) 3 Tbsp coconut oil 3 Tbsp ghee 1.5 cups honey Instructions Separate egg yolks from whites and put in a sauce pan. Add lemon juice and cook from 5 min on medium. Add coconut oil and ghee and cook an additional 20-30 min on medium low until curd thickens. You may need to turn the temp up and down a few times. Pour into an airtight container and store in the fridge up to 3 days. Will continue thicken as it cools. Notes Be sure to save the whites for omelets or another recipe. 3.2.1311  

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Raw Cacao Avocado Pudding

Chocolate pudding reminds me of one thing… my Grandma B, as I used to call her.  She would make it for dessert quite often and always served it in these pretty white flower bowls (the bowls in my image).  Whenever I make avocado chocolate pudding it goes in these bowls.  I love that food can bring back so many memories.   This is a healthier version of the Jell-O Brand chocolate pudding my Grandma used to make and is much easier to make because there is no need to fire up your stove.  Not to mention way healthier and free of all the added chemicals and sugar found in packaged pudding.  All you need is a super ripe avocado, raw cacao, honey, coconut oil, vanilla and a food processor and you have yourself some tasty chocolate pudding.  I do feel like the longer this sits in your fridge the more the avocado flavor will come out so I recommend enjoying it the day after you make it.  It will last a bit longer in the fridge but I don’t feel the flavor is as good.  Enjoy! Print Raw Cacao Pudding Author: Katie Recipe type: Treats Prep time:  10 mins Total time:  10 mins Serves: 2-4   Ingredients 2 avocados 2 Tbsp honey (I prefer raw) 4 Tbsp raw cacao 1 Tbsp coconut oil ½ tsp vanilla extra or 1 scraped vanilla bean Instructions Cut avocado in half and scoop into a food processor. Add honey, raw cacao and coconut oil. Process until fully mixed. Scrape sides as needed. Put in 4 small bowls or 2 large bowls and refrigerate for 1 hour to overnight. Consume within 2 days. You can enjoy this pudding plain or with coconut whip cream, shredded dried coconut or some mint leaves. Notes The key to getting this pudding super creamy is a ripe avocado. Over ripe is better than under ripe. 3.2.1311  

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