Print Orange Coconut Cream Popsicles Author: Katie Recipe type: Treat Prep time: 5 mins Total time: 5 mins Serves: 8 Ingredients 1 fresh squeezed orange 2 cups orange juice 1 cup full fat coconut milk 1 tsp vanilla extract Instructions Add all ingredients to a blender and blend well. For added sweetness add a few drops of liquid stevia. Pour into popsicle molds and freeze for a few hours to overnight. 3.2.1311
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To me one thing that just screams summer is popsicles. Unfortunately most store bought popsicles are filled with a bunch of sugar and unneeded extra ingredients. If you make them yourself it’s not only fun but so much healthier and if you have kids popsicles are a great thing to make with them. Let them come up with some flavor ideas and crazy names. They will love it! These popsicles combine strawberries, lime and basil and uses coconut water as a base. I love using coconut water vs. plain water because it gives just a bit of sweetness and also has added health benefits. These are sure to be a hit in your house! Enjoy! Print Strawberry, Lime, Basil Popsicles Prep time: 5 mins Total time: 5 mins Serves: 8 Ingredients 3 cups fresh or frozen strawberries or a mix Juice from 1 lime 4-6 medium sized basil leaves 1 cup coconut water Instructions Add strawberries, coconut water and lime juice to a blender and blend for 10-30 seconds. Add basil (I like to start with less than taste and add more as needed). Blend until basil is fully mixed in but you can still see some green flecks. Pour in popsicle molds and freeze for at least 4 hours or overnight. 3.2.1311
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There is no better combo than pesto and watermelon. I make a lot of different salads using these two ingredients. This salad uses pesto made from pepita or pumpkin seeds. The pumpkin seeds lend a nice flavor and they are a bit firmer and chunkier than pine nuts so you get a much more textural pesto. I love a fancy salad and this one looks super fancy but it’s so easy to make. I’m not sure about you but it took me forever to finally attempt balsamic reduction and I’m not sure why I waited so long. It’s so simple to make. Literally all you do is reduce balsamic vinegar over low heat. Just be sure you are using a balsamic vinegar free of caramel color, which a lot of them tend to have. If you have kids this is a great salad to get them involved in and you can even use fun cookie cutter shapes to cut watermelon slices shaped like flowers or footballs. This is one salad that not only the adults will like but the kids too! Enjoy! Print Watermelon with Pepita Pesto + Balsamic Reduction Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 4 Ingredients 1 medium watermelon 1 package of basil or 2.5 oz ¼ cup pepita 3 Tbsp avocado oil 1 Tbsp lemon juice 2 cloves of garlic ¼ tsp sea salt 1 cup balsamic vinegar 1 cup pea shoots or micro greens Instructions Cut watermelon in 1-1.5″ large slices. Use square or round cookie cutters to cut watermelon slices. You can also use a glass or jar. To make the pesto combine the pepita, avocado oil, lemon juice, garlic, basil and salt in a food processor and process until well mixed but still chunky. For the balsamic reduction add 1 cup of balsamic vinegar to a small pot and boil until reduced about 4-5 min. I like to make the balsamic reduction last because it will thicken as it cools. To assemble put pesto between slices of watermelon and stack as high as you like. Add a little bit more pesto to the top of the stack and garnish with pea shoots or micro greens. Notes Or a simpler salad slice watermelon into chunks and mix with peso and pea shoots or micro greens. 3.2.1311
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I could grill every night in the summer I would. It makes for a quick healthy dinner with minimal clean up. Shrimp are excellent on the grill and only need the simplest of seasoning to taste amazing. Enjoy! Print Grilled Lemon Shrimp with Asparagus + Strawberries Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2 Ingredients 12 large wild shrimp ¼ cup olive oil ¼ cup lemon juice ¼ tsp sea salt 1 bunch of asparagus 2 strawberries Instructions Mix olive oil, lemon juice and sea salt in a bowl. Add shrimp to bowl and marinate for 1 hour. Slice strawberries. Wash asparagus and cut off ends. Brush asparagus with olive oil. Asparagus will take longer than shrimp so start cooking this first. Put asparagus in a grill basket and grill for 15 – 20 min or until starting to brown. Put shrimp directly on grill after asparagus has been cooking 10 min. Cook for about 5 min depending on size. Shrimp should be pink already and opaque in the center when fully cooked. To serve place shrimp and asparagus on a plate and top with sliced strawberries. 3.2.1311
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I think the thing I miss most since changing to a Paleo lifestyle and following a modified version with some autoimmune protocols is the use of corn once in awhile for tacos and guacamole. Luckily there are lots of great things you can substitute to still give you something to put all your taco goodies into. These shells are made from plantains and are great! I have eaten plantain in the past but never realized how versatile it is. If you are on autoimmune protocol use my seasoning suggestions. If you are not on AIP you can replace these seasoning with more traditional Mexican seasoning such as cumin, chili powder and cayenne. Enjoy! Print Plantain Tacos with Purple Slaw Author: Katie at Wholelovelylife.com Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 4 Ingredients 2 peeled and chopped green plantains 1 clove of garlic ¼ cup avocado oil ½ tsp sea salt ¼ tsp baking soda ¼ tsp champagne vinegar ¾ cup filtered water ½ lbs grass fed beef ¼ tsp onion powder ¼ tsp garlic powder dash of basil, oregano, rosemary, thyme and marjoram ¼ tsp sea salt 2 cup thinly sliced purple cabbage 1 lime juiced ¼ tsp champagne vinegar ¼ tsp grade b maple syrup ½ sliced avocado 2 Tbsp chopped cilantro 2 Tbsp red onion Instructions For the tortillas add the plantains, oil, garlic, ¼ tsp sea salt, baking soda, water and champagne vinegar to a blender and blend on high until well mixed and smooth. If needed more water can be added. Pour batter on parchment paper lined baking sheets. I use 2 baking sheets to make 6-8 tortillas. Depending on the consistency of the mix you may need to take a spoon and smooth out slightly. Ensure there is some space between each tortilla. Bake for 20 min at 400 or until edges are browned. While the taco shells are still hot fold them over and place in a bowl. This helps them to keep their shape until serving. To make the meat mix the grass fed beef with garlic powder, ¼ tsp sea salt, onion powder, basil, oregano, rosemary, thyme and marjoram in a pan and cook for 10 min over medium high heat or until browned. While the meat cooks slice cabbage and mix with lime juice, maple syrup and champagne vinegar. To serve put meat and slaw in…
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Who does not love coconut shrimp? Well maybe those who don’t like shrimp. If you don’t like shrimp this is also a great batter for chicken. Making coconut shrimp or anything with a batter can be difficult if you cannot dip it in egg first. I’m excited to share that this recipe is actually free from eggs so its autoimmune protocol compliant! You are probably asking how the heck does the breading stay on the shrimp without the eggs? My secret is maple syrup. The maple syrup is sticky enough to help the batter stick. You could also use honey if you like. These coconut shrimp are great as a main course or served in salad. My absolute favorite combo is to serve them on grilled pineapple! Enjoy! Print Maple Coconut Shrimp with Grilled Pineapple Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2 Ingredients 16 medium sized wild shrimp 1 Tbsp grade B maple syrup 1 Tbsp avocado oil 3 Tbsp dried coconut 1 Tbsp coconut flour 2 pineapple rounds ½ an avocado sliced 1 Tbsp chopped cilantro ¼ tsp sea salt Instructions If you are using frozen shrimp be sure to defrost it first. Mix maple syrup, avocado oil and sea salt in a bowl and set aside. Mix dried coconut and coconut flour in another bowl. Dip each shrimp in the maple syrup avocado oil mixture and then immediately in the dried coconut ensuring shrimp is fully covered. Lay on a parchment paper lined pan and bake for 15-20 min at 425. Use the left over maple syrup, avocado mixture and coat each side of the pineapple slices and grill for 10 min. To serve put shrimp on plate and top pineapple with a few slices of avocado and a sprinkling of chopped cilantro. 3.2.1311
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Even through oats are not Paleo they are something my husband and son eat so I’m excited to share this super easy granola recipe with you. It can literally be made in minutes and easily modified to your taste like using pumpkin pie spice instead of cinnamon. The possibilities are endless! You can also add in dehydrated fruit or nuts once baked if you wish but my guys just like it plain to sprinkle on smoothies, yogurt or to dip fruit slices in. If you are eating grains but gluten free be sure to use gluten free oats. I like Bob’s Red Mill. Print Maple, Cinnamon + Vanilla Granola Author: Katie at Wholelovelylife.com Recipe type: Breakfast / Brunch Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Ingredients 3 cups oats 3 Tbsp grade B maple syrup 1 Tbsp cinnamon 1 tsp vanilla extract ¼ tsp sea salt 1 Tbsp melted coconut oil Instructions Mix all ingredients in a bowl and spread on a parchment lined baking pan. Bake for 20 min at 300. As soon as the granola feels dry and crisp to the touch it’s ready. Allow to cool and store in an airtight container. Notes Keeps for several weeks. 3.2.1311
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Cherries are one of my favorite fruits! During the summer months I try my hardest to squeeze them in as much as possible because I know they will vanish from my grocery stores shelves just as quickly as they arrived. Cherries are a must for anyone suffering from arthritis because they contain high levels of anthocyanins and bioflavonoids both of which help to prevent and relieve arthritis pain by reducing inflammation in the body. They are also super high in flavonoids, which are important for eliminating oxidative stress. Did you know that cherries could also help you get a better nights sleep? Cherries are rich in melatonin, which is an antioxidant that has been shown to improve your body’s natural circadian rhythms helping you to sleep better. Nosh on cherries when you are in need of a midnight snack! This entree is perfect for a summer party and can easily be modified once cherries go out of season. You can’t go wrong with the sliders even all by themselves. Enjoy! Print Kale Garlic Sliders with Maple Onions + Cherries Author: Katie at Wholelovelylife.com Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 Ingredients 1 lb grass fed beef ¼ cup copped kale either fresh or frozen 2 cloves of garlic 1 Tbsp grade B maple syrup 1 yellow onion 10 chopped cherries 1 Tbsp avocado, olive or coconut oil Instructions In a bowl combine beef, kale and garlic. Mix well and form 8 consistently sized patties. Slice onion and add it to a pan with oil. Saute about 3 min and maple syrup. Cook until onion caramelizes and turns brown. While onion cooks grill or bake meat until it reaches a temp of 150 degrees. Grill or bake until meat reaches a temp of 160 degrees. Chop cherries. To plate top sliders (2 each plate) with onions and cherries. the sliders use chopped fresh or frozen kale and mix with 1 clove of garlic and beef. Form into small patties and grill or bake at 425 until slightly browned. For the onion slice a medium size yellow onion and toss with a bit of avocado oil. Sauté in a pan until slightly brown and then add a small amount of grade B maple syrup. Continue to cook until fully caramelized and set aside. To assemble take a slider and add the caramelized onions to the…
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As you know I love cauliflower and I love to buy colored cauliflower from time to time even though it’s not organic because there is something super cool about it. This is basically the same recipe as my Purple Cauliflower Soup . I love adding purees to entrees for added flavor and they are a way to sneak in a ton of extra veggies into your meal. Enjoy! Print Cauliflower Puree with Lamb + Pea Shoots Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 1 head of cauliflower 1 yellow onion 1 clove of garlic 1 Tbsp avocado, olive or coconut oil 4 cups filtered water 1 lb ground lamb ¼ cup chopped green onion ¼ cup chopped red onion 1 tsp garlic powder 1 tsp sea salt Instructions For the cauliflower purée chop onion and garlic. Add to a pan and saute until it starts to brown. While onion and garlic cook wash and chop cauliflower. Add cauliflower and water to pain and bring to a boil. Boil about 20-30 min or until cauliflower is mushy. Let sit on stove to cool while you prep the lamb burgers. Chop green onion and red onion. Add onions along with garlic powder and sea salt to the meat. Mix well and form 4 consistently sized patties. Grill until meat is at 150 degrees. About 15 min. While the lamb cooks take cauliflower and puree in a blender or food processor. Add extra sea salt to taste. To plate top the puree with a lamb burger and pea shoots or micro greens.Top with pea shoots or micro greens. Notes I used an orange cauliflower for something fun. Not sure if you knew but you can get cauliflower in an array of colors. Orange, purple, green and standard white. They all taste the same so use whichever you like. 3.2.1311
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Beets are great in fall dishes but they are even better in summer salads. I love the intense color they provide to a meal or smoothie as well as added benefits. They are great for reducing inflammation and are also filled with vitamin C among other nutrients. Because they can make a bit of mess I like to prep a large number at once so I always have them peeled and ready to go in the freezer. It is so much easier especially if you include them weekly in your diet. I’m also a huge fan of throwing frozen beets into my smoothies. This salad makes an amazing entree or side salad either for a casual dinner at home or a fancy dinner party. If you love beets you will love this salad! Enjoy! Print Roasted Golden Beet Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2-4 Ingredients 4 small beets or 2 medium size beets ¼ tsp sea salt 3 Tbsp avocado or olive oil 1 avocado (1/4 for dressing, ¾ for garnish) juice from 1 orange juice from 1 lime handful of cilantro 1 cup of pea shoots or micro greens Instructions Peel and cut beets. Toss with 1 Tbsp avocado or olive oil and lay on a parchment lined baking sheet. Sprinkle with sea salt. Roast at 435 degrees for 20-30 min or until edges just start to brown. While beets roast slice radishes using a knife or mandolin slicer. Set aside. Wash pea shoots or micro greens. Cut avocado into chunks. ¼ will be used for the dressing and the other ¾ for garnish. For dressing add avocado, orange and lime juice, remaining 2 Tbsp of avocado or olive oil and sea salt in food process or blender. Mix until smooth. Wash cilantro and add to dressing. Blend slightly so you can still see green flecks. Toss roasted beets with dressing and garnish with radishes, chopped avocado and pea shoots or micro greens. 3.2.1311
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