This is really just a classic Paleo breakfast/brunch dish. I’m not sure when I first chanced upon the recipe, but I’ve been making it for quite a while now! It’s a bit more complicated than the 2-ingredient pancake (recipe here), but it’s definitely delicious (esp. with a tad of maple syrup).
I’ve been reading about smoothies, and it seems that the word “smoothie” (meaning a smooth talking person) first appeared in print in the US around the early 1900s. However, the fruity drink didn’t become known as smoothies until around the 1960s.
I wanted my smoothie to be a bit more filling than just some frozen fruity juice, and so I experimented with adding some Greek yogurt as well as almond milk. It was quite delicious and very filling! [click to continue…]
This is too great of a recipe not to share again, even though there are loads of different versions of it on various websites (like here and here).
The important ingredients in this recipe are: almond flour, eggs, baking powder, and salt. If you have just those, then you’re good to go! Of course, it can taste very different depending on exactly what you use.
I don’t often make Paleo desserts, mostly because I tend to eat a little too much of it. But when I saw all the amazing recipes Tammy Credicott put into Paleo Indulgences, I just couldn’t resist – I made 2 in the space of a week!
Milk and cookies anyone? I felt like some dessert tonight and so made a variation of the cinnamon cookies that I used to make – they are quite delicious and addictive! The basis of the cookies is almond butter and chia bran.
What is chia flour? It’s a flour made from chia seeds that works well as a replacement to flax meal, almond flour, or coconut flour. It doesn’t taste strongly of anything but sticks ingredients together well. It’s great to bake with!
Although store-bought jello (or jelly in British English) is pretty far from paleo (with food coloring and artificial flavors), the main ingredient in jello, gelatin, is actually a naturally occurring animal product. I had always known that jello came from gelatin and that gelatin came somehow from cows, but it hadn’t really occurred to me that jello, even home-made jello, could be healthy! Maybe I just equated it with too much added sugar!
The topic of jello came up at a pot luck where the host pulled out a large container of gelatin and suggested we all try making jello at home! After researching gelatin, I found that it’s usually made from beef skin, hoofs, bones etc and is full of amino acids. Ok, beef skin, hoofs, and bones don’t sound all that appetizing…but let’s just focus on the end product, jello.
Gelatin touts some impressive health benefits ranging from improving joint and hair health to strengthening nails. It was easy to purchase gelatin on Amazon – in fact, I bought 5 lbs of it, which will probably last a lifetime since 2 tablespoons of the stuff makes 2 cups of jello (but it was only $35 for a lifetime supply of healthy jello)!
My first jello used strawberry and blueberry puree. For this, I took a cup of strawberries and a cup of blueberries (I cut up a few extra strawberries into slices for garnish).
I place the berries into the blender (or Vitamix) and pureed really well….
Then I put 2 tablespoons of gelatin (I bought it off Amazon here) into a bowl (make sure the bowl is large enough to fit around 2 cups of water).
I added 1 cup of cold water to the gelatin powder and whisked well to get the gelatin to dissolve. Then I placed the bowl into the microwave and nuked on high for 1 minute to ensure the gelatin was fully dissolved in the water. I used a fork to whisk it a bit more after taking it out of the microwave.
Then I divided the fruit puree (it came to around 1 cup of puree) into cups or whatever container you want the jello to set in. I poured it into 3 glass cups, filling each cup halfway.
Then, I filled the other half of each cup with the gelatin dissolved in the water. I whisked it a bit more with the fork to ensure the gelatin mixed well with the fruit puree. Then, I left it in the fridge for 3-4 hours to set. Before serving, I garnished each cup with a couple of slices of strawberries.
The texture of the jello is a bit different to that of traditional jello (mostly because I used fruit puree rather than juice). This jello was less solid and more of a mousse consistency in your mouth. It’s also not super sweet because there’s no added sugar. I really enjoyed how refreshing it was, especially when enjoying the summer sun.
Desserts can sometimes be tough on a paleo diet, but this one is not only delicious but also simple! Simply place a chunk of dark chocolate (I like to use 99% unsweetened chocolate, but anything above 75% or 80% will be fine, especially for a treat) into a microwavable bowl. Note that if you’re not used to eating chocolates over 80%, they can taste very bitter. In fact, even people who enjoy very dark chocolates have trouble accepting 99% or 100%. It’s definitely taken me some time to start enjoying it!
Microwave until melted (usually around 1 and a 1/2 to 2 minutes for approx 1oz (30g) of chocolate). Then, sprinkle in some fresh berries (I used raspberries and blueberries here) or dried fruits.
For a bit of added deliciousness, drizzle a bit of almond butter over the berries.
Yes, these are clearly delicious and great as a paleo snack. I like to prepare cantaloupe cubes by first slicing the melon in half, scooping out the seeds, then cutting them into slices before cutting the good melon parts off from each slice as cubes.
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!