Category: Paleo

5 Healthy & Easy Summer Fruit Desserts

7/11/2014

When the temperature soars, nothing is quite as satisfying as a cool, creamy sweet treat. Fortunately, giant sprinkle-studded waffle cones aren't the only way to get your fix. It's still possible to stick to a healthy diet while imbibing this summer. Fruit is a delicious and nutritious way to satisfy your sweet tooth without loading up on empty calories and refined sugar. Below are 5 simple recipes to make the most out of fresh fruit this summer:

Melon Mint Popsicles: Purée the flesh of one ripe cantaloupe with a handful of mint leaves and 1/2 can coconut milk until smooth. Pour into popsicle molds and freeze until set.
Grilled Peaches with Coconut Cream: Refrigerate a can of coconut milk for at least 8 hours. Scoop the separated cream out of the chilled can of coconut milk and use a hand mixer to whip with 1 teaspoon of vanilla extract. Slice a ripe peach in half and place cut side down on the grill for 3-5 minutes. Top peach with whipped coconut cream.
Strawberry Lime Sorbet: In a food processor, combine a pint of frozen strawberries with 3 tablespoons of maple syrup and a splash of lime juice. Process until smooth. Enjoy immediately!
Coconut Ambrosia Salad: Combine chopped toasted almonds, unsweetened flaked coconut, chopped strawberries, kiwis, bananas and orange segments in a large bowl. Toss with 1 tablespoon of honey and the cream from a chilled can of coconut milk (refrigerate can for 8 hours and separate cream out from milk).
Banana Hazelnut Chocolate Ice Cream: Peel and slice 4 bananas into 1/2 inch pieces. Freeze for at least one hour. Pulse bananas in food processor until smooth then add 2 tablespoons hazelnut butter and 2 teaspoons raw cocao powder. Process until the consistency of soft serve ice cream.

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How to Make Paleo Pasta

4/13/2014

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While menu planning for a client who follows the Paleo diet last week, I felt the need to give him something that would satisfy that oh-so-common carb craving. I don't know anyone who doesn't like pasta so I turned to its veggie namesake, the spaghetti squash. It's simple to prepare, much more fulfilling than waiting for a pot of water to boil, and definitely satisfies my craving. I won't lie, you're not going to fool anyone into thinking it's spaghetti, but it's a low-carb, low-cal, nutrient dense substitute. I enjoy mine with pesto. See below for how to create a healthy canvas for your favorite sauce:

Preheat oven to 400 degrees.
Cut the spaghetti squash in half lengthwise. (WARNING: This step is not easy. Take your time, use a sturdy knife, and be aware of your finger placement at all times. There are YouTube videos illustrating tips and tricks if you are having a difficult time.)
Use a spoon to scoop out the guts of the squash and discard.
Place the squash cut side down on a baking sheet.
Bake for 30-35 minutes or until the squash gives when you poke the outside.
Once the squash is cool enough to handle, use a fork to scrape its flesh into "noodles".
Toss with sauce of choice and mangia!

Leftovers will keep in the refrigerator for 3-4 days.

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5 Healthy & Easy Summer Fruit Desserts

How to Make Paleo Pasta

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