Ok I know there are approximately a bazillion “Green Smoothie” recipes on the internet and in no way am I bashing them BUT sometimes you just need a few simple ingredients to make you feel great and satisfy your hunger. So here is an uncomplicated solution to that!
Pavlova is a type of meringue cake layered with whipped cream and topped with fresh fruit. This version is paleo as it doesn’t include any refined sugar or dairy. Don’t worry, it doesn’t feel like you’re missing out on anything!
A spin on a classic. Sunflower butter has a strong nutty flavor. Just a little goes a long way but in combo with banana and coconut milk this smoothie is SO creamy and delicious- not to mention it has the most beautiful color.
This jam is a little on the tart side since it is lightly sweetened with honey. The apple adds a little bit of sweetness as well as a natural pectin that helps the strawberry syrup to become more jelly like.
This smoothie is light but filling and helps with inflammation which I’m always looking for! Yes- there is a pinch of turmeric in it. Yes there is an avocado in it. But… I promise those flavors are masked and it’s actually sweet and so refreshing! Don’t knock the combo until you try it.
This might just be my all time favorite smoothie I’ve ever had. Are you ready?!
A flakey, buttery, tangy and sweet gluten free treat! As always, there is no refined sugar- just the sweetness from the fruit and coconut sugar.
By making these galettes you have more crust to filling ratio and individual portions all ready to go. That makes these the perfect prep ahead dessert for hosting! You don’t even have to cut up the pie.
This salad is so quick and easy to whip up and so versatile. Bring to a summer bbq, bridal brunch, baby shower, on a picnic etc. I kept the ingredients simple but be sure to use fresh mint and a ripe cantaloupe to get the most flavor.
Bonus is that this salad has anti-inflammatory properties. We could all use a little more of that!
This chicken stone fruit combo is so tasty and couldn’t get any easier. And my favorite part- since it’s on the grill there is little to no clean up when dinner is finished! I hope you enjoy it as much as I do.
This vegan Poke Bowl is so nutritious and delicious! It takes only about 30-45 minutes from start to finish and is such a refreshing meal as the weather starts to warm up. Prep extra to have for dinner one night and then eat the leftovers for lunch the next day.
The mango salsa is a nice balance to the spicy blackened seasoning. If you don’t like spice- feel free to make a mild version with less cayenne or skip the serrano peppers in the salsa. And if you REALLY don’t like spice skip the blackening seasoning all together and simplify it by simply sprinkling generously with salt and pepper. Either way, I hope you enjoy!
A truly balanced Deviled Egg. These aren’t overly mayo-y and pack a lot of flavor into one bite. A little acid from lemon makes them more balanced and adds a little extra moisture. Finished with a little crunch from pickled mustard seeds, the combo is so tasty!
A quick pickle red onion is a great fridge staple to have in your regular larder. They are so quick to throw together and make for the perfect garnish on tacos, sandwiches, bowls, salads… you get the idea!
This cake can be adapted really easily. For a completely dairy free frosting you can sub the frosting for coconut whipped cream. Or if you need an egg free version- simply make flax “eggs” and bake for just a little bit longer (10-15 min.)
Pickled Mustard Seeds can be used in so many ways- as a garnish for a salad or deviled eggs or sushi, on a burger or sandwich, or as an elevated version of regular mustard. They’re perfect for pulling out at your next barbecue.
They are more mild than mustard and don’t have that pungent mustardy smell. They add a great texture to a dish as a garnish as they just pop in your mouth. These Pickled Mustard Seeds will last for about 3-4 months in an airtight jar stored in the fridge.