Easy Healthy Homemade Chocolate Chip Ice Cream

I LOVE ICE CREAM! There…I said it! Who doesn’t??? However, I don’t love what it does to my waistline. This recipe is paleo friendly and very easy to make at home in your high-powered blender and ice cream maker.

Ingredients:

  • 1 can full fat coconut cream
  • 1/4 cup almond butter
  • 1/4 tsp salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup Enjoy Life mini chocolate chips

Instructions:

  1. Place all ingredients into a high powered blender (like Vitamix or Blendtec).
  2. Blend on high for 30 seconds until smooth (no clumps). Mix in chocolate chips after blending is complete.
  3. Turn on your ice cream maker.
  4. Pour the mixture into the ice cream maker while it’s moving and let it churn for 20-25 minutes until firm or is stops churning.
  5. Transfer to a freezer-friendly container (air-tight) and freeze for at least 1 hour, or until completely frozen.
  6. ENJOY!

Paleo Coconut Pineapple Cake

I love a good, healthy dessert! I also LOVE cake! Whenever possible, I try to make sure our desserts are a healthier alternative to traditional recipes. It’s an easy swap and we still get to have something sweet and delicious! I stumbles across this recipe from PaleoHacks and fell in love! YUM!

Paleo Coconut Cake with Pineapple

A moist coconut flavored cake topped with coconut icing and fresh pineapple.

Ingredients

  • 3/4 cup coconut flour
  • 1/4 t salt
  • 1/2 t baking soda
  • 3 eggs
  • 2 egg whites
  • 1/2 t vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil, melted
  • 2 T coconut flakes
  • 2 cups coconut cream
  • 2 T  coconut sugar
  • 1/4 cup arrowroot powder
  • 1/4 cup pineapple, diced

Check out the PaleoHacks website for instructions on how to combine these ingredients to make this amazing cake!

Avocado, Apple and Chicken Salad from PaleoLeap

I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!

Ingredients

  • 2 cups cooked chicken, finely chopped;
  • 1 avocado, seeded, peeled, and chopped;
  • 1 apple, peeled, cored, and finely chopped;
  • 1/4 cup celery, finely chopped;
  • 1/4 cup red onion, finely chopped;
  • 2 tbsp. fresh parsley, minced;
  • 2 tbsp. extra-virgin olive oil;
  • 2 tsp. fresh lime juice;
  • 1/2 tsp. garlic powder;
  • Sea salt and freshly ground black pepper;

Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!

How To Eat Gluten Free

Gluten is the protein found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten has gotten a bad reputation lately because it can be difficult for many people to digest. If you have been toying with the idea of going gluten free, here are a few pointers.

Here is a list of gluten-free foods to enjoy:

  • Potatoes
  • Buckwheat
  • Oats (*must be labeled gluten-free to avoid cross-contamination)
  • Corn/ maize
  • Rice
  • Quinoa
  • Amaranth
  • Teff
  • Millet
  • Beans
  • Nuts and nut butters
  • Eggs
  • Fresh fruit
  • Fresh vegetables
  • Herbs and spices
  • Meats and fish purchased without sauce or seasonings
  • Home-made soups (avoid bouillon cubes, barley malt, and all types of pasta)
  • Juice (all-natural, 100% fruit juice)

Foods to avoid when going gluten free:

  • Wheat
  • Kamut
  • Spelt
  • Rye
  • Barley
  • Oats are generally avoided because they are almost always processed in mills that process grains containing gluten
  • Modified food starch
  • Barley enzymes (found in majority of breakfast cereals), soy sauce, and distilled vinegar (malt vinegar)

If you are going 100% gluten free due to an allergy or celiac diagnosis, be mindful of cross-contamination. Be sure to have dedicated gluten free food prep areas and be sure to thoroughly clean appliances like toasters that may contain crumbs from products containing gluten.

DISCLAIMER:  The information contained on this site is not provided by medical professionals and is provided for informational purposes only.  The information on this site is not meant to substitute consulting with your podiatrist, doctor or other health care professional. The information available on or through this site is in no way intended to diagnose, influence treatment or cure any foot or other health problems nor is it a substitute for the services or advice of a podiatrist, physician, or health professional.  You should always consult a physician licensed in your state in all matters relating to your health.

Paleo Slow Cooker Creamy Southwest Chicken

I love a good zesty recipe! I especially love when I can find something that is healthy AND has amazing flavor. This recipe definitely fits the bill!

INGREDIENTS
  • 1.5 lbs boneless chicken thighs or breasts
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp cayenne pepper
  • 2 red bell peppers, sliced
  • 1 cup chicken broth
  • ¼ cup fresh lime juice
  • 1 tbsp arrowroot starch*
  • 1 tbsp water
  • ½ cup coconut cream or coconut milk (full fat)
  • Fresh cilantro to garnish
  • Salt and pepper to taste

See original blog post for full recipe…enjoy!

Slow Cooker Coconut Turmeric Chicken

I’ve been on the hunt lately for more crockpot friendly recipes that are paleo compatible and low or no carb. Bathing suit season is around the corner! I love the ingredients in this recipe because they’re anti-inflammatory and full of flavor!

Slow Cooker Coconut Turmeric Chicken

Author: Happy Healthnut

Ingredients
1 whole organic chicken, giblets removed and saved for stock
½ cup full fat coconut milk. I use this kind.
2 inch knob of fresh turmeric, grated
2 inch knob of fresh ginger, grated
4 cloves of garlic, peeled and grated
sea salt and pepper
Scallions to garnish

Visit this website for the full recipe.

Healthy Valentine’s Day Cookies

I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!

Ingredients

  • 2 cup Blanched Almond Flour
  • 6 Tbsp Coconut Flour
  • 2 Tbsp Arrowroot Powder
  • 1/8 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1/2 cup Raw Honey
  • 1 whole Pastured Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Raspberry Juice

Find the full recipe HERE.

 

Paleo Salted Caramel Cupcakes

These cupcakes are an amazingly delicious treat with a healthy twist!

Ingredients

Cupcakes:
    • ½ cup coconut flour
    • 2 tbsp arrowroot starch
    • ¼ tsp sea salt
    • ¼ tsp baking soda
    • 4 eggs
    • 1/3 cup coconut oil
    • 1/3 cup raw honey
    • 3 tbsp coconut milk
    • 1 tsp vanilla
Salted Caramel Sauce via Brittany Angell:
    • ¼ cup unsalted butter
    • 3 tbsp coconut milk
    • ½ cup coconut sugar
    • ½ tsp sea salt
Caramel Buttercream Frosting:
  • 6 tbsp butter, unsalted at room temp
  • 3 tbsp raw honey
  • 2 tbsp Salted Caramel Sauce (from above)
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut milk
  • ¼ tsp vanilla
  • Pinch salt

See the full website for instructions here.

Paleo Salted Caramel Cupcakes

Paleo Whoopie Pies

I don’t know about you guys, but one of the things I miss now that I am flute and dairy free is whoopie pies. There are sooooo delicious and easy to make, I just had to share!
Servings7
Ingredients
  • 1 cup smooth almond butter (I used raw unsalted)
  • 1/3 cup raw cacao powder
  • 1 extra large egg
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Cream filling:
  • 1 can full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons cacao powder
See the full website for instructions here

Pumpkin Pancakes Recipe

These Paleo Pumpkin Pancakes from Paleogrub.com are the perfect Autumn breakfast!
Ingredients
  1. 1/4 cup pumpkin puree
  2. 3 tbsp almond milk
  3. 1 tbsp honey
  4. 3 eggs
  5. 1 tbsp coconut oil, melted, plus additional for pan
  6. 1 tsp vanilla
  7. 1/4 cup coconut flour
  8. 1 tsp cinnamon
  9. Pinch of nutmeg
  10. 1/2 tsp salt
  11. 1/4 tsp baking soda
Instructions
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
Notes
  1. Servings: 7 small pancakes
  2. Difficulty: Medium
http://paleogrubs.com/pumpkin-pancakes-recipe