Lemon Blueberry Ice Cream


• 1 can full fat Coconut Milk
• 2 Egg Yolks
• 1 1/4 cup Blueberries
• juice from 1 Lemon
• 3 teaspoons raw Honey (or to taste)
• 1 teaspoon Lemon Zest
• 1/4 teaspoon Guar Gum (optional)
• 1/8 teaspoon Sea Salt


1) Mix all ingredients together in a Vitamix or Blender. I add the blueberries last to keep them a little chunky and not fully puréed.

2) Pour mixture into a glass Pyrex storage container or storage container of your choice and put in the freezer until chilled (20 minutes).

3) Place chilled mixture into Ice Cream machine and churn until the desired texture is reached (I prefer a creamy soft serve). If the ice cream is not thick enough you may put it back in the freezer after churning so it can harden a little.


Chunky Monkey Cookies



• 1 large ripe Banana
• 1 Egg
• 1 1/4 cup Almond Butter
• 1/4 cup raw Honey
• 1.5 teaspoons pure Vanilla extract
• 1/2 teaspoon ground Cinnamon
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt (or to taste)
• 1 cup semi-sweet chocolate chunks by Enjoy Life (or chocolate chips of your choice)


1) In a large bowl, mix all ingredients together (except for the chocolate chips)

2) Gently fold in the chocolate chips

3) Place cookie batter onto cookie sheet lined with parchment paper – the batter will spread so make sure to place each cookie a few inches apart. I made large cookies that were about 3.5 – 4 inches in diameter once cooked.

4) Bake in oven at 350 for about 12 minutes or until golden brown.


Key Lime Ice Cream



• 1.5 cans of full fat Coconut Milk
• 2 Egg Yolks
• 1 Avocado
• juice from 3 Limes
• 2 teaspoons pure Vanilla extract
• 1/4 teaspoon Guar Gum
• Paleo approved sweetener to taste ( I used 1/4 cup birch Xylitol and 1/8 teaspoon powdered Stevia)


1) In a Vitamix or Blender mix all ingredients together until smooth and a little frothy.

2) Pour mixture into a glass Pyrex storage container or Tupperware of your choice. Place in the deep freezer for about 20 minutes or until very chilled but not frozen.

3) Pour chilled mixture into ice cream machine and churn until you reach the desired texture (usually 15-20 min).

4) Top with Pink Himalayan Sea Salt and Lime Zest.


Blueberry Muffins



• 4 Eggs
• 3/4 cup smooth Almond Butter
• 1 Pint fresh raw Blueberries
• 1/3 cup raw local Honey (or Paleo approved sweetener of your choice, to taste)
• 1/4 cup plus 1 Tablespoon Coconut Flour
• 1 teaspoon pure Vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoon ground Cinnamon
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Sea Salt


1) Mix wet ingredients together and add to mixed dry ingredients (except for the blueberries). Mix well.

2) Gently fold in the blueberries.

3) Spoon batter into greased muffin tins (or you can use cupcake liners instead of greasing) and fill about 2/3′s full.

4) Bake muffins in pre-heated oven at 350 degrees. Time will vary depending on size of muffins. Standard size will bake for about 20-25 minutes. Muffins are done when slightly brown on top and knife comes out clean.




I was craving Snickerdoodles badly today! My lovely Grandma, Wilma Joy made the best cookies and Snickerdoodles were always my favorite. Her’s were crunchy, which was perfect for milk dipping but I wanted to create a soft and chewy cookie because that is my texture of choice. I used birch Xylitol crystals for mine but you can use raw Coconut Sugar crystals instead.



• 1.5 cups Almond Flour

• 1/4 cup Coconut Flour

• 1 large Egg

• 1/4 cup birch Xylitol crystals (ground into powder). Or about 1/3 cup Coconut Sugar

• 1/4 cup grass-fed Butter, softened

• 1/4 cup Coconut Oil

• 1 teaspoon ground Cinnamon

• 1/4 teaspoon Cream of Tarter

• 1/2 teaspoon pure Vanilla extract

• 1/4 teaspoon Sea Salt

• 1/8 teaspoon Baking Soda

• birch Xylitol crystals (whole, not blended into a powder) and ground Cinnamon for coating the cookie dough



 1) Mix wet ingredients together and add to mixed dry ingredients. Mix well.

2) Put cookie dough in refrigerator until it is chilled a bit (at least half an hour).

3) Shape dough into cookies around the size of a golf ball. The recipe makes 10 cookies that are 2 1/2 inches in diameter once flattened.

4) In a bowl, add birch Xylitol crystals (do not blend into a powder, you want whole crystals because the texture is similar to sugar crystals). If you are using raw Coconut Sugar crystals it will work the same way but the Coconut Sugar is more like Brown Sugar in taste and color.

5) Add cinnamon to the bowl containing your sugar and mix the two together. You can add as much as you would like depending on preference.

6) Coat the cookie balls in the cinnamon and sugar mixture (coat all sides).

7) Place cookies on cookie sheet a few inches apart and gently flatten a tad.

8) Bake in the oven at 350 degrees for 10-12 minutes or until lightly golden brown.




Italian Chicken


I wanted to name this dish Chicken
Parmesan but because there isn’t any cheese, I thought against it. It does taste very much like Chicken Parmesan, which was my very favorite dish to order in Italian restaurants. The breading is grain-free but to me, tastes exactly like the real thing. I am always amazed by how many substitutions there are while living the Paleo lifestyle, I honestly never feel deprived.


• 1.5 pounds organic Chicken breast
• 1.5 cups Almond Flour
• 2 Eggs
• 2 teaspoons Italian Seasoning (salt-free)
• 1 teaspoon Garlic Powder
• 1 teaspoon Sea Salt
• 1/4 teaspoon ground Black Pepper


1) In a shallow bowl (large enough for the chicken to fit in), whisk your eggs.

2) In a separate shallow bowl, large enough for the chicken to fit it, add the almond flour, seasoning, garlic, salt and pepper. Mix the ingredients together well.

3) If your chicken isn’t already cut into tenders/strips then you may do that. I buy the organic chicken tenders from Trader Joes that are already cut into nice strips.

4) One by one, dunk each piece of chicken into the whisked eggs and once they are nice and covered with the egg, place them into the separate bowl of breading mixture (the almond flour, etc). I like to cover my chicken with a thick coating of the breading.

5) Place the breaded chicken into a large glass Pyrex dish (that is greased). I just line all of the chicken up side by side but make sure that they are not touching.

6) Bake chicken in the oven at 375 degrees for 45 minutes or until the breading is nice and golden brown.

7) I served mine over zoodles (zucchini noodles made with a spiralizer) with some organic and sugar free tomato/pasta sauce.


Strawberry Ice Cream


It’s Summer and what says Summer more than Strawberry Ice Cream? It’s been HOT here (100’s) and I’ve been getting a lot of use out of my Cuisinart ice cream machine! This recipe is quite simple and refreshing after a day in the sun at the lake.


• 1 can full fat Coconut Milk
• 1 1/2 cups whole Strawberries with tops cut off and discarded
• 1 large Egg Yolk
• 1/4 cup raw Honey
• 1 1/2 teaspoons pure Vanilla extract
• dash of Sea Salt


1) Place all ingredients into Vitamix or Blender and mix well.

2) Pour mixture from Vitamix into a glass Pyrex storage container (or Tupperware that you have on hand) and cover with lid.

3) Place mixture into freezer for about 20 minutes or until cold. You want the mixture to remain liquid and not freeze but be very chilled before pouring into ice cream maker.

4) After mixture is cold, pour into ice cream machine and let it churn until it becomes the texture that you desire- for me it’s around 15-20 minutes depending on how cold the mixture is and how frozen the ice cream maker is (you want to make sure that the metal part of the ice cream maker has been in the freezer for at least 24 hours and is frozen).

5) Scoop ice cream out of machine and serve with your choice of toppings.



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