Banana Slices With Maple Syrup + Coconut

Last Saturday morning my hubby was dying for pancakes.  I whipped up a healthy whole wheat batch for him and my 2 year old and at the same time made myself something that would make me feel like I was not missing out.  I love making Paleo pancakes with banana and eggs (have you tried them?  just Google and you will find lots of recipes) but if you are following autoimmune protocol or eggs are troublesome for you those are out.  I’m not sure I should call this a recipe because it did not require any cooking and barely any prep but I want to share it because it was so good.  This would be great for an easy breakfast or for a simple dessert.  Seriously how good would a scoop of coconut ice cream be on this?  I bet amazing!  Since you only need 3 ingredients you more than likely have them all in your kitchen and can make this as soon as you are finished reading this post.  Enjoy! Print Banana Slices with Maple Syrup + Coconut Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  5 mins Total time:  5 mins Serves: 1   Autoimmune Protocol, Paleo, Vegan, Grain Free, Gluten Free, Refined Sugar Free, Vegetarian, Pescatarian, Nightshade Free, Dairy Free Ingredients 1 banana sliced 2 tsp grade B maple syrup 1 Tbsp dried shredded coconut Instructions Slice banana. Lay slices of banana on plate. Drizzle with maple syrup and sprinkle with dried coconut. Notes Use organic whenever possible! 3.3.3077

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Burger With Maple Onions, Peppered Mushrooms, Bacon + Avocado

Are you ready for another amazing burger?  It’s crazy but less than 6 months ago I pretty much refused to eat beef, let alone a burger.  When I started eating Paleo I tried grass fed beef and was sold.  Not only does it taste good but grass feed meat has a ton of health benefits.  It’s super high in omega-3’s and has 5 times more conjugated linoleic acid than conventional meat.  Burgers are an easy go to summer dinner.  You can get super creative with both the ingredients and the presentation which I love.  This burger has it all so I think you are going to love it.  Caramelized onions, mushrooms, avocados and bacon.  On the topic of bacon, I have struggled to find 100% Paleo compliant bacon so I only use it once in awhile.  There is a tiny bit of sugar but I don’t worry about it too much since I only eat it on occasion.  If anyone has any great Paleo approved bacon brands please do share!  I would love to find one.  So are you all ready to fire up the grill and make these tonight?  Enjoy! Print Burger with Maple Onions, Peppered Mushrooms, Bacon and Avocado Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 4   Paleo, Autoimmune Protocol, Grain Free, Whole 30, Gluten Free, Dairy Free, 21 Day Sugar Detox Ingredients 1 lb grass fed beef 1 avocado 3 pieces organic bacon 1 medium sized white or yellow onion 1 container of mushrooms 1 Tbsp grade B maple syrup 1 tsp ground black pepper 2 tsp avocado oil 2 cups green of choice (I like arugula) Instructions Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter. Set burgers aside. Slice onions. Wash and slice mushrooms. Take two pans and put 1tsp of avocado oil in each. Add onion to one and mushroom to the other. Saute onions until they start to brown and then add maple syrup. Mix well and saute another 30 seconds or so and set aside. Saute mushrooms until soft about 5-10 min and then add ground pepper. Mix well and cook another 30 seconds or so and set aside. Cook bacon. My favorite way to cook bacon…

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Paleo Crepes With Lemon Curd + Strawberries

I find myself making crepes all the time.  They are so easy to make gluten free and depending on the thickness of the batter you can even make them into a pancake.  Personally I like them when they are super thin and a bit crispy on the outside.  They are great both sweet and savory and are the perfect thing to serve for a fancy brunch.  I filled these crepes with simple lemon curd and topped with strawberries.  If you are not a lemon fan try making a super simple fruit sauce by taking 1 cup of your favorite fruit with 1/2 cup water and cook on low to medium heat until fruit is soft and falling apart.  Sweeten with honey or maple syrup to taste and if you like it smooth you can put through a blender or if you prefer it a bit chunky just serve straight out of the pot.  Frozen berries, peaches and mango are also great!  How fun would it be to have a “build your own” crepe brunch bar with a few different sauce and topping options?  Also, if you are looking for an easy gluten free grain free cake option there is a ton of inspiration floating around for crepe cakes.  All you do is stack crepes with a filling of your choice and as high as you want and then top with coconut whip cream or fruit.  Build your crepe cake on an adorable cake stand or platter and you are all set to cut and serve just like a normal cake.  I am planning to make one of these soon! If you are not in the mood for something sweet you can easily use these crepes for holding tasty savory ingredients such as meats, herbs and veggies.  Enjoy! Print Paleo Crepes With Lemon Curd + Strawberries Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 6   Paleo, Vegetarian, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free Ingredients 2 whole eggs 2 egg whites 1 tsp vanilla extract or 1 vanilla bean scraped ¼ cup coconut flour 1 Tbsp melted ghee 2 tsp arrow root flour 1½ cup almond milk (for thinner mixture, 1 cup for thicker mixture) ¼ tsp sea salt For sweet crepes add 1 tsp vanilla and 1tsp sweetener of choice (either maple syrup or honey or…

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Simple Lemon Curd

I have always loved lemon.  I think I inherited this from my Dad.  Growing up my Mom always made him a lemon pie for his birthday and I even requested the same thing one year.  I am a lemon addict.  I love it in my water, squeezed over my fish and in desserts.  I also think lemon is a necessity in the summer.  There is something about a lemony dessert that screams summer.  What I love about this lemon curd is how simple it is to make.  I called it simple for a reason! What makes it so simple is there is no need to zest or squeeze a ton of lemons.  Using half freshly squeezed juice and half bottled still gives the perfect lemony flavor.  This lemon curd is delicious with a little coconut whip cream and fruit, inside a crepe or even by itself!  I like it super tart but if you prefer lemon curd a bit sweeter just add more honey or stevia to taste.  Enjoy! Print Simple Lemon Curd Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-8   Ingredients 6 egg yolks 1 cup fresh lemon juice 2 cups lemon juice (I like Organic Italian Volcano Lemon Juice from Costco) 3 Tbsp coconut oil 3 Tbsp ghee 1.5 cups honey Instructions Separate egg yolks from whites and put in a sauce pan. Add lemon juice and cook from 5 min on medium. Add coconut oil and ghee and cook an additional 20-30 min on medium low until curd thickens. You may need to turn the temp up and down a few times. Pour into an airtight container and store in the fridge up to 3 days. Will continue thicken as it cools. Notes Be sure to save the whites for omelets or another recipe. 3.2.1311  

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Raw Cacao Avocado Pudding

Chocolate pudding reminds me of one thing… my Grandma B, as I used to call her.  She would make it for dessert quite often and always served it in these pretty white flower bowls (the bowls in my image).  Whenever I make avocado chocolate pudding it goes in these bowls.  I love that food can bring back so many memories.   This is a healthier version of the Jell-O Brand chocolate pudding my Grandma used to make and is much easier to make because there is no need to fire up your stove.  Not to mention way healthier and free of all the added chemicals and sugar found in packaged pudding.  All you need is a super ripe avocado, raw cacao, honey, coconut oil, vanilla and a food processor and you have yourself some tasty chocolate pudding.  I do feel like the longer this sits in your fridge the more the avocado flavor will come out so I recommend enjoying it the day after you make it.  It will last a bit longer in the fridge but I don’t feel the flavor is as good.  Enjoy! Print Raw Cacao Pudding Author: Katie Recipe type: Treats Prep time:  10 mins Total time:  10 mins Serves: 2-4   Ingredients 2 avocados 2 Tbsp honey (I prefer raw) 4 Tbsp raw cacao 1 Tbsp coconut oil ½ tsp vanilla extra or 1 scraped vanilla bean Instructions Cut avocado in half and scoop into a food processor. Add honey, raw cacao and coconut oil. Process until fully mixed. Scrape sides as needed. Put in 4 small bowls or 2 large bowls and refrigerate for 1 hour to overnight. Consume within 2 days. You can enjoy this pudding plain or with coconut whip cream, shredded dried coconut or some mint leaves. Notes The key to getting this pudding super creamy is a ripe avocado. Over ripe is better than under ripe. 3.2.1311  

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Orange Coconut Cream Popsicles

Print Orange Coconut Cream Popsicles Author: Katie Recipe type: Treat Prep time:  5 mins Total time:  5 mins Serves: 8   Ingredients 1 fresh squeezed orange 2 cups orange juice 1 cup full fat coconut milk 1 tsp vanilla extract Instructions Add all ingredients to a blender and blend well. For added sweetness add a few drops of liquid stevia. Pour into popsicle molds and freeze for a few hours to overnight. 3.2.1311  

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Strawberry, Lime, Basil Popsicles

To me one thing that just screams summer is popsicles.  Unfortunately most store bought popsicles are filled with a bunch of sugar and unneeded extra ingredients.  If you make them yourself it’s not only fun but so much healthier and if you have kids popsicles are a great thing to make with them.  Let them come up with some flavor ideas and crazy names.  They will love it!  These popsicles combine strawberries, lime and basil and uses coconut water as a base.  I love using coconut water vs. plain water because it gives just a bit of sweetness and also has added health benefits.   These are sure to be a hit in your house!  Enjoy! Print Strawberry, Lime, Basil Popsicles Prep time:  5 mins Total time:  5 mins Serves: 8   Ingredients 3 cups fresh or frozen strawberries or a mix Juice from 1 lime 4-6 medium sized basil leaves 1 cup coconut water Instructions Add strawberries, coconut water and lime juice to a blender and blend for 10-30 seconds. Add basil (I like to start with less than taste and add more as needed). Blend until basil is fully mixed in but you can still see some green flecks. Pour in popsicle molds and freeze for at least 4 hours or overnight. 3.2.1311  

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Watermelon with Pepita Pesto + Balsamic Reduction

  There is no better combo than pesto and watermelon.  I make a lot of different salads using these two ingredients.  This salad uses pesto made from pepita or pumpkin seeds.  The pumpkin seeds lend a nice flavor and they are a bit firmer and chunkier than pine nuts so you get a much more textural pesto.  I love a fancy salad and this one looks super fancy but it’s so easy to make.  I’m not sure about you but it took me forever to finally attempt balsamic reduction and I’m not sure why I waited so long.  It’s so simple to make.  Literally all you do is reduce balsamic vinegar over low heat.  Just be sure you are using a balsamic vinegar free of caramel color, which a lot of them tend to have.  If you have kids this is a great salad to get them involved in and you can even use fun cookie cutter shapes to cut watermelon slices shaped like flowers or footballs.  This is one salad that not only the adults will like but the kids too!  Enjoy! Print Watermelon with Pepita Pesto + Balsamic Reduction Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  10 mins Cook time:  5 mins Total time:  15 mins Serves: 4   Ingredients 1 medium watermelon 1 package of basil or 2.5 oz ¼ cup pepita 3 Tbsp avocado oil 1 Tbsp lemon juice 2 cloves of garlic ¼ tsp sea salt 1 cup balsamic vinegar 1 cup pea shoots or micro greens Instructions Cut watermelon in 1-1.5″ large slices. Use square or round cookie cutters to cut watermelon slices. You can also use a glass or jar. To make the pesto combine the pepita, avocado oil, lemon juice, garlic, basil and salt in a food processor and process until well mixed but still chunky. For the balsamic reduction add 1 cup of balsamic vinegar to a small pot and boil until reduced about 4-5 min. I like to make the balsamic reduction last because it will thicken as it cools. To assemble put pesto between slices of watermelon and stack as high as you like. Add a little bit more pesto to the top of the stack and garnish with pea shoots or micro greens. Notes Or a simpler salad slice watermelon into chunks and mix with peso and pea shoots or micro greens. 3.2.1311  

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Grilled Lemon Shrimp with Asparagus + Strawberries

I could grill every night in the summer I would.  It makes for a quick healthy dinner with minimal clean up.  Shrimp are excellent on the grill and only need the simplest of seasoning to taste amazing.  Enjoy! Print Grilled Lemon Shrimp with Asparagus + Strawberries Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 2   Ingredients 12 large wild shrimp ¼ cup olive oil ¼ cup lemon juice ¼ tsp sea salt 1 bunch of asparagus 2 strawberries Instructions Mix olive oil, lemon juice and sea salt in a bowl. Add shrimp to bowl and marinate for 1 hour. Slice strawberries. Wash asparagus and cut off ends. Brush asparagus with olive oil. Asparagus will take longer than shrimp so start cooking this first. Put asparagus in a grill basket and grill for 15 – 20 min or until starting to brown. Put shrimp directly on grill after asparagus has been cooking 10 min. Cook for about 5 min depending on size. Shrimp should be pink already and opaque in the center when fully cooked. To serve place shrimp and asparagus on a plate and top with sliced strawberries. 3.2.1311  

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Plantain Tacos with Purple Slaw

I think the thing I miss most since changing to a Paleo lifestyle and following a modified version with some autoimmune protocols is the use of corn once in awhile for tacos and guacamole.  Luckily there are lots of great things you can substitute to still give you something to put all your taco goodies into.  These shells are made from plantains and are great!  I have eaten plantain in the past but never realized how versatile it is.  If you are on autoimmune protocol use my seasoning suggestions.  If you are not on AIP you can replace these seasoning with more traditional Mexican seasoning such as cumin, chili powder and cayenne.  Enjoy! Print Plantain Tacos with Purple Slaw Author: Katie at Wholelovelylife.com Prep time:  30 mins Cook time:  30 mins Total time:  1 hour Serves: 4   Ingredients 2 peeled and chopped green plantains 1 clove of garlic ¼ cup avocado oil ½ tsp sea salt ¼ tsp baking soda ¼ tsp champagne vinegar ¾ cup filtered water ½ lbs grass fed beef ¼ tsp onion powder ¼ tsp garlic powder dash of basil, oregano, rosemary, thyme and marjoram ¼ tsp sea salt 2 cup thinly sliced purple cabbage 1 lime juiced ¼ tsp champagne vinegar ¼ tsp grade b maple syrup ½ sliced avocado 2 Tbsp chopped cilantro 2 Tbsp red onion Instructions For the tortillas add the plantains, oil, garlic, ¼ tsp sea salt, baking soda, water and champagne vinegar to a blender and blend on high until well mixed and smooth. If needed more water can be added. Pour batter on parchment paper lined baking sheets. I use 2 baking sheets to make 6-8 tortillas. Depending on the consistency of the mix you may need to take a spoon and smooth out slightly. Ensure there is some space between each tortilla. Bake for 20 min at 400 or until edges are browned. While the taco shells are still hot fold them over and place in a bowl. This helps them to keep their shape until serving. To make the meat mix the grass fed beef with garlic powder, ¼ tsp sea salt, onion powder, basil, oregano, rosemary, thyme and marjoram in a pan and cook for 10 min over medium high heat or until browned. While the meat cooks slice cabbage and mix with lime juice, maple syrup and champagne vinegar. To serve put meat and slaw in…

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