No Potato Salad

No Potato Salad

1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 large eggs, hard boiled and diced
2 tablespoons mayonnaise
1 tablespoon dijon mustard
½ teaspoon celtic sea salt
Chop cauliflower into small florets (½ inch)
Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
Allow cauliflower to cool then place in a large bowl
Add celery, onion, parsley and egg
Stir in mayonnaise, mustard and salt


Coconut Whipped Cream

Coconut Whipped Cream

Serves: 1 cup
1 (13-ounce) can coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
5 drops vanilla stevia
pinch of celtic sea salt
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
Chill a metal bowl in the freezer for 15 minutes
Take the coconut milk out of the refrigerator and remove the lid
Gently scoop out the coconut fat, placing it in the chilled bowl
Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
Whip in the honey, vanilla extract, stevia, and salt
Use right away or store in a glass jar in the refrigerator for up to 24 hours

Paleo Chai Latte

2 large eggs
½ cup boiling water
1 tablespoon coconut oil
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 date, pitted or ⅛ teaspoon stevia
In a vitamix, combine eggs, water, coconut oil, cinnamon, cardamom, cloves, and date
Blend on high until mixture is frothy

Another benefit of this quick and easy hot drink? No pan to wash after breakfast. Just rinse out the container of your blender or throw it in the dishwasher, and you’re on the move!

Feel free to customize Paleo Chai Latte to your own liking with more eggs or coconut oil. You can also increase the spices. Today when I made it I threw in some nutmeg –it was delicious!

Roasted Banana Coconut Ice Cream

This Roasted Banana Coconut Ice Cream is naturally-sweetened, vegan, gluten-free and made with only five ingredients (don’t be scared by all the descriptors). I’ve based this healthy ice cream recipe on one from Karina’s Kitchen.

This ice cream is fairly easy to make; there are just a couple of steps involved. And I can tell you Roasted Banana Coconut Ice Cream is mighty tasty and my children love it –we hid it from my husband because we wanted more for the three of us –he’s been traveling a ton, so it was easy to keep it a secret.

4-5 medium bananas, sliced into 1″ pieces
2 dates, pitted and chopped
1 tablespoon vanilla extract
2 tablespoon coconut oil
1 (13.5 ounce) can coconut milk
Place bananas and dates in a 7 x 11 inch baking dish
Drizzle with vanilla and coconut oil
Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant
Place banana fixins and coconut milk in vitamix and puree on highest setting until smooth
Place mixture in ice cream maker and freeze according to directions
Top with nuts, berries or sprinkles and serve

Dr Axe’s Gut-Healing Smoothie Recipe

Total Time: 8 minutes
Serves: 4

1-2 cups full-fat coconut milk or almond milk
2 cups kale
2 cups spinach
1/2 avocado
2 frozen bananas, cut into chunks
1 teaspoon freshly grated ginger
1/2 tablespoon chia or flax seeds
1/2 tablespoon bee pollen
1 tablespoon hemp hearts
1 tablespoon raw honey or manuka honey
2 tablespoons collagen protein or whey protein (Axe brand)

Place all ingredients in a blender and blend on high until smooth (about 2–3 minutes). Serve over ice.

Sugar Free Sweet Candied Bourbon Pecans

Author: Brenda Bennett | Sugar-Free Mom

1/4 cup butter, melted
1 tablespoon black strap molasses
2 tablespoons bourbon
1/2 cup Swerve or erythritol
1 teaspoon ground cinnamon
2 cups raw unsalted pecans
Preheat oven to 325 degrees.
Whisk the butter and molasses until combined.
Add the bourbon and stir until incorporated.
Stir in the Swerve and cinnamon.
Place pecans in a bowl and toss together with coating.
Spread them on a greased baking sheet and bake 20 minutes.
Use a spatula to toss them and then allow to cool before storing in an airtight container.

Nutrition Information
Serves: 16
Serving size: 2 Tbsp.
Calories: 222
Fat: 22.9g
Saturated fat: 3g
Carbohydrates: 4.8g
Sugar: 1g
Sodium: 21mg
Fiber: 3g
Protein: 3g
Cholesterol: 8mg
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins

Cinnamon Pecan Brittle

1 egg white
¼ cup agave nectar or honey
1 teaspoon celtic sea salt
1 teaspoon ground cinnamon
2 cups pecans
In a large bowl, whisk together egg white, agave, salt and cinnamon
Toss nuts in the egg white mixture to coat
Pour nut mixture onto a parchment paper lined baking sheet
Bake at 300° for 30 minutes, until nuts are browned
Allow nuts to cool for 5 minutes, then break apart and serve

Banana Walnut Muffins

Serves: 6
3 large eggs
¼ cup coconut oil
2 medium bananas
3 dates, pitted
10 drops stevia
¼ cup coconut flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup walnuts, toasted and chopped
Place eggs, oil, bananas, dates and stevia in a vitamix; blend on medium speed until combined
Add in coconut flour, salt and baking soda and blend until smooth
Fold in walnuts
Scoop ¼ cup batter into a lined muffin pan
Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
Cool and serve