Paleo-Friendly Orange Julius

• 60z fresh orange juice
• 1/8 raw honey (or sweetener of your choice)
• 8-10 ice cubes
• 1 cup almond milk or coconut milk
• 1 cup filtered water
• 1 tsp. real vanilla extract

Blend until smooth and frothy

Enjoy!

Orange Creamsicle

-1 cup fresh squeezed orange juice
-1 cup coconut cream
-3 tsp raw honey
-1/4 tsp pure orange extract
-1/2 tsp vanilla extract

Firecracker Ice Pops

Recipe adapted from Martha Stewart Living

• 1/2 lb strawberries, hulled and quartered (1 1/2 cups)
• 1/4 cup raw honey (optional)
• 1/2 lb blueberries (1 1/2 cups)
• 1 1/4 cups raw milk or coconut kefir

In a food processor, puree strawberries with one tablespoon honey (if using). Transfer to a small bowl. In processor, puree blueberries with one tablespoon honey. In another small bowl, whisk together kefir and two tablespoons honey. Pour the three mixtures, alternating, into ten 3-ounce popsicle molds, making 3-5 layers in each.With a skewer or thin-bladed knife, swirl mixtures together gently in an up-and-down motion. Insert popsicles in the freezer and freeze until solid ( approximately 1/2 to 3 hours). Store in freezer up to two weeks.

Cleansing Grape & Fig Smoothie

• 4 cups frozen  grapes
• 2 cups ripe fresh or dried figs
• 2 cups coconut kefir
• 1 teaspoon real vanilla extract or 1/2 vanilla bean
• 1 teaspoon cinnamon
• 1 teaspoon raw honey (optional)
• 1 teaspoon Celtic sea salt

Raspberry Beet Smoothie

INGREDIENTS

-½ cup Coconut Kefir
-¼-1/2 cup Almond Milk
-1/3 cup roasted beets (I used mostly golden beets and a few red beets for color. The golden beets tend to   have to have less of that earthy-beet taste)
-2 tsp. ground cinnamon
-2 Tbsp. cocoa powder
-1/3 cup frozen raspberries
-Half of a frozen banana

PREPARATION

   Start by roasting up these bad boys:

 Heat oven to 425F and wrap beets in foil.

Once pre-heated roast for about 1 ½ hours.

Allows beets to cool, then simply rub the skin off and slice.

Place ingredients into a blender

 

 












Blend until desired consistency is achieved.
Enjoy.

Gluten-free, Grain Free, Paleo Baked Avocado "Fries"

I adapted a recipe for baked avocado fries from baked-in.com to suit grain-free, gluten-free and Paleo lifestyles. It turned out deliciously!

INGREDIENTS: 

• 3 ripe (but not overripe) avocados
• ½ cup coconut flour
• 2 farm fresh eggs 
• 1½ cups shredded coconut
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• Coconut oil

PREPARATION: 

1. Preheat oven to 450° F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
2. Slice avocados lengthwise – for three avocados, you’ll get 20-22 fries.
3. Set up three bowls in an “assembly line” .. In the first bowl, combine the ½ cup of coconut flour with garlic powder, onion powder, paprika, salt, and pepper.
4. Crack the eggs into the middle bowl and beat lightly.
5. In the last bowl, combine about 1 tbsp worth of coconut oil and the 1½ cups shredded coconut and mix with your fingers to coat. 
6. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the shredded coconut mixture and place on the wire rack lightly coated w/ some additional coconut oil.
7. Bake for 20-25 minutes. Cool for about ten minutes and serve with your dipping sauce of your choice.