I was technically homeless when I started my Paleo-ish lifestyle. I spent my first two weeks at my daughter’s while she was in England, but moved into my car when she came home. I was unwilling to undo everything I’d worked for over the previous two weeks because I didn’t have a kitchen, so I started to think about portability, things that keep and were cheap.
I had actually discovered RX Bars when I was an Uber/Lyft driver. I would be in my car 15 hours a day, and, depending on how the day went, I didn’t necessarily have time to stop and eat. I would pick up these bars at a 7-11 that sold them 2 for $5, and I’d buy $20 of them at a time.
I don’t usually like nutrition bars, but I am really impressed with these. They are just what they say on the front of the package. The egg gives them a little more staying power than, say, a Lära Bar, which is another favorite of mine, and they are more of a meal bar than just something to deal with my sweet tooth. They can be a little pricey — a box of 4 is $6.50 at Walmart, more at other stores —but they are so worth it, particularly when I’m on the road. They come in some great flavors: chocolate chip, chocolate sea salt, coffee, mixed berry, blueberry, chocolate coconut, and, even though they aren’t paleo because of the peanuts, peanut butter and peanut butter chocolate.
I thought one of the best recipes we ever found was the Raspberry Peach Crumble, but Mom is less of a fan of crumbles than she is of cobblers, and we were hoping to find a recipe we would like. I stumbled upon one by the same gal who make the crumble, and the original recipe can be found here.
We didn’t have any fresh berries on hand, so we used frozen. I would encourage you to just use fresh berries unless you can figure out how much more arrowroot to add in to help set the extra juices produced by frozen berries. While ours didn’t quite set up the way we wanted it to, it was just delicious.
1 cup sifted almond flour
1/2 cup tapioca flour
2 Tablespoons coconut flour
2 teaspoons maple syrup
1 teaspoon baking powder
1/2 teaspoon sea salt
3 Tablespoons butter, cubed and cold
1/4 cup unsweetened applesauce
4 cups blueberries
4 cups huckleberries
1 Tablespoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon found cinnamon
4 Tablespoons arrowroot
1/3 cup maple syrup
Pinch of salt
1. Preheat oven to 350 degrees
2. Make biscuits:
a. In a bowl stir together dry ingredients. Add in cold cubed butter and, using a pastry cutter or your fingers, break up the butter into the flour mixture until it is in small pieces.
b. Add in applesauce and egg and mix to completely combine. Using your hands, roll dough in to balls and then pat them into a biscuit shape about 2 1/2 inches in diameter and set aside.
3. In a large bowl, mix together the blueberries and the huckleberries, the lemon zest, lemon juice, arrowroot and syrup until well combined and pour into a 9×13 inch pan.
4. Top berries with the biscuits.
5. Cover lightly with foil and bake 20 minutes. remove foil and bake for an addition 20 minutes. Serve warm.
When my youngest son introduced me to his favorite coffee shop, he and the owner, his friend Brice Young, conspired to make me a blueberry mocha with a good Central American coffee (I want to say it was Nicaraguan. It may have been Guatemalan. But I digress). I have been in love with the flavor ever since.
I am not really a smoothie person, but, once in a while, when it’s really hot, I will find myself in the mood for a smoothie. One day I found myself there and was prepared to make myself a nice blueberry, but I suddenly thought of mocha and realized I had chocolate almond milk in the fridge. Then I remembered that blueberry mocha and creativity took over.
I used a few ready-made items, but I made those parenthetical for those who don’t necessarily have the same items in their pantries and fridges.
1 cup chocolate almond milk (I used Silk’s Dark Chocolate Almond)
1 tsp espresso powder (I used one Starbuck’s French Roast Via packet)
1 cup frozen blueberries (or thereabouts. I mostly just eyeballed it and called it good)
1. Pour almond milk into a blender
2. Add coffee, egg and blueberries.
3. Blend until smooth.
What can I say? It’s a smoothie. It goes together pretty quickly. The only sugars in this smoothie is the sugar in the milk (yes, it has a little sugar) and the natural sweetness of the blueberries. This poured into a 16-oz glass with some to spare, so it’s a nice sharable size for those who don’t want that much. And it’s perfect, cold and delicious.