When I was growing up, we always ate dessert with our dinner. After I got married, the practice stopped for me. Now, though, that I’m living with my parents again, dessert is often back on the menu.
One of the oddities of this eating plan is that anything Paleo is “legal.” This isn’t a restrictive diet where desserts have to be limited to a small bite on your cheat day. I’m not suggesting that it’s okay to gorge on desserts, but a dish full of crumble (yes, more than one bite) any time you’d like some dessert is completely reasonable.
Someone posted this recipe on Facebook, and I watched the obnoxious little video long enough to realize it was Paleo. Naturally, mom was totally on the job. The site the recipe came from is called Lexie’s Clean Kitchen, and you can find the original here.
4 peaches, sliced
6 oz. raspberries
1 Tablespoon honey or maple syrup
1 teaspoon cinnamon
1 Tablespoon arrowroot or tapioca starch
1/3 cup ground pecans
3 Tablespoons almond flour
1 Teaspoon honey or maple syrup
½ teaspoon cinnamon
Pinch of sea salt
1. Combine filling ingredients and mix well
2. Grease casserole dish with melted coconut oil and pour in filling
3. Combine topping ingredients in a small bowl and mix with a fork until crumbly
4. Pour topping over the filling and bake in a 350 degree oven for 40 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.