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Paleo Maple Marshmallows

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If you love marshmallows, these Paleo Maple Marshmallows will make you grin from ear to ear. They taste and feel like traditional marshmallows but they are healthy.
paleo maple marshmallows

Marshmallow anything makes me happy. I love s’mores and I love marshmallow fluff and marshmallow sauce on ice cream and marshmallow rice krispie treats. I love these squishy pillows straight from the bag. Well, you get the picture.

BUT, and this is a big BUT, I almost never eat them because, well, traditional marshmallows really are like pure sugar, and, as Steve is fond of saying about me: “Stacey thinks sugar is the devil…”

While that is wholly dramatic and really not true, I really do stay away from them because, while eating one or two might be fine and might not upset my system, I am completely incapable of just having one or two. I know this about myself. Marshmallows and potato chips. Same thing. Can’t do it. Won’t even try. Okay, unless I’m by a fire pit with friends and I’ve been drinking a bit. And then, I make a grown ass decision to eat them knowing how crappy I’m likely to feel later.

Enter… these amazing Paleo Maple Marshmallows. They are like magic. They taste and feel like the real things. OMG, they make me so happy. I’ve only made these in maple flavor so far, but stand by, because I will be experimenting and making them in different flavors soon — I’m thinking vanilla. And strawberry.

I wish these photos did these luscious pillows of deliciousness (yeah, I know, a lot of adjectives… but all accurate) justice. They are slightly tan in color because of the maple. I dusted them with my homemade confectioners sugar (2 ingredients and the recipe is below) so they have the same silky feel as traditional marshmallows. I use maple in the marshmallows themselves and coconut sugar in the coating, hence (yup, that word’s a holdover from my lawyer days) the brownish hue.

Anyway, if you are a marshmallow fan, you have to try these Paleo Maple Marshmallows. Really. Make them — they are incredibly easy to make — take some pics and tag me in them. I know they will make you smile too.

I do love “magic” desserts. You know, those treats that taste like the desserts we loved in our childhood, but that somehow are healthy. If you want to try another one, try my Creamy Vegan Chocolate Mousse recipe.

And,  by the way, pure maple syrup contains antioxidants that help reduce inflammation in the body (think IBS or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Many years ago, when I worked at the Food Network, there wasn’t much interest in cooking healthy, but times have changed. Here’s a great article on their take on the benefits of maple syrup.

paleo maple marshmallows

If you are looking for a great way to use these marshmallows, download my free ebook: Healing Hot Drinks For Tea Lovers. Make the Cinnamon Hot Chocolate… OMG!

paleo maple marshmallows

Here are a few reasons why these Paleo Maple Marshmallows are healthy:

Gelatin is great for your bones, joints, sleep, skin, and hair. It’s a superfood and it’s a protein. I use an organic grass-fed gelatin (see the recipe below).

Pure Maple Syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar and it doesn’t cause as big of a blood sugar spike as sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion.

paleo maple marshmallows

Paleo Maple Marshmallows
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Recipe type: paleo, nut-free, grain-free, dairy-free
Cuisine: dessert, snacks
Author:
Prep time:
Cook time:
Total time:
Serves: 25
These Paleo Maple Marshmallows are like magic. They taste and feel like traditional marshmallows, but they are healthy.
Ingredients
  • 1 cup water, divided
  • 3 Tbs grass-fed gelatin
  • 1 cup pure maple syrup
  • ¼ tsp fine salt
  • ¼ cup tapioca flour
  • For Powdered Sugar:
  • ½ cup coconut sugar
  • 2 tsp tapioca flour
Instructions
  1. Make your powdered sugar: In a small container, stir together the coconut sugar and tapioca flour. Set aside.
  2. Line an 8 x 8 inch pan with parchment paper and sprinkle the bottom with a few Tablespoons of the powdered sugar. Set aside.
  3. Pour ½ cup water into a mixing bowl (I used my stand mixer).
  4. Sprinkle the gelatin on top of the water and let it sit while you continue with the recipe.
  5. Pour the remaining ½ cup water into a medium pot set over medium heat.
  6. Add the maple syrup and salt and stir to combine. Continue stirring for 1-minute, then do not stir again.
  7. Place your candy thermometer in the mixture for the remaining cooking time.
  8. Cook, over medium heat until the mixture reaches 240°F. This is the "soft ball" stage.
  9. Beat the gelatin on low to break it up.
  10. Carefully add the maple mixture, and continue beating until it resembles marshmallow fluff. Start on low, then gradually increase the speed of your mixer to high, this can take anywhere from 5 to 10 minutes. You can tell if it's done by touching the mixture -- it should be fairly cool when you touch it.
  11. Pour the mixture into the prepared pan and quickly smooth out the top.
  12. Sprinkle the top with more powdered sugar.
  13. Let the pan sit at room temperature for at least 5 hours or until set.
  14. Cut the marshmallows into squares, using a sharp knife.
  15. Then, you can put them in a bowl and toss with more powdered sugar if desired.
  16. These marshmallows will keep for several days in a sealed container at room temperature.
  17. Enjoy!

paleo maple marshmallows

Simple Sheet Pan BBQ Tofu

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This Simple Sheet Pan BBQ Tofu is the most versatile thing ever. Make a batch and keep it in your fridge for the week… okay, make a few batches…
Simple Sheet Pan BBQ Tofu

I am bowl-obsessed. I like to eat everything in a bowl. For some reason, everything just tastes better this way.

But it’s not only about taste when it comes to bowls. It’s about ease and variety.

Here’s what I mean: I prep and/or cook whatever ingredients I have in my fridge and I store them in glass containers in the fridge. Then, for the easiest meal ever, I take out all of the containers and arrange them on my counter. I look at them and decide what I want in my bowl. Then I put everything that makes me smile in it’s own little section in the bowl, and I’m good to go. Then everything goes back in the fridge and I do it again next time.

This Simple Sheet Pan BBQ Tofu has become my new favorite bowl ingredient.

It’s so good that even those people in my house who sneer at vegan food love it too.

BUT, and there’s always a BUT isn’t there… tofu should always be organic if possible. It’s a pressed food and therefore that means it’s been manipulated probably more than is healthy. So keep it organic if possible. Also, tofu is very cold in nature. In Chinese medicine, we know that too much cold can be hard on your digestion and on your health in general, so don’t just toss all of this tofu onto a cold salad. I like to add things to mine that are warmer in property too — like hot peppers, ginger, meats…  I also like to spice it up with a tangy sauce (see the recipe below). I know this can be confusing, so ask me anything in the comments below.

Make this tofu. Keep it in the fridge. You will love it.

What are my other favorite bowl ingredients? Well, I’m pretty fickle, but lately these are my favorites:

  • This Simple Sheet Pan BBQ Tofu (yes, it’s worth repeating)
  • Sauerkraut
  • Fermented veggies (I buy jars of beets, cabbage, carrots, etc.)
  • Avocado
  • Leftover meats
  • Salami
  • Roasted veggies
  • Sweet potatoes
  • Cauliflower rice
  • Buckwheat
  • Dairy-free cheese
  • Banana peppers
  • And… wait for it… a fried egg on top, or hard boiled eggs if I have them.

I’ll post a full bowl recipe soon, and you can see how pretty and simple and appetizing it can be.

I haven’t even gotten to the health benefits of these bowls. I customize mine for whatever’s going on in my body at the time. Whatever area needs a little extra help can be given love with a bowl. Oftentimes, my bowls are geared toward digestive benefits and contain foods that help me deal with stress or fighting inflammation. But you do you.

Free healthy digestion ebook

If you need a little help with your digestion, please download my free Healthy Digestion ebook here.

Simple Sheet Pan BBQ Tofu

This is the part of the recipe post where I usually tell you the health benefits of some of the ingredients. Well, there are so few ingredients in this one, but I’ll talk about the tofu itself:

Tofu is touted in Chinese medicine for its ability to help detoxify the body. It also can help you with energy and with dryness in the body. NOTE: many people don’t do well with a lot of foods that are cold in property, and tofu is cold. So, don’t eat too much if you fall into this category.

Simple Sheet Pan BBQ Tofu

Simple Sheet Pan BBQ Tofu
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Recipe type: vegan, vegetarian, grain free, gluten free
Cuisine: tofu, sheet pan
Author:
Prep time:
Cook time:
Total time:
This Simple Sheet Pan BBQ Tofu is the perfect thing to make ahead and keep in your fridge for the week. It's got the perfect texture and tangy taste.
Ingredients
  • 1 lb firm tofu
  • 2 tsp garlic powder
  • salt and pepper
  • 2 Tbs BBQ sauce (store bought or homemade)
  • 1 tsp coconut sugar
  • 1 Tbs extra-virgin olive oil
Instructions
  1. Preheat the oven to 425°F.
  2. Line a sheet pan with parchment paper.
  3. Place several layers of paper towels or a clean dish towel on a large plate and lay the tofu on top. Cover with more towels and then place a can of food on top and let it sit for about 15 mins, so that the tofu drains a bit.
  4. Cut the tofu into bite-size cubes.
  5. Put the cubes into a bowl and add the rest of the ingredients. Toss gently to combine.
  6. Lay the cubes out onto the sheet pan, making sure they are not touching each other.
  7. Bake about 25- to 30-mins or until they are a little crisp on the outside.
  8. Enjoy with everything.

Simple Sheet Pan BBQ Tofu

 

Flourless Chocolate Walnut Cookies

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These Flourless Chocolate Walnut Cookies are so delicious… nobody will guess that they are grain-free and dairy-free!
flourless chocolate walnut cookies

I was never one of those people who had real true chocolate cravings. Honestly, I never understood it when people said they needed chocolate and they needed it fast. And then, last week, I had a chocolate craving… hmm. It wasn’t all-encompassing, but it was a definite strong desire for something chocolate. And nothing else would do. So, I looked through my recipes. What could I make that I had all of the ingredients on hand for? What could I make that was simple. I didn’t want to mess around with cake pans and pie tins.

I have a few cookies recipes on this site that I know will come out great every time I make them. My Flourless Chocolate Chip Walnut Cookies are my usual go-tos when I’m in a cookie mood. And I know my Grain-Free Oatmeal Raisin Cookies are awesome too. And then there’s my Grain-Free Peanut Butter Cookies… yum.

But nothing was chocolatey enough.

So, these Flourless Chocolate Walnut Cookies were born. Out of a chocolate need.

You should know, baking does not come naturally to me. It’s not like I have it in my skillset to just start creating a cookie recipe. I am not equipped with enough baking knowledge to know the ratios of flours to sugars to everything else. So, I started perusing my favorite food blogs to get some ideas.  I want to give thanks to Arman at The Big Mans World — I worked off of his ratios in his awesome recipe for Paleo Vegan Chocolate Hazelnut Cookies.

Maybe one day I’ll be able to experiment with cookie baking independently, but for now I’ll save the complete and total experimenting to my cooking and I’ll look to the experts for the baking… it certainly worked out well here in this recipe for Flourless Chocolate Walnut Cookies.

flourless chocolate walnut cookies

I learned long ago that my digestion runs so much better without any grains at all. If you think you are one of these people, I urge you to remove grains from your diet and see how you feel. Digestion is my baby — it’s what got me into this work. I wrote an ebook on it… you can download it below for free now.

Free healthy digestion ebookDownload my free ebook: Healthy Digestion Food Plan.

flourless chocolate walnut cookies

Here are some of the amazing healing ingredients in this recipe for Flourless Chocolate Walnut Cookies:

I used almond flour in this recipe. In Chinese medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten free and make the best grain free flour! Almonds will help relieve a cough and asthma and are also good for constipation.

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

Sesame seeds have many great nutritional benefits. This recipe calls for tahini (sesame paste). These seeds are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini, which is a paste made from sesame seeds and oil (I buy this ready-made in a can or a jar).

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

In Chinese medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. These cookies contain coconut flour, coconut oil, and coconut sugar.

flourless chocolate walnut cookies

Paleo Chocolate Walnut Cookies
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Recipe type: cookies, dessert, chocolate
Cuisine: grain free, gluten free, dairy free, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 13
These Flourless Chocolate Walnut Cookies are the perfect grain-free dessert. They are delicious and they are good for you.
Ingredients
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ cup coconut sugar
  • 2 Tbsraw cacao powder
  • 1 tsp baking soda
  • ¼ cuptahini
  • ¼ cup peanut butter
  • ¼ cup coconut oil, melted
  • 1 egg
  • 5 Tbs non-dairy milk (I used oat milk, but be aware that oats are a grain so if you want to keep these cookies completely grain-free, use almond milk, or hemp milk.)
  • ¼ cup roughly chopped walnuts
  • ½ cup plus 2 Tbs dark chocolate chips
Instructions
  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the almond flour, coconut flour, coconut sugar, cacao powder, and baking soda and whisk until well mixed.
  4. In a small bowl, stir together the tahini, peanut butter (I melted mine a bit in the microwave to make it easier), coconut oil, egg, and oat milk.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in the nuts and chocolate chips.
  7. Form the dough into golf-ball-size balls (I got 13 balls out of mine) and arrange them on the lined baking sheet, leaving as much space between them as possible. Gently press down to form cookies -- I used my fingers, but you can use the bottom of a glass or a fork.
  8. Bake 15 mins or until the edges are starting to crisp up a bit. Remove the pan to a rack to cool for a bit. Then, when the cookies are mostly cooked, use a spatula to place the individual cookies on the rack to cool. Eat some now and store the rest in a container in the fridge for later. Enjoy!

flourless chocolate walnut cookies

Gluten-Free Apple Cake

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This gluten-free apple cake is amazing! There are NO grains in the cake itself and I used gluten free oats for the topping. This one is a keeper — it’s so delicious and everyone can eat it!gluten free apple cake

I scare people when I bake. I mean, I literally scare them. I often burn things, the end result sometimes tastes… ummm… less than delicious, and I have even started fires in the oven. And yes, I did go to cooking school…

I’m a great cook because I can taste as I go and I don’t have to measure. But when it comes to baking, all bets are off  because I tend to treat baking like cooking and it just doesn’t work that way. You know… science.

But, every now and then I really get in the mood to bake something. I attribute this to my obsession with the Great British Baking Show. I can sit here and binge a ton of those shows and it truly makes me want to be a better baker. Oh, and if anyone knows where to buy Pru’s blue eyeglasses, pleeeaaaassseeee let me know because I really want them…  So, one day after watching a few episodes, I got that baking yen. So I started to peruse a ton of recipes that I have saved up and I figured I’d try my hand at combining recipes for several apple cakes until I got the desired result.

The cake needed to taste great. I wanted it to be healthy. It had to have great texture. In short I wanted it to not taste like a healthy dessert but rather like something I would actually be proud to serve.

It took some time, but this Gluten Free Apple Cake is the result. It’s great. Really. And not just great “for me”. It got the seal of approval from my family and they are the ones who are most scared to try my baked goods. This just goes to show you that anything is possible.

This Gluten Free Apple Cake is now tied with my Flourless Chocolate Chip Walnut Cookies for my favorite dessert.

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gluten free apple cake

Here are some of the healing ingredients in this recipe for Gluten Free Apple Cake:

Almond flour is great. In Chinese medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten free and make the best grain free flour! Almonds will help relieve a cough and asthma and are also good for constipation.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease. Buckwheat is a seed, not a grain, so no inflammation here! I used some buckwheat flour in this cake.

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. So, the combination of apples and cinnamon together are great for this time of year when everyone seems to be getting sick. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Oats are great for the digestive system — they make you feel better if you are feeling bloated or have indigestion. This ancient grain can also help reduce some types of swelling in the body and, a little known tidbit: they can be eaten to help stop lactation. Just make sure to buy gluten-free oats if that’s your preference.

Ghee is a clarified butter that has had the milk solids removed and it is lactose free. And, it has the delicious taste of butter.  It has a high smoking point, and it doesn’t have to be refrigerated. I recommend buying organic ghee if possible. Ghee contains conjugated linoleic acid (CLA) which has been shown to lower the risk of heart disease.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming. Here’s an article about the benefits of cinnamon from Well-Being Secrets.

gluten free apple cake

If you make any of this recipe for Gluten Free Apple Cake, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Gluten-Free Apple Cake
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Recipe type: cake, dessert
Cuisine: gluten free
Author:
Prep time:
Cook time:
Total time:
Serves: 9
This gluten free apple cake is delicious, healthy, and has all the feels of fall. You will love it!
Ingredients
  • 1-1/3 cups almond flour
  • ⅓ cup buckwheat flour
  • ¼ cup tapioca flour
  • ½ cup coconut sugar
  • ½ tsp baking soda (make sure it's gluten-free if that is your need)
  • 1 tsp baking powder (make sure it's gluten-free if that is your need)
  • pinch of salt
  • 2 eggs
  • ¼ cup oat milk (or can use another milk of choice -- again, make sure gluten-free if needed)
  • 1 tsp vanilla extract
  • ¼ cup non-dairy yogurt (I used cashew yogurt)
  • 1 Tbs apple cider vinegar
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1 green apple, peeled and finely diced
  • For the topping:
  • 3 Tbs melted ghee
  • 5 Tbs coconut sugar
  • ¼ cup rolled oats (gluten-free if needed)
Instructions
  1. Preheat your oven to 350°F.
  2. Line an 8 x 8 baking pan with parchment paper.
  3. In a large bowl, combine all of the flours, ½ cup coconut sugar, the baking powder, baking soda, and salt. Stir well.
  4. In a small bowl, whisk together the eggs, milk, and vanilla.
  5. Add the contents of the small bowl to the large bowl. Stir until combined.
  6. Stir in the yogurt, vinegar, cinnamon, pumpkin pie spice, and diced apple.
  7. Spread the contents into the prepared baking pan.
  8. Make the topping: stir together the ghee, oats, 5 Tbs coconut sugar, and the oats.
  9. Spread the topping evenly over the top of the batter.
  10. Bake until a knife inserted in the center comes out clean, about 35 minutes.
  11. Let cool in the pan on a wire rack.
  12. Cut into squares and enjoy!

gluten free apple cake

Chocolate Banana Dairy-Free Fudgesicles

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These chocolate banana dairy-free fudgesicles will take you back to your childhood…

chocolate banana dairy free fudgesicles

Summer may be almost over, but ice pop season never ends. At least not in my house. Every few weeks, I make a new batch of ice pops. I love to try out new flavor combinations and new textures, mix them up, and pour them into my retro ice pop molds. These chocolate banana dairy-free fudgesicles were an experiment that came out great!

Do you have any foods that when you taste them bring you right back to your early childhood? For me, food is responsible for a lot of deja vu moments. And fudgesicles are one of those foods. I’m right back on the lawn under the fireworks on the 4th of July. Or at a BBQ, running through the sprinklers and laughing.

I will admit that sometimes when I experiment, the end result is… well… ummm… let’s just say… less than pleasing…  I’m still trying to perfect my salted watermelon ice pops — OMG are they bad if you put in too much salt…

But, the texture of these dairy-free fudgesicles is just so spot-on. They look like traditional old-fashioned fudgesicles, but the addition of banana offers up a tasty surprise. Yup, it’s the good days of summer as a child all over again.

Haha — I just got a horrible mental picture of me, today, running through the sprinklers in a pink bathing suit with pompoms… not so pretty…

Anyway, these are the perfect sweet treats to have in your freezer. I mean, who couldn’t use a healthy childhood treat that’s ready anytime you want it?

For another great popsicle recipe, try my Blackberry Kombucha Ice Pops.

chocolate banana dairy free fudgesicles

chocolate banana dairy free fudgesicles

These ingredients make these chocolate banana dairy-free fudgesicles delicious and healthy:

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these fudgesicles.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

I love to add bananas to frozen desserts; they create a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

chocolate banana dairy free fudgesicles

Chocolate Banana Dairy-Free Fudgesicles
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Recipe type: dessert, frozen, sweets, ice pops, popsicles
Cuisine: paleo, vegan, vegetarian
Author:
Prep time:
Total time:
Serves: 6
These dairy-free fudgesicles will take you back to your childhood. They are so creamy and delicious and healthy. Keep a batch in your freezer and you will be smiling all week.
Ingredients
  • 1 can full-fat coconut milk
  • ⅓ cup raw cacao (I buy this one)
  • ⅔ cup raw cashews
  • ½ tsp vanilla extract
  • 2 tsp maca root powder (I buy this one)
  • 1 Tbs collagen powder (This is my favorite)
  • pinch of sea salt
  • 3 Tbs coconut sugar (here's a good one)
  • 2 bananas, sliced (I used frozen ones because they were in my freezer, but you don't have to)
Instructions
  1. Put all of the ingredients in a blender.
  2. Blend until smooth.
  3. Pour into ice-pop molds.
  4. Freeze.
  5. Enjoy!

chocolate banana dairy-free fudgesicles

Paleo Eggplant Parmesan

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Eggplant reduces pain and inflammation… I know that my over 40 body (okay… waaaayyyy over 40) needs that… don’t you?

paleo eggplant parmesan

Eggplant parmesan is one of my all-time favorite comfort foods. I have tried, and failed, to make a delicious, healthy, paleo, vegan, grain-free version for so long that I can’t even remember when this obsession started. But today, I can finally say: TA-DA! I did it. This paleo eggplant parmesan is perfect. For real. And not just by my ridiculously healthy standards. But by everyone’s standards.

And now I feel unstoppable. Because I am going to be making zucchini parmesan next. And who knows what will follow.

I think the artwork hanging in my kitchen helped me with this recipe. I mean, when you look at a colorful canvass of The Hulk smashing rocks, it kind of makes you feel all-powerful. Or, maybe it was the awesome paleo wine that I was sipping. But, what-evuh…

The eggplant in this dish is thinly sliced and crispy with a deliciously traditional texture. The sauce is a little sweet and a little spicy and it screams Southern Italy. The cheese is vegan, but I’ve found the most delicious vegan mozzarella ever, so even this part of the dish passed muster by my non-vegan, and often overly-critical, family.

Here in New York, it’s cold and it’s damp. And it’s dark out at 4:30. Wow, do I hate these short days. But let me say, that a big dish of this paleo eggplant parmesan just makes it all right. I think it even tastes better on these cold, dark, and dreary days…

For another great eggplant dish, try my recipe for Vegan Fettuccine Bolognese.

paleo eggplant parmesan

paleo eggplant parmesan

Here are some of the reasons you need to make this paleo eggplant parmesan:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour to coat the eggplant slices. This makes for a healthy, crispy coating.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. The tomato sauce in this recipe is delicious, so I suggest making double the amount so you can freeze a batch.

paleo eggplant parmesan

Paleo Eggplant Parmesan
5.0 from 2 reviews
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Recipe type: casserole, paleo, vegan, dairy-free, grain-free, comfort food
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This dish tastes just as good as a traditional, non-healthy, great eggplant parmesan. But this one's paleo and vegan. This is my favorite creation yet!
Ingredients
  • 3 medium thin eggplants (I used some Japanese ones), sliced thin vertically (so you end up with long, thin slices)
  • 2 Tbs flax meal whisked into 6 Tbs water (or substitute 2 eggs, beaten and mixed with 2 Tbs water)
  • 1-1/2 cups almond meal
  • 1-1/2 tsp dried oregano
  • sea salt and black pepper
  • 1 28-oz can crushed tomatoes
  • ½ tsp crushed red pepper flakes
  • 1-1/2 Tbs coconut sugar
  • 4 oz thinly sliced vegan mozzarella cheese
  • ¼ cup vegan Parmesan cheese shreds
Instructions
  1. Preheat the oven to 425°F.
  2. Place the egg and water mixture into a shallow pie plate or dish.
  3. In a second shallow dish, combine the almond meal with the oregano and some salt and black pepper.
  4. Dip each eggplant slice in the egg mixture and flip to coat well.
  5. Then dredge each piece in the almond flour mixture, again turning to coat well.
  6. Place the dredged slices on parchment-lined baking sheets in a single layer, making sure they are not touching each other.
  7. Place the trays in the oven and bake for 30 minutes. Then flip the slices over and bake for another 10 minutes, or until the slices start to get crisp and golden brown. (Note: all ovens are different, so check your slices occasionally to make sure they don't cook too quickly.)
  8. Meanwhile make the sauce: In a medium saucepan, combine the tomatoes, red pepper flakes, coconut sugar, and salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally.
  9. When the eggplant is done, remove it from the oven, and reduce the temperature to 350°F.
  10. Ladle some sauce into the bottom of a 13x11 baking dish (or a dish close to that size).
  11. Arrange eggplant slices over the sauce, putting them close to each other but not overlapping much.
  12. Spread some sauce over the eggplant. Layer some mozzarella over the sauce. Repeat with a second layer (and a third layer if you have extra eggplant).
  13. After you add your final layer of eggplant, finish with sauce, then mozzarella, and then sprinkle on the Parmesan.
  14. Bake for 20 minutes.
  15. Enjoy!

paleo eggplant parmesan

Szechuan Zoodles

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This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
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Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles

Grain-Free Peanut Butter Cookies

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These grain-free peanut butter cookies will make you smile.

In our house, dessert is a must. And this is because Steve thinks he has to have some kind of dessert after every dinner. I don’t really go this route. I mean, if I’m full from dinner, I don’t need dessert. But, I get that a lot of people are like Steve. These paleo peanut butter cookies are perfect — paleo, delicious, and they only have four ingredients!

Having a healthy dessert that can be grabbed in an instant is imperative. I say imperative because I’m not made of steel. If I don’t have a “safe” dessert available, he will bring in all sorts of crap, and depending on what it is, I might be tempted.  It’s beyond me how a man who is so smart can think that because a box says “healthy” or “natural” that it must be so.

To avoid having desserts that make me cringe, I make it a point to have Stacey-approved treats available. It’s just so much easier than having to do the big eye-roll every time…

Now, I am no baker. For real. I kind of stink at baking. I don’t like to measure and I do like to taste as I’m creating, and these things don’t mix well with baking. That’s why I am so appreciative of all of the awesome bloggers out there who create easy and delicious desserts. These paleo peanut butter cookies are the amazing creation of Brandi from The Vegan 8.

If you are looking for another awesome peanut butter treat, try my Peanut Butter Pumpkin Fudge recipe.

paleo peanut butter cookies

These grain-free peanut butter cookies are made with only 4 ingredients, but they each pack a great nutritional punch:

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. These cookies are rolled in coconut sugar and it really makes them taste awesome!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour instead of traditional flour.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

paleo peanut butter cookies

paleo peanut butter cookies

Paleo Peanut Butter Cookies
5.0 from 2 reviews
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Recipe type: dessert, cookies, sweets, paleo, vegan, vegetarian
Cuisine: recipe from: The Vegan 8
Author:
Prep time:
Cook time:
Total time:
Serves: 14
These delicious cookies are made with only 4 ingredients! They are grain-free and dairy-free... and they taste incredible!
Ingredients
  • 1-1/4 cup almond flour
  • ½ cup organic creamy peanut butter
  • ¼ cup pure grade B maple syrup
  • 2 Tbs coconut sugar
  • small pinch of salt
Instructions
  1. Preheat your oven to 375°F.
  2. Combine the peanut butter, almond flour, maple syrup, and a tiny pinch of salt in a large bowl. Use a big spoon to mush it all together. (My peanut butter was in the fridge, so I let it sit in a warm place for a bit to make this easier.)
  3. Roll the dough into balls the size of golf-ball. (I made 14 balls.)
  4. Put the coconut sugar in a small bowl and roll each ball in the sugar, until well coated.
  5. Place the sugar-coated balls on a parchment-lined baking sheet.
  6. Use a fork to press down on each cookie (in 2 directions).
  7. Bake just until the edges start to brown a bit, but not too long. I found that 10 minutes was perfect.
  8. Remove from oven and let the cookies cool completely.
  9. Enjoy!

paleo peanut butter cookies

Paleo Blueberry Cobbler

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This paleo blueberry cobbler is an incredibly delicious dessert!

paleo blueberry cobbler

You know when you go to the market looking for organic berries and you have to to a double-take when you see the price? Sometimes I can’t believe what I’m seeing… it’s like I’m being punked or something. But, finally, it’s that time of the year when the price of berries drops down to a reasonable level. Last week, there were blueberries everywhere! And when I checked the price, not only were these gorgeous blueberries affordable, but they were packaged in huge containers. So, I bought 2 containers. I didn’t need to, but I did. Did I tell you these containers were HUGE…

I’m sure it’s happened to you: you get home from the market, and you’re all kinds of smug because you got some great deals, and then you look at what you bought and you have no idea how you are going to use it all up…

Sooooooo, I put some of these gorgeous blueberries in the freezer. And I ate a lot of them right out of the container. And I made coconut yogurt parfaits. And a smoothie bowl. And then, I made this paleo blueberry cobbler. It’s just awesome. I made more than we could eat, so we ate half, and I froze the other half. Yesterday, I defrosted the frozen cobbler and when I ate it today, it’s just as awesome. And surprisingly, it tastes just as good cold as it did warm.

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a dessert recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

Here’s my recipe for Berry Fig Yogurt Parfait, that you can make with your extra berries.

paleo blueberry cobbler

This cobbler is so good for you:

Blueberries are filled with antioxidants and have been shown to help fight cancer, diabetes, heart attacks and strokes. In some circles, they are known as “longevity berries.”

Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. There’s coconut flour, coconut oil, and coconut sugar in this recipe.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I used cashew milk in this cobbler, but you can substitute whatever non-dairy milk you like.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it crisps things up well and it works as a great thickener too.

paleo blueberry cobbler

If you make this Paleo Blueberry Cobbler recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Paleo Blueberry Cobbler
5.0 from 1 reviews
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Recipe type: dessert, paleo
Cuisine: American, fruit
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This paleo blueberry cobbler is so refreshing. It also freezes well... and the ingredients are so healing... this one's a keeper... it's summer on a plate!
Ingredients
  • 3 Tbs coconut oil
  • 1 cup coconut flour
  • 1-1/2 cups cashew milk (substitute almond milk or another non-dairy milk if you prefer)
  • ⅓ cup coconut sugar, plus extra for sprinkling on the top
  • ½ tsp baking soda
  • ¼ cup hemp seeds
  • 1-1/4 cups tapioca flour
  • juice of ½ a lemon
  • ¼ tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2-1/4 cups fresh blueberries
Instructions
  1. Preheat your oven to 350°F.
  2. Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
  3. In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
  4. Spread this batter into the baking dish with the melted coconut oil.
  5. Pour the blueberries over the batter and press them into the batter.
  6. Sprinkle the top with coconut sugar.
  7. Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
  8. Remove from oven and let the pan cool a bit on a rack.
  9. Enjoy!

paleo blueberry cobbler

Coconut Blood Orange Ice Pops

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These coconut blood orange ice pops will make you feel like a kid again!

coconut blood orange ice pops

Ice pops are like art for me. I always wanted to be a great painter, but I wasn’t blessed with the skills for this endeavor. I can’t even draw a good circle… So, for me, food is my art. I love when you can take creative license with food and have it turn out beautiful and delicious. Ice pops are one of the easiest things you can make and yet they can be one of the most creative.

And, luckily, these awesome frozen treats can be made with great healing ingredients, with little or no calories, and can be customized to your particular tastes.

Steve likes to have dessert after dinner. Me, not so much… I prefer to stay away from the sweets after dinner, mostly because I have very little self control around them. If you have this issue, ice pops are perfect. If you can grab one of these out of your freezer, you will feel like you are indulging but with no detrimental effects. And, the dessert-loving-bad-influence-person (who shall not be named) is satisfied too, because these really are decadent tasting.

If I am being totally honest, I made these ice pops the other night when I was having a few good friends over for dinner. My friend Val and I loved them, but Frank and Steve… well, I think they would have preferred a big hunk of cake. That’s not to say that these ice pops are a feminine dessert, but they are not heavy like chocolate cake either… but this is one of the characteristics that make them so awesome…

So, I’ve been experimenting… wait until you see some of the ones I’ve tried! I’m actually really excited to start posting some of these pics and recipes. Once I got in the groove, there was no stopping me. Some of them are beautiful, some are delicious, some are just plain weird (and, not surprisingly, the latter category is my favorite)!

Anyway, this recipe for coconut blood orange ice pops is easy, healthy, and pretty. I love the layered effect, and it’s so easy to achieve. I tried this recipe both ways — some I layered and some I just stirred everything together and went for a creamier pop — you can choose (I like the layered ones a bit better)…

Here’s another grab-and-go freezer dessert recipe: Pumpkin Peanut Butter Fudge.

coconut blood orange ice pops

There are only a few ingredients in these ice pops, but they are good ones:

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these ice pops.

Coconut Sugar is made from the sap of the coconut palm. This sweetener won’t cause the drastic blood-sugar spikes that are associated with traditional white sugar. It has significantly less fructose than agave nectar, meaning that it is not as easily stored in the body as fat. Another plus is that it is not chemically altered. Coconut sugar is also a very sustainable sugar, making it the environmentally friendly choice.

Blood Oranges are oranges with extra anthocyanins. Anthocyanins are compounds found in many plant-based foods. These compounds can help prevent certain cancers and can help with brain function. Oranges, of any kind, will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

coconut blood orange ice pops

Coconut Blood Orange Ice Pops
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Recipe type: ice pops, frozen
Cuisine: dessert. Recipe adapted from: Fork Knife Swoon
Author:
Prep time:
Total time:
Serves: 6
These ice pops take 5 minutes to make and they are awesome to keep in the freezer for a quick dessert anytime!
Ingredients
  • 1 13.5 oz can full-fat coconut milk
  • 1 tsp pure vanilla extract
  • ¼ cup coconut sugar (here's a good one)
  • 1 cup blood orange juice (I was able to find organic blood orange juice in a bottle in the market, but you can juice your own or use another type of juice.)
Instructions
  1. Whisk together the coconut milk, vanilla, and coconut sugar.
  2. Fill 6 ice pop molds about ½ to ⅔ full with this coconut mixture.
  3. Place in freezer for 15 minutes.
  4. After 15 minutes, fill the molds the rest of the way with the blood orange juice.
  5. Freeze until completely frozen.
  6. Enjoy!

coconut blood orange ice pops