My lovely friend Darci from Bake & Style is back for another Sweet Saturday guest post! With warm weather right around the corner, Darci has whipped up some super simple Paleo ice cream for all those dessert lovers out there. Try it out with any toppings and extra mix-ins you'd like, and let us know what you think!

I am so excited to be back here with all of you for Sweet Saturday and even more excited about this super easy recipe for homemade Paleo ice cream. Want to know the best part? You don't even need an ice cream maker!

It's starting to warm up a little here in middle Tennessee, and I always love a cold treat to cool me down under the sun, especially a cool treat that won't make me feel guilty for eating it afterwards. The sweetness from the ripe banana and the tartness of the pineapple go hand in hand to create such a delicious treat!

You can get really creative with these blended fruit ice creams. I have always had a weak stomach for dairy, and I am so glad that now there are so many different forms of dairy-free ice creams that actually taste good! And now that I can make them from home, it reassures me that there won't be any dangerous, hidden ingredients that could upset my stomach.

These Paleo sweet treats that I've been creating for Intersection Coaching are really starting to show me how much we can benefit from removing the sugar and flour in desserts without sacrificing taste. This gets me experimenting more and more in the kitchen, and I love it! Hope you all enjoy this super easy, 3-ingredient ice cream!





  • 2 ripe bananas, frozen
  • 2 cups chopped pineapple, frozen
  • 1/2 cup unsweetened shredded coconut


  1. In a food processor, blend frozen bananas until creamy. This may take a few minutes of stopping and scraping down the sides. Don't fret -- it will get creamy!
  2. Add frozen pineapple, and blend again until creamy.

  3. Now you can get creative! You can either add in the coconut to the fruit to create some texture, or you can save it to toast and sprinkle on top.

  4. Now after the fruit is nice and creamy, transfer it to a freezer container and freeze for at least an hour to help it firm  up again.

  5. Once firm, grab your favorite ice cream scoop and serve! 

NOTE: This recipe will make 2 large bowls (about 1.5 cups each) or 4 small bowls. Enjoy!

Individual Berry Crumble Cobblers

Happy Spring everyone! It is pouring like crazy in CT, but it is a good night. For the first time in 4 months (a.k.a ever), I am handing over the reigns in the kitchen and allowing a guest chef (Ryan). I am surprisingly calm which is pretty impressive given my OCD control-freak personality :)

It turns out that sometimes I do need a little help, and I am glad to have it! I have been prepping like crazy for my Kickstarter campaign to launch, and the official countdown is on. I was planning to launch early tomorrow morning, but the approvaFonts: Got the custom ones working!! In all browsers except Firefox, which I thought might be a stubborn brute. I’ve got one more thing I can try, but it’s a last resort option. Is this a deal breaker if it won’t work in FF? Current browser usage stats have Firefox at about 16% so at least the majority of people will use browsers that DO support cross-domain custom fonts (which is the issue causing FF to balk). l process is taking longer than expected. I will keep you posted, but it may be a Friday/Saturday launch instead. The Kickstarter campaign is for my first cookbook "Bowls of Love: Paleo Soups for the Seasons" and I could not be more excited! I have been writing recipes and working with an incredible photographer Erica ( A lot more information is to come, so stay posted, and follow me on twitter @sooopaleo to get all the updates!

The blog has been resting for a while, so I figured it was only right to bring it back with a delicious dessert. You can easily adjust this recipe to make more or less depending on how many people you are cooking for. If you don't have ramekins, you can bake this all together in a bread pan or small square baking dish. If you are really feeling crazy, you can even make a single serving! Enjoy and stay tuned for more news on my cookbook Bowls of Love!

Individual Berry Crumbles:

 Serves 4, Prep time: 10 min, Cook time: 30 min


  • 2 cups berries (I used half blackberries, half blueberries)
  •  1 tsp. vanilla
  • 1 cup cashew flour
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened coconut flakes
  • 1-2 tsp. cinnamon
  • - 1/8 tsp. salt
  • 1/4 cup coconut oil, melted
  • 2 Tbsp. organic grade B maple syrup


  1. Preheat oven to 375 degrees
  2. Mix all ingredients other than the berries in a bowl
  3. Distribute the berries evenly among 4 ramekins
  4. Top each ramekin with the crumble mixture
  5. Bake for 30 minutes until berries bubble and crumble is lightly browned

Summer Chicken Salad

Happy 100th recipe to Sooo Paleo!  It has been a fantastic journey, and I am really just getting started. Over the past 9 months, I have shared my recipes with people in over 100 countries, and the feedback has been incredible. I have learned a lot about cooking (and myself) along the way, and I am excited for everything to come! Spreading the word about delicious food that is healthy, fresh, organic, and local is a mission that I'm proud to be a part of. I have cooked for family, friends, coworkers, and strangers, and I don't plan on stopping anytime soon. I have big dreams for my health coaching business and sizable goals for impacting my community with the tools and knowledge to use food as medicine and make choices every day that benefit their health, loved ones, and the environment we live in. 

I am loving that I live so close to the Stamford French Market. Every Saturday, I can walk outside my door and in less than a minute stroll around the market and pick up some fresh fruits, veggies, herbs, and flowers. I have to say that the market here doesn't even come close to comparing to SOWA in Boston, but it's a start. Sadly there are no rules about the food all being local, so much of it mirrors your standard grocery store options. That being said, I try to buy the fresh-picked local varieties, and it is still great to buy everything outside with neighbors and friends in my community. A new market opens down in the Stamford Harbor area this Sunday, so I will have to check it out and report back. 

Tonight's 100th recipe perfectly represents my cooking style: simple, delicious, fresh, and colorful! An amazing seasonal dish that can be brought to the beach, on a picnic, or served at your next brunch or luncheon. Enjoy!

Summer Chicken Salad:

 Serves 4, Prep time: 10 min, Cook time: None


  • 1 lb. poached chicken, cooled and chopped or shredded
  • 1-2 tsp. olive oil
  • 4-6 fresh apricots, chopped
  • 1-2 cups grapes, halved
  • 1 handful of fresh basil, chopped
  • 1/4 cup shredded unsweetened coconut
  • Salt and pepper (optional)
  • 1 large tomato


  1. Drizzle the olive oil on the poached chicken until lightly coated
  2. Mix with apricots, grapes, basil, and coconut
  3. Season with salt and pepper to taste
  4. Serve on 1/2-inch tomato slices

Coconut Carrot Sweet Potato Soup

Did you know that I am obsessed with soup? Well, I am - it is really that simple. There is something so comforting about hot soup in the winter. Check out this interesting article about the importance of eating "warming" foods in the winter. Soups with hearty vegetables will keep your body energized and full of nutrition during the coldest months.  

I have decided that I need to create at least one soup for every color of the rainbow, so today's creation is a beautiful orange concoction. The flavors in this are absolutely incredible, and the recipe couldn't be easier. I would've added cinnamon as well, but I keep forgetting to restock when I go to the store. If I haven't convinced you to buy an immersion blender yet, go buy one! This is the one I have (thanks Mom!), and it is perfect. If you don't want/need all of the attachments, you can pay a bit less just for the blender itself. It's the holidays people - make it happen!

2012 is winding down, and I don't know about all of you, but I have had the most complicated/transitional year of my entire life. It isn't over yet, and while I reflect on all that happened and all that will come, I plan on curling up in my favorite chair and eating a bowl of this beautiful soup. Soup therapy always does the trick... enjoy! 



  • 1-2 Tbsp. olive oil or coconut oil
  • 2 large sweet onions, chopped
  • 2+ Tbsp. chopped garlic
  • 3 large sweet potatoes, peeled & cubed
  • 6-7 large carrots, peeled & chopped
  • 1 quart low sodium organic vegetable broth (I use Pacific)
  • 1 can low fat coconut milk (I use Trader Joes - only ingredients are coconut milk and water)
  • Fine sea salt & pepper to taste


  1. Heat oil over medium heat in a large soup pot
  2. Add onions, garlic, sea salt, and pepper and cook for 10 minutes, stirring often
  3. Add sweet potatoes and carrots and cook for another 10 minutes, stirring every couple of minutes
  4. Add vegetable stock and bring to a boil
  5. When it boils, cover the pot, and let simmer over low heat for 30 minutes
  6. Let the soup cool for a few minutes
  7. Using the immersion blender (or whatever else you have), blend the soup until thick and smooth
  8. Add the can of coconut milk and stir until well combined
  9. Top with some toasted (unsweetened) coconut flakes if you'd like!