Dessert

SWEET SATURDAY GUEST POST: 3-INGREDIENT PALEO ICE CREAM

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!

 

3-INGREDIENT PALEO ICE CREAM

SERVES 2-4 PREP TIME: 10 MIN, COOK TIME: N/A

Ingredients:

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

Instructions:

  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!

SWEET SATURDAY GUEST POST: PALEO LEMON BARS

It is a cozy and rainy Saturday morning in CT, and I am hard at work on wedding planning, health coaching follow-ups, and getting the house organized. Lucky for all of you, I am starting a new tradition called "Sweet Saturdays" twice a month on my blog. I met my friend Darci of Bake & Style when we were on the Today Show together back in November. Here we are with the wonderful Joy Bauer and the other finalists for the recipe contest (Darci is the blonde on the right in the beautiful bright blue!)

Darci will be visiting the Intersection Coaching blog every other Saturday to sweeten it up with some of her delicious dessert recipes. Feel free to add comments with any special requests as she works on recipe development!


Darci here! With spring just around the corner for us out here in Middle Tennessee, I thought what better than some fresh lemon bars! Even better? They have a no bake crust!

After being sick for two months and then coming down with shingles, I am now deciding to shift my diet. Normally I am a lover of all things chocolate, sugar and butter, but things have changed folks!

I met Ali when we were on The Today Show together, and she has been kind enough to let me create some Paleo desserts for you, and I am learning to love them too! I never knew something so healthy could taste so good! If you like lemon, you are sure to love these!

My site is changing and will be incorporating a lot more healthy recipes, so be on the lookout! I have had so many requests for healthier dessert options, so I cannot wait to share my new experiments with all of you. My goal is to take some of the most popular desserts and turn them into healthier options, so people following a Paleo, gluten-free, dairy-free, or no refined sugar diet can still indulge! They will definitely be worth your while!

Now to only get my family to eat healthier…..that will be another story for another day.

First, let’s get to these delicious Lemon Bars!

PALEO LEMON BARS WITH COCONUT CREAM

SERVES 9, PREP TIME: 45 MIN, COOK TIME: N/A 

No-Bake Crust

Ingredients:

  • 1.5 cups walnuts
  • 6 dates, pitted
  • 1/8 cup coconut oil, melted
  • 1/4 tsp. salt

Instructions:

  1. If your dates aren’t soft, soak them for a little while in warm water, this will make them easier to chop and grind up.
  2. While those are soaking, chop walnuts in a food processor until finely ground, remove and set aside.
  3. Once dates are ready, place in food processor and finely chop.
  4. Add in ground walnuts and combine.
  5. Then add in coconut oil and salt. Mix until a sticky “dough” forms.
  6. Line a ½ quart baking dish with parchment or plastic wrap. (This makes for easy removal.)
  7. Press dough evenly into lined baking dish and place in refrigerator to set.

 See how easy that was? Crust is done!

Lemon Topping

Ingredients:

  • 6 large eggs
  • 1/2 cup honey
  • 1 cup fresh squeezed lemon juice
  • dash of sea salt
  • 1/2 cup coconut oil
  • Pinch of lemon zest (optional)

Instructions:

  1. In a sauce pan, whisk together eggs, honey, lemon juice, and salt over medium heat. Add in coconut oil and whisk until fully melted.
  2. Now whisk your heart out, literally, like whisk and don’t stop until a nice thick pudding like consistency forms. I want to say about 10 min or so. Just keep whisking until you have this consistency. It will firm up more once it cools, but you definitely want that pudding like consistency first.
  3. Once you have this, completely remove from heat and cool. If you need this part to move faster, place in freezer for a little while.
  4. Once cooled pour over the set crust and place in freezer. This is crucial because the lemon topping is more like a curd/pudding so you want to freeze it for a few hours before cutting slices.
  5. Once the lemon topping has set in the freezer, cut your slices and place in refrigerator. 

Coconut Cream

Ingredients:

  • 1 can full-fat coconut milk (placed in the fridge the night before)
  • 1 tsp. vanilla
  • Pinch of lemon zest (optional)

Instructions:

  1. Place can of coconut milk in refrigerator over night so that the water can separate from the fat.
  2. Carefully remove can, open and set aside the coconut water. You can save that for another dessert or put it in your smoothies!
  3. Place your bowl or mixer in the freezer for a few minutes (this will help the whip cream set faster)
  4. Now whip the coconut cream for about 5 min or until you have soft peaks, add in vanilla and lemon zest. Now whip some more!

When you serve your lemon bars, you can top with a dollop of this cream or you can spread it onto your bars and keep them in the refrigerator until ready to serve! Enjoy! 

PALEO DESSERT DATE NUT BALLS

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I am snowed in for the umpteenth time this summer, yet I am still convincing myself that Spring is around the corner. With the clocks changing this weekend and mild weather on the horizon, I am just praying for the snow to melt so I can get back outside and pound the pavement during some long walks in my new neighborhood. In the meantime, I am celebrating the fact cold weather means lots of soup. My friends at Whole Foods hosted me again for a book signing and soup tasting that was a huge success. At least a dozen people asked me if the soup was for sale after tasting it which is a good sign and a great potential business idea! I will be in the Westport, CT Whole Foods next Friday, March 13th and then the new Upper East Side store in NYC on Friday, March 27th. I am planning to be in the Greenwich location on Wednesday, April 15th as well, so if you live in Fairfield County in CT or NYC, hopefully you will have a chance to stop by!

Last week I finally had the chance to take a look at the beautiful teaser video my designer Margot Harrington put on vimeo featuring Bowls of Love. It is just 7 quick seconds, but I am crazy over it! Take a look, and if it tempts your tastebuds, you can click here to purchase a copy! I launched a promotion today for 30% off for the 1st 30 customers. Just enter the coupon code THIRTY at checkout, and you will be on your way to having delicious soups! 

Now, let's eat! I haven't posted a dessert recipe in a long time, but I wanted to transform an old favorite with a new twist. Ry and I went to our neighbors' house for dinner a couple of weeks ago, and I wanted to bring a simple sweet paleo treat. These date nut balls are extremely quick and easy to make. You can make them into bars by rolling out the mixture on parchment paper, cooling in the fridge or freezer, and then slicing, or you can take the easy road like I did and just roll them into balls. This little treat has no added sugar, so they also work as a quick grab-and-go snack when you need a little fuel during the day.

PALEO DESSERT DATE NUT BALLS

SERVES 8 (24 Balls), PREP TIME: 10-15 MIN, COOK TIME: N/A 

Ingredients:

  • 1lb. whole pitted dates
  • 2/3 cup almond flour
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds

Instructions:

  1. Chop dates in food processor
  2. Add almond flour until combined
  3. Put date/almond flour mixture in a mixing bowl and add remaining ingredients
  4. Mix thoroughly (I use my hands) and then roll into 24 one-inch balls
  5. Refrigerate until serving and then enjoy as dessert, post-workout fuel, or a great travel snack!

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 (www.ericagannett.com). 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

Ingredients:

  • 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

Instructions:

  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
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