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!


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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.


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


  • 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


  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!

Yellow Mango Salsa

Happy Cinco de Mayo! It is 68 degrees and sunny, and I am counting down to my 5-mile evening walk with Chloe. Walking season is officially underway, and I am trying to get in at least 20 miles a week. I decided a long time ago that I love exercising, but walking will always win as my favorite. My ultimate dream is to be the 90-year-old woman in a head-to-toe matching warmup suit walking all around the neighborhood pumping one-pound hand weights. I figure it is never to early to start reaching for your dreams, and I think I am on my way in more ways than one!

Speaking of reaching my dreams, the Kickstarter campaign for my upcoming cookbook Bowls of Love has been insanely successful! The campaign is only on day 4 of 28, and it crossed the 75% funding line today! The whole experience has been incredible, and I cannot thank my backers enough! 

Now, I am off to tend to the guacamole!   

Yellow Mango Salsa:

Serves 4-6, Prep time: 10 min, Cook time: N/A


  • 1lb. mini yellow tomatoes (or any other variety of tomatoes), diced
  • 2 yellow ataulfo mangoes (or 1 large regular mango), peeled & diced
  • 2 small orange bell peppers, diced
  • 1/4 cup finely chopped fresh mint
  • 1 lime
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/8 tsp. pepper


  1. Add all ingredients in a bowl
  2. Stir well to combine, and then refrigerate for a few hours (if possible) - the longer it sits, the better the flavors taste!
  3. Serve on top of your favorite Paleo tacos or as a fresh side dish all Spring and Summer!

Primal Meatza w/ Caramelized Onions & Goat Cheese

What a weekend! I officially launched the Kickstarter project for my upcoming cookbook Bowls of Love. Thanks to the incredible generosity and support of my backers, I have already raised over $6,000 of the $10,000 goal in the first 3 days! I have been reaching out to people like crazy spreading the word, and the response has been spectacular. I am so grateful for the interest in my project, and I am incredibly thankful to reconnect with old friends and meet new people with similar interests. I am so passionate about creating beautiful healthy food for the people I love, and now that mission is spreading like wildfire! The rewards for contributing to the project are great and include signed copies of the cookbook, cooking lessons, cooking parties at your home, and an opportunity to get a recipe in the book dedicated to you! You can check out the campaign at

Tonight's recipe is a paleo pizza known as "meatza" that uses organic, grass-fed ground beef as the crust. I made this for Ry, and he loved it! He is a big cheese lover, so I topped his meatza with some fresh goat cheese. If you stay away from the dairy like me, I recommend adding extra veggies of your choice. These are so easy to make and are incredible delicious! Give them a try folks ;)

Primal Meatza w/ Caramelized Onions & Goat Cheese:

Serves 2-3, Prep time: 10 min, Cook time: 20 min



  • 1lb. organic, grass-fed ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 Tbsp. italian seasoning (rosemary, thyme, basil, oregano, etc.)
  • 1 large red pepper, sliced
  • 1 large sweet onion, sliced
  • 1 tsp. olive or coconut oil
  • fresh crushed tomatoes or small can of tomato paste or sauce
  • 1/4 cup goat cheese, crumbled (optional)



  1. Preheat oven to 425 degrees
  2. Meanwhile, heat oil in a pan over medium heat
  3. Add onions and cook until lightly browned (about 10 minutes)
  4. Add peppers and let cook another 10 minutes until cooked through
  5. Meanwhile, mix the ground beef and all spices/seasonings in a bowl
  6. Press the meat mixture into two pie dishes - the meat "crust" should be very thin
  7. Bake the meat pies for 10 minutes
  8. Remove the dishes, drain the excess fat, flip the meat, and reduce the oven temp to 375 degrees
  9. Top with crushed tomatoes, onions, peppers, and goat cheese
  10. Cook for another 5-10 minutes

Note: The meat crusts will shrink a lot when you bake them, so don't be surprised!