Sometimes there is nothing like a good cup of soup and with this recipe you are in for a treat. Our roasted tomato cream soup will fill you up and keep you warm. As with all our recipes it is also incredibly easy to make, nutritious and healthy.
7-10 roma tomatoes
8 ounces grape or cherry tomatoes
6 cloves garlic, peeled
5 tablespoons avocado oil
2 teaspoons salt
10 basil leaves (or a handful works well)
1 teaspoon pepper
8 ounces coconut milk
Pre-heat oven to 350 degrees fahrenheit.
On a baking sheet place roma tomatoes, grape tomatoes and garlic. Coat with avocado oil and 1 teaspoon of salt, mix so tomatoes are fully coated with oil.
Bake for 25 minutes or until skins of tomatoes begin to peel and blister. (you need to keep an eye on your tomatoes, they may smoke).
Place tomato mixture and basil in blender, blend for 1 minute.
Place blended mixture into a stove top pot. Mix in coconut milk, remaining salt and pepper.
Turn heat on low and let simmer for 30 minutes.
Serve and enjoy warm.
Bread can be one of those recipes that can intimidate even the most advanced baker. Thankfully, you have nothing to fear with this recipe and you certainly don’t need to be an advanced baker to serve up this amazing bread.
But what exactly is an “all-purpose” bread you ask? Well, our all-purpose paleo bread can be utilized for almost all your paleo “bread” needs. This means that this recipe can be used to make bread for sandwiches, biscuits or just regular toast for breakfast! So, let’s jump in and get our bread baking.
8 ounces + 1-2 tablespoons coconut milk
1/2 tablespoon apple cider vinegar
2 1/2 cups “Paleo” flour (we buy ours at Natural Grocers but if you need to make your own, mix equal parts coconut flour, almond flour and tapioca flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons gelatin
7 tablespoons red palm shortening
Pre-heat oven to 375 degrees fahrenheit.
Place 1 tablespoon of palm shortening on a paper towel and coat the inside of a bread pan. Place bread pan to the side.
In a small bowl mix together 8 ounces of coconut milk and 1/2 tablespoon of apple cider vinegar. Place bowl to the side.
In a large bowl mix together paleo flour, baking soda, salt and gelatin.
Add 6 tablespoons of palm shortening to dry mixture. Using a fork “cut” the shortening into the dry mixture, you do this by using the fork to push the shortening into the flour. Continue to do this until you the mixture looks like wet sand.
Add coconut milk, apple cider vinegar mixture to your large bowl. Knead your mixture until you are able to form a ball of dough that doesn’t crumble apart. You may need to add 1-2 tablespoons of additional coconut milk to achieve this.
Place dough in your bread pan and cook for 50-55 minutes or until golden brown.
Let cool and then enjoy all your hard work!
The popularity of bullet proof tea and coffee has been on the rise lately and we thought it would be a great recipe to share with you all. The basis behind this magical drink is that the coconut oil and caffeine in the drink increases your energy and cognitive functions without the crash of a normal cup of coffee or tea. Essentially, it will get you up and running and keep you going with out the normal afternoon slump.
While the coffee version is great, we prefer our tea. We’ve tried several different versions but we like taking a slight twist on Tim Ferris’s preferred mixology.
The morning can be so busy that sometimes it’s good just to be able to get your breakfast going and let it cook itself. This breakfast bake is the perfect dish and it will give you, your time back in the morning. Prep takes about 10 minutes and then you can let it bake while you’re preparing for your day.
Preheat oven to 350 degrees fahrenheit.
Grease oven safe dish. (Dish should be about the size of a small plate and have a cover)
In the oven safe dish whisk together 2 eggs and 4 tablespoons of coconut milk.
Add garlic, onion, salt and pepper to eggs, combine throughly.
Add shredded sweet potato and bacon to eggs.
Add sausage in small chunks, combine throughly.
In a separate bowl whisk together 1 egg and 2 tablespoons of coconut milk. Pour over mixture in oven safe dish.
Cover oven safe dish and bake for 30 minutes.
Remove cover and bake for 5 minutes, or until top starts to brown slightly.
This breakfast will fill you up and fuel you through your day. It will also save you time when you’re trying to get ready.
I’ve tried several different methods for making coconut yogurt. My biggest issue with all of them were that they were extremely involved and time consuming. I decided I needed to find an easy way to make coconut yogurt with as limited involvement as possible, because let’s face it we try to keep recipes as simple as possible on this blog.
Don’t worry though, in this case simple is exactly what you need to make fantastic coconut yogurt.
1 can of coconut milk (the fuller fat the better)
2 probiotic tablets (mine were rated at 10 billion), you’ll need to break these open as you’ll just be using the powder and be discarding the casings.
3 teaspoons of honey
1 teaspoon of gelatin
*you’ll also need 1 mason jar.
Turn your oven light on, just the light you do not need to turn on the oven. The heat from the light will be enough to incubate the yogurt and give it the sour taste that you like.
Open the can of coconut milk and scoop out the thick coconut cream that has formed at the top of the can and place in a clean mason jar.
After you have scooped out the thick coconut cream, add roughly 5 tablespoons of the remaining liquid to the mason jar with the cream. (The remaining liquid can be saved and added to smoothies!)
Add the probiotic powder, honey and gelatin the mason jar and stir to combine.
Stick in the over with the oven light on for 24 hours (do not cover).
After 24 hours remove from the oven.
You’ll notice that the yogurt has separated, a milky color liquid on the top and a clear liquid on the bottom
For a thicker yogurt, spoon the milky top layer and half the clear liquid into a blender, blend and enjoy!
For a thinner yogurt, place all liquid into a blender, blend and enjoy!
As a note, if you plan to refrigerate the yogurt and not consume it right away it is best to prepare the thinner yogurt. The yogurt will become thicker the longer it is in the fridge. While there are several steps for this recipe it is well worth your time, you’ll become addicted to this recipe quickly!
Sometimes mistakes are gifts waiting to show up! In this case it couldn’t be truer. I was playing around with making a coconut cream pie and ended up making fudge bars! These bars are rich and will conquer your sweet tooth and coconut cravings.
1 3/4 cups shredded coconut (the all natural, unsweetened kind)
1 3/4 cans coconut milk
1/4 cup honey
3 tablespoons coconut sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons tapioca flour
2 tablespoons gelatin
coconut pie crust base (Instead of pressing into a pie you will press into the bottom of a rectangular pyrex or glass dish and bake, no need to make it come up the sides you are simple making a base for the fudge)
Prepare crust bottom for fudge, see notes above and link to recipe.
Toast shredded coconut in a frying pan over medium heat, this will take a few minutes and it is best to keep stirring the coconut and keep your eye on it.
After coconut is golden brown remove from heat and set aside.
In a pot combine coconut milk, honey, coconut sugar, vanilla and salt; simmer for 10 minutes.
After 10 minutes turn off heat.
Then add 6 tablespoons of the heated milk mixture to a small bowl and whisk in gelatin.
Add gelatin mixture, tapioca flour and toasted coconut to pot; combine everything thoroughly.
Pour combined mixture over coconut crust base and place in the fridge.
Let set for 2 hours.
This is just what you need when you’re craving something sweet!
Pre-heat the oven to 425 degrees F.
Peel the sweet potatoes, slice them and place them in a pot or steamer for about 20 minutes, until they are soft.
Meanwhile, make the Paleo Pie Crust so the base is ready.
Once the sweet potato is cooked, place the eggs, cooked sweet potatoes, coconut milk, honey/agave, cinnamon and salt in a food processor and pulse for about a minute, or until well blended.
Pour the pie filling mix into the baked Paleo Pie Crust, reduce the oven heat to 350 degrees F and bake the pie for 45 minutes.
Remove the pie from the oven and allow it time to cool, then refrigerate it for at least an hour for the pie to set before serving.