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Tuesday, August 14, 2018

Lemon Blueberry Tart

Can you believe we are already nearing the end of Summer? I feel like it was just last week I said, Summer just began. We have plenty of time! :( It always goes too fast.. so I have been doing a lot of Summer picking with the kids. The other day we picked a few pints of blueberries. So obviously, a blueberry dessert had to be made! I stopped at Whole Foods for some extra ingredients because I was feeling the perfect combination of lemon and blueberry. This lemon curd is sweetened with local honey only, so you can feel a bit better about devouring it. Believe it or not, this pie is actually packed with protein with the amount of eggs it uses. So, let's just call it a healthy breakfast ;-) If you make this, please let me know how it goes in the comments below!

Summer Lemon-Blueberry Tart
(paleo, grain/gluten-free)

Crust Ingredients:

  • 1/2 cup coconut oil, melted
  • 3/4 cup coconut flour
  • 2 eggs
  • 1 tbsp local honey
  • 1/4 teaspoon salt

Filling Ingredients:
  • 6 eggs, fresh
  • 1 cup lemon juice, freshly juiced and strained 
  • 1/2 cup coconut oil, melted
  • 1/2 cup plus 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon gelatin(unflavored)

Crust Process:

1. Preheat oven to 375°
2. In a large bowl, add melted coconut oil (slightly cooled), eggs, salt, and honey. Mix with a fork until combined.
3. Add in coconut flour. The mixture will look wet for a while. This is normal. The coconut oil will soon start to pick up all of the moisture. Add a tablespoon more coconut oil if it still looks too wet. 
4. Press dough into a 9" prepared tart pan. Use fingers to spread evenly and up the sides. Use a fork to poke small holes in bottom of crust.
5. Bake for 6-8 minutes, or until the sides are golden brown. Remove and set aside to cool. 

Filling Process:

1. Whisk eggs, lemon juice, honey, salt and gelatin  in a large bowl until combined.(The mixture will combine better once it's heated)
2. Bring 1-2 inches of water to a boil in a medium-large saucepan or double boiler. I used a glass bowl on top of a medium-large saucepan. The bowl should be about 1-2 inches from the boiling water(it should not touch)
3. Pour filling ingredients into your double boiler or glass bowl. Continuously whisk.
4. Slowly drizzle in melted coconut oil and continue whisking until coconut oil is combined.
5. Mixture will start to thicken after about 3-6 minutes. Once it becomes thick, it goes fast. 
6. Remove from heat as soon as mixture is thick enough to coat the back of a spoon.
7. Pour filling over prepared crust and refrigerate until cooled and set. 

Thursday, August 2, 2018

Salted Caramel Chocolate Pot De Creme

Hey guys! I know it has been a long time since I've last posted but I am back! Many of my followers have reached out to me wondering where I have been and I just wanted to thank you all for your continued pateince.

This year has been a period of tremendous growth so far for me and I needed to take some time away from my work and redirect some attention myself and focus on my children.

I know in my heart that I made the right choice in taking that step back. I have been experimenting in the kitchen a lot more lately and I just felt it was time to step back into the game, because life is too short to not do what you want to do!

And I mean it when I say life is too short.. Life is wayyyyy too short to not eat the yummy things.. like this pot de creme.. I sort of wish I never made it, because I cannot stop making it.. and I cannot stop eating it. But I don't think my family minds.. I love that this pot de creme requires ZERO baking.. perfect for these hot summer days we have been having. Let me know what you think!




(For the chocolate pot)
  • 4 ounces dark chocolate chips (60-70% works well if using chocolate chips. For Keto, use unsweetened chocolate chips and 1/2 cup xylitol or other sugar substitute)
  • 1 cup full fat organic coconut milk or organic heavy cream
  • 1 tbsp raw honey or maple syrup (for paleo)
  • 2 egg yolks
  • 1 tsp. pure vanilla extract
  • Pinch sea salt
  • Flaked sea salt, to garnish
(For the salted coconut caramel)
I haven't made this keto.. yet ;)
  • 1 cup full fat coconut milk
  • 1 cup coconut palm sugar
  • 1 tsp. pure vanilla extract
  • Pinch sea salt
Chocolate Pot Process:

1. Chop chocolate into small pieces, unless using chocolate chips. 
2. Over medium heat in a medium sized pot, melt coconut milk, chocolate, sweetener (if using). Simmer over low heat until thick (about 5 minutes)
3. In a medium sized bowl off to the side, whisk together egg yolks, pinch of sea salt, and vanilla.
4. Add 1 tablespoon of the melted chocolate to the bowl with the egg yolks and whisk quickly to temper the egg yolks (this prevents the eggs from cooking in the hot chocolate). Repeat with 1 tablespoon at a time with half of your chocolate mixture. 
5. Using a plastic spatula, scrape the egg mixture into the main pot with the chocolate.
6. Pour the mixture into 2-4 ramekins (depending on the size). Set in the fridge for 2-4 hours until set. 

Salted Caramel Process:

1. In a medium pot over medium-high heat, add coconut milk and coconut sugar.
2. Simmer mixture until caramel thickens. This take about 5-7 minutes. 
3. When caramel thickens, add vanilla and sea salt to finish.
4. Let cool in the refrigerator in a mason jar. You can store this for up to 2 weeks. 

Monday, August 7, 2017

Blueberry Jam Sweetened with Maple Syrup!

Hey guys! I have been feeling a little bit under the weather today, so I am snuggled up with my kids and watching TV. Sometimes it's important to listen to our bodies and give ourselves a day or two of rest. 

We went blueberry picking again last week and this time enough made it home that we could do something with! Last time we picked, my 4-year-old decided to eat most of them on the way home. My bad, but at least he filled up on his antioxidants and fiber!

I decided to do something a little different than most of the jam recipes that I have seen on Pinterest. Instead of sweetening the jam with sugar or honey, I thought I would use maple syrup. Maple syrup is super rich in minerals and is an unrefined sugar. I LOVE that this jam isn't too sweet. It has the perfect amount of sweetness and tartness. The natural sweetness and flavor of the berries really come through by not using cups of sugar.. And also, talk about unhealthy!

If you are into canning and storing, by all means... can these babies! I have heard of people doing a water bath method of canning for jams, or using a canner. I don't really have a lot of experience with either, and I knew that we would eat this super fast.

Another difference between this recipe and others you will see is that I didn't use fruit pectin. I chose to use gelatin as a thickener. It worked like a charm!

Another thing that we have been doing is making our own organic yogurt in the instant pot, so we have been using this jam with our yogurt for a healthy alternative to "fruit on the bottom" yogurt. It's a huge hit with my 4-year-old and 9 month old. One of the best parts? My baby can eat this treat since it doesn't contain honey. It's a total mom win!

Let me know what you think.


Easy, Maple Syrup Sweetened Blueberry Jam
(paleo, refined-sugar free)
Makes 1 Pint


  • 2 cups fresh or frozen blueberries
  • 2 tablespoons lemon juice
  • 1/4 cup pure maple syrup
  • 1 teaspoon gelatin dissolved in 1 1/2 teaspoons water (do not let sit for longer than 10 minutes)

1. In a medum-large non-reactive saucepan, add blueberries, lemon juice, and maple syrup.
2. Bring to medium heat until mixture reaches a boil.
3. Boil for about 5-7 minutes until blueberries start to break apart.
4. Remove from heat. Add your "bloomed" gelatin and mix well until gelatin is completely dissolved and incorporated.
5. Let cool slightly for 2 minutes, and then pour your finished product into canning jars.
6. Use your favorite canning method to store the jam, or just be sure to use fresh within one week!