Thai Style Larb Salad

Paleo-friendly Asian food can be hard to find, especially since a lot of dishes are made with soy sauce, which contains gluten and soy. This flavorful Thai-style salad is super easy to make at home!

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  • 1 tablespoon olive oil

  • 1 lb. ground chicken or turkey

  • 1/2 red onion, thinly sliced

  • 2 teaspoons dried mint

  • 1 tablespoon lime juice

  • 1 teaspoon fish sauce

  • crushed red pepper flakes, to taste

  • Romaine or Bibb lettuce leaves, washed

Heat a pan over medium and add olive oil. When oil is hot, add ground turkey and saute, breaking up the meat. Cook for 5 minutes. Add onion and continue to cook another 3 minutes or until slightly softened.

Remove pan from heat and add dried mint, lime juice, and fish sauce. Stir well. Add red pepper flakes to taste.

Serve larb at room temperature wrapped in lettuce leaves.

Blueberry Strawberry & Cauliflower Smoothie Bowl

Topped with homemade paleo granola, banana, chocolate, and mint. Use steamed cauliflower to add creaminess to your smoothie!

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Nice cream, a banana-based frozen dessert is a great and simple treat. No added sugars, just fruit, non-dairy milk, and veggies. I make mine by adding to a food processor:

  • 1 cup frozen sliced bananas

  • 1/2 cup frozen blueberries

  • 1/4 cup steamed cauliflower, cooled

  • 1/2 avocado, sliced

  • 3 tablespoons almond milk

Process until smooth and creamy and top with whatever makes you happy.

Vegan Black Sesame Coconut Ice Cream

Black sesame is a flavor I grew up on and sorely miss sometimes. I decided to make black sesame flavored vegan ice cream using coconut cream, agave nectar, orange liqueur, and toasted black sesame seeds. Best of all, this is a no churn recipe, so there’s no need for an ice cream machine.

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The result is a refreshing yet richly nutty frozen dessert. It’s a little icier in texture due to the relatively low fat content compared to traditional dairy ice creams. The addition of orange liqueur is to lower the freezing point of the mixture, so it doesn’t become rock hard.

  • 3 tablespoons black sesame seeds

  • 1 can (13 oz.) coconut cream (such as Thai Kitchen)

  • 3 tablespoons agave nectar

  • 1 tablespoon orange liqueur

Heat a small skillet over low. Add sesame seeds and stir constantly until fragrant and nutty, about 2 minutes. Remove from heat and allow to cool completely.

Add sesame seeds, coconut cream, agave, and orange liqueur to a blender or food processor. Cover, blend until smooth and fully incorporated.

Transfer mixture to a freezer-safe container. Freeze overnight.