Chocolate Avocado Pudding

1 avocado
1/4 cup cocoa powder
2 Tbs raw honey
2 Tbs plain greek yogurt
1/4 cup almond milk
1 tsp vanilla extract
pinch of salt

Combine everything in the blender until smooth. Serves 2. 

Sorbet

5 Minute Paleo Sorbet

Author: The Lean Clean Eating Machine

Prep time:  5 mins

Total time:  5 mins

 

No need for an ice cream maker on this one. This 5 minute Paleo friendly ‘sorbet’ is dairy free, gluten free and vegan friendly. Oh, and its’ delicious.

Ingredients

• ¾ cup regular coconut milk. Don’t get the ‘light’ version as it won’t work the same.
• 2.5 cups unsweetened frozen fruit (pineapple and mango work great)
• 5 drops liquid stevia

Instructions

1. Place coconut milk and frozen fruit into blender, and blend on high until frozen fruit is completely blended. Add in a little more coconut milk if mixture seems far too thick.
2. Add in 5 drops liquid stevia and blend once again until well mixed.
3. Enjoy!

Notes

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your choosing.

http://theleancleaneatingmachine.com/2013/11/04/5-minute-paleo-sorbet/

5 minute Strawberry FroYo

4 cups frozen strawberries
3 Tablespoons honey
1 cup plain yogurt
1 Tablespoon fresh lemon juice

Directions:
Add the frozen strawberries, honey, yogurt, and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. Serve immediately!

*I used nonfat greek yogurt. The original recipe called for 1/2 cup, so you may want to add more honey and lemon juice than this. I divided it into 4 servings (not small either!) and each serving had 96 calories, 16 carbs, 12.5 g sugar, and 6.5 g protein!

*I tried this with raspeberry/lemon and another time with mango and they were amazing!! Mango may have been my favorite. 

Almond Meal pancakes

Ingredients:

• 1 cup almond meal
• 2 eggs
• 1/4 cup water (for puffier pancakes, you can use sparkling water)
• 2 T oil
• 1/4 teaspoon salt
• 1 T sweetener (we used stevia)

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. 

*Claire loved these! Picky kids might not, but they are really good. Texture wise, they don't hold together like regular pancakes, but still good. 

http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

Coconut Milk Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk (I use the can of coconut cream from TJs, no water to drain)
1 tablespoon sugar or more to taste (optional, can sub stevia) 
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.

http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

Chipotle Steak Burrito

ingredients

1 teaspoon dried oregano 1/2 teaspoon cumin powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper pinch of salt and pepper 2 teaspoons vegetable oil 1 pound skirt steak 4 roma tomatoes, cored and diced small 1 cup finely diced red onion 1 jalapeño chile, seeded and minced 2 tablespoons fresh chopped cilantro (or parsley) 2 cups cooked basmati rice, warm 1 1/2 tablespoons lime juice 1 teaspoon vegetable oil 2 tablespoons fresh chopped cilantro (or parsley) 1/4-1/2 teaspoon salt 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed 1/2 cup sour cream 4 (10-inch) flour tortillas

directions

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro. Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down. Serve with tortilla chips! *I modify this so make it a burrito bowl, use microwave rice, cuban black beans (TJ's) and serve with guac!

http://veryculinary.com/2013/07/22/chipotle-steak-burrito/