Paleo Strawberry Shortcake: Vit C, Potassium, Folic Acid and Fiber!

Paleo Strawberry Shortcake: Vit C, Potassium, Folic Acid and Fiber!

Fresh summer strawberries are one of the most popular, refreshing and healthy treats on the planet. Wild strawberries have been popular since ancient times and were used for a wide variety of medicinal purposes such as alleviating inflammation, fever, kidney stones, bad breath, gout and more.

Recent research on the benefits of strawberries from MNT news:

“Bad cholesterol reduced by strawberry consumption, A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and triglycerides reduced significantly, according to the analyses conducted by Italian and Spanish scientists.” source www.mst.com

strawberry-shortcake

Paleo Strawberry Shortcake

Yield: 8-10 shortcakes

INGREDIENTS
  • 300 grams almond flour (about 3 cups)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 tablespoons honey
  • 1 tablespoons fresh lime juice
  • 1 13.5-ounce can full fat coconut milk, refrigerated overnight
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey, to taste
  • 2 limes, zested
  • 1 quart strawberries, sliced

INSTRUCTIONS

  1. Shortcakes: Preheat oven to 325 degrees. Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center and add eggs, 2 tablespoons honey and lime juice. Stir dough until well combined. Drop by large spoonfuls onto baking sheet lined with parchment paper. Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
  2. Whipped cream: Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into bowl and beat with hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined. Fold in zest of one lime. Refrigerate until ready to serve.
  3. Assembly: Split the shortcakes and layer with sliced strawberries and whipped coconut cream. Garnish with remaining lime zest.
Sources:
Information: www.mnt.com
Recipe: www.cookeatpaleo.com
 
For more information please visit:
www.restorativehealthclinic.com
 
Spicy Mango Pulled Pork: A Crock Pot Recipe

Spicy Mango Pulled Pork: A Crock Pot Recipe

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Ingredients:
2 lbs organic pork tenderloin
2 cups vegetable or chicken broth
1 medium yellow onion, finely chopped
1 habanero, finely diced
8 oz Mango Salsa (I use Trader Joe’s brand)
1 cup dried apricots, halved or quartered
1 tbsp minced garlic
2 tbsp sea salt
1 tsp black pepper
1 lime

Crock Pot Preparation:
Place pork tenderloin into slow cooker, and cover with yellow onion, habanero, garlic, and dried apricots. Sprinkle salt and pepper evenly over dish. Pour salsa over pork and ingredients, followed by your broth.

Optional:
-Add fresh-squeezed lime juice from 1/2 a small lime into slow cooker
-Add 1-2 additional habanero peppers for extra spice

On low heat, cook the tenderloin for 6-8 hours. Internal temperature of the tenderloin should  reach at least 145 °F.

Serve with a wedge of lime and your choice of side! I recommend cilantro quinoa, or whole grain corn tortillas. This is also delicious atop spaghetti squash for those on a grain-free diet.

Dr. Kaley Bourgeois

Zesty Southwest Kale Chips

Zesty Southwest Kale Chips

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Ingredients
:
1 large bunch of kale
1 tbsp olive oil
1 tsp sea salt
1/4 tsp ground cumin
1/4 tsp chipotle
1/4 tsp smoked paprika

Preheat oven to 350 °F


Preparation
:
Pre-cut and air dry kale, then place into a large bowl. Drizzle olive oil over kale, gently tossing leaves to ensure even distribution. Sprinkle salt, cumin, chipotle and smoked paprika over kale as you continue to turn and mix the leaves.

Lay out evenly on a large baking sheet, minimizing overlap of the kale. This will provide crispier, tastier leaves.

Bake at 350 °F for 12 minutes

 

Munch. Crunch. Enjoy.

 

 

Dr. Kaley Bourgeois

 

Paleo Pumpkin Bites

Paleo Pumpkin Bites

~Grain free~Sugar free~Dairy free

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Ingredients:
1/2 can of organic pumpkin puree (7.5 oz)
1/4 cup full fat coconut milk
1 medium mashed banana
1/4 cup almond meal
1/4 cup coconut flour
2 egg whites
1 tsp baking soda
2 tbsp cinnamon
1/4 tsp sea salt
1/4 tsp vanilla extract
Stevia to taste

Preheat oven to 350 °F

Preparation:
In a small bowl, combine almond meal, coconut flour, baking soda, cinnamon, salt and stevia. Set aside. Us a larger bowl or mixer to combine pumpkin, coconut milk, banana, egg whites and vanilla. Mix until smooth.

Slowly add in dry ingredients until batter thickens–it should be slightly thicker in consistency than pancake batter. If mixture is too thick, add more coconut milk 1 tsp at a time.

Spoon batter into a lined cupcake pan. Recipe makes 8 small cakes.

Bake at 350 °F for 40 minutes

 

Cool. Nibble. Smile.

 

 

Dr. Kaley Bourgeois

Savory Kalamata Apple Chops

Savory Kalamata Apple Chops

The only thing missing is bacon (don’t worry, you can add that)
Savory Apple & Kalamata Chops

Ingredients:
1 lb thick-cut boneless pork chops
1/2 cup kalamata olives in red wine vinegar
1 medium apple (I recommend a Pink Lady)
Grated parmesan (optional)

Seasoning:
1 tbsp lemon pepper
1 tsp garlic powder or fresh minced garlic
2-3 tsp sea salt
1 tsp course ground pepper
1/2 tsp ground cumin
1 tsp vegetable oil of your choice

Preheat oven to 400 °F

Preparation:
Season pork chops with 1-2 teaspoons of sea salt and 1 teaspoon of coarsely ground black pepper. Make sure to season both sides, and set aside in a 9×9” baking pan.

On the stovetop, put 1 tsp of oil in a saucepan at low-medium heat. If you are using fresh-minced garlic, add this to the oil first. Chop apple into small, 1 cm squares. Halve or quarter Kalamata olives. Add both to the saucepan, and season with lemon pepper, sea salt, cumin and garlic powder. Saute for 3-5 minutes.

Evenly layer the contents of the sauce pan over the pork chops. Add an extra dash of black pepper, freshly made bacon crumbles or sprinkle on grated parmesan.

Bake at 400 °F for 25 minutes

 

Dr. Kaley Bourgeois

Citrus Fennel Chicken

Citrus Fennel Chicken

Citrus Fennel Chicken
Tangy, sweet, and down right healthy.

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Ingredients:
6 boneless, skinless chicken thighs
2 fennel bulbs
6 small tangerines
1 tbsp lemon pepper seasoning (I used Trader Joe’s)
1-2 tsp sea salt (or to taste)
2-3 tbsp olive oil
1/2 cup tangerine juice (unsweetened)

Pre-heat the oven to 400 °F

 

Preparation:
In a small glass, combine 2 tablespoons of olive oil, tangerine juice, 1/2 of your salt and 1/2 of your lemon pepper. Set aside.

Chop fennel bulbs into medium-sized chunks, approximately 2-3 cm across. Peel and separate tangerine slices. Combine fennel and fruit into a 9×9 inch baking dish and drizzle with 1 tablespoon of olive oil (optional). Sprinkle with half of your remaining salt and lemon pepper.

Place chicken thighs in dish, half burying them into the fennel and tangerine slices. Sprinkle the last of your salt and lemon pepper directly over the chicken. Pour the juice and olive oil over the entire dish, taking care to mix it immediately beforehand so that there is an even distribution of its contents.

Bake for 25 minutes at 400 °F, gently stir and flip contents, then bake for an additional 20 minutes at 350 °F.

 

Eat up!

 

Dr. Kaley Bourgeois