Tag Archives: Strawberries

Strawberry Pecan Granola Tart

You know what I love about February besides having three of my daughter’s birthdays in this month and Valentine’s Day? I start seeing good strawberries in the store again! I also find people are starved for color, and February is full of red and pink and hearts. These Strawberry Granola Tarts are just right!

Strawberry Pecan Granola Tart

Strawberry Pecan Granola Tart

The crust for the tart is a coconut pecan crust that is grain free. It rolls really well and blind bakes beautifully. The pecans and coconut in the recipe with a touch of honey makes it very tasty!

There is a jammy berry bursting filling that has berries cooked down to intensify the strawberry flavor naturally, and fresh strawberries stirred in afterwards, along with some coconut butter to add creaminess.

The granola on the top of this tart adds a crunchiness that is fun to eat and delicious with the creamy filling. It is crunchy and airy with the freeze dried strawberries, toasted coconut flakes and crunchy chopped pecans. The granola topping stands alone in my opinion, so make extra to snack on!

Strawberry Pecan Granola Tart with Coconut Pecan Crust

Strawberry Pecan Granola Tart with Coconut Pecan Crust

 

Strawberry Pecan Granola Tarts

Strawberry Pecan Granola Tarts

 

Strawberry Pecan Granola Tarts (makes two small or one pie sized)

Coconut Pecan Crust

For the crust: Preheat your oven to 350Âș degrees F.

In a food processor with a blade attachment add the following ingredients:

1/4 Cup of Coconut Flour

1/3 Cup of Pecan Halves

1/4 Cup of Coconut Butter (I could eat this brand right out of the jar)

1/4 Cup of Coconut Flakes (unsweetened, shredded)

1 Egg

2 Tablespoons of Honey

1/8 Teaspoon of Sea Salt

Pulse all the ingredients in the food processor until it forms a ball. Grease your pan of choice. This is either a full sized pie pan, or like the ones I used which hold 2 Cups each.

Roll out the crust between two pieces of parchment paper or plastic wrap with a rolling pin. If you have two pans, divide the crust in half, one for each pan. Take off the top layer of parchment after rolling the crust out, and carefully transfer it to the pans. It will probably need some patching, so use your fingers to form the crust to your liking. Don’t panic. 🙂

Bake for ten minutes, or until the crust is golden brown on the edges. Remove it from the oven and cool. Now let’s make the filling!

Coconut Pecan Pie Crust

Coconut Pecan Pie Crust

Filling

1 Lb. of Fresh Strawberries for making the jam filling

1 Cup of Fresh Strawberries for stirring in

1/4 Cup of Coconut Butter

3 Tablespoons of Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

a Pinch of Sea Salt

In a heavy medium saucepan over medium high heat, cook the ingredients. When the jammy filling comes to a simmer, mash the berries using a potato masher to break up the berries. Continue cooking for five to ten minutes at a high simmer until the mixture thickens,stirring occasionally. Remove from the heat and fold in one cup of fresh diced strawberries. Set aside to cool.

Strawberry Granola Topping

This is an easy peasy granola, and you are going to love it!

1/4 Cup of Pecan Halves

1/4 Cup of Freeze Dried Strawberries (my favorite here)

1/4 Cup of Dang Lightly Salted, Toasted Coconut Flakes (they are amazing straight out of the bag…here. Easy to find in grocery stores too)

Directions: Break up the strawberries and coconut flakes with your hands or a knife. Coarsely chop the pecans. Mix them all together in a bowl.

Simple Strawberry Granola Ingredients

Simple Strawberry Granola Ingredients

Assemble the Strawberry Pecan Granola Tart.

Pour the Jammy Strawberry filling into the cooled pie crust, and spread it evenly. Sprinkle the delicious, crunchy Strawberry Granola Topping on top. Be artistic! Refrigerate for four hours before serving.

Happy February!

Dishing it Up! Strawberry Pecan Granola Tart

Dishing it Up! Strawberry Pecan Granola Tart

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Patriotic Nice Cream Sundae

A cold something something that is creamy and cooling when sliding down sends me into bliss mode on a warm day. I know it does for you too! That’s why ice cream is so, so popular. It reaches the feel good receptors in our brain!

I love making this particular sundae around Independence Day aka July 4th because there are fresh, local, juicy berries at the Farm Market!

This recipe is healthy, cold, creamy, and bursting with berries which are full of antioxidants, vitamin c, fiber and sunshine! If you have been working out like me, there is also a good dose of potassium in the bananas!

Patriotic Nice Cream Sundae

Patriotic Nice Cream Sundae

Patriotic Nice Cream Sundae

You will need a high speed blender to make the Nice Cream, and it is simple and quick!

Ingredients:

Sundae Topping:

1 1/2 Cups of Juicy Strawberries

1 Cup of Juicy Blueberries

Place the washed berries in seperate mixing bowls, and muddle with a potato masher or pastry cutter to release some of the juices and break up the berries a bit.

Nice Cream

3 Bananas, Ripe and Frozen

1 Tablespoon of Honey

2 Teaspoons of Fresh Squeezed Lemon Juice

Blend on high until creamy. You will need a plunger to push down the bananas. Blend just until incorporated!

Layer the Nice Cream and Berries as desired. Eat immediately.

You know what I will be doing at some point this holiday weekend! 😉

Cheers!

Eat Your Nutrients!

Eat Your Nutrients!

 

Patriotic Nice Cream Sundae

Patriotic Nice Cream Sundae

 

Easter Recipes Roundup!!!

Easter is this weekend. What plans do you have? Have you been preparing for a celebration?

My daughters are on Spring break this week, and yesterday, we colored eggs, planted pansies in the garden, and visited our local bookstore. The girls are avid readers and wanted to stock up on new releases.  It is so nice after Winter to see some color! Colorful eggs, flowers, and Spring pastels everywhere! I love it!

I have put together a roundup for you of recipes from the blog that would be perfect for Easter, starting with these kid favorite, Grain Free Bunny pancakes!  (For the young in all of us! You know you want your pancakes in bunny shapes!)  Find the recipe by clicking the link below. They are a joyful way to start your morning!

 

For a healthy and beautiful Easter Dinner spread, I suggest a starter of Bacon Wrapped Asparagus.

 

 

As a main course, make this Bacon, Tomato and Basil Spaghetti Squash Casserole with a Spring Strawberry Sugar Snap Pea Salad.

Spagehtti Squash Cass 5

Bacon, Tomato, and Basil Spaghetti Squash Casserole

 

Strawberry Sugar Snap Pea Spring Salad

Spring Strawberry Sugar Snap Pea Salad

For a stunning seasonal dessert, serve this gorgeous SCD Paleo Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream, and everyone will be thinking you are the Hostess with the Mostess!

 

 

……and if you need ideas for all those hard boiled Easter Eggs, make these little peeps! They are so fun, festive, and easy!!!

paleo peeps 4 with type

Have a lovely Easter weekend! Ming says Hello!!!!

Hello From Ming!

Hello From Ming!

 

You’ve Got the Beet! – Day 7 – Seven Days of Smoothies

Today is the final smoothie recipe of the Seven Days of Smoothies series! You’ve Got the Beet! has a respectable amount of fiber from figs (6% per medium fig). Sweet delicious figs also contain calcium, potassium, magnesium, Iron, Vitamins B, C, Selenium, Phosphorus and Zinc. There are two colorful vegetables incorporated into today’s smoothie, (you guessed it beet, and also carrot). Strawberries are a low sugar addition to this smoothie and provide over 140% RDA of Vitamin C. Choose your favorite dairy free milk to add, and don’t forget the protein!

You've Got the Beet Smoothie - Day Seven, Seven Days of Smoothies

You’ve Got the Beet Smoothie

Ingredients:

1 Cup Frozen Strawberries

2 Turkish Figs (soak them if they are not soft for ease in blending)

3 Baby Carrots

1 Slice of Beet (about a Tablespoon)

1/2 Cup Dairy Free Milk

2 Tablespoons Pomegranate Juice Concentrate

1 Tablespoon Fresh Squeezed Lime Juice

Blend it thoroughly to incorporate those figs! Then add:

2 Tablespoons of Grass Fed Gelatin or Your Favorite Protein Powder (add after initial blending and blend just until incorporated to prevent foaming).

Here is a recap of the smoothies shared during the Seven Days of Smoothies! When rotated into your routine, they will keep you from getting into a rut with food choices, and help you include a colorful array of nutrients into your diet!

Razzleberry Rad – Day 1

Blue Bumbleberry – Day 2

Orange U Sweet – Day 3

Kale Me Later – Day 4

Chocolate Mocha No Moo – Day 5

Creamy Dreamy Tropical Ginger – Day 6

You’ve Got the Beet! – Day 7

Perfect Shouldn’t Be The Enemy of Good

Just Picked Organic Strawberries

Just Picked Organic Strawberries

Perfect Shouldn’t Be The Enemy of Good.
Let’s take these strawberries as an example. They are small, local, and full of flavor berries picked fresh and ripe from the vine. They haven’t traveled miles to get to you before you eat them. Some might consider them perfection and some might not. Maybe they are too small or not pretty enough. They have some blemishes. They also are full of flavor and vitamins and taste really, really strawberry-ish. I actually prefer them, but I still eat organic berries that have traveled when these are not available. Which kind do you prefer? Whichever kind you prefer, would you refuse to eat a strawberry unless you could get strawberries during strawberry season? How about vegetables? Would you never eat vegetables unless they were perfect from your own garden? That would deprive you of all the necessary, glorious benefits of vegetables for months. You may like to eat local and seasonal, and that’s ok. It’s great!
What’s my point? Do we choose perfection in our lives, and if something can’t be perfect, do we toss the idea, action, or life choice to the side and forget it? If so, are you missing out and holding yourself to such a high standard that you aren’t progressing in your life as you would like?
Maybe it is beginning something you have wanted to do, and you put it off, and put if off, because the time isn’t perfect, or something needs to happen before it is the perfect time.
If you decide to step out and do it anyway, whether it is starting to eat better, an exercise program, a job change or new career, cutting out the processed food, losing weight, working on a health concern, learning to cook healthier, asking for help, healing a relationship, taking time for spirituality, slowing down, speeding up, whatever is something in your life that you would like to address
.Do it now! Don’t wait for everything to be perfect. One baby step at a time is sometimes all it takes to start propelling you forward in the direction you want to go. Step out in faith without fear and begin! Good is well, good! It is excellent, fantastic, positive, superb and marvelous! So go ahead. Get started! It doesn’t have to be perfect.
To work with me, contact me at sandrashieldshealthcoach.com
Or email me at: sandrashieldshealthcoach@gmail.com for more information

Summertime Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

Summertime Paleo Strawberry Shortcake

Do you love eating with the seasons? One of the things I enjoy about strolling through the local farm market is all the ideas I get from seeing what is being sold that day. It is like candy for the eyes, all the colors from the fresh produce and homemade items the vendors are selling, not to mention the interesting conversations you can have while there. It is a casual, happy, chatty place, and people are talking about one of the subjects I love most….good food! The farmers are so excited to talk about their food and let you taste their early spinach that is just like “butter” or describe to you how they used these gorgeous garlic scapes to make their dinner last night. (see the photo below, and you will see what I mean about a work of art! The garlic scapes look like an impressive sculpture!)

I had gone so long eating frozen strawberries and organic strawberries in the plastic cartons this winter. When I tasted these small, picked ripe from the vine that morning strawberries, and popped the first one in my mouth, I knew I had to make a recipe for Summertime Paleo Strawberry Shortcake.

This recipe contains all the elements that I find appealing. It is full of everything a strawberry shortcake should have, ripe juicy berries, sweetness, softness from the shortcake, cool whipped topping, and eye appeal.

Give it a try! You won’t be disappointed!

Paleo Strawberry Shortcake

At least four hours before serving the shortcake, place a can or two of full fat coconut milk in the refrigerator so the coconut cream rises to the top.

Preheat Oven 350Âș degrees. Grease a cookie sheet or line it with parchment paper. Set aside.

Ingredients:

For the Strawberries:

3 Cups Red Ripe Strawberries, Cleaned and Sliced

2 Tablespoons of Clear or Raw Honey (clear if eating low fodmap)

2 Teaspoons Fresh Squeezed Lemon Juice

With a potato masher, mash the strawberries, honey and lemon juice leaving some pieces of berries. Set aside to release the juices.

For the Shortcakes:

1 1/2 Cups Superfine Almond Flour

1/3 Cup of Clear or Raw Honey (clear if eating low fodmap)

2 Pastured Eggs, yolks and whites separated

1/4 Cup of Coconut Oil, melted

Zest from 1/2 an Organic Lemon

1/2 Teaspoon Fresh Squeezed Lemon Juice

1/2 Teaspoon Pure Vanilla Extract

1/4 Teaspoon Sea Salt or Himalayan Pink Salt

1/2 Teaspoon Baking Soda

Whipped Topping:

2 Cans of Refrigerated Full Fat Coconut Milk

Directions:

In a medium stainless steel mixing bowl, beat the egg whites until stiff peaks form.  Set aside.

In a large bowl with a hand held mixer, place the eggs, honey, vanilla, lemon zest, coconut oil, salt and lemon juice. Mix for three minutes until it is a thick, creamy ribbon of yellow.

Add in the Superfine Almond Flour and baking soda. Mix until incorporated with a hand held mixer.

With a rubber spatula, gently fold in the egg whites using a lift and fold motion from the outside of the bowl to the center. See demonstration here.

With a half cup measuring cup, scoop the batter onto the prepared cookie sheets, evenly distributing into four shortcakes. Bake in your preheated oven for 12 minutes or until starting to brown and a finger pressed into the top doesn’t leave an indention.

Remove from oven and cool.

Open the can of chilled coconut milk, and scoop off the cream on the top. Whisk briefly in a bowl.

Summertime Paleo Strawberry Shortcakes Ready to Assemble

Summertime Paleo Strawberry Shortcakes Ready to Assemble

To assemble the dessert: Cut one shortcake in half. Put one half on a plate. Top with some strawberry mixture. Add the other half of the shortcake, more strawberries and top it with whipped coconut cream.

A perfect Summertime dessert!

Simmertime Paleo Strawberry Shortcake

Summertime Paleo Strawberry Shortcake

 

Farm Market Organic Garlic Scapes

Farm Market Organic Garlic Scapes

Eat Your Nutrients!

Eat Your Nutrients!

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