Tag Archives: Strawberries

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 350º degrees. Grease a cookie sheet or line it with parchment paper. Set aside.


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


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!

Red, White and Blue Smoothie!

Red White & Blue Smoothie Collage


Fourth of July is coming up fast! So in honor of the Red, White & Blue, I have a brand new smoothie for you.

It is thick, delicious, and you have a protein powder option. There are three layers, but it is not difficult, although it does take about five minutes longer than a regular straight up blended smoothie. It is worth it to do something extra special for yourself. The white layer is simply some creamy full fat coconut milk. This smoothie is packed with clean nutrition.

Red, White & Blue Smoothie

Blue Layer Ingredients:

1 Cup Frozen Blueberries

1/2 Fresh Banana

1/4 Cup Coconut Milk

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Coconut Oil

1/2 Teaspoon Vanilla Extract

White Layer Ingredients:

1/4 Cup Full Fat Coconut Milk

Red Layer Ingredients:

1/2 Cup Fresh Strawberries

1/2 Cup Frozen Sweet Cherries

1 Medjool Date, Pit Removed

2 Tablespoons Coconut Milk

1 Tablespoon of a Clean Protein Powder (I used Philosophie Berry Bliss Vegan Protein and Superfood Powder)

Directions: Blend the Blue Layer. Pour into a clear glass. Gently add the 1/4 cup of coconut milk for the next layer.

Blend the Red Layer, Pour on top. Add a few berries and a straw!


Note: All the fruit I used was organic. Omit the protein powder for the Specific Carb Diet. Replace Black Cherries for all Strawberries if very Low FodMap.

Eat Your Nutrients!

Eat Your Nutrients!

Strawberry Lemonade Ice Cream

strawberry lemonade ice cream 3 with text

I have a Spring “ice cream” recipe for you today that is tart, creamy and dairy free! It uses a pound of fresh strawberries, lemon juice, lemon zest (for the zing), coconut milk, honey and a pinch of salt. It is beneficial to use whole fruit in treats whenever possible to get in the fiber and nutrients the way they were meant to be consumed. It also slows down the absorption of sugars, as opposed to just using a juice with the fiber and fruit extracted. This Strawberry Lemonade Ice Cream is a Low FodMap recipe as well with just a quarter cup of honey in the batch, and it serves six! This would be delicious as an Easter treat or served at a Spring cookout. I really love the color of this ice cream, it is a beautiful shade of pink, all natural, and just a few ingredients. All you need is a blender…..no cooking…..and an ice cream maker. The one I use is the Cuisinart hereI have had it for years and it keeps going strong!

strawberry lemonade ice cream 4 with text


Strawberry Lemonade Ice Cream


1 Pound Fresh Strawberries

1 Can Full Fat Coconut Milk, No Additives

6 Tablespoons of Fresh Squeezed Lemon Juice

Zest of Two Organic Lemons

1/4 Cup Clear Honey

Pinch of Himalayan Pink Salt or Sea Salt


Clean and hull the fresh strawberries and place in the blender with the can of coconut milk. Zest the lemons and put the zest in the blender. Then, squeeze the juice of the lemons and add to the blender. Add the honey and salt. Blend on high for one minute, or until smooth.

Place in a sealed container in the refrigerator and chill for four hours and up to 24 hours. When chilled, churn your ice cream and serve. If you have any leftover, you can freeze it in a air tight container. When eating any leftover ice cream, make sure it sits at room temperature about 10 minutes to allow the ice cream to soften again.

Serves 6

Eat Your Nutrients!

Eat Your Nutrients!

Strawberry Nut Bites

Valentine’s Day is a fun time to eat these delicious little pop ins. They are rolled in crushed, organic, freeze dried strawberries that burst with flavor in your mouth and have the health benefits of Raw Almonds and Walnuts! I recently finished reading The Blue Zones: Lessons for Living Longer from The People Who Lived the Longest by Dan Buettner, and eating nuts is one of the things the octogenarians in all the blue zone regions had in common. They are simple to make and portable. I have been packing them in lunches, (include an ice pack), and they are great when you want a little something sweet.  February is a busy month at my house. Three of my daughters have birthdays this month….the 21, 22nd and 23rd, and also my youngest daughter’s adoption day is on the 22nd. For Valentines Day this year my husband is taking me out to our favorite Spanish Tapas restaurant. The food is excellent, and they are very aware and careful about food allergens. It is a Paleo friendly restaurant as well. The recipe for Strawberry Nut Bites is below.

Strawberry Walnut Truffles 1

Strawberry Nut Bites


1 Cup Freeze Dried Organic Strawberries, Like These

1 Cup Raw Walnuts

1 Cup Raw Almonds

1/2 Cup Shredded Coconut, unsweetened

1/4 Cup Clear Honey

2 Teaspoons Pure Vanilla Extract

1/4 Teaspoon Cinnamon

1/8 Teaspoon Himalayan Pink Salt


Place the strawberries in a food processor with a blade attachment and finely grind the strawberries. Remove them from the food processor and put in a medium bowl for rolling the formed nut bites in.

In the same food processor, place your nuts and coconut and pulse until finely chopped. Add the honey, vanilla, cinnamon and salt. Continue to pulse until the mixture forms a ball. Pinch off enough of the nut filling to form 1 1/2 inch balls with your hands, and roll the balls in the strawberries. Store them in the freezer or refrigerator. I like them frozen. They are berry delicious! Sorry, I couldn’t resist!

Whether you have a significant other or not at this time in your life, I hope you have a Happy Valentines Day, spread a little love, and enjoy these nutritious treats!

*Note: 1 Strawberry Nut Bite is a serving if you are very Low FodMap.

Eat Your Nutrients!

Eat Your Nutrients!


Strawberry Sangria Sorbet


Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

I feel sorry for myself plenty on this new diet.  Honestly, I have my moments.  But, dry red wine is allowed. Yipee!  I love wine!  I enjoy sitting with my husband and sipping red wine. I love wine tastings, they are a fun and social event! I like browsing the wine shops.  I like making wreaths out of the corks.  I have had to give up a lot, but not wine.  Red is my favorite anyway, so I am okay with not having white wine.

Sangria’s are so refreshing on a hot summer day, I thought, why not Sangria Sorbet? Here is my version of a spiked summer treat! Adults Only! 🙂


1 pound fresh organic strawberries

1/2 cup fresh squeezed orange juice

1/4 cup fresh squeezed meyer lemon juice or regular lemon juice

1/4 cup clear honey

1/2 cup dry red wine (I used Spanish Grenache)

Blend all the ingredients in a blender until pureed.  Refrigerate until well chilled. Freeze in an ice cream maker, and then hopefully sit outside with someone you really like and enjoy!

4 Servings, or 16 Scoops

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

SCD Paleo Summer Strawberry Pie w/ Toasted Hazelnut Vanilla-Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

The strawberry patches are starting to ripen here, and there is nothing like the flavor of local berries!  You don’t have to give up treats in moderation on a SCD/Low FodMap diet.  I limit my treats to special occasions and stick to the legal ingredients only.  My daughters love fresh Strawberry Pie! Here is a spectacular pie recipe for when you want to treat yourself and those you love, full of ripe, juicy, nutritious strawberries.

First the crust:

Pie Crust Ingredients:

1 3/4 Cup Superfine Almond Flour (Scooped and Leveled)

1 Egg White

1/4 Cup Organic Shortening

1 tsp. fresh lemon juice

1/4 teaspoon Himalayan Pink Salt


Almond Flour Pie Crust

Almond Flour Pie Crust

Preheat your oven 350 degrees. Mix Almond Flour and Salt with a whisk. Cut shortening into the Almond Flour with a pastry cutter (it doesn’t need to be cold).  Add egg white and lemon juice and stir with a fork until it comes together. Press the crust evenly into the bottom and along the sides of a pie pan, crimping the edges as desired.  Bake in the preheated oven fifteen minutes or until starting to turn golden brown and crisp. Cool completely.

Strawberry Pie Filling Ingredients:

5 Cups Organic Strawberries

3/4 Cup Clear Honey

1 1/2 Cups Water

1 Tablespoon Great Lakes Gelatin (orange label)

1 Tablespoon Fresh Squeezed Lemon Juice

1/4 teaspoon Himalayan Pink salt

In a medium sized heavy saucepan, mash 2 cups of the strawberries with a potato masher.  Slice the other 3 cups of berries and place in the cooled pie crust.

Summer Strawberry Pie

Summer Strawberry Pie

To the mashed berries, add the honey, water and salt and bring to a boil.  Once boiling return to a simmer, and simmer the berries for five to ten minutes stirring often.  Stir the gelatin into the lemon juice in a small bowl. Add to the simmering berries and cook for two more minutes whisking to incorporate the gelatin.  Pour the cooked berry mixture over the sliced berries in the crust, evenly.  Refrigerate uncovered until cool, and then cover with wrap until ready to serve!  Make sure you let it refrigerate 4 to 6 hours to fully set up.

Summer Strawberry Pie Filling

Summer Strawberry Pie Filling

I served the pie with my Toasted Hazelnut Vanilla-Orange Ice Cream on top.  The flavors compliment each other very nicely!  You can also serve with Coconut Milk Whipped Cream.

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

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