Get Iron Fit

My favorite dessert in the world, hands down, is key lime pie. So, naturally, I had to come up with a Paleo-friendly version so that I could continue eating my dessert crush without any of the gluten, grains and dairy. TA-DA! Here it is, and, may I say, it's SINFULLY DELICIOUS!

CRUST:

1/4 c. coconut oil

2 c. almond meal/flour

FILLING:

1 can coconut creme (14 oz.)

1/2 c. key lime juice, fresh squeezed

1 Tbsp. Nielson-Massey vanilla bean paste (gluten-free)

3 large eggs

3/4 c. Just Like Sugar - Baking

2 Tbsp. lime zest

2 Tbsp. Chia seeds

MERINGUE:

3 large egg whites

1/2 tsp. Lime Juice

6 Tbsp. Just Like Sugar - Baking

1. Preheat oven to 350°F.

2. Melt coconut oil. Stir in almond flour until coated and "sticky." Press into muffin tin, or pie pan, with fingers to create even thickness on the bottom and up sides. Bake in preheated oven for 10 minutes. Remove and set aside until pie filling is prepared. 

3. Combine all filling ingredients, except chia seeds, in  a large bowl and beat with electrc mixer (or food processor) until smooth. Then fold in chia seeds. Pour into prepared pie crust and bake for  about40 minutes. When done, set aside to cool

4. To prepare the meringue, put egg whites into a clean metal bowl. Make sure there is no yolk in the bowl at all. Beat with electric mixer until foamy, then add the lime juice, and continue beating on high until stiff peaks begin to form. Add the sugar in gradually while beating, and whip until mixture is stiff. 

5. Swirl the meringue over the top of the cooled pie, then return to the ovenand bake until the meringue is lightly brown, about 10-15 minutes. 

MERINGUE ALTERNATIVE:  Coconut Creme Cool Whip

Use a can of coconut creme, or place a can of full-fat coconut milk in the refrigerator over night and scoop out the coconut cream that has hardened in the top of your can of coconut milk, and leave the coconut water behind for something else. Like drinking. Place the coconut creme in a bowl with the lime juice and Just Like Sugar and WHIP! Then top the cooled pie(s). No additional cooking needed.

10 baby purple potatoes

1/4c. canned coconut milk

1-2 Tbsp Ghee

6 strips of bacon, cooked

1/4c. scallions (green onions), chopped

2 large cloves garlic

Himalayan Pink Sea Salt, to taste

1. Preheat oven to 350°F.  Place potatoes on baking sheet and cook until soft through. Meanwhile, prepare bacon. 

2. When potatoes are done, place in large bowl and mash with coconut milk, ghee, garlic and sea salt, then fold in bacon and scallions. 

4 avocado

1 mango

1 medium red onion

3 cloves garlic, minced 

1 medium red jalapeno, or to taste

1 medium seranno pepper, or to taste

1 bunch fresh cilantro

Juice of one fresh lime

Chop up all ingredients - bigger for more chunky salsa - and toss in bowl with fresh lime juice. For best flavor, let sit overnight.  

I use jicama to make "chips,," but carrot chips or bell pepper work well for dipping. 

NON-PALEO ALTERNATIVE: 

Add 1/2 c. black or pinto beans and serve with gluten free tortilla chips. 

Whipped Topping:

1/2c. - 1c. coconut creme

1 serving of Vanilla protein (I recommend About Time Vanilla Whey Protein or Healthy N'Fit Vanilla Egg Protein)

Blend coconut creme and Vanilla Protein in bowl with electric mixer until fluffy. 

MEAL IDEA: (Pictured):

1c. mixed blackberries, blueberries, pomegranate seeds + 1/3c. Coconut-Vanilla Whipped Creme + Cinnamon

3c. mixed greens + 1/2c. tomatoes + 2Tbsp. pistachios + oil + balsamic vinegar + Herbes de Provence

4oz. turkey breast

Just in time for Valentine's Day....make this sweet treat for your love, or yourself!!  

4lbs. strawberries

6oz.. baking chocolate

4tbsp. coconut oil

1/2c. cocoa powder (dark or regular)

1/2c. Just Like Sugar sweetner

Melt baking chocolate and coconut oil in double boiler or glass pyrex bowl over soup pot of water on med or med-hi heat - water should be simmering. Stir continuously until melted through.Add cocoa powder and sweetner. Mix until blended. Dip strawberries in chocolate and place on parchment lined cookie sheet. Store in fridge to set chocolate. OPTIONAL: Sprinkle with a coconut flakes or a dusting of cocoa powder while chocolate is still soft!

Crust::

2 1/4c. almond meal

1/8c. Herhey's Special Dark Cocoal Powder

3Tbsp. Coconut oil

2Tbsp. Just Like Sugar sweetner

Filling:

5 medium bananas

3 large eggs

1c. coconut creme

2Tbsp. Chia seeds, whole or ground

1Tbsp. Nielson Massey Vanilla Bean Paste

1tsp. cardamom or nutmeg

Whipped Topping:

1/2c. - 1c. coconut creme

1 serving of Vanilla protein (I recommend About Time Vanilla Whey Protein or Healthy N'Fit Vanilla Egg Protein)

1. Preheat oven to 350°F

2. Mix almond meal, cocoa powder, coconut oil and sweetner in bowl until blended, greating a "doughy" ball. 

3. Place in pie pan and press until flat on bottom and sides. OPTION: Use a muffin tin to make mini pies!

4. Slice one banana and place on top of crust with a little space in between each. 

5. Blend remaining four bananas, eggs, coconut creme, chia seeds, vanilla, and spices in blender or food processor until combined. 

6. Place in crust until almost full. Bake for 35-45 minutes or until toothpick poked in middle comes out clean. Let cool.

7. To make whipped topping, blend coconut creme and Vanilla Protein in bowl with electric mixer until fluffy. Spread thinly over cooled pie. Bon Appetit!! 

Chocolate (optional):

6oz. baking chocolate

4tbsp. coconut oil

1/2c. cocoa powder (dark or regular)

1/2c. Just Like Sugar sweetner

Chocolate: 

6oz. baking chocolate

4tbsp. coconut oil

1/2c. cocoa powder (dark or regular)

1/2c. Just Like Sugar sweetner

Filling: 

1-2 medium bananas

1tsp. chia seeds (whole or ground)

1tsp. Neilson-Massey Vanilla Bean Paste (Gluten-Free)

1/2 teaspoon cardamom or nutmeg

1. To make filling, blend bananas, vanilla and chia in blender or food processor until combined. Set aside.

2. Melt baking chocolate and coconut oil in double boiler or glass pyrex bowl over soup pot of water on med or med-hi heat - water should be simmering. Stir continuously until melted through.Add cocoa powder and sweetner. Mix until blended. 

3. Place paper or silicone baking cups - I use the silicone minis -  on a cookie sheet. Fill each cup with chocolate until the bottom of each cup is evenly covered. Place in freezer to set chocolate. 

4. Once bottom layer of chocolarte is set, pour in banana filling, making sure to leave some space on edges for chocolate to fill in. Place in freezer 5-10 mins until set, then fill cups with remaining chocolate to cover. Freeze until chocolate is set. Store in refridgerator or freezer. ENJOY!!

INGREDIENTS:

1 whole duck

1 pound bacon, ends and pieces give best flavor

1 pound mushrooms

3 medium sized scallions

2-3 garlic cloves, minced

Herbes de Provence

1/2c. water

Crockpot or covered roaster

DIRECTIONS:

1. Cut up mushrooms and scallions and place in bottom of crockpot. with water. 

2. Place duck on top of vegetables and drape with bacon. 

3. Sprinkle spices and garlic.

4. If using a crockpot, cook on lowest setting for about 6 hours (more or less depending on temperature), basting regularily if possible. If using conventional oven, roast at 350°F for 20 minutes per pound. Let cool for 15 minutes before carving. 

12 oz. organic kale leaves

2 Tbsp.  avocado oil

Spices, to taste: 

Smoked Seas Salt (Whole Foods)

Garlic

Red pepper flakes

DIRECTIONS:

Preheat oven to 200°F. 

Put 1 tbsp. olive oil in large ziploc bag. Add 6 oz. of kale leaves. Shake to cover, then spread on lined - parchment or Silicone - cookie sheet. Repeat with other half of oil and kale. Sprinkle with salt and spices to taste. 

Bake in oven 35-45 minutes, until crisp, turning kale leaves over every 10 minutes.

Store in airtight container.