We are still here in gorgeous South Dakota. Yesterday we went to Mount Rushmore and marveled at this piece of Americana. Pictures definitely don’t do it justice.
Then we went on some gorgeous nature drives through Custer State Park. We stopped off at the grocery store first to and pick up a bag of apples and carrots because we were told there would be wild burros that we could feed. What we didn’t like is that we were told that people feed them crackers and cookies. CRACKERS AND COOKIES? Well we couldn’t have that so we got them some healthy snacks. Of course we did 🙂
Happy Burros 🙂
After a long day of seeing incredible views we were hungry. We stopped off in a little town called Keystone, SD. I really wanted to find something to eat that I couldn’t find at home and I did. (I apologize in advance to the vegan/vegetarian souls.) I had bison ribs. If I do eat meat, I choose bison because it is very lean and has a lot less fat. Of course I was offered the typical potato side dish and bread of which I turned both down. But, this recipe for Creamy Garlic Avocado Cauliflower Mash would have gone PERFECT. It’s a healthy comfort food side!
I do love mashed potatoes but don’t love the actual potato so much. Not because they aren’t delicious but I don’t love the starch content and that they metabolize as sugar in the gut. They are high on the glycemic index which is the method in which to measure how certain foods spike blood sugar and insulin levels.
But you don’t need to give up the creamy garlic mashed potato flavor. Simple substitutions make all the difference in terms of creating a healthy side that is gluten free, full of fiber, protein, good fats, low-calorie and low in carbs.
Since cheese isn’t included on the paleo or vegan diet, you can omit the cheese or use nutritional yeast instead and make this true paleo and vegan.
Four ingredients (5 if you count the ice cubes) and super chocolaty rich. Hubby’s wicked sweet tooth totally approves of these. He puts his in the freezer for an hour to eat with a spoon or sometimes as popsicles. It just depends on his mood.
In the summer I like to keep different organic fruits in the freezer (Target usually has them the cheapest around me) and keep a few cans of organic coconut milk in the pantry (usually Trader Joe’s brand). That way I’ve already got 1/2 of the ingredients I use in my smoothies, frosty treats and popsicles.
Blueberry Muffin Smoothie – Dairy Free, Vegan and Paleo
Blueberries are such a glorious fruit. Of all the fruits, berries are my favorite. They are full of antioxidants, fiber and are just so darn pretty. Combine with flax seed for a fiber rich, filling, delicious smoothie.
Dairy-free, vegan and paleo. A healthy way to start the day or a delicious dessert treat. I was in the mood for a super sweet smoothie so I added 1 packet of organic stevia, stirred it in and it was perfect. That being said, this smoothie was already pretty sweet made without it.
Blueberry Muffin Smoothie - Dairy Free, Vegan and Paleo
If I served you this pudding you would be telling me how yummy, creamy and chocolaty it is in between mouthfuls. Then when I told you what the magic ingredient is you might unfriend me for lying to you. But I swear it’s the truth.
Want to know? Keep reading only if you promise not to call me a liar.
AVOCADO! Seriously, AVOCADO!
When I first read the ingredients I honestly was going to make it expecting to say “do not fall for this”.
But gosh darnit to all heck, this was SO good! Excuse my language. It’s rich, chocolaty, dairy-free, gluten-free, paleo and vegan optional – if you are into that sort of thing. Quick and easy to make so why not just give it a try.
I love Chinese food but eating healthy and Chinese food don’t always go together. I’ve posted a couple of great paleo Chinese dishes like my paleo orange chickenandpaleo faux fried ricewhich I make on a regular basis so this dish will feel right at home.
I found this great recipe, made a few minor tweaks, grabbed some butter lettuce and I was a happy Bunny. Nommy nom nom.
Even better was that the main cooking time of this dish goes on in the slow cooker but it’s the quickest slow cooker recipe I’ve made. What sped it up was the few minutes of sauteing the chicken. A few minutes saved a few hours in the slow cooker so that was cool.
My hubby is usually my taste tester and I knew he loved this recipe because after he had eaten this 2 times he asked if there was any more left. The first time he had it he ate it warmed but then he started eating it on organic pita bread cold like it was a fancy chicken salad.