Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.

Recipe (Re)creation: Greek Chicken with Meyer Lemons + Olives

It's been a long time, like a really long time since I last did a post, but I loved this recipe so much it inspired me to get back at it. It's essentially a one pan dish and is done in 30 minutes so it's the perfect weeknight meal. It also happens to be gluten and dairy free and is very kid-friendly. My toddler devoured this dinner and started stealing bites off my plate- it's really that good.

Serves 4

Ingredients:

• 4 boneless, skinless chicken breasts
• Mediterranean seasoning*
• 1 Meyer lemon, thinly sliced
• 2 Tbsp. Olive Oil
• 1/2 cup kalamata olives, halved
• 2 Tbsp. capers
• 1 red bell pepper, sliced
• 1 large yellow onion, sliced

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil. 

-Season the chicken with salt and pepper and sprinkle with a a few teaspoons of seasoning.

-In a bowl, combine the veggies, lemon, olive oil and the remainder of the seasoning. 

-Transfer the veggies to the baking sheet and arrange chicken on top of the veggies. 

-Bake uncovered from 15-20 minutes, or until chicken is fully cooked. 

-Serve immediately, on it's own or over brown rice.

*If you prefer to make your own seasoning, combine dried oregano, thyme, paprika, garlic powder and salt to yield about 2 tbsp. seasoning.

Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops

Ingredients:

• 3/4 cup meyer lemon juice (about 6 lemons)
• 1/3 cup agave nectar
• 3 1/2 cups water
• 1 cup ripe strawberries, sliced

Directions:

-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.
-Enjoy!