Tag Archives: coconut milk

Pink Beet Latte

If you are a fan of beets, you’ll fall in love with this delicious and naturally sweet beet latte! 

Paleo Vegan Beet Latte

Happy Friday, you beautiful souls! It’s about to get REAL over here, because I’m picking my parents up from the airport today, and then we are headed to Mexico on Sunday to start my wedding week. I’m so excited, but to be honest, I’ve been quite stressed out with some last minute planning and scrambling.

I think I’ll be in a much better state once we are there and enjoying the sun and the beach. However, with the amount of cortisol I’ve been dealing with, my liver needs some extra love these days. And the best way to do that? Enter the beet.

Paleo Vegan Beet Latte

Beets are so high in antioxidants, and have the power to eliminate toxins from the liver and improve the digestion of fats. I’ve been a fan for a long time, and when I tried out a beet latte at a LA coffeeshop a few weeks back, I knew I had to recreate it at home!

I was skeptical about the combination of beet and milk at first, but I’m quite obsessed with how decadent, creamy, and naturally sweet this pink beet latte tastes. And the gorgeous color just can’t be beat (or beet?)!

I have talked about in the past that I like to give up coffee for a week about once every month because I hate feeling like I’m addicted to or dependent on any one food. Well, this beet latte is a delicious substitute during those times and I still feel like I’m enjoying a hot yummy drink, without feeling deprived. Plus, I love that it’s doing the opposite of coffee: nourishing my liver and digestion instead of taxing it.

If you never tried beet latte before and are totally weirded out by it, I encourage you to try it! I think you’ll be surprised how yummy it tastes, and your body will love you for it.

Paleo Vegan Beet Latte Paleo Vegan Beet Latte

Pink Beet Latte
 
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Ingredients
  • 1 medium beetroot
  • ¼ inch fresh ginger
  • ½ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • 1½ cup unsweetened non-dairy milk (I use almond)
  • Optional: 1 tsp honey
Instructions
  1. Place beetroot in a saucepan and submerge with water. Bring to boil over medium high heat, and turn down heat to low and simmer for 30 minutes until you can easily pierce the beet with a fork.
  2. Drain the beet, let it cool for 15 minutes, and peel it.
  3. Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
  4. Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
  5. Pour ½ cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
  6. Use a milk frother on the rest of the milk or blend in the blender to until it gets foamy.
  7. Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
  8. Stir in honey, if using, and enjoy!

Orange Creamsicle N’Oatmeal

paleo vegan orange creamsicle noatmeal

Mmm, n’oatmeal (not oatmeal)! Have you ever tried it? It’s an oat-free breakfast porridge that’s low in carbs, filling, and super quick to come together. I honestly can’t tell the difference between this and the real thing, and I used to eat oatmeal ALL the time during my low-fat-errything days.

And if you’ve never tried it before, this orange creamsicle n’oatmeal is an excellent way to start. It’s absolutely delicious and creamy, and you’ll be reminded of the Creamsicle bars you used to get from the ice cream truck as a child. They were my absolute favorite!

paleo vegan orange creamsicle noatmeal

To be clear, I have nothing against oats and I don’t think they are bad for you if they don’t bother you. However, I know that for me (and for many others), the carb content is too high and it’ll bring on some unpleasant candida symptoms that I’m still healing from. Also, there are many people can’t tolerate grains because they cause inflammation, so a n’oatmeal is a great option that they can enjoy without those symptoms!

There are so many ways you can dress up a n’oatmeal with different flavors and toppings, but these blood oranges were calling my name at the farmers market last week. I just love creating recipes based on the local produce I find, and it helps me stay under budget, eat seasonally, and get creative in the kitchen.

If you are a coconut and an orange lover, I think you’ll love this breakfast option. You can even make a big batch ahead of time and heat it up in the microwave on busy mornings. Just make sure to add the toppings right before you dig in. Hope you enjoy!

paleo vegan orange creamsicle noatmealpaleo vegan orange creamsicle noatmeal

Orange Creamsicle N'Oatmeal
 
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Serves: 1
Ingredients
  • 1 medium orange, peeled and seeded
  • 1 cup full-fat coconut milk
  • 2 tbsp almond meal
  • 2 tbsp chia seeds
  • ½ cup shredded coconut
  • Optional: 1 tsp maple syrup
  • 1 pinch of sea salt
  • ½ tsp pure vanilla extract
Instructions
  1. Place orange and coconut milk in a high powered blender, and blender for 1-2 minutes, until completely smooth.
  2. Pour out into a small saucepan, and add almond meal, chia seeds, shredded coconut, maple syrup (if using), and sea salt.
  3. Heat over medium low heat, stirring constantly until thickened, about 5 minutes.
  4. Stir in vanilla extract and remove from heat.
  5. Sprinkle with your favorite toppings (nuts, toasted coconut flakes, chocolate chips, orange slices, etc) and serve warm.

Paleo Whole30 Vegan Orange Creamsicle N'Oatmeal

Paleo Creamed Spinach

Paleo Whole30 Creamed Spinach

I’m writing this from our new house in Long Beach, CA, and I couldn’t be happier! This house is so comfortable and it’s everything I’m looking for in a home: lots of natural light, huge backyard, and hardwood floors! Oh, and we also have a gas stove that I’m very excited about. Our last place had an electric one and I did not love it.

Needless to say, this past week has been a whirlwind, with getting things out of storage and getting settled into our new home. However, it’s so nice to finally have a place to call home, and I’m eager to get back to work again.

Today’s recipe is paleo creamed spinach, and I’m kinda obsessed. I love dishes that make you eat a ton of veggies by wilting them down like crazy, and this recipe does just that. Especially when they are doused in a heaping amount of healthy fat!

Paleo Whole30 Creamed Spinach

This creamed spinach is thickened with coconut milk and tapioca starch, and you wouldn’t even know that you are missing the dairy! I couldn’t stop eating this because it was so delicious.

If you need a way to fit in plenty of greens, or want to make a spinach dish that your kids will enjoy, I hope try out this creamed spinach. It’ll have you fall in love with spinach all over again!

Paleo Whole30 Creamed Spinach

Paleo Creamed Spinach
 
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Ingredients
  • 2 tbsp ghee or coconut oil
  • 1 onion, chopped,
  • 2 garlic cloves, minced
  • 2 big bunches of spinach, stems removed
  • 1 can of full-fat coconut milk
  • Juice and zest from ½ lemon
  • 2 tbsp tapioca starch
  • Salt and pepper, to taste
  • Red pepper flakes, to garnish
Instructions
  1. Heat ghee or coconut oil in a large skillet over medium heat.
  2. Add onions with salt and pepper, and cook until translucent, about 5 minutes.
  3. Add minced garlic and stir for 30 seconds.
  4. Add spinach (in batches, if necessary) and cook for 4-5 minutes. Make sure to stir often until wilted.
  5. Pour in coconut milk, lemon juice, and lemon zest. Season with salt and pepper, and let it simmer for 10-12 minutes until the sauce is reduced and thickened. Stir in tapioca starch.
  6. Remove from heat, sprinkle with red pepper flakes, and serve.

Paleo Whole30 Vegan Creamed Spinach Side Dish