Author: stephanie.vokes

stephanie.vokes

Grilled Peaches with Coconut Cream


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5 from 1 vote

Grilled Peaches with Coconut Cream and Basil

Paleo-friendly, clean eating dessert perfect for summer!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, grill, paleo, peach, peaches
Servings: 2

Equipment

  • grill
  • hand mixer

Ingredients

  • 1 peach, pitted and sliced I didn't peel mine, but you could!
  • 4 tbsp coconut cream
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 large basil leaves, chiffonaded
  • 1 tbsp coconut oil

Instructions

  • Brush preheated grill with coconut oil. Add sliced peaches, and grill for about 5 minutes per side.
  • For the coconut cream, make sure you use a can that has been chilling in the fridge. Place hardened cream in a chilled mixing bowl, and beat for 30 seconds with a mixer until creamy. Then add sugar and cinnamon, and mix until smooth – about 1 minute. Taste and adjust sweetness as needed.
  • Arrange grilled peaches on a plate, top with coconut cream and basil. Add an extra sprinkle of cinnamon if desired.

stephanie.vokes

Paleo Potato Waffles


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Paleo Potato Waffles

A cleaner way to eat your waffles! Add sunny side up eggs, green onion and a few dashes of hot sauce for a stellar breakfast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: clean eating, paleo, potatoes, waffles
Servings: 2

Equipment

  • Mini Waffle Maker (I have the Dash brand)

Ingredients

  • 2 medium red potatoes, shredded
  • 2 eggs, whisked
  • 1/2 cup almond flour
  • 1 tbsp tapioca flour
  • 3/4 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried chives or 1 tbsp fresh

Instructions

  • Combine shredded potatoes, eggs, almond flour and tapioca flour in a medium mixing bowl.
  • Add salt, pepper, garlic powder, onion powder and dried chives. Stir to combine.
  • As the shredded potatoes sit, they will start to give off some water, so drain your bowl as needed so the mixture maintains its consistency.
  • Preheat mini waffle maker, and spray with avocado oil. Once preheated, add a heaping 1/2 cup of shredded potato mixture, pressing down lightly into the mold. Close the waffle maker, and cook each waffle for 5 minutes or until golden brown. Repeat this step for remaining waffles.
  • Add desired breakfast fixin's and enjoy!

stephanie.vokes

Chunky Monkey Protein Smoothie


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Smoothie
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Chunky Monkey Protein Smoothie

A healthy way to get your chocolate peanut butter fix!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: chocolate, peanut butter, smoothie
Servings: 1

Equipment

  • blender

Ingredients

  • 1/2 cup ice
  • 1 scoop vanilla protein powder of choice could use chocolate, but I usually buy vanilla for multiple uses
  • 2 tbsp cocoa powder
  • 2 tbsp PB2 powdered peanut butter
  • 1 cup almond milk add more or less based on preferred smoothie consistency
  • 1/2 frozen banana use whole banana for creamier smoothie

Instructions

  • Combine all ingredients in a blender, and blend until combined.

stephanie.vokes

Raspberry Beer Cheese with Sourdough Toast

Raspberry Beer Cheese

The nuttiness of the gruyere, sweetness from the raspberry and the tang from the sourdough make this beer cheese tasting unique! 

Kyle and I brewed a Raspberry Wheat beer over the summer, which was right about the time this food blog idea popped into my head. So I immediately started thinking of ways to incorporate homebrew into my cooking. At the time, this was our only beer on tap, and I thought I was going to feel limited in what I could do with a fruited wheat beer. I was wrong!

Beer cheese with raspberry may sound strange, but it works! You can add a little red food coloring if you’d like to intensify the color.


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Raspberry Beer Cheese with Sourdough Toast

The nuttiness of the gruyere, sweetness of the raspberry and tang from the sourdough bread make this beer cheese unique!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: beer, beer cheese, cheese, raspberry, sourdough
Servings: 6

Equipment

  • sauce pan
  • toaster

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1.5 cup Raspberry Wheat Beer
  • 8 ounces Shredded Gruyere Cheese
  • 2 tbsp Raspberry Preserves
  • .5 cup Fresh Raspberries
  • pinch Fresh Chives
  • 6 slices Sourdough Bread
  • 3 tbsp Butter
  • pinch Flakey Sea Salt

Instructions

  • Heat a small saucepan over medium heat and add butter. Once melted and frothy, whisk in flour and stir for 1 to 2 minutes until golden and bubbling. Stir in beer, whisking well to combine.
  • Reduce heat to low and add cheese, stirring until totally melted and smooth. Add raspberry preserves and fresh raspberries, stirring and macerating the fresh raspberries until combined. Add salt and pepper to taste. Serve immediately with a sprinkling of chives.
  • Toast sourdough bread, spread with butter and sprinkle flakey sea salt over the top. Cut into sticks or bite size pieces for serving.