This is a guest post from Becky at Sugar-Free Fairy:
I have been on quite the coconut kick lately, and this recipe is no exception. Coconut products have been trending as some of the healthiest foods you can buy, and the best part about coconut is that it can be used to make delicious – even sweet – treats that are actually good for you, so I have been sneaking it into everything. The laundry-list of benefits coconut offers could take up this whole page, so here’s just a sample: coconut is full of vitamins and nutrients, is anti-bacterial and anti-fungal, and helps stabilize blood-sugar. Add this to the slew of other benefits and I’d say we’ve got the perfect superfood.
But my relationship with the homely coconut wasn’t always so wonderful. I once avoided anything with coconut because I couldn’t stand the taste. To me, most things with a coconut flavor tasted like tropical scented sunscreen. It wasn’t until I cut out sugar that I realized what coconut actually tastes like, and that there is a very big difference between “coconut flavor” vs. real coconut as an ingredient.
More than the taste, I loved the versatility of this seed (yes, it is a seed, just a very large one). I’m sure you’ve seen the plethora of recipes on the web using coconut milk, coconut flakes, shredded coconut, coconut flour, coconut water, coconut oil, and coconut cream, and if you haven’t, well, Google it and get ready for your life to change. Just check out my coconut flour recipes for proof of my coconut obsession: crepes, pancakes, coffee cake, mug cake, and birthday cake.
And if you think you don’t like coconut, I implore you to try this no-bake shortcake recipe. It doesn’t taste coconutty at all, even though coconut cream is one of the primary ingredients. I have found that coconut flour and coconut cream have such a mild coconut flavor that it is nearly undetectable in most recipes.
I decided to give you a trio of simple, no-bake shortcakes just in time for Father’s Day. These make the perfect summer dessert, taste light, and are healthy enough that you could eat them for breakfast and not feel even the slightest bit guilty about it.
The Balanced Platter dabbles in a little bit of everything, so I know that many of you would be very interested in the inexpensive ebook bundle. For just $7.40 you get 5 ebooks, more than 200 recipes, and inspirational stories from the authors about how the paleo lifestyle has changed their life.
Here at TBP, we believe that good food is good food. It doesn’t matter what ‘label’ you give it. I’m sure you’ll find some tasty eats to add to your current diet in the books offered here.
Paleo ebooks can be expensive, but this week only you’ll get all 5 at a savings of more than 85% off, less than the cost of any one of the ebooks by itself! What a deal!
Here are the titles with links to the individual books so you can find out more information on each:
The Paleo Miracle by Joe Salama and Christina Lianos
In The Paleo Miracle, Joe shares a compilation of stories from people who have undergone a miraculous transformation in their health thanks to the paleo diet. The people featured in this ebook have eliminated or dramatically improved their symptoms of diseases like diabetes, heart disease, ADHD, Crohn’s, and many others — and in most cases have become completely medication-free — by eating real food. And in the process, they’ve learned that when your body is healthy inside, it will automatically look healthier on the outside to — losing body fat in the process!
The Paleo Snack Recipe Book by Suzanne Crawt
For those times when you need a snack, Suz’s Paleo Snack Recipe Book has more than 75 paleo-compliant snack recipes to help you stick to a paleo diet when hunger strikes! Each recipe includes a full-color photo and step-by-step instructions, with plenty of ideas that don’t require any cooking!
Eating Out and Traveling on the Paleo Diet by Aglaée Jacobs
In Eating Out and Traveling on the Paleo Diet, Aglaée shares tips and tools to help you avoid non-paleo ingredients away from home, so you can feel at your best at all times. You’ll find dozens of meal ideas, snack lists and recipes you can prepare on the road, as well as information about cross-contamination, the use of fasting as a tool while traveling, a paleo-friendly dessert guide and tips for explaining your food preferences in social settings, as well as various printables to help you simplify your travel diet.
Toadally Primal Smoothies by Primal Toad
In Toadally Primal Smoothies, Todd Dosenberry (aka the Primal Toad) shares more than 150 paleo and primal smoothie recipes, complete with substitution ideas and nutrition information! Discover tasty flavors like coconut egg nog and vanilla almond cappuccino and more.
Paleo Ice Cream by Ben Hirshberg
With 31 delicious, healthy and nutrient dense ice cream flavors, Paleo Ice Cream is your guilt-free ice cream handbook. Armed with a love of ice cream, Ben tested and created each flavor combination by replacing the problematic ingredients and chemicals found in conventional ice cream with healthier paleo-friendly options so that you can enjoy your dessert without feeling like you’re cheating!
The Paleo & Primal bundle is only available through 8am EST on Monday, 6/17. Get yours today!
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Looking for a quick way to bring some fresh, summertime flavor to your meal? Why not try a fruit-based salsa? In a matter of 10 minutes, you can create something that will elevate just about any meal from boring to sitting-out-on-the-patio, soaking-up-the-sun delicious.
I love all sorts of fruit salsas, from the typical pineapple salsa, to something a bit more unique, such as peach salsa or even cantaloupe. Fruit salsas are delicious on grilled chicken, fish, or served with chips. (You could even make these homemade corn-free tortilla chips!)
This salsa, made with strawberries, is my latest obsession. I want to eat it on everything: grilled shrimp, on chicken tacos, or even in an avocado half. And why not? It offers a healthy dose of antioxidants and vitamins, as well as a great sweet-spicy-crunchy aspect to the meal. Win-win, if you ask me!
So once you’ve made all the shortcakes and crisps you can handle with strawberries (Who am I kidding? Is there such a thing?), bring those strawberries out of the dessert arena and into your main course!