Strawberry Season is in full swing and we are gearing up to hit up some local farms soon. Yes they are a healthy and a delicious snack but great to add into breakfast, salads and desserts too!
We add strawberries to our smoothies every morning, mixed in with kale, spinach, coconut water, blueberries and banana. Yes the smoothie is still green but very tasty. My two year old has been drinking them for as long as I can remember and loves her “moothie”.
We love when fruit is added to a fresh salad, very colorful and healthy! Keeping it Paleo I took these recipes from Paleomg who does a great job for recipes for every meal!
Strawberry Arugula Bacon Salad with Warm Bacon Dressing
For the dressing
- 1/2 pound bacon
- 3 tablespoons olive oil
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- pinch of red pepper flakes
- pinch of salt and pepper
For the salad
- 10 ounces baby arugula
- 1 avocado, thinly sliced
- 1 cup strawberries, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1 container of almond milk cheese*
- Place bacon in a large pan and cook until crispy. Set aside on a paper towel then chop into small pieces.
- While the bacon is cooking, place arugula, avocado, strawberries, walnuts, and almond milk cheese in a large salad bowl.
- Once the bacon is cooked, you’ll want to have 3-4 tablespoons of rendered bacon fat left in the pan. With the pan over medium heat, whisk in the rest of the dressing ingredients into the pan. Bring to boil and let cook for 1 minute to thicken slightly.
- Pour dressing onto salad, toss and serve immediately. Keep any leftover dressing in an airtight container and reheat before serving.
Strawberry Rhubarb Cardamom Muffins
I make these when I want to have red, white and blue muffin choices and they do not disappoint. You also don’t need the rhubarb to make them tasty!
- 1/3 cup almond flour
- 1/3 cup tapioca flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom
- pinch of salt
- 3 eggs, whisked
- 2 tablespoons maple syrup
- 1/2 cup almond milk
- 1 teaspoon almond extract (vanilla extract would work too, I just like the flavor of almond extract)
- 1/2 cup diced strawberries
- 1/3 cup diced rhubarb
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees F. Line muffin tin with 10 paper liners.
- Whisk together almond, tapioca and coconut flour along with the baking soda and powder, cardamom and salt. Then mix in eggs, maple syrup, almond milk, almond extract, strawberries, rhubarb and walnuts until well combine.
- Use an ice cream scoop to fill 10 muffins. Place in oven to bake for 30 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes before eating!
Enjoy and tag us in your recipe pics!