Beyond the Bite

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My Favorite Nashville Paleo-Friendly Restaurants

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Being a chef, I love to cook. Obviously.  However, just like with anyone, there comes the day(s) that I don’t want to cook.  No, I don’t even want to step foot inside the kitchen.  This goes well, until I’m hungry, and then I am caught in a predicament.  If I cook, I know the food will be good. It will be what I like, and I am sure that my body will not adversely react to it.  On the other hand, I’m so tired of cooking that anything that I might whip up sounds terribly bland and unappetizing.  Most days, unless my fiancé, the one and only Chef Mez decides to spoil me with one of his amazing dishes, this leaves me with only one other option….go out. Going out to any restaurant with the amount of food allergies I have (see previous posts on MCAD) is quite challenging.  In fact, more times than not I’d rather choose eating “in” then going “out” simply because I can almost guarantee I’ll feel better afterwards.  But, as they say, sometimes you just have to “live a little,” and this is when, yes, I “go out.”  Since moving to Nashville, TN, I have had the privilege of tasting some fantastic food.  Due to being such an up and coming city, many restaurants are sensitive to people’s dietary wants and needs.  While there are a few posts out there on Google search about Paleo restaurants in Nashville, I decided I’d write up a post for all of my personal followers.  So, without further ado, here are some of MY top picks for paleo-friendly restaurants in Music City.

5th and Taylor

I’ve been to 5th and Taylor for a few different occasions, including both dinner and Sunday brunch.  This lovely restaurant is located in what is known as Germantown in downtown Nashville.  Outside of the outstanding food and service, 5th and Taylor has an amazing atmosphere that will draw you in the second you walk through the doors.  Once arrived, simply let you server know that you are gluten-free (or) celiac, and they are certain to guide you towards which items are naturally gluten-free on the menu.  Some servers have even gone so far as to bring me special sides, while also volunteering to speak to the chef about seeing what substitutions could be made in selected dishes. What I also love about this restaurant is that 5th and Taylor also sources many of their meats from local farmers.  Some of my favorite dishes include the bacon wrapped quail appetizer, grilled romaine salad, leg of lamb, and the duck’am, served with pears, smoked cabbage, and red wine gravy. I also highly recommend the mixed grill entree, which features venison, andouille sausage, and an amazing duck confit that will have you licking your lips with satisfaction.  In the end 5th in Taylor is certainly upscale, yet with a relaxed atmosphere perfect for a special date night.

Butchertown Hall

Much as the name implies, Butchertown Hall is one of the more meat-centric restaurants in Nashville.  It is located in East Nashville, not too far down the road from 5th and Taylor itself. It too sources many of its meats from local farmers, making it that much more tasty. That being said, Butchertown is certainly able to set itself apart.  While not all items are gluten-free, servers are very good at accommodating one’s needs.  The atmosphere is fun, business casual, and laid back. It is a bit louder than some restaurants, so if you are looking for an intimate date night, I’d seek somewhere else (see above).  However, the food itself should give you all the reason in the world to come back.  After a few visits, I can easily say that the oak-roasted marrow bones are my absolute favorite on the menu, while their 12 oz ribeye is in a close second.  They have a great salad selection, and a variety of “street plate” entrees featuring a variety of their wood smoked meats, including brisket, sausage, turkey, and more.  I’ve also ordered one of their taco plates, with lettuce cups substituted for the tortillas.  Overall, If you are looking for a fun place to bring your paleo & not-so-paleo friends, Butchertown is your place.

Steadfast Coffee

Steadfast coffee isn’t just a cool, Nashville-hipster coffee joint in East Nashville. Nope. While they do serve exceptional coffee (and might I just recommend the “Atlas”), they also have a small kitchen in the back where they prepare surprisingly delicious breakfast, lunch, and dinner dishes.  What I love about Steadfast is that the chefs are always very innovative, and easily break the mold for standard coffee-house fare.  The atmosphere is very family-friendly, relaxed, and perfect for those looking to sit in a nook and do computer work (as I’ve been here many times to grab an iced coffee and do just that).  Though the menu does contain a number of sandwiches, the chefs are typically willing to accommodate any of your requests, including putting what would be a sandwich, on a bed of greens.  Because it is such a small joint compared to a regular restaurant, you are practically guaranteed satisfaction, as everyone from the baristas, to servers, and chef are all very tight knit.  Though their menu changes seasonally, some of my favorite dishes include the green salad and poached eggs with crispy leeks (yes, you heard me right, and they’re amazing).  In the end, if you are looking for a good cup of Joe and somewhere to grab a quick BUT truly delicious bite to eat, stop in to Steadfast.  They’ve got you covered.

AMOT Eatery

I had the pleasure of dining at AMOT, which stands for “A Matter of Taste,” for my birthday last year.  Unlike the previous restaurants I have mentioned, AMOT is a 100% gluten-free facility.  It is located in East Nashville (surprise, surprise) and has a calm, cool, and collected type of atmosphere.  The servers are great with letting you customize your dish to specific dietary needs.  Overall, with a bright and airy feel, this place is one of those where you can really sit back and relax, no matter who you are with.  Though I went for brunch, they have just recently come out with a dinner menu.  Because AMOT is 100% gluten-free, it is a restaurant you can feel completely safe and at home in.  On the other hand, their dishes certainly don’t TASTE “gluten-free,” making it a place all individuals are sure to enjoy.  In the end, I’ve only been to AMOT once, but it is certainly a place I look forward to going back to.

 

For more good eats around Music City be sure to follow me on Instagram @Beyondthebite4life (or) @acleanslatecatering 

 

 

 

Psalm 121:7-8 “The Lord will keep you from all harm— He will watch over your life; the Lord will watch over your coming and going both now and forevermore.”

Paleo “Cornbread” Muffins For One by Kaylie of Paleo & Gluten Free Eats

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Hi guys! I am so excited to share with you all this recipe for cornbread muffins on Gabriella’s beautiful blog. I absolutely love everything Gabriella is doing here, she is incredible right? Beautiful food, encouragement, and lovely photos. I feel so honored to partner with Her and share my love for whole foods and yummy paleo recipes.  I know what you all are thinking… cornbread without corn? Impossible! Well, those were my sentiments when I first started eating paleo, but life isn’t complete without a slab of warm cornbread slathered in honey butter, so something had to change. I have made several different paleo cornbread recipes, experimenting and taste testing, but this one has to be one of my faves! I wanted to make a recipe that was easy and could be served to just one person. This cornbread muffin passed the test with flying colors and will be made over and over again. I shared these muffins with some friends and they were quickly devoured and had great reviews!  These cornbread muffins are light and fluffy, while still resembling that original cornbread texture. The inside of these muffins are so moist and perfect with melted butter (or coconut oil). My family had a cornbread recipe that we would make over and over again to serve alongside a bowl of hearty chili and I must admit, I used to miss those days since going paleo, but once I started baking without grains, I no longer miss it at all! Going paleo doesn’t mean that you have to miss out, it just means you have think creatively 🙂

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Paleo Cornbread Muffins

Print Recipe

Prep Time: 8 mins
Cook Time: 20 mins
Makes: 2 muffins
Ingredients

  • ½ cup almond flour
  • ¼ cup arrowroot flour
  • 2 tablespoons non-hydrogenated palm shortening
  • 1 tablespoon coconut sugar
  • 1 egg
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt

Method

  • Preheat the oven to 350 degrees.
  • Line a standard muffin tin with two paper liners and fill the rest of the voids with ½ inch of water (to keep the pan from burning).
  • Combine all of the ingredients for the muffins in a blender or food processor and blend until the batter is completely smooth.
  • Evenly divide the batter between the two paper liners- you can use an ice-cream scoop for this.
  • Cook the muffins on 350 degrees for 20 minutes until slightly golden on top.
  • Serve with honey butter or jam.

Recipe Notes

If you aren’t a strict paleo eater like myself, you probably won’t think the muffins taste exactly like cornbread, but they sure are yummy!

 

About The Author: I am Kaylie, a 20 year old whole foods blogger. I ave fallen in love with the beauty of whole foods and the paleo lifestyle as I walk out of  auto-immune health disorders and  into vibrant health! Creating healthy paleo dishes is one of my passions and I am thrilled to share this love of holistic health and good food with others. You can read more about Kaylie HERE or connect through Facebook, Pinterest, or Instagram.

 

Romans 13:1 “Let every soul be subject to the governing authorities. For there is no authority except from God, and the authorities that exist are appointed by God.”

Paleo Autoimmune Protocol Crispy Meat Patties

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   Today’s recipe is one that I created after having the leftover bits and pieces of chicken that were from a batch of my low-FODMAP bone broth that I made using a chicken carcass.    Overall, mom was absolutely hooked on the patties, as well as the avocado cream that I served them with.  However, I waited to share the recipe with you all until a timing I saw fit, and with it being two days after Thanksgiving, I thought it would be perfect.  Last year, my family and I fried our turkey in coconut oil. Sadly, it got a bit overdone, though no one was complaining, as it was still might tasty.  This year, I decided to tackle the turkey myself.  I brined it in a sea salt and sugar brine, and once ready to cook, rubbed it down with oil and fresh chopped herbs.  Much to everyone’s hope, the bird came out fantastic, and my father noted that even the white meat was rich in flavor.  However, while we had more than a dozen people for our Thanksgiving dinner, there were inevitable leftovers from the 18 lb turkey.  So, what to do with all of the extras?  Make crispy meat patties! Or as in the case of today’s recipe, crispy chicken patties.  Truly, you cannot go wrong regardless of what meat you choose to use, though I have not ever tried making these patties with leftover ham.  They key is to have you meat shredded and easy to mix with the pureed sweet potato.  To make the recipe even better, replace the avocado cream with leftover gravy or cranberry sauce for a delicious, post-Thanksgiving meal!

Crispy Meat Patties

Print Recipe

(Serves 2-4)
Ingredients

  • 2 1/2 cup shredded chicken (or) turkey
  • 3/4 cup pureed Japanese sweet potato (from 1 small sweet potato)
  • 1 1/2 tsp sea salt
  • 1 tbsp ground onion powder
  • 1/2 cup Pork Dust pork rinds

Process

  • Preheat oven to 425 degrees.
  • In a food processor, pulse shredded chicken until further broken up, then add previously pureed sweet potato, sea salt, and onion powder.
  • Spread pork rinds in a shallow dish, form the chicken mixture into 5 like size patties, and place in the pork rinds, covering on both sides by gently patting on like breading.
  • Place each chicken patty on a greased baking sheet and bake in for 10 minutes until warm through.
  • Remove from the oven and serve with sweet avocado cream, leftover gravy, or cranberry sauce!

Recipe Notes

To make the pureed sweet potato, peel and boil chunks of sweet potato until soft, then either puree in a food processor, or mash with a potato masher until smooth.
To make low-FODMAP, replace chopped onion powder with 2 tbsp of fresh chopped green onion or chive.

Colossians 3:16 “Let the message of Christ dwell among you richly as you teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in your hearts.”

Savory Rutabaga Gravy (AIP/Paleo, Keto, Low-FODMAP)

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 Can you believe it?  Thanksgiving is less than a week away! It seems like just yesterday I was posting my AIP Thanksgiving Roundup while on my way out to TN for my families Thanksgiving.  Speaking of passing time, just as it heals pain and teaches us lessons,  it also changes our tastebuds.  Much like my parents informed me as a 5 year old when I said I didn’t like the texture of the vegetables on my plate, my tastebuds have definitely “grown up.” over time.  This process of changing my tastebuds has certainly been challenged throughout the 4+ years of battling chronic Lyme Disease and having to alter my diet dramatically in order to heal.  If I don’t like a food, I have learned how to remove that saying from my mindset, instead telling myself I will enjoy it, and therefore end up doing so.  This tactic may sound a bit odd, and some may even declare that it doesn’t work.  However, I can promise, as stated above, all it takes is time, and lots of it.  Truly, you can adapt your body (and tastebuds) to anything you set your mind too.  While organ meat is an example that is on the more extreme end of the spectrum, gravy just so happens to be another one of these foods.  Growing up, I never got the gist of smothering the roasted Thanksgiving turkey with gravy.  Gravy? What’s gravy?  It just never made sense, until the past year, when I had to transition to a high-fat, ketogenic diet as part of my PK Protocol.  All of the sudden, the thought of smothering my turkey in delicious, rich, and naturally fatty au jus became absolutely amazing, so much so that  I was actually dreaming of gravy in the middle of the summer.  After much deliberation,  I was able to put together a recipe low in FODMAPs, friendly to the reintroductions I have made with the Autoimmune Protocol, while also being lower in carbs than a standard gravy recipe. Whether you use previously made bone broth, or the juices straight from the pan of your roasted turkey, this recipe is wonderfully satisfying for any gravy cravings you may have.  What is even better is that all of the ingredients used are sourced from whole foods, meaning no mindlessly whisking flour.  Even my family and friends loved it, stating that I must make it for everyone around the Thanksgiving table. 

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Savory Rutabaga Gravy

Print Recipe

(Yields 1 1/2 cups)
Ingredients

Process

  • Peel, chunk, and boil rutabaga until fork tender
  • Drain rutabaga and place in a food processor a long with the ghee.
  • Puree until smooth, then add in rosemary, sea salt, thyme, and sage.
  • Put the cover on and with the processor running, slowly pour in the bone broth until gravy consistency is reached.

Recipe Notes

If you are not low-FODMAP, add 1 tbsp garlic powder and 1 tsp onion powder.
If you are reheating the gravy, you may have to add 1/2 cup or more more bone broth to keep the gravy from thickening.
If the gravy is too thick for your liking, simply add more broth and ghee.
If you follow AIP, use coconut oil, as ghee is a stage one AIP reintroduction food.
For more information about ghee and AIP, please visit Phoenix Helix post, “To Ghee or Not to Ghee?”

 

 

 

 

1 Kings 8:28 “Yet give attention to your servant’s prayer and his plea for mercy, Lord my God. Hear the cry and the prayer that your servant is praying in your presence this day.”

AIP Paleo Lemon Garlic Chicken Salad

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Growing up, I never was a fan of mayonnaise, and therefore was never drawn towards dishes such as chicken, tuna, or egg salad.  Yet one day I had a taste of the tarragon chicken salad from a cafe up at Cape Cod that was unlike anything I had ever tasted.  From that day on, I was sold, not only on chicken salad and mayo, but also the amazing herb that tarragon is.  While the back story of how I came to love mayo may seem like a weird segway into today’s recipe, it isn’t that far off.  You see, once you cannot eat eggs, you realize that chicken salad just isn’t the same without the mayo.  No amount of added avocado or olive oil results in the rich, tasty dish that chicken salad otherwise should be.  So far, throughout all my experimentations of trying to find a good egg-free substitute for mayo in chicken and tuna salad, the best yet is leftover melted marrow.  I plan on sharing a recipe for that eventually, but for now, I am sharing my second technique, which is making a creamy garlic sauce to smother the chicken in.  Whenever we roast a chicken for dinner, more than likely my family will end up having plenty of leftover white meat (watch out, I hoard all the skin).  This will typically get used in quesadillas for my younger brother, however, this time around I wanted to make a recipe that my mom would enjoy as well.  Overall, she was a fan, regardless of her deep love for Primal Kitchen’s Mayo (which she is addicted to).  Afterall, garlic makes everything better, right?

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Lemon Garlic Chicken Salad

Print Recipe

(Serves 3-4) 
Ingredients

  • 2 1/2 cup chopped roaster chicken
  • 4-6 garlic garlic cloves
  • 1 lemon – juiced
  • 1 tbsp lemon zest
  • 1/4 cup Kasanindro’s EVOO
  • 1 tbsp white wine vinegar
  • 1 tsp sea salt

Process

  • In a NutriBullet, blend together olive oil, white wine vinegar, sea salt, and garlic cloves until smooth.
  • Place chopped chicken in a bowl and mix with garlic puree, then add in lemon zest and lemon juice, mixing until just combined.
  • Serve chicken salad on lettuce wraps and enjoy!

Recipe Notes

 

Using a large blender may be difficult due to the small quantity of the garlic sauce.  It may be helpful to opt for a food processor if you don’t have a Magic or Nutribullet.

 

Isaiah 46:4 “Even to your old age, I am He, And even to gray hairs I will carry you! I have made, and I will bear; Even I will carry, and will deliver you.”

Book Review: Paleo in 28 by Kenzie Swanhart

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Overview 

Are you faced with the fear that changing your diet will be too difficult, or even worse, that it won’t be worth it in the long run? Much like many individuals who seek Paleo for a healthier body and overall well-being, Kenzie Swanhart was faced with the dilemma of no longer being able to quickly stop at her favorite cafe for a bite to eat before heading to work in the city.  However, this did not stop her from pursuing Paleo, rather inspired her to share her experiences with adopting a Paleo lifestyle on her blog, Cave Girl in the City.  Now, she has taken the next step and published her very first cookbook, Paleo in 28, of which she kindly gave me the opportunity to review.

Paleo in 28

As someone who has been following the Paleo diet and lifestyle since my early teenage years, I am always looking for resources that can help my friends and (or) family members who are knew to this way of living.  Yet with Paleo in 28, I now have the perfect resource.   Kenzie’s cookbook is exactly what the name implies – 4 weeks of delicious meals to help you kick start your Paleo lifestyle.  There is also a fifth week included, of which is left blank so you can use your own imagination in creating a meal plan filled with your favorite dishes.   While desserts should be sweet “treats,” and therefore are not necessarily emphasized while eating Paleo, a great roundup of Paleo friendly desserts are also included in the end of Paleo in 28 for when you are looking to indulge. As a whole…

  • Paleo in 28 contains 4 weeks worth of meal plans (shopping lists included), all of which use 5 ingredients or less, making up a total of 130 recipes.
  • Paleo in 28 is divided into three sections that are easy to understand and learn from.
  • Part 1 takes a closer look into what the Paleo diet is as a whole, part 2 goes over the four weeks of prepared meal plans, and part 3 is comprised of all of the delicious recipes to help you turn a “diet” into your lifestyle.
  • Paleo in 28 is full of a great variety of dishes, stemming from breakfast recipes, smoothies, salads, soups, and stews, snacks, sides, entrees, desserts, and kitchen staples.
  • The meal plans are very straightforward, simple, and quite tasty, with easy to read shopping lists and notes by Kenzie to help you stay stress-free while shopping and stocking up the pantry.

Kenzie takes you through all of the basics, not only including what the Paleo diet is, but how it compares to SAD (the Standard American Diet), and why eating primal is the optimal way our bodies ware created to be fueled.  She brings to your attention what to expect, both the good and bad, as symptoms of sugar withdrawals when transitioning to a “fat burner” are never pleasant, but do subside. For those who have been on the Paleo diet for quite some time, answering the most common newbie question, “is it Paleo?” can seem quite obvious.  However, for those who are just beginning, putting two and two together of what is considered “Paleo” can be quite frustrating.  Kenzie answers all these questions with diagrams of foods to avoid and (or) emphasize.  She teaches you how to make a balanced meal, which foods and kitchen tools should be essential in your household, as well as other aspects of the Paleo lifestyle including exercise and movement that will not only help benefit your body, but also state of mind as you make the transition to better health. 

The Food

There are so many recipes that use readily available and practical ingredients that there really was no need for my mother or I to take an extra trip to the grocery store in order to make recipes from Paleo in 28.  What is great about the book is that many of the recipes are small portions, meaning that you are not left with a huge batch of something you are unsure that you will even enjoy.  The 1-4 serving sizes in each recipe allows you to mix and match throughout the weeks, finding your favorite dishes and ones that you would tweak to your own liking.  After all, the Paleo lifestyle is about meeting your individual needs.  No one Paleo plan looks the same, and throughout the four weeks that Paleo in 28 maps out for each individual, you will realize just how functional living in such a way really is. 

What to Expect

As for the recipes my family enjoyed…The granola smelled like a cinnamon bun while baking, and the end result was a crisp, crunchy, and totally scrumptious granola that will have you forget about your oat-based cereal in a matter of seconds! We have continued to make this, as it is a sure keeper in my families house.  Next, my mother whipped up a batch of the tomato gazpacho, of which is made entirely in a blender.  She especially loved that there was no extra chopping involved, as all you must do is stick it into the blender and go!  The gazpacho was said to be very refreshing, while both my family and friends enjoyed it the following weekend that we spent on the boat in the hot Cape Cod sun.  It was very simple recipe packed with flavor, and reminded her exactly of the gazpacho she ate as a kid.  My mom and I then decided to put Kenzie’s almond flour pancakes to the test on my 16 year old brother.  Typically he refuses to eat anything that is “Paleo,” however, he was reluctant to try them, and in the end, gobbled up quite a few, declaring they were “a lot better than I expected.”  I too found this to be true, as the batter whipped up like any other “normal” pancake batter would, cooked easily, and turned out to be light, fluffy, and tasting quite like my last recollection of fried dough served at summer camp when I was little.  As for vegetables and entrees, my mother chose to make the cabbage slaw and roasted broccoli as the two sides for dinner.  Both dishes came together super quick, and as previously mentioned, all necessary ingredients were already in our fridge, proving them to be very easy and accessible.  As a chocolate lover, my mother also made the flour-less chocolate brownies, which got an exclamation of “wow” from both friends and family members.   We even fed them to my brother’s picky eater friends, who didn’t even bat an eyelash and gobbled them up quickly. Overall, I couldn’t speak any more highly of Kenzie’s book, as it proves just how fun, easy, tasty, and exciting the Paleo lifestyle is.  My entire family genuinely loves it and cannot get enough.   Therefore, wether you are new to Paleo, or a seasoned “veteran,” Paleo in 28 is a great addition to your cookbook collection.  Below I am excited to share the opportunity for one lucky person to a win a copy of Paleo in 28!

a Rafflecopter giveaway

Giveaway

    *Giveaway is open to US residents only and will run from 8/25-9/01.*        

 

 

          Psalms 94:18-19 “If I say, “My foot slips,” Your mercy, O Lord, will hold me up. In the multitude of my anxieties within me, Your comforts delight my soul.” 

AIP Paleo Grilled Yuca Flatbread with Garlic Chive Oil

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I began this recipe before heading out to Paleof(x) in April with my mother (if you are interested, you can read my experiences here).  The initial recipe I cooked off in the oven.  However, my goal is to create as many recipes made on the grill as possible this summer, so I decided to try and revise the flatbread and make it without heating up the kitchen.  For those of you concerned about yuca on the autoimmune-protocol, the present anti-nutrients that make it a grey area food are shown to be eliminated after soaking the tuber for 24 hours.  Therefore, if you are not following AIP, you can certainly skip this step and boil the yuca as is after peeling.   I also chose to use Otto’s cassava flour to dust the dough due to the fact that it does not burn like tapioca or arrowroot.    All recipe specifics aside,  my family is absolutely addicted to this flatbread, especially my mom, who simply can not get enough.  They also found it to be great slathered in homemade pesto and heated up in the days after.  Overall, not only is the flatbread good, but the garlic chive oil is unbeatable, and makes your kitchen smell heavenly.  Are you worried about garlic breath? Don’t worry,  two garlics cancel each other out, so don’t be shy, dig right in!

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Grilled Yuca Flatbread with Garlic Chive Oil

Print Recipe

(Serves 4-6)
Ingredients

  • 1 1/2 lb yuca root (peeled and cut into chunks)
  • 1/2 cup olive oil + 1 tbsp
  • 1 tbsp onion powder
  • 1 1/2 tsp sea salt
  • 2 tbsp olive oil
  • 9 cloves of garlic
  • 1 hand full of chives
  • Otto’s Cassava Flour for dusting

Process

  • Peel yuca, cut into chunks, and place in a large bowl.
  • Cover yuca with water and allow to soak 24 hours.
  • Once soaked, drain yuca and place in a large pot filled with water, bring to a boil, and allow to cook until tender, about 15 minutes.
  • Drain yuca and place in a food process0r, along with 1/2 cup olive oil, onion powder, 1 tsp sea salt.
  • Puree until smooth and sticky.
  • Transfer dough to a medium sized mixing bowl.
  • Sprinkle with cassava flour and pat the dough down with your fingers into a round sphere.
  • In a mortar and pestle, mash the garlic cloves and salt, then add chives and continue to mash until well combined.
  • Add in remaining 1 tbsp oil and continue to mash until desired consistency, then set aside for later use.
  • Place pizza stone on the grill, brush with extra oil, and heat until very hot.
  • Once the dough is prepared into a flat disk, place it on the heated pizza stone, using your fingers to carefully press it down until 1/2-1/4 inch thick.
  • Cover grill and allow to grill until golden brown and crispy, anywhere from 45-55 minutes.
  • Transfer flatbread to a large plate and brush with infused oil.

Recipe Notes

Cooking time will vary on the heat of your grill and how thinly you are able to press the dough out.
While I have yet to try it, flipping the flatbread half way through cooking may result in a crispier bread at a faster cooking time.
You can also make individual sized flatbreads instead of one large one.

 

 

 

 

 

 

 

Isaiah 33:22 “For the Lord is our Judge, The Lord is our Lawgiver, The Lord is our King; He will save us”

AIP Paleo Carob Fudge Popsicles (Fruit Sweetened): Hold the Grain Guest Post

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Much like Macy, from Paleo Crumbs, Tess of Hold the Grain was another gal I had the privilege of getting to know at Paleof(x) this past April.   With similar passions, health complications, and also being close in age, it was great to connect the few days we were in Austin, Texas. At the end of May, I had the opportunity to guest post my AIP Plantain Fritters on her site, so of course I had to ask her share a recipe on Beyond the Bite, as all of her creations are undoubtedly fantastic!  I could not have been more pleased when she agreed, and with summer in full swing, I am sure you will be equally thrilled with today’s AIP carob fudge pops.

About the Cook ~

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Tess is the author, cook and photographer behind the website Hold the Grain. She shares new gluten-free, grain-free and allergy-friendly recipes each week. You can connect with her on Facebook, Instagram, Pinterest, and Twitter.

Notes from the Cook ~

Hey everyone! A big thanks to Gabriella for letting me share a recipe with you today. I’m excited to share these AIP friendly fudge bars! Lately I’ve really been loving carob as an alternative to chocolate. The flavor is different- fruitier compared to a bitter cocoa. It does, however, works well as a unique treat where you would usually place chocolate, especially if chocolate isn’t something you can eat.My favorite application of carob has been in coconut milk ice cream, and now in easy to make fudge pops! Thanks to full fat coconut milk and avocado, these popsicles have a thick, creamy texture like a chocolate fudgsicle. The bottom of the popsicles are coated with crushed banana chips for a crunchy texture that is nut and seed free. Just make sure the only ingredients are bananas and coconut oil. Enjoy carob fudge popsicles as an allergy-friendly, cooling summer treat!

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Carob Fudge Popsicles

Print Recipe

Ingredients

Process 

  • Place all of the ingredients in a high speed blender.
  • Blend until the dates are well chopped and the mixture is completely smooth.
  • Pour the mixture into your popsicle molds (will fill about 6 molds) and place a popsicle stick in the center.
  • Roughly chop up a handful of banana chips until broken into small bits. Sprinkle the banana chips around the popsicle stick.
  • Gently tap the filled popsicle molds on the counter, then freeze until solid. At least 4 hours but preferably overnight.
  • To remove the popsicles from the molds, run the mold until warm water to soften.
  • Keep the popsicles frozen until ready to enjoy.

 

 

 

Isaiah 40:31 “But those who wait on the Lord Shall renew their strength; They shall mount up with wings like eagles, They shall run and not be weary, They shall walk and not faint.”