Marinated English Cucumber

Lazy pickles.  They go well with almost anything.  I eat them straight up as a snack, I put them on sandwiches, on salads, I actually got Indian take out the other night and ate these with my saag and samosas.  Put them on anything.  They're awesome.

• One large english cucumber Chopped into bite sized pieces 
• a handfull of dill
• 1 1/2 cups pickle juice or white vinegar
• juice of one lemon
• pinch sea salt
• pinch black pepper
• 1/4 cup olive oil

Put ingredients in a large mason jar and shake.  Leave in the fridge for an hour minimum and up to two days.

Rainbow Chard Salad with Shallot Dijon Vinaigrette

Chard is rich in fiber, Vitamin A and C, and a plethora of other essential nutrients.  Rainbow chard specifically is delicious and absolutely gorgeous.  Its like spinach's hot cousin (no disrespect, spinach!) with a super earthy taste but it is vibrantly colorful.  This recipe is a really great winter side dish that could work on any dinner table but I usually just mow down a whole bowl to my face for lunch.

DRESSING

• 3 shallots thinly sliced
• juice of one large lemon
• 2 table spoons apple cider vinegar
• 1/4 cup olive oil
• pinch salt
• pinch course black pepper
• one teaspoon dijon mustard
• a drizzle of maple syrup (honey works too!)

Combine ingredients in a mason jar.  Seal it and shake it.  The dressing is best when it has time to meld.  If you plan ahead and make it the day before that's ideal but not necessary. It's super delicious either way.

SALAD

Chop one bushel of chard into small pieces.  Drizzle pan with olive oil and sautee greens until slightly wilted with a dash of salt.  Meanwhile, toast about a cup of walnuts until dark brown.  Combine chard, dressing, and nuts.  Enjoy!

Paleo Chocolate Cake

Its gluten free and refined sugar free. Its crazy rich and perfectly sweet.  I use all organic ingredients for this bad boy and I encourage you to do the same!  I'm so proud of this recipe.... there's actually one cake in my fridge and one cake in my freezer right now :)

• One cup cacao powder
• One cup maple syrup
• 1/4 pound coconut oil
• One teaspoon salt
• One teaspoon vanilla extract
• 4 organic eggs
• 1/2 cup cacao chunks (add last)

Mix wet ingredients and dry ingredients in separate bowls.  Slowly add dry ingredients to bowl containing wet ingredients while stirring with a large fork or electric mixer.  When everything is mixed and smooth add your cacao chunks.  Pour mixture in a small Pyrex baking dish that has been greased with coconut oil and bake at 350 for about 25 minutes or until a knife stuck into the middle of the cake comes out clean.  Serve with any garnish.  The photo above has coconut cream, cherries, and a bit of mint.  Hooray!

Broiled Pears with Blackberries and Coconut Yogurt

Here's a sweet and simple little treat that's incredibly aromatic and very pretty to look at.  It's mild enough to make for breakfast yet elegant enough to serve for dessert and the taste has a lot of depth to it.  You're gonna love it. This recipe is for one serving. Double it if you're hangin' with a bud!

• One Bosc pear
• 2 tablespoons maple syrup
• One teaspoon apple pie spice (or just cinnamon)
• Pinch of salt
• One table spoon coconut oil
• Half cup blackberries
• One cup vegan coconut milk yogurt (buy any organic brand or make your own... recipe for that coming soon!!!) 

Coat your sliced pears with spice, syrup, salt, and coconut oil mixture and place them in a small baking dish.  Broil them until golden brown and crispy on top (also until your kitchen smells delightfully of cinnamon).

While pears are in the oven lightly muddle the berries and combine 3/4 of them with the yogurt.  Place mixture in a small serving dish.  When pears are ready let them cool for just a few minutes.  Layer the pears on top of the yogurt, add the rest of your muddled berries, and then add orange zest... and you're done!