paleo recipe | Paleo Cajun Lady

July 28, 2014March 15, 2015

Coconut Apricot Pecan Balls Recipe with AIP Option

I don’t know about you; but, I’m trying to squeeze as much fun out of this summer as I can. I’ve enjoyed family visits, creating new recipes from fresh organic produce, walking through local farmers’ markets, and discovering new restaurants offering gluten free options.

I’ve learned a lot in this first year after my lupus diagnosis. There is just so much information I want to share with you. The greatest discovery I’ve made is that I could feel good again. Going AIP paleo gave me that. AIP paleo has helped me shed those unwanted pounds, streamline my diet to whole foods, gain energy I haven’t had in years, and completely heal my leaky, sick gut. Although my lupus is not in total remission, I know it’s just a matter of time and perseverance. I didn’t get sick in one year; so, I can’t expect to heal everything in one year.

Continue reading “Coconut Apricot Pecan Balls Recipe with AIP Option”

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

AIP Tomato-less Bolognese Sauce Recipe

One of the foods I miss the most, since going nightshade free, is spaghetti sauce. I’ve been able to add back most nightshades; but, not tomatoes. It’s hard to do without some of my favorite foods like paleo pizza, lasagna, and chili. Poor me.

Then, I saw a couple of recipes for tomato-less sauces, using beets. I’d have to say, I was more than a little skeptical. One of the recipes didn’t seem to have enough ingredients to cover the beet flavor. The other recipe used wine, which I preferred not to use, due to nitrates. I wanted a recipe that was as autoimmune friendly as possible. So, I decided to create one. Continue reading “AIP Tomato-less Bolognese Sauce Recipe”

Tara Perillo

White Chocolate Strawberry Bread Pudding Recipe

Today I have a real treat for you. I made this white chocolate strawberry bread pudding for my 45th birthday on Wednesday. The best part is that it’s made with all paleo ingredients.

Remember, I don’t create many dessert recipes. These are only to be enjoyed once in awhile, as a treat. This recipe has a lot of sugar in it. Even though it’s coconut sugar and honey, it’s still sugar. That being said, enjoy.

White Chocolate Strawberry Bread Pudding Recipe

Prep Time: 6 hours

Cook Time: 2 hours

Total Time: 8 hours

Yield: 8-10 servings

White Chocolate Strawberry Bread Pudding Recipe white chocolate White Chocolate Strawberry Bread Pudding Recipe White Choc Strawberry Bread Pudding 1

Ingredients

Bread Pudding

9 ounces paleo, homemade white chocolate
1 loaf paleo bread, store bought or homemade, sliced
4 eggs
6 egg yolks
4 cups full fat coconut milk, canned
1 cup light coconut milk, canned
3 cups coconut sugar

Strawberry Filling

10 ripe strawberries, ripe, sliced
1 cup coconut sugar

Sauce

8 ounces melted paleo white chocolate
3 ounces full fat coconut milk, canned

Instructions

Make strawberry filling first by combining sugar and sliced strawberries in bowl. Press sugar into strawberries. Place in fridge for at least 20 minutes.
In large mixing bowl, whisk together eggs and egg yolks. Set aside.
In large saucepan, combine all coconut milk and sugar.
Bring mixture to a low simmer and add white chocolate. Whisk until chocolate is melted.
Remove pan from heat and quickly stir in whisked eggs. Continue stirring to keep eggs from scrambling.
In a 9”X13” baking dish, place bread slices in one layer. Top with strawberry filling. Cover with another layer of bread slices.
Pour half of coconut milk mixture over bread slices. Gently press bread slices to ensure mixture is absorbed by bread.
When most of mixture has been absorbed, pour remaining mixture over bread. Gently press.
Cover dish with parchment paper, then foil.
Let soak for 5 hours in fridge.
After 5 hours, remove baking dish from fridge and set aside while oven preheats.
Preheat oven to 300 degrees F.
Bake covered for 1 hour on middle rack.
Remove foil. Bake for another 45 minutes or until top is golden brown.
Create sauce to pour on top of each serving by combining melted white chocolate and full fat coconut milk in a double boiler.
Serve individual portions with sauce ladled on top. You can also garnish with a strawberry and whipped cream made with a can of full fat coconut milk, 5 or 6 drops liquid stevia, and 1 teaspoon pure vanilla extract.
Preparation time: Forever! It actually takes about 8 hours, start to finish.
Can be refrigerated and reheated.

http://www.paleocajunlady.com/white-chocolate-strawberry-bread-pudding-recipe/

** Note: I’ve provided a link for the recipe I used to make my white chocolate. If you choose to use this recipe, leave out the orange zest and cranberries. Follow the same instructions without those two ingredients.**

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