Beets by Kat

Paleo

Frozen Raspberry Hibiscus Coconut Cashew Cups

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raspberry hibiscus cups

Alright, alright, I know it’s still the dead of winter so WHY am I making frozen desserts this time of year? Well, let me tell you. I went on a bit of a nut-shopping spree at Costco recently so I’ve been keeping my eyes peeled for ways to use them up. That’s not to say there’s no reason not to have a bunker’s worth of nuts on your shelf for snacking at all times of day, but I thought it would be nice to get a bit creative with my consumption habit.

ENTER: these frozen raspberry hibiscus coconut cashew cups (that’s a mouthful, hey?). I came across Christiann Koepke‘s gorgeous photo of her Raw Raspberry Coconut Cashew Frozen Bars and I was instantly drawn to the bright colors in her photos. AND as a bonus, she used TWO kinds of nuts in her version so I knew I could use up a bit of my supply.

I switched up a few things here and there in my batch, like using brazil nuts instead of hazelnuts and leaving out beets (I KNOW, beets are usually my jam but I didn’t have any on hand). As a result, I have a freezer full of these delicious frozen treats and the only thing that’s stopping me from eating them non-stop is, well, it’s still a liiiitle cold out.

Despite that, I PROMISE you these are worth it. Plus, don’t we all still eat ice cream in the winter anyway?

Raspberry Hibiscus Coconut Cashew Cups

Adapted from Christiann Koepke
Print Recipe
Prep Time 30 mins
Freezing time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 18

Ingredients
  

For the crust

  • 1.5 cups brazil nuts, toasted
  • 1 tbsp almond flour
  • 4 dates, soaked for 10 minutes
  • 1 tbsp coconut oil, melted

For the cashew coconut layer

  • 1 cup roasted cashews, soaked overnight
  • 1/2 cup coconut cream
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp honey
  • 1 tsp vanilla
  • juice of 1/2 lime
  • 1/4 tsp salt

For the raspberry hibiscus layer

  • 2 cups frozen raspberries
  • 1/2 cup coconut cream
  • 3 tbsp steeped hibiscus tea, cooled
  • 5 dates, soaked
  • juice of 1/2 lime

For garnish

  • flaky sea salt
  • lime zest

Instructions
 

  • In a food processor, combine all crust ingredients and pulse until well combined. Press into the bottom of a 12 muffin tin pan. If you have any crust mixture leftover, place into another regular or mini muffin tin pan and place pans in freezer while you make the cashew cream.
  • Combine all cashew cream ingredients in a food processor until well combined. Add on top of crust layer in muffin pans and place in freezer.
  • In a food processor or blender, add raspberry hibiscus layer ingredients and blend til smooth. If you need more liquid, add more hibiscus tea by the tablespoon full until smooth. Layer on top of muffins, top with sea salt and lime zest, and place into the freezer for at least one hour to set
  • To remove, place warm water in a sheet pan and place frozen muffin tins on top. Wedge a knife into the sides of the cups until they pop out.
Keyword cashew, coconut, raspberry

Sweet Potatoes with Blueberry Pomegranate Chicken

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Blueberry pomegranate stuffed sweet potatoes

I think of these as the grown up version of the baked potatoes I grew up eating at my dad’s house. What was once a russet potato piled high with butter, sour cream, cheese and bacon bits, these babies bring in tender, caramelized baked sweet potato to bring this dish to a whole new level.

crispy brussels sprouts
pomegranate arils

Fruity blueberries and pomegranate arils are cooked down to a compote, then mixed with yummy asian flavors like coconut aminos and sesame oil to stuff these sweet lil baked potatoes to the brim. Of course, you need some veggies so crispy brussels sprouts join the crew! A drizzle of tahini, bits of fresh chopped parsley and more pomegranate are thrown on top to finish them off. These baked sweet potatoes literally couldn’t be more stuffed if I tried and I wouldn’t have it any other way.

Blueberry Pomegranate Baked Sweet Potatoes

Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American

Ingredients
  

  • 3 sweet potatoes
  • olive oil
  • sea salt

For the chicken

  • 3/4 lb chicken breast, diced
  • 1/2 cup blueberries
  • 1/2 cup pomegranate arils
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp coconut aminos or soy sauce
  • 1 tsp sesame oil
  • 1 tsp red chili flakes (optional)

For the brussel sprouts

  • 2 cups Brussels sprouts, cut in half
  • olive oil
  • sea salt

For garnish

  • tahini
  • pomegranate arils
  • chopped parsley

Instructions
 

  • Preheat oven to 375 degrees F. Meanwhile, using a fork, poke holes all over sweet potatoes. Rub with olive oil and salt, then place on a baking tray and place in the oven for 45 minutes.
  • Place brussels sprouts on a parchment lined baking sheet and drizzle with olive oil, salt, and pepper. Place in oven for 30 minutes (pop into oven when sweet potatoes have 30 mins left).
  • Season diced chicken with salt and pepper, then cook in a cast iron pan over medium high heat. 
  • While chicken is cooking, set a small saucepan to medium heat and add blueberries and pomegranate arils. cook for 5-8 minutes, stirring occasionally until fruit begins to break down. Then, add the garlic, balsamic vinegar, coconut aminos, sesame oil and chili flakes and cook for 2-3 minutes longer.
  • When the chicken is cooked through, combine in the pan with the blueberry pomegranate sauce to coat.
  • When sweet potatoes and brussels sprouts are finished, remove from oven. Cut a slit in each sweet potato and stuff with chicken, brussels sprouts, tahini drizzle, parsley and pomegranate arils.
Keyword blueberry pomegranate chicken, stuffed sweet potato, sweet potato

Bean-free Turkey Chili (Whole 30)

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turkey chili

This bean-free, paleo + whole 30 turkey chili is the bees knees. I’m talking super hearty from the copious amount of vegetables and ground turkey, smokiness from the smoked paprika, heat from the jalapeno and cayenne, and it comes together in the coziest bowl with lots of fresh toppings and….a dollop of coconut cream. No beans + coconut cream, whaat??

My sister and I are guilty of giving up things – like coffee, cookies candy – for lent despite both being non-religious, so when she suggested trying out Whole 30 in January, I was completely on board. I already partake in Dry January anway, so giving up dairy + grains + legumes + corn + soy + added sugar ++++++++ the list goes on, easy, right?

I wish I had a great story about it being really difficult and that I broke down and ate a ton of junk food (i do love cookies tho), but it’s actually turned out way more manageable than I thought! My fridge and counter tops have been overflowing with fresh fruits and vegetables since the beginning of the month and I haven’t binged on buttery popcorn and Tangfastics while I’m bored and watching Netflix. On top of that, my mood has been through the roof, I can’t remember the last time I had a brain fog, and I’m sleeping so much better. What’s the catch?

There isn’t one! Not surprisingly, being more conscious about what you’re putting in your body has some really positive results. Who knew?

Anyway, I’ll stop ranting about how great Whole 30 is, but if you’re thinking about trying it, go for it and I promise you won’t regret it!

So back to this chili. I decided to make this chili because 1) it fit the bill for being whole 30 compliant and 2) it’s January in Vancouver so it’s cold af outside and I wanted a big bowl of something hot to warm me up. I added a some chilled coconut cream (basically just throw a can of coconut cream in the fridge for a day) and I honestly think it tastes better than adding sour cream. It’s super versatile as well, so if you wanted to throw in more vegetables, go for it! If you can eat beans, feel free to add those in! If you’re into dairy, add back in some sour cream or creme fraiche! Do what you love, really.

Enjoy!

Bean-Free Turkey Chili

This bean-free turkey chili is packed with vegetables and is Paleo and Whole 30 compliant
Print Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves garlic, peeled
  • 3 carrots, peeled
  • 1 jalapeño
  • 1 sweet potato
  • 2 lbs ground turkey
  • 28 oz can of diced tomato
  • 1 tbsp tomato paste
  • 1.5 cup stock
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1 tsp cayenne (optional)
  • 3 bay leaves
  • salt + pepper (to taste)

For Garnish

  • jalapeño
  • lime
  • cilantro
  • avocado
  • chilled coconut cream

Instructions
 

  • Dice onion, peppers, carrots, jalapeño and sweet potato. Set aside.
  • Mince garlic and set aside.
  • Heat up 1 tbsp olive oil in a large stock pot and saute onion, peppers, carrots, jalapeño until soft, 5-8 minutes. Remove from pan and set aside.
  • In the same pot, brown ground turkey until no longer pink. Then, add back sauteed vegetables, raw diced sweet potato, uncooked minced garlic and stir.
  • Add canned tomato, tomato paste, stock, and spices.
  • Bring to a boil then reduce to a simmer for at least one hour. Flavor will continue to develop the longer it simmers.
  • When ready to serve, spoon into bowls and garnish with chopped cilantro, fresh squeeze of lime, sliced jalapeño, avocado pieces and dollop of chilled coconut cream.