Strawberry Banana Breakfast Bowl

We have all probably heard about acai bowls at some point in our life, and they are super tasty!  However, acai is not the most convenient ingredient to get ahold of.  The concept of a smoothie in a bowl topped with goodness is not one that must be reserved for acai.  This is the same concept with more readily gained ingredients.  Drink it through a straw or eat it with a spoon, the power is in your hands.
Strawberry Banana Breakfast Bowl
1/2 frozen banana
4 frozen organic strawberries (part of the dirty dozen!)
1/2 an avocado
1 heaping Tbsp of gelatin (Great Lakes is the brand I use)
1 tsp maca (for hormone balance)
almond milk
4 walnuts, chopped
Place the banana, berries, gelatin, avocado, and maca in the blender and cover the ingredients in almond milk or coconut milk until you can see bits and pieces peaking above the milk level.  Blend until smooth.  Top with chopped nuts and eat like a bowl of cereal!  But way healthier and more homemade.

Kale, Strawberry, Avocado Salad w/Chia Citrus Dressing

Once again, a recipe that isn’t really a recipe!  However, kale is super easy to grow and strawberry season is around the corner.  If this salad convinces you to grow some kale or eat some organic berries, then my job here is done.  Since I am a crazy person in the kitchen, I don’t measure anything.  You shouldn’t either.  You know what you like, give yourself enough to have multiple elements in every bite and a little extra of the things you enjoy the most. That wasn’t technical, but it works everytime. Kale (or any winter green) is bitter, so you need some sweetness and some acid to balance it out.  The strawberries could be switched for whatever fruit you have on hand.  The lemon in the dressing could be switched for your favorite vinegar.
Kale, Strawberry, Avocado Salad w/Chia Citrus Dressing
kale, stems removed and leaves chopped
organic strawberries, hulled, halved
avocado, diced
a couple glugs of EVOO
juice of half a lemon
zest of a lemon
pinch of salt and pepper
dollop of honey
1/4 tsp chia seeds
Chop all the salad ingredients into bite size pieces and toss together.  Whisk all the dressing ingredients together and pour over salad.  Kale is hearty, so even a dressed salad can store nicely in the fridge.

Paleo Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble - 1
I am counting the days until the organic blueberry farm opens; however, I am not going to let that overlook strawberry season! The other day while I was at Martin’s, I noticed their organic strawberries were 2/$5! That’s an amazing price and that’s when you stock up. I had some rhubarb in the freezer from a while back when I was feeling adventurous and never really did anything with it. You see strawberries and rhubarb together all the time, so I decided to take my blueberry cobbler recipe and make it strawberry rhubarb. You really can’t go wrong with any fruit in this situation and what an awesome way to enjoy seasonal, fresh produce!

Strawberry Rhubarb Crumble

  • 3 cups of strawberries and rhubarb chunks (or enough to cover the bottom of your cast iron skillet)
  • 1/4 cup pure maple syrup
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 Tbsp arrowroot powder
  • 1 1/2 cups almond flour
  • 1/4 cup butter
  • 3/4 Tbsp cinnamon

Note: I thawed and drained my frozen rhubarb.


Preheat oven to 350 degrees F. In a cast iron skillet, fill the bottom of the pan with fruit. Depending on the skillet, you may have to use 4 cups. Just make sure you fill the bottom. Pour in the maple syrup, lemon zest, lemon juice, and a pinch of salt. Fold in the arrowroot powder until you can’t see white anymore. (This thickens the sauce that the berries make as it cools….so good). In a bowl, use a fork to crumble together the almond flour, cinnamon, and butter. Sprinkle over the top of the berries, drizzle the top with maple syrup and put in the oven for 30 mins. Turn the oven to low broil and cook another 3 minutes or until the top of the almond flour starts to brown. Watch it carefully! No one wants burnt cobbler! Get it out, let it cool.