Blueberry Lemon Bars

This is one of my all time favorite new desserts! It is the perfect balance of sweet, tart and is super fresh tasting. Best of all it is a sweet treat that can be completely guilt free! After making a pan of these I have already had multiple people ask for the recipe. You won't believe they're paleo!

Bottom layer:

• 1 1/2 cups almond meal
• 1/2 tsp salt
• 2 heaping Tbs coconut oil, melted 
• 2 Tbs honey
• 2 tsp vanilla 

Preheat oven to 350. Grease 8x8 or 9x9 pan with coconut oil. 

Mix together Almond meal, salt, coconut oil, honey and vanilla. Spread into the bottom of the pan and bake for 15 min or until the edges turn golden. 

While this is cooling, start preparing the top layer. 

Top layer:

• 3 organic eggs
• 1/4 cup agave nectar or honey
• 1/2 tsp lemon zest
• 6 Tbs coconut oil 
• 1/2 cup fresh lemon juice 
• 1 cup fresh or frozen blueberries 

In a saucepan with stove on medium low mix eggs, agave nectar (or honey) and lemon zest, stirring continuously. If you are not continuously stirring, it will start to have a scrambled egg type texture. As it warms up add coconut oil. Once the coconut oil is melted and mixed in, add lemon juice. Continue stirring until thickened. 

Once thick pour over the bottom layer in the pan and spread evenly. Throw the blueberries on the top and cool in the fridge for about a hour! 

Enjoy! 

Kale Soup

There is kale growing from our little garden left and right... I have so much that I don't know what to do with it. This soup is great tasting and is very easy! You can add whatever vegetables you wish, also you can skip the meat and make it vegetarian.

Serves 6-8

•   1 Tbs Olive oil 
•   2 Large leeks
•   1 Large yellow onion 
•   2 Garlic cloves, crushed 
•   1 Large zucchini or 5 mini zucchini
•   1 Broccoli head  
•   12oz Ground turkey (or sausage) 
•   1 Bunch kale, torn and stemmed 
•   32oz Diced tomatos 
•   6 cups Chicken or Vegetable broth
•   Salt and pepper to taste 

Directions: 

In a large stockpot, heat olive oil over medium heat and add leeks and onions. Saute until soft then add crushed garlic, broccoli and zucchini, stir until lightly brown around 1-3 minutes. 

Add turkey meat and stir until brown and cooked through, if it starts sticking to the bottom of the pan you can add 1/2 cup broth. 

Once the meat is cooked, add canned tomatos, broth, salt and pepper (or any other herbs or spices you would like to throw in) Simmer on low heat for 30 min. 

Add kale 5 min before serving, just so it is wilted. 

Enjoy!