Tag Archives: paleo

Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

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Berry Watermelon Jigglers

  • Servings: 16 squares
  • Print

Ingredients

  • 1 cup of fresh berries of your choice, or thawed from frozen.
  • 1 cup of chopped fresh watermelon
  • 4 cups of water
  • 2 tbsp of honey
  • 1 oz of unflavored gelatin

Directions


1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate MilkshakesNo Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Dairy Free Chocolate Milkshakes

We had our first triple digit days this week in good ol’ Dallas, Texas, and I have to tell you…it wasn’t that bad  I thought my face was going to melt off! Now you know I’ve had a long standing affair with chocolate (sorry, honey 😉 ), but when it feels like the oven might actually make my eyelashes meld into my eyelids, I am not about to bake – no matter how delicious a chocolate chip cookie might be. Thankfully I’ve discovered a lot of delicious, dairy free, no bake desserts where I can literally have my cake and eat it, too. One of those delicious desserts is, of course, “nice cream” – a creamy, sweet creation made with frozen bananas. This “milk”shake is a version of nice cream: a thick, creamy dark chocolate shake sweetened with honey and maple syrup, and thinned with coconut water for an extra burst of hydration + electrolytes. If you are melting in this heat wave, a big pitcher of Dairy Free Chocolate Milkshakes is just what you need to hydrate, cool you off, and satisfy your sweet tooth!


Dairy Free Chocolate Milkshakes


Ingredients

  • 3 frozen bananas
  • 3/4 cup of coconut water
  • 1/4 cup of coconut cream
  • 2 tbsp of 100% cocoa powder
  • 1 tbsp of unsweetened almond butter
  • 2 tsp raw honey
  • 1 tsp pure maple syrup

Directions

  1. Combine all ingredients in a blender or food processor
  2. Pulse/blend until smooth
  3. Serve immediately – chilled

For more no bake treats, check out my Chocolate Banana “Nice” CreamNo Bake Chocolate Date CakeNo Bake Cheesecake with Chocolate CrustMicrowave Molten Lava Cake, and Dark Chocolate Peanut Butter Cups. Do you think I have a thing for chocolate?! 😉 Whichever no bake treat you whip up, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Berry Lemonade

Since late summer of 2014, I’ve been frolicking on beaches, dipping my feet in the cool water, enjoying the ocean breeze coming through my open windows, and never had to worry about bug spray. That was in sunny Oceanside, California. Cut to now, late spring 2019 in Dallas, Texas. I have sweat dripping from my elbows after an hour outside – I didn’t even know your elbows could sweat! The sun is so hot it feels like I’m living on it, my body is covered in bright red mosquito and chigger bites, and the humidity makes my hair look like a small dog that just rolled in the mud.

But nothing beats summertime here with our family. Everyone is a sweaty mess so we just let it slide while we sit around, watching the kids play outside, eating watermelon and sipping lemonade. Lemonade is a must around here – cool, sweet, tart, and refreshing – it’s a welcome treat in the hot summer sun. I decided to make my own refined sugar free version and add some berries for an antioxidant boost! It turned out to be a hit – well received by my daughter, niece, nephew, sister, and, most importantly, my husband – who isn’t a lemonade fan! In his words it was “the perfect amount of tartness”. High words of praise from a lemonade hater!

Zemirah and I had a blast having a tea party (well, technically a lemonade party) outside one hot morning, but because of those dreadful chiggers I put down our gorgeous Karastan rug from Rug Studio, and we drank our lemonade in peace from bugs! You can get my rug here – in different sizes to fit your needs. It adds such a cozy feel to our bedroom, and is luxuriously soft! Plus it makes a great bug protector 😉

However and wherever you choose to have your lemonade party, I hope you make this Berry Lemonade for a refreshing and immune system boosting treat!

Berry Lemonade

Makes 2 quarts.

Ingredients:

  • 7-8 cups of water
  • 1/2 cup of  fresh or thawed (if frozen) berries (I used a blackberry/blueberry/raspberry combo)
  • Juice of 4 large lemons
  • 1/2-3/4 cup of raw honey

Directions:

  • In a blender, combine berries with 2 cups of water
  • Blend just a few seconds until combined
  • Strain berry juice through a nut milk bag and mesh strainer – squeezing all the juice out into a large pitcher (this is the most time intensive step, but it’s worth it so you don’t have berry seeds stuck in your teeth all day!)
  • On the stove in a small pot, combine honey (to taste) and 1 cup of water, whisking until combined
  • Add honey water to the pitcher with the berry juice
  • Squeeze all four lemons directly into the pitcher
  • Add remaining 4-5 cups of water (to taste)
  • Chill until cold or serve over ice
  • Keep leftovers in the fridge for up to a week

For more “berry” delicious summertime recipes, check out my Berries and Greens SmoothieChocolate Covered Strawberry Chia Pudding, and No Bake Cheesecake with Chocolate Crust! For some scrumptious treats to accompany your lemonade, whip up some Chocolate Banana “Nice” Cream, a No Bake Chocolate Date Cake, or a batch of  Wholesome Chocolate Chunk Cookies! I sincerely hope your summer is off to a great start – filled with family, healthy food, laughter, and happy movement. Soak up your family this summer…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost for you, just a small commission for me – funding my experimental cooking. Thank you for supporting A Pinch of Crazy!

Berries and Greens Smoothie

 

It’s officially summertime! Which to me means pool parties, late nights, fireflies, and fresh berries. Growing up, we would pick blackberries and blueberries every Father’s Day; it was always hot, and there were bees everywhere, but we would run and hide in the bushes, sampling all our berries while filling up buckets full! That night, we would come home sticky, tired, and covered in thorn scratches, but we would sit down to a cool, refreshingly sweet bowl of berries and cream. This smoothie is an homage to the berries and cream of my childhood summers – berries and greens! Also cool and refreshingly sweet, this smoothie is delicious and packed with antioxidants (which gives it the pretty purple color), vitamins, healthy fat, and fiber. It’s as easy as tossing some ingredients in a blender, and I guarantee your whole family, kids included, will gulp it down! Your toddler may get super messy and turn purple, and may even have some chia seeds stuck in her hair the next day (true story), but messy, healthy fun will be had by all!

Berries and Greens Smoothie

Serves 4-5.

Ingredients:

  • Two large bananas – ripe with brown spots
  • 1.5 cups of frozen berries – I used a blackberry/blueberry/raspberry medley
  • 1 cup, packed down, of fresh spinach leaves
  • 2 tbsp of ground flax seed
  • 1 tbsp of chia seeds
  • 1 cup of unsweetened almond milk
  • 1/3 cup of unsweetened coconut milk

Directions:

  • Combine all ingredients in a blender
  • Blend and enjoy!
  • Keep leftovers covered in the refrigerator and give it a shake/stir before drinking

I hope you give this short and sweet recipe a try – smoothies are a great breakfast or snack in the summer heat, and you’re giving your kiddos essential vitamins and nutrients! Without them complaining about eating veggies…which is an extra bonus 😉 If you like breakfasts in a jar/cup, be sure to check out my Chocolate Covered Strawberry Chia Pudding and my Peanut Butter and Chocolate Overnight Oats, and for more summer-y treats, check out my No Bake Cheesecake with Chocolate CrustNo Bake Chocolate Date Cake, and Chocolate Banana “Nice” Cream. Wishing a happy start of summer to everyone! Get your antioxidants and vitamins in, stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me – helping me earn extra money to keep making recipes. Thank you for supporting A Pinch of Crazy!

Chocolate Covered Strawberry Chia Pudding

I’ve said it before and I’ll say it again: I’m a chocoholic, and I am a lover of all desserts. I don’t discriminate, each dessert is delicious in it’s own way (except you, Jell-O, you’re a sick food and can’t pass as dessert), but I have a special spot in my heart for milkshakes. When my husband and I first moved to California, we lived within walking distance of a burger place that sold those really big milkshakes like in a 50’s diner. Of course, after thoroughly enjoying my usual chocolate covered strawberry shake, I would feel sick from all the sugar and dairy and did not enjoy the stomach ache…but would still usually get one whenever we went. Oops.

The first time I made this chia pudding, I was instantly transported to sunny Southern California and reminded of the flavor of my beloved chocolate covered strawberry shake. It’s a huge bonus that this deliciously sweet pudding is refined sugar free and dairy free – so no stomach aches or wacky blood sugar! Chia seeds are small but mighty, containing 11 grams of fiber, 9 grams of fat, and 4 grams of protein in just one ounce. Plus they are high in magnesium, which has a calming effect, zinc, B vitamins, and calcium. So when people find out you don’t eat dairy and ask about your calcium intake – tell them you eat chia pudding! This sweet treat is perfect for breakfast meal prep, and is delicious eaten as is, mixed with overnight oats, or on top of smoothies or even nice cream. Let’s grab a spoon and dig in!

Chocolate Covered Strawberry Chia Pudding

This recipe is for one half pint mason jar. 

Ingredients:

  • 1/8 cup of chia seeds
  • 1/2 cup of unsweetened almond milk – this can change depending on the consistency you want
  • 1 tbsp of no sugar added strawberry fruit spread or preserves
  • 1/2 tbsp of 100% cocoa powder
  • 1/2 tbsp of honey and/or pure maple syrup
  • Optional toppings:
    • more preserves
    • a drizzle of syrup/honey
    • fresh or frozen fruit

Directions:

  • Combine all ingredients in a half pint mason jar
  • Stir to combine well
  • Cover tightly and store in the refrigerator overnight
  • Stir again before eating
  • Top with desired toppings and enjoy!

For more sweet breakfast treats, check out my Flax and Oat Pancakes or my Cinnamon Apple Oatmeal – both sure to leave your tummy, and your sweet tooth, satisfied. Don’t forget to pin this recipe by clicking the “pinterest” button down below – that way you can come back to it often. Chia pudding may be something new for you, but I dare you to try it! It’s light, sweet, refreshing, and high in fiber, healthy fats, and calcium. Eat your tummy-ache free “milkshake”, get your calcium in…and enjoy your pinch of crazy!

Slow Cooker Chicken Tacos

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Who out there doesn’t love tacos? I don’t mean the greasy yet crunchy tacos with questionable meat sold by what I think is a clown…? Although those tacos are tasty, and have their place in college at 2 AM, they do not compare to soft tacos full of tender, shredded chicken topped with guacamole and a squeeze of fresh lime. Yum!

I’ve talked before about my affinity for slow cookers – flavorful yet simple meals ready for you when you walk in the door. Can’t be beat, right? Wrong! Let’s combine slow cooker simplicity with the deliciousness of tacos!!!

Slow Cooker Chicken Tacos

Serves 6-8.

Ingredients:

  • 2 lbs of boneless, skinless dark meat chicken
  • 4 cloves of garlic, peeled
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4-1/2 tsp cayenne pepper
  • Juice of two limes
  • Optional toppings:

Directions:

  • Place chicken and garlic in your slow cooker (I have this small one – it’s on sale right now!)
  • Cover with seasonings
  • Squeeze lime juice over chicken (I suggest using a manual juicer to get all the juice and none of the pulp or seeds)
  • Cook on low for 8-9 hours or on high for 4-5
  • Shred chicken
  • Serve on tortillas or lettuce wraps with plenty of toppings, and don’t forget the side of guac and plantain chips!
  • Leftover meat will keep covered in the fridge for up to a week – it goes great on a taco salad.

I hope this taco recipe can “spice” up your weekend! For more spicy meals, check out my One Pan Chicken and Shrimp FajitasTaco Stuffed Potatoes with Avocado Chipotle Ranch, or Spicy Garlic Chicken Nachos. And if you like slow cooker meals, you may also like my Slow Cooker Potato and Kale SoupSlow Cooker Pork Roast with Veggies, or Slow Cooker Meatballs – can you tell I use my slow cooker often?! I hope these tasty tacos can help simplify your life, and bring peace knowing that you are feeding your family well. Nothing beats taco night! Go ahead and get another scoop of guacamole…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Spicy Deviled Eggs

Just in time for Easter: deviled eggs. But with a twist! Made even more “devilish” (why are they actually called “deviled”???) with pickled jalapenos and cayenne pepper. Use some of my homemade aioli or store bought avocado oil mayonnaise for healthier mayo options. The ingredients in those dips are simply vinegar (or lemon juice), egg, and a healthy oil – nothing to be afraid of! The only thing you should be afraid of is how devilish these are *insert evil laugh*!!! No, but really, these are pretty spicy and my two-year-old couldn’t handle them, so scale back if you wish, but they are the perfect spicy appetizer to bring to the Easter potluck!

Spicy Deviled Eggs

Makes 12 deviled egg halves. 

Ingredients:

  • Perfect Boiled Eggs, peeled
  • 3 tsp mayo (healthy options linked above)
  • 2 tsp yellow mustard
  • 1/4-1/2 tsp salt (I made them with about a 1/2 tsp and found them too salty, but my husband didn’t think so; adjust to your taste)
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4-1/2 tsp cayenne pepper (to taste)
  • 8-10 pickled jalapeno slices, diced
  • Optional toppings:
    • sliced fresh jalapeno
    • sliced pickled jalapeno
    • a sprinkling of paprika
    • chopped cilantro

Directions:

  • With a sharp knife, cut boiled eggs in half length-wise
  • Scoop out yolks and place in a small mixing bowl
  • Add remaining ingredients (besides toppings) to the bowl
  • Mix/mash until combined
  • Evenly scoop filling back into egg whites
  • Refrigerate for a few hours or overnight until ready to serve
  • Top with desired toppings just before serving
  • Keep leftover eggs covered in the fridge for 3-5 days

For other Easter/spring time meal ideas, check out my Mustard Potato SaladCrispy Brussels Sprouts, and Roasted Potatoes for sides dishes, and my Ghee, Garlic, and Herb Turkey with Gravy or Celebration Steaks with Pan Sauce for main dishes. For spring-y desserts, check out my No Bake Cheesecake with Chocolate Crust or No Bake Chocolate Date Cake. I know you’ll find something you and your family will love! Bring these Spicy Deviled Eggs to the Easter potluck, spice it up…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the link, it is of no extra cost to you – just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

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