You never know where the next recipe inspiration will come from, and this time it was a local taco bar! These Brussels are roasted with fig spread and served with a curried carrot puree. There’s a little extra sugar, but it’s paleo enough! Still dairy, gluten/grain and soy free.

This arugula pesto recipe originally appeared with the Yogurt Marinated Chicken Kabobs, and until recently I forgot about it! It’s perfect with the Chicken Parmesan-No if you want to do the pesto version.

My mom used to make a mounded cookie similar to this and she called them Haystacks. I wanted to make a cleaned up version. Call it a cookie, granola thing, whatever! They’re delish.

Taking an extra moment to arrange the fruit in a beautiful configuration makes this chia pudding extra appetizing, after all, we eat with our eyes first!

Recreating this dish as a grain-free option was not too challenging because, as long as the ingredients are fresh, you can’t mess it up. To give the cauliflower rice a similar texture to the bulgur wheat, I “dry” it in a skillet.

Sideritis, or Ironwort herb, has been tea of choice for generations in Greece. This iced version is cool and refreshing, filled with medicinal properties.

If you don’t think you’re a fan of dates, this will change your mind. I love how they are naturally sweet without being sugary. The nuts give them a nice balance and the vanilla perfumes them perfectly.

This recipe is based on my Pumpkin Porridge recipe that I posted a couple of years ago, along with my Cinnamon Apple Overnight N’Oats. I didn’t feel like cooking it and so, I just let the nuts and seeds absorb the liquid overnight in the fridge and it worked beautifully