Before I get to the good (treat without a cheat) part…I was lazy tonight. No cooking whatsoever, not even any reheating! Pulled a (leftover) grilled chicken breast out of the fridge and cut it up. Mixed it with organic baby arugula and organic baby spinach and topped it off with balsamic vinaigrette (1/4 cup balsamic vinegar, 2 cloves minced garlic, 1 tsp. kosher salt, 1/2 tsp. pepper, 1 tbl. Westbrae Naturals dijon style mustard, 3/4 cup olive oil). Voila dinner.
Then I got more motivation and decided to make a little frozen treat. Tastes like sorbet, minus all the crap in the sorbet from the frozen food section of the grocery store. And simple too!
Whole30 sorbet with toasted almond and coconut
Ingredients:
2 1/2 cups frozen fruit of your choice – one kind or a mixture (for example choose between frozen strawberry, raspberry, blackberry, blueberry, banana, mango, etc)
1/4 cup + 1 tbl. full fat coconut milk
Toasted almond slices
Toasted unsweetened flaked coconut
Method:
Place fruit in your food processor and add coconut milk. Now preheat your oven to 350°F and spread raw sliced almonds and/or unsweetened flaked coconut on a baking sheet. Bake almonds and/or coconut at 350°F for 5 minutes. Now process your fruit in your food processor until smooth. Scoop blended fruit into a dish and top with toasted almonds and/or coconut. Yum! Makes ~6 scoops.
Delicious Primal Cooking 