A little glimpse in how to live Paleo-ish and still live in the real world, among other folks who aren’t on the same path. We had a family party today to celebrate my little guy’s upcoming 5th birthday. I think birthdays are worth bending strict Paleo rules a bit and it is easier to catch flys with honey right?
I let him pick the menu: A huge pot of chili, salad, chips and salsa, veggies & dip with an “ice cream bar with toppings” for dessert. This turned out to be a great way to have a Paleo-ish party with some gluten free treats. It was also really easy and I didn’t have to work my tail off.
Menu:
- Chocolate Chili
- Big Salad with a mix of greens
- dried cranberries
- feta
- sliced almonds
- vinaigrette dressing
- Veggie Tray with Ranch Dip
- broccoli
- carrots
- sugar snap peas
- olives
- Chips & Salsa
- 2 cans full fat coconut milk
- 1 cup baby spinach leaves
- 1/2 teaspoon salt
- 1 tsp vanilla
- 1/4 cup honey (less could be used, it was plenty sweet)
- 2 tsp mint extract
- 1/2 cup mini chocolate chips or chopped dark chocolate
1. In a blender, blend coconut milk, baby spinach, salt, vanilla, honey & mint extract till well blended.
2. Depending on your blender, you may want to strain to avoid any visible spinach. I did not have to do this.
3. Chill mixture for at least one hour, better overnight, in the fridge.
4. Follow ice cream maker’s directions.
5. When ice cream gets to soft serve stage, stir in chocolate chips.
6. When you get to desired consistency, stick in freezer to keep until serving time.
The post Paleo Surprise Mint Chocolate Chip Ice Cream appeared first on Picket Fence Paleo.