Day 4 is ready for you! This is one of my favorite days since I get to give you the recipe for your kids to have a normal tasting, delicious bread for sandwiches! This is something that many folks really miss when they switch over to a Paleo or grain free type lifestyle. While there is no question that taking out wheat (and possibly all grains) is going to decrease the toxic load and inflammation in your body. This study shows a direct correlation between wheat/refined grains and inflammation. Inflammation can lead to diabetes or cardiovascular issues, so reducing inflammation through diet can be a powerful health tool!!
That is why I was SO, SO, SO excited about this GRAIN FREE EASY BLENDER BREAD RECIPE of mine when I realized I really was onto something big here! My kids go bonkers for this stuff. We have a sandwich. Fist pump insert here if you’re Paleo or grain free! We like to do almond butter with a little bit of honey. Nom nom. But you can easily do some creamy homemade mayo with some mustard, spinach, and leftover chicken or ham. The bread holds up incredibly well, and it’s not going to crumble on you like most grain free breads! Every single time someone at my house has tasted it, they have asked if they could pay me to make it for them weekly. It’s that good!
Moving along. We have our veggies of course with good fiber. Have you tried jicama? It’s a kid favorite. Very crunchy and we love our jicama tacos with it! We put our fruit on a skewer, because everything is more fun on a skewer. Seriously, have you tried this with your kids? Even older high school kids? When in doubt, put that food on a skewer! And we have a pickle! I love getting fermented foods in whenever I can, and who doesn’t want a pickle with a sandwich?! Little bits of fermented food in the diet can make a huge difference in gut inflammation! Just make sure you’re not getting the UNfermented pickles and foods with vinegar and sugar. No bueno, friends. No bueno.
And…drum roll please! I’m actually giving you guys two of my very favorite recipes today! This is my chocolate coconut whipped cream. It’s the bomb.com. You love me more now that I just said that, right? Recipe is below! This is a favorite at our house for a little dessert with family and friends. It holds up tremendously well for several days, and it’s easy to make. It will last very well in a lunch for those kiddos, and it’s a great treat! Throw some berries on top, and it gives them those great fats that their brains need. Remember they need those good fats? We talked about that in Day 1 and Day 2 of our REAL FOOD Lunch Series!
Now for the fun dessert recipe!
Chocolate Coconut Whipped Cream
- 3 cans Thai Kitchen FULL FAT Organic Coconut Milk
- 2 tablespoons honey
- 5 drops high-quality stevia
- 2 tablespoons organic grade B maple syrup
- 1/2 teaspoon organic vanilla extract
- 2 tablespoons organic cocoa powder
- Put 2 of the cans of coconut milk in the fridge overnight or for at least 8 hours
- When you are ready to make the coconut cream, get them out of the fridge and open the tops and set aside
- Shake the third can of coconut milk and put ALL the contents into either a high-speed blender or a kitchen aid mixer until contents are combined and fluffy
- If you’re using your kitchen aid, empty the mixed coconut milk into a container
- Then scoop ONLY the top coconut cream that has solidified into the kitchen aid (see pictures)
- Add the honey, vanilla, cocoa powder, maple syrup, and stevia
- Mix on medium-high until smooth and scrape the sides as needed making sure to get to the bottom
- While it is mixing on medium/high speed, add 1/3-1/2 cup of the blended coconut milk to the mixture
- Add it slowly until you have the thickness you like
- Feel free to test and make sure the sweetness is where you want it and add more stevia and honey if necessary
- Top with berries for a wonderful family dessert
- Serve immediately!
- ** I usually like to put a couple of extra cans in the fridge just in case it doesn’t set correctly. That way I don’t run into trouble with company coming!