Blueberry Lemon Tart

I bought ingredients to make popsicles the other day. My plan was to make summery, fruity popsicles with flavors like strawberry and blueberry and horchata, maybe even layered to make a real foods version of a Bomb Pop. Perfect for Memorial Day weekend! And then I started seeing them pop (heh) up all over on social media and decided that there were plenty of good popsicle recipes out there** already. Plus, my freezer’s way too full.

And then the kids ate the strawberries, sealing the deal. I’m not complaining because they also made whipped cream to go with them and offered me a bowl. They even sort of cleaned up!

So this morning, I woke up with a good deal of blueberries, coconut milk in the fridge and a serious chill coming through the open window. It definitely feels like the beginning of summer in San Francisco. Brrrr.

blueberry lemon tart

A blueberry tart was in order, and since blueberries are my favorite berry, I decided to pair them with my favorite fruit- lemon curd.

blueberry lemon tart

This tart may look fancy and time consuming, but it’s really not. See how the blueberries are arranged in the tart like that? They’re not arranged at all, because when you drop them into the pre-baked custard, they put themselves in place just perfectly, without any assistance. In fact, making this lovely tart might be easier than making popsicles. Easier than rearranging your freezer, anyway.

blueberry lemon tart

Blueberry Lemon Tart (grain-free, dairy-free)

for the crust:
1 egg
2 tablespoons honey
2 tablespoons coconut oil, melted
1 1/2 cups almond flour
1/2 cup plus 2 tablespoons arrowroot powder
1 tablespoons coconut flour
1/3 teaspoon sea salt

for the filling:
zest of one lemon, plus extra for garnish, if desired
3/4 cup fresh lemon juice
4 large eggs
1/2 cup honey
1/3 cup coconut cream (from a chilled, unshaken can of coconut milk*)
1 pint fresh blueberries

To make the crust:

  • Preheat the oven to 350.
  • whisk together the eggs, coconut oil and honey. Mix in the almond flour, arrowroot, coconut flour, and sea salt. Stir to combine and knead a couple of times to make sure it’s well incorporated.
  • Press the dough into a 9″ tart pan. Using thin strips of aluminum foil, loosely cover the sides of the crust. Poke the bottom of the crust all over with a fork (see picture below)
  • Bake for 12 minutes. Remove the aluminum foil.

To make the filling:

  • Whisk together the lemon zest, lemon juice, eggs, honey and coconut cream.
  • Pour into the prepared crust. If the sides of your crust don’t go to the very top of the pan, you might have more filling than you need. Just fill the crust to wherever the sides reach to. Drop in the blueberries.
  • Bake for 25-32 minutes, or until the filling is mostly set. It will still be a little jiggly when it’s done, and will set more as it cools.
  • Allow to cool completely before serving, about one hour.

* Coconut milk will separate when chilled, so you’ll be able to use just the cream that settles on top. After removing from the fridge, turn over the can and open the bottom. Pour off the water, and you’ll be left with the thick cream.

blueberry lemon tart

** Wishing I made popsicles instead? Check out these recipes from my friends:

Mango Lassi Popsicles from Slim Palate

Ginger Berry Lime Ice Pops from So Let’s Hang Out

Lava Flow Ice Pops from Nom Nom Paleo

And here’s a whole popsicle roundup from Savory Lotus!

The Autoimmune Wellness Bundle

I am so excited to share this amazing deal with you!

I really try to limit how many products I sell, and only get involved with these things when I truly stand behind them and think they’re truly valuable. This is one of those situations- I even contributed some of my favorite recipes to the Best Of ebook that’s included in this sale!

This is one of them!

This is one of them!

If you follow my blog or have my cookbook, you know that I’m notoriously bad at writing recipes that are compliant with the Autoimmune Protocol. 

Not because I don’t think it’s an excellent tool for people to heal themselves with food, but because I just love my seed spices and nightshades, and really use them a lot!

That’s why I’m so happy to be able to share this incredible AIP bundle with you (and have it for myself, too!)
The Autoimmune Wellness Bundle is the very first bundle to focus on exclusively autoimmune protocol-friendly resources!  It features 45 e-books and 26 discount codes for just $39. That is over 92% off what you would pay if you bought each e-book separately! Plus, you could save hundreds more dollars by taking advantage of the coupon codes!

It’s only on sale until May 25th so click HERE to check it out NOW!

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Included in this bundle:

  • 15 AIP Cookbooks and Meal Plans
  • 15 Lifestyle and Exercise Guides
  • 15 Beyond the Basics e-books
  • 9 Brand-new e-books
  • Best of AIP Cookbook, exclusive to this bundle!
  • 26 Discount Codes for AIP-friendly vendors and products

I’m personally thrilled about this bundle simply because AIP feels like such a hurdle for me. Like I mentioned earlier, I’m lousy at eating and cooking this way. But my body tells me I should be putting in an effort to try it, so this bundle is a real lifesaver for me. It really takes away all of the obstacles by providing so many great resources and recipes. I hope it helps you, too! 

And in case you need another reason or six to check this out, get a load of the giveaways that are happening throughout! The earlier you purchase a bundle, the more chances you have to win these prizes:

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Mother’s Day Brunch – Paleo Recipe Round-Up

The dilemma: You love brunch and want to treat the mom in your life to a wonderful meal on Mother’s Day, but don’t love standing in line and/or paying jacked up prices for mediocre food.

The solution: Make brunch at home. You know it will taste better anyway. And if you’ve got a crowd coming over, send them this round-up and ask everyone to bring something. Just don’t ask any mom-types to cook!

The recipes that follow are from some of my very talented blogger friends. I hope it leads you to some great new sites to follow.

Happy Mother’s Day!

 

paleo Mother's Day Brunch roundup

Beverages

blackberry faux-jito

Blackberry Faux-jito from South Beach Primal 

Cacao Coffee from A Girl Worth Saving

Raspberry Lime Coolatta from A Girl Worth Saving

Vanilla Maca Latte from Delicious Obsessions
(dairy-free and caffeine free and made with my favorite herbal “coffee”!)

Egg Dishes

Paleo+Crispy+Bacon+Eggs+Benedict

Crispy Bacon Eggs Benedict from Colorful Eats

Avocado Deviled Eggs from The Nourished Caveman

Curry Infused Deviled Duck Eggs from Movement Menu

Grain-Free Lobster Eggs Benedict from South Beach Primal

Spinach and Chorizo Quiche from Everyday Maven

Power Breakfast from GI365

The Hedonist’s Breakfast +Hollandaise Sauce from And Here We Are

Salmon Frittata from The Whole Smiths

Prosciutto Egg Cups from My Heart Beets

Spinach Onion Quiche with Bacon & Sweet Potato Crust from Predominantly Paleo

Egg Bacon Zucchini Nests from Beauty and the Foodie

Twice Baked Breakfast Sweet Potatoes from Plaid and Paleo

T-Bone Eggs Benedict from The Paleo Fix

Broccoli Cheese Quiche from Delicious Obsessions

Fluffy Crustless Quiche from Delicious Obsessions

Veggie and Meat Dishes

sweet potato hash browns

Paleo Sweet Potato Hash Browns from Bravo for Paleo

Turkey Breakfast Sausage Patties from The Nourishing Home

Zucchini Fritters with Avocado Crema from GI365

Sunny Sweet Potato Hash from Real Food with Dana

 Apple Leek and Bacon Breakfast Sausage from And Here We Are

Sweet Potato Pancetta Hash from Gutsy by Nature

Parsnip Apple Latkes with Smoked Salmon from Plaid and Paleo

Pancakes, Crepes and Waffles

fluffy almond flour pancakes

 Fluffy Almond Flour Pancakes from yours truly

Peach Cobbler Pancakes from South Beach Primal

Carrot, Blueberry & Lemon Pancakes from Primal Desire

Strawberries and Cream Crepes from GI365

Smoked Salmon Crepes with Dill Aioli from Movement Menu

Berries and Cream Sweet Plantain Waffles from Real Food with Dana

3 Ingredient Crispy Waffles from My Heart Beets

Oven Baked Pumpkin Spice Pancakes from Gutsy by Nature

Vanilla Cinnamon French Toast Casserole from Beauty and the Foodie

Banana Chocolate Pancakes from A Girl Worth Saving

Chocolate Waffles from A Girl Worth Saving

Plantain and Bacon Waffles from Paleo Kitchen Lab

Chocolate Banana Crepes from Delicious Obsessions

Caramelized Apple Dutch Baby from And Here We Are

Baked Goods & Sweets

Strawberry-Tart-Mothers-Day

Strawberry Tartlet from Grok Grub

Banana Bread Muffins from South Beach Primal

Biscuits from yours truly

Orange Cardamom Breakfast Scones-Wiches from Movement Menu

Autumn Breakfast Cake from Paleo Parents

Carrot Cake Muffins from Paleo Gone Sassy

Chia Mousse with Raspberry Sauce from Paleo Gone Sassy

Mocha Mousse from Paleo Gone Sassy

Apple Cinnamon Coffee Cake from Paleo Gone Sassy

Blueberry Muffins to Die For from Life Made Full

Mixed Berry Muffins from The Nourishing Home

Lemon Blueberry Cake from Life Made Full

Almond Flour Biscuits from The Nourishing Home

Chocolate Avocado Truffles from Whole New Mom

Chocolate Tart from Predominantly Paleo

Coconut Chocolate Chip Scones from My Heart Beets

Blueberry Lemon Scones from Delicious Obsessions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Paleo Cinco de Mayo

 

 

paleo cinco de mayo

 Planning a fiesta for Cinco de Mayo? Here are my favorite Mexican-inspired recipes.

grilled pineapple salsa

GRILLED PINEAPPLE SALSA

guacamole

GUACAMOLE – that stays green!

plantain tortillas

PLANTAIN TORTILLAS

JICAMA TACOS

JICAMA TACOS

chicken tostadas

PLANTAIN TOSTADAS WITH CILANTRO-LIME CHICKEN, RANCHERO SAUCE AND GUACAMOLE

fast paleo kalua pork

FAST KALUA PORK (Hawaiian, not Mexican, but a wonderful taco filling!)

cocoa-chile pork shoulder

COCOA-CHILE PORK SHOULDER

cilantro-lime-shrimp

CILANTRO-LIME SHRIMP

And some favorites from my bloggy friends!

Empanadas from Predominantly Paleo
Mexican Cauliflower Rice from Paleo Cupboard
Barbacoa Beef from Eating For Idiots
Blackened Salmon with Mango Avocado Salsa from Against All Grain
Mexican Chocolate Pots De Créme from Nom Nom Paleo

The NEW Yiddish Kitchen – a BIG announcement!

Last fall, my friend Jennifer of Predominantly Paleo and I started kvetching about the lack of Jewish Paleo recipes that were available. Sure there were a few here and there, but what’s a nosh when you can have a feast? We started talking about challah, about bagels, even about matzo. We longed for our Bubbe’s brisket, stuffed cabbage, and matzo ball soup. And of course we dreamt of rugelach and honey cake and madelbrot.  (What’s a feast without dessert, after all?)

YiddishKitchen-Image-squares

It didn’t take long for us to realize that if anyone was going to put together a book like this, it was going to have to be us. I mean, we’re two paleo bloggers that happen to be Jewish- who better? (plus, we’re hair twins which makes us an incredibly strong team)

We loved putting together the Yiddish Kitchen ebook and have gotten wonderful reviews since it’s been available. We’ve also gotten tons of emails from people asking if it will ever go to print.

Well.

We can finally say: The answer is YES!

YIDDISH KITCHEN IS GOING TO PRINT!!!!!

What in the world does this actually mean?! This means that:

  • Yiddish Kitchen will become “The New Yiddish Kitchen”
  • It will DOUBLE in size and contain 100 recipes and 100 photos (in addition to the other menus and goodies)
  • It will be a hard cover book so that it can withstand generations of latke frying
  • It will take the place of the PDF version we offer now but will also offer a kindle option once it releases
  • It will release in time for Passover 2016

The ebook will cease to exist on April 15th, so if you can’t wait a year for that infamous bagel recipe, grab it while you can. We have a Passover sale running and will continue it until we pull the ebook.

We are both extremely excited about this, and can’t wait to see our little bubbula come to life in actual book form. We hope you’re excited, too! If you have any questions, don’t hesitate to ask.

Thanks a million for all your support!

L’Chaim,
Simone (and Jennifer)

yiddish kitchen