Tag Archives: blueberry

Summer Sweet

23 Jun

No, that doesn’t say sweat.
It’s summer! Warm weather, sunshine, reduced responsibilities…this calls for a  treat!
It was difficult to choose which dessert I’d make from my long list (pinterest board) of desserts I’ve been wanting to try. Somehow I settled on popsicles; likely because my popsicle molds were brightly mocking me from my pantry, having sat unused for at least six months.
Out of the hundred or so popsicle recipes I’ve saved, I picked out the Berry Cheesecake from this compilation by weedumandreap because it seemed the most kid friendly out of all the deliciousness going on there.
This is a true indulgence, considering I bought real cultured cream cheese (Nancy’s) instead of going the non-dairy route. Frozen, organic blueberries from Costco saved me at least an arm, if not a leg, from the cost of 2.5 cups of berries. I went with just blueberries, because that’s what I like when it comes to cheesecake. I subbed raw honey for the maple syrup, only because I forgot to take my empty syrup bottle on my last trip to Marlene’s.


When I got to this point in the process, it was more difficult than anticipated to resist the urge to grab a spoon and have at it. I resolved to licking the (other) spatula for the time being.


Half of the recipe fit my popsicle molds, with perhaps 3 or so tablespoons leftover. Which led to…


Yep, shameless.

Enough to satisfy my sweet tooth long enough for them to actually freeze.
Now I’m debating whether or not to tell the kids about them…
What are you waiting for? Go get a sunburn tan and make some popsicles…because I probably won’t share.



27 Aug


Since easing my (bread loving) five year old into paleo, the one thing she still asks for on a regular basis is a peanut butter and jelly sandwich. After a few weeks of explaining that we don’t even have bread in the house to make a pb&j, she has started to ask, “did you buy bread yet?” It’s difficult for her to grasp/remember that we’re not eating peanuts OR bread anymore.  Having never liked peanut butter, it’s hard for me to empathize with her craving for this lunch time treat. She does enjoy almond butter, which is a great for me since I don’t have to convince her to like other nut butters. She even saved up a dollar of her earned money to buy a squeeze packet of Justin’s maple almond butter.

Then one day Taylor Made It Paleo posted these pb&j bars (which don’t really have peanut butter in them, but sunflower seed butter and cashews) and I thought I’d give them a try to help my daughter transition easier. I’m going to call them SB&J bars-sun butter and jelly- because that seems more logical to me.

Despite all I’ve heard and read about how great they are, I’d never bought or tried Chia seeds before. I knew exactly where to find them though, so I picked some up in the bulk section of Marlene’s. Kinda off topic-that little cooler room in the back of the store filled with nuts, seeds, dried fruit and all sorts of natural goodies is one of my happy places. Does it make me crazy that I could joyfully spend an hour a week in that little room? Probably. But I’m ok with that.

Anyways, back to the bars. The SB&J ones, not the kind with alcohol and single creepy guys. The crust was super easy and much like many other paleo snacks/desserts that use dates and nuts. The jam middle layer is so super simple and amazing that I wonder why I don’t make my own jam this way. In my opinion, reduction > pectin. (Oh yeah, I threw in some Tuesday morning math symbols. You are welcome.)
As for how they turned out, not only did my daughter love them, but my husband’s first response was, “Do you have enough ingredients to make more? I could eat one of these in my lunch everyday.” I’d call it a win.

SB&J Bars
Courtesy of Taylor Made It Paleo

1 1/2 cups blueberries
1/4 cup honey
1 tbsp chia seeds
1 tbsp coconut cream
10 dates, pitted
1 cup raw cashews
1/4 cup sunflower seed butter
pinch of salt

Place blueberries and honey in a small saucepan over med-high and bring to a low boil.
Turn heat down to medium-low, and continue to cook while mashing blueberries, and stirring frequently to prevent burning.
Add chia seeds and coconut cream and continue to cook/stir until you get a jam-like consistency (about 20-25 minutes).


Thick and jam-like

Put mixture in the fridge to cool while you make your crust.
In a food processor, combine dates, cashews, sunflower seed butter, and salt until all ingredients are well incorporated.


Separate mixture into two “equal” parts. They’re just as awesome if one layer is a little thicker, so unless you’re a perfectionist, don’t fret too much about it.
Line a small bread pan with plastic wrap or parchment paper for easy removal.
For the crust, take one half and press down into the bread pan using a spatula to compress.
Remove jam from fridge and spread evenly over the crust.
Crumble the rest of the crust mixture over the top of the jam and press down to evenly form top layer.
Place in the fridge for 30-40 minutes before using the plastic wrap to remove it from the pan and cutting.