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How to make a Paleo Summer Dessert Board

How to make a Paleo Summer Dessert Board

This week I had the pleasure of cooking for one of my favorite families and I couldn’t not share this magical Summer Dessert Board with y’all, featuring an array of summer berries & incredibly fresh + delicious peaches from our friend Wes, my Paleo coconut whipped cream recipe and my favorite Paleo chocolates from Hu Kitchen and Honey Mama’s.

How to make a Paleo Summer Dessert Board:

You will need: 

  • Charcuterie board 

  • 1 small bowl (for the blueberries)

  • 1 medium bowl (for the whipped cream)

  • Fresh fruit of choice, (I used raspberries, strawberries, blueberries, blackberries, and fresh peaches) 

  • Favorite paleo chocolate: I used Hu Kitchen Mint Chocolate Bar and Honey Mama’s Dutch Chocolate Bar

  • Fresh mint leaves, (optional: for garnish) 

  • Coconut whipped cream:

    • 1 15oz. Can of Natures Charm Coconut Whipping Cream (refrigerated for a minimum of 24 hrs) 

    • 1 cup sugar free powdered sugar or (make your own at home with 3/4 cup maple sugar and 2 tablespoons tapioca flour—combine and pulse in a coffee grinder until powdered) 

    • 1.5 tsps vanilla extract 

    • 1/4 tsp fine sea salt 


  1. Freeze a mixing bowl in the freezer for 10 minutes. 

  2. Pour the coconut whipping cream in the chilled bowl. Add the sugar, vanilla, and salt. Using a handheld of stand mixer, beat the mixture on low speed for 30 seconds. Increase speed to medium-high for another minute, or until fully whipped and combined. (Add more powdered sugar if you want a stiffer consistency)

  3. Transfer to serving bowl. 


When arranging the board, I put the small blueberries in a small bowl to add dimension but also so that they wouldn’t roll off the board. For the rest of the fruit, I styled it around the bowl of whipped cream—but really, just have fun with it! 

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