Top 5 Paleo Spring Recipes

Since spring is my favorite season of the year, I am happy to celebrate it in different ways. Paleo recipes are huge with coconut oil, ghee and 50/50 blend of coconut oil and ghee. So I thought, why not share my top 5 paleo spring recipes!?

Bacon Wrapped Asparagus

Now, asparagus are in full bloom right now so they’re at the top of my list for spring! I actually made this recipe last year when some friends came to visit, and they loved it! The original recipe tagged used olive oil but I substituted it for ghee.

Ingredients needed:

24 stalks of asparagus

12 slices of bacon (center cut preferred)

1 teaspoon of Kelapo Ghee (melted)

Garlic salt (to taste)

Black pepper (to taste)

Kelapo Ghee Spray

Start by preheating your oven to 400 degrees. You’ll want to place an oven-safe wire rack onto a cookie sheet to let the grease drip down. Now, I used the Kelapo Ghee Non-Stick Spray to grease the rack but it’s not required. Next, trim the ends of your asparagus, place them in a medium-sized bowl and drizzle the melted Kelapo Ghee on top. Sprinkle with garlic salt and pepper to your liking. I used my hands to make sure they were all coated but you can also use a spatula. Then take the slices of bacon and cut them in half to make narrower strips. Grab an asparagus and wrap a bacon strip tightly around it. You’ll want to make sure you’re slightly overlapping the bacon on each stalk. Once they’re all done, place the asparagus, seam side down on the wire rack and pop in the oven to bake for about 10 to 15 minutes. Once the bacon has turned almost crispy, set the oven to broil and leave them there for another 2 minutes to really get them crispy.

Strawberry Mango Spinach Salad

This recipe screams spring and it tastes amazing! You guys know I’m all about sweets so this was the perfect combination between sweet and savory.

Ingredients needed:

8 cups of baby spinach (washed)

1 pound of strawberries (hulled and sliced)

2 mangos (1 lb.)

1 avocado (pitted and peeled)

Basil Dressing

1 cup of packed basil leaves (weight: 1 oz)

¼ cup of freshly squeezed lemon juice

½ teaspoon of salt

1 teaspoon of Dijon mustard

½ cup of avocado oil

1 tablespoon of shelled hemp seeds

IN a large mixing bowl, add the baby spinach. Peel all your mangos, cut the mango fruit from the pit and then dice them all up into cubes. Next, cut up your strawberries and avocado. Now, that you’ve cut everything up place it in the mixing bowl. I like to mix everything together before adding the dressing but you can do as you like. Next, add all your dressing ingredients into a blender and blend until the consistency is creamy with small bits of basil still visible. Pour the dressing over the salad and give it one last toss.

One-Pan Roasted Salmon and Broccolini

This recipe is super easy and perfect for meal prepping as well.

Ingredients needed:

Three 6oz salmon filets

1 bunch of broccolini

4 garlic cloves (minced)

½ lemon

½ teaspoon of dried dill

Sea salt (to taste)

Black pepper (to taste)

Kelapo Ghee (melted)

Begin by preheating your oven to 450 degrees. Then, add aluminum foil to a baking sheet. Make sure your salmon filets are dry and then place them on the baking sheet with the cut broccolini. Drizzle Kelapo Ghee on top of the broccolini and salmon fillets. I used about 2 to 3 teaspoons, but you can use less. Make sure you rub the ghee on both sides of the filets. Next, sprinkle salt, pepper, and garlic on the broccolini and salmon to taste. I only sprinkled the dried dill on the salmon fillets but feel free to sprinkle some on the broccolini. Next, cut up the lemon into thin slices and place on top of the salmon fillets. Place the baking sheet in the oven for about 10 to 12 minutes and enjoy!

Lemon Poppy Paleo Muffins

The nice thing about this recipe is that you can use coconut oil, ghee or the 50/50 blend of coconut oil and ghee. Plus, it’s light and airy so perfect for springtime.

Ingredients needed:

4 eggs

Lemon zest (1 lemon)

3 tablespoons of lemon juice

¼ cup of Kelapo Coconut Oil (or Kelapo Ghee)

¼ cup of honey

1 teaspoon of vanilla extract

1/8 teaspoon of salt

1/3 cup of coconut flour

½ teaspoon of baking soda

1 tablespoon of poppy seeds

Kelapo Coconut Oil Spray

Start by preheating your oven to 350 degrees. Then, using the Kelapo Coconut Oil Non-Stick Spray, grease the muffin tin. Add all of the ingredients into a food processor (except the poppy seeds) and blend until well-combined. Then, pulse in the poppy seeds. Fill the muffin tin with the batter prepared and place in the oven for about 25 to 30 minutes. I like to stick a knife or toothpick in just to make sure they’re ready. Last, let cool and enjoy.

Paleo Flourless Chocolate Torte

Ingredients needed:

9 oz unsweetened chocolate (cubed)

½ cup of Kelapo Coconut Oil

3 eggs

½ cup of unprocessed honey

1 teaspoon of pure vanilla extract

1 pinch of salt

Kelapo Coconut Oil Spray

Begin by preheating your oven to 375 degrees. Then in a medium-sized microwave-safe bowl add the cubed chocolate and Kelapo Coconut Oil. Place it in the microwave in 30-second intervals for about 1 to 2 minutes. Make sure you are stirring the chocolate in-between intervals. In a separate bowl, add the eggs, honey, vanilla extract, and salt. With a hand mixer, mix for 3 to 5 minutes until a frothy consistency. If you don’t have a hand mixer, use a whisk. Then add in half of the melted chocolate and with a non-stick spatula stir until blended. Next, add the rest of the chocolate and repeat. Using the Kelapo Coconut Oil Spray grease the 4 ramekins you’ll be using. Then, place 4 ramekins onto a baking tray and evenly distribute the chocolate mixture. Pop the tray into the oven and fill the bottom of the baking tray with an inch of water. Bake the torte’s for about 20 minutes or until they’re no longer jiggly. Let them cool down a bit before serving.

I hope you’ve enjoyed all these spring recipes! Comment below with more spring recipe ideas.

Peace, love and Kelapo ♥


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