For as long as I can remember, strawberries have been my go-to indulgence. I mean, it wasn’t always the fruit itself. As a kid, there were strawberry-flavored popsicles, slushies, lollipops, sodas, cream cheeses, sundaes, you name it. Later on in life, there was even strawberry-flavored beer. And when I did eat the fruit itself, it was usually sprinkled with a heaping helping of sugar. What was that all about?! Now, I can’t imagine ruining perfectly good, fresh strawberries by eating them any way but, well, fresh! They’re sweeter than other berries at peak ripeness but still have that delightfully sour undertone that makes them such a wonderful complement to basil and vanilla alike. In this Roasted Strawberry Pots de Creme recipe, they’re paired with both for maximum flavor effectiveness. Prepare to have your tastebuds blown away!
Keep it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.