Paleo Burrito Bowls with Mango Salsa

Enjoy the flavors of a burrito bowl without the grains or dairy with this paleo-friendly recipe. Grass-fed ground beef is seasoned with spices and served over cauliflower rice, then topped with fresh avocado, lettuce, tomatoes, red onion, and a vibrant mango salsa for a burst of tropical flavor.

Ingredients:

• 1 lb grass-fed ground beef
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 large head of cauliflower, riced
• 1 tbsp coconut oil
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 ripe mango, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions:

In a skillet, cook ground beef over medium heat until browned

Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper

Stir well to combine and cook for another 2-3 minutes

In another skillet, heat coconut oil over medium heat

Add riced cauliflower and cook until tender, about 5-7 minutes

To assemble the bowls, divide cauliflower rice among serving bowls

Top with seasoned ground beef, avocado slices, shredded lettuce, diced tomatoes, and red onion

In a small bowl, combine diced mango, chopped cilantro, and lime juice to make the salsa

Spoon salsa over the burrito bowls

Serve immediately and enjoy

Blueberry Vanilla Bean Ice Cream

Enjoy the delicious flavor of fresh blueberries and the sweet smell of vanilla bean in this creamy ice cream. This is a great summer treat or any time you want a sweet, fruity dessert.

Ingredients:

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 4 large egg yolks

Instructions:

In a saucepan, combine blueberries and half of the sugar

Cook over medium heat until blueberries burst and sugar dissolves, stirring occasionally

Remove from heat and let it cool

In another saucepan, heat cream, milk, vanilla bean including scraped seeds, and the remaining sugar until just simmering, stirring occasionally

Remove from heat

In a separate bowl, whisk egg yolks

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon about 5-7 minutes

Do not boil

Strain the custard through a fine-mesh sieve into a clean bowl

Discard the vanilla bean solids

Let the custard cool to room temperature, then cover and refrigerate until thoroughly chilled at least 4 hours or overnight

Once chilled, churn the custard in an ice cream maker according to manufacturers instructions

During the last few minutes of churning, pour in the cooled blueberry mixture, allowing it to swirl into the ice cream

Transfer the churned ice cream into a freezer-safe container and freeze until firm about 4 hours or overnight

Serve and enjoy the creamy blueberry vanilla bean ice cream

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