How to Make Marshmallows (Paleo)

These Paleo Marshmallows, made with honey and maple syrup, are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you’re likely to ever eat. Below we offer so many tips on successfully making them, as well as options to flavor them!

Cubes of Paleo MarshmallowsPaleo Marshmallow Recipe

After so many of you successfully made our Homemade Marshmallow Fluff and loved it we knew it was time to get testing to make Paleo Marshmallows! It may seems a little daunting to think about making something like marshmallows, but truly it isn’t that hard. Making these marshmallows is not only a fun activity with impressive results, but seriously they are the BEST marshmallows you’ll ever have tasted–we promise.

What makes this gelatin marshmallow recipe different?

Our recipe is a little different than a lot of marshmallows out there. Aside from being made without any corn syrup and using only unrefined sugars to sweeten the marshmallows, our recipe is different because it includes egg whites, which is a classic French style. The addition of egg whites makes for a fluffier marshmallow that is easier to handle while you are making them. But don’t worry, the egg whites are cooked by the hot sugar syrup to a safe temperature. These fluffy marshmallows are melt-in-your-mouth delicious and are worth the (small) effort to make homemade.

Pouring beef gelatin marshmallows

Here are the Tools You Need for Homemade Marshmallows

Tips for Making Homemade Marshmallows

The first thing you need to know about making marshmallows is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and softened gelatin and whipping them up until the whole mixture has transformed into a glossy stiff peaks. Then you place it in a starch dusted container and let it set before cutting.

  1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9×13 pan. For larger marshmallows use an 8″x8″ or a 9″x9″ pan. Or alternatively you can make cylindrical marshmallows, which will need a sheet pan to hold the piped mixture.
  2. Prep your containers that you will be setting the marshmallows in ahead of time. You want to line them with parchment and vigorously dust with arrowroot or a combination of arrowroot/ powdered sugar. Don’t worry you won’t be eating all of this but it is merely to coat the sticky part of the marshmallow and you shake off any excess starch.
  3. The bowl and whisk attachment of your electric mixer must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  4. Use a mild flavored honey. A strong flavored honey, or raw honey will shine through more with a honey flavor (of course). We use a mixture of honey and maple syrup so that one flavor isn’t more dominate and the two together works more as a sweetener as opposed to be a flavor component.
  5. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar, especially because we aren’t using corn syrup.
  6. Make sure you handle the gelatin properly. You’ll want to let it bloom, or hydrate properly as the instructions indicate. The hot sugar syrup acts as the means to melt it so that it can fully incorporate in the marshmallow cream. It will set up after the mixture cools.
  7. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into marshmallows. If you didn’t have a thermometer you could theoretically test the doneness of the sugar by dropping it in water and watching the reaction, as described above.

Marshmallows made with Gluten free marshmallow recipe

Troubleshooting Tips for Paleo Marshmallows

  1. There are lumps in the bloomed gelatin: It wasn’t bloomed properly. You can try to remove the lumps of the gelatin, or if there are too many you should start over with the gelatin process.
  2. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough! U
  3. The marshmallows are too sticky to work with: Use more starch! Marshmallows are super sticky and you need to coat them in enough starch in order to handle them. You can always dust off the starch after you have finished cutting them, but know that if there isn’t enough starch on them before you go to store them they could end up a sticky mess, so go heavy handed with the starch.
  4. The marshmallows are very wet: The batter was likely under whipped.

Different marshmallow flavors

How to Store Paleo Marshmallows Made with Egg Whites?

Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Before storing, let the cut marshmallows “dry out” for at least 6 hours, or overnight. Store the well dusted marshmallows in an airtight bag / container for up to 1 week at room temperature. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with arrowroot and powdered sugar mixture and let dry before placing in another clean, dry container.

Options for Flavored Marshmallows

The possibilities are endless as to what you can add to the marshmallow cream mixture before you set, or even what you coat the marshmallows in at the end to flavor them. We tried out a few different add-in’s to flavor the marshmallows. Choose your add-in and fold them after the egg whites have thickened up. You can also divide the marshmallow mixture and make multiple flavors with one batch of marshmallows. You have to work quickly though because ones the marshmallow cream cools down it will set.

  • Freeze Dried Fruit: We tried strawberries but bet any freeze dried fruit will work well here. Start with 1/4 cup crushed freeze dried fruit.
  • Matcha Powder: About 1-2 tablespoons
  • Espresso Powder: Start with a teaspoon and add more if needed
  • Cinnamon: Start with 2 teaspoons and add more if needed)
  • Cocoa: Add about 1-2 tablespoons
  • Dried Ginger or Turmeric: Start with a 2 teaspoons for a batch
  • Mint Extract (a few drops) and Chocolate Chips

Instead of coating with arrowroot, try coating with:

  • Shredded Coconut
  • Crushed Nuts
  • Cocoa

Paleo marshmallows getting toasted

If you like this HOW TO recipe, check out these others:

How to Make Marshmallows

Prep Time 00:15 Cook Time 00:10 Inactive Time 04:00 Total Time 04:25 Yields Large batch

Ingredients

Directions

  1. To make square marshmallows: prepare a container for the marshmallows (see note). Lightly spray the container and then line it with two strips of parchment that fit the container to create a sling. Generously dust the container with arrowroot (or combo arrowroot and powdered sugar). Alternatively, to make traditional cylindrical marshmallows: line a sheet tray with parchment and generously dust with arrowroot. Set aside.
  2. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  3. In a large pot add ⅓ cup water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  4. Meanwhile prepare gelatin: Add ½ cup water to a small bowl. Sprinkle gelatin over the water and mix to moisten the gelatin. Let bloom (or hydrate) for at least 5 minutes. Once bloomed, add to the egg white mixture and briefly whip until the mixture is homogenized and fluffy, about 2 minutes.
  5. When the the sugar syrup has reached 240°F, remove from the heat and let cool slightly, or until it has stopped bubbling, about 1 minute.
  6. Then very slowly and carefully pour the sugar syrup into the egg whites bowl, hitting the side of the bowl if possible, in a thin, steady stream.
  7. Once all of the syrup is in, increase the speed and continue to whip for 10-12 minutes, or until the mixture is thick and glossy and the mixing bowl is mostly cooled.
  8. Add in vanilla extract and whip for one one more minute. If you are adding in any optional add-ins, add them now.
  9. For square marshmallows: Working quickly pour mixture into the prepared container and smooth over. Dust generously with more arrowroot and let set for at least 4 hours until cutting. To cut remove from the container and cut with a pizza cutter that is greased with coconut oil. Dust again all the cut sides with more arrowroot, shaking off excess. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with arrowroot. Let set for 4 hours at room temperature. Cut with a pizza cutter that is greased with coconut oil into cyridrical shapes. Dust more with arrowroot, shaking off the excess before storing.
  10. Let the cut marshmallows dry out for at least 6 hours before storing in an air tight container or bag. Store for up to 1 week.

Recipe Notes

  1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9x13 pan. For larger marshmallows use an 8"x8" or a 9"x9" pan.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Marshmallow Fluff (Paleo)

Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!

Easy Paleo Fluff

How to Make Marshmallow Fluff

Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!

Easy Paleo Fluff

Tips and Tricks for Making Marshmallow Fluff

The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.

  1. If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
  4. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
  5. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
  6. Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
  7. You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
  8. This Fluff tastes amazing toasted with a kitchen torch!

Marshmallow fluff filling for cakeWhat recipes can you use this Marshmallow Fluff with?

  1. You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
  2. Use it in this Gluten Free Hostess Cupcakes recipe.
  3. Use it in this S’mores Pie recipe.
  4. Use it to make marshmallow cream s’mores.
  5. Use it to top any pie!
  6. Use it as a frosting on any cake! This is a great option because it’s dairy-free!

What can I use instead of marshmallows

Tools we used in this recipe:

Like this How to recipe, check out these others:


How to Make Marshmallow Fluff (Paleo)

Cook Time 00:20 Total Time 00:20 Yields 8 cups

Ingredients

Directions

  1. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  2. In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  3. When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
  4. When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
  5. Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
  6. Add in vanilla extract and whip for one one more minute.

Recipe Notes

  1. Read through the whole article to get additional tips.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
  4. Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
  5. Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Easy Paleo Fluff

Ham and Cheese Waffles (Gluten-Free)

These gluten-free Ham and Cheese Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were gluten-free and they’re a cinch to put together using only one bowl. These fluffy on the inside and crispy on the outside waffles are the perfect mix of sweet and savory and bound to be a new favorite!

Gluten free waffles with almond flourHam and Cheese Waffles (Gluten-Free)

These gluten-free Ham and Cheese Waffles came about as a need to use up our leftover Maple Glazed Ham and we are so glad it did because these waffles are SO GOOD! If you haven’t tried savory waffles before let us introduce you to the perfect mix of sweet and savory! Of course, you could keep this all savory and omit the drizzle of honey on the top, but we thought it really took it over the edge of deliciousness and really recommend serving it this way!

With the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!

Ham and Cheddar Paleo Waffles

These gluten-free waffles use my trusty blend of almond and tapioca flour as the base! We use this blend for a lot of our recipes because it is simple, versatile and creates a product that is satisfying.

Want a FREE ham?

  • New customers who sign up for their first box will receive a free 4 lb. Spiral Ham in their first order!!
  • About the Ham: ButcherBox ham is a fully cooked, hickory smoked, uncured, bone-in spiral ham. It’s free of nitrates, casein, and gluten. It’s non-GMO verified, vegetarian fed, and no antibiotics and growth promotants ever!
  • P.S. If you would like to receive your box before the Christmas holiday, you need to order before 12/17!

Ham and Cheddar Paleo Waffles

In this recipe we used these tools:

  • Essentials: bowls, whisk, spatula, measuring spoons and cups
  • Waffle Iron

If you like this breakfast recipe, check out these others:

Watch the video:


Ham and Cheese Waffles (Gluten-Free)

Prep Time 00:10 Cook Time 00:15 Total Time 00:25 Serves 4

Ingredients

Directions

  1. Preheat a waffle maker according to the appliance instructions.
  2. Whisk together the almond flour, tapioca flour, baking powder, and salt in a large bowl until fully combined.
  3. Add in the eggs, applesauce and maple syrup and whisk to combine.
  4. Fold in the ¾ cup ham, 3 tablespoons scallions and cheese.
  5. Spray the heated waffle iron with a high heat cooking spray (we use avocado oil). Following the directions for your waffle maker regarding batter quantity and cook time, pour in the batter and cook the waffles until cooked through and lightly golden. Remove and if desired transfer to a low oven to keep warm. Spray the waffle iron with avocado oil and repeat with remaining batter.
  6. Serve the waffles hot and garnish with butter, remaining chopped ham and scallions and drizzled honey.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Honey Glazed Carrots

These Honey Glazed Carrots are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.

How do you make sweet glazed carrots

Honey Glazed Carrots

When we were thinking up a name for these Honey Glazed Carrots, we were seriously considering crack carrots, because we couldn’t stop eating them. They are so addictive! They’re also really easy to make and a great compliment to a roasted bird on a holiday table, or a delicious weekend dinner.

If you can, find the beautiful rainbow carrots that are so plentiful this time of year. If you can’t, regular orange carrots will work too! The most important part is to cut these carrots as evenly as possible. Our recipe says to cut them on the bias, at 1/4″ of an inch. Take a look at the photos and see that even though the carrot shapes are different sizes, they are all basically cut about the same size with some of the smaller looking ones having a greater thickness so that they cook even with the larger size ones. This is important so that you cook the carrots as evenly as possible!

Honey glazed carrot recipe

How do you make honey glazed carrots?

We opted to make these on the stove top! We love the idea of cooking up this quick side dish, all in one pan, without having to boil them. Some recipes call for boiling the carrots and then draining them out before glazing. We always try to avoid boiling vegetables because it doesn’t preserve as many of the nutrients as steaming them does. For our method we place in a small amount of water and steam the carrots, and then evaporate the liquid so as much of the nutrients remains as possible.

Once the carrots are cooked through you add additional butter (or other dairy-free oil) and honey and cook them down until the sauce has glazed the carrots. There are a few minor details to pay attention to (like cutting the carrots correctly and making sure they cook properly) but all-in-all it’s a pretty fuss-free side dish to prepare.

If you like this side dish recipe, check out these others:

Make honey glazed carrots

Honey Glazed Carrots

Prep Time 00:05 Cook Time 00:21 Total Time 00:26 Serves 4-6

Ingredients

  • 2 pound carrots, peeled and sliced on the bias about ¼” thick
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 1/2 cup water
  • 2 tablespoons butter, coconut oil or olive oil
  • 3 tablespoons honey
  • 1/4 teaspoon flaky sea salt, to garnish

Directions

  1. Heat a large pan (at least 12 inches), over medium high heat and add oil.
  2. Once hot, place carrots cut side down and sear for 3 minutes, until the carrots start to caramelize. Give them a good shake and let them sear again for an additional 3 minutes. Add 1/2 teaspoon of salt and stir the pan. 
  3. Carefully add 1/2 cup water and cover pan with tight fitting lid and cook for 7 minutes over medium heat. Uncover and reduce heat the medium low and continue to cook until the water has evaporate and the carrots are cooked though. If the water has reduced before the carrots have cooked, add a tablespoon more water at a time until they have cooked through.
  4. Once water has reduced, add butter (or dairy free oil) and honey and stir well and continue to cook until the carrots are glazed and the honey is bubbling, about 5 minutes. Season with 1/4 teaspoon large flaky sea salt.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Detox Smoothie Freezer Packs

This Detox Smoothie Freezer Pack is one of my favorites! A delicious make-ahead smoothie that is full of cleansing whole foods like pineapple, celery, cucumber, chia seeds, honey and lemon to nourish your body and assist with detox. This easy and healthy smoothie is the perfect start to your day.

detox smoothieDetox Smoothie

We are on week 4 of our Make-Ahead Freezer Smoothie Pack series! If you are a long-time reader of mine, you know that I believe that food can play a big part in not only keeping the body healthy, but also healing the body. This Detox Smoothie Freezer Pack is the end of a series of 4 nutritionally-minded smoothies packs that target specific health benefits. For the finale we’ll do a round-up and a bonus guide to making 30 Smoothie Freezer Packs that are budget friendly!

most powerful detox foods

This week we’re talking about how important it is to eat foods that naturally assist your body with detoxing!

Toxins are EVERYWHERE in our environment and unfortunately in the foods we eat. Our liver and kidneys naturally do a great job at detoxing, but it is also helpful to include foods that assist the body in detoxing. I have personally dealt with a lot of bloating throughout my gut healing journey so we wanted to incorporate some cleansing and de-bloating ingredients into this smoothie!

Best Detox and Cleansing Foods

Luckily there are a lot of of foods that assist in detoxing! Some popular ones are teas, citrus and seeds. Today in our smoothie we’re using pineapple, celery, cucumber, chia seeds, honey and lemon!

What is the best detox for your body

Check out the rest of the make-ahead smoothie freezer pack series:

Detox Smoothie Freezer Packs

Prep Time 00:05 Total Time 00:07 Serves 1-2

Ingredients

  • 1 cup frozen pineapple chunks
  • 1 stick celery, chopped in to 4 pieces
  • 2" piece of cucumber
  • 1 tablespoon chia seed
  • 1 tablespoon honey
  • 1/2 cup coconut water (more as needed)
  • 1/2 cup coconut milk
  • 1 scoop collagen peptides (optional)

Directions

To Make Freezer Packs:

  1. Place all ingredients except coconut milk and coconut water into a freezer safe bag. Freeze until ready to use, up to 1 month.

To blend:

  1. Combine all ingredients, including coconut milk and coconut water in a high speed blender.
  2. Blend until creamy, adding additional coconut water if necessary.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Honey Grilled Bananas with Mocha Chocolate Sauce

Happy MONDAY, friends!

Let’s talk about my new favorite thing to throw on the grill:

BANANAS.

Honey Grilled Bananas

If you haven’t grilled up some bananas and then drizzled them with a homemade chocolate sauce, the time is now!


But first, my blogging girlfriends and I are here this month with some amazing summer grilling recipes to give you some fresh ideas for the rest of your Summer!

I’m all about the grill because sometimes you just don’t want to turn on the oven! Plus, getting creative on the BBQ is ALWAYS just the best.

healthy-summer-grilling-long

Let’s impress your guests and family with these grilling recipes, shall we?

PROSCIUTTO ASPARAGUS STUFFED CHICKEN BREAST FROM FIT FOODIE FINDS

Have your meat and veggies too! Make this delicious prosciutto asparagus stuffed chicken breast on the grill for a yummy, summer. 

stuffed-chicken2

 

GRILLED BBQ SHORT RIBS FROM RUNNING TO THE KITCHEN

These grilled BBQ short ribs are covered in a smokey dry rub with an optional BBQ sauce slathered on at the end. They’re cooked low and slow on the grill for a tender meaty summer dinner and served with a fresh grilled pineapple salsa.

Grilled BBQ Short Ribs -700-3

GRILLED KALE SALAD WITH LEMON VINAIGRETTE FROM THE HEALTHY MAVEN

Who says you can’t grill salad too?! Try this delicious and summery recipe for Grilled Kale Salad with Lemon Vinaigrette! Topped with peaches, shallots and toasted hazelnuts, you will never go back to regular old kale.

Grilled-Kale-Salad-with-Lemon-Vinaigrette-4

GRILLED LEMON PEPPER SHRIMP SKEWERS FROM EATING BIRD FOOD

Zesty, light and quick to cook, these shrimp skewers are a grilling favorite. Pair them with grilled veggies or serve over a fresh salad for a crowd-pleasing summertime meal. 

grilled shrimp skewers (4 of 4)

GRILLED CHOCOLATE CHERRY ALMOND CRISP FROM FOOD FAITH FITNESS

This isn’t your traditional cherry crisp! It’s easy, paleo-friendly and made on the grill! A fun, smokey-sweet dessert for summer that’s made a little healthier!

GROUP-2

And now, my Honey Grilled Bananas with Chocolate Mocha Sauce. 

Basically the best treat ever!

The perfect healthier Summer dessert. If you’ve never grilled bananas, you need to start with these! Lightly sweetened and topped with a flavorful chocolate sauce for the perfect grilled treat.

Honey Grilled BananasHoney Grilled Bananas

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