If you live in Los Angeles, odds are you’ve got friends (or yourself) on the Paleo diet. What does that mean? Basically, you eat grubs and berries. Like the cavemen. But with more sophistication of course..

In honor of my dear friends Karl and Todd, I came up with a Paleo-friendly chocolate chip cookie over the weekend, and I must say: Yummy!!

Gluten-free Paleo Chocolate Chip Cookies

Pre-heat oven to 350 degrees and put on some good tunes! This weekend’s soundtrack was Alabama Shakes’ rockin’ album Boys and Girls!

• 1 cup coconut flour
• 1/2 tsp. aluminum-free baking powder
• 1 egg
• 4 tbls. sunflower oil
• 7 tbls. light agave
• 1 1/2 tsp. pure vanilla
• 1/3 bag (about 3 to 4 oz.) dairy-free chocolate chips

Mix all ingredients until well incorporated. The dough will be a bit crumbly. With your (clean!) hands, squeeze the dough into small rounded balls and place on a silpat-lined cookie sheet.

Dough is mixed and ready to go..

Bake about 10-12 minutes, or until golden brown and firm to the touch. Let cool slightly and EAT! Serve with a cold glass of almond milk…mmmm….xox

I know, the titles just keep getting worse. It’s so awesome!

This pie is delicious, light and oh so easy to make! Instead of spending time over the stove cooking a pastry cream, you just whip up a little cream cheese to spread across the tart shell before adding fruit. Hooray!

Organic Gluten-free Berry Tart

Pre-heat the oven to 370 degrees and crank some tunes. On Saturday I rocked out to Daft Punk’s new single “Get Lucky” over and over.

For the tart crust:

• 2 cups Pamela’s Gluten-Free Baking Mix (available at most health food stores)
• 3 tbls. butter, cut into small pieces
• 4 tbls. sunflower oil
• 4 tbls. light agave
• 1/2 tsp. vanilla

Combine all the ingredients in a large bowl, and mix well with a fork until the dough holds together when you grab some in your hand and squeeze. Using your hands, press it into a 9-10 inch tart dish. This tart tastes wonderful when you sprinkle a little cinammon across the crust before baking. Prick the bottom all over with a fork and bake for 15-20 minutes or until golden brown. Remove and let cool while you prep the filling.

For the filling:

• 1 pint blueberries, rinsed and patted dry
• 1 pint strawberries, rinsed, patted dry, and sliced longways
• 1 8 oz. package cream cheese, room temperature
• 1/3 cup light agave
• 1 tsp. vanilla
• lemon zest

In a large mixer, whip the cream cheese with agave, vanilla and lemon zest (to taste) until mixture is smooth and creamy. Using a rubber spatula, spread across the bottom of the tart shell. Place the berries in a pretty pattern across the top, squeeze a little more light agave across the fruit to give it a sheen, and serve immediately or chill until ready to eat. DELISH! xox