Espresso Granita con Panna {Paleo, Vegan, GF}

This hot summer weather had us craving the espresso granita we enjoyed a few years back while visiting relatives in Sicily.  This three ingredient treat is the perfect refresher to help cool off with family and friends during these summer months!

In 2009, our whole family took a two-week trip to Italy.  On the first week, we visited our dad’s family, in Fano, north of Rome.  Next, we visited our mom’s family in Messina, Sicily.  We loved getting to see where our grandparents grew up, where our original roots were planted.  Each meal was incredibly fresh and SO delicious.

During our week in Sicily, we had this espresso granita con panna and brioche many times.  I knew that this summer I wanted to recreate the granita con panna, adding a healthy twist but maintaining the flavor.  To do so, I sweetened the espresso with coconut sugar and used whipped coconut cream for the “panna.”  It tastes like an espresso-flavored slush!  Depending on how sweet you like it, you can adjust the amount of coconut sugar you add.

This recipe is so easy and it will give you a taste of our favorite Sicilian summer treat!


Espresso Granita con Panna {Paleo, Vegan, GF}


2 cups brewed espresso (We used Lavazza Super Crema Whole Bean Espresso Coffee)

6 tbsp coconut sugar (We used Anthony’s Goods Organic Coconut Sugar)


1 can full-fat coconut milk

1/2 tsp vanilla extract

While espresso is still hot, stir in coconut sugar.  Place in the refrigerator to cool.  Once cool, pour into a small dish and place in freezer for approximately one hour.  After the hour has passed, scrape with a fork to break up ice.  Freeze again for the next couple of hours, continuing to scrape the ice away every half hour or so.  When ready to eat, beat the chilled can of coconut milk with vanilla extract to create a whipped cream.  Top granita with whipped coconut cream.

Hope you enjoy!  Make sure to share your creations with us @sisterswhosavor on Instagram!

–  Catherine



Paleo Avocado Toast

This breakfast, my friends, is the toastess with the mostest.  Make this paleo loaf chocked with protein from almond flour to avoid feeling the slump of your average white bread.  We Italians are tough critics when it comes to bread, but we promise you this toast will not disappoint.  This recipe was adapted from Heather Resler at Cook It Up Paleo.  Serve with guacamole sprinkled with crushed red pepper, garlic, and onion.


6 tbsp lukewarm water

2 tbsp extra virgin olive oil

2 tsp active dry yeast

1 egg

2.5 c blanched almond flour

1.5 c tapioca flour

1/2 tsp salt


  1. Preheat oven to 375 degrees F and grease baking sheet with oil.
  2. Combine water and oil. Add yeast and sit one minute.
  3. Whisk in egg.
  4. Stir in flour and salt.
  5. Form into ball on baking sheet.  Make a few slashes on the top.
  6. Bake for 25-30 minutes, or until browned.


Paleo “Breaded” Pork Chops with Cauliflower Soup

What is “paleo” eating?  Paleo is a lifestyle emphasizing lean protein, fruits, vegetables, and healthy fats and minimizing processed food and refined sugar.  The following recipes are foolproof and constitute a warm and filling dinner on a wintry night.  Be sure to drizzle your pork chops with the soup for maximum flavor!  We used Bob’s Red Mill for the coconut flour, flax meal, and coconut flakes, Vital Farms for the eggs, Primal Kitchen Foods avocado oil, and Raw Food Central Superfood Seasoning.  If you don’t have Raw Food Central seasoning on hand, you can use nutritional yeast, cheese, or an additional teaspoon of oil.  Be sure to try this meal and let us know in the comments or on Instagram what you think!

Paleo “Breaded” Pork Chops


1 cup of coconut flour

1/4 cup of flax meal

Scant 1/4 cup coconut flakes

2 eggs

Juice of 1/2 lemon

2 packages of sirloin boneless thin pork chops

1/2 tsp paprika

Sea salt

Black pepper

Extra virgin avocado or olive oil


1. Preheat oven to 350 degrees. Put parchment paper on a cookie sheet and set aside.

2. Get two bowls. Crack both eggs into one of the bowls and mix coconut flour, coconut flakes, flax meal, and spices in the other bowl. Slightly beat eggs and mix with lemon juice.

3. Start to bread the pork chops by first dipping in egg mixture and then lightly coating in coconut flour mixture. Place breaded pork chops on baking sheet and repeat with the remaining pork chops.

4. Generously drizzle olive oil on pork chops. Bake for about a half-hour or until golden brown.

Paleo Cauliflower Soup


16 oz. bag of frozen cauliflower

1 stalk or head of celery

1 clove of garlic, minced

4 cups or 1 quart of water

1/2 tsp paprika

1/2 tsp sea salt

1 tsp black pepper

1/4 tsp turmeric

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp Curt’s Classic Superfood Seasoning

2 tbsp extra virgin avocado or olive oil


1. Boil water in pot on stove and add salt.  Meanwhile, defrost cauliflower in microwave.

2. Add cauliflower, celery, and garlic to pot.

3. Add spices and cover on medium-heat for 10-15 minutes.

4. Remove from stove and use immersion blender to blend soup in pot until smooth and creamy.  Add oil and blend briefly.

5. Season to taste.  Add additional spices depending on your preferred heat.

With love ,

Sisters Who Savor

Chicken Agrodolce

Hi everyone!  We are excited to be sharing our blog with you.  Today we’re sharing one of our favorite healthy Italian recipes.  This is a recipe passed down from our grandmother that will warm you from head to toe.  In Italian, “agro” means sour and “dolce” means sweet, so this recipe is a version of Italian sweet-and-sour chicken.  The capers and green olives lend a tartness to the dish that is complemented by the sweetness of the vermouth.  This recipe can be made in a heavy-duty covered pot and tastes best when simmered for about an hour.  We like to use bone-in chicken thighs for best results.  Be sure to try and let us know in the comments what you think!

Chicken Agrodolce
1.  Add extra virgin olive oil to pan and cook chicken until brown.  Set aside the chicken.
2.  In the same pan that you cooked the chicken in, add garlic, onion, parsley, celery, pitted green olives, basil, capers, and mushrooms.  Cook on medium heat until vegetables are tender.
3.  Add chicken back into pot and add vermouth.  Let simmer 5-10 minutes.
4.  Mix juice of 1-2 lemons with 2 tbsp of honey in an 8-oz glass. Add enough water to reach the top of the glass.  Add contents of glass to chicken.
5. Season with salt and pepper.
6.  Let pot simmer until liquid is absorbed, which will take about an hour.

With love,

Sisters Who Savor