Spring Marbled Shortbread Cookies

Spring is in the air and with all things green for St. Patty’s day I got a little burnt out and all I could think about was pink, and flowers and well you get the idea lol! I created these fun spring inspired marbled shortbread cookies with my friends over at Vitacost. They are egg free and can easily be made vegan by using coconut oil instead of grass fed butter.

I always find the best things on Vitacost.com to use in my recipes! They make my life a little sweeter, just like these cookies! In order to achieve the marbled look I staggered the colored dough balls and then I kneaded them together. They really turned out quite lovely! I added dried rose petals to the tops of the cookies which added a cool effect, but it’s totally optional.

I used beet root powder to naturally dye half of the dough a pink hue but not to worry, it only gave it a beautiful color and didn’t taste like beets at all! I also used a scalloped cookie cutter but feel free to use whatever shape you want.

After kneading the dough to get a marbled look, I refrigerated the dough for about 30 mins. and then rolled out the dough 1/4 of an inch thick before cutting out the shapes with the cookie cutter. After cooking & cooling you can eat them as is or make them into sandwich cookies with your fave jam or frosting snuggled between them! You can find the recipe for these cookies over HERE! Happy spring!

 

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Paleo Chocolate Crepe Cake

Happy happy heart day loves! I like to think of today as the day to be a little more kind to ourselves and others. It’s not just a day to celebrate with a romantic lover, because that isn’t the only person we should be extending love to on this beautiful holiday. I’m so happy to see more things like gal-entine’s day & pal-entine’s day being embraced and gaining popularity! I would like to add to that self-love-entine’s day 😉 A day to treat ourselves with all the love and care we deserve because you can’t pour from an empty cup, you feel me?  As one who spends quite a bit of time being a care giver, I can’t stress this enough. Whether you’re a mother, father, college student, care for an elderly parent or disabled spouse…we all need to make sure our cup is full so we can spread the love!

Here are a few of my favorite ways to practice self-love or self-care:

1. Take time to rest, relax and recharge.

2. Make a list of all the things you love about yourself right now.

3. Get out in nature and take in all the beauty around you, don’t forget to look up and express gratitude.

4. Buy yourself fresh flowers and place in a spot you pass by often.

5. Treat yourself to a bath, massage, manicure anything that will focus attention on caring for you.

6. Shut off your cellphone for a few hours and meditate or read a book, no emails or social media allowed.

7. Take yourself on a date & try something new like a cooking class, a dance class, yoga or painting.

8. Find a good way to blow off some steam, exercise, turn up the music and sing as loud as you can, dance like no one’s watching.

9. Hang out with a friend, think of someone who brings positivity into your life and spend some time with them in person or on the phone.

10. Let go of things that no longer serve you, unhealthy food, habits, perfection, toxic people….stuff you’ve been hanging on to but no longer need.

These are just a few things, but you get the picture, focus on you and what will fill you back up so you can give more of yourself to others <3

I created this fun chocolate crepe cake which is small enough to celebrate this lovely day with yourself or with someone you love. I created it using products from one of my favorite places to shop —-> Vitacost They have so many paleo friendly goodies I love to stock my pantry with! If you don’t already know by now, I am obsessed with vitacost.com. They also have lots of goodies to shop for that aren’t pantry items like THIS or THIS, things you could use to pamper yourself with! Wishing you all the best day ever, no matter how you chose to spend it!

Paleo Chocolate Crepe Cake

Ingredients

    Crepes:
  • 1/2 cup Bob’s Redmill Superfine Almond Flour
  • 3/4 cup Thai Kitchen Organic Lite coconut milk
  • 1/3 cup Otto's Cassava flour
  • 1/3 cup Navitas Naturals organic cacao powder
  • 5 organic eggs
  • 2 tbsp Vitacost organic maple syrup
  • 2 Tbsp melted grass-fed butter/ghee plus more for greasing pan
  • 1/2 tsp Redmond Real salt
  • 1/2 tsp Frontier Co-Op Vanilla
    Cream:
  • 2 cans of 13.5 oz. Native Forest Organic Classic Full Fat Coconut Milk, cream from top of can only
  • 2 tsp Vitacost organic maple syrup (optional)
  • pinch of salt
    Chocolate Ganache:
  • 1 cup Enjoy Life Mini chocolate chips
  • 3/4 cup Thai Kitchen organic lite coconut milk
  • **St. Dalfour organic raspberry sauce (optional)

Instructions

  1. Combine all crepe ingredients in a high speed blender and blend about 1 min or until all ingredients incorporated. Give the batter 5 mins. to rest.
  2. While batter is resting, heat a greased small 7 inch frying pan on med-low heat.
  3. When pan is nice and nice hot, pour 1/4 cup of crepe batter into the pan and rotate pan quickly with your wrist to coat a thin even layer of batter on the bottom. Cook about 1-1.5 mins on the first side until edges start to crisp up & lift easily. Very gently flip the wrap to the other side & cook about 30-45 seconds more.
  4. Repeat until all batter is gone. Grease you pan as needed in between crepes.
  5. Add each cooked crepe to a plate to cool. You can use parchment paper between each crepe so they don’t stick to each other while cooling.
  6. Add all ingredients for the coconut cream together in blender or hand mix in a medium bowl just until blended and no lumps remain. Can refrigerate for a few mins. to let it thicken back up.
  7. Add 1 cooled crepe to a cake stand or serving plate, add a dollop of coconut cream and spread out evenly over the crepe, add a few teaspoons of raspberry sauce and spread in the center, repeat the steps until the very last crepe is on top. Place in the freezer for 25-40 mins. to set while making ganache.
  8. Add chocolate chips to a medium sized bowl. Boil coconut milk and pour on top of chocolate chips. blend together until smooth. Place in fridge to thicken up while waiting for crepe cake to set.
  9. Add ganache to the top of cake and spread all over. Slice cake and eat right away or let set up in freezer for about an hour and serve.

Notes

**Make sure to refrigerate your full fat can of coconut milk for at least 8 hours or overnight to get it nice and thick

http://www.paleopaparazzi.com/2018/02/paleo-chocolate-crepe-cake/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Everything But The Bagel Kale Chips

Call me old school, but I still enjoy a good kale chip. The crunch factor is unparalleled, but then you add in my favorite seasoning of 2017 and now also 2018…we’re in business! Everything But The Bagel seasoning from Trader Joes is having it’s time in the lime light right now, and for good reason! It’s DANG good! Sprankle that stuff all over the place like glitter, it makes everyone happy!

I thought this recipe would be a great appetizer to take to a Super Bowl Party, and if you want to make things a little more interesting, water down some Kite Hill dairy free cream cheese and drizzle that all over these bad boys, I dare ya! Well maybe not until right before you’re gonna eat them, otherwise they might turn into a soggy mess ha ha! But bagels and cream cheese, well they just belong together! Unless you’re doing a whole30, then you’ll just want to eat them as is 😉

I remember when I worked in a supermarket deli in college, we used kale to dress up the cold case filled with all the macaroni and potato salads lol! This was when Kale was very very un-cool, never in a million years would I have ever  thought it was edible, and delicious at that! No one I knew was actually eating the stuff, It’s funny how things change! Now I’m washing kale and dressing it up only to romance it later while watching Netflix 😉 It’s a good thing!

Don’t forget to remove the stems when you make your chips, otherwise you’re in for a scary surprise and I doubt you’ll ever make kale chips again. Which is sad because they really are MuY DeLiCiOsO!! Especially My Everything But The Bagel Kale Chips, they really do steal the show! Don’t forget to double the recipe if you’re making them for more than 3 people, you don’t want any hungry people on your hands! Happy munching and crunching!

Everything But The Bagel Kale Chips

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: appetizer

Yield: 2-3 servings

Ingredients

  • 1 bunch kale, about 7 cups
  • 2 tbsp olive oil
  • 2 tbsp everything but the bagel seasoning
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350 degrees and line two baking sheets.
  2. Wash kale, dry with a towel to remove moisture and then remove the stems.
  3. Try to break leaves into equal sized pieces.
  4. Add to a large bowl and toss with oil, lemon juice and seasoning.
  5. Lay kale leaves in a single layer on both baking sheets, giving enough room for them to crisp up instead of just steaming.
  6. Bake for 5 mins, rotate pans and cook for another 10 mins. or until slightly browned. Be sure to keep an eye on them so they don't burn.
  7. Remove from the oven to let cool, they will crisp up more as you let them sit for a few minuets. Eat fresh or store in an airtight container for a few days.
http://www.paleopaparazzi.com/2018/02/everything-bagel-kale-chips/

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Paleo Hummus

 

Hummus used to be one of my most favorite things to eat on a daily basis. I would eat that stuff like there was no tomorrow! The first time my father in law served it with a big glug of olive oil, toasted pine nuts and jerk seasoning…man oh man was I hooked on that combo! The creaminess and the crunch made my knees week!

So I decided to create this fun paleo and whole30 friendly version of hummus without the beans. It would be fun to serve or bring this to a Super Bowl party! I love adding all the topping to make it look pretty, plus it gives it great flavor! I used Primal Palate’s Jerk seasoning which gives it some pizzaz! Serve it with some fresh veggies and you’ve got a winner!

Paleo Hummus

Ingredients

  • 1 head of cauliflower, steamed (aprox. 4 cups)
  • 1-2 cloves of garlic, minced
  • 1 lemon, juiced
  • 3 tbs extra virgin olive oil
  • 2-4 tbs tahini, adjust to your liking
  • 1 tsp cumin
  • salt and pepper to taste

Instructions

  1. Rinse cauliflower and break into smaller pieces. Place in a steamer and steam until tender, Aprox 10-15 mins.
  2. Add steamed cauliflower to a high speed blender along with cloves of garlic, lemon juice, olive oil, tahini, cumin and salt & pepper. Blend until combined and creamy.
  3. Add to a bowl and top with desired toppings. I used roasted pine nuts, Primal Palate's Jerk seasoning, fresh herbs and a glug of extra virgin olive oil.
http://www.paleopaparazzi.com/2018/01/paleo-hummus/

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Mini Purple Hasselback Potatoes with Garlic Cream Sauce-Whole30

What’s cuter than mini purple potatoes? How about mini hasselback purple potatoes? They’re so cute they almost look like little gnocchi…awww! I paired them with a creamy, coconut-based garlic sauce that makes them a scrumptious side dish for any dinner. The best part? The ingredients used in this recipe make it perfect for those of you doing a Whole30 reset! It’s so delicious though, it’s great even if you’re not doing whole30! I suggest serving this along with my Chicken Veggie Poppers for an amazing meal!

The creamy sauce pairs really well with these crispy little potato morsels. It contains no cheese, but the acid from the citrus and nutritional yeast give it a flavor reminiscent of a cheese sauce. When slicing up the potatoes to give them their little stripes, I find that a few chopsticks or pencils on either side of the potato help to stabilize it and helps you avoid making the mistake of slicing all the way through. Carefully cut vertical slits into each potato about every 1/8″, you want to make sure a small portion of the bottom is still attached so they don’t fall apart!

They are best eaten directly after cooked while they are still warm. After cooking, you can mix the sauce in more with the potatoes to make sure each one is covered in goodness. You can find the RECIPE HERE!

This recipe was a collaboration with my friends over at Vitacost! If you don’t already know by now, I love stocking my pantry with all of Vitacost’s goodies. They always have the best deals on all the products I’m looking for with prices beating my local stores! I love that I can shop from home and I get my order 2 days later, which is super duper speedy! I hope you love this recipe and don’t forget to pin the image above so you can add it to your menu soon!

 

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Paleo Supergreens Hummus

Before I went Paleo I could literally eat my weight in hummus. It was my absolute favorite thing to dip chips and veggies in. I remember my father in law used to serve it quite often topped with pine nuts, a glug of extra virgin olive oil and a generous sprinkling of jerk seasoning. The first time I had it made this way, my knees went weak and I fell hard! The following few years my hubs and I would buy the big tubs of it at Costco and doctor it up this way! When we cut it out I really missed it. But I’ve found a way to make something that tastes similar with a slight twist that’s just as delicious, minus the beans plus a little superfood boost!

I used steamed Cauliflower as my base and added loads of roasted garlic to it. If you’ve never made roasted garlic, you’re definitely missing out! it’s so simple and tastes amazing alone and in so many recipes! Traditional hummus recipes use tahini which is just a paste of sesame seeds along with lemon juice and garlic, so I felt I could achieve a similar taste here. There are many variations, some even add spinach to the recipe, so I thought it would be fun to boost the nutrient content by adding some of my favorite super greens blend!

Now before you question my decision to add in PaleoValley Supergreens, hear me out first. I only added a few teaspoons and it added a wonderful natural sweetness to the dip. It’s pretty much a hidden ingredient which no one will even notice, pinky promise. It adds a bit of sweetness to the mix and creates the most beautiful festive green color. Perfect to serve at any holiday party! I love the fact that my friends and family will be secretly eating sea kelp, broccoli, turmeric and reishi mushroom.

I am falling in love with all of PaleoValley’s products! I adore their beef sticks, full of good for you probiotics, and now I’m adding the super greens to everything I can! I mix it in my smoothies, soups and baked goods! If you’re interested in trying out Paleovalley Supergreens, or any of their other incredible products, just use the code “paparazzi at checkout from now until Dec 31, 2017, and get 30% OFF site wide on the Paleovalley website!

Paleo Supergreens Hummus

Ingredients

  • 1 head of cauliflower, steamed (aprox. 4 cups)
  • 1 head of garlic
  • 1 lemon, juiced
  • 3 tbs extra virgin olive oil, plus a little more for roasting
  • 2.5 tbs tahini
  • 2 tsp Paleovalley Supergreens
  • 1 tsp cumin
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Slice off just the very top of garlic head. Place into foil and add just enough olive oil until it fills up completely, slightly spilling over the sides.
  2. Wrap the garlic head with foil and place on a baking sheet. Roast for 30-35 mins. or until it becomes fragrant and tender. Remove from oven and set aside to cool while you prepare the rest of the ingredients.
  3. Rinse cauliflower and break into smaller pieces. Place in a steamer and steam until tender, Aprox 10-15 mins.
  4. Add steamed cauliflower to a high speed blender along with 10 cloves of garlic (retrieve by gently squeezing them out of their skin), lemon juice, olive oil, tahini, Paleovalley Supergreens, cumin and salt & pepper. Blend until combined and creamy.
  5. Add to a bowl and top with desired toppings. I used roasted pine nuts, TJ's onion salt and smoked paprika for some festive color.
  6. Use you favorite veggies or grain free crackers to dip to you hearts content!
http://www.paleopaparazzi.com/2017/12/paleo-supergreens-hummus/

Disclaimer: This is a sponsored post on behalf of Paleovalley. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Paleo Peppermint White Hot Chocolate

I figured since it’s December it’s finally acceptable to start posting all the cozy winter drinks, even if it’s still not that cold in California compared to the rest of the country. I mean it was 40 degrees when I woke up this morning and I kinda felt like I was going to die, ha ha! Well not really but I have become wayyyy too acclimated to California weather after living in basically the North Pole (Idaho) in college.

I remember the very first time I busted my arse slipping on ice while walking to class and having my nose hairs freeze to icicles only to instantly defrost once I walked into my classes, yikes! Oooh the fond memories of living in the arctic lol! I was a California girl through and through though, no matter how long I lived there I still was the crazy girl wearing flip flops in the snow. One thing that got me through the brutal winters there was hot chocolate, lotttts and lotttts of it!!

I wish I had this peppermint white hot chocolate recipe when I was there, I think it would have been the perfect drink on those blustery days! It has such a creamy, buttery flavor with a wonderful pop of peppermint that just makes it outta this world yummy! You can find the RECIPE HERE! You could also add my homemade marshmallows to make this hot chocolate epic!

I had so much fun creating this recipe with my friends over at Vitacost, they always make my shopping experience amazing! So many great paleo options to shop on their site with deals every day and SUPER fast shipping, like Amazon Prime fast you guyssss! I hope you make a mug of this belly warming drink to help you celebrate the most wonderful time of the year!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

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Paleo Pumpkin Crumble Bars

Can you believe Thanksgiving is only one day away?? It sorta just snuck up this year! Luckily I have all of my shopping done because fighting the crowds is just insanity! I wanted to get this recipe up before tommorow in case you wanted to whip it up last minuet 🙂 Paleo Pumpkin Crumble Bars FTW!! You need these in your life!! So much better than pie, in my opinion.

I had created the recipe in my head months ago but things got crazy and I wasn’t sure they were going to work…well they totally DID and they’re INCREDIBLE!! I used my Berry Crumble Bar crust and topping, which I’m so glad I did because these are my new favorite fall dessert!

Add a little dollop of coconut whipped topping or a scoop of ice cream and you’ve got yourself the best holiday treat! Not to mention it’s grain free, refined sugar free and dairy free but doesn’t skimp on flavor and deliciousness! I hope you enjoy a slice and have the happiest holiday weekend with your loved ones!

Paleo Pumpkin Crumble Bars

Ingredients

    For the filling:
  • 1 1/3 cup pureed pumpkin
  • 2 large eggs
  • 4 tbsp maple syrup
  • 4 tbsp coconut sugar
  • 4 tbsp kite hill almond cream cheese
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
    For the crust:
  • 1 cup cassava flour
  • 1 cup almond flour
  • 1 large egg
  • 2/3 cup coconut sugar
  • 5 tbsp. coconut oil/ ghee, melted
  • 2 tbsp. maple Syrup
  • 1/2 tsp. baking soda
  • 2 pinches of salt

Instructions

  1. Preheat oven 350 degrees F. Line 9×9 baking pan with parchment paper.
  2. Combine all filling ingredients in bowl and whisk until fully incorporated. Place in fridge to cool while you prepare the crust.
  3. In food processor, combine all crust ingredients and pulse until fully incorporated and ball of dough forms.
  4. Add half the dough to lined pan and press down evenly onto bottom of pan (wet fingers to make this step easier). Reserve remaining dough for crumble topping.
  5. Bake crust in oven for 12 minutes. Remove pan and set aside to cool for a few mins.
  6. Remove filling from fridge and spoon onto baked crust making sure to smooth it out evenly.
  7. Crumble remaining dough on top and bake for 32 minutes, or until top is slightly browned.
  8. Place in fridge to cool down and firm up.
  9. Cut into squares and serve with a dollop of whipped coconut cream or ice cream.
http://www.paleopaparazzi.com/2017/11/paleo-pumpkin-crumble-bars/

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Maple Roasted Butternut Squash with Bacon Crumbles

It’s Thanksgiving week here in the U.S. and I have all things turkey, cranberry and pumpkin on the brain! But what about butternut? It seems to not get as much attention as pumpkin and that’s just a cryin shame. Roasted squash is just divine and my favorite way to eat this humble little veggie!

I also want to mention that there’s just nothing better than adding bacon crumbles to, well….everything! But especially butternut squash! I love the flavor of caramelized butternut chunks mixed with herbs and crisp salty bacon pieces!

I first created this side dish for a holiday party and now I’m adding it to the blog because it has stolen my heart. It’s the perfect side dish to bring to a Thanksgiving meal, or really any meal for that matter. I hate showing up to a party with a boring vegetable side dish, that’s just the worst! This side dish is easy enough to make and everyone seems to absolutely love it!

I added in some maple syrup to help give it a little more punch of sweetness, but feel free to leave it out if you’re doing a Whole30. If you make this recipe, I’d love to know what you think in the comments below!

Maple Roasted Butternut Squash with Bacon Crumbles

Ingredients

  • 2 large butternut squash
  • 12 oz. pkg of bacon
  • 2 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp herbs de provence
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 degrees and line 2 baking sheets.
  2. Cut 2 squash in half lengthwise, scoop out seeds, discard and remove stem.
  3. Pierce each squash half with a fork, rub a little oil on each and place cuts down on lined baking sheet. Cook for 20 min on top rack.
  4. Place bacon on a lined baking sheet and place on bottom rack, cook at the same time as the squash until crispy, about 15-20 mins.
  5. When bacon is done, set aside to cool and crumble. Remove squash from oven and let cool down a few mins. before handling.
  6. When squash is cool enough to touch, remove skins (carefully slice off with a knife). Cube squash into uniform bite sized pieces (about 1").
  7. Add cubed squash back onto baking sheet, add oil, maple syrup, dried herbs, salt and pepper. Cook an additional 30 mins. until squash is caramelized and roasty toasty!
  8. Remove from oven, add to a large serving bowl and add crumbled bacon into the squash bowl and mix well.
http://www.paleopaparazzi.com/2017/11/maple-roasted-butternut-squash-bacon-crumbles/

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Black Charcoal Waffles with White Chocolate Frosting

I’ve been wanting to try charcoal waffles for quite sometime now. I first set eyes on them on instagram and was immediately intruiged by their deep inky black hue. I had tried charcoal in a drink at my local juice bar labeled as a detox drink and also used it as a DIY teeth whitener, so the next natural step was to try it in some food! It only takes a small amount of activated charcoal to make your black waffle dreams come true and they are just WAY too much fun to serve for halloween or maybe even a gothic party!

If you consumed copious amounts of candy or sweets this holiday, these waffles will be your BFF. The activated charcoal in them will help your body on it’s way to detoxing! The white chocolate can be drizzled on top of the waffles like a sauce or you can break them up into smaller bite sized pieces with the white chocolate used more like a frosting! I also added in some chopped pumpkin seeds on top of them for a fun festive flair! You can find the recipe HERE! These are also a perfect after Halloween detox food that’s a little more fun than broccoli, lol! If you give them a try, I’d love to know what you think?! We had so much fun making and eating them at my house!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

paleopaparazzi