Easy Homemade Paleo Mayonnaise

Paleo Mayonnaise

When I first started cutting out as much processed junk as I could, mayo became one thing that was kinda hard for me to part with. I grew up on Best Foods mayo and it was kind of my thing. Like, i’m almost positive I was born with a jar of it in my hand. I grew up making potato salad and tuna salad at least once a week, and processed mayo was my best friend, no pun intended. It was cheap, easy and creamy! But, I knew I had to give it up because it has processed oils, especially soy, something I HAD to cut out for sure because of my problems with endometriosis. Not to mention it contains preservatives, um, no thank you! My recipe for mayo is packed full of good healthy fats and protein minus the nasty additives. Say hello to easy homemade Paleo Mayonnaise!

When I began making it on my own, I only had a basic counter top blender and I used the slow drizzle method. Now don’t get me wrong, this method works perfectly fine (you can even do it by hand, hello arm cramp) and many people make it this way. But once I realized it was SO much easier to make it with an immersion stick blender, those days became a thing of the past. It takes literally seconds instead of minuets to make, and this method makes it much harder to mess up.  Watch the video to see just how simple it really is! Now go get your mayo on, and slather that creamy goodness all over everythang! Because fat is the new black, oh yeah! P.S. this mayo is also Whole30 friendly and will save your life when doing one because you can use it as the base for many sauces!

 

Homemade Paleo Mayonnaise

Ingredients

  • 1 egg, room temperature (preferably organic & pasture raised)
  • 1 cup avocado oil or light tasting olive oil
  • 1/8 teaspoon dry ground mustard
  • 1/2 tablespoon Lemon juice or apple cider vinegar

Instructions

  1. Crack egg into a tall narrow container, like a mason jar.
  2. Next add your dry mustard, vinegar and oil.
  3. Let all ingredients settle, I like to wait about 20-30 seconds.
  4. Put your immersion/stick blender into the jar just over the yolk. Make sure blender is touching the bottom of your container.
  5. Start your blender and wait about 15-20 seconds until you begin to see the bottom portion start to emulsify.
  6. Slowly begin lifting your blender upward and continue to move up and down to make sure all the oil gets blended in.
http://www.paleopaparazzi.com/2016/05/easy-homemade-paleo-mayonnaise/

 

 

 

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Sustainable Fashion-Jord Wooden Watch Review

aaa-Jord paleopaparazzi

Since natural products are such a draw for me, especially within the last few years trying to remove as many toxic things out of my lifestyle. A wooden watch seemed like the next good thing. First I started with food, and migrated to beauty products, then cleaning products and the journey continues on with clothing and fashion. What we wear can have an impact on our health just as food can. It can contain chemicals that could be absorbed through the skin, which is no bueno!! I will be the first to admit that I am no where perfect when it comes to having a closet full of organic, non-toxic, sustainable clothing and accessories. Guilty as charged! What I think counts is that i’m heading in that direction, as well as so many of you reading this, and that is what matters!

Jord watch in box-2

When Jord contacted me to review their beautiful wooden Cora watch, I was excited! I love that Jord values sustainability which is truly refreshing. When you go to their website and click on materials, it tells you the sustainability factor of each type of wood used to construct their collections, many are sustainable. They also let you know exactly where they source their wood. I did some research on the sustainability of the hawaiian Koa wood that is used to handcraft this beauty! According to the IUCN (International Union for Conservation of Nature) redlist, it is one of the woods of least concern and considered sustainable! It was perfect for what I was looking for. Plus their are many styles of food bowls carved out of Koa wood and if its safe to eat out of, it’s safe to be in contact with your skin throughout the day!

jord watch back

When you flip the watch over, the back of it is made of a gorgeous sapphire glass so you can see the delicate workings of the mechanical pieces inside – it’s so mesmerizing. What makes sapphire glass even more incredible, is the fact that it is second only to diamonds as the hardest and most scratch resistant materials on earth. Such a unique feature! The wooden box that it came in is so lovely and a perfect place to store it in. It looks handmade and well crafted, just like the watch itself.

The first watch they sent had a tiny ding in the wood and even though it was very minor (I almost didn’t even mention it) they had me send it back. I was so impressed with their customer service and how quickly they replaced it with a brand new one! They wanted me to be completely happy with my watch. Their customer service is incredible and I was very satisfied with the care they took. I wear my watch almost everyday because wood goes with everything, just like bacon!

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Jicama Street Tacos With Spicy Sausage & “Sour Cream”


Paleo Jicama street tacos

Do you miss the crunch of a hard shell taco but not the greasiness that usually follows? These Jicama street tacos have all the crunch minus the grease. When I’m doing a Whole30, I’ve got this meal on repeat because it doesn’t involve Paleo baking to achieve a tortilla, just a real, whole food, tortilla alternative…a thinly sliced jicama shell!

Sometimes you just get plain tired of lettuce tacos day in and day out, and this meal kicks it up a few notches so you don’t get bored too easily! It will keep you on track to complete the full 30 days of your whole30 challenge, I promise! A mandolin slicer will help you create perfectly thin round disks to use as the base for your tacos, I highly suggest you get one if you haven’t already! Just be sure to use a safety glove because those babies are sharp! It’s why they’re so effective 😉

So what is jicama you ask? It’s a tuberous root, sometimes referred to as a Mexican yam bean or Mexican turnip. Some of you may be thinking, well isn’t jicama a legume? And if so, why would that be Whole30 approved? To clear up any confusion, Melissa Hartwig, co-founder of the Whole30 program sheds some light on this matter as found HERE on the author of Well Fed, Melissa Joulwan’s website:

The potential downsides of legumes are all found in the seed. The anti-nutrients, inflammatory compounds, phytoestrogens (in the case of soy) and carbohydrate density (in the case of many legumes) are all packed into the seed.

When you eat jicama, you’re eating the root, which has none of the same issues as the seed. (As an aside, you’d never, ever eat the seed of a jicama – it’s actually quite toxic.) This is the same logic by which it’s okay to eat bean sprouts (the grassy part that grows out of the seed), but not the beans themselves.

You may be curious what jicama taste like, well it’s actually slightly sweet and tiny bit nutty in flavor. Sort of like an apple but with an even milder flavor. That’s why it’s a perfect flavor vehicle for food, it doesn’t overpower anything! It has a similar texture to a turnip and while it maybe referred to as a Mexican yam, it’s skin is not edible like a yam. The skin is thick, tough and will need to be removed before slicing. The best ones to buy are firm and round in shape. You’ll want those ones for this recipe!

The rest of the recipe is pretty simple, once you get past the peeling and slicing. I just used a clean packaged spicy sausage to create the main filling so it’s not too fussy. If you can’t find a clean spicy sausage, you can just buy original and make it hotter with some spices you already have in your pantry! My favorite part of this recipe is the dairy-free “sour cream” I love that tangy flavor mixed with the spicy heat of the sausage and salsa! I hope you love these cute little mini tacos as much as me and my family!

Paleo Jicama Street Tacos With Spicy Sausage & Dairy free Sour Cream

Prep Time: 5 min. 20 minutes

Cook Time: 10 minutes

Total Time: 7 min. 30 minutes

Yield: 35-40 mini tacos

Ingredients

  • 1 large Jicama
  • 1 package spicy sausage (or you can make spicy w/ hot sauce & cumin to taste)
  • 1 jar of salsa (check labels)
  • 2-3 large avocados, mashed into guacamole
  • 1/8 cup fresh cilantro, chopped (can use dried)
  • 1/2 cup homemade mayo
  • Lemon Juice
  • Apple Cider vinegar

Instructions

  1. First mix 1/2 cup of homemade mayo with lemon juice and a bit of ACV to taste, till it becomes tangy like sour cream. Refrigerate.
  2. Peel jicama and with a mandolin slicer, slice into 1/8" rounds. Set aside.
  3. Cook sausage. Let cool and crumble. Set aside.
  4. Assemble tacos and devour!
  5. Makes about 35-40 mini tacos.
http://www.paleopaparazzi.com/2016/03/jicama-street-tacos-spicy-sausage-sour-cream/

 

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Paleo Chocolate Hearts With Strawberries (Raw)

chocolate hearts with strawberries

You can’t go wrong with chocolate for Valentine’s day, and if you make said chocolate from scratch, your valentine will be super impressed and all that mushy stuff, wink, wink! This Paleo chocolate hearts recipe is really easy to whip up and requires only 5 ingredients, plus a pinch of salt. If your looking to make something that isn’t complicated and looks like it was purchased from a fancy chocolate shop, I got you covered! Impressing people with simple homemade treats is right up my alley!

chocolate hearts with strawberries stacked

Before we go any further, I feel I must confess. I was that girl. The one who used to eat my weight in store bought waxy chocolate. Man am I glad those days are over, what was I thinking? I was eating fake chocolate and I didn’t even know it, GROSS! How come someone didn’t warn me sooner, shove a piece of REAL chocolate in my mouth and say, “you’re welcome!” ?? Well if they had, I’m sure I would have started singing “A whole new world” from Aladdin, lol! It only took 30+ years, but I’m never going back! Raw chocolate is where it’s at!

chocolate hearts with strawberries bite sized

These raw chocolate hearts are the healthi-fied (is that even a word?) version of the chocolate hearts you find in the stores but you won’t even notice because they taste so naughty. They’re made from raw, pure ingredients so you reap all the “love” and goodness from that! Coconut oil is packed full of healthy fats and raw cacao contains of magnesium, calcium, iron, potassium and so much more! You can thank me later 😉 Happy Valentine’s day!!

*These are made with freeze dried strawberries, so you can make them any time of the year! Feel free to switch up the ingredients. There are too many yummy combinations you could use such as coconut, raspberries, banana, nuts, mint, etc.

Chocolate Hearts With Strawberries (Raw)

Prep Time: 5 min. 5 minutes

Total Time: 7 min. 30 minutes

Yield: 20 bite sized chocolates

Chocolate Hearts With Strawberries (Raw)

Ingredients

  • 6 tablespoons coconut oil, melted
  • 6 tablespoons cacao powder
  • 3 tablespoons maple syrup
  • 1/3 cup freeze dried strawberries, crushed
  • 1 tablespoon cacao nibs
  • Pinch of sea salt

Instructions

  1. In a medium sized bowl, mix melted coconut oil, maple syrup and cacao powder together.
  2. Grease a bite sized heart mold.
  3. Add a few bits of crushed freeze dried strawberries & cacao nibs to the bottom of greased mold.
  4. Pour mixture into greased mini heart mold, add remaining strawberries & nibs on top & cover.
  5. Place mold in the freezer to harden, takes about 20 minutes.
  6. Pop hearts out of the mold and enjoy!

Notes

Try to use a flexible mold, makes it easier to remove. Also, hearts will melt at room temp. so don't leave out. Store in fridge/freezer until ready to serve.

http://www.paleopaparazzi.com/2016/02/chocolate-hearts-strawberries-raw/

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Gingerbread Marshmallows

aaa-gingerbread marshmallows

Ok, so I feel as though I need to make a confession…I may have a little problem you guys! I can’t stop making marshmallows!! I want to make them in every flavor and cover the earth with them, Lol! I recently created some pumpkin pie marshmallows for fall and knew that if I tweaked the recipe a wee bit, I could easily make them into gingerbread marshmallows. I have been putting them on literally everything and I don’t know if I will be stopping any time soon. My husband and I have been having some interesting conversations over marshmallows, like “did you have 2 more than me?” and “are you SURE that you divided those up evenly??” We have serious conversations about food in this house, hahaha!

aaa-gingerbread marshmallows bowl 2

Marshmallows are really not that hard to make, I think that’s why I can’t stop making them, plus they’re fun to eat and when supplies are low, the morale in this household just isn’t quite the same, wink wink! I use a good quality pasture-raised gelatin to make them, I love this brand because I find it it dissolves easier than most. And even though this is considered a treat because of the sugar, I still have a good feeling knowing that I’m getting my gelatin in for the day!

aaa-gingerbread chocolate covered marshmallows

This particular flavor is amazing for the holidays, I almost named them holiday marshmallows, because they have all those yummy warm spices that evoke memories of Christmas lights, opening presents around the tree and being with the ones you love. And if you put them in a mug filled with hot chocolate, it feels like a hug in a cup, no joke 😉 You can even dip them in melted chocolate to make them even more special! But if you REALLY want to take it to the next level, you can make a batch of my Gingersnap Cookies and make some delicious holiday s’mores. I’ve been having way too much fun making these s’mores with my kitchen torch (early Christmas present from my husband) I have directions for both the chocolate dipped marshmallows and the s’mores below, I got your back! If you try either of these, get ready to have your mind blown! Consider this my Christmas present to you! Merry Christmas! 😉

aaa-iced gingersnap smore hand

Gingerbread Marshmallows

Ingredients

    Marshmallows:
  • 1 cup filtered water
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 3 tablespoons Grass-fed/Pasture-raised Gelatin
  • 3/4 teaspoon Gingerbread Spice Mix (see below to make your own)
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon vanilla powder (can sub vanilla extract)
  • Pinch of sea salt
  • 1 tablespoon arrowroot powder for dusting before cutting
  • 1 tablespoon arrowroot power mixed with 1/2 teaspoon Gingerbread spice for dusting after cutting
  • Gingerbread Spice Mix:
  • 3 tablespoons ground ginger
  • 3 tablespoons ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • (place in a jar with a lid and shake to mix)

Instructions

  1. Line an 8x8 pan with parchment. Grease pan and lightly dust with arrowroot powder. Set aside.
  2. In your stand mixer, add 3/4 cup of filtered water (reserve the remaining 1/4 cup for later) and 3 Tbsp of Vital Proteins gelatin. Mix together and set aside to set up while you prepare the other ingredients on the stove top.
  3. In a pot combine remaining 1/4 cup filtered water, maple syrup, honey, gingerbread spice, vanilla powder, lemon juice and sea salt. Bring mixture to a boil over med-high heat. Keep an eye on it as it will get foamy and can boil over easily. Boil for about 10-15 mins. You can use a candy thermometer to be more precise. Boil until it reaches 240 degrees (soft ball)
  4. Using your stand mixer and whisk attachment (A hand mixer is fine, just takes a bit longer) turn mixer on medium-low speed. Slowly pour the boiled mixture into the gelatin mixture on the side of the bowl. When done incorporating, Turn mixer up to the highest speed and mix for approximately five minutes. After five minutes stop the mixer and check the consistency. If the mixture is cool to the touch, light and fluffy and falls off the whisk slowly, it's ready.
  5. Quickly pour mixture into your lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
  6. Cover dish and let marshmallows firm up in the fridge or on your counter. Takes about 3-4 hours.
  7. When marshmallows are firm, use a knife and slice into small squares. Take your arrowroot & Gingerbread spice mixture and lightly toss marshmallow squares in a large bowl. Make sure to coat all sides. Shake off any excess and enjoy right away, or store in an air tight container for a day or freeze for later use.

Notes

-For Chocolate Covered Marshmallows: Melt a large chocolate bar (we like Coconut Secret's Peruvian Crunch) place in a shallow bowl, dip marshmallows in melted chocolate and place in the fridge to harden up.

-For Holiday Gingerbread S'mores: Make a batch of my Iced Gingersnap cookies Melt a large chocolate bar (we like Coconut Secret's Peruvian Crunch) place in a shallow bowl, dip bottoms of cookies in melted chocolate, lay them chocolate side up on a plate or baking sheet and place in the fridge to cool. Roast marshmallows (I use a kitchen torch) and place them between 2 cookies. Enjoy!

http://www.paleopaparazzi.com/2015/12/gingerbread-marshmallows/

aaa-gingerbread marshmallows in hot chocolate

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Holiday Gift Guide

holiday gift guide

Christmas is just around the corner, so I wanted to share some fun gifts for those foodies in your life, or maybe just for you 😉 That’s OK too!  If you’re like me you’re still shopping, yikes! I’m sure many of you can relate, this month has been crazy town! The days have been flying by faster than I can say Santa Clause! It’s down to the wire now though and if you’re perplexed about what to get for that special someone in your life who loves to cook, read on for some cool last minute gifts I’m sure they will fall in love with!

  1. Instant Pot Pressure Cooker-This piece is essential in every kitchen! You can cook bone broth in 2 hours, applesauce in 2 minuets and can make even the toughest piece of meat like butter, need I say more?!
  2. Dansk Kobenstyle Saucepan– This retro pan is so lovely, I use it as often as I can because is gorgeous and well made. It was popular in the 50’s and the lid can be used as a trivet, very cool!
  3. Marble Serving Board- A beautiful piece to have in any kitchen, we love it for serving appetizers at parties. It would be perfect for a NYE party!
  4. Yes & No Stackable Mugs– These porcelain mugs are just too cute to pass up. Enjoy your coffee or tea without saying a word!
  5. Lodge Enamel Dutch Oven-This cast iron pot is a must have! Take any recipe and it can be made better in a dutch oven. It’s chip resistant and lasts forever!
  6. Foodie Dice-Having trouble deciding what to cook for dinner? The foodie dice will rescue you every time. Just roll the dice and you’re covered!

Happy Shopping friends, and Merry Christmas!

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Iced Gingersnap Cookies

aaa-Gingersnap cookie stack-2

You guys, you guyyyyssss!!  This is seriously one of my favorite cookie recipes of all time. It’s so perfect for “THE most wonderful time of the year”. It has all the yummy nummy warming spices and it tastes amazing with a hot cup o’ cider or cocoa. I created this recipe last year around the same time and posted the recipe to Instagram but not to my blog. It was rather frustrating because every time i wanted to make the recipe, I had to scroll through my feed to find it. I like having it here living on my blog so that I can easily refer to it whenever I want 😉

aaa-Gingersnap cookie stack-1

This recipe really reminds me of my grandfather. For those of you that don’t know, my grandfather and father owned bakeries up and down the California coast. Baking runs in my blood, but even though I don’t bake exactly like I used to or eat cookies all the time (like I used to) it’s nice to know I can have an occasional treat that brings back many fond memories. Homemade cookies always bring back memories, it was one of the things he always had in surplus inside cookie jars strewn throughout the kitchen. Especially this time of year, we ALWAYS had a cookie (or 3) in our hand!

aaa-iced gingersnap topview

My grandfather passed away 7 years ago on the same day my husband suffered a stroke, a story I will leave for another time. But, shortly after he passed we moved into his home, and we haven’t left. I still feel him here, watching over us, it’s a comforting feeling. I feel like he’s still teaching me. Whenever I have an ah ha moment with paleo baking, I feel like he has something to do with it 😉 I used to bake in the same kitchen along side my grandfather and I have many many good food memories in this kitchen. Every time I make these cookies I feel as if he is standing behind me, proud to know that in some way I am carrying on the family tradition of baking and sharing recipes. He was always sharing recipes with others.

aaa-Gingersnap cookie stack-4

These cookies really taste like the real deal, you almost forget that they are paleo friendly.  So i’m sharing this recipe with you, in hopes that it brings back some fond memories for you too. Memories of when life was a little more carefree. When you could have a cookie and just celebrate without worrying about what’s in it. Happy holidays to you and yours!

aaa-Gingersnap cookie stack-3

 

Iced Gingersnap Cookies

Ingredients

    For the Cookie:
  • 1 cup almond flour
  • 1 cup cashew flour
  • 6 tablespoons coconut flour
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • 1 large egg
  • 4 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoons honey
  • For the Icing:
  • 4 tablespoons coconut butter (melted)
  • 1 tablespoon coconut oil (melted)
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon coconut sugar
  • ½ teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Instructions

    For the Cookie:
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl mix together almond flour, cashew flour, coconut flour, coconut sugar, spices, zest, salt and baking soda until combined.
  4. In a small bowl mix together melted coconut butter and oil (cooled), egg, vanilla extract, lemon juice, honey and whisk together.
  5. Pour wet ingredients into the dry ingredients and mix until incorporated.
  6. Toss into a food processor and continue to mix until combined well and a nice ball of dough forms. (you can mix with your hands if you don't have one, it will just take longer)
  7. Roll dough into equal sizes (about 1 inch in diameter) with your hands and place onto lined cookie sheet.
  8. Flatten each cookie to about ¼ inch thickness (if you like your cookie crispy flatten to 1/8 inch) with the palm of your hand or the bottom of a flat cup (greased).
  9. Place in the oven for 10-15 mins. or until the center of the cookies are no longer completely soft. Keep an eye on them so they don’t burn. Let cool on a wire rack before icing.
  10. When cookies have cooled, slather with icing.
  11. If icing is still too wet, place iced cookies into fridge until the icing hardens.
  12. Sprinkle the top of iced cookies with cinnamon, if desired, and enjoy!
  13. For the Icing:
  14. Mix all ingredients together in a small bowl.
  15. Place bowl in the fridge for a few mins. to harden up into a spreadable icing consistency.

Notes

http://www.paleopaparazzi.com/2015/12/iced-gingersnap-cookies/

aaa-Gingersnap cookie closeup

aaa-iced gingersnap cookie hand

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Pumpkin Pie Marshmallows

 I have been craving pumpkin marshmallows for sometime now. I know, weird right?! Not pumpkin pie, or pumpkin bread like normal people do…but pumpkin marshmallows, haha! Such a random craving but one that needed to be satisfied!  So I dreamed up this delicious clean version because while Kraft’s pumpkin shaped marshmallows are cute, that franken food just won’t cut it!
aaa-pumpkin pie marshmallow 3 copyEnter, delicious real food marshmallows with ingredients you can pronounce, what the heck is tetrasodium-pyrophosphate anyways?!? Anyone? Anyone?? Kinda creepy! It takes a little extra time to whip these babies up, but they are definitely WORTH IT!! Even though these are a fall recipe, I think I will be making them all year round. I just love all of the yummy warm spices mixed in, they make these marshmallows super special! They’re even made with Vital Protein gelatin which is my absolute favorite! It dissolves so easily and is made from pasture raised beef to boot!

aaa-punkin pie marshmallows

aaa-pumpkin pie marshmallow 4 I have been creating multiple desserts in my head specifically around these pumpkin marshmallows, which I will be sharing with you soon!  I’ve also been hiding them from my husband (shhh!) To say I’ve become obsessed would be a major understatement!! I hope you enjoy them as much as we do!aaa-pumpkin pie marshmallow 2

 

Pumpkin Pie Marshmallows

Pumpkin Pie Marshmallows

Ingredients

  • 1 cup filtered water
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 3 tablespoons Vital Proteins Gelatin
  • 5 tablespoons of pumpkin purée
  • 3/4 teaspoon pumpkin pie spice mix (see notes below to make your own)
  • 1/4 teaspoon vanilla powder (can sub vanilla extract)
  • Pinch of sea salt
  • Arrowroot powder for dusting

Instructions

  1. Line an 8x8 pan with parchment. Grease pan and lightly dust with arrowroot powder. Set aside.
  2. In your stand mixer, add 3/4 cup (reserve the remaining 1/4 cup for later) of water and 3 Tbsp of Vital Proteins gelatin. Mix together and set aside to set up while you prepare the other ingredients on the stovetop.
  3. In a pot combine remaining filtered water, pumpkin purée, maple syrup, honey, pumpkin pie spice, vanilla powder, and sea salt. Bring mixture to a boil over med-high heat. Keep an eye on it as it will get foamy and can boil over easily. Boil for about 10-15 mins.
  4. Using your stand mixer and whisk attachment (A handmixer is fine, just takes a bit longer) turn mixer on medium-low speed. Slowly pour the boiled mixture into the gelatin mixture on the side of the bowl. When done incorporating, Turn mixer up to the highest speed and mix for approximately five minutes. After five minutes stop the mixer and check the consistency. If the mixture is cool to the touch, light and fluffy and falls off the whisk slowly, it's ready.
  5. Quickly pour mixture into your lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
  6. Cover dish and let marshmallows firm up in the fridge or on your counter. Takes about 3-4 hours.
  7. When marshmallows are firm, use a knife and slice into small squares. Mix a bit of arrowroot and pumpkin spice mix and lightly toss marshmallow squares to coat all sides. Shake off any excess and enjoy right away, or store in an air tight container for a day or freeze for later use.

Notes

To make Pumpkin Pie Spice Mix:

In a small bowl, mix, 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves.Transfer to an air tight container.

http://www.paleopaparazzi.com/2015/11/580/

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All American Paleo Table Review & Recipe-Morning Butter Biscuits

IMG_7926

I’ve been looking forward to the release of Caroline’s new cookbook All American Paleo Table since I met her at Paleo f(x) back in April. I had been stalking her blog and IG account for forever and was so happy to finally meet the genius behind all of those gorgeous photos and recipes! She was just the sweetest too, super down to earth and a great hugger! I remember her giving me the card for her upcoming book and being blown away by the cover and the amazing recipes that would be contained in this book! We talked about the cover and how long it took her to make all the food and then photograph it, this lady is super creative and super duper dedicated! Now that I have the book in my happy little hands I cannot put it down! Even if you weren’t into paleo recipes at all, her story and photos alone would draw you in until you had read it from cover to cover!

all american paleo table morning butter biscuits 5

Some of the recipes I have been drooling over are the Cider Mill Donut Holes, Bacon Jam & Fried Egg Burgers, Cinnamon Swirl Coffee Crumb Cake, Crackling Pork Belly Croutons, Lemon Curd Celebration Cake, Fire Grilled Filet Mignon, Skillet Peach Cobbler, Smoked Baby back ribs, Duck Fat Fries…YOU GUYS…I could go on, and on and on lol! Plus she has sections for Game day eats, Movie night, Thanksgiving and Christmas! This girl has you covered!

all american paleo table morning butter biscuits 4

The recipe Caroline was kind enough to let me share with you from All American Paleo Table is for her Morning Butter Biscuits, because well, who doesn’t like biscuits ya’ll?! :) And if you’re scared because there is butter in the name, don’t fret because Caroline has a great sub if you’re dairy-free! I used the sub and it still tasted like there was butter in them biscuits, OH YEAH! These were so simple to make you guys! I even made them the night before and they were just as incredible the next day! I also made a batch of her Blackberry Skillet Jam to top these dreamy biscuits with along with some cultured ghee and it was heaven on earth. A little bit crispy on the outside and soft on the inside, just the way a biscuit should be! Well what are we jabbering on about still…let’s get to the good stuff…THE FOOD!

all american paleo table morning butter biscuits 3

A note from Caroline: These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so you will hardly notice that the biscuits are made with nuts and that they are very low in carbohydrates—a great staple to keep in the kitchen. These are slightly denser than their gluten-filled predecessors, but are so buttery and delicious that you will probably want to eat more than one—yes, I can say that with experience! I like to freeze any extras to keep on hand for a snack or bit of comfort food because if you are anything like me, you will probably be craving these!

All American Paleo Table Recipe & Review-Morning Butter Biscuits

Ingredients

  • 6 tbsp (86 g) butter*
  • 3 cups (435 g) raw cashew pieces
  • 3 tbsp (18 g) coconut flour
  • 1 tsp (3 g) grass-fed gelatin
  • 1 tsp (4.5 g) baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp (15 ml) raw honey
  • 2 eggs
  • 2 tsp (10 ml) apple cider vinegar
  • Coconut oil for greasing hands
  • *Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.

Instructions

  1. Slice butter into small cubes and set aside to soften for 15 minutes.
  2. Preheat oven to 350°F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
  3. Add cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
  4. Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
  5. Finally, add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
  6. Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on baking sheet about 3 inches apart, as these biscuits do expand a bit. Repeat the process to form all biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
  7. Bake for 16 to 18 minutes, then remove from the oven and allow biscuits to cool on baking sheet for 5 minutes, so they firm up.
  8. Best served warm. (I topped them with the Blackberry Skillet Jam on page 32)
http://www.paleopaparazzi.com/2015/10/american-paleo-table-recipe-review-morning-butter-biscuits/

Don’t forget to pick you copy of this gorgeous cook book HERE!


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Paleo Slow Cooker Chili

paleo slow cooker chiliHey hey friends! I’ve missed you! I hope you’re enjoying Labor Day with your loved ones!  I’ve got something VERY special to share with you! Remember that yummy chili I’ve been teasing you with on my social media accounts? Well I’m happy to say that today is the day i’m spilling all my chili secrets, woohoo! It’s perfect for Labor day weekend because it can be added to your BBQ’d hot dogs for an amazingly delicious dog! This chili is a slow cooker chili which I love because it’s a no fuss recipe, and I mean who doesn’t like that??

I used to LOVE chili growing up and would order chili cheese nachos with the fake franken food cheese almost daily in high school. All I can say is yikes! I’m glad those days are LONG gone! This recipe was actually created for the Paleo Kitchen Throw Down at Whole Foods a few weekends ago. I used it for the Chili Cheeze Hot Dog I created for the competition. There’s even a video of Diane SanFilippo enjoying my hot dog! I got a LOT of compliments on this chili. Some cute ladies even asked me what brand of chili I used from Whole Foods, and when I told them it was homemade they said “It’s SO good! You should bottle it, I would buy that chili!!” Of course I blushed, you would too! 😉

So what are you waiting for?? Grab your crock pot and get crackin!!paleo chiliIf you want to enjoy the chili cheeze dog just add the chili to a sliced open grass-fed hot dog, add my red pepper almond cheeze sauce And top with some kraut! Delicious by itself or on a dog!

aaaa-chili cheeze dog

Without further ado…

Paleo Slow Cooker Chili

Paleo Slow Cooker Chili

Ingredients

  • 1 pound of organic grass-fed ground beef
  • 1 medium white onion, diced
  • 3 cloves of garlic, minced
  • 28 ounce can of organic fire roasted diced tomatoes
  • 6 ounce can of organic tomato paste +2 cans of filtered water (1/2 cup)
  • 1 package of preservative & sugar free bacon, sliced into small pieces (see notes)
  • 3 tablespoons of chili powder
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 2 teaspoons of cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon of Cayenne powder
  • 1/4 teaspoon smoked Paprika
  • Salt and pepper to taste

Instructions

  1. Cook bacon pieces and ground beef over medium-high heat until they just begin to brown.
  2. Add onion and lower heat to medium, cover pan and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
  3. Uncover pan and add garlic, cook 1 to 2 minutes.
  4. Drain some of the liquid out of the pan and transfer the mixture to your crockpot.
  5. Add the rest of the ingredients to your crockpot and stir them until mixed well.
  6. Set your crockpot to low add the lid and cook for about 8 to 10 hours.
  7. Spoon chili into bowls, or spoon inside of pasture raised hot dogs.
  8. Garnish with your favorite toppings and enjoy!

Notes

*For Bacon,I like the Wellshire brand or pasture raised pork from my local farmer

http://www.paleopaparazzi.com/2015/09/paleo-slow-cooker-chili/

 

 

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