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.

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/

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/

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.

Paleo No Cook Caramel Apple Cheezecake

I’m super excited I can finally share this Paleo No Cook Caramel Apple Cheezecake I made using the new Vitamix Explorian E310. Vitamix sent me this new powerful and compact blender about a month ago and it was killing me that I couldn’t share it with all of you! I was sent this product for review purposes, but as always, my opinions and views are completely my own.

When I was thinking of a fun recipe to make in my new Vitamix I could’t help but re-create one of my absolute favorites, a cashew dairy free cheesecake but with a fall twist. As the weather is finally starting to cool down here in Northern California and the leaves are just beginning to change my mind naturally turned to apples and caramel! I mean, what’s not to love about that magical combo?! Just one look at those luscious layers and you’ll want to make this!

This is pretty much a raw cheezecake minus the cooked apple topping. The crust is made by blending together nuts, dates and cinnamon so there is absolutely no baking involved, huzzah!! It’s really close to a Larabar in texture, taste and goes great with all the flavors of fall in this yummy recipe! The caramel sauce is made mainly from dates which is a great way to make a raw healthier version of caramel, but it doesn’t taste healthy at all!

I’ve been making these raw no bake cheezecakes for years in my older and larger Vitamix 6300 model. But I wanted to see how it held up with the same amount of work in the smaller Explorian version. Well, to my surprise, It worked out perfectly and it was much easier to scoop things out with the smaller 6 cup container. The pulse switch also makes it easy peasy to grind up nuts, which was awesome for when I had to make the crust! AND it fits nicely under my cabinets to make more space on my countertop, which is a major score as I have a small kitchen!! I will also be bringing it with me when I travel because sometimes a girl needs her blender by her side on a fun trip!

I love that even though this blender is smaller and more compact, it doesn’t skimp on power, the motor is very powerful and gets the job done extremely well! It also has a hand dandy knob giving you 10 variable speeds that you can adjust according to whatever dish you’re whipping up! It’s what i’ve really loved about Vitamix for the last 3 years, the power and ease of use!

Paleo No Cook Caramel Apple Cheezecake

Yield: 12 servings

Ingredients

    For The Crust:
  • 3/4 cups raw unsalted almonds (I used Trader Joes's Blanched slivered)
  • 10 soaked medjool dates, pitted
  • 1 tbsp water or as needed for blending
  • 1/4 tsp ground cinnamon
    For The Filling:
  • 2.5 cups raw unsalted cashews (soaked for 5 hours or overnight)
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • juice of 2 lemons
  • pinch of salt
    For The Caramel:
  • 8 soaked medjool dates, pitted
  • 4 tbsp coconut cream
  • 2 tbsp coconut nectar or maple syrup
  • 1/2 tsp vanilla
  • a few pinches of salt
    For The Apple Topping:
  • 4 medium granny smith apples, chopped (about 4.5 cups)
  • 3 tbsp coconut sugar
  • 1 tbsp ground cinnamon
  • 2 tsp coconut oil
  • 2 tsp lemon juice
  • a few pinches of salt

Instructions

    For the Crust:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add the almonds to the vitamix and use the pulse button to grind them up into really small chunks.
  3. Add the rest of the crust ingredients to Vitamix blender and pulse until well combined
  4. Add more water for blending if needed until you get a mixture that's sticky and easily holds together so you can press it to the bottom of your pan.
  5. Evenly press and mold your crust mixture across the bottom of your 9" spring form pan with your fingers. Wet your fingers if needed to make this part easier. Set aside and clean out the Vitamix to get ready to blend the filling.
    For The Filling:
  1. Drain soaked cashews and rinse well, add them and all other filling ingredients to the clean Vitamix. Blend until the mixture becomes silky smooth and pour into the springform pan on top of the crust.
  2. Cover and place into the freezer until firm, about 5-6 hrs.
    For The Caramel:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add all ingredients for the caramel into the Vitamix and blend until smooth, put into the fridge until the cheezecake is frozen.
  3. When it's ready, spread caramel evenly on top and put back into the freezer until apple topping is ready in the next step.
    For The Apple Topping:
  1. In a large skillet or saucepan, melt coconut oil over medium heat; add remaining topping ingredients. Cook, stirring constantly, until apples are tender, about 8 to 9 minutes.
  2. Remove and set in fridge to cool down.
  3. When cooled down, remove the cheesecake from the freezer add the apple mixture to the top. Sprinkle more cinnamon and coconut sugar on top if you wish.
  4. Let thaw a few minuets, slice into 12 equal pieces and enjoy!

Notes

*Keep cheesecake frozen until ready to serve. When ready to serve leave out on counter to thaw for a few mins. before cutting. Leftovers can be re-frozen.

http://www.paleopaparazzi.com/2017/10/paleo-no-cook-caramel-apple-cheezecake/

Even though there may be a lot of steps, this is still an easy one to make! I hope you like this recipe as much as me and my family! Be sure to let me know what you think in the comments below!

Dry Salsa

Have you ever heard of Dry Salsa? If not, welcome to your newest obsession! I hadn’t heard of it until my friends over at Vitacost introduced me to it. I loved the concept so much I decided to create my own version of it. It’s basically a bunch of seeds, dry chilies and a touch of oil to keep it together. Some versions also include peanuts or nuts but I decided to keep mine nut free. I just used pumpkin seeds, sesame and sunflower seeds. You can also add in spices or other flavors to make different versions. I’m thinking of doing a lime one soon and have a few other ones in the queue.

When I did a search for dry salsa, I only found a few links and one of them was for a company named Salacious making it from scratch and selling it at The farmer’s markets in L.A. If you don’t want to make it yourself you could order it from them, theirs sounds amazing! If not, you can always just DIY it as it’s super simple to make and tailor to your liking. You can find the recipe I created for Vitacost right HERE!

It’s a really awesome condiment to have on hand to spice things up and add a bit of heat and umami to any dish! I love it on tacos and what’s great is it adds that punch of flavor but won’t leave your taco soggy, cool right?! it’s also great for breakfast on top of your eggs and as a dip with chips adding in some more crunch and perfect heat! I picked up all of my ingredients at Vitacost, they make it SO easy to keep my pantry stocked with healthy products and ingredients! Plus they carry tons of Paleo and Whole 30 products that I love! I hope you enjoy the recipe and if you make it don’t forget to share it with me on Instagram. Just use the hashtag #paleopaparazzi so I don’t miss your creation!

 

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.

Pepperoni Pizza Bites with Sun-Dried Tomato Pesto

It’s back to school and you’re looking for something easy to make, that maybe doesn’t require any cooking at all?! A fun snack-able treat that won’t leave you feeling sluggish afterwards too?! These pepperoni pizza bites are great because they are grain-free and crust-free. They take little to no time at all so they’re perfect on a busy day! The base is just a thin slice of the most tasty uncured pepperoni, I mean how simple is that? I found the uncured pepperoni at one of my favorite places to get all my pantry staples, Vitacost! I actually found almost all of the ingredients there minus a few.

I also made a quick pesto that uses sun dried tomatoes and gives it a nice pop of flavor! You can add them to a 375 degree oven for a few minutes if you want to eat them hot but either way they are delicious! The pesto is also made with sunflower seeds instead of pine nuts so you could safely add them to a lunch box. I added diced mushrooms, mini peppers and olives to mine, but feel free to top with whatever you or you kiddos love! These are totally customizeable and would also make a lovely appetizer! You can find the recipe HERE! I know you’re going to love them!

 

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.

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

I can’t quite remember when my love affair for crispy smashed potatoes began but it hasn’t stopped and I’m not sure it ever will. That is unless I become deathly sick from eating potatoes so I’m crossing my fingers that  NEVER happens! Now don’t get me wrong, these will taste really freakin amazing just topped with a little melted ghee with a sprinkle of salt and pepper. But smother each crispy morsel with some chipotle aioli and crunchy baked prosciutto pieces and I guarantee you will be praising my name, ha ha!

I usually make a batch of chipotle aioli using my homemade mayo recipe as the base and then add in enough chipotle powder to suit the spice levels of those I’m feeding. Add in as little or as much as you would like. You can even divide the mayo in half and make a mild and spicy version. If you want an even easier option for the chipotle aioli, you can just buy a jar of Primal kitchen Foods Chipotle lime mayo. I’ve done it with both and loved the results either way!

I think the funnest part of making this recipe is smashing down the potatoes with a plate! If you have any frustration to release than I highly recommend making this recipe lol, It’s very therapeutic 🙂 If you have kids, the smashing part may be a great way to let them help in the kitchen! Just make sure to monitor them so they don’t make them into mashed potatoes 😉

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

Yield: 4 servings

Ingredients

    For Potatoes:
  • 2 lbs of small potatoes (about 1.5 inches in diameter)
  • 1/4 cup olive oil
  • salt & pepper to taste
  • chipotle aioli, see below
  • 6-8 pieces of prosciutto, check labels
    For Chipotle Aioli:
  • batch of homemade mayo makes about 1 cup
  • chipotle powder to taste
  • salt to taste

Instructions

  1. Line 2 baking sheets & preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half & bake for 5 mins., flip & bake for another 5 mins. If it still isn't crispy, set oven to broil & cook for an additional min. Set aside to cool.
  3. Place potatoes in a pot and cover with water. Add salt bring to a boil. Lower heat & simmer for about 12 mins or until fork tender. Drain and cool.
  4. Using a small plate, carefully smash potatoes to make about half an inch. Place onto lined baking sheets & drizzle with oil.
  5. Roast for about 30 mins. (turn over at 15 mins) or until potatoes are crispy.
  6. Let cool for a bit and top with chipotle aioli, salt & pepper to taste, crumbled prosciutto and enjoy!
http://www.paleopaparazzi.com/2017/08/crispy-smashed-potatoes-prosciutto-chipotle-aioli/

I’ve been meaning to add this recipe to the blog ever since my Whole30 takeover on Instagram and Facebook last month. I had so much fun during my takeover and this was one of the most popular recipes I shared on there, along with my Easy Grilled Pesto Kebabs. Those two recipes made together for a meal would be epic! These whole30 friendly Crispy Smashed Potatoes with Prosciutto and Chipotle Aioli would also be a perfect appetizer to bring to a game day party or an upcoming holiday gathering! I’m happy to say it’s here on the blog to stay, so you can print it out and pin to pinterest for safe keeping!

Paleo Sour Cherry Gummies

These paleo sour cherry gummies are tastiest and easiest way to add some quality gelatin into your diet! And gut healing gummies really don’t get any cuter than when they’re shaped like little woodland creatures! Especially the hedge hog ones, they definitely bring out the kid in me! I made these sour cherry gummies because my husband has a serious affinity for anything gummy! So it’s a great way to get him to eat grass fed gelatin and would be a great one if you have any kiddos! I’d rather have him downing these instead of a bag of Haribo peach rings (his childhood favorite) any day!

I used this woodland creature mold that my mother in law gave me as a gift last year which is freaking adorable and also silicone, so it’s easy to get them out! I’ve been trying to brainstorm something fun to make in them ever since and finally settled on some delicious gummies. I think it’s actually an ice tray, but where’s the creativity in that, lol! I keep getting messages about where to find the mold, so if you don’t know, well now you know 😉 You could use a smaller gummy bear mold, or even just add the mixture to a smallish pan and use little cookie cutters to make them into cute shapes! Go wild and have some fun in the kitchen!

I think these are perfect for back to school! Such a cool treat to add to a lunch box instead of a cookie or a Twinkie! And they jiggle so kids would have a blast playing with them and eating them 🙂 You could even add some probiotic powder to the mixture after it cools down a bit to make this packed full of even more gut healing goodness. I just buy the capsules and empty the powder inside into the mixture before it sets up. Then it could also be a daily probiotic supplement, I think the kids would really love that! Heck I really love it!!

Paleo Sour Cherry Gummies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 18 large gummies

Ingredients

Instructions

  1. Place cherries and all other ingredients into a small sauce pan and heat up on med-high heat until honey is dissolved and your liquid turns a bright red color.
  2. Add contents of the sauce pan to a high speed blender (I used a Vitamix) and blend for a few seconds.
  3. Strain out any skins if you would like and return mixture to the saucepan on med-high to heat up for a few mins.
  4. Add saucepan contents into the high speed blender (I used a Vitamix) again and add in your gelatin a little at a time, making sure it is all completely dissolved into the liquid. Pour into molds and refrigerate for 20- 30 mins depending on the size of your molds.

Notes

Can sub out fresh cherries for 100% cherry juice or tart cherry juice. Can also use all lemon juice if you don't like or have apple cider vinegar, i just think it adds a nice kick.

Not enough molds, just add any of the extra mixture to a pan and cut out into shapes with a cookie cutter or into small cubes with a knife.

http://www.paleopaparazzi.com/2017/08/paleo-sour-cherry-gummies/

I also created a lovely pin below to make it easier to save this recipe for later on Pinterest! Happy Jiggling!!

Paleo Berry Crumble Bars

Omg you guyyyyysss! These berry crumble bars are not only paleo, but they have a little sneaky ingredient added into the filling to help your hair, skin, nails, gut and joints! Can you guess what it may be?! If you guessed collagen, then you get 10 points for being so smart! These babies are a little bit sinful but the collagen bumps up their goodness level for you so you don’t feel as guilty!

I made these for 3 days straight when I was testing them out so I could get them just perfect for you! My husband started getting a bit too used to having them on hand and was sad once I was done testing them lol! We binged on these cuties and are taking a tiny break before we make them again, but it’s SO hard!! This recipe is grain free and paleo but it’s hard to tell! I love when that happens!! It uses almond and cassava flour which gives it a nice crumb. I also added freeze dried strawberries and raspberries on top to give it an extra pop of berry flavor, but that’s totally optional.

I got 90% of my ingredients for the crumble at Vitacost. They make it so easy to shop for organic, non-gmo and paleo friendly products and it ships super quickly, score! I love not having to head to the store and search for everything, if you’re like me and adore online shopping in your pajamas and quick shipping, you will fall in love with Vitacost! Not to mention their customer service is the best I’ve seen and you get free shipping for orders over $49! So are you ready to make these delicious berry crumble bars?  You can find the RECIPE HERE ! I just know you’re gonna love them!

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.