Paleo Caramel Apple Mini Donuts

The great apple hunt of 2018, well that’s what we called it this year lol! It was as if I was constantly on the search for the best local apples I could find this time around and I stumbled upon some beauties! Most especially these Arkansas Black Heirloom Apples I had been eyeing for the past few years. I felt like a pirate with her booty when I finally found them and it felt oh so good! I really wanted to create something special this time around for fall and these Paleo Caramel Apple Mini Donuts seemed like the perfect fit!

I decided to add some sautéed apples to the donut mix itself instead of using apple cider or just adding them to the top of the donuts. My husband really adores apple fritters, but since we don’t eat those anymore, this seemed like a healthier compromise on that treat! I also wanted to add caramel into the recipe without making it too difficult. Using dates to make a healthier no-cook caramel frosting made it so there was no waiting and worrying if the perfect burnt sugar magical concoction would turn out or not. Just pop those soaked dates into your blender with some coconut cream for a yummy and fast caramel frosting!

You can add toasted pecans or whatever else you’d like on top! These cute mini donuts make it fun for little hands and would be a great treat for a Halloween party or just to make and enjoy as a treat for you and your family! I created this delicious recipe with my friends over at Vitacost. They made this recipe come together even easier since most of the ingredients I found on their website and they showed up on my door step 2 days after I ordered them! I hope you decide to give them a try, I know you will fall head over heels for them like we did!

Paleo Caramel Apple Mini Donuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Dessert

Ingredients

    Donut Mix:
  • 2.5 cups super-fine almond flour
  • 1 cup coconut Sugar
  • 4 eggs
  • 1 tbsp ghee/coconut oil, melted
  • 2 tsp ground cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1/8 tsp Sea Salt
    Apple Mixture:
  • 1 apple, diced
  • 1 tbsp coconut Sugar
  • 2 tsp ghee/coconut oil
  • 1 tsp ground cinnamon
  • pinch of sea salt
    Caramel Frosting:
  • 16 Deglet Noor Dates, soaked
  • 3 tbsp coconut cream
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • a few pinches of sea salt

Instructions

    For The Donuts:
  1. -Heat 1 tbsp of oil in a frying pan.
  2. -Add diced apple to the pan along with coconut sugar, cinnamon and salt.
  3. -Cook 5 mins or until soft & fragrant and set aside to cool.
  4. -Add dates to a bowl with hot water, set aside and let soak for 15 mins. while you mix the donut dough.
  5. -Add all dry ingredients to a large bowl and mix well.
  6. -Add all wet ingredients together in a medium bowl and whisk together.
  7. -Incorporate the wet ingredients to the dry ingredients and mix well, then fold in the apple mixture.
  8. -Add dough to a large ziplock bag with one corner snipped off.
  9. -Pipe dough into your greased mini electric donut maker or mini donut pan, about 2/3 full, and cook according to donut maker or pan directions.
  10. -Mine took about 2 mins in electric donut maker (flip if needed, cooking for 1 more min.) and 10-12 mins. in a mini donut pan or until a toothpick inserted comes out clean.
  11. -Set donuts on a wire rack to cool while you make the caramel.
  12. -May have to cook a few batches depending on the size of your donut maker/pan, makes aprox. 24 mini donuts.
    For The Caramel:
  1. -Drain soaked dates and add to food processor or a high speed blender.
  2. -Add in your coconut cream, maple syrup, vanilla and salt.
  3. -Pulse or blend until creamy and dates are fully incorporated.
  4. -Transfer to a bowl and dip donuts into the mixture to coat one at a time.
  5. -Place frosted donuts into the fridge for 10-15 mins. to dry a bit, chilling the extra caramel frosting at the same time.
  6. -Remove both from fridge and dip the donuts a second time in the caramel frosting.
  7. -Sprinkle with toasted pecans or crushed apple chips & serve.
  8. Can refrigerate for the next day but the frosting will soak into the donut the longer it sits.

Notes

Note use a wooden skewer to make it easy to flip and remove donuts. Poke into the donut and gently flip to keep hands safe from burns.

http://www.paleopaparazzi.com/2018/10/paleo-caramel-apple-mini-donuts/

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.

Autumn Salad with Caramelized Delicata Squash & Maple Vinaigrette

I’m ushering in the beginning of fall with this spectacular salad, chock full of all the things that make it such a lovely season! Toasted pecans, delicata squash, tiger figs and all things cozy! Who wouldn’t want a huge helping of this?! It makes for such a gorgeous centerpiece on any table as well, perfect to serve at an Autumn gathering!! It’s paleo and vegan friendly, and would also be whole30 friendly if you sub with another dressing and caramelize the squash without the coconut sugar ;)

What I love about fall salads is not just the delicious produce, but the roasted elements usually present. If you have been following me for some time, you will know I have a huge crush on Delicata squash! It has a beautiful sweet flavor, similar to corn, and is the reason it makes my Paleo “Cornbread” Biscuits come out so amazing! They would also be great alongside this salad!

The caramelized delicata is so easy to do, I dare you to give it a try! If you can’t find delicata, acorn squash would be a good substitute. I also included grilled onions because they are incredible and avocado because I’m a California girl to the core, lol! I hope you try this salad, I know you won’t be disappointed!!

Autumn Salad with Caramelized Delicata Squash & Maple Vinaigrette

Ingredients

  • 1 delicata squash, deseeded & cut into 1/4” rounds
  • 1 bag arugula
  • 6-7 figs, sliced in half
  • 1/2 cup Raw Pecans, roughly chopped
  • 1 cucumber, chopped
  • 1 onion, sliced into 1/4” rings
  • 2 avocados, sliced
  • 1 tbsp organic Coconut Sugar
  • 2 tbsp organic Coconut Oil, divided
  • Salt & Pepper to taste
    Maple Vinaigrette:
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Organic Maple Syrup
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt & pepper to taste

Instructions

  1. Heat oven to 350 degrees. Add pecans to a baking sheet and roast for 5 mins. or until fragrant, just keep an eye on them as they can burn easily. Remove pecans from oven and set aside to cool. Heat a large skillet over medium heat and add 1 tbsp coconut oil. Add in onion rings when oil is melted and cook until golden brown and tender, about 15 mins. Remove and set aside to cool. Add in 1 tbsp coconut oil & let melt. Add in squash rounds and sprinkle with a bit of coconut sugar on each side to help with caramelization. Cook unitl slices are a beautiful golden caramel color, about 3-5 mins for each side. Add arugula to a large bowl or serving plate. Toss with 1/2 of the dressing and add salt & pepper to taste.Add sliced figs, chopped cucumber, avocado slices, toasted pecans, caramelized squash and onions. Drizzle on the rest of the dressing and serve right away.

Notes

Can use acorn squash if delicata is not available*

http://www.paleopaparazzi.com/2018/09/autumn-salad-with-caramelized-delicata-squash-maple-vinaigrette/

Once again, I found all of my pantry items at Vitacost! My favorite place to shop for online groceries! They make living a healthier lifestyle so much simpler, not to mention, my groceries come in 2 days or less!! I’ve been addicted to shopping with them for over a year, they are the best!

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.

Rainbow Watermelon Salsa

Summer is coming to an end but my love for watermelon never will! I love making recipes that put a spin on something classic, it keeps things fun and interesting! I already have all the heart emoji eyes for tomato based salsas and now I’m obsessed with this rainbow watermelon salsa!

My mom’s side of the family are really good at farming/gardening and BIG on growing melons, especially watermelon! Some years we’re literally swimming in all the extra melons and I absolutely love it! It’s one of my favorites next to honey dew. It’s so good on a hot 100 degree day during the summer in Sacramento, like literally life saving!

Want to know the secrets to picking the perfect watermelon?! Oh good, I thought you would *wink*

Pick up the watermelon and give the bottom of it a good thump, it should have a hollow sound to it. Also, look at the underbelly of the watermelon, it should have a creamy yellow patch where it sat on the ground, this indicates that it is ripe for the picking and you’ve scored yourself a winner!

Once you’ve picked a winner cut that baby up, I suggest a serrated watermelon knife, and make you some delicious Salsa! If you have extra, make an aqua fresca or this refreshing watermelon salad! I made this recipe mild but add more jalepeno or more seeds to amp up the spiciness factor! I created this recipe with my friends over at Vitacost where I picked up some plantain and Siete grain free tortilla chips to devour this with! I love shopping there to stock up on my pantry essentials! This salsa is also great served over a salad or a piece of fish for some great Whole30 options!

Rainbow Watermelon Salsa

Ingredients

  • 3 1/2 cups of watermelon, seeded and finely chopped
  • 1/4 cup lime juice, about 3 limes
  • 1 cucumber, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 jalapeño, seeded for mild heat and minced
  • 1 small red onion, diced
  • 1 cup yellow/orange bell pepper, finely chopped
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • a few pinches of lime zest

Instructions

  1. Add all ingredients to a bowl and toss gently making sure to mix well. Refrigerate salsa until ready to eat. Serve with chips, over fish or on top of a salad!
http://www.paleopaparazzi.com/2018/08/rainbow-watermelon-salsa/

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.

 

 

Baked Zucchini Chips

Are you looking for a new way to use up your abundance of summer zucchini?! Bored of spiralizing, grilling or fritterizing (not sure this is even a word) zucchini? Baking thin slices of zucchini yields a flavorful and crunchy summertime snack! I love baking or dehydrating veggies and fruit this time of year, so many fun things, so little time.

This easy peasy crispy snack is a perfect addition to lunches for adults or little hands, especially with Back to School going on. It feels like it keeps creeping up earlier and earlier each year, is it just me?!  I have a feeling most parents are probably not too upset about this lol! The best part about making your own chips is that you don’t have to worry about questionable ingredients often found in processed, store-bought versions. Major score! Are you feeling a little more adventurous? Try adding your favorite spices into the mix such as chili powder or smoked paprika and try serving them up at your next party with your favorite dip, I love Guacamole my Red Pepper Dip or Paleo Hummus.

Sure you can buy zucchini chips at the store, but this way let’s you control the ingredients and is a much healthier way to get your snack on! When you cook these at a low temperature for a few hours, something magical happens! But, don’t forget to slice them thin so they can crisp up nicely & don’t crowd them on your pan, this is key! I had a blast creating this recipe with my friends over at Vitacost, head over there to SNAG THE RECIPE!

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.

Starkist Selects E.V.O.O. Tuscan Luncheon

Tracking Pixel This is a sponsored post on behalf of StarKist Selects E.V.O.O. 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.

I was excited to be able to attend a Tuscan inspired luncheon put on by StarKist Selects E.V.O.O. here in Roseville California last week. I’ve never traveled to Italy, but almost had the chance to on my way back from Israel a few months ago. Unfortunately, we ran out of time, so next up on my bucket list is an Italian get-away for sure! I’ve heard that the landscape and climate are very similar to Northern California, so I’m sure I would feel right at home.

My husband’s late grandmother immigrated from Italy in the 1940’s, and since we met I’ve been intrigued by the food and the culture. We’ve made a few of her recipes and boy oh boy was she a good cook! Mediterranean cooking uses lots of olive oil and healthy fats which I’m a fan of! I also have a huge fascination with olives and olive oil, that’s why I was happy to find out that StarKist came out with a line of their wild caught tuna and salmon packed in extra virgin olive oil called StarKist Selects E.V.O.O. I love that the olive oil makes the tuna really tender-not dry, and adds a rich flavor that I love.

It’s also a great healthy portable option when I’m on the go, especially when I’m doing a Whole30! The real food ingredients are amazing too! The StarKist Selects E.V.O.O. Wild-Caught Pink Salmon and Yellowfin Tuna only contain tuna/salmon, EVOO and sea salt. I also love that it ups my intake of healthy fats and I don’t have to drain it, I can just enjoy it right out of the package! I tend to be a bit clumsy and spill food on almost everything, not having to deal with the extra juices makes me a happy camper!

There were some lovey dishes served at the luncheon incorporating the StarKist Selects E.V.O.O. Tuna and Salmon. My favorites had to be the Pineapple and Tri-Colored Vegetable Noodle Salad and the Tuna Bruschetta. Both dishes were so flavorful and very light and refreshing, great for lunch or brunch.

I’m looking to recreate these beautiful dishes soon, they’re perfect no-cook summer meal options. You can find the easy recipe for the Pineapple and Tri-Colored Vegetable Noodle Salad HERE by East End Taste. and the Tuna Bruschetta HERE by Coco and Dash. I would use Sweet Potato Toast to make the bruschetta paleo friendly and use almond cheese in place of the mozzarella. You could also serve the bruschetta over a salad to keep it light.

I’m looking forward to making lots of dishes this summer where I don’t have to turn on the oven and heat up the house. I’m planning on creating my own Tuscan themed lunch with StarKist Selects E.V.O.O. Wild-Caught Tuna and Salmon soon for family and friends. We have lots of olive trees in my neighborhood so I’m going to trim some branches off the trees and use them to decorate the tables. I also want to re-create the cute Italian Soda bar they had at the luncheon along with some fresh colorful tuna and salmon salads.

This is a sponsored post on behalf of StarKist Selects E.V.O.O..

Paleo Steak Tostadas

As a food blogger, I’m at the store on the daily stocking up on fresh produce and other goodies in order to keep creating delicious heathy recipes for you! That’s why I was super excited when I found out about the new Market 5-ONE-5 opening up in my neighborhood last month! I’ve teamed up with them to bring you these delicious grain-free, dairy-free Paleo Steak Tostadas made with real food ingredients found in their market.

I try to buy fresh, organic and local produce as much as possible, so when I heard about Market 5-ONE-5’s new store concept I was instantly smitten! Their goal is simply to make healthy eating easy! The ONE in their name stands for Organics, Nutrition, and Education, and they give back to local charities in the community, which I absolutely love! They are also dedicated to helping others understand that REAL FOOD influences wellbeing.

I was invited to attend the pre-grand opening of their store located at 915 R street in the historic R Street corridor of Downtown Sacramento and let me tell you, it is beautiful! As soon as I saw all of the amazing Paleo products they carry along with organic grass-fed pasture raised meats, organic fruits and veggies and sustainable wild-caught seafood I was in absolute heaven!

It’s like walking into an indoor farmer’s market, or your old neighborhood market with a more modern feel. The inside is beautiful with not only a rainbow of organic produce once you first set foot through the doors, but historic artifacts special to the area and reclaimed wood on the outside and inside of the building! They offer wellness specialists to help you with all your questions, a hot bar and my favorite…bulk bins!

The prices were also really competitive and I spotted so many of my most favorite products like Siete grain-free tortillas, Kite Hill dairy-free almond based cheeses, Diestel Lunch meat, GT kombucha and healthy elixirs like Rebbl drinks bubbling with maca and ashwaganda. So many good reasons to check out this store!

As soon as I saw the grain-free tortillas and flank steak, I knew I wanted to make an easy tostada recipe that you guys could whip up in your own kitchens! I love how all of the ingredients come together to bring you a healthier version of a classic that doesn’t skimp on flavor!

I highly suggest using my Easy Peasy Guacamole recipe to help you achieve tostada nirvana! It really is a staple in our household and well probably every household in California. It seems like the perfect topping for almost all of our real food meals! I hope you enjoy the recipe and check out Market 5-ONE-5 if you’re local to the area or if you’re ever passing through. You’ll probably catch me in the cafe sipping on healthy drink. If so, please come say hi!

Paleo Steak Tostadas

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Serving Size: 4-6

Ingredients

  • 1 lb flank steak
    For The Marinade:
  • 3 tbsp coconut aminos
  • 2 tbs avocado oil
  • 1 tbsp cilantro leaves, chopped
  • 1 lime, juiced
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • salt & pepper to taste
    For the Fajitas:
  • 2 large bell peppers, sliced into 1/4 inch strips
  • 1 large onion, sliced into 1/4 inch strips
  • 1 tbsp of a high heat oil like avocado
  • 1 pkg of 8 Siete grain-free tortillas, almond or cassava
  • 1 pkg Kite Hill almond milk ricotta cheese

Instructions

  1. Combine all marinade ingredients in large resealable food bag. Pierce flank steak with a fork all over and add to the bag. Tightly seal and turn several times to mix up marinade and coat steak well. Place bag into another container and refrigerate for at least 1 hour or up to 24 hrs. Make sure to turn occasionally.
  2. Once steak is marinated, set oven to your broiler's highest setting. Add steak to a lined roasting pan or on top of a wire rack on a lined baking sheet. Place oven rack a few inches below the broiler and broil flank steak on each side for 4-6 mins. (8-12 total mins.) depending on how rare you like your meat. Check meat for doneness, outside edges should be crispy and little charred. Once done, let rest for 5 mins.
  3. While meat is resting, heat 1 tablespoon oil in skillet; add sliced bell pepper and onion. Cook over medium-high heat, stirring occasionally, until onion is translucent and bell peppers are tender enough for you (6 to 10 minutes).
  4. While fajita mix is cooking, turn oven down to 375 degrees. Add tortillas to a lined pan and cook for 5-10 mins., until golden and crispy. Set aside to cool.
  5. Place steak onto cutting board; slice across grain into 1/4-inch slices. Layer all toppings on top of your crispy tostadas and serve immediately!
http://www.paleopaparazzi.com/2018/06/paleo-steak-tostadas/

 

Savory Paleo Beetroot Crepes

There’s a new recipe in town so it’s time to party, let’s turn up the BEET!! No, but really these beetroot crepes are not only a fun purplish hue, they will create a party in yo mouth with each bite. I took a poll on my Instagram Stories to see what ya’ll preferred, sweet or savory, and it was pretty much tied. There are so many sweet crepe recipes out there so I thought it would be cool to create a savory one you can wow your friends with for brunch!

I created this recipe with my friends over at Vitacost, they help me keep my pantry stocked with healthier paleo and gluten-free options. That’s were I get my beetroot powder and pretty much all my baking ingredients from, I heart Vitacost! These crepes are made with gluten and grain-free flours but they taste amazing! Adding in that extra dose of raw organic beetroot powder also helps you get your superfood requirement in for the day, I got you. I used dairy free cream cheese, smoked salmon, arugula and avocado slices for my filling, but feel free to get creative and use what you love. Eggs and bacon are never a bad idea either!

You can serve them open faced on a plate, roll them up or maybe do both?! It doesn’t really make a difference IMO because they’re pretty no matter what! We also use them as wraps and tortillas because they hold up quite well. You can find the RECIPE FOR THE CREPES HERE! Matt and I have been experimenting with different add-ins to make more fun colors, so be on the look out for another recipe for some I loving like to call mermaid crepes :)

If you make these savory beetroot crepes, don’t forget to share them with me, tag me on Instagram @paleopaparazzi and use #paleopaparazzi so I don’t miss it! I love seeing you guys enjoying my recipes, it makes my heart skip a BEET lol!

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.

Strawberry Floats-Dairy Free

I’ve teamed up with my friends over at California Strawberries again to bring you a healthier take on a classic ice cream float. Instead of traditional soda and Ice Cream, I made my own strawberry soda by adding a simple homemade strawberry syrup made with fresh California Strawberries and unrefined sugar! I then topped it with mineral water and dairy free vanilla Ice Cream. You can choose to keep the strawberry syrup kind of chunky so you get yummy bits as you scoop them up with your Ice Cream or puree it so it’s easier to drink through a straw, I’ll leave that one up to you!

As you probably already know, we adore California Strawberries around here! If you’re looking for another healthy snack involving these cute blushing berries, check out my Strawberry Ceviche Avocado Boats I created with them last year. It’s a good one folks, I can’t believe I’m using “folks” now in my vocab lol! My dad, a fellow entreprenuer, uses that in his TV and radio ads, haha! I guess it’s true that you become more and more like your parents the older you get, time to down more of these floats to bring me back to my childhood again ;)

I love that this recipe is healthier, paleo and vegan friendly, easy to prepare and tastes great too! Did you know that strawberries are low in sugar, score, with just 50 calories per one cup serving? And they are packed with beneficial antioxidants and vitamin c, so I try to get in my serving of 8 strawberries a day. Plus, strawberries just scream summertime and are the perfect snack, you’ll want to make this float all summer long! Pinky promise with ice cream and a strawberry on top!

Strawberry Floats-Dairy Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients

  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
    strawberry syrup:
  • 16 fresh California strawberries, hulled and chopped
  • 1/4 cup honey/maple syrup
  • 1/4 cup water

Instructions

  1. In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
  2. Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.
http://www.paleopaparazzi.com/2018/06/strawberry-floats-dairy-free/

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. 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.

The Best Paleo Hamburger Buns

One of my favorite long weekends of the year is finally here and I wanted to make it a special one! Memorial day is the perfect time to bust out the grill and impress your loved ones with a delicious meal! Last year I made it special by serving my Easy Chicken Pesto Kebabs and honoring the memory of an incredible individual.

Most of the time I use veggies in place of buns when barbecuing, but on special occasions I like to bust out a grain free bun that reminds me of me of my gluten loving childhood. There’s something so nostalgic about a seedy carby bun topped with a juicy burger, slippery sauces and all the trimmings!

This bun recipe is one I have been serving for awhile now, but just haven’t shared yet. My nieces who eat a modified paleo diet request them for birthday parties and really enjoy them, I wanted to pass on the goodness so you can enjoy them with your family too! Not only are they grain and gluten free, but nut free as well. A lot of paleo bread recipes contain nut flours but this one uses cassava flour making it a nut free alternative for my friends out there who can’t have them!

If you need ideas of what else you can make so these cuties don’t seem so lonely, My Patriotic Coleslaw and Red White & blue strawberries would be perfect to serve along side some tasty hamburgers inside these yummy buns. And if you’re feeling extra fancy, you can also whip up my Chocolate Chunk Ice Cream Sandwiches for unforgettable summer dessert! What better way to usher in summer than with all the fun BBQ foods YOU can enjoy?!

The Best Paleo Hamburger Buns

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-5

Ingredients

    Hamburger Buns:
  • 1 cup cassava flour
  • 4 eggs
  • 2 tbsp psyllium husk powder
  • 1/4 cup pastured lard or bacon fat, melted
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp salt
    Topping:
  • 1 egg white, whisked
  • sesame seeds (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all hamburger bun ingredients to a food processor, mix until well combined and a ball of dough forms.
  3. Line a baking sheet with parchment paper and divide dough into 5 equal sized pieces for average sized burgers or divide into 4 equal sized pieces for larger burgers.
  4. Roll each piece into a ball and then flatten and form into a bun shape with your hands.
  5. Place each dough bun onto the lined baking sheet, brush egg wash on tops of buns and sprinkle with sesame seeds.
  6. Bake in the oven for 25 mins. or until center is cooked through, can broil on high for a few mins. to brown tops if desired.
  7. Slice in half and serve.
http://www.paleopaparazzi.com/2018/05/the-best-paleo-hamburger-buns/

Lava Flow Mocktails with Collagen

Drinks like this remind me of our honeymoon to the Caribbean. We took a cruise starting in Puerto Rico and visited places like St. Lucia, Antigua, Barbados and St. Thomas. Although I wish we could’ve spent a whole week on our fave island, St. Lucia!

Sipping on drinks like this have me planning out a whole new trip there in my head, even if it’s just a pipe dream. But really, please take me back!!

I want to hike the Piton mountains this time, do more snorkeling and spend most days lying on the beach sipping drinks like this (even if they don’t have any rum in them lol!) I made this mocktail version of a lava flow but added in some gut healing and skin boosting collagen. It helps with all the things alcohol doesn’t making it a healthier but “this still tastes naughty” option. I’ll turn a blind eye if you want to make it into a cocktail though, haha!

This drink also contains some healthy fats and it’s dairy free and refined sugar free! I created it with my friends over at Vitacost! I want to give them a huge hug every time I get my delivery! They make my life so much easier by keeping my pantry stocked full of healthier products like the collagen and coconut cream used in these drinks and I don’t even have to get out of my pj’s to shop! Cheers to healthy summer drinks and to shopping in your PJ’s!

Lava Flow Mocktails with Collagen

Ingredients

  • 3 cups of fresh pineapple, chopped
  • 2 cups of frozen strawberries
  • 2 cups of ice
  • 2 cans of Native Forest coconut cream
  • 1 cup filtered water
  • 3 tablespoons of Vital Proteins collagen peptides
  • 3 tablespoons of Vitacost maple syrup, divided
  • salt
  • lemon

Instructions

  1. Add frozen strawberries, 2 tbsp maple syrup, filtered water, pinch of salt and a squeeze of lemon juice to a high speed blender and purée.
  2. Transfer the strawberry mix to a large measuring cup/bowl and set aside.
  3. Clean out your blender and add in pineapple, blend until liquified and add in coconut cream,1 tbsp maple syrup, collagen pepetides, pinch of salt, a squeeze of lemon juice and ice. Blend until slushy.
  4. Fill your cups equally with the strawberry mixture, slowly pour the pineapple mixture on top.
  5. Slide a chopstick carefully up the sides of the cup to create a fun lava flow effect.
  6. Garnish with pineapple wedges and serve.
http://www.paleopaparazzi.com/2018/05/lava-flow-mocktails-with-collagen/

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.