Mini Purple Hasselback Potatoes with Garlic Cream Sauce-Whole30

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

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

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

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

 

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

Paleo Supergreens Hummus

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

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

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

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

Paleo Supergreens Hummus

Ingredients

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

Instructions

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

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

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!