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.

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.

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/

Whole30 Baked Zucchini Fries with Garlic Basil Aioli

I’m having a love affair with fries this month, first it was all about the Carnitas Street Fries and now these Baked Zucchini Fries are having a moment in my kitchen. I can’t say I’m mad about it though, healthier fries still taste amazing. Plus they take any meal from ordinary to somethin to talk about at the next neighborhood bbq :)

The best way to keep them crispy is to give them enough space on the pan. If you crowd them too much they will just steam and you won’t achieve that crispy exterior everyone loves. Slimy limp fries are just sad and no one wants that! I like to cut mine fairly thin so they cook up faster about 1/4” thick.

Baked zucchini fries were one of the very first recipes I made when I started eating Paleo. One bite and Matt and I were instantly in love! I remember thinking, if I can eat this on a Paleo diet, count me in! Have you had zucchini fries? And if you have, have you dipped them in a garlic basil aioli? Sweet serendipity they’re GOOD!

You can use my homemade easy mayo to make the aioli or a paleo/Whole30 friendly one you like to speed up the process. Just be prepared because when you add in the basil and garlic, magic will happen! Dunk your crispy fries into them and you will want to give me a big ol hug, or you can just email me to thank me lol!

Whole30 Baked Zucchini Fries with Garlic Basil Aioli

Ingredients

    For the baked zucchini fries:
  • 2-3 zucchini, washed & dried
  • 2 eggs, whisked
  • 3/4 cup almond flour
  • 1.5 tsp garlic powder
  • salt & pepper to taste
    For the garlic basil aioli dip:
  • 4 tbs mayo
  • 1/2 tsp garlic powder
  • 2 tsp dried basil
  • Salt to taste

Instructions

  1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
  2. Slice zucchini into even sized pieces about 1/4” thick.
  3. Grab 2 wide shallow bowls, add whisked eggs to one & then the almond flour & spices to another.
  4. Dip each squash fry into the egg wash & then dredge in the almond flour mix (use one hand for the egg & the other for the flour mix). Make sure to coat well & shake off any excess.
  5. Place fries onto parchment covered baking sheets with a nice amount of room between each one.
  6. Bake in the oven for 30 mins or until browned & crispy, making sure to flip half way between.
  7. While fries are cooking mix together all aioli ingredients and refrigerate until fries are done. Dip baked zucchini fries into the aioli & enjoy!
http://www.paleopaparazzi.com/2018/05/whole30-baked-zucchini-fries-with-garlic-basil-aioli/

Easy Peasy Classic Guacamole

Easy peasy guacamole for any day of the week! Because what is life without Guacamole?! As a native Californian if you don’t know how to make guacamole, people give you the stink eye, lol! This is such a great dip for grain free chips or veggies. I love to add to my Jicama Street Tacos or top on my Carnitas Fries for some extra goodness! This recipe is paleo and Whole30 Friendly too!

You basically just add the magical mixture of some pretty simple to find items and you will be in guacamole heaven! It’s easy peasy limey squeezy!

Easy Peasy Classic Guacamole

Prep Time: 15 minutes

Total Time: 15 minutes

Category: appetizer

Cuisine: Mexican

Yield: 6 servings

Ingredients

  • 6 medium avocados peeled & de-seeded
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1 diced jalapeño (seeds removed for less heat)
  • 1/4 cup chopped cilantro
  • 1 lime juiced
  • 2 cloves of garlic, minced
  • 1/4 tsp ground cumin
  • Salt & pepper to taste

Instructions

  1. Scoop avocado flesh into a large bowl.
  2. Squeeze lime juice on top along with salt, pepper & cumin.
  3. Use a fork to mash avocados to the consistency of your liking.
  4. Stir in tomatoes, onion, cilantro, jalapeño & garlic.
  5. Serve with chips, veggies or along with your favorite meal!
http://www.paleopaparazzi.com/2018/05/easy-peasy-classic-guacamole/

 

 

 

 

Whole30 Chicken Salad BLT Avocado Cups

Fellow foodie meet your new bestie, Whole30 Chicken Salad BLT Avocado Cups! The easiest, most tasty, healthy meal evahhh!! Use a ready made compliant rotisserie chicken from your supermarket and all your wildest dreams will come true (name that movie) I know, I know, cheesy but kind of true! If you’ve ever done a Whole30 you know that easy meals can really save your life! And this one is waving at you, it’s destiny!

I also used Primal Kitchen Mayo to make this even more of a breeze, but you can always use my Easy Whole30 Mayo too! This one is great for those who want something uber delicious but also simple to assemble for any meal of the day! Pre-cook the bacon ahead of time in the oven and you will thank me! Oven bacon is the bees knees, trust mean this one! I added in roasted pistachios which aren’t traditionally in a BLT but they add a great crunch factor and just up the flavor profile, making your taste buds happy campers!

I had fun creating this recipe with my favorite peeps over at Vitacost . They always help make my life a walk in the park by carrying all of my favorite Paleo and Whole30 friendly ingredients to keep my kitchen stocked! They carry tons of organic, gluten-free, dairy-free and non-GMO products, hallelujah! I’m so glad I found them!

I make these for my husband’s lunches because he adores them. When prepping them ahead of time make sure to squeeze some lemon juice on the tops of the avocados to keep them from browning. You can FIND THE RECIPE for these cuties over on the Vitacost website! You won’t even miss the bread, I pinky promise you!

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 Hummus

 

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

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

Paleo Hummus

Ingredients

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

Instructions

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

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.

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/

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!