Paleo Super Nachos

What’s better than Nachos?? SUPER NACHOS!! Are the regular kind nacho friend anymore?! lol! Me too, me too! So I created this yummy recipe in partnership with my friends over at Vitacost.com They’re also grain-free, dairy-free & paleo friendly to boot! The perfect size to share with a big group of your loved ones!

I started with a base of Grain-free tortilla chips and then layered on all of my favorite things like, avocado, olives, peppers, taco meat, green onions, cilantro, dairy free nacho cheese sauce and a homemade dairy free sour cream for you to whip up when you make the recipe below!

I also have my preservative and additive free taco seasoning recipe below for you to enjoy. The recipe leaves you with a little extra seasoning to store in your pantry for future recipes. My seasoning is SO easy to blend together and definitely makes the taco meat something special! I served mine on my Lodge cast iron pizza pan but you could also use a large platter or sheet pan! I hope you try it out 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 Super Nachos

Ingredients

  • 1 lb. grass fed ground beef
  • 2-5 oz. pkgs. Siete tortilla chips
  • 1/4 cup sliced black olives
  • 2 tbsp fresh cilantro, chopped
  • 4 green onions, diced
  • 1-10 oz. container of dairy free cheese sauce, warmed up
  • 6 mini bell peppers, sliced
  • 1 jalepeno, thinly sliced
  • 1 large avocado, sliced or chopped
    Dairy Free Sour Cream:
  • 2 tbsp full fat coconut milk, scooped from the top
  • 1 tsp lemon juice
  • a pinch of salt
    Taco Seasoning Mix:
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp salt (adjust to your liking)
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp crushed red pepper

Instructions

  1. In a small bowl combine all of the ingredients for the taco seasoning mix and set aside.
  2. in a small bowl combine all ingredients for dairy free sour cream and whisk together until it resembles sour cream, set aside.
  3. Add ground beef to a skillet with 2 tbsp. of the taco seasoning mix and cook over medium heat until crumbly and no longer pink, about 10 to 12 mins. Drain grease, cover to keep warm and set aside.
  4. Spread tortilla chips evenly on a large pan topping with taco meat, warm cheese sauce, olives, peppers, green onions, cilantro, sliced/chopped avocado, sour cream and any other toppings you enjoy.
  5. Serve immediately!
http://www.paleopaparazzi.com/2019/05/paleo-super-nachos/

Paleo Carrot Cake Cookies

I’ve been having serious cravings for carrot cake since like January but didn’t really want to make a whole cake, I know, I know, SO lazy right?! Ha Ha! I mean IT IS my job to get in the kitchen and create recipes but I  wanted to make something super quick that was also packed with all the great flavors of a traditional carrot cake. What was born are these delicious cookies that I just KNOW you will fall in love with!

I created these Paleo Carrot Cake Cookies with my friends over at Vitacost and made it easy peasy to grab all of the ingredients I used, just click on either of the previous links. The only ingredients I used that weren’t from there were the carrots and egg. I shop at Vitacost.com to make sure my pantry is always fully stocked! I usually stock up on things like coconut and almond flour, coconut milk, vanilla extract, salt, baking powder, etc…so I can make delicious meals and treats like this for my family.

I was SO happy with how great these cookies turned out and how much they really reminded me of my childhood favorite, Carrot Cake, without all the fuss! Originally I wanted to make a frosting to go on top, but they were just too good by themselves!! If you want to make a faux cream cheese frosting, you could use some Kitehill almond cream cheese and add in some maple syrup to up the yumminess level! I made them for Easter this year, and can’t wait tot share them with my friends and family. I hope you enjoy them too!

Paleo Carrot Cake Cookies

Ingredients

  • 1-1/2 cup superfine almond flour
  • 1/2 cup arrowroot flour
  • 3/4 cup shredded carrots
  • 1/3 cup unsweetened flake coconut
  • 1/2 cup raisins
  • 1/3 cup maple syrup
  • 1 egg
  • 3 tbsp melted coconut oil
  • 2 tbsp flax seed meal
  • 4 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder (gluten & corn free)
  • 1/4 tsp salt

Instructions

  1. Combine all dry ingredients in a large mixing bowl and mix together well.
  2. In a small mixing bowl, whisk all wet ingredients together.
  3. Add wet ingredients into dry mixture and mix until fully incorporated.
  4. Fold shredded carrots and raisins into the dough.
  5. Preheat your oven to 350 degrees, cover the bowl and chill in the fridge for 30 mins.
  6. After the dough has chilled, remove from the fridge and scoop with a cookie scoop or use hands to make 14 even sized dough balls onto a parchment lined baking sheet.
  7. Bake until done, about 12-14 mins. Let cool for a few mins. on the baking sheet
  8. before turning onto a wire rack to continue to cool.
  9. Remove cookies from wire rack and serve.
http://www.paleopaparazzi.com/2019/04/paleo-carrot-cake-cookies/

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.

Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

 

Happy heart day loves!! I wanted to create a healthier treat for Valentine’s day and these mini donuts were the result! With mushrooms being all the rage right now, especially Reishi, I wanted to make something fun with them. I also added a bit of beet root powder to the vanilla frosting to give it a nice natural  pink hue! Reishi is believed to be good at reducing stress and beets are packed with nutrients that are said to improve blood flow and heart health! So… you could say these donuts are a mini step in the right direction towards a healthier heart?! I think so ;)

They are chocolatey with just a touch of earthiness and the frosting makes them taste divine but I even love them without it! I may even make them into muffins in the future because my husband and I loved the flavor without the frosting too! Look for those coming soon!

I made these cuties with my friends over at Vitacost, they always have the best products to keep my pantry well stocked! I love that I can find ready to use Simple Mills frosting and gluten free sprinkles that are naturally dyed. They make my life and baking SO much easier! I hope you give these mini donuts a go, they are really cute and a delicious way to treat yourself! Sending you all the love today!

 

Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

Ingredients

    Donuts:
  • 2 cups super-fine almond flour
  • 1 cup coconut sugar
  • 1/4 cup cacao powder
  • 4 organic eggs
  • 1 tbsp ghee or coconut oil, melted
  • 1 tsp ground cinnamon
  • 2 tsp Reishi mushroom powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Instructions

    For The Donuts:
  1. -Add all dry ingredients to a large bowl and mix well.
  2. -Add all wet ingredients together in a medium bowl and whisk together.
  3. -Incorporate the wet ingredients to the dry ingredients and mix well.
  4. -Add dough to a large ziplock bag with one corner snipped off.
  5. -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.
  6. -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.
  7. -Set donuts on a wire rack to cool while you prepare the frosting.
  8. -May have to cook a few batches depending on the size of your donut maker/pan, makes aprox. 24 mini donuts.
    For The Frosting:
  1. -Add Simple Mills Vanilla Frosting and beet root powder to a bowl, mix until well combined and a light pink hue.
  2. -Frost each donut & top with Let’s Do Organic Confetti Sprinklez or your favorite toppings.

Notes

*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/2019/02/chocolate-reishi-mini-donuts-with-vanilla-beet-frosting/

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.

Birthday Brownies with Peanut Butter Mousse


I know you guys have been patiently awaiting the arrival of this recipe and it’s FINALLY HERE!! Sorry to shout at you on the Interwebs but it really is just too exciting to keep quiet lol! This recipe came about this year when my husband requested something involving chocolate and peanut butter for his birthday. Not everyone is able to tolerate peanut butter, and it’s not technically paleo, but we actually do really well with it. Remember, this is a treat and we don’t consume this everyday ;) It’s all about balance and treating yourself to a healthier alternative to make special occasions…well…special! If you don’t or can’t do peanut butter, just sub in sunflower butter or cashew butter, easy peasy!

Our birthdays are only 5 days apart so we share a lot of birthday fun in this household! I loved how easy (and incredibly delicious) it was to make these using the box mix with a little hocus pocus & fairy dust added in, so I made it for MY birthday too, hence the Birthday Brownie’s name! I created this recipe because we have already been loving on the Simple Mills Brownies for quite some time. The directions on how to make them are on the back of the box and we usually add in some Enjoy Life Chocolate chips or chunks for good measure!

I think some people don’t realize the directions to make the Simple Mills Brownies are on the back of their Chocolate Cake & Muffin Mix because I get messages about it quite frequently whenever I make a batch & share on Instagram. If you haven’t made them yet, you must do it and then upgrade them like this next. Or just make this first and have your mind blow lol! The key to making the mousse is to first melt everything down and then make sure to mix really well. Then just pour that on top of the baked brownies, freeze for a few hours until it’s solid, add the chocolate topping, let defrost a bit & serve!

I know you just want me to stop blabbing and get to the goods, so here they are! The recipe for heaven on earth is below! If you make these delicious choc PB morsels, don’t forget to snap a photo & share it with me on Instagram! Just tag me in the photo and add the hashtag #paleopaparazzi Cheers to whatever you make these  yummy brownies to celebrate with! Would be perfect for Valentine’s day, wink wink!

Birthday Brownies with Peanut Butter Mousse

Ingredients

    FOR THE PEANUT BUTTER MOUSSE:
  • 3/4 cup peanut butter, no sugar added (can sub in sunflower/cashew butter)
  • 2 tbsp. maple syrup
  • 1 tbsp. coconut sugar
  • 1 tsp vanilla extract
  • 1 can full fat coconut milk
    FOR THE CHOCOLATE TOPPING:
  • 1 cup chocolate chips (i used enjoy life dark chocolate morsels)
  • 1 tbsp coconut oil

Instructions

    FOR THE BROWNIES:
  1. Follow the directions for brownies on the back of the Simple Mills Gluten Free Almond Flour Chocolate Muffin & Cake mix box
  2. If using, mix in 1/4 cups of chocolate chips into the brownie batter before baking
  3. I like to bake the brownies at 375 degrees for denser brownies
  4. Once brownies are baked set aside to cool while you make the peanut butter mouse filling
    FOR THE PEANUT BUTTER MOUSSE:
  1. Add all mousse ingredients to a pan and cook on med-low heat making sure to continually mix until all ingredients are melted down and incorporated.
  2. pour on top of the cooled brownies and freeze for 2 hours or until mousse topping is solid.
    FOR THE CHOCOLATE TOPPING:
  1. Melt all ingredients together for the chocolate topping and spread onto the top of the frozen mousse.
  2. Chocolate topping will solidify as soon as it touches the frozen mousse so work quickly to spread around evenly.
  3. Let defrost for a few minuets before cutting and serving.
  4. Store in the refrigerator.
http://www.paleopaparazzi.com/2019/02/birthday-brownies-with-peanut-butter-mousse/

Gut Healing Bone Broth Latte

Have you jumped on the bone broth train yet? I started adding Bone Broth to all the things 6 years ago when I began my healing journey with food. I attribute it to helping me heal my gut as well as improving my skin, hair, digestion & joints. The only things was back then there weren’t any companies making ready to eat bone broth. It was a process to get that homemade bone broth whipped up in the slow cooker before the speedy fast days of Instant Pot cooking! And even though it’s not that hard to make your own, sometimes it just makes life so much easier to buy it!

When I first started using bone broth it was mainly to add to recipes like my Garlic Lime Shrimp with Cauliflower Purée and my Easy Instant Pot Carnitas. I was usually adding it to main dishes and soups but never really thought about adding it as part of my daily routine. I was mainly drinking ginger tea lattes in the morning and at night, but then I discovered a great way to drink my bone broth in latte form and I was forever changed!

By getting some bone broth into my daily morning and evening routines, I was increasing the healing benefits from including more bone broth into my life! It’s great at boosting your metabolisim and making it easier on your body to digest food throughout the day! Plus, I wasn’t spending as much time in the kitchen making my own broth because I was able to find a way to have it on hand at all times, even when I was traveling.

I’m so glad that there are companies I can trust like Bare Bones who are out there making Grass Fed bone broth for the masses. Their broth is super duper flavorful, my husband will drink it heated up all by itself with nothing else added, he doesn’t do that with all bone broths. It definitely makes it easier to stay healthy and is a lifesaver when completing a Whole30 challenge! I also love that ALL of their broths are Whole30 approved! There are so many ways to incorporate bone broth into your day but my favorite way has definitely been to make myself a bone broth latte. I love them any time of the day. Here’s my simple recipe for a frothy boost of goodness:

Gut Healing Bone Broth Latte

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

Yield: 1

Ingredients

Instructions

  1. Add broth to a sauce pan on the stove top set to medium heat, heat until simmering.
  2. Add hot broth and all other ingredients into a high speed blender. Blend until frothy and serve hot.
  3. Can also add hot broth along with all other ingredients to a large mug and mix with stick immersion blender until combined and frothy.
http://www.paleopaparazzi.com/2019/01/gut-healing-bone-broth-latte/

(This post contains affiliate links which helps keep Paleo Paparazzi up and running. As always, all thoughts are 100% my own.)

Holiday Hasselback Butternut Squash

 

It feels like forever since I’ve been on here! The last recipe post I did was at the end of October, just when things started to get a bit hectic as my husband was preparing for surgery. I had just had surgery in August and it felt like a lot to take on at first, but putting one foot in front of the other each day kept us both going. Whenever things get hard we try to keep a positive attitude and find the joy. I started sharing more of this on Instagram, if you want to look back at the posts just search under the #GlassFullofOptimism hashtag.

My husband hadn’t had a surgery like this since 2008, and that last surgery was a pretty tough one so we had to prepare for all the possibilities. The surgery was set for the day before Thanksgiving and we ended up spending about 3.5 weeks in the hospital afterwards. It was difficult at times, but we’ve found that the only way to get through stressful moments is to love more, laugh more and trust that God has you in the palm of His hands. We ended up spending more time in the hospital than expected but everything fell in to place and we are grateful to have made it back home in time for Christmas!

Since we missed out on Celebrating Thanksgiving with our family and friends, we’re doing Christmas a bit bigger this year to make up for it! These Hassleback Butternut Squash had to make it on the Holiday menu, they just scream “Let’s Celebrate!” dontchathink? I like to use organic squash as they tend to be smaller in size which makes them cook up quicker and easier to peel! In the picture above you can see the size reference in my hand, these are perfect sized butternut for hasselbacking!

Holiday Hasselback Butternut Squash

Ingredients

  • 2 small butternut squash
  • 6 slices of bacon, cooked and chopped
  • 1/4 cup pecans, toasted and roughly chopped
  • 1/4 cup fruit sweetened dried cranberries, roughly chopped
  • 3 tbsp maple syrup
  • salt and pepper to taste
  • a few handfuls of pomegranate arils to decorate, optional

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a pan with foil, add bacon slices and cook in oven until crispy, about 15-20 mins., set aside to cool and reserve bacon grease.
  3. Place a towel under your cutting board to stabilize, cut squash lengthwise, de-seed and peel.
  4. Lay each squash slice cut side down on your cutting board, place chopsticks/skewers/butter knives one on either side of the squash and thinly slice like an accordian. Placing the sticks/knivesup against either side of squash will help you not slice all the way through. We want the slices still attached to the squash.
  5. Use reserved bacon fat to grease a lined pan and liberally brush tops of butternut squash with the bacon fat.
  6. Sprinkle with salt and bake for 40-45 mins. or until tender.
  7. Pour maple syrup over squash and turn oven to broil to brown up the tops for a few mins. Make sure to keep an eye on them so they don’t burn.
  8. Remove squash and top with chopped bacon, pecans and cranberries. Can stuff bacon pieces in random butternut slices for a fun look.
  9. Add pomegranate arils on top if desired and pepper. Serve immediately.
http://www.paleopaparazzi.com/2018/12/holiday-hasselback-butternut-squash/

I topped them with some crispy bacon and Lots of goodies from my favorite online shop Vitacost I love their maple syrup, apple juice sweetened cranberries and raw pecans to name just a few. They have amazing deals on all my favorite pantry staples! If you want to make this Whole30 friendly, just omit the maple syrup! It’s such a pretty side to serve for any holiday meal! I hope you make it and if you do, snap a photo to share with me on Instagram, just use #paleopaparazzi so I don’t miss seeing it!

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..