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/

Everything But The Bagel Whole30 Breakfast Sandwich

I used to get a ride to school from a friend my freshman year in high school. Her dad used to treat us to McDonald’s for breakfast almost EVERY…SINGLE.. DAY! I would, without fail, order the bacon, egg and cheese biscuit every time, face palm, it was my jam but my stomach didn’t agree at all. After I would shove the last bite quickly into my mouth, just before the bell rang, I would consistently end up with major gut issues. And that my friends is not a stellar way to start the school day, ever! It was like the Groundhogs Day movie, only worse lol! You think I would’ve caught on, but clearly I was clueless about how food impacted my health at that time in my life.

Fast forward to present day, and this is how I like to eat my breakfast sandwiches. On occasion I will make my Grainfree “Cornbread” Biscuits when I have a bit more time on my hands to prepare them, but this way is pretty darn special too!

The first time I tasted the Everything But The Bagel Seasoning, I knew this needed to come to fruition! I could picture how beautiful a portobello mushroom would be as the bun topped with this classic bagel seasoning! It has all the classic flavors you love and miss in a breakfast sammie. What I love even more is that this baby is Whole30 friendly and now that I’ve been staring at this picture for hours, I need to have one asap!

I hope you enjoy it as much as my family and if you make this Everything But The Bagel Whole30 Breakfast Sandwich recipe and love it, please be sure to leave a comment! I absolutely love hearing from you and always do my best to respond to every one of you. Oh, and of course, if you do make this sandwich, don’t forget to also tag me on Instagram so I can see and don’t forget to use the hashtag #paleopaparazzi I love looking at photos of recipes you all have made. It really makes my day!

Everything But The Bagel Whole30 Breakfast Sandwich

Ingredients

  • 6 eggs
  • 4-8 Portobello mushroom (use 8 if topping)
  • 6-8 slices of bacon
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Everything but the bagel sesame seasoning

Instructions

  1. Heat oven to 400° & line 2 baking sheets with foil, add a cooling rack to one.
  2. Lightly clean outside of mushrooms with a damp paper towel and remove stems (save to use in an omelet).
  3. Brush tops of mushroom with oil & lay top side down on pan with rack.
  4. Crack 1-2 eggs in each, whatever will fit.
  5. Line the other baking sheet with bacon & put them side by side in the oven (3rd rack from the bottom).
  6. Cook 15-25 mins. or until whites are cooked. Check bacon & pull out if ready before eggs. Dump out any excess moisture in mushrooms and dry with a paper towel if needed.
  7. Top eggs with bacon strips & sprinkle with everything but the bagel seasoning. Top with another portobello mushroom to make a full sandwich.
http://www.paleopaparazzi.com/2018/05/everything-but-the-bagel-whole30-breakfast-sandwich/

 

 

 

 

Carnitas Sweet Potato Street Fries

Wow! This recipe has been a long time coming as so many of you requested I share it after teasing you for months on my instagram stories with it! I already had my Easy Instant Pot Carnitas recipe up, but I started making it this way pretty regularly on the weekend for Matt and I to grub down on, and…well…I wanted to pass on the love! When your husband tells you that you make sweet potato fries better than any restaurant, you pay attention! Then when he asks you for your secret, you know you have to pass on the goodness! Not to mention it is whole30 friendly, praise the food gods! You can make my Easy Classic Guacamole to top it with or just use store bought, although homemade is always better IMO!

I could tell you ALL the problems I had trying to take the photos, download them to my computer and then get the blog post up in time for Cinco De Mayo, but I won’t bore you with that story, lol! All I have to say is that when I run into that many problems getting a recipe up, I know that it”s going to be a good one! So with out further ado, here is the recipe sure to bring a fiesta to your weekend, whether you celebrate Cinco De Mayo or not!

Carnitas Loaded Sweet Potato Fries

Ingredients

    For the Sweet Potato Fries:
  • 2 large sweet potatoes, scrubbed & dried
  • 2 tbs avocado oil
  • salt & pepper to taste
    For the Chipotle Aioli sauce:
  • 4 tbs mayo
  • 1/4 tsp chipotle powder
  • pinch of garlic powder
  • salt & pepper to taste

Instructions

  1. Make the recipe for my Easy Carnitas , shred and refrigerate, crisp up in the oven just before serving.
  2. Make the recipe for my Classic Guacamole and refrigerate for later.
  3. Make the chipotle aioli sauce by adding all ingredients to a bowl and mix together well, refrigerate for later.
  4. Set oven to 425 degrees
  5. Line 2 baking sheets with parchment paper.
  6. Slice sweet potatoes in half and then those halfs in half. Slice in to 1/4" strips and then into equal sized pieces. The smaller and more uniform you make them, the crispier and more evenly cooked they will be.
  7. Place an equal amount of sweet potato fries on both lined baking sheet, drizzle each pan with 1 tbs oil and sprinkle with salt and pepper.
  8. Mix well with hands, and make sure to give each fry enough space to crisp up, don't crowd them.
  9. Place both baking sheets in the oven and bake for 15 mins. and then flip. Check in 5 min increments from then on until fries are browned and crispy. Should take between 20-30 mins depending on how crispy you like them.
  10. Let cool until you can safely handle them . Add to serving plates, top with the crispy carnitas, guacamole and chipotle aioli sauce. Garnish with any other toppings you love and enjoy!
http://www.paleopaparazzi.com/2018/05/carnitas-sweet-potato-street-fries/

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!

Everything But The Bagel Kale Chips

Call me old school, but I still enjoy a good kale chip. The crunch factor is unparalleled, but then you add in my favorite seasoning of 2017 and now also 2018…we’re in business! Everything But The Bagel seasoning from Trader Joes is having it’s time in the lime light right now, and for good reason! It’s DANG good! Sprankle that stuff all over the place like glitter, it makes everyone happy!

I thought this recipe would be a great appetizer to take to a Super Bowl Party, and if you want to make things a little more interesting, water down some Kite Hill dairy free cream cheese and drizzle that all over these bad boys, I dare ya! Well maybe not until right before you’re gonna eat them, otherwise they might turn into a soggy mess ha ha! But bagels and cream cheese, well they just belong together! Unless you’re doing a whole30, then you’ll just want to eat them as is 😉

I remember when I worked in a supermarket deli in college, we used kale to dress up the cold case filled with all the macaroni and potato salads lol! This was when Kale was very very un-cool, never in a million years would I have ever  thought it was edible, and delicious at that! No one I knew was actually eating the stuff, It’s funny how things change! Now I’m washing kale and dressing it up only to romance it later while watching Netflix 😉 It’s a good thing!

Don’t forget to remove the stems when you make your chips, otherwise you’re in for a scary surprise and I doubt you’ll ever make kale chips again. Which is sad because they really are MuY DeLiCiOsO!! Especially My Everything But The Bagel Kale Chips, they really do steal the show! Don’t forget to double the recipe if you’re making them for more than 3 people, you don’t want any hungry people on your hands! Happy munching and crunching!

Everything But The Bagel Kale Chips

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: appetizer

Yield: 2-3 servings

Ingredients

  • 1 bunch kale, about 7 cups
  • 2 tbsp olive oil
  • 2 tbsp everything but the bagel seasoning
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350 degrees and line two baking sheets.
  2. Wash kale, dry with a towel to remove moisture and then remove the stems.
  3. Try to break leaves into equal sized pieces.
  4. Add to a large bowl and toss with oil, lemon juice and seasoning.
  5. Lay kale leaves in a single layer on both baking sheets, giving enough room for them to crisp up instead of just steaming.
  6. Bake for 5 mins, rotate pans and cook for another 10 mins. or until slightly browned. Be sure to keep an eye on them so they don't burn.
  7. Remove from the oven to let cool, they will crisp up more as you let them sit for a few minuets. Eat fresh or store in an airtight container for a few days.
http://www.paleopaparazzi.com/2018/02/everything-bagel-kale-chips/

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.

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!

Strawberry Ceviche Avocado Boats

We’re about 2 weeks away from the official start of summer, but it’s 90 degrees here in the Sacramento Valley so summer has pretty much arrived! We’re basically swimming in strawberries at our house because, well, what’s not to love about strawberries?! I don’t think I’ve ever met a person who doesn’t adore them! You can make just about anything with them from sweet (like my Strawberry Balsamic Coconut Cream Popsicles & Chocolate Strawberry Hearts) to savory dishes, they never let you down, amiright?! These Strawberry Ceviche Avocado Boats are on the savory side because all I can think about in this heat is fresh juicy strawberries, avocado and seafood! It was only natural to combine them into a fun and fresh new recipe, one that will take you away to Cabo with the first bite.

I always feel like it’s summer as soon as these beautiful ruby red berries start popping up here in Northern California. California Strawberries have my heart, I remember as a kid, we used to grow them in our back yard and I always hated when the snails got ahold of them, like seriously the worst thing to discover as a strawberry loving child, all your strawberries eaten by these little pests! Luckily my grandparents lived just down the street with raised planters full of strawberries, so we never went without. My grandma always made gobs of jam during the summer, some of my fondest memories are making fruit jams in the kitchen with her. As kids my cousins and I used to slather her strawberry jam all over homemade bread and devour it all summer long! My face was always sticky with strawberry jam at grandma’s house, it was a special time and place!

Sadly I don’t have any strawberry plants right in my own backyard anymore, but I really don’t have to worry because they are available year round! California produces 90% of the nations strawberries, so cool right?  I love that I can find my beloved Organic California Strawberries at the farmer’s markets and grocery stores for just a few bucks during the peak season! It’s better than Christmas in my opinion! I picked up a big flat of them at the market to create these dreamy Strawberry Ceviche Avocado Boats. They’re a perfect no cook recipe to add to your list so you don’t have to turn on the oven and heat up the house when it’s unbearable outside!

You may not have thought that strawberries could work in a recipe like this, but I assure you that strawberries make a great substitute for tomatoes. Like tomatoes they are high in acidity and are sweet, but not too sweet! What’s great is that there is an abundance of ripe strawberries right now so they are a wonderful addition to many savory dishes instead of tomatoes.

Here are some reasons (as if you already needed them) to be loving more on these beautiful little berries!

-They are rich in Vitamin C! One serving of 8 Strawberries will give you more than an orange!

-They are lower in sugar compared to other fruits but packed full of flavor!

-These cute little berries are red to remind you they are packed full of nutrients that may help reduce the risk of high blood pressure and stroke. This is an important one to my family as my husband is a stroke survivor!

Strawberry Ceviche Avocado Boats

Prep Time: 5 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • 3/4 c. strawberries, diced
  • 1/2 c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • 1/2 c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt & Pepper to taste

Instructions

  1. Cut your avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium shallow container add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, strawberries and red pepper flakes if desired. Serve chilled.
http://www.paleopaparazzi.com/2017/06/strawberry-ceviche-avocado-boats/

I hope you love the recipe, and don’t for get to get your 8 a day! For more delicious strawberry recipes and inspiration visit the California Strawberries Website!

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.