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.

Easy Grilled Chicken Pesto Kebabs

Hey guys, I’m so excited for the three day weekend coming up! So much so that I created these fun new simple Chicken Pesto Kebabs for the grill. I know most of you here in the states will be celebrating by firing up the BBQ and making delicious treats to enjoy with family and friends. I wanted to share something that was easy enough, so that you have more time to enjoy your loved ones!

Memorial day is all about celebrating and honoring those American heroes who lost their lives serving our country. My uncle lost his life in Vietnam, so I always honor him and the legacy he left behind with my family on this special day. My Mom wanted to name me after him and said if I was a boy, my name was supposed to be Kenneth. When she found out I was a girl, she thought Kendra was a perfect fit!

Last year I got to spend some time in D.C. with my Mom and Dad and we got to visit the Vietnam Memorial Wall. It was a humbling experience, to say the least. I was in tears capturing this special moment as my Mom gently rubbed her brother’s name onto a sheet of paper to take as a keepsake.

I know this was kind of a deep post, but I didn’t want it to just be about the food, Memorial day is so much more than that! I think we get caught up in the traditions of a holiday, sometimes forgetting the reasons behind why we celebrate them. Feeling grateful for all those who have served and currently serve our country so we can be safe at home.

Easy Grilled Chicken Pesto Kebabs

Ingredients

  • 1.5 lbs. boneless chicken thighs, trimmed & cut into 1 inch cubes
  • 1/2 cup pesto (recipe here)
  • pint of cherry or grape tomatoes
  • salt & pepper to taste
  • metal or pre-soaked wooden skewers

Instructions

  1. In a large shallow container add the cubed chicken, 1/2 cup pesto and let marinate for 20-30 mins. or overnight.
  2. Pre-heat your outside grill to medium heat, can also be done inside on an oiled grill pan on medium.
  3. When chicken is ready, thread it onto the skewers along with the tomatoes.
  4. Sprinkle each skewer with salt & pepper to taste.
  5. Cook on the grill 3-4 mins on each side or until the chicken has reached an internal temperature of 165–175°F.
  6. Remove from grill and slather on more of the leftover pesto sauce!
http://www.paleopaparazzi.com/2017/05/easy-grilled-chicken-pesto-kebabs/

Quick Crispy Roasted Sweet Potatoes

These quick crispy roasted sweet potatoes are honestly one of our go-to recipes for breakfast, lunch or dinner! You can never have enough crispy sweet potatoes in the house, at least ours! What I love about this recipe is that it is super fast to whip up and oh so satisfying. Like I could lock myself in the closet and eat the whole pan by myself, oops!

The key to making these crispy is to make them really small and cook them at a really high temperature in the oven. Just keep an eye on them because we want them crispy but not burned to smithereens! That would just be a crying shame!

We love to eat these with eggs and bacon for breakfast, but they are also pretty tasty on top of a salad for lunch in place of croutons or as a side for dinner with some roasted chicken, yum! You really can do so many things with this recipe, there are infinite possibilities!

To make this recipe even easier, cut the chunks ahead of time and store in the fridge so they are ready to go when you need them! Just store them in a covered container and you are good to go at the drop of a hat. You could cook them up ahead of time and refrigerate, but they won’t be as crispy the next day. You would have to pop them back in the oven and try to crisp up once again.

If you’re a sweet potato lover and hoarder, like me, you will want to make this recipe over and over and over again. I hope you love these crispy taters as much as we do! Happy roasting!

Quick Crispy Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 2

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp oil
  • Salt and pepper to taste
  • A generous sprinkle of dried herbs (optional)

Instructions

  1. Line baking sheets and set aside.
  2. Wash, scrub and dry your potatoes.
  3. Cut potatoes in half lengthwise and then cut those halves into 5-6 strips.
  4. To make them really crispy cut those strips into pretty small chunks (like a little bigger than your pinky nail)
  5. Add small chunks into a bowl and toss with oil, salt, pepper and herbs.
  6. Add coated sweet potatoes to your lined baking sheets and roast side by side in a 450 degree oven for Aprox. 20-25 mins. (or until crispy).

Notes

Make sure not to crowd them. Give them enough space so they can crisp up nicely!

http://www.paleopaparazzi.com/2017/04/quick-crispy-roasted-sweet-potatoes/

Shaved Asparagus and Prosciutto Salad

 

Last year I created this really easy and fun Shaved Asparagus and Prosciutto Salad when we were on a trip in the mountains of Northern Georgia. I had almost forgotten how amazing it was until Natalie over at Perry’s Plate reminded me, what are food blogger friends for?!! Thanks girlfriend!


My husband and I did lots of fishing and hiked part of the Appalachian trail during our time there. His uncle has a cabin up there and it was such a treat to relax and visit with family! But so was all the amazing food we were surrounded by and all of the natural beauty in our midst! Nature was just begging me to make fresh spring dishes every day! I kept seeing all these gorgeous raw shaved asparagus dishes at the time and decided to just make it happen.

I can’t wait to go back again and hike more of the trail. It starts in Georgia and goes all the way up to Maine, pretty incredible! I feel most creative when i’m out in nature! It always leaves me feeling inspired to create something new and beautiful! Do you feel the same way?

I knew I was on to a good thing when it got the approval of my husband and his childhood friend, who was there with us as well. I added a little goat cheese for good measure as not all who I was serving it to were eating paleo. If you can tolerate a little goat cheese, definitely add it in as it gives it just that extra dimension of creaminess. You could always sub in cashew cheeze to make it dairy free and it would taste just as lovely! This would be perfect to serve on Easter or a Mother’s day brunch!

This salad is simple yet elegant. It probably doesn’t really need a recipe but some people like to have a guide, so we’ll call it more of the latter lol! You pretty much just shave raw asparagus very thinly over torn pieces of prosciutto, squeeze on a bit of lemon juice, add sliced tomato, salt and pepper and a little goat cheese if you like. Done in just a few short minuets, plus it tastes incredibly fresh & springy. Leave off the goat cheese and it’s Whole30 friendly! Just a tip to help in the shaving process, lay the asparagus on the back of a wooden handle ( I used a wooden spoon) to make it easier! Bon appetite!

Shaved Asparagus and Prosciutto Salad

Serving Size: serves 4

Ingredients

  • 1 bunch of asparagus spears
  • 2 packages of sliced prosciutto
  • 2 large Tomatoes, sliced
  • 1 package of goat cheese/cashew cheeze,crumbled
  • 2 large lemons
  • Salt & pepper to taste

Instructions

  1. Arrange torn pieces of prosciutto onto plates.
  2. Rinse and shave raw asparagus with a vegetable peeler over top of prosciutto and squeeze on lemon juice to your liking.
  3. Add sliced tomato, salt and pepper and goat cheese/cashew cheese crumbles if you like. You could also top with your favorite creamy dressing instead of the cheese crumbles to keep it whole30 friendly!
http://www.paleopaparazzi.com/2017/04/shaved-asparagus-prosciutto-salad/

Pesto Zoodles with Mini Chicken Bacon Meatballs

I was up in the mountains this past weekend with no internet access and loads and loads of snow. While it was magical and peaceful, it had me dreaming of these pesto zoodles and warmer weather. I’m really looking forward to spring and summer. There’s always such an abundance of fresh herbs and all the fruits and veggies we’ve been waiting to see at the market all year long! I especially love when fresh basil can be found everywhere because pesto is one of my favorite sauces to make, and this is one of my favorite dishes to use it in!

If you’ve never tried zoodles before, this recipe is a great one to start with. Zoodles are basically just long strands of zucchini that resemble noodles, but are loaded with tons of good for you vitamins. You can make them quickly by using a spiralizer or a julienne peeler. I have the paderno spiralizer and it has worked great for me the past few years. After I spiralize the zucchini I like to salt mine liberally to help draw out some of the moisture. This can help the zoodles be less mushy when you heat them up, but you can eat them raw if you like them that way. If I use a sauce that is already warm, sometimes I don’t even heat up the noodles. I will just mix them with the sauce.

This is a recipe I created when doing a whole30 recipes takeover on instagram. It has been well loved on there and I’m finally getting it added on here so you can Pin it or bookmark it for later. It just makes things so much simpler to not have to scroll 150 times on Instagram to find it, and saves you from carpel tunnel, ha ha! I love the mini chicken bacon meat balls mixed in, they really give it an extra depth of flavor, along with the toasted pine nuts! It’s also a fun recipe to make for St. Patrick’s day as it’s very green and festive! Let me know if you try it! You can send me an email or shoot me a DM on Instagram, I always love hearing from you guys!

Pesto Zoodles with Mini Chicken Bacon Meatballs

Ingredients

    For Pesto:
  • 2 cups basil leaves, packed
  • 3/4 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves of garlic, peeled
  • 2 tbsp lemon juice
  • Pinch of lemon zest
  • Salt and pepper to taste
    For Meatballs:
  • 1 lb. uncooked boneless, skinless chicken thighs
  • 1/2 cup bell pepper, chopped
  • 7-8 slices of compliant bacon, cooked & crumbled
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. First preheat oven to 400° and line a baking sheet with foil.
  2. Then place your zoodles onto a towel & liberally salt them. This will help release moisture. Set aside for about 15-20 mins while you prepare the other ingredients.
  3. Add all ingredients for the pesto to a food processor (except oil) & blend until it's a smooth thick mixture. Scrape sides of bowl. Return processor to on position & slowly drizzle in your oil. Keep blending until well combined and emulsified. Set aside.
  4. Clean out your food processor & add in chopped bell pepper, chicken thighs, bacon crumbles, Italian seasoning and salt & pepper. Blend until mixed well & resembles a thick oatmeal texture. Take about one rounded teaspoon full & shape into meatballs. Place on foil lined baking pan & cook for 18-20 minutes. You can also broil on high for a few mins. to brown the tops.
  5. While your meatballs are cooking take your zoodles & squeeze out the extra moisture with the towel.
  6. Place some oil in a pan & heat zoodles up until warm, then add your pesto & mix together.
  7. Plate pesto zoodles & top with meatballs & pine nuts. You can also toast your pinenuts at 375° for 5 -10 minutes for an even better flavor.
http://www.paleopaparazzi.com/2017/03/pesto-zoodles-mini-chicken-bacon-meatballs/

Lazy Slow Cooker Frittata-Whole30 Friendly

Slow cooker frittata recipe

I call this the lazy slow cooker frittata because for one, the recipe is easy enough to whip up while reclining in your lazy boy and second, it’s even easier to clean up! I use parchment paper to line the inside of my slow cooker and there is literally no mess left afterwards. I don’t know about you, but a crusty slow cooker is something I dread! My elbow grease ran out in 2016, lol!

Don’t worry about putting the parchment into your slow cooker, it’s heat resistant. Just don’t make the mistake of using wax paper because that stuff will melt and possibly even ignite, leaving you with an entirely new kind of mess to clean up! We do NOT want that happening, ok?! Ha ha, you’ve been warned!

Slow cooker frittata-eggs in ceramic holder

This recipe is one I posted to the Whole30 Recipes feed on Instagram when I was guest hosting in the fall. It’s taken me forever and a day to get it up here, and I have a few more coming your way. I love to make this in the evening and then slice it up in portions, and pop it in the fridge or freezer for an easy re-heat meal anytime! I even like to eat it cold with some slices of ripe avocado on top, a little cilantro and then dipped in a delicious sauce.

It’s perfect to free up the oven too if you are doing a lot of meal prep in the kitchen. I like to cook this while i’m making meals for the week ahead! Nothing better than a set it and forget it dish! This would also be great to make for Sunday brunch with a side of crispy potatoes, or for breakfast when you have company coming to stay. They would definitely love you forever ever! Don’t forget to click the little red save button in the top righthand corner so you can save it on Pinterest for later!

Lazy Slow Cooker Frittata whole30

Lazy Slow Cooker Frittata

Prep Time: 25 minutes

Cook Time: 2 hours

Yield: 4

Ingredients

  • 9 eggs
  • 1/2 cup coconut milk
  • 1 tbsp adobo seasoning
  • 10 strips of bacon, torn into pieces
  • 1 cup of greens (I used spinach & chard)
  • 3/4 cup butternut squash, cubed
  • 1/2 cup bell peppers, chopped (I used the mini ones)
  • Salt and pepper to taste

Instructions

  1. Line your crockpot with parchment paper. (This makes life so much easier, you'll thank me later)
  2. Cook bacon and set aside to cool.
  3. Chop veggies and set aside.
  4. When cooled, tear bacon into bite-size pieces.
  5. Add eggs to a mixing bowl and whisk along with the coconut milk and spices.
  6. Add bacon and veggies stir to incorporate.
  7. Pour your egg mixture into parchment lined crockpot.
  8. Set crockpot to low and let it cook for 2 to 3 hours or until the middle is done.

Notes

*I used a 6 quart slow cooker, adjust cook time for your individual slow cooker.

http://www.paleopaparazzi.com/2017/01/lazy-slow-cooker-frittata/

 

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

shrimp and cauli mash

My Garlic Lime Shrimp with Cauliflower Purée may look familiar to you if you were following along during my takeover of the Whole30 recipes Instagram and Facebook pages. I created this recipe for my takeover and SO many of you loved it that I decided to get it up on the blog. Now you can pin the recipe for later (click save in upper left side of pic) or print out the recipe card below, yay!

This has become a favorite dish around our house, I think you can see why! Hello slow drizzle of ghee, wink wink!  Sometimes you just want a bowl of comforting deliciousness and this meal fits the bill! I can’t wait for another blustery Fall day in California. We had three straight days of rain last week and I was just getting into the groove of Fall. Pulling out my boots and scarves and getting all crazy with pumpkin spice errythang!  Then bam, summer was here again. I felt like Bill Murray, and it was groundhog’s day all over again ha ha!

Lime shrimp with cauliflower mash with ghee whole30

Often times cauliflower purée/mash can be so boring and bland, but this recipe combines so many goodies into one dish it will literally take your breath away, promise! The cauliflower purée mixed with the citrus marinated shrimp is just heavenly! I love eating cauliflower this way because it’s so silky & creamy! You won’t want to share with anyone, not even your BFF! Also, the longer you marinate the shrimp the better the flavor. If you have the time for it, I highly recommend it!

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

Ingredients

    For Shrimp:
  • 1 lb. fresh shrimp, deveined
  • 1 large lime, juiced
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Salt & pepper to taste
    For Cauliflower Purée:
  • 1 lb. cauliflower, steamed
  • 1/2 cup homemade or compliant beef/chicken broth (I used bone broth)
  • 2 tbsp coconut milk
  • 1.5 tbsp ghee
  • 1/2 tsp garlic powder
  • Salt & pepper to taste

Instructions

  1. Mix shrimp, lime juice, olive oil, minced garlic & seasonings together in ziplock bag. Let marinate about 1-3 hours.
  2. Break cauliflower into smaller pieces & steam until tender Aprox 10-15 mins.
  3. Transfer to blender/food processor & add broth, coconut milk, ghee & garlic powder. Blend until smooth. Season with salt & pepper to taste.
  4. Remove shrimp from bag & add to skewers.
  5. I cooked on a ghee coated grill pan (med-high heat) for a few mins. on each side until shrimp were pink & slightly opaque w/ red tails. Don't overcook, you want shrimp in a C shape not an O shape. An easy way to remember this: C shape for cooked & O shape for overcooked.
  6. Season w/ salt & pepper to taste, squeeze more lime on top of shrimp if desired & serve over cauliflower purée drizzled with some melted ghee.
http://www.paleopaparazzi.com/2016/10/garlic-lime-shrimp-cauliflower-puree/

lime shrimp skewers with cauliflower puree and ghee

PALEO SPAGHETTI SQUASH with PUMPKIN MARINARA

paleo spaghetti squash with pumpkin marinara

This paleo spaghetti squash with pumpkin marinara is a favorite of mine for fall!  I love how when September 1st rolls around we decide that we must pumpkin all the things! People go crazy and start hoarding all of the canned pumpkin like armageddon is about to happen or some kind of zombie apocalypse, of course I’m not one of them, or am I?! You should see my pantry *blushing*

Sweet recipes like my Pumpkin Pie Marshmallows are floating around everywhere but not as many savory pumpkin dishes, it’s sort of a shame! Savory pumpkin dishes are so amazing, I love combining the sweetness of the pumpkin with savory spices and salty prosciutto. Like Chris Traeger from Parks and Rec would say, it’s LIT-ruh-lee the best thing ever! Do you guys watch that show? I’m currently binge watching it on Netflix right now! Not ashamed at all!
prosciutto

This is a great savory pumpkin dish that combines two of my favorite autumn squash…or squashes?! Not sure which is the correct way to say it, but i’m kind of loving the later, ha ha! I crisp up the prosciutto in the oven beforehand. It adds an unexpected crunch that will knock your socks off. The basil is optional and not as accessible as we get closer to October, so feel free to leave it off or sub in another herb. Sage is a good one as it’s around well into late fall!

This recipe was one I created a while ago while I was guest blogging for The Whole 30 recipes page and I’m glad to finally be giving it home on my blog. Feel free to pin the recipe by clicking the little red save button in the top left corner so you can come back to it over and over again! It’s the perfect comfort meal while doing a Whole30 in the fall! I hope you enjoy the recipe as much as we do!

PALEO SPAGHETTI SQUASH with PUMPKIN MARINARA

Ingredients

  • 1 Large spaghetti squash
  • 1 lb. ground beef (preferably grass fed)
  • 1-6 oz. can of tomato paste + 1-1/2 cans water
  • 4 Tbsp cooked pumpkin (can use canned, just check labels)
  • 5 pieces of crispy prosciutto, crumbled
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 Tsp chili powder
  • 1/2 tsp smoked Paprika
  • 1/2 tsp red pepper
  • 1/2 tsp cinnamon
  • A dash of nutmeg
  • Salt & pepper to taste
  • 2 Tbsp Ghee/coconut oil
  • Fresh basil

Instructions

  1. Set oven to broil, add prosciutto to a lined baking sheet. Broil for approximately 4-5 minutes, until Crispy. Set aside to cool.
  2. Preheat oven to 425 degrees. Cut spaghetti squash lengthwise. Brush squash with oil & place cut side down on it lined baking sheet. Pierce squash with a fork all over. Bake in oven for 50 mins, or until tender.
  3. While squash is cooking heat oil in a pan & add diced onion minced garlic, cook until onions are translucent & garlic is fragrant. Add ground beef & brown. Add tomato paste + water, cooked/canned pumpkin & spices. Cook meat sauce until it thickens.
  4. Remove squash from oven & let cool for a bit. Use a fork to scrape out the flesh. It will resemble spaghetti noodles. Add squash noodles to a bowl & toss with melted ghee/oil. Crumble cooled prosciutto, add spaghetti squash to serving plates. Top with pumpkin meat marinara sauce, sprinkle crispy prosciutto & basil on top. Bon appétit!
http://www.paleopaparazzi.com/2016/09/paleo-spaghetti-squash-pumpkin-marinara/

Paleo Sweet Potato “Toast”

Oh Sweet Potato “Toast” how I love thee! My love for sweet potato toast is no secret. I have been professing my love for sweet potato “toast” for quite some time on social media & during my takeover of The Whole30 Recipes last year and once again with my takeover last week!

Paleo sweet potato toast sausage prosciutto bacon smoked salmon

You all clearly love this slightly sweet, crusty, delicious little sub for the real thing. While it tastes nothing at all like it’s counterpart, it’s still DANG delicious and I don’t care!  It’s one of my most liked recipes on Instagram (next to my chicken veggie poppers) so I HAD to bring it to the blog so you can print out the recipe (wish they had that feature on IG, haha) and pin it to your Pinterest board for later too!
Paleo sweet potato toast poached egg stack

My love affair with sweet potato toast is REAL. I even played breakfast Jenga with it to create this lovely little poached egg version below. I think I play with my food more now than I ever did as a kid…lol! But I just wanted to send a quick thank you to my mom for letting me play with my food as a youngster. I’ve decided I will 100% let my kids play with their food, as long as they eat it afterwards 😉
Paleo sweet potato toast salmon avocado

SWEET POTATO "TOAST"

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

  • 1-2 Large sweet potatoes (thinly sliced)
  • 1-2 Tbsp. of your favorite high-heat oil (I love coconut or avocado)
  • A few pinches of salt
  • Toppings (some listed below)

Instructions

  1. Wash potatoes and pat dry.
  2. Preheat oven to 400°.
  3. Line a baking sheet.
  4. Slice sweet potato lengthwise into 1/4" an inch slices (I use a mandolin slicer to get them even & thin).
  5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
  6. Cook for 30 minutes (Flip after 20 minutes).
  7. Set oven to broil and continue to cook for one minute on each side, until toasty! (Just keep an eye on them, they can burn easily).
  8. Add your favorite toast toppings.

Notes

SOME OF MY FAVORITE COMBOS: Sweet & Savory

Poached egg with bacon & guacamole.

Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Smoked salmon with guacamole & cucumber slices.

Wild salmon, arugula, roasted tomatoes & garlic aioli (I use my homemade mayo with garlic powder & pepper mixed in to taste).

Almond butter with fruit & drizzled honey -Not Whole30-

A few "toasts" stacked with poached eggs & avocado slices.

A few "toasts" stacked with layers berries & cashew or almond butter.

http://www.paleopaparazzi.com/2016/09/paleo-sweet-potato-toast/

If you are doing a Whole30, the only version of the “toasts” that are not Whole 30 compliant are the ones below. I consider this version more of a treat.sweet potato toast fruit and honey

Have you tried sweet potato “toast” yet? I’d love to know what you think. If you have, what is your favorite toppings? I’m always looking for more yummy combinations to create! The possibilities with sweet potato ‘toast” really are endless. I’m sure I will be updating with more combos in the future as they come my way! Happy toasting to you!!

Paleo sweet potato toast raspberry
Paleo sweet potato toast avocado toast