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

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

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

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

Watermelon salad?? I know what you’re thinking, “hmm, that’s a little different.” Well it is, but in a totally fun and delicious way. Adding watermelon to a salad is so refreshing and summery. This watermelon salad with roasted almonds and fig balsamic dressing will be your new best friend, I promise! The fresh greens paired with the juicy watermelon slices, luscious figs, crunchy cucumber and toasted almonds is a match made in heaven!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

I used raw almonds from my grandfather’s farm here in Northern California. They make this salad feel even more special. I love adding them to my recipes whenever I get a chance. If you have access to quality almonds, definitely use them in this salad. Using the freshest ingredients possible will make this salad really shine.

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-2

I also love the figs and fig balsamic dressing in this salad, figs are one of my favorite summer fruits along with watermelon. They remind me of my grandmother because they were her absolute favorite. As a kid I never understood why, I really hated them (shhh, don’t tell anyone)! As I grew older and my taste buds changed (for the better), I fell head over heels in love with them! I just found a fig tree in my neighborhood and foraged these beautiful ones right off the tree. I absolutely love all the fresh produce in the summertime!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-1

One thing I love about watermelon is that it’s about 90% water, so it’s great for keeping hydrated in the summer heat. I’m not sure about where you live, but summers here in the Sacramento valley are HOT, HOT, HOT. Watermelon anything in 100 degree weather always makes me a happy camper!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

Serving Size: 2

Ingredients

    For the salad:
  • 4 cups salad greens
  • 2 cups sliced watermelon, rind & seeds removed
  • 2 teaspoons green onion, sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons Jicama, thinly sliced
  • 3-4 figs, quartered
  • 1/4 cup almonds, toasted
  • 2 persian/cocktail cucumbers, diced
    For the dressing:
  • 2 tablespoons olive oil
  • 2 teaspoons fig balsamic vinegar (I used Kasandrinos)
  • a few pinches of pepper
  • a few pinches of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread almonds onto a baking sheet & toast for 5-8 mins.
  3. Set aside to cool while you prepare the dressing.
  4. Add dressing ingredients to a container with a lid & shake to combine.
  5. Place salad greens into a large bowl & toss with the dressing.
  6. Divide greens between 2 plates.
  7. Roughly chop toasted almonds & chop up other components of the salad.
  8. Top salad with the remaining ingredients & enjoy!
http://www.paleopaparazzi.com/2016/08/easy-paleo-watermelon-salad-with-roasted-almonds-fig-balsamic-dressing/

This salad is whole30 friendly and pairs beautifully with any meal. Not to mention, it’s super easy to make but looks like something you would see served at a fancy restaurant. Go ahead, impress all your friends and family, just don’t tell them how simple this salad really is to whip up! And don’t forget to pin it for later so it’s easy to find! Happy summer!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-3

Whole30 4th of July

I was excited when the Whole30 team asked me to create 3 tasty dishes for your 4th of July BBQ’s/ Potlucks. I know how hard it can be to feel like your missing out on all the fun foods when a holiday pops up. That’s why I created an appetizer, a salad & a meat dish to make celebrating this holiday a little easier. Plus they are your typical 4th of July recipes, so if you don’t mention that they are whole30 friendly, no one will be the wiser! I’ve got you covered so don’t worry! You will not feel deprived at all, promise! Head over to the Whole30 website to get all 3 recipes! So off you go now…go get your BBQ on!

Red White & blue strawberries
Whole30 Red white & Blue Strawberries

Patriotic ColeslawWhole30 Patriotic Coleslaw

Firecracker BBQ Ribs

Whole30 Firecracker BBQ Ribs

Whole 30 Chicken Veggie Poppers

Last week I had the opportunity to attend a fun blogger’s retreat in gorgeous Monterey, California. We toured an incredible strawberry farm and ate the most delicious food all made with, you guessed it, strawberries. I cannot wait to share with you what I learned! Stay tuned for that post soon!

While I was there, I was able to reflect on why I eat the way I do, and the healing that has come from years of eating real foods that make my body feel so good. I started my paleo journey with a Whole30, that soon turned into a love of making and eating food the way it was intended to be eaten, preservative & chemical free.

The whole30 really changed my life and I will forever be grateful for that gift. That is why I just adore creating whole30 recipes. They are simple yet so flavorful and they give me the energy I need to get through the day without crashing.

I have gotten so many compliments on this recipe. While I don’t have kids, many moms tell me that their kids LOVE them, and that makes my heart sing! They’re the perfect finger food and once you pop, you can’t stop (I had to) They’re seriously the funnest thing ever to eat!! They make me feel like a kid all over again, and I love that so, so much!

I think the great thing about them, is that everything is packed into one delicious bite, the protein, fat & veggies! That way you don’t have to worry about you or you little ones eating everything on the plate, because you get it all in each bite you take! How awesome is that?! Finger lickin, chicken good!!

I just updated the recipe photos today (02-04-19) because pictures of meatballs/meat patties are hard ya’ll, the struggle is real, lol! I also added a picture of of how I have been eating them lately, in a bowl crumbled up with some more veggies drizzled with the Garlic Dill Aioli Sauce recipe you’ll find below. I’m so addicted to these cuties and bowls! I also love to keep them as is, popper style, and dip them into my Easy Peasy Classic Guac or my Red Pepper Sauce, yummay!

I’m so excited to finally have this recipe on the blog!! It’s one of the many recipes that I have shared on my Instagram, my Facebook page as well as the Whole30 recipes social media pages. I am slowly getting all my Whole30 recipes on here so you can find them easier and also pin them from here to Pinterest. I hope you enjoy this recipe as much as my little family does…the cat even likes them ;) Total score!

Chicken veggie poppers-Whole30

Ingredients

    For the poppers
  • 1 lb. boneless chicken thighs
  • 1 cup of grated zucchini
  • 1 cup of grated carrots
  • 2 tbsp. of sliced green onions
  • 2 cloves of garlic, minced & sautéed
  • 1 tsp. fresh dill (can use dried)
  • 1 tsp. coconut aminos (optional)
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Olive oil, for cooking
    For the garlic dill aioli sauce
  • 1/4 cup of homemade mayo
  • 1/4 tsp. garlic powder
  • 1/2 tsp. fresh or dried dill
  • Mix all ingredients together in a small bowl.
  • Add salt and pepper to taste.

Instructions

  1. Preheat your oven to 400°.
  2. Line a pan with foil and grease with a bit of olive oil. Set aside.
  3. Add a bit of olive oil to a pan and sauté minced garlic until fragrant. Set aside.
  4. Grate zucchini and carrots in a food processor and set aside.
  5. Wash chicken and pat dry.
  6. Put chicken thighs, grated zucchini, grated carrots, green onion, dill, sautéed garlic, cumin, Coconut aminos and salt-and-pepper into your blender/food processor and grind up together for a few minutes until all ingredients are Incorporated.
  7. Scoop a heaping tablespoon of your meat mixture onto your greased baking sheet and use hands to flatten and mold a bit.
  8. Brush tops of chicken poppers with oil.
  9. Bake at 400° for approximately 25 minutes, or until they are cooked through.
  10. You can broil for an additional 3 mins. If you want them to brown up a bit more.
  11. Serve with a side of guacamole, salsa or an aioli sauce. I like mine with a garlic dill aioli.
http://www.paleopaparazzi.com/2016/06/whole30-chicken-veggie-poppers/

Easy Homemade Paleo Mayonnaise

Paleo Mayonnaise

When I first started cutting out as much processed junk as I could, mayo became one thing that was kinda hard for me to part with. I grew up on Best Foods mayo and it was kind of my thing. Like, I’m almost positive I was born with a jar of it in my hand. I grew up making potato salad and tuna salad at least once a week, so you can see why processed mayo was seriously my best friend, It was cheap, easy and creamy! But, I knew I had to give it up because it has processed oils, especially soy, something I HAD to cut out for sure because of my problems with endometriosis. Not to mention it contains preservatives, um, no thank you! My recipe for mayo is packed full of good healthy fats and protein minus the nasty additives. Say hello to easy homemade Paleo Mayonnaise!

When I began making it on my own, I only had a basic counter top blender and I used the slow drizzle method. Now don’t get me wrong, this method works perfectly fine (you can even do it by hand, hello arm cramp) and many people make it this way. But once I realized it was SO much easier to make it with an immersion stick blender, those days became a thing of the past. It takes literally seconds instead of minuets to make, and this method makes it much harder to mess up.  Watch the video to see just how simple it really is! Now go get your mayo on, and slather that creamy goodness all over everythang! Because fat is the new black, oh yeah! P.S. this mayo is also Whole30 friendly and will save your life when doing one because you can use it as the base for many sauces!

Homemade Paleo Mayonnaise

Ingredients

  • 1 egg, room temperature (preferably organic & pasture raised)
  • 1 cup avocado oil or light tasting olive oil
  • 1/8 teaspoon dry ground mustard
  • 1/2 tablespoon Lemon juice or apple cider vinegar

Instructions

  1. Crack egg into a tall narrow container, like a mason jar.
  2. Next add your dry mustard, vinegar and oil.
  3. Let all ingredients settle for a few seconds.
  4. Put your immersion/stick blender into the jar just over the yolk. Make sure blender is touching the bottom of your container.
  5. Start your blender and wait about 15-20 seconds until you begin to see the bottom portion start to emulsify.
  6. Slowly begin lifting your blender upward and continue to move up and down to make sure all the oil gets blended in.
  7. If using as a base to make flavored mayo or sauces I usually leave out the salt, but if you're just using as plain mayo, add salt & blend until desired taste is reached.

Notes

*To make chipotle mayo/aioli add salt, pepper and chipotle powder to taste.

http://www.paleopaparazzi.com/2016/05/easy-homemade-paleo-mayonnaise/

 

 

 

Jicama Street Tacos With Spicy Sausage & “Sour Cream”


Paleo Jicama street tacos

Do you miss the crunch of a hard shell taco but not the greasiness that usually follows? These Jicama street tacos have all the crunch minus the grease. When I’m doing a Whole30, I’ve got this meal on repeat because it doesn’t involve Paleo baking to achieve a tortilla, just a real, whole food, tortilla alternative…a thinly sliced jicama shell!

Sometimes you just get plain tired of lettuce tacos day in and day out, and this meal kicks it up a few notches so you don’t get bored too easily! It will keep you on track to complete the full 30 days of your whole30 challenge, I promise! A mandolin slicer will help you create perfectly thin round disks to use as the base for your tacos, I highly suggest you get one if you haven’t already! Just be sure to use a safety glove because those babies are sharp! It’s why they’re so effective ;)

So what is jicama you ask? It’s a tuberous root, sometimes referred to as a Mexican yam bean or Mexican turnip. Some of you may be thinking, well isn’t jicama a legume? And if so, why would that be Whole30 approved? To clear up any confusion, Melissa Hartwig, co-founder of the Whole30 program sheds some light on this matter as found HERE on the author of Well Fed, Melissa Joulwan’s website:

The potential downsides of legumes are all found in the seed. The anti-nutrients, inflammatory compounds, phytoestrogens (in the case of soy) and carbohydrate density (in the case of many legumes) are all packed into the seed.

When you eat jicama, you’re eating the root, which has none of the same issues as the seed. (As an aside, you’d never, ever eat the seed of a jicama – it’s actually quite toxic.) This is the same logic by which it’s okay to eat bean sprouts (the grassy part that grows out of the seed), but not the beans themselves.

You may be curious what jicama taste like, well it’s actually slightly sweet and tiny bit nutty in flavor. Sort of like an apple but with an even milder flavor. That’s why it’s a perfect flavor vehicle for food, it doesn’t overpower anything! It has a similar texture to a turnip and while it maybe referred to as a Mexican yam, it’s skin is not edible like a yam. The skin is thick, tough and will need to be removed before slicing. The best ones to buy are firm and round in shape. You’ll want those ones for this recipe!

The rest of the recipe is pretty simple, once you get past the peeling and slicing. I just used a clean packaged spicy sausage to create the main filling so it’s not too fussy. If you can’t find a clean spicy sausage, you can just buy original and make it hotter with some spices you already have in your pantry! My favorite part of this recipe is the dairy-free “sour cream” I love that tangy flavor mixed with the spicy heat of the sausage and salsa! I hope you love these cute little mini tacos as much as me and my family!

Paleo Jicama Street Tacos With Spicy Sausage & Dairy free Sour Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 35-40 mini tacos

Ingredients

  • 1 large Jicama
  • 1 package spicy sausage (or you can make spicy w/ hot sauce & cumin to taste)
  • 1 jar of salsa (check labels)
  • 2-3 large avocados, mashed into guacamole
  • 1/8 cup fresh cilantro, chopped (can use dried)
  • 1/2 cup homemade mayo
  • Lemon Juice
  • Apple Cider vinegar

Instructions

  1. First mix 1/2 cup of homemade mayo with lemon juice and a bit of ACV to taste, till it becomes tangy like sour cream. Refrigerate.
  2. Peel jicama and with a mandolin slicer, slice into 1/8" rounds. Set aside.
  3. Cook sausage. Let cool and crumble. Set aside.
  4. Assemble tacos and devour!
  5. Makes about 35-40 mini tacos.
http://www.paleopaparazzi.com/2016/03/jicama-street-tacos-spicy-sausage-sour-cream/

 

Paleo Slow Cooker Chili

paleo slow cooker chiliHey hey friends! I’ve missed you! I hope you’re enjoying Labor Day with your loved ones!  I’ve got something VERY special to share with you! Remember that yummy chili I’ve been teasing you with on my social media accounts? Well I’m happy to say that today is the day i’m spilling all my chili secrets, woohoo! It’s perfect for Labor day weekend because it can be added to your BBQ’d hot dogs for an amazingly delicious dog! This chili is a slow cooker chili which I love because it’s a no fuss recipe, and I mean who doesn’t like that??

I used to LOVE chili growing up and would order chili cheese nachos with the fake franken food cheese almost daily in high school. All I can say is yikes! I’m glad those days are LONG gone! This recipe was actually created for the Paleo Kitchen Throw Down at Whole Foods a few weekends ago. I used it for the Chili Cheeze Hot Dog I created for the competition. I got a LOT of compliments on this chili. Some cute ladies even asked me what brand of chili I used from Whole Foods, and when I told them it was homemade they said “It’s SO good! You should bottle it, I would buy that chili!!” Of course I blushed, you would too! ;)

So what are you waiting for?? Grab your crock pot and get crackin!!paleo chiliIf you want to enjoy the chili cheeze dog just add the chili to a sliced open grass-fed hot dog, add my red pepper almond cheeze sauce And top with some kraut! Delicious by itself or on a dog!

aaaa-chili cheeze dog

It’s the BEST, you’ll want to put it on EVERYTHING! We keep finding new ways to enjoy it, like on top of hasselback avocados with dairy free “sour cream” and on top of hash browns with a drippy egg!

Without further ado…

Paleo Slow Cooker Chili

Ingredients

  • 1 pound of organic grass-fed ground beef
  • 1 medium white onion, diced
  • 3 cloves of garlic, minced
  • 28 ounce can of organic fire roasted diced tomatoes
  • 6 ounce can of organic tomato paste +2 cans of filtered water (1/2 cup)
  • 1 package of preservative & sugar free bacon, sliced into small pieces (see notes)
  • 3 tablespoons of chili powder
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 2 teaspoons of cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon of Cayenne powder
  • 1/4 teaspoon smoked Paprika
  • Salt and pepper to taste

Instructions

  1. Cook bacon pieces and ground beef over medium-high heat until they just begin to brown.
  2. Add onion and lower heat to medium, cover pan and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
  3. Uncover pan and add garlic, cook 1 to 2 minutes.
  4. Drain some of the liquid out of the pan and transfer the mixture to your crockpot.
  5. Add the rest of the ingredients to your crockpot and stir them until mixed well.
  6. Set your crockpot to low add the lid and cook for about 8 to 10 hours.
  7. Spoon chili into bowls, or spoon inside of pasture raised hot dogs.
  8. Garnish with your favorite toppings and enjoy!

Notes

*For Bacon,I like the Wellshire brand or pasture raised pork from my local farmer

http://www.paleopaparazzi.com/2015/09/paleo-slow-cooker-chili/