Avocado Prosciutto Stuffed Mushrooms

Avocado prociutto stuffed mushrooms

Are you looking for a delicious appetizer for your Oscars party this weekend?! Well look no further because I’ve got you covered on this one! These earthy little morsels get a facelift in this recipe after you slather them with a healthy dose of olive oil, bake them, stuff them with a creamy avocado filling and add some salty, crunchy prosciutto to the mix! Holy drool!

olive oil mushroom caps

This appetizer packs an amazing punch of flavor and is so cute to boot! Who doesn’t love crispy pork on top of everything? I mean, they even make bacon flavored ice cream because it rocks! Ok, well maybe if you’re Vegan, but even they miss pork because they make bacon flavored coconut and veggies! Once you pop you really cant stop with these babies, but you don’t have to worry because, unlike Pringles, they’re good for you, shhh!

These could also easily be made into a meal by using portobello mushrooms instead of the baby bellas and be equally if not more delicious! So, give them a go and let me know what you think!

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Avocado Prosciutto Stuffed Mushrooms

Ingredients

  • -8 oz. pack of baby bella mushrooms, stems removed
  • -1 large avocado
  • -1/2 cup baby spinach
  • -2 to 3 pieces of prosciutto
  • -1 tablespoon fresh lemon juice
  • -1 tablespoon fresh basil leaves
  • -1 tablespoon fresh parsley leaves
  • -1 tablespoon olive oil (for baking mushrooms)
  • -1/2 clove of garlic
  • -2 teaspoons onion powder
  • -1/8 teaspoon Himalayan or sea salt
  • -1/4 teaspoon pepper

Instructions

  1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil.Sprinkle salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.
  4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.
  5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a vitamix) or food processor along with baby spinach,lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth.Taste test and adjust flavor as needed.
  6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.
  7. Serve and Devour!

Notes

To make this AIP friendly, omit pepper and almond flour garnish

http://www.paleopaparazzi.com/2015/02/avocado-prosciutto-stuffed-mushrooms/

 

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Red Pepper Almond Sauce

 

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I wanted to give a big thank you to everyone who came out to the Paleo Party at Whole Foods Market Berkeley this weekend. I had such a fun time meeting all of you and doing a recipe demo for my Red Pepper Almond Sauce. You guys are so AWESOME and are the reason I love doing what I do. The paleo community is incredible!

So, on to the good stuff! This sauce is seriously AMAZING on so many things and I wanted to share it not only with my local friends, but everyone who wants to take their meals to that NEXT LEVEL! This sauce is so versatile and can be used on so many things. You can serve it as a dip with fresh cut veggies or plantain chips. I like to use it as a salad dressing, on top of tacos, eggs, sausage and burgers for a little extra yum factor!

If you miss dairy or legumes, this recipe is for you my friend! It takes me back to my dairy loving hummus hoarding days. I am also working on a few other variations of this recipe, so check back soon for the other yummy flavors! I promise you will love this and want to keep it on tap, haha! You may even want to hide it in the fridge so you can have it all to yourself ;)

Red Pepper Almond Sauce

Ingredients

  • -1 c. of filtered water
  • -1- 8 oz. package of slivered blanched almonds (Soaked in water overnight)
  • -1 large red bell pepper diced
  • -1/4 c. fresh lemon juice
  • -3 tbsp. avocado oil
  • -2 tbsp. coconut aminos
  • -2 tbsp. nutritional yeast (optional)
  • -1 tbsp. smoked Paprika
  • -1 tbsp. garlic powder
  • -1 tbsp. onion powder
  • -1 tsp. ground cumin
  • -1 tsp. ground cayenne pepper
  • -1 tsp. ground corriander
  • -Salt & pepper to taste

Instructions

  1. Place wet ingredients first in a high-powdered blender (such as a VitaMix) and then add the remaining dry ingredients. Slowly blend for one minute. Turn the dial up to high and continue to blend for 1-2 minutes, or until smooth and creamy.
  2. Store in the refrigerator. Sauce may separate, stir to reincorporate ingredients before serving.

Notes

• Serve with fresh cut veggies or plantain chips. Use as a salad dressing, on top of tacos and burgers for a little kick.

•Nutritional yeast is optional, but it gives the sauce a nice cheesy flavor.

•Although I haven’t tried it, a food processor might also work to make this sauce.

http://www.paleopaparazzi.com/2015/02/red-pepper-almond-sauce/

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Whole Foods Market Berkeley Paleo Events & VIP Party

 

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Hey there my Nor Cal peeps! Come to Join me at the Whole Foods Berkeley at 3000 Telegraph ave. this Saturday February 7th from 11-3pm! I will be partnering with them to host a SUPER FUN Paleo event! The FIRST 15 of my followers who go HERE and request an invite will get a special VIP experience including A SWAG BAG with a Paleo cookbook & tons of Paleo goodies, a SPECIAL STORE TOUR w/ me & Ruby their healthy eating specialist highlighting Paleo friendly products, and a COOKING DEMO by me including a tasting and recipe to take home!

If you can’t make it on Saturday or just want to make it a super fun PALEO WEEKEND, there will be ANOTHER PALEO event at the Whole Foods Market Berkeley GILMAN location. There will be lots of Paleo vendors and samples plus, a BOOK SIGNING by Michelle Tam of Nom Nom Paleo on Sunday February 8th from 11-1! Heck come to both if you can!! Come out and say Hi, fill your bellies with free yummy food and party PALEO STYLE with us this weekend in Berkeley!!

Wholefoods nomnompaleo

 

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Apple Cinnamon Paleo Rawnola Recipe

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Sometimes a girl needs a little granola in her life if ya know what I mean? Luckily this recipe is for a gluten free, grain free, processed junk free “granola”, or as I like to call it…rawnola. The apples add a sweetness to the mix so sugar isn’t needed. If you don’t like some of the nuts listed, sub them out for others you do enjoy. This recipe is practically fool proof, so have some fun and get creative!

While this mix really is super simple, it can be added as a topping to SO many things, taking them to that next level!  I love to use this paleo rawnola on top of my organic apple sauce for a yummy no sugar added Whole 30 treat. I also enjoy it as a cereal and sometimes add fresh organic apples (maybe even some raisin) and pour some coconut milk on top. You can also use this yummy gluten free & grain free rawnola as a topping on ice cream, coconut/almond yogurt, or a smoothie. This is a raw “granola” with no added sugar, but you could easily toast in the oven a bit and even add some honey or coconut sugar to the mix if you would like it sweeter. Happy rawnola making my friends!

Apple Cinnamon Paleo Rawnola Recipe

Apple Cinnamon Paleo Rawnola Recipe

Ingredients

  • -1/2 cup unsalted raw almonds
  • -1/2 cup unsalted raw cashews
  • -1/2 cup unsalted raw pecans
  • -1/2 cup unsalted raw walnuts
  • -1/4 cup unsalted raw sunflower seeds
  • -1 c. dehydrated apple chips (I use bare organic or homemade ones)
  • -2 tsp. ground cinnamon
  • -pinch of sea salt

Instructions

  1. Place all ingredients in a food processor/ blender.
  2. Pulse in food processor/blender a few times until mixture is your desired consistency.
  3. I like mine a little chunky so I try not to pulse more than 4-5 times.
  4. Place in an air tight storage container and enjoy!
http://www.paleopaparazzi.com/2015/01/recipe-coming-soon-2/

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Autumn Kale Salad

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Massaging kale is my new favorite hobby. I mean what’s better than taking a bunch of kale leaves and helping them relax before dinner? Sounds perfect right? ha ha! All kidding aside, this salad is so awesome!  I’ve had many kale salads in my past, but none have ever come close to this concoction of yummy fall inspired ingredients, mixed with tender massaged kale leaves. Are you ready to enter Kale heaven? Here we go!

Massaged Autumn Kale Salad

For the Salad:

-1 Large bunch of Kale (stalks removed)

-1/2 Tsp Kosher Salt

-3 Radishes (sliced)

-Half an apple (sliced)

-1 large avocado (optional-not available everywhere)

-1/2 cup sunflower seeds (roasted)

 

For the Dressing:

-Juice of 1 Large lemon (about 4 Tbsp)

-3-4 Tbsp Raw Honey (depending on how sweet you like things)

 

Directions:

1. Roast your sunflower seeds first so they can have time to cool down. Set your oven to 350 degrees, place seeds evenly on a baking sheet and bake for aprox. 10-15 mins. or until toasty and brown!

2.Rinse off your kale (make sure to check for any hiding bugs, especially with organic:) and  remove stalks. Cut leaves into 1/2 inch pieces.

3. Sprinkle your salt on the leaves and squeeze them vigorously with your hands until the kale begins to soften and liquid starts to sweat out of the leaves. Keep massaging until  desired tenderness is reached. Add leaves to a salad bowl and set aside.

3. Mix your lemon juice, and honey together in a separate smaller bowl and add to the salad bowl with the kale. Toss them together.

4. Thinly slice your radishes, chop apple and avocado into thin chunks and add to the salad bowl. Add the cooled roasted sunflower seeds and toss all ingredient together until combined.

Add pepper if desired and as Julia child would say, “Bon appetite!”

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5 Healthy Halloween Snacks

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Feeling a little dizzy from all the candy and sweet treats popping up everywhere for Halloween? Well you’re in luck, because I’m sharing 5 simple & healthy snacks over on daisy tribe! Click HERE to check them out! They’re spooktacular!

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Apple Nachos

I have a serious affinity for apple nachos. They are not only really simple and fun to make, they are a perfect fall treat! I always get really excited to make them when apples are coming in to season, but really you can make them any old time as apples are almost always available. I will add that they do taste even better with fresh in season apples though, just sayin! We love heading up to Apple Hill this time of the year to our favorite organic apple growers farm to stock up, picking apples in the fall just gives me all the feels!

Apple Nachos

Ingredients

  • 1-2 apples, sliced (preferably organic)
  • 2 tbsp nut/seed butter (used almond)
  • 1-2 tbsp cacao nibs or mini chocolate chips
  • 2 tbsp chocolate sauce, I used THIS recipe minus the strawberries & nibs
  • 1 lemon, juiced (optional)
  • a handful of your favorite nuts/seeds (I used pecans)
  • a handful of grain free granola (optional)

Instructions

  1. Slice apples with an apple slicer and toss with enough lemon juice to coat each slice in a large bowl.
  2. Place apples on a plate and arrange how you would like them.
  3. Drizzle apples with desired amount of almond butter or any nut/seed butter of choice. I place mine in a Zip-loc bag with one corner snipped off to drizzle it.
  4. Drizzle apples with chocolate sauce.
  5. Sprinkle with cacao nibs or desired chocolate and nuts/seeds and grain free granola.
  6. You can also add other toppings like raisins or unsweetened coconut shreds, the possibilities are endless!
http://www.paleopaparazzi.com/2014/10/apple-nachos-4/

 

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Chocolate Mousse

We all need a sweet treat every now and then and if you’re like me, it tends to be something with chocolate more often than not! At least I know when I am eating this treat, it isn’t going to make me bloat up like a balloon like a serving of jello pudding would. It’s also free of all the nasties that come along with processed food. I use this recipe over and over again because it’s JUST SO GOOD! It would make a perfect spring time dessert like Easter! I served mine in mini cups as it is very rich, a little goes a loooooong way!

Chocolate Mousse

Ingredients

  • -3 large ripe avocados
  • -1 ripe banana
  • -3/4 cup cacao powder
  • -1/2 cup maple syrup (use more or less depending on the level of sweetness you want)
  • -Pinch of Salt

Instructions

  1. Mix the avocado and banana first in a food processor until well blended.
  2. Add in the cacao powder and blend until incorporated.
  3. Add in your sweetener and blend for a few seconds, taste test and add more sweetener until desired sweetness is reached.
  4. Enjoy right away by scooping into small serving dishes and garnish with your favorite toppings, or place in the fridge to let it thicken up for a few hours for a more mousse like consistency!
http://www.paleopaparazzi.com/2014/09/184/

I topped mine with coconut cream, chocolate shavings and edible flowers. You could also top with strawberries, raspberries, blueberries, etc. This would be fun to layer with cake or a grain free granola too! There are so many things you could do with this creamy delicious chocolate delight! I hope you enjoy it as much as we do!

 

 

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