Rainbow Watermelon Salsa

Summer is coming to an end but my love for watermelon never will! I love making recipes that put a spin on something classic, it keeps things fun and interesting! I already have all the heart emoji eyes for tomato based salsas and now I’m obsessed with this rainbow watermelon salsa!

My mom’s side of the family are really good at farming/gardening and BIG on growing melons, especially watermelon! Some years we’re literally swimming in all the extra melons and I absolutely love it! It’s one of my favorites next to honey dew. It’s so good on a hot 100 degree day during the summer in Sacramento, like literally life saving!

Want to know the secrets to picking the perfect watermelon?! Oh good, I thought you would *wink*

Pick up the watermelon and give the bottom of it a good thump, it should have a hollow sound to it. Also, look at the underbelly of the watermelon, it should have a creamy yellow patch where it sat on the ground, this indicates that it is ripe for the picking and you’ve scored yourself a winner!

Once you’ve picked a winner cut that baby up, I suggest a serrated watermelon knife, and make you some delicious Salsa! If you have extra, make an aqua fresca or this refreshing watermelon salad! I made this recipe mild but add more jalepeno or more seeds to amp up the spiciness factor! I created this recipe with my friends over at Vitacost where I picked up some plantain and Siete grain free tortilla chips to devour this with! I love shopping there to stock up on my pantry essentials! This salsa is also great served over a salad or a piece of fish for some great Whole30 options!

Rainbow Watermelon Salsa

Ingredients

  • 3 1/2 cups of watermelon, seeded and finely chopped
  • 1/4 cup lime juice, about 3 limes
  • 1 cucumber, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 jalapeño, seeded for mild heat and minced
  • 1 small red onion, diced
  • 1 cup yellow/orange bell pepper, finely chopped
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • a few pinches of lime zest

Instructions

  1. Add all ingredients to a bowl and toss gently making sure to mix well. Refrigerate salsa until ready to eat. Serve with chips, over fish or on top of a salad!
http://www.paleopaparazzi.com/2018/08/rainbow-watermelon-salsa/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

 

 

Strawberry Floats-Dairy Free

I’ve teamed up with my friends over at California Strawberries again to bring you a healthier take on a classic ice cream float. Instead of traditional soda and Ice Cream, I made my own strawberry soda by adding a simple homemade strawberry syrup made with fresh California Strawberries and unrefined sugar! I then topped it with mineral water and dairy free vanilla Ice Cream. You can choose to keep the strawberry syrup kind of chunky so you get yummy bits as you scoop them up with your Ice Cream or puree it so it’s easier to drink through a straw, I’ll leave that one up to you!

As you probably already know, we adore California Strawberries around here! If you’re looking for another healthy snack involving these cute blushing berries, check out my Strawberry Ceviche Avocado Boats I created with them last year. It’s a good one folks, I can’t believe I’m using “folks” now in my vocab lol! My dad, a fellow entreprenuer, uses that in his TV and radio ads, haha! I guess it’s true that you become more and more like your parents the older you get, time to down more of these floats to bring me back to my childhood again ;)

I love that this recipe is healthier, paleo and vegan friendly, easy to prepare and tastes great too! Did you know that strawberries are low in sugar, score, with just 50 calories per one cup serving? And they are packed with beneficial antioxidants and vitamin c, so I try to get in my serving of 8 strawberries a day. Plus, strawberries just scream summertime and are the perfect snack, you’ll want to make this float all summer long! Pinky promise with ice cream and a strawberry on top!

Strawberry Floats-Dairy Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients

  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
    strawberry syrup:
  • 16 fresh California strawberries, hulled and chopped
  • 1/4 cup honey/maple syrup
  • 1/4 cup water

Instructions

  1. In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
  2. Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.
http://www.paleopaparazzi.com/2018/06/strawberry-floats-dairy-free/

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.

The Best Paleo Hamburger Buns

One of my favorite long weekends of the year is finally here and I wanted to make it a special one! Memorial day is the perfect time to bust out the grill and impress your loved ones with a delicious meal! Last year I made it special by serving my Easy Chicken Pesto Kebabs and honoring the memory of an incredible individual.

Most of the time I use veggies in place of buns when barbecuing, but on special occasions I like to bust out a grain free bun that reminds me of me of my gluten loving childhood. There’s something so nostalgic about a seedy carby bun topped with a juicy burger, slippery sauces and all the trimmings!

This bun recipe is one I have been serving for awhile now, but just haven’t shared yet. My nieces who eat a modified paleo diet request them for birthday parties and really enjoy them, I wanted to pass on the goodness so you can enjoy them with your family too! Not only are they grain and gluten free, but nut free as well. A lot of paleo bread recipes contain nut flours but this one uses cassava flour making it a nut free alternative for my friends out there who can’t have them!

If you need ideas of what else you can make so these cuties don’t seem so lonely, My Patriotic Coleslaw and Red White & blue strawberries would be perfect to serve along side some tasty hamburgers inside these yummy buns. And if you’re feeling extra fancy, you can also whip up my Chocolate Chunk Ice Cream Sandwiches for unforgettable summer dessert! What better way to usher in summer than with all the fun BBQ foods YOU can enjoy?!

The Best Paleo Hamburger Buns

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-5

Ingredients

    Hamburger Buns:
  • 1 cup cassava flour
  • 4 eggs
  • 2 tbsp psyllium husk powder
  • 1/4 cup pastured lard or bacon fat, melted
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp salt
    Topping:
  • 1 egg white, whisked
  • sesame seeds (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all hamburger bun ingredients to a food processor, mix until well combined and a ball of dough forms.
  3. Line a baking sheet with parchment paper and divide dough into 5 equal sized pieces for average sized burgers or divide into 4 equal sized pieces for larger burgers.
  4. Roll each piece into a ball and then flatten and form into a bun shape with your hands.
  5. Place each dough bun onto the lined baking sheet, brush egg wash on tops of buns and sprinkle with sesame seeds.
  6. Bake in the oven for 25 mins. or until center is cooked through, can broil on high for a few mins. to brown tops if desired.
  7. Slice in half and serve.
http://www.paleopaparazzi.com/2018/05/the-best-paleo-hamburger-buns/

Lava Flow Mocktails with Collagen

Drinks like this remind me of our honeymoon to the Caribbean. We took a cruise starting in Puerto Rico and visited places like St. Lucia, Antigua, Barbados and St. Thomas. Although I wish we could’ve spent a whole week on our fave island, St. Lucia!

Sipping on drinks like this have me planning out a whole new trip there in my head, even if it’s just a pipe dream. But really, please take me back!!

I want to hike the Piton mountains this time, do more snorkeling and spend most days lying on the beach sipping drinks like this (even if they don’t have any rum in them lol!) I made this mocktail version of a lava flow but added in some gut healing and skin boosting collagen. It helps with all the things alcohol doesn’t making it a healthier but “this still tastes naughty” option. I’ll turn a blind eye if you want to make it into a cocktail though, haha!

This drink also contains some healthy fats and it’s dairy free and refined sugar free! I created it with my friends over at Vitacost! I want to give them a huge hug every time I get my delivery! They make my life so much easier by keeping my pantry stocked full of healthier products like the collagen and coconut cream used in these drinks and I don’t even have to get out of my pj’s to shop! Cheers to healthy summer drinks and to shopping in your PJ’s!

Lava Flow Mocktails with Collagen

Ingredients

  • 3 cups of fresh pineapple, chopped
  • 2 cups of frozen strawberries
  • 2 cups of ice
  • 2 cans of Native Forest coconut cream
  • 1 cup filtered water
  • 3 tablespoons of Vital Proteins collagen peptides
  • 3 tablespoons of Vitacost maple syrup, divided
  • salt
  • lemon

Instructions

  1. Add frozen strawberries, 2 tbsp maple syrup, filtered water, pinch of salt and a squeeze of lemon juice to a high speed blender and purée.
  2. Transfer the strawberry mix to a large measuring cup/bowl and set aside.
  3. Clean out your blender and add in pineapple, blend until liquified and add in coconut cream,1 tbsp maple syrup, collagen pepetides, pinch of salt, a squeeze of lemon juice and ice. Blend until slushy.
  4. Fill your cups equally with the strawberry mixture, slowly pour the pineapple mixture on top.
  5. Slide a chopstick carefully up the sides of the cup to create a fun lava flow effect.
  6. Garnish with pineapple wedges and serve.
http://www.paleopaparazzi.com/2018/05/lava-flow-mocktails-with-collagen/

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.

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/

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!

Paleo Sour Cherry Gummies

These paleo sour cherry gummies are tastiest and easiest way to add some quality gelatin into your diet! And gut healing gummies really don’t get any cuter than when they’re shaped like little woodland creatures! Especially the hedge hog ones, they definitely bring out the kid in me! I made these sour cherry gummies because my husband has a serious affinity for anything gummy! So it’s a great way to get him to eat grass fed gelatin and would be a great one if you have any kiddos! I’d rather have him downing these instead of a bag of Haribo peach rings (his childhood favorite) any day!

I used this woodland creature mold that my mother in law gave me as a gift last year which is freaking adorable and also silicone, so it’s easy to get them out! I’ve been trying to brainstorm something fun to make in them ever since and finally settled on some delicious gummies. I think it’s actually an ice tray, but where’s the creativity in that, lol! I keep getting messages about where to find the mold, so if you don’t know, well now you know ;) You could use a smaller gummy bear mold, or even just add the mixture to a smallish pan and use little cookie cutters to make them into cute shapes! Go wild and have some fun in the kitchen!

I think these are perfect for back to school! Such a cool treat to add to a lunch box instead of a cookie or a Twinkie! And they jiggle so kids would have a blast playing with them and eating them :) You could even add some probiotic powder to the mixture after it cools down a bit to make this packed full of even more gut healing goodness. I just buy the capsules and empty the powder inside into the mixture before it sets up. Then it could also be a daily probiotic supplement, I think the kids would really love that! Heck I really love it!!

Paleo Sour Cherry Gummies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 18 large gummies

Ingredients

Instructions

  1. Place cherries and all other ingredients into a small sauce pan and heat up on med-high heat until honey is dissolved and your liquid turns a bright red color.
  2. Add contents of the sauce pan to a high speed blender (I used a Vitamix) and blend for a few seconds.
  3. Strain out any skins if you would like and return mixture to the saucepan on med-high to heat up for a few mins.
  4. Add saucepan contents into the high speed blender (I used a Vitamix) again and add in your gelatin a little at a time, making sure it is all completely dissolved into the liquid. Pour into molds and refrigerate for 20- 30 mins depending on the size of your molds.

Notes

Can sub out fresh cherries for 100% cherry juice or tart cherry juice. Can also use all lemon juice if you don't like or have apple cider vinegar, i just think it adds a nice kick.

Not enough molds, just add any of the extra mixture to a pan and cut out into shapes with a cookie cutter or into small cubes with a knife.

http://www.paleopaparazzi.com/2017/08/paleo-sour-cherry-gummies/

I also created a lovely pin below to make it easier to save this recipe for later on Pinterest! Happy Jiggling!!

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/