Paleo Peppermint White Hot Chocolate

I figured since it’s December it’s finally acceptable to start posting all the cozy winter drinks, even if it’s still not that cold in California compared to the rest of the country. I mean it was 40 degrees when I woke up this morning and I kinda felt like I was going to die, ha ha! Well not really but I have become wayyyy too acclimated to California weather after living in basically the North Pole (Idaho) in college.

I remember the very first time I busted my arse slipping on ice while walking to class and having my nose hairs freeze to icicles only to instantly defrost once I walked into my classes, yikes! Oooh the fond memories of living in the arctic lol! I was a California girl through and through though, no matter how long I lived there I still was the crazy girl wearing flip flops in the snow. One thing that got me through the brutal winters there was hot chocolate, lotttts and lotttts of it!!

I wish I had this peppermint white hot chocolate recipe when I was there, I think it would have been the perfect drink on those blustery days! It has such a creamy, buttery flavor with a wonderful pop of peppermint that just makes it outta this world yummy! You can find the RECIPE HERE! You could also add my homemade marshmallows to make this hot chocolate epic!

I had so much fun creating this recipe with my friends over at Vitacost, they always make my shopping experience amazing! So many great paleo options to shop on their site with deals every day and SUPER fast shipping, like Amazon Prime fast you guyssss! I hope you make a mug of this belly warming drink to help you celebrate the most wonderful time of the year!

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

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

I can’t quite remember when my love affair for crispy smashed potatoes began but it hasn’t stopped and I’m not sure it ever will. That is unless I become deathly sick from eating potatoes so I’m crossing my fingers that  NEVER happens! Now don’t get me wrong, these will taste really freakin amazing just topped with a little melted ghee with a sprinkle of salt and pepper. But smother each crispy morsel with some chipotle aioli and crunchy baked prosciutto pieces and I guarantee you will be praising my name, ha ha!

I usually make a batch of chipotle aioli using my homemade mayo recipe as the base and then add in enough chipotle powder to suit the spice levels of those I’m feeding. Add in as little or as much as you would like. You can even divide the mayo in half and make a mild and spicy version. If you want an even easier option for the chipotle aioli, you can just buy a jar of Primal kitchen Foods Chipotle lime mayo. I’ve done it with both and loved the results either way!

I think the funnest part of making this recipe is smashing down the potatoes with a plate! If you have any frustration to release than I highly recommend making this recipe lol, It’s very therapeutic 🙂 If you have kids, the smashing part may be a great way to let them help in the kitchen! Just make sure to monitor them so they don’t make them into mashed potatoes 😉

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

Yield: 4 servings

Ingredients

    For Potatoes:
  • 2 lbs of small potatoes (about 1.5 inches in diameter)
  • 1/4 cup olive oil
  • salt & pepper to taste
  • chipotle aioli, see below
  • 6-8 pieces of prosciutto, check labels
    For Chipotle Aioli:
  • batch of homemade mayo makes about 1 cup
  • chipotle powder to taste
  • salt to taste

Instructions

  1. Line 2 baking sheets & preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half & bake for 5 mins., flip & bake for another 5 mins. If it still isn't crispy, set oven to broil & cook for an additional min. Set aside to cool.
  3. Place potatoes in a pot and cover with water. Add salt bring to a boil. Lower heat & simmer for about 12 mins or until fork tender. Drain and cool.
  4. Using a small plate, carefully smash potatoes to make about half an inch. Place onto lined baking sheets & drizzle with oil.
  5. Roast for about 30 mins. (turn over at 15 mins) or until potatoes are crispy.
  6. Let cool for a bit and top with chipotle aioli, salt & pepper to taste, crumbled prosciutto and enjoy!
http://www.paleopaparazzi.com/2017/08/crispy-smashed-potatoes-prosciutto-chipotle-aioli/

I’ve been meaning to add this recipe to the blog ever since my Whole30 takeover on Instagram and Facebook last month. I had so much fun during my takeover and this was one of the most popular recipes I shared on there, along with my Easy Grilled Pesto Kebabs. Those two recipes made together for a meal would be epic! These whole30 friendly Crispy Smashed Potatoes with Prosciutto and Chipotle Aioli would also be a perfect appetizer to bring to a game day party or an upcoming holiday gathering! I’m happy to say it’s here on the blog to stay, so you can print it out and pin to pinterest for safe keeping!

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!!

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.

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/

We Can Do Hard Things-My Infertility Journey

A few days ago, I was reminded of how blessed my family truly is. Sometimes we forget because life just makes us busy and we don’t always take time to reflect on how far we’ve come. This morning as I was reciting affirmations and reading out loud the things I’m grateful for, I realized I needed to share my thoughts and journey on here. On Valentine’s Day my husband and I did what most couples do, we exchanged cards and gifts and we enjoyed a night in together. But what stuck out the most wasn’t the flowers, or the chocolate, or the wonderful meal we had together, it was a short but beautiful note that my husband left in my card. In the note he reminded me how we moved into the house we now live in on Valentine’s Day, nearly eight years ago and that he never would’ve thought that we would be sharing so many amazing memories together.
Valentine's day card
 At that time we had just moved into our home after my husbands traumatic brain surgery and stroke.  We had been living with his mother for about a month after we were released from the hospital and rehabilitation center. It wasn’t our fanciest most romantic Valentine’s Day, we barley had any furniture in our new house. A card table with a few chairs to eat meals at together, a bed and a couch. It wasn’t much, but it was ours and we felt blessed to be on our own again. In a place we could be alone and call home. It was a trying but somehow sweet time in our young marriage. When you’re helping your husband with common daily tasks most people can do on their own It really makes you appreciate good health and independence. We really leaned on each other during this time. It also created for us a special bond early on in our relationship. I will always be grateful for that bond, because it has gotten us through some really tough times.matt brain surgery and stoke- leaving kaiser in wheelchair
 I had just lost my job due to the recession and my husband had to dissolve his business as he was unable to work at all. It was sometimes hard to envision what the future would hold for us as a family, but somehow we clung to our faith. A few years later I was diagnosed with an extremely painful and debilitating autoimmune disorder, endometriosis, and underwent surgery to remove as much as possible. Another wrench was thrown into the mix, and at times we felt alone and confused while other times so loved and blessed. I think it’s just natural to go through these emotions. To say that I was always positive about the future wouldn’t be honest, I had moments of doubts and moments where I felt like God was truly taking care of things. The times I felt the tender mercies of my maker, really enlarged my heart and whispered that something great was at hand.
We can do hard things-my Infertility Journey
It’s been almost 10 years since we started trying to get pregnant. A few years after I was diagnosed with endometriosis, I started my Paleo journey along with natural healing methods. I tried accupuncture and was working closely with my acupuncturist to increase my chances of fertility. After about a year into the process I just decided to take a bit of a break from it all, it was wearing on me and I just needed to not put so much pressure on myself. I was grateful for the time we had to rebuild our lives together and trying to see the gift that it was to not have children at this point in our lives. With the celebration of my 36th birthday last month and a lot of prayer and planning with my sweet husband, we decided to not go the completely natural route this time. We feel that at some point in the next couple of years another surgery for him will probably occur, we may have more time, it’s just never known exactly when that will arise. With that and my age we have enrolled in an infertility program.
my fertility flowers
These are my fertility flowers, I have decided to keep them in my home as a reminder that beautiful things are to come. I will continue to replace them every week or so to keep me focused on the good things life has to offer. When you see a bouquet of flowers in my future posts, you can probably guess I am going to update you on our infertility journey. The ups and the downs, the triumphs and diapointments, because it’s all a part of this life. We take it as it comes, because we can find the good in anything that comes our way. We just have to open our eyes and our hearts.
my fertility flowers-2
 I have started doing multiple tests and one of them showed that a surgery for me to repair some things in order to get pregnant may be necessary, so doing things 100% natural may just be out of the cards for us. I may not have been ok with that a few years ago, but today I am a peace with it. I have put so much time and energy into healing naturally, it really has put me in a much better place to become pregnant, God willing.  We are diving in and are scared and excited all at the same time to see where things go. If needed we have decided that we are open to IVF, it’s just unclear if we need to go that route at this point. And if we never get pregnant, sure it will be hard, but we are willing to accept that and continue our plans for a family, whatever that means. Adoption has never been out of the question for us, we are excited to build our family whatever it takes.
tulips-fertility flowers
I’m trying to be gentle with myself this year, I hope that whatever struggles you are dealing with that you will be gentle with yourself as well. There is so much love and beauty in this world. Please know that I am here for you whatever hard things you may be facing, your stories and perseverance give me hope and propel me forward. Thank you for sharing this journey with me. I will continue to update you along the way. We can do hard things, they help us grow stronger and keep us humble. May you find the blessings of this day and have a grateful heart, it truly is the key to happiness!
All my Love,
Kendra

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/

 

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

Whole 30 Chicken Veggie Poppers

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’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/

EasyChickenVeggie 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/