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.

 

 

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/

 

Chocolate Chunk Ice Cream Sandwiches

The days have been getting hotter and hotter as summer time settles in the California valley, and sometimes those nostalgic summer treats I used to enjoy as a kid are just calling my name and begging to be recreated, you feel me?

My nieces came over yesterday to hang out and both of them follow a modified paleo diet, so I though it would be perfect to have them help me make some ice cream sandwiches. They helped me make the ice cream, which is made mainly from frozen bananas. I tried to make the ice cream easy enough for them to help me with and they did great! If you are following me on the cool new app Periscope you likely saw us make these together live! If you’re not on Periscope yet, download that baby and hop on there! It’s super fun to watch your fave people on social media broadcast live and chat with them!

For the cookie portion, I modified the recipe for my cinnamon raisin cookies I created a few years back and turned them into a chocolate chunk cookie. They turned out SO GOOD!! I need to keep some dough in the freezer on the regular because the cookies alone are AMAZING and I can’t get enough of them! I also made the chocolate chunks from scratch since I don’t really like my store bought options, but to speed up this recipe use something like Enjoy Life Chocolate Chunks/Chips (if you tolerate them) or your fave clean chocolate bar and cut up into chunks. Since my chocolate chunks are homemade and more melty, I try to add them a few minuets before taking the cookies out of the oven. If you would like the recipe for my chocolate chunks, leave me a comment below and I’ll add the recipe on here!

(UPDATE: If you would like the recipe for the homemade chocolate chunks, head to my Chocolate Hearts Recipe. This is the same recipe I use to make the chocolate chunks, minus the strawberries and cacao nibs. Just spread out the chocolate mixture in a shallow pan, put in freezer to harden and chop into chunks!)

So on to what you have been waiting for, the recipe!!

Chocolate Chunk Ice Cream Sandwiches

Ingredients

    FOR CHOCOLATE CHUNK COOKIES
  • 2 cups almond flour (I used Honeyville)
  • 6 tbsp coconut flour
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt, plus a few pinches more if you like a saltier cookie
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 cup of Enjoy life chocolate chunks (or a clean chocolate bar chopped up)
    FOR CHOCOLATE ICE CREAM
  • 3 frozen bananas
  • 2 tbsp coconut or almond milk, or a little more if needed
  • 4 tbsp Cacao powder, use less or more depending on how chocolatey you want it
    FOR VANILLA ICE CREAM
  • 3 frozen bananas
  • 2 tbsp coconut or almond milk, or a little more if needed
  • 1/2 tsp vanilla extract/seeds from 1/2 a vanilla bean

Instructions

    FOR CHOCOLATE OR VANILLA ICE CREAM
  1. Make the ice cream first so it has time to harden (you can make this a day ahead to speed things up).
  2. Cut up 3 ripe bananas and freeze them.
  3. Place frozen bananas in a food processor and blend for a few mins., scraping down sides as needed.
  4. Add coconut/almond milk and blend until it starts to get smooth.
  5. FOR CHOCOLATE- Add your cacao powder and blend until really smooth and no chunks remain.
  6. FOR VANILLA- Add your vanilla extract/vanilla bean seeds and blend until really smooth and no chunks remain
  7. Scoop into a freezer safe bowl, cover and freeze for about an hour or until it hardens up and is thick enough to scoop.
    FOR CHOCOLATE CHUNK COOKIES
  1. While you're waiting for your ice cream to set up, make the cookies.
  2. Preheat oven to 350 degrees.
  3. Line a baking sheet with parchment paper.
  4. In a medium bowl add almond flour, coconut flour, baking soda and salt and mix until combined.
  5. In a small bowl add egg, coconut oil, honey, maple syrup and vanilla and whisk together.
  6. Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
  7. Add chocolate pieces and gently mix into dough, reserve a few to decorate with later.
  8. Roll dough into equal sized balls, about an inch in diameter and flatten them to about 1/2 inch thickness and place on the baking sheet.
  9. place in the oven for aprox.12-15 mins. or until the center of cookies are no longer completley soft and have browned on top.
  10. Place on a wire rack until cool enough to handle and transfer to the freezer and let harden for about 15-20 mins.
  11. Take cookies and ice cream out of the freezer.
  12. Scoop a good amount of ice cream on to a cookie and top with another cookie. I use my fingers to clean up the edges and smooth them out.
  13. Next you can add extra chocolate chunks around the sides if you like a lot of chocolate.
  14. You can enjoy them as is, or place them back in the freezer til they harden up and ENJOY!
http://www.paleopaparazzi.com/2015/06/chocolate-chunk-ice-cream-sandwiches-chocolate-dairy-free-ice-cream/

Carrot Cake Muffins

carrot cake muffins

Did you know that tigernuts (aka chufa) are actually not nuts, but tubers? These amazing little tubers resist digestion, so they are a perfect prebiotic to feed the good bacteria in our guts! How awesome is that?! Tigernuts are also AIP friendly, so those who are avoiding nuts will love this flour!  I love to make yummy treats with the flour and use the whole tigernuts to snack on because they’re sweet, chewy & so addictive! I also like to soak the whole tigernuts to make my own flavored horchata drinks. Growing up in SoCal I was addicted to horchata, but it was made with rice and loaded with refined sugar, SO unhealthy! Come to find out, the traditional Mediterranean way to make it is with tigernuts and not rice. So many great uses for Tigernuts!

I used Organic Gemini’s tigernut flour to make these yummy Carrot cake muffins and they were a huge hit in our house! Organic Gemini also sells yummy flavored horchata drinks and a granola. Go check them out because they have amazing products!

Are you ready for this delicious recipe? Without further adieu

Carrot Cake Muffins

Yield: Makes aprox 6 muffins.

Ingredients

  • -3 eggs
  • -1 1/4 c shredded carrots
  • -1/2 c TigerNut flour
  • -1/4 c coconut flour
  • -4 tbs ghee/coconut oil, melted
  • -1/4 c maple syrup
  • -1/4 c coconut sugar
  • -1/4 c raisins
  • -4 tsp cinnamon
  • -1 tsp vanilla
  • -1/2 tsp nutmeg
  • -1/2 tsp ACV
  • -1/2 tsp fresh grated ginger
  • -1/4 tsp baking soda
  • -1/8 tsp ground cloves
  • -1/8 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix eggs, maple syrup, coconut sugar and vanilla in food processor until combined.
  3. Add the rest of the ingredients, except for raisins, and mix until fully incorporated.
  4. Add raisins and stir in by hand.
  5. Fill a muffin tin with liners and fill 3/4 full.
  6. Cook in oven for 25-28 mins or until a toothpick inserted comes out clean.
http://www.paleopaparazzi.com/2015/03/carrot-cake-muffins/

carrot cake muffins full

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!

prosciutto

avocado prosciutto stuffed mushrooms2

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/