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/

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!

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/