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 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/

 

 

 

Sacramento Farm to Fork Dinner

I’ve been waiting for a while now to share this special event I was so lucky to be a part of last week. The reason it’s so exciting is because I was able to come together with a local group of like minded people in my city. We live in Sacramento, California which is the Farm to fork capitol of America. Amazing things are happening in our region, and I’m happy to be a force for change in our community. Most of you  probably already know that I love getting people involved in the real food movement and this event is just one of the many we are using to build that change. My grandfather has been a farmer in this area for over 70 years, so it’s something I am passionate about.

Have you ever wanted to experience the Farm to Fork Life? Here’s a little glimpse of what a dinner made of fresh local produce from Northern California looks like.
appetizers-farmtofork

The lovely local chef Brooke of The Green Boheme prepared the amazing spread for the evening. If you are local and haven’t had her food you are in for a treat because it is incredible! The event was hosted on the lake at the home of Jules and Jeff, owners of Liquidology, the best local juice bar in Sacramento. When we walked in the door there was a beautiful array of hors d’oeuvres. Fresh rainbow carrots and celery with cashew cheeze (my recipe for cashew cheeze can be found here).

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There were also sweet and spicy cashews and a beautiful assortment of spring and summer inspired Liquidology cold pressed juices to sip on while we waited for dinner to be served.

appetizer juice--farmtofork

When we walked out onto the patio, my jaw dropped, such a stunning view! The table and chairs are from a local shop called Design Alchemy and I was instantly smitten!

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The flowers were styled by Thistle and Honey Flowers & Design and I later discovered they were actually sourced from my sweet friends flower farm!

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Every detail was taken care of and many commented that it was like we had stepped into a Pinterest picture!

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As golden hour approached everyone was snapping photos left and right. It was hard not to take pictures of everything! a-chandaleir-farmtofork

There was a light breeze but the sun was still keeping us warm! A perfect Northern California evening!

a-table and flowers--farmtofork

This Raspberry, blood orange and cara cara sparkling drink was SO delicious! This juice screams summer and I cannot wait to try and recreate this heavenly concoction!

a-rasperry juice--farmtofork

As soon as the food came out I was salivating! Chef Brooke makes the most stunning dishes! Real food really is SO beautiful!

a-setting table-Farmtofork

Once the food started coming out, I couldn’t stop drooling. While you all know I love my meat as a Paleo girl, I also absolutely love foods creatively made with only raw fresh ingredients. I LOVE my fresh veggies and fruits and try to get as much of them in my diet as possible!

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Raw mock tuna sushi rolls with a spicy coconut amino dipping sauce. Everything served was raw, gluten free, dairy free and soy free!

a-cabbage--farmtofork

Raw burritos served in red cabbage leaves. The “beans” are made from veggies and seeds and then topped with a nut based cheeze sauces, tomato and cilantro.

A-pizza--farmtofork

Raw pizza, one of my favorites! You can’t go wrong with pizza! The crust is made from nuts, seeds and veggies and topped with more cheeze, basil, olives, tomato and a mock parmesan cheeze. Delish!

a-Salad-Farmtofork

A beautiful all veggie salad made with zoodles, peppers, tomato, greens and a yummy nut based cheeze sauce!

a-burger--farmtofork

Wellness burgers are a favorite of mine at The Green Boheme Cafe Butter lettuce is topped with patties made from veggies and seeds topped with a raw spicy ketchup sauce, yummy fermented pickles, avocado, tomato, red onion and……wait for it……zucchini BACON! Now I love my bacon and so does my husband, but we are complete fans of zucchini bacon!

a-forbidden rice-Farmtofork

A spicy Thai noodle salad made with purple forbidden rice (which is actually a seed and not a grain) onions, peppers and cilantro. Are you drooling yet?

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And a beautiful berry salad with fresh mint! Totally in love with that gorgeous bowl and bird spoon!

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Such a feast! Not pictured was a decadent chocolate tart, lemon cookies and nut based ice cream for dessert! We were all so stuffed and well nourished by the end of this incredible feast!

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My favorite part is that almost 100% of this meal can be found at my local farmers market. I love supporting my local farmers in the region and I absolutely love living in the Farm to Fork capitol of America. If you live in the area, I’d love to meet up at the farmers market or any of the wonderful real food places in the area! If you don’t live here, you should definitely visit Sacramento some time soon!

a-topview--farmtofork