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.

 

 

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!

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!

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/

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/

 

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