Devils on Horseback

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“Devils on Horseback” is a very fancy (and somewhat odd) name for the decadent little appetizer otherwise referred to as “bacon wrapped dates.”

In writing this post I did some research on where this now popular appetizer got its name, but it seems there is no clear answer – just a number of fables with not much evidence to back them up.

Regardless of their name, these little devils are so delicious you might just catch yourself making them two days in a row…or at least that’s what tends to happen when I make them!

INGREDIENTS

3 strips bacon, cut in half
6 dates, sliced in half
6 thin slices of a filling of your choice – fillings we love include apple, pear, cooked yam slices, or for those who indulge in grass-fed cheese, that’s a great option as well!

RECIPE

Pre-heat the oven to 425 degrees F.
On a cutting board or prepping plate, make “sandwiches” with the dates, placing the filling of your choice between two date halves.
Then place one date “sandwich” on each slice of bacon.
Roll each strip of bacon around the date “sandwich” to form the bacon wrapped dates, and ideally hold each one in place with an oven-friendly skewer or toothpick.
Once the oven has reached 425 degrees F, place the baking sheet with the bacon wrapped dates in the oven and bake for 15 to 20 minutes, until the bacon is well cooked.
Remove the baking tray from the oven and place each bacon wrapped date on a serving plate.
Enjoy while warm.

As Nick Offerman said,

“You know, it’s hard to beat bacon at any time of the day.”

 

Camilla

@camillacarboni | camillacarboni.com

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The Three Course Paleo Thanksgiving

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It’s that time of the year again…the holidays are here! Which means that it’s time to get your chef hat on and do your best when it comes to maintaining your Paleo lifestyle. Though it can seem overwhelming when it comes to preparing for your holiday feasts it doesn’t have to be.

To keep things simple for you we’ve compiled a three course Paleo Thanksgiving feast. These recipes will make your Thanksgiving preparations quick, simple and Paleo. We may have also added some additional “optional” recipes…just incase three courses won’t cut it!

The Three Course Paleo Thanksgiving:

  1. Paleo Sausage and Fruit Stuffing– Lets be honest, you can’t do Thanksgiving without stuffing.
  2. Lemon Butter Chicken Roast– This recipe can easily be adjusted for turkey, simple update the cooking temp, time and seasoning portions based on the size of your turkey.
  3. Egg-Free, Paleo Pumpkin Pie– The perfect end to a delicious feast!

Of course, sometimes three items simply isn’t enough for a feast. Here are a few other optional recipes to bolster your Thanksgiving meal…

We hope you have a wonderful Thanksgiving and holiday season! As always, we’d love to hear from you, reach out to us on Facebook or Twitter.

Happy Holidays,

Melissa Van Dover

@mvandover | melissavandover.com

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Paleo Sushi

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Camilla and I happen to love sushi. So when we went Paleo we ran into a little bit of a problem. No rice…No sushi. Thankfully we managed to figure out an amazing alternative. This is what we like to call Paleo Sushi. Don’t be scared away, this recipe is simple and easy. It’s also Paleo and easily customizable to your taste buds!

INGREDIENTS

1 large cucumber
stuffings of your choice- I used lox, beets and avocado.
optional- coconut aminos and ginger
equipment- a thin knife (preferably a little flexible)

RECIPE

Wash your cucumber.
Cut the ends off your cucumber and cut your cucumber in half.
This is where the tricky part comes in…do your best to hollow out your cucumber. It doesn’t need to be perfect, you just need to be able to stuff if with all your delicious stuffing choices.
It’ll look something like this…
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Now stuff the cucumber with your stuffings of choice. As a note, when stuffing it with lox, I found it easier to roll the lox up into a tub shape and then insert it.
After you’ve finished stuffing it’s time to cut it into individual pieces. Cut them to resemble your sushi roll of choice.

Then it’s time to enjoy. Ginger or coconut aminos make the perfect addition to your Paleo Sushi. This is one of those dishes that becomes easier the more times you make it. Not to mention that it packs a ton of nutritious food!

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Sweet Potato Gnocchi

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Gnocchi is my absolute favorite pasta dish and when I went Paleo it was something that seemed totally off-limits. Thankfully as I became more accustomed to cooking Paleo I started to venture out and try my hand at making what I thought to be more complicated dishes. This led to me discovering how to make sweet potato gnocchi. It’s Paleo. It’s delicious, and I’m sure you’re going to love it. Did I mention it’s easy to make? You do not need to be an expert chef to whip this up.

INGREDIENTS

4 – 5 medium sweet potatoes (once mashed it will be about 2 cups)
1/4 cup coconut flour
3/4 – 1 cup tapioca flour (+ about 1/4 cup for dusting)
1 tsp salt
water (as needed)

RECIPE

Wash sweet potatoes and puncture with fork multiple times.
Place in microwave and cook on “potato” setting, you should be able to easily insert a fork in them when they are done.
Cut sweet potatoes in half and scoop flesh of potatoes into a bowl, mash together.
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Add coconut flour and salt to potatoes and combine.
Add 1/4 cup of tapioca flour to mixture and combine. Continue to add 1/4 cup of tapioca flour to mixture until you are able to form a ball of dough.
At this point the dough should not be very sticky but should also not be too dry as it could crack. If your dough is too sticky add more tapioca flour, if it is too dry add a little bit of water.
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After your dough has formed, take small handfuls and roll out into a rope, cut into 1/2″ pieces. (If desired you can press lightly with a fork, to get a more traditional looking gnocchi. Or you can leave them as they are.)
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Let dry for roughly 6 – 8 hours.
After drying you can cook your sweet potato gnocchi or store them.
To Cook: Bring a pot of water to a boil, add gnocchi and boil for 60 – 90 seconds or until gnocchi start to float. Remove and serve.
To Store: Gnocchi can be stored in the fridge for 2 – 3 days or frozen.

Combine your gnocchi with your favorite sauce and toppings…the recipe is really that simple. The best part is that your family and friends will think you’re a master chef.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Pumpkin Fritters

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I’ve grown to love pumpkin fritters…as a side dish, as a snack…sometimes even for breakfast! (Don’t judge me, they’re delicious!)

The best part is, they are super simple to whisk together and are 100% Paleo-friendly so you can munch away without any guilt.

So, I thought that as we head into pumpkin season, it was time to share this little recipe secret with you. This might just be my new favorite recipe for this fall!

Here it is…

INGREDIENTS

2 cups cooked (boiled or steamed) organic pumpkin, or butternut squash
1 large egg
2 tablespoons arrowroot flour
1 pinch Himalayan Sea Salt
1 teaspoon cinnamon spice
1 teaspoon coconut oil
Coconut palm sugar and cinnamon spice to taste

RECIPE

Place 2 cups of cooked and mashed pumpkin in a mixing bowl.
Whisk the egg and then add it to the mixing bowl. Mix the egg in well with the pumpkin.
Add the arrowroot flour, salt and cinnamon and mix again until the fritter mix ingredients are well combined.

Next, in a medium saucepan, melt the coconut oil over medium heat.
Using a tablespoon, scoop 2 tablespoons of pumpkin mix at a time into the pan and fry for a few minutes until the underside of each fritter becomes firm and golden brown. Then flip the fritters over and fry for another few minutes until the other side turns a beautiful brown as well.
Remove the fritters from the pan and drain on a paper towel to remove excess oil, if desired.
Continue this process until all the fritter mix has been used.

Sprinkle with coconut sugar and cinnamon, to taste and serve warm.

How’s that for a toasty fall treat?!

Season Greetings,

Camilla

@camillacarboni | camillacarboni.com

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Paleo Potato Salad

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I used to be one of those people who jealously eyed anyone indulging in potato salad at BBQ’s and picnics, in an attempt to steer clear of white potatoes and stay true to my Paleo lifestyle.

And then it dawned on me – there was a sneaky little solution that would have even the most die-hard potato salad fan pondering if anything was different – the white-fleshed sweet potato!

This is a fantastic Paleo Potato Salad option that is so delicious you’ll have to make twice as much so there’s some to share (at least if I’m coming to dinner!)

INGREDIENTS

1 medium organic white-fleshed sweet potato
1 large organic red apple of your choice
1 medium whole sweet and tangy pickle
1 medium organic onion, peeled
4 tablespoons organic, Paleo-friendly mayonnaise
1 heaped teaspoon Italian seasoning
Salt and pepper, to taste

 

RECIPE

In a medium pot, bring water to the boil.
Peel the potato and cut it into uniform slices, about 1/2 inch thick.
Place the potato slices in the pot and let boil.
While the potato cooks, cut the apple, onion and pickle into small cubes, about a half-a-dime-sized, or smaller.
Once the potato is fully cooked, but still firm, remove the potato slices from the pot and allow to cool before dicing into dime-sized pieces.
Combine all the ingredients together and mix gently before adding the mayonnaise.
Toss the salad to spread the mayonnaise evenly.
Add the Italian seasoning, and salt and pepper to taste, and give it one final mix.
Seal in a dish and refrigerate until serving.
(Can be stored up to 5 days in the refrigerator.)

 
This recipe makes 4 to 6 side servings.

I hope you adore this Paleo-friendly side dish as much as I do, and get your potato salad fix while benefiting from the dietary fiber and array of nutrients it offers,

Camilla Carboni

@camillacarboni | camillacarboni.com

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5 Box Lunch Ideas For Back To School

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It’s time for back to school and you might be wondering what to pack for lunch, or maybe what to pack your kids for lunch! Not to worry, we’re here to help.

Here’s 5 ideas for box lunches that everyone can enjoy! Not to mention that they’re easy to make and travel well.

Our 5 Box Lunch Ideas:

  1. Mediterranean Gnocchi – The best part about this dish is that it reheats well and can be easily packed into a container, making a complete meal that will fill you up. Try switching up sauces and adding protein for an endless variety of lunch options that everyone will enjoy.
  2. Paleo Smoked Salmon & Bacon Salad– This salad is hearty and delicious. The best part though…it doesn’t have to be re-heated! For a protein and veggie packed lunch, this is your go-to! Again it can easily be packed in a container for on-the-go convenience.
  3. Simple Tuna Wrap– These wraps are delicious and have all the makings for a full rounded meal. Mix your tuna up before hand and bring your wraps on the side, you’ll be all ready to go when it’s meal time.
  4. Paleo Lamb Gyro– While we recommend re-heating this you could absolutely eat it cold as well, we promise it’s just as delicious. Paleo Lamb Gyros are the way to go if you’re looking for a hearty and filling wrap to get you through the day. An added benefit…no utensils needed.
  5. Quick & Fantastic Paleo Cookies– Nothing compliments the perfect lunch like a yummy, delicious cookie. Download a copy of our Quick & Fantastic Paleo Cookies cookbook to find the perfect cookie for you!

You’ve got your school supplies and ready-to-learn attitude! Now you’ve got your go-to Paleo lunch box recipes.

Happy Cooking,

Melissa Van Dover

@melissavandover | melissavandover.com

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