Pear and Prosciutto Salad

Pear and Prosciutto Salad
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For those times when you need to plate up a something delicious to serve for unexpected guests, or you just feel like treating yourself to a gourmet salad lunch with a crisp glass of Chardonnay, this is the go-to recipe!

Super simple, yet elegant, this summer salad pairs the gentle, slightly sweet notes of pear with the slightly salty taste of cured Prosciutto.

INGREDIENTS

1 cup mixed greens
1/2 ripe pear, chopped
1 to 2 slices of Prosciutto, cut into bite sized strips
Balsamic vinegar for dressing

RECIPE

On a salad plate, toss the mixed greens of your choice, before topping them with the chopped pear and Prosciutto strips.
Drizzle with balsamic vinegar…and just like that you’re ready to enjoy a decadent summer salad!

Camilla Carboni

@camillacarboni | camillacarboni.com

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7 Tips For Paleo Living While Traveling

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Trying to maintain a healthy lifestyle while traveling is a challenge. Let’s be honest, often times when we’re traveling it’s difficult to stay on track. Especially if you’re running around to meetings or have limited food options, lets say if you’re stuck in a theme park.

Don’t worry though, maintaining your paleo diet while traveling isn’t impossible. It just takes a little more work and determination.

The top 7 tips for staying paleo while traveling:

  1. Don’t wait till the last second- make sure you have snacks on hand or start preparing for a meal before you’re starving.
  2. Stay hydrated- often times we get so caught up with what we’re doing when we’re traveling that we forget to drink water. Your body can confuse thirst for hunger, so make sure you stay hydrated.
  3. Visit the grocery store- buying snacks or food from a restaurant or the hotel gift shop can be expensive and often times there are no paleo options. Take a half hour break and run to the local grocery store and pick up some fruits and nuts to stay on track.
  4. Preview the restaurant menu- before you go out to lunch or dinner spend 5 minutes online and find the best paleo option for your meal.
  5. Keep it simple- when you eat out keep it simple, vegetables and protein are always a safe bet. If you don’t know what to get order a steak, chicken breast or fish fillet and pair it with some veggies.
  6. Start off right- you’re much more likely to stay on track throughout the day if you start it off right. Make sure to eat a paleo breakfast and get in your morning exercise, you’ll be much more likely to stay on track for the rest of the day.
  7. Think about your options- it’s so easy to say that you can’t, before you get their think about your options and think about what you can control. You’ll be amazed at what you can actual control if you don’t count yourself out right away.

Maintaining your paleo lifestyle while you’re traveling isn’t impossible, it just takes a little extra work. Don’t give up before you’ve started, you’ll be amazed at how manageable it actually it is.

Here’s To Staying Paleo!

Melissa Van Dover

@melissavandover | melissavandover.com

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Mediterranean Gnocchi

Mediterranean Gnocchi
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Sometimes it’s nice to indulge in a pasta-like meal, and thanks to Cappello’s, it’s now easy for the Paleo Community to do just that.

Cappello’s is a Colorado-based company that specializes in grain-free products. They make delicious Paleo pasta, pizza and cookies and their products are now readily available in most health stores (in the freezer section), as well as in bulk online.

Occasionally I’ll have a craving for a simple Mediterranean meal – the kind I used to indulge in regularly before I began following a Paleo lifestyle – and this recipe always proves to cure my nostalgia…

INGREDIENTS

Cappellos Gnocchi

1 pack Cappello’s Gnocchi
1 flat teaspoon coconut oil
1 tomato, chopped
1 sprig green onion, chopped
1/2 teaspoon crushed garlic
2 tablespoons olive oil

RECIPE

In a small pot, bring water to the boil.
Add 1/2 pack Cappello’s Gnocchi and boil for about 5 minutes (or until the gnocchi floats to the surface), stirring often.
Meanwhile, in a small saucepan, melt the coconut oil over medium heat.
Add the tomato, onion and garlic to the saucepan and cook over low heat until the gnocchi is ready to serve.
Drain and plate the gnocchi, then top with the tomato-onion-garlic mix and finish with a drizzle of olive oil.

Enjoy while piping hot!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pesto Simmered Portobellos and Tomatoes

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This recipe is a simple yet delicious side dish. For those of you that have completed the Paleo Cleanse, you’ll also notice that it is similar to our Grilled Portobello Pesto dish. While I often serve this as a side dish it’s also a great option if you don’t feel like meat or have to serve someone who does not eat meat.

INGREDIENTS

Salt (optional)
1 cup of basil leaves
1 clove of garlic
1/8 cup pine nuts
1/3 cup + 2 tablespoons olive oil
2 Portobello mushrooms
2 tomatoes

RECIPE

In a food processor place salt, basil, garlic & pine nuts.
Process mixture while streaming in 1/3 cup of olive oil.
Clean gills out of Portobello mushrooms, wash and slice mushrooms into strips.
Wash and cut tomatoes into slices.
In a frying pan, heat 2 tablespoons of olive oil over medium-high heat.
Place mushrooms and tomatoes in frying pan and cook, flipping occasionally.
After 5 minutes add pesto mixture to mushrooms and tomatoes.
Continue to cook for about 5 more minutes or until mushrooms and tomatoes have reached your desired tenderness.
Remove from heat and serve.

This recipe is simple to make but it tastes gourmet. As a fun side note, you can make extra of the pesto and store if for other recipes that you’re planning to make in the coming week.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Salmon Pate

Salmon Pate
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Pate has always been a favorite of mine to serve at dinner parties. It’s an easy to make, but gourmet-looking-and-tasting treat, that pairs well with dipping vegetables.

Inspired by my Mum’s Tuna Pate recipe, I decided to try a salmon version that incorporates Cucumber Dressing for a fresh and light flavor.

INGREDIENTS

1/2 cup Cucumber Dressing
1/4 cup cooked salmon
Freshly squeezed juice of 1/2 a lime
Salt and Pepper (optional)

RECIPE

Place the Cucumber Dressing, salmon and lime juice in a food processor and pulse until well combined.
Add salt and pepper to taste and then serve chilled.

The recipe makes an individual serving.

Bonus: This pate recipe also makes a great topping for a salad or atop a slice of Paleo Rosemary Bread.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Cleanse Reset

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Can you believe we’re almost a third of the way through 2016? I can’t. If you’re like me then the time has surely flown by and maybe a few of your goals have found their way off track. Now is a good time to take a second look at your goals and find your way back to the path that will help you accomplish them.

One of the first goals that tend to go off track for people is their diet and health focused goals. This is because these goals require daily commitment and a day or two off can easily derail months of hard work.

If this is the case for you, don’t worry. The Paleo Cleanse was set up to help in these instances, it is a 30 day commitment that was created to help you get back on track with eating and living well. Committing to the cleanse for these 30 days will help you break any bad habits you’ve created or fallen back to since the beginning of the year.

If you’re ready to get back on track or need help keeping on progress with your goals, commit to the 30 day, Paleo Cleanse. As always we’re here to help you on your journey.

Purchase your copy today! 

Happy Reading!

Melissa Van Dover

@melissavandover | melissavandover.com

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Lemon Butter Chicken Roast

Lemon Butter Chicken Roast
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Roast chicken is always a great dish to serve when entertaining, or even to make to portion off and have delicious pre-cooked protein available throughout the week.

This Lemon Butter Chicken Roast recipe is easy to make and comes hot out of the oven with tenderness and favor.

INGREDIENTS

1 whole baby chicken (about 3 lbs), fresh or defrosted
4 tablespoons grass-fed butter (2 x 2 tablespoons)
2 teaspoons garlic, fresh chopped or powder granules (2 x 1 teaspoon)
2 tablespoons fresh lemon juice (2 x 1 tablespoon)

RECIPE

Pre-heat the oven to 425 degrees F.
Place the chicken upside down in the center of a large oven dish and separate the legs.
Melt 2 tablespoons of butter and pour it into a small bowl.
Mix into the butter 1 tablespoon of lemon juice and 1 teaspoon of garlic.
Reach under the skin and coat the chicken with a generous amount of the lemon butter mixture on all sides. Pour the remainder of the mixture over the chicken and set in the oven for 25 minutes.
After 25 minutes, repeat the above – mix the other 2 tablespoons of melted butter with 1 tablespoon lemon juice and 1 teaspoon garlic and coat the chicken.
Turn the oven temperature down to 325 degrees F and place the chicken back in the oven to roast for about another 45 minutes to an hour.
Once the chicken is well cooked (the interior temperature on a thermometer reaches 165 degrees F), remove the bird from the oven and allow it to sit for at least 10 minutes.
Drizzle the natural juices from the oven dish over the chicken pieces for extra lemon butter flavor and to add moisture before slicing and serving.

Note: While this recipe does not call for the removal of the neck and giblets, as these parts of the chicken are excellent sources of protein, they can certainly be removed, or kept separate and cooked later on the stove top if preferred. To learn more about Nose To Tail eating, click here.

Camilla Carboni

@camillacarboni | camillacarboni.com

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