South African Style Coleslaw

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In South Africa, coleslaw is a favorite summer side-dish, and I haven’t forgotten my heritage!

Thankfully, my Mom has a delicious coleslaw recipe that has become a staple at summer BBQs.

Her recipe makes a side salad for 4 to 6 people and it’s as easy as…

INGREDIENTS

Salad:
1/3 of a small red cabbage, shredded
1 sweet red apple, diced into small pieces
1 medium carrot, grated
1 small white onion, chopped into small pieces
1/2 cup of raisins

Dressing:
1 teaspoon coconut palm sugar
1 teaspoon balsamic vinegar
Salt and ground black pepper, to taste
4 heaped tablespoons of Paleo mayonnaise (more if you like a very creamy dressing)

RECIPE

In a medium bowl, layer the cabbage, apple, carrot and onion, then add the raisins.
Toss gently to mix the salad.
In a separate small bowl, mix the dressing ingredients together well.
Add the dressing mixture to the salad bowl and toss until thoroughly mixed.
Refrigerate and enjoy chilled when serving.
I hope you enjoy my Mom’s recipe as much as I do!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Pasta Bolognese

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It’s hard pressed to find anyone that doesn’t love Italian, but when you’re Paleo, it often means making your favorite Italian recipes Paleo-friendly at home. This recipe was created for that exact purpose – to satisfy cravings for traditional Italian, in a Paleo-friendly way.

Growing up, we’d always enjoy Spaghetti Bolognese: pasta with a simply meat-based sauce originating from Bologna, Italy. Today, I can’t resist having this childhood favorite at least once a month, and thankfully Cappello’s almond-flour pasta makes this possible.

Let’s dive straight into the recipe:

INGREDIENTS

1 teaspoon coconut oil
1 lb ground beef
2 servings of home-made Marinara Sauce
1 pack Cappello’s Fettucine (available in most health food stores)

RECIPE

In a large saucepan, melt the coconut oil over medium heat.
Place the ground beef in the pan to cook, stirring often.
Once the meat is light brown, add the pre-made Marinara Sauce, cover with a lid and allow to simmer for about 5 minutes. This forms the home-made Bolognese Sauce.
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In a medium pot, bring water to the boil and then add a pack of Cappello’s Fettucine.
Allow to cook in the boiling water for 45 seconds to a minute, stirring a few times.
Strain the pasta, plate it and dish a generous scoop of Bolognese sauce over the pasta before serving hot.
Top with ground black pepper, as desired.

Who says you can’t enjoy Italian and still be 100% Paleo?!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Shrimp and Pear Skewers

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You may have noticed by now that I’m a big fan of appetizers! Anything small that can be munched on in-between meals or before a delicious dinner is right up my alley, and this shrimp and pear skewer appetizer is no exception.

The below recipe makes 1 skewer. Double, triple or quadruple as desired!

INGREDIENTS

2 x 1 tablespoon coconut oil
3 shrimp
1 garlic clove, chopped finely
¼ pear, sliced into 4 thin strips
1 tablespoon raw agave nectar

RECIPE

In a medium saucepan, heat 1 tablespoon coconut oil over medium heat.
Add the shrimp and garlic and cook until the shrimp are firm (about 4 minutes on each side), then remove from the heat.
In a small saucepan, heat the other tablespoon of coconut oil over medium heat.
Add the pear strips and agave.
Stir gently to caramelize the pear in the agave nectar and cook until the pear is soft (approximately 1 minute.)
Using a wooden skewer stick, skewer one shrimp, followed by two pear slices, another shrimp, the last two pear slices and then the final shrimp.
Serve hot.

Easy and impressive 😉

Camilla Carboni

@camillacarboni | camillacarboni.com

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Lox Avocado Rolls

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If a sushi roll and a lox bagel where to merge into one delicious bite sized Paleo snack, I think this might just be it!

This super simple wrap that makes an excellent healthy lunch or perfect Paleo appetizer is made with just 4 ingredients: a coconut wrap, lox, avocado and kale.

Better yet, each ingredient is jam-packed with goodness, such as fiber, vitamins and essential oils. It truly is clean-eating at its finest – ideal for the start of the New Year!

INGREDIENTS

1 Coconut Wrap (we love Julian Bakery Paleo Wraps)
1/2 an avocado, sliced into thin strips
1/4 cup kale
3 to 4 slices of lox (fillet of brined salmon)

RECIPE

Place the coconut wrap on a plate.
Starting with the avocado, place thin strips down the middle of the wrap.
Then put a layer of kale and lox on top of the avocado layer.
Starting on one empty side of the wrap, roll the wrap over the center toppings, towards to the empty side, as tightly as possible. (Think sushi rolling and you’ll be in business!)
Once the wrap is tightly rolled, use a sharp knife to slice it into bite-sized pieces and serve chilled.

Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

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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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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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