Chocolate Dipped Banana Bites

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Simple and delicious. That’s my motto for just about everything when it comes to recipes, and these little dessert nibblers are the perfect quick and easy (yet still very decadent and delicious) treat to whip up in a hurry, serve as a party snack, or to pre-make and serve frozen on a hot summer’s day.

Plus, when you pair dark chocolate with banana you get a nutrient-boost while you indulge. What’s not to like about that?!

INGREDIENTS

2 bananas, chopped into inch-sized pieces
1 serving of Paleo Chocolate Sauce
Nuts to sprinkle on top (optional)

RECIPE

Place each banana piece on a toothpick or skewer.
Hold the toothpick/skewer and dip the banana pieces into warm Paleo Chocolate Sauce (coating the banana piece half way ,or entirely, as desired). If you like lots of chocolate, hold or rest the dipped banana pieces on a plate until the chocolate hardens, then repeat with a second dip to double the chocolate coating.
If you want to add nuts, then while the last chocolate sauce layer is still wet, dip the banana pieces in shredded nuts of your preference, dressing the banana pieces as lightly or heavily in nuts as you like.
Allow the chocolate to cool and serve immediately, or place in the freezer in an airtight container and enjoy a frozen dessert later.

Who knew that antioxidants, vitamins and potassium could be this delicious!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Tuna Apple Salad

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Looking for the perfect Paleo work lunch? Look no further! At least it’s my go-to every time I want a staple that is easy to make and sustains me all afternoon long.

This chopped salad uses just 4 main ingredients and takes less than 2 minutes to make.
Here goes…

INGREDIENTS

1 can of tuna or tuna pack
1 tablespoon Paleo mayonnaise
1 apple, chopped into small pieces
1 spring onion stem, chopped into small pieces
Salt and pepper, to taste

RECIPE

Place the tuna and mayonnaise in a bowl and mix well.
Add the apple and spring onion and toss into the tuna-mayo base until well combined.
Sprinkle with salt and pepper to taste and enjoy chilled.

That’s all folks! Simple and easy always makes for a great work lunch.
Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

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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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