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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Paleo Breakfast Burrito

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Give up burritos? Heck no!

There’s nothing quite like a big bite into a warm Breakfast Burrito, especially on a crisp morning, or on a camping trip.

It’s my all-time favorite campsite staple, and before I head to the beautiful mountains of Colorado, I always make a few extra burritos to enjoy before I leave…and also on my return!

Here’s my super-simple, totally-swear-by-it, Paleo Breakfast Burrito Recipe:

INGREDIENTS

2 teaspoons coconut oil
1/4 lb grass-fed, ground breakfast sausage
2 eggs
1 Coconut Wrap (we love Julian Bakery’s Paleo Wraps; you can read more about them on our Paleo Products page)
Salt and Pepper to taste

RECIPE

Melt 1 teaspoon of coconut oil in a small saucepan over medium heat and then add the sausage.

Meanwhile, in another small saucepan, melt the other teaspoon of coconut oil over medium heat, and then crack the eggs into the pan and stir into a scramble.

When the sausage is lightly brown and the scrambled eggs are cooked, scoop the sausage and egg into the Coconut Wrap.

Sprinkle with salt and pepper, to taste.

Fold the wrap like a traditional burrito, then wrap it in tin foil.

Next, choose your heating method:

  1. Place your wrapped burrito in a cast-iron pan on medium heat for 2 minutes, flip over and heat for about another 2 minutes, or until hot.
  2. Place your wrapped burrito on a tray in the oven, preheated to 350 degrees, for about 6 minutes, or until hot.
  3. Place your wrapped burrito on a grill over hot coals, or a campfire, and heat for 4 minutes, flip over and heat for about another 4 minutes, or until hot.

Unwrap the top of the tin foil to expose the first half of your delicious home-made Breakfast Burrito and indulge!

Hope you enjoy this recipe as much as I do,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Frozen Mochachino

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Who doesn’t love a tasty Mochachino to sip on happily during the summer months?

The thing is, most coffee shops make their frozen coffee drinks with genetically modified cow milk, whipped cream, cane sugar and artificial syrup. It’s hard to justify that when there’s a home-made Frozen Mochachino solution right here!

This recipe is not only dairy and refined sugar-free, it’s packed with fiber and antioxidants.

There goes the guilt…now you can really enjoy your summer! 😉

INGREDIENTS

Ice (about 6 cubes)
1 cup coconut milk
2 teaspoons instant coffee (or a shot of espresso and a little less coconut milk)
1 teaspoon cacao powder
1 teaspoon honey or raw agave nectar

RECIPE

In a blender or food processor, pulse the ice until finely crushed.
Add the coconut milk, coffee, cacao powder and honey/agave and pulse for about a minute, or until very well blended.
Pour into a glass and enjoy while cold.

It’s so simple and yet every bit as good as a coffee shop Frozen Mochachino!

Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Explained

What is the Paleo Diet?
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A message from Camilla and Melissa

We love to have guest posts and we’re so grateful that others want to share their stories, creations and experiences with all of us. Every individual is entitled to their own health beliefs and we respect everyones wishes. While some of the comments in our guest posts may not be reflective of a true “Paleo Diet”, it is our hope that the common goal of a healthier life will help to guide you in your own health choices.

We are excited to present The Paleo Diet Infographic courtesy of Life Health HQ!

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About Life Health HQ

The Life Health HQ blog has published a new infographic explaining the paleo diet and why so many folks have switched over to paleo eating. The Paleo Diet Infographic uses fun visuals to provide a general overview of the theory behind paleo eating, what foods can and cannot be eaten on the paleo diet, and the nutritional benefits of going Paleo.

Feel free to share this infographic on your own blog or on social media…more power to Paleo!