Author: Camilla Carboni

Stuffed Jalapeños

Standard

If you’re a spice fan like me, it’s hard to resist a spicy dish and stuffed jalapeños are one of my all-time favorites to whip up as a snack, to nibble during a sports game, or to serve as an elegant appetizer.

The jalapeño was named after the Mexican town of Xalapa (which is also spelt, Jalapa, and is pictured below).

http://www.radiover.info/n.php?id=88860

Jalapeños are rich in vitamins, minerals and antioxidants and are believed to cure colds and prevent allergy symptoms. That said, if you have a lower spice tolerance, green or red peppers make a great substitute in this incredibly simple dish. I leave it to you to go mild, medium or hot!

INGREDIENTS

3 jalapeños, sliced in half long ways down the middle
1/8 pound ground Italian sausage
3 Sun-dried tomatoes, sliced in half
Oregano spice or Italian seasoning

RECIPE

Line a baking tray with foil or parchment paper and place the halved jalapeños on the tray with their open side facing up.
Sprinkle Oregano or Italian seasoning on the jalapeños, and then add a Sun-dried tomato slice to the center of each one.
Top with ground sausage, pressing it firmly into the jalapeño shell.
Place in the oven for 15-20 minutes.
Plate, sprinkle with a little more seasoning and enjoy while piping hot (in both senses of the word!)

Snack time has never been this tantalizing, and this simple!

Happy Paleo snacking,

Camilla Carboni

@camillacarboni | camillacarboni.com

Cumin-Spiced Baked Chicken

Standard

We all have those nights when cooking is quite literally the last thing we feel like doing. That’s when baked entrees are all the more appealing! This cumin-spiced baked chicken dish takes less than 5 minutes to prep and will cook while you relax. It’s a great dish for lazy evenings, or for when guests are over and you need to whip up a tasty meal without spending hours in the kitchen.

What’s more, cumin provides an abundance of natural iron, magnesium and calcium. Sprinkle it on generously!

INGREDIENTS

1 tablespoon coconut oil
1 tablespoon garlic, finely chopped
1/4 cup dried apricots
1/4 cup coconut milk
2 tablespoons cumin seeds
2-3 organic chicken thighs

RECIPE

Preheat the oven to 375 degrees F.
In a baking dish, place the coconut oil, garlic, apricots, coconut milk and cumin seeds and stir to make a paste.
Add the raw chicken thighs and coat them in the paste.

Cumin-Spiced Baked Chicken PreCooked

Place the chicken dish in the over for 45-50 minutes.
Remove from the oven temporarily, flip the thighs and stir the liquid in the baking dish, drizzling it over the chicken before placing the dish back in the oven for about an hour, or until the flesh is well-done.
Remove from the oven, plate immediately and serve hot with vegetables or a side salad.

That’s chicken-ala-cumin! Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

Chocolate Date Nut Balls

Standard

As far as desserts go, this one’s pretty good for you! Protein, dates, nuts and the superfood qualities of cacao powder, turn this delicious dessert into a guilt-free pleasure.

Date Nut Balls were my all-time favorite growing up and now, while happily living a Paleo lifestyle, I turn to them even more for a quick and easy solution to an indulgence craving.

INGREDIENTS

1 organic, free range egg
2 tablespoons vegan shortening
1 tablespoon coconut palm sugar
1 tablespoon cacao powder
1/2 cup dates, pitted and chopped
1/2 cup walnuts, chopped
1/2 cup coconut flour or coconut flakes (if you have a sweeter tooth, use the coconut flakes)

RECIPE

Makes 10 Chocolate Date Nut Balls:

In a medium saucepan, melt the vegan shortening on low heat.
Add the egg, coconut palm sugar and cacao powder and stir quickly until thoroughly blended.
Toss the dates and walnuts into a mixing bowl and pour in the heated mixture.
Stir until the mixture covers the dry ingredients.
Using your hands form the mixture into bite sized dessert balls and hold in place with a tiny sprinkle of coconut flour or coconut flakes.
Place in the refrigerator for about an hour to cool before serving.

For added decadence, dip the date nut balls in Chocolate Sauce and add an extra sprinkle of coconut or mint before placing them in the refrigerator to cool.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

Italian-Style Stuffed Mushrooms

Standard

Mushrooms are a great source of important nutrients. They provide potassium, selenium, riboflavin, and vitamin D, making them a healthy contribution to your diet. Just add a little bacon and some garlic and you have a taste sensation and an excellent Paleo snack!

Here’s my favorite Italian-Style Stuffer Mushroom recipe:

INGREDIENTS

5 button mushrooms
2 tablespoons crushed garlic
1/2 strip nitrate-free bacon, cut into small pieces
1 organic tomato
Oregano spice

RECIPE

Preheat the oven to 350 degrees F.
Wash the mushrooms and remove their stems.
Place the mushrooms open-side up on a foil lined baking tray and fill each opening with garlic.

Stuffed Mushrooms
Add bacon bits on top of the garlic in the mushroom opening and then top with tomato.
Press the tomato firmly (fit into the mushroom opening if possible) to hold in place.

Stuffed Mushrooms 2
Sprinkle with oregano and place in the oven.
Bake for approximately 15 minutes before removing from the oven and serving hot.

It’s really that simple to go from uncooked bland mushrooms to gourmet Italian-Style appetizer treats in less than 20 minutes!

Happy weekend snacking,

Camilla Carboni

@camillacarboni | camillacarboni.com

Salted-Chocolate Brownies

Standard

They are the quintessential American treat that we simply can’t live without. They being Brownies of course! So, as I live my American Dream, I felt it was my duty to concoct a Paleo Brownie recipe that rivaled the traditional wheat-flour and refined-sugar based treats. Thankfully, it worked!

This brownie recipe is absolutely indulgent and is 100% gluten-free.

INGREDIENTS

1 cup coconut flour
1/4 teaspoon baking soda
2 shakes sea salt
Half a slab of organic dark salted-chocolate
1/3 cup organic dark chocolate chips
7 dates, pitted
3 eggs
1/2 cup coconut oil
1 teaspoon vanilla essence
1 tablespoon coconut oil for greasing

RECIPE

Pre-heat the oven to 350 degrees F.
Pulse the flour, baking soda and sea salt in a food processor.
Add all the chocolate and the dates and pulse until gritty.
Add the eggs, coconut oil and vanilla essence and pulse until well combined.
Scoop the mixture into a greased baking dish; 6 x 6 makes thicker brownies, 8 x 8 makes for thinner bites.
The mixture will be slightly spongy from the coconut flour, so press down firmly until evenly spread.
Place in the oven for approximately 20 minutes.
Remove from the oven and allow to cool.

For an added indulgence and a perfect finish, top with Chocolate Sauce and then place in the refrigerator to set for about an hour.

These brownies can be enjoyed once cooled, or kept for days in the refrigerator (if you have the willpower to make them last!)

Enjoy this guilt-free indulgence,

Camilla Carboni

@camillacarboni | camillacarboni.com

Coronation Salad

Standard

Springtime is just around the corner and the warmer the weather gets the more appealing a light and warm salad becomes. This protein topped green wonder is drizzled in a subtle-curry dressing and takes just a few minutes to prepare.

INGREDIENTS

5 shrimp or 5 thin organic chicken strips (hereafter referred to as “protein”)
1 tablespoon coconut oil
1/4 cup coconut milk
1 teaspoon curry powder (makes a mild curry sauce)
1 teaspoon garlic, finely chopped
1 1/2 cups tossed greens (baby spinach and kale make a great, healthy combination)
1 peach, sliced thinly
1 tablespoon organic dried blueberries (can be substituted with cranberries or goji berries)

RECIPE

In a small saucepan, melt coconut oil at medium heat.
Add your protein choice and cook until well done and slightly browned.
Add the coconut milk, curry powder and garlic and stir together with the protein until well blended. Allow to simmer for 2-4 minutes; the sauce will thicken slightly.
Place tossed greens on a plate and arrange peaches for presentation.
Place the cooked protein on the salad bed and top with the curried dressing.
Sprinkle with blueberries and serve while the protein is still warm.

And there you have it–a super easy yet tasty and pretty fancy-looking spring salad to impress yourself and your guests. Simply pair with a crisp glass of Riesling or fruit-infused water and toast to the spring sunshine!

Camilla Carboni

@camillacarboni | camillacarboni.com

Awesome Appetizer Demos at Natural Grocers

Standard

This March we so enjoyed hosting two Paleo Appetizer Events; one at the brand new Natural Grocers by Vitamin Cottage Store in downtown Denver and one in the Littleton Store we love so much.

A HUGE THANK YOU goes out to all you wonderful Paleo fans who joined us for these events. From the filming at the first location to the great discussion over steamed vegetables at the second–we had an absolute blast and hope you did too!

Here are a few pics from these events:

March Demo

Camilla - March Demo

Melissa - March Demo

March Demo

Melissa - March Demo

Camilla - March Demo

And just incase you need another copy of the Recipes from these March Demos–click here.

We look forward to next month’s Demos on Paleo Breakfast and we hope to see you there!

Camilla and Melissa

thepaleopact.com

Chocolate Sauce

http://www.theguardian.com/books/2013/aug/01/smell-chocolate-boosts-sales-romantic-books
Standard

Chocolate sauce gives life to just about everything. It can turn a berry bowl into a romantic dessert, a brownie into a work of art and a banana into a dipped delight. But the question you are no doubt asking is–doesn’t chocolate sauce have huge quantities of refined sugar and dairy? Traditionally, yes, but not this Paleo version, and yet it’s equally tasty!

INGREDIENTS

3/4 of a cup coconut milk
3/4 of a cup organic coconut palm sugar
1/4 cup organic dark chocolate chips
2 tablespoons raw agave nectar
1 1/2 tablespoons vegan shortening

RECIPE

In a small saucepan, bring the coconut milk, sugar, chocolate and agave to the boil.
Allow to boil for about 30 seconds and then reduce the heat to let the mixture simmer for about 5 minutes, stirring often.
Add the shortening and mix continuously until the shortening dissolves completely into the mixture.
Let simmer for another minute or two.
Serve hot or pour over fruit or desserts and allow to set in the refrigerator.

If you enjoy nuts, crushed walnuts are a tasty additive. Simply sprinkle a few on top of the chocolate sauce when serving hot, or allow to set with the sauce in the refrigerator for a gourmet topping to dessert favorites, like brownies.

…I promise I won’t judge if you want to eat it as is out of a bowl! Yes, I may just be guilty of that…

Camilla Carboni

@camillacarboni | camillacarboni.com

March 2014 Events!

Standard

We are very excited to announce our March Cooking Demo topic: Paleo Appetizers!

Demos will be held on two dates at two different Natural Grocers by Vitamin Cottage locations:

  • Tuesday, March 4th @ 6pm – The brand new Natural Grocers store, corner Colfax and Washington, Denver CO.
  • Saturday, March 8th @ 2pm – Natural Grocers Littleton, corner Kipling and Coal Mine, Littleton CO.

We’ll be showing you how to make our all-time favorites: Paleo Hummus and the ever-popular Devils on Horseback.

March Events

We hope to see you at one of the events!

Camilla and Melissa

Oscar Party Appetizers!

Standard

The 2014 Academy Award Weekend is upon us and we thought we’d share some great Paleo Appetizer ideas from the Paleo community to help you prep for the big event!

Mango Salsa from Elana’s Pantry

Bacon and Guacamole Sammies from Nom Nom Paleo

Butternut Squash Chips from Things My Belly Likes

Cranberry Spiked Sausage Balls from What I Gather

Endive Salmon Poppers from The Paleo Plan

Shrimp Cocktail from The Paleo Plan

Teriyaki Lettuce Wraps

Sweet Citrus Chicken Wings

Chocolate Date Squares from The Paleo Mom

Chocolate Chip Cookies and other delicious cookie flavors

Plus, stay tuned for our March Event schedule and join us to learn about two other delicious Paleo Appetizers: Cauliflower Hummus and Devils on Horseback!

May your Oscar picks win!

Melissa Van Dover and Camilla Carboni