GRILLED PORTOBELLO PESTO

I have to admit that this may be my favorite Paleo recipe of all time. I’m not usually one for recipes with out a large protein staple but this is just as savory as a grilled steak.

INGREDIENTS

4 Portobello mushroom caps
1/4 cup pine nuts
1 cup basil (or one small package from the store)
1/3 cup + 2 tbsp olive oil
1 clove garlic
salt
black pepper

RECIPE

Cooking the Portobello:

Remove stem from the Portobello mushrooms and scoop out gills. Wash thoroughly.
Using a brush, brush the 2 tbsp of olive oil(you can substitute with coconut oil) over the mushroom caps and sprinkle with black pepper and salt.
Grill for 5-10 minutes or until mushrooms begin to soften.

Making the Pesto:

In a food processor combine the basil, garlic, pine nuts and olive oil. Add salt and pepper to taste, I added roughly 1-2 tsp of each.
Blend until smooth.

Now drizzle the pesto over the Portobello mushrooms and you’re ready to go. I added a simple side salad with mine to make one fantastic meal!

Here’s to eating healthy without compromising taste!

Melissa Van Dover

@mvandover | melissavandover.com

Caprese Baked Egg

“What nicer thing can you do for somebody than make them breakfast?” ~ Anthony Bourdain

This breakfast favorite and featured item at our most recent Cooking Demos is Italian-inspired, vitamin-packed and incredibly easy to make:

INGREDIENTS

1/4 teaspoons coconut oil
1 thick slice fresh organic tomato
1/4 teaspoon oregano spice
3-4 fresh baby spinach leaves
1 large organic, free range egg

RECIPE

Preheat the oven to 450 degrees F.
Grease an oven-compatible egg ramekin with the coconut oil.
Place the slice of tomato at the bottom of the dish and sprinkle with oregano.

Top the tomato with spinach.
Crack the egg on top of the spinach.

Place in the oven for 11-13 minutes for a soft yolk, or 13-15 minutes for a hard yolk.
Remove from the oven and then, using a knife, lift the egg dish out of the ramekin (being careful not to burn your hands).
Serve hot alongside some nitrate-free baked bacon!

Now that’s a good start to the day…and may it only keep getting better…

Camilla Carboni

@camillacarboni | camillacarboni.com

Sweet Potato Hash

I love hash browns…or at least I did before I gave up potatoes. Potatoes are one of those things for me that was really hard to kick my cravings for. So to help deal with my cravings I decided to experiment with a Paleo option.

INGREDIENTS

1 white sweet potato
1/2 yellow onion, diced
1 small bunch green onions, diced
2 tbsp garlic coconut oil (or 2 tbsp coconut oil and 1 clove garlic diced)
salt
black pepper

RECIPE

Skin sweet potato and shred, a food processor or salad shooter is great for this.
In a medium frying pan, heat garlic coconut oil to medium heat.
Add shredded sweet potato, diced yellow onion and diced green onion. Sprinkle with salt and pepper.
Cook for 8-10 minutes or until sweet potato begins to brown.
Enjoy while it’s still warm, preferably with Bacon!

Have a happy Paleo breakfast!

Melissa Van Dover

@mvandover | melissavandover.com

Paleo Energy Bars

If you’re looking for an energy bar that’s Paleo we’ve got you covered! This energy bar is packed with natural sugar, proteins and healthy fats to keep you energized during your workout. To top it off, they’ll only take you about 10 minutes to make.

INGREDIENTS

14 medjool dates, pitted
1/3 cup almonds
1/3 cup dried cranberries, sweetened naturally
3 tbsp honey
1 tbsp cocoa powder
plastic wrap

RECIPE

In a food processor add dates, almonds, cranberries, honey and cocoa powder. Blend until combined. (As a note, this is going to make a ball of mixture and it’ll probably get stuck in your food processor occasionally.)
Scoop mixture onto plastic wrap and cover. Form into a flat, square sheet.
Place in refrigerator for 30 minutes to harden, cut into bars and re-wrap.
Keep in fridge until you are ready to eat.

Here’s to getting energized!

Melissa Van Dover

@mvandover | melissavandover.com

Stuffed Jalapeños

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).

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

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.

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

Expert Guacamole

Guacamole is a fantastic Paleo snack and condiment. You can have it by itself or you can add it to any meal to spice things up. This is a quick and easy guacamole recipe.

INGREDIENTS

2 avocados
1/2 red onion diced
10 cherry tomatoes cut into quarters
4 limes
1/4 cup chopped cilantro (roughly half a bunch from the grocery store)
paprika
garlic powder
salt
black pepper

RECIPE

In a large bowl, add avocados, diced red onion, quartered cherry tomatoes and chopped cilantro.
Slice limes in half and squeeze juice into bowl.
The paprika, garlic powder, salt and black pepper can be added to taste. To give you an idea I use roughly 2 tbsp paprika, 1 tbsp garlic powder, 1.5 tsp salt and 1 tsp black pepper.
Then mash everything together until you reach your desired consistency. You should taste your mixture at this point to see if you need any additional spices.
You’re ready to go! If you like things spicy try adding a diced jalapeño.

Here’s to making guacamole an expert would be proud of!

Melissa Van Dover

@mvandover | melissavandover.com

Chocolate Date Nut Balls

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

PALEO CHOCOLATE PUDDING

Finally a dessert you don’t need to feel bad about eating! You’ll have a hard time believing that this chocolate pudding is Paleo when you taste it but I promise it is very much Paleo. It’s packed with healthy fats and Omega 3. This is perfect as a dessert or even a snack during the day.

INGREDIENTS

3/4 cup coconut milk
3 tbsp honey or agave
1/2 cup cocoa powder
1 tsp chia seeds
1 ripe avocado

RECIPE

Place all ingredients into a food processor and blend until smooth.
Scoop into a bowl or container, place in the refrigerator for 1 hour for chia seeds to grow.
Enjoy!

Yes it really is that easy!

I hope you enjoy this nutrient packed dessert!

Melissa Van Dover

@mvandover | melissavandover.com

Italian-Style Stuffed Mushrooms

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.

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.

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

The Paleo Pact

Choose Well. Eat Well. Live Well.

Paleo Recipes

GRILLED PORTOBELLO PESTO

INGREDIENTS

RECIPE

Caprese Baked Egg

INGREDIENTS

RECIPE

Sweet Potato Hash

INGREDIENTS

RECIPE

Paleo Energy Bars

INGREDIENTS

RECIPE

Stuffed Jalapeños

INGREDIENTS

RECIPE

Cumin-Spiced Baked Chicken

INGREDIENTS

RECIPE

Expert Guacamole

INGREDIENTS

RECIPE

Chocolate Date Nut Balls

INGREDIENTS

RECIPE

PALEO CHOCOLATE PUDDING

INGREDIENTS

RECIPE

Italian-Style Stuffed Mushrooms

INGREDIENTS

RECIPE