Tacos are one of the simplest dishes to make when you’re in a hurry. However, often times pre-made taco seasoning can be filled with unnecessary and unhealthy ingredients. Thankfully, homemade taco seasoning is simple to make and can be stored for future meal prep.
Here’s a simple and quick taco seasoning recipe. Make your life easy by making multiple batches and storing for future meals.
1.5 tablespoon paprika
2 teaspoons cayenne pepper (substitute paprika if no spice is desired)
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Mix it all together.
We told you it was simple! Use this seasoning for tacos, fajitas and even barbecue rub. It’s also a great back-up for when you run out of your pre-made seasoning because you most likely have these spices already stocked in your spice cabinet.
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!
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)
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.
Are you planning a holiday feast in the next few weeks? Don’t worry, you’re not alone. We’re here to help and have compiled some great Paleo recipe options to fill any holiday feast menu. These recipes are simple, quick and of course…Paleo! All you have to do is select your favorite recipes from each section. You’ll have the perfect holiday dinner whipped up in no time!
“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!
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!
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.”
It’s that time of the year again…the holidays are here! Which means that it’s time to get your chef hat on and do your best when it comes to maintaining your Paleo lifestyle. Though it can seem overwhelming when it comes to preparing for your holiday feasts it doesn’t have to be.
To keep things simple for you we’ve compiled a three course Paleo Thanksgiving feast. These recipes will make your Thanksgiving preparations quick, simple and Paleo. We may have also added some additional “optional” recipes…just incase three courses won’t cut it!
Camilla and I happen to love sushi. So when we went Paleo we ran into a little bit of a problem. No rice…No sushi. Thankfully we managed to figure out an amazing alternative. This is what we like to call Paleo Sushi. Don’t be scared away, this recipe is simple and easy. It’s also Paleo and easily customizable to your taste buds!
1 large cucumber
stuffings of your choice- I used lox, beets and avocado.
optional- coconut aminos and ginger
equipment- a thin knife (preferably a little flexible)
Wash your cucumber.
Cut the ends off your cucumber and cut your cucumber in half.
This is where the tricky part comes in…do your best to hollow out your cucumber. It doesn’t need to be perfect, you just need to be able to stuff if with all your delicious stuffing choices.
It’ll look something like this… Now stuff the cucumber with your stuffings of choice. As a note, when stuffing it with lox, I found it easier to roll the lox up into a tub shape and then insert it.
After you’ve finished stuffing it’s time to cut it into individual pieces. Cut them to resemble your sushi roll of choice.
Then it’s time to enjoy. Ginger or coconut aminos make the perfect addition to your Paleo Sushi. This is one of those dishes that becomes easier the more times you make it. Not to mention that it packs a ton of nutritious food!
Gnocchi is my absolute favorite pasta dish and when I went Paleo it was something that seemed totally off-limits. Thankfully as I became more accustomed to cooking Paleo I started to venture out and try my hand at making what I thought to be more complicated dishes. This led to me discovering how to make sweet potato gnocchi. It’s Paleo. It’s delicious, and I’m sure you’re going to love it. Did I mention it’s easy to make? You do not need to be an expert chef to whip this up.
4 – 5 medium sweet potatoes (once mashed it will be about 2 cups)
1/4 cup coconut flour
3/4 – 1 cup tapioca flour (+ about 1/4 cup for dusting)
1 tsp salt
water (as needed)
Wash sweet potatoes and puncture with fork multiple times.
Place in microwave and cook on “potato” setting, you should be able to easily insert a fork in them when they are done.
Cut sweet potatoes in half and scoop flesh of potatoes into a bowl, mash together.
Add coconut flour and salt to potatoes and combine.
Add 1/4 cup of tapioca flour to mixture and combine. Continue to add 1/4 cup of tapioca flour to mixture until you are able to form a ball of dough.
At this point the dough should not be very sticky but should also not be too dry as it could crack. If your dough is too sticky add more tapioca flour, if it is too dry add a little bit of water.
After your dough has formed, take small handfuls and roll out into a rope, cut into 1/2″ pieces. (If desired you can press lightly with a fork, to get a more traditional looking gnocchi. Or you can leave them as they are.)
Let dry for roughly 6 – 8 hours.
After drying you can cook your sweet potato gnocchi or store them.
To Cook: Bring a pot of water to a boil, add gnocchi and boil for 60 – 90 seconds or until gnocchi start to float. Remove and serve.
To Store: Gnocchi can be stored in the fridge for 2 – 3 days or frozen.
Combine your gnocchi with your favorite sauce and toppings…the recipe is really that simple. The best part is that your family and friends will think you’re a master chef.