Sweet Potato Gnocchi

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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.

INGREDIENTS

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)

RECIPE

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.
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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.
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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.)
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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.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.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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5 Box Lunch Ideas For Back To School

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It’s time for back to school and you might be wondering what to pack for lunch, or maybe what to pack your kids for lunch! Not to worry, we’re here to help.

Here’s 5 ideas for box lunches that everyone can enjoy! Not to mention that they’re easy to make and travel well.

Our 5 Box Lunch Ideas:

  1. Mediterranean Gnocchi – The best part about this dish is that it reheats well and can be easily packed into a container, making a complete meal that will fill you up. Try switching up sauces and adding protein for an endless variety of lunch options that everyone will enjoy.
  2. Paleo Smoked Salmon & Bacon Salad– This salad is hearty and delicious. The best part though…it doesn’t have to be re-heated! For a protein and veggie packed lunch, this is your go-to! Again it can easily be packed in a container for on-the-go convenience.
  3. Simple Tuna Wrap– These wraps are delicious and have all the makings for a full rounded meal. Mix your tuna up before hand and bring your wraps on the side, you’ll be all ready to go when it’s meal time.
  4. Paleo Lamb Gyro– While we recommend re-heating this you could absolutely eat it cold as well, we promise it’s just as delicious. Paleo Lamb Gyros are the way to go if you’re looking for a hearty and filling wrap to get you through the day. An added benefit…no utensils needed.
  5. Quick & Fantastic Paleo Cookies– Nothing compliments the perfect lunch like a yummy, delicious cookie. Download a copy of our Quick & Fantastic Paleo Cookies cookbook to find the perfect cookie for you!

You’ve got your school supplies and ready-to-learn attitude! Now you’ve got your go-to Paleo lunch box recipes.

Happy Cooking,

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Breakfast Burrito

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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An Update From Melissa: Publishing Fiction & Traveling The World

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Camilla and I always love hearing from our readers. The messages that they send us, help us make a personal connection that we may never have had the chance to make otherwise. While these messages are often Paleo related they also include stories from the lives of our readers.

We love learning about our readers so much that we decided it would be a great idea to share a little about what’s going on with us…outside of crafting Paleo recipes for you!

So here’s whats new with me…

Publishing Fiction

It’s been a dream of mine for a while to publish a fiction novel. Well…I finally managed to put my head down, work hard and get the job done.

My debut romance novel, The Marked One is currently available for pre-order on Amazon! I’m hard at work on the second book in the series and I’m looking forward to publishing more books before the end of the year.

EBOOKIf you like romance novels or know someone who does, I’d love for you to take a look at or share The Marked One with a fellow reader.

I’m even running a GIVEAWAY right now for a FREE Amazon Fire Tablet and 5 signed, copies of The Marked One. If you’re interested, click here to learn how to enter for your chance to win!

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Traveling The World

From September 2015 – April 2016, my husband and I had the chance to go on one giant adventure! We sold our house, I quite my day-job and my husband graduate from school…then we were off.

We spent 8 months traveling around the world, we planned a little but most of our adventure was based off of last minute decisions. We ended up spending 4 months in Europe, 2 months in Asia, 1 month in New Zealand and tagged on South America and the Caribbean.

We hiked to the Base Camp of Everest, visited the Great Wall of China, hiked the Inca trail, rock climbed a waterfall and much more. It was amazing. We learned a lot. But most importantly we had a blast.

Here’s a quick look at some of our adventures, but if you want to see more you can check out or daily blog @ www.operationgotravel.com…

2015-09-04 02.52.31 2016-01-16 07.46.39 2016-01-30 06.57.00 2016-02-25 08.27.20 28.3.16 9.30am SW Iain Brad (#) 015 28.3.16 9.30am SW Brad Iain (#) 038

So that’s what has been going on with me. I’d love to hear about what’s been going on with you, sound off in the comments below!

Now…I’m looking forward to cooking up some great, new recipes.

Talk with you soon,

Melissa Van Dover

@melissavandover | melissavandover.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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Cucumber Lox Bites

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When preparing snacks for he day I try to keep everything as simple as possible whether it be a piece of fruit or beef jerky. Keeping everything simple is the one sure way I know to stay on track with my health goals. When things are simple you are more likely to stick with them.

That being said, I do get board with my normal selections occasionally and it makes me want to try something outside my norm. Lox bites are a great way to spice things up without making things complicated. They are great as a snack or even an appetizer for a party.

INGREDIENTS

1 – 2 ounces lox
1/2 cucumber
coconut cream cheese (optional)

RECIPE

Wash and cut cucumber into 1/8” to 1/4″ slices, place on plate.
Top with coconut cream cheese (if desired) and/or 1 slice of lox.

The recipe is that simple but it’s a great way to change your normal snack or party appetizer. If you’re interested in adding coconut cream cheese to your lox bites you can find the recipe for it here.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Explained

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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!

paleo-infographic

 

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!

Coconut Cream Cheese

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I love cream cheese, unfortunately it doesn’t exactly align with the paleo diet. That love has led me to try and find a recipe for coconut cream cheese. I had no luck until I made it on accident in an attempt to make coconut yogurt more easily.

So here it is… how to make no hassle, coconut cream cheese.

INGREDIENTS

1 can of coconut milk (the fuller fat the better)
2 probiotic tablets (mine were rated at 10 billion), you’ll need to break these open as you’ll just be using the powder and be discarding the casings.
3 teaspoons of honey
1 teaspoon of gelatin
*you’ll also need 1 mason jar.

RECIPE

Turn your oven light on, just the light you do not need to turn on the oven. The heat from the light will be enough to incubate the mixture and give it the slightly sour taste that is similar to cream cheese.
Open the can of coconut milk and scoop out the thick coconut cream that has formed at the top of the can and place in a clean mason jar.
After you have scooped out the thick coconut cream, add roughly 3 tablespoons of the remaining liquid to the mason jar with the cream. (The remaining liquid can be saved and added to smoothies or other recipes.!)
Add the probiotic powder, honey and gelatin the mason jar and stir to combine.
Stick in the over with the oven light on for 24 hours (do not cover).
After 24 hours remove from the oven.
You’ll notice that the mixture has separated, a milky color liquid on the top and a clear liquid on the bottom
Spoon the milky top layer into a blender and blend(the clear liquid can be used for other recipes).
Place the mixture in a new mason jar and cover.
Place in the fridge and wait a couple days, the mixture will solidify.
After the mixture has solidified it is ready to eat.

This cream cheese is the perfect addition to many paleo recipes, it will give you the creaminess you’ve been missing. You may notice a similar recipe coming up soon on the blog as we learn how to make coconut yogurt with no hassle.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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