South African Style Coleslaw

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In South Africa, coleslaw is a favorite summer side-dish, and I haven’t forgotten my heritage!

Thankfully, my Mom has a delicious coleslaw recipe that has become a staple at summer BBQs.

Her recipe makes a side salad for 4 to 6 people and it’s as easy as…

INGREDIENTS

Salad:
1/3 of a small red cabbage, shredded
1 sweet red apple, diced into small pieces
1 medium carrot, grated
1 small white onion, chopped into small pieces
1/2 cup of raisins

Dressing:
1 teaspoon coconut palm sugar
1 teaspoon balsamic vinegar
Salt and ground black pepper, to taste
4 heaped tablespoons of Paleo mayonnaise (more if you like a very creamy dressing)

RECIPE

In a medium bowl, layer the cabbage, apple, carrot and onion, then add the raisins.
Toss gently to mix the salad.
In a separate small bowl, mix the dressing ingredients together well.
Add the dressing mixture to the salad bowl and toss until thoroughly mixed.
Refrigerate and enjoy chilled when serving.
I hope you enjoy my Mom’s recipe as much as I do!

Camilla Carboni

@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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Baked Apple

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If there was ever an indisputably healthy dessert, this is it!

Baked Apple has been a favorite after-dinner treat of mine ever since I was a young girl. Its slightly tart, slightly sweet and slightly textured taste always intrigued me and it wasn’t until recently that I realized just how easy it is to make…

INGREDIENTS

1 whole apple, skin on
1/8 cup raisins or dried cranberries
1 teaspoon cinnamon
1 teaspoon honey or raw agave nectar

RECIPE

Preheat the oven to 400 degrees F.
Core the apple and fill the center with raisins or cranberries (or a combination of the two).
Place the stuffed apple in an oven-safe dish, pop it in the oven and bake for 30 minutes.
Remove the dish from the oven, sprinkle cinnamon and honey/agave over the center of the apple and place the dish back in the oven for 5 to 10 minutes.
Scoop the apple onto a plate and drizzle any excess honey/agave from the oven dish over the apple or around the plate for decoration.
Enjoy warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Carrots, Apples & Ginger Oh My!

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The summer is the perfect time for some refreshing juice. It’s also a great way to incorporate some nutrients that you may not usually consume into your diet. This happens to be one of my favorite juice recipes, it’s a wonderful and refreshing mix of carrots, apples and ginger!

INGREDIENTS

1 apple
3 – 4 large carrots, peeled
1/2 a thumb size of ginger root, peeled

EQUIPMENT

juicer (I purchased mine at my local grocery store for $30, it works like a charm)

RECIPE

Cut your apple, carrots and ginger into chunks that will fit in your juicer and juice them!
That’s all folks!

This recipe is very simple and can easily be adjusted to your taste buds. Try different amounts of each ingredient until you find the perfect combination for yourself. I also like to serve mine over ice.

Happy Juicing!

Melissa Van Dover

@melissavandover | melissavandover.com

 

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Paleo Apple Pie

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Apple Pie!

It’s one of those famous American treats that we just can’t live without. Unfortunately, traditional Apple Pie has more sugar than apples and more gluten than goodness, which is why Apple Pie was on my Paleo To Do List!

This recipe is sweetened with natural dates and is 100% grain-free and dairy-free. Now there’s an Apple Pie you can indulge in!

INGREDIENTS

4 large red apples, chopped
2/3 of a cup chopped dates
1 and 2/3 of a cup water
2 tablespoons cinnamon

RECIPE

Pre-heat the oven to 350 degrees F.
Place the apples, dates and water in a large sauté pan and set the temperature gauge to medium heat.

Paleo Apple Pie Filling
Stir and let the apples soften. Once the water evaporates, add a cup of water and the cinnamon. Stir, then cover and let simmer for about 10 minutes.
Pour the mixture into a baked Paleo Pie Crust, using the caramelized dates that tend to line the bottom of the pan to fill in the gaps between the apple pieces.

Paleo Apple Pie Preparation
Top with Paleo Pie Crust crumbles to “seal” the pie.
Bake for 20 minutes.
Remove from the oven and let the pie cool before slicing.

Tip: Paleo Pie Crust is easier to crumble when chilled. Use un-baked Paleo Pie Crust mixture and refrigerate it for a few hours before crumbling over pies for the best finish.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Cinnamon Apple Smoothie

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Happy New Year!

It’s 2015 and it’s a fresh start.

Let’s begin the New Year on a fantastic note–with a delicious and healthy smoothie to give your body an instant boost.

Cinnamon is a well known superfood and everyone knows that saying about having an apple a day. Together they provide your body with manganese, calcium, fiber and vitamin C, ensuring you have the nutrients you need to quickly cleanse your body of that midnight champagne toast and rejuvenate to start the New Year the right way.

INGREDIENTS

6 ice cubes
1/2 large organic banana
1/2 large red organic apple, skin on
1 teaspoon cinnamon
1/4 cup coconut milk

RECIPE

In a blender or food processor, pulse the ice until crushed.
Add all the other ingredients and blend until well combined.
Pour into a tall glass and enjoy your morning boost!

We wish you a wonderful start to 2015–may this be the year that you feel better, healthier and more alive than ever before.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Apple Thyme Roast Chicken

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There is just something special about serving a golden-brown roast chicken. Whether you are cooking up a feast for yourself, or  preparing a festive dinner, a stuffed chicken roast makes a wonderful center stage to any meal, and is truthfully quite easy to make.

This recipe combines the sweet flavors of caramelized apple with the savory taste of thyme to form a delectable combination that looks good and tastes great. Plus, with those two ingredients added to the dish, you suddenly have a protein dish that is enriched with vitamin C, iron, manganese and fiber.

INGREDIENTS

1 whole baby chicken (about 3.5 to 4 lbs), fresh or defrosted, neck and giblets removed
1/8 cup grass-fed butter, slightly melted so that it’s workable
4 teaspoons thyme spice
1 apple, sliced
1/8 cup honey or raw agave nectar

RECIPE

Preheat the oven to 425 degrees F.
Place the chicken upside down in the center of a large oven dish and separate the legs.
Reach under the skin and coat the chicken with a generous amount of grass-fed butter on all sides.
Sprinkle the chicken exterior with two teaspoons of thyme spice.
In a small bowl, mix the apple slices with the honey/agave and another teaspoon of thyme spice.

Apple Thyme Roast Chicken Stuffing
Once mixed, place the apple and honey/agave mix in the opening between the chicken legs.
Place the stuffed chicken in the oven for 25 minutes.

Apple Thyme Roast Chicken Preparation
Turn the oven temperature down to 325 degrees F and continue to cook the chicken for about another 45 minutes to an hour.
Once the chicken is well cooked (the interior temperate on a thermometer reaches 165 degrees F), remove the bird from the oven and allow it to sit for at least 10 minutes before slicing and serving.
When serving, scoop the stuffing out with a spoon and serve it alongside the chicken.
Drizzle the natural juices from the oven dish over the chicken pieces to provide extra flavor and moisture to the dish.

Note: While this recipe calls for the removal of the neck and giblets to make room for the stuffing, these parts of the chicken are excellent sources of protein. They can be added to the dish when the oven temperature is turned down part way through the recipe, or kept separate and cooked later on the stove top. To learn more about Nose To Tail eating, click here.

Enjoy this healthy home-cooked chicken roast,

Camilla Carboni

@camillacarboni | camillacarboni.com

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