Bullet Proof Tea

The popularity of bullet proof tea and coffee has been on the rise lately and we thought it would be a great recipe to share with you all. The basis behind this magical drink is that the coconut oil and caffeine in the drink increases your energy and cognitive functions without the crash of a normal cup of coffee or tea. Essentially, it will get you up and running and keep you going with out the normal afternoon slump.

While the coffee version is great, we prefer our tea. We’ve tried several different versions but we like taking a slight twist on Tim Ferris’s preferred mixology.

INGREDIENTS

2 tablespoons green tea
2 tablespoons pu-erh tea
1 tablespoon turmeric, ginger herbal tea
1 tablespoon yerba mate
1-2 tablespoons coconut milk
1 tablespoon coconut or mct oil

RECIPE

In a tea brewer or strainer mix together green, pu-erh, herbal and yerba mate tea.

Fill with 8 – 12 ounces of hot water and let brew 2 minutes.
Strain tea and mix in coconut milk and oil.
Enjoy hot.

This tea is simple to make and we’d love to hear your take on it’s effectiveness. Fire off in the comments below!

Good Morning!

Melissa Van Dover

@melissavandover | melissavandover.com

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Shrimp and Pear Skewers

You may have noticed by now that I’m a big fan of appetizers! Anything small that can be munched on in-between meals or before a delicious dinner is right up my alley, and this shrimp and pear skewer appetizer is no exception.

The below recipe makes 1 skewer. Double, triple or quadruple as desired!

INGREDIENTS

2 x 1 tablespoon coconut oil
3 shrimp
1 garlic clove, chopped finely
¼ pear, sliced into 4 thin strips
1 tablespoon raw agave nectar

RECIPE

In a medium saucepan, heat 1 tablespoon coconut oil over medium heat.
Add the shrimp and garlic and cook until the shrimp are firm (about 4 minutes on each side), then remove from the heat.
In a small saucepan, heat the other tablespoon of coconut oil over medium heat.
Add the pear strips and agave.
Stir gently to caramelize the pear in the agave nectar and cook until the pear is soft (approximately 1 minute.)
Using a wooden skewer stick, skewer one shrimp, followed by two pear slices, another shrimp, the last two pear slices and then the final shrimp.
Serve hot.

Easy and impressive 😉

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Breakfast Burrito

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:

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.
Place your wrapped burrito on a tray in the oven, preheated to 350 degrees, for about 6 minutes, or until hot.
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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Date Orange Loaf

Orange rinds too often go to waste and, when combined with naturally sweet fruits, like dates, make an irresistible taste sensation not too be missed.

In this easy-to-make loaf, I used the base recipe of my popular Paleo Apricot Muffins and added a sweet, citrus twist.

The loaf is high in fiber and comes out deliciously moist. This recipe is ideal for 1 mini loaf (about 5.75 x 3 inches) and can also be made into muffins.

INGREDIENTS

1/2 cup chopped dates
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon honey/raw agave nectar
Grated rind of 1 large orange

RECIPE

Pre-heat the oven to 325 degrees F.
Pulse the dates in a food processor until finely chopped.
Place the rest of the ingredients (except the orange rind) in the food processor and pulse for another minute or so, until well combined.
Add the grated orange rind and pulse for about 10 seconds.
Scoop the mix into a oven-safe bread dish and bake for approximately 30 to 40 minutes (the center of the loaf rises last), or until a skewer through the center comes out clean.

Enjoy the sweet and citrus taste of this decadent loaf,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Lamb Gyro

The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Chocolate Chip Walnut Muffins

Who doesn’t love chocolate chip muffins?

Better yet, who could say no to chocolate chip muffins that are gluten-free and refined-sugar-free?!

This muffin recipe uses my popular Paleo Apricot Muffins Recipe as a base, and adds dark chocolate chips and walnut pieces to create an entirely new flavor combination. It’s so simple to make and is an excellent, healthy muffin option for a mid-summer treat.

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon honey or raw agave nectar
1/8 teaspoon natural vanilla extract
1/2 cup dark chocolate chips
1/2 cup walnut pieces

RECIPE

Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the chocolate chips and walnuts.
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

@camillacarboni | camillacarboni.com

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The Breakfast Burger

The popular saying goes that “breakfast is the most important meal of the day” but most Western breakfasts, such as cereals and toast, simply aren’t providing our bodies with the nutrients we need to kickstart our day.

In true Paleo form, I believe that a protein-rich start to the day is important. Providing your body with protein instantly fuels your body naturally for what lies ahead.

For years my boyfriend and I have been a fan of traditional bacon and egg breakfasts, but, after having lived in Hawai’i, we were inspired by the island style Loco Moco and thought that we would get a little more creative.

Following the arrival of our most recent Corner Post Meats order, we began adding grass-fed sausage to our daily breakfast routine and, after a little experimenting, my boyfriend mastered “The Breakfast Burger!” Here is his ultra-Paleo (and perhaps somewhat manly) recipe:

INGREDIENTS

2 teaspoons coconut oil
1 strip bacon
1/4 lb. breakfast sausage
1/2 teaspoon salt, optional
1/2 teaspoon Italian seasoning, optional
1 large egg

RECIPE

Preheat the oven to 425 degrees F.
Place the bacon on a foil lined baking sheet and bake for 10 to 12 minutes.
Place the breakfast sausage meat and spices in a small bowl and mix together before forming a patty.
In a small sauté pan, melt 1 teaspoon of coconut oil over medium heat.
Add the seasoned sausage patty and cook until your desired preparation is reached.
Meanwhile, in a second small sauté pan, melt the other teaspoon of coconut oil over medium heat and add the egg, cooking it sunny side up.
Once all three parts of The Breakfast Burger are cooked, stack them on a serving plate: sausage patty at the bottom, bacon in the middle and the egg on top.

Enjoy the Paleo decadence, guilt-free,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Sausage and Fruit Stuffing

Happy Thanksgiving!

We all love stuffing, but being that the traditional recipes are filled with wheat flour and vegetable oils, stuffing doesn’t love us!

Luckily it’s not that hard to make a Paleo Stuffing and ensure you have a complete Thanksgiving meal this festive season, without sacrificing your health.

This Paleo Stuffing recipe pairs Paleo Rosemary Bread with Italian sausage and fresh fruit to achieve a taste sensation that adds flavor to any roast.

INGREDIENTS

1 tablespoon coconut oil
1 pound Italian Sausage
2 whole apples or pears, cored and sliced
1/4 cup honey/raw agave nectar

+ 4 slices of Paleo Rosemary Bread

RECIPE

Using your hands, form the Italian sausage into small balls.
In a medium saute pan, melt the coconut oil over medium heat.
Add the sausage and cook for about 4 minutes, turning the sausage to ensure all sides gain even heat.

After 4 minutes, add the apple/pear slices to the pan and continue to cook for another few minutes.

While the meat and fruit combination cooks, break the slices of pre-made Paleo Rosemary Bread into pieces about the size of a dime.
Place the bread, meat and fruit in a mixing bowl. Add the honey/agave and stir.
The stuffing is now ready to either place inside a turkey or chicken before beginning a roast, or simply place in an oven-safe dish and bake it alone for 20 to 30 minutes at 350 degrees F.

Enjoy this Paleo Stuffing with your festive meal and rejoice in knowing that not only is this recipe free of wheat and vegetable oils, it incorporates fruit, which helps your body to digest the amount of meat typically consumed during holiday meals.

Have a wonderful day filled with good food and gratitude,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Cranberry Almond Muffins

We just can’t get enough of cranberries this festive season!

Not only are they a great source of vitamin B-6, vitamin C, fiber and potassium, they add a bold festive color to food and have an unusually delicate balance of tart and sweet flavors.

The question has come up of where to find cranberries that are sugar-free. It’s a good question as it is a much harder task than it should be. Our secret is looking often at various stores and always reading the labels. The other all-time safe bet for sugar-free cranberries is Cherry Bay Orchards.

This Cranberry Almond Muffin recipe is one of my favorites. It is so easy to make and is both gluten-free and dairy-free.
Plus, these muffins freeze fantastically, so you can bake a batch and enjoy them all winter long…

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon raw agave nectar
1/8 teaspoon vanilla essence
1/2 cup unsweetened cranberries
1/2 cup sliced almonds

RECIPE

Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mediterranean Steak Salad

Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.

To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.

INGREDIENTS

1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle

RECIPE

Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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The Paleo Pact

Choose Well. Eat Well. Live Well.

coconut oil

Bullet Proof Tea

INGREDIENTS

RECIPE

Shrimp and Pear Skewers

INGREDIENTS

RECIPE

Paleo Breakfast Burrito

INGREDIENTS

RECIPE

Date Orange Loaf

INGREDIENTS

RECIPE

Paleo Lamb Gyro

INGREDIENTS

RECIPE

Chocolate Chip Walnut Muffins

Who doesn’t love chocolate chip muffins?

INGREDIENTS

RECIPE

The Breakfast Burger

INGREDIENTS

RECIPE

Paleo Sausage and Fruit Stuffing

Happy Thanksgiving!

INGREDIENTS

RECIPE

Cranberry Almond Muffins

We just can’t get enough of cranberries this festive season!

INGREDIENTS

RECIPE

Mediterranean Steak Salad

INGREDIENTS

RECIPE