Pork Stuffed Squash

It’s fall and we’re inundated with squash, from pumpkin patches to decorative pieces and extensive in-store displays. But the question always arises: what can be made of these fine looking vegetables?

This recipe is simple, delicious and plates gorgeously. It’s a fantastic dish to serve as a Halloween or Thanksgiving appetizer, or together with a salad as a healthy main course.

INGREDIENTS

1 Carnival squash, top cut off
1/4 cup sliced yams
1 teaspoon garlic
1 dozen raisins
1 teaspoon tallow (we love Fatworks grass-fed beef tallow)
1/4 pound pork, cut into thin, short strips
1 tablespoon red wine

RECIPE

In a small pot, bring the squash and yams to the boil and cook until tender.
Meanwhile, in a small sauté pan, melt the tallow over medium heat.
Add the pork strips and cook slowly until browned, before adding the wine.
Once the squash and yams are cooked, scoop the inners out of the squash (most of it will consist of pips).
In a small bowl, place any remaining squash flesh, along with the yams, garlic and raisins, and mix the ingredients together.
Stuff the squash with the yam-garlic-raisin mixture and then top with the wine-marinated pork.
Place the lid back on the squash (this not only looks great but helps to keep the dish warm) and enjoy while hot.

This festive recipe serves one.

Here’s to wishing you a very happy start to your fall festivities…

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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5 Minute Olive Tapenade

You have probably noticed that most dips and spreads simply aren’t Paleo-friendly. The store-bought delicacies typically contain soy, vegetable oils and dairy products which we do our utmost to avoid due to the digestive complications they trigger in the majority of people.

So now, when you’re catering for guests, hosting a game day (if you’re a sports fan) or simply feel like a delicious topping for vegetables, Paleo Pizza or Paleo Bread, we’ve got you covered!

This 5 minutes (or less) Olive Tapenade recipe uses just a food processor and a serving dish, but tastes as gourmet as that of the Mediterranean masters.

INGREDIENTS

3 ounces of pitted green olives (a little more than 1/4 cup)
1 teaspoon garlic
1 teaspoon drained capers
1 teaspoon thyme spice
1 teaspoon oregano spice
1/8 cup sardines or anchovies
1/8 cup extra virgin olive oil

RECIPE

This is where it gets fun!
Simply add all the ingredients into a food processor and pulse until well combined.
Sprinkle with oregano spice for decoration and serve chilled.

This recipe makes a great dip or spread for two. Enjoy!

~ The trick to staying healthy is to keep it simple. ~

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Toasted Granola

It’s definitely not unheard of to miss granola! At least I do, but as much as traditional granola would be a lovely addition to a fruit salad or coconut yogurt, it’s usually packed with refined sugar and grains, leaving store-bought granola less than desirable for the body.

As it happens, I was attempting to make Paleo Crunchies (a South African favorite snack) but instead of crisp bars, I found myself with…Paleo Granola! Sometimes baking mishaps are the best kind (though I promise I will perfect and post a Crunchie recipe soon!)

The great thing about granola is you can prepare it at the start of the week and then place the toasted product in an airtight container and it will last a good 7 days. Not only is it convenient for snacking purposes, but it is rich in natural fats, antioxidants and fiber, providing sustenance without any negative effects on ones blood sugar levels.

INGREDIENTS

2 cups sliced almonds
1 cup unsweetened, shredded coconut flakes
1/2 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup pitted and shredded dates (you can shred dates easily in a food processor)
1/2 cup grass-fed butter, melted
1 1/2 tablespoons honey or raw agave nectar
1/8 cup unsweetened coconut milk

RECIPE

Preheat the oven to 325 degrees F.
Place all the dry ingredients into a medium mixing bowl and using a spoon, mix together well.
Add the dates and cut them into the flour and nut mix; using a spoon or knife to break up the date lumps and prevent them from sticking together by blending them well with the dry mixture.

Add the butter, honey/agave and coconut milk to the bowl and mix well with a spoon. The mixture will be moist and sticky (though it shouldn’t form a ball).
Scoop the mixture onto a parchment paper lined baking sheet, and press it down to form a flat surface so that it bakes evenly (about 1/2-inch high). You can use a rolling-pin to do this, but there is no need for perfection here and so you can get friendly with your granola and simply use your hands.

Once the mixture is evenly spread on the baking sheet, place it in the oven for 15 minutes.
Remove the sheet from the oven, cover the granola with a sheet of foil, turn the oven down to 300 degrees and place it back in the oven to bake for about another 10 minutes.
Remove the baking sheet from the oven, and allow to cool for 10 minutes.
After the 10 minutes are up, separate the granola into traditional bite size pieces, using a knife or spoon to break it up. Then allow the granola to cool completely before placing it in an airtight container for storage.

This recipe makes about 3 cups of granola.

Enjoy your Paleo-friendly breakfast!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Meatball Marinara Wraps

Maybe it’s the Italian portion of my heritage that makes me crave meatball wraps, or perhaps it’s just another great excuse to indulge in homemade Marinara Sauce!…

This recipe is really very easy, yet tastes like it came straight out of a Tuscan kitchen. So not only is it a quick-fix and packed with vitamin C, natural immune boosters and omega-3, it makes for a perfect family dish or dinner party indulgence.

INGREDIENTS

1 tablespoon coconut oil
1 pound grass-fed beef
1 tablespoon honey or raw agave nectar
1 teaspoon Italian seasoning
Mouth-Watering Marinara Sauce
Oregano, for seasoning
Coconut Paleo Wraps

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
In a mixing bowl, combine the grass-fed beef, Italian seasoning and honey or raw agave nectar with your hands.
Form the mixture into meatballs about an inch in diameter and then place them in the medium sauté pan to cook for approximately 6 minutes over medium heat, turning occasionally.

Prepare the Marinara Sauce as directed in the Mouth-Watering Marinara Sauce recipe.
Once the meatballs are cooked, scoop them into the coconut wraps, top them with Marinara Sauce and season them with oregano before serving hot.

This recipe makes a great main meal for two.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Strawberry-Chocolate Paleo Protein Shake

Gone are the days of the traditional post-workout drinks. We said goodbye to soy a long time ago, along with the other artificial-ingredient packed protein shakes on the market. I also avoid dairy, so whey protein is not really an option either, though if you do decide to stick with whey, there are some excellent grass-fed whey proteins on the market. But better yet is egg-white protein powder (not that the yolk is bad!) and collagen protein powder. Both make equally good substitutes to the more traditional soy and whey options and, when mixed into a Shake like in this recipe, it would be hard-pressed to tell the difference…

INGREDIENTS

4 ice cubes
1 cup unsweetened coconut milk
1 scoop (20-30 grams) protein powder (I like MRM All Natural Egg-White Protein and Vital Proteins Collagen Peptides)
1/4 cup strawberries
1 tablespoon raw cacao powder
1 teaspoon baking soda
1 tablespoon honey or raw agave nectar

RECIPE

Place all the ingredients into a blender or food processor.

Blend for about 1 minute.
Pour into a tall glass and enjoy while cool.

Strawberries provide an immune boost, cacao powder delivers antioxidants, protein powder helps your muscles heal and grow and baking soda balances out the acidity in your body.

Here’s to you, your health and your workout!

Camilla Carboni

@camillacarboni | camillacarboni.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Mouth-Watering Marinara Sauce

Marinara Sauce seems like an innocent addition to any meal and a safe bet to order when eating out. The truth is though that like most Salad Dressing, restaurants and store-bought Marinara Sauce is commonly laced with vegetable oils, sugar and preservatives.

If you Read Your Labels you will find some high-quality (and more pricey) brands that offer bottled Marinara Sauce without the health side-effects, but there’s just something about picking out ripe tomatoes, dicing them in ones own kitchen and creating a quick and mouth-watering concoction that will have you serving Marinara Sauce on just about everything (or maybe that’s just me!)

INGREDIENTS

1/2 a tablespoon coconut oil
1/4 cup onions, chopped finely
3/4 cup tomatoes, diced
1 tablespoon garlic, chopped finely
1 teaspoon Italian seasoning
1 sprinkle salt
1 tablespoon honey or raw agave nectar

RECIPE

In a small sauté pan, melt the coconut oil over medium heat.
Add the onions and cook for about a minute before adding the tomato, garlic, Italian seasoning and salt.
Allow the mixture to soften before adding the honey or raw agave nectar.
Continue cooking over medium heat for another few minutes, stirring continuously.
Serve hot over vegetables, protein, Paleo Pasta, or as a side for dipping.

It’s really that easy to enjoy the home-style taste of Italy!

Camilla Carboni

@camillacarboni | camillacarboni.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

The Paleo Pact

Choose Well. Eat Well. Live Well.

Paleo Recipe

Pork Stuffed Squash

INGREDIENTS

RECIPE

Mediterranean Steak Salad

INGREDIENTS

RECIPE

5 Minute Olive Tapenade

INGREDIENTS

RECIPE

Paleo Toasted Granola

INGREDIENTS

RECIPE

Meatball Marinara Wraps

INGREDIENTS

RECIPE

Strawberry-Chocolate Paleo Protein Shake

INGREDIENTS

RECIPE

Mouth-Watering Marinara Sauce

INGREDIENTS

RECIPE