Lox Avocado Rolls

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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!

INGREDIENTS

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)

RECIPE

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.

Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.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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Paleo Lamb Gyro

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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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