Guacamole Deviled Eggs (Paleo)
12 hard boiled eggs
3 ripe avocados
3 tsp. hot sauce (optional)
3 tsp. lime juice
Salt & pepper to taste
Peel and halve the eggs and spoon their yolks into a small bowl. Mash the yolks with the avocados, hot sauce, and lime juice; add salt and pepper to taste. Refill egg white halves with yolk mixture. Sprinkle for paprika – I have no idea why!
How to make the perfect hard boiled eggs:
Place a single layer of eggs at the bottom of a large pot.
Fill with cold water one inch above the top of the eggs.
Bring to a rolling boil. Let them boil for one minute with a gas stove, otherwise justturn an electric stove off once you notice them boiling. Turn off the heat, cover the pot, and let eggs sit in the water for 15 minutes. Cool quickly with cold water until the eggs are able to be handled.
Cilantro Lime Shrimp (Paleo)
Ingredients for Cilantro Dressing/Marinade:
3 Tab. fresh lime juice
2 Tab. extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/8 tsp fresh cracked pepper, to taste
pinch of salt, to taste
Ingredients for Salad:
1 pound cooked shrimp, deveined & tails removed
2 ripe avocados
4 cups lettuce or baby greens
Combine all Cilantro Dressing/Marinade ingredients in a bowl. Pour marinade over the shrimp. (Make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour. Wash and dry lettuce. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.Enjoy! ***Recipe courtesy of www.thepaleomom.com
Homemade Lara Bars (Paleo)
1 cup nuts
3/4 cup pitted medjool dates
3/4 cup other unsweetened dried fruit
(cranberries, cherries, raisins, figs, or just more dates)
pinch of sea salt
Add the nuts to a food processor and pulse until they form large crumbs. With the motor running, add the dates and other dried fruit to the food processor. Process until you have a mixture that sticks together when you press it between your fingers. Place a single sheet of plastic wrap across the bottom and edges of an 8 x 8” pan and cover with another sheet of plastic. Chill in the refrigerator for an hour before cutting it into 8 bars. Store the bars in the refrigerator for up to a few weeks or in the freezer for even longer.
Roasted Cauliflower Hummus (Paleo)
1 head of cauliflower, cut into pieces
1/3 cup of olive oil
1/3 cup of tahini
1 clove of garlic, peeled
2 juiced lemons
1/2 tsp. sea salt
Preheat oven to 425. Toss cauliflower florets with 1 Tab. olive oil and a pinch of salt. Roast until fork tender, about 20 minutes. Add roasted cauliflower, tahini, garlic, lemon juice, salt and remaining olive oil to food processor until mixture reaches hummus consistency. Taste and adjust seasonings. Add water, if needed, to thin.
Nature’s Skittles Fruit Salad (Paleo)
Cut up kiwi, mandarin oranges, strawberries, fresh blueberries and raspberries. And any other colorful fruit that’s in season!
Frozen Grapes and Bananas with Chocolate Sauce (not Paleo)
Cut the banana into 1/2-inch thick slices. Toss gently with the orange juice in a small bowl. Skewer the fruit as shown and place the skewers onto a tray lined with wax paper. Microwave the chocolate 30 seconds at a time and stir until melted. Using a spoon, drizzle the melted chocolate onto the skewers. Freeze for at least 2 hours. (Can be stored in a sealable plastic bag for up to a week before eating.) Soften a little before eating. Serves 4. Recipe from “Grapes From California.”
Rainbow Fruit Shish Kabobs (Paleo)
Prep time: About 20 minutes, but it’s totally worth it!
Skewer your favorite seasonal fruit. In this photo, I used grapes, blueberries, kiwi, pineapple, oranges, and raspberries. Now my friends request that I bring this dish; it brightens up the table, and satisfies their guests who want something healthy!
Preheat the oven to 350 degrees. In a large bowl, combine the almond flour, salt, cinnamon, and nutmeg. In a separate bowl, come the oil, honey, and vanilla. Stir the wet ingredients into the dry. Place the apples into a 9×9 baking dish. Cover at bake for 50 minutes. Remove cover and bake for another 10 minutes to crisp the crust. Serve warm. Recipe from Elana’s Pantry.