It’s another month, so it’s time for another giveaway, this time it’s a $400 Amazon Gift Card!
Good luck to all of you! [Read more...]
Kristi on Google+Copycat Julius Paleo Kid-Friendly Orange Smoothies!
We’re falling in love with smoothies and both of my girls have long been addicted to all things orange. So these orange smoothies—an allergy-free kid-friendly Copycat Orange Julius recipe—were a massive hit at our house. It’s an amazing treat for breakfast or after-school snack.
We used to make all of our smoothies with homemade yogurt. But since Goose’s milk allergy developed, we make them with coconut milk. We make this version allergy-free with coconut milk and we make it in our high-powered blender, but it can easily be made in a standard blender if you don’t have one of these lovely ladies. If you don’t have allergies, feel free to make this with whole milk.
It tastes so much like the original (not that the girls have every had one) and we absolutely loved it, as did a few guests we had over. Try this delicious, creamy, fresh smoothie with your littles today. [Read more...]
Candy Bacon: Irresistible and Paleo!
Do you love bacon? I do, I call it my gateway meat. It’s the one meat I always liked. We buy some amazing smoked bacon locally from Heywood’s Provisions. It’s incredible, they dry rub and smoke it over hickory. Yum!
Do you also love honey? This delicious oven-baked candy bacon combines honey granules with bacon and bakes it into candied bacon goodness. It is INCREDIBLE. You can leave the honey granules off and just bake your bacon this way for regular bacon, too. It is the best way to make extra crispy bacon, just the way I like it. Enjoy! [Read more...]
Bacon Carbonara
My husband, Mr. Meaty, makes a mean Bacon Carbonara. It’s one of the first things he made me for dinner when we were dating. And it is delicious. Bacon has always been my meat weakness. And now that I’m a chicken-and-baconatarian, I am enjoying the flexibility of bacon. Since I’m unfortunately gluten-free as well, we had to come up with a noodles option for me. We went with flat rice noodles and it worked fabulously. The rest of the family has theirs with spaghetti noodles.
The crispy bacon, combined with the salty Parmesan and eggs really make this dish delicious. Enjoy! [Read more...]
Dairy-Free Snow Ice Cream!
I LOVE snow ice cream. I lived in Denver when I was a kid and we had it many, many times a year. We absolutely LOVED it. And it was so simple. I think we used evaporated milk in our recipe. But, since Goose is dairy allergic and I’m off dairy due to health concerns (I’m trying a Paleo diet for my autoimmune condition), I need to make ours dairy free for this amazing 3-inch snowfall in ATLANTA!
I still can’t believe we could scoop 8 CUPS of snow off just the corner of our patio table. Awesome!
So, here it goes. It. Is. Delicious! If you’re a snow ice cream virgin living in the South, you must try it. The kids will think you’re so cool!
Snow Ice Cream
Serves 4
Ingredients
8 cups snow
1 cup coconut milk, chilled (I buy it here)
1/2 cup sucanat (or your preferred sweetener)
2 teaspoons vanilla
Method
Mix it all up and serve. Make sure whatever milk you use is cold! And if you use honey or any other liquid sweetener, you may want to increase your snow or reduce your milk to get the consistency right.
It turns out a bit like a shaved ice snow cone. The kids went absolutely insane for it. And the great news is, since it hasn’t heated up as much as they suspected today, we may be able to have a couple more batches of deliciousness!
YUM! I hope you love this recipe as much as our family does. If you do, pin it, please!
Ingredients
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http://veggieconverter.com/dairy-free-snow-ice-cream/I’m 36 and I Still Have Zits: DIY Homemade Acne Treatment (Zit Zapper) Spray
I’m 36 years old and, from some ironic miracle of hormones, I still have pimples. It’s ridiculous, right? It runs in the family, even in our 50s and 60s our ladies get zits. Lame. So, what to do? Well, use natural essential oils as a zit zapper, of course.
My acne is mostly on my chin. I hear that means it’s a hormonal imbalance thing. But, whatever the cause, they’re annoying. Post babies, you’re supposed to be able to revel in the bliss of zitlessness and clear, glowing skin, right? Or even suffer from dry skin. I’m sure that sucks, too. But today I’d take it. Not only are zits annoying, they usually hurt. Uncomfortable little nasty-looking things on your face, not cool. So, I turn to nature, since well, the sciency creams and stuff scare me a little with all their side effects. You know the kind:
“Warning: This heartburn treatment medication may cause anal leakage. Or, in rare instances, death.”
Um, No Thanks. So, enter lavender and Melrose.
Paleo Pumpkin Custard Recipe: Pumpkin Season Never Has to End…Right?
Maybe you don’t know this, but I LOVE pumpkin. My husband’s not a huge fan. But when he tasted this, he went in for seconds! Of pumpkin! WHAT? So, I knew it was a hit. And, in spite of pumpkin season being long over, we’ve made it twice since. Love, love, love it. And all the kids love it, too (ours and a friend’s boys). It’s so simple you won’t believe it and it is incredibly delicious. Plus, since it’s pretty much pumpkin pie without the crust and processed sugar, it’s pretty healthy, too!
Enjoy!
Paleo Pumpkin Custard
Serves 12
Ingredients
30 ounces pumpkin puree
4 eggs
15 ounces full-fat coconut milk (or evaporated milk)
1 cup honey
1 tablespoon pumpkin pie spice
1 teaspoon sea salt
1/2 cup sucanat
1/2 cup crushed pecans or walnuts (optional)
Method
Preheat oven to 350 F.
Put everything up to sea salt in your stand mixer and mix away!
Pour into ramekins (about 12, 6 ounce). Top with remaining ingredients. Bake at 350 F about 30-40 minutes or until set and bruleed a bit on the top.
You can check with a knife, if it comes out clean your custard is set.
This was a absolutely HUGE hit with guests, adults and kids. I’ve made it twice more (once messing it up because I tried to thicken thin milk…sigh) and we just love it. What’s your favorite dessert? Now that I can’t have gluten and Goose can’t have dairy, this fantastic pumpkin custard might just be mine!
If you love the recipe, Pin it please!
Game Day: 27 Healthy Game Day Snacks!
So, we know who is slated to play. But do you know what you’re going to serve at your Big Game Party?? Well, you’re in luck because I have a lot of awesome blogging friends with amazing snack recipes that are perfect for the Seahawks vs. Broncos Superbowl matchup February 2!
Fill your party (or your family watch party) with healthy vegetarian or paleo/primal snacks this year to stay healthy and feeling great on the big game day! What are your favorite game day snacks? Here are 26 of my favorites. The most important part is to have fun and enjoy the game (or the commercials) so take it easy and make what you love!
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Vegetarian
Avocado & Fig Salsa
White Pizza Dip
Babaganoush
Marinated Olives
Pesto Artichoke Dip
Zesty Marinated Olives
Loaded Guacamole
Easy Homemade Hummus
Garlic Cheesesticks
Vegan CrockPot Chili
Chickpea Nuggets
Texas Caviar
Primal/Paleo
Popcorn Chicken Nuggets
Buffalo Ranch Stuffed Peppers
Grain Free Creamy Buffalo Chicken Pie
Chicken Dippers
Orange Ginger Chicken Wings
Pineapple Bacon Poppers
Loaded Sweet Potato Bites
Kebabs & Cucumber Yogurt Dip
Buffalo Chicken Deviled Eggs
Boneless Buffalo Wings
Asian Meatballs
Bacon-Wrapped Green Beans
Atomic Buffalo Turds
Smoked Salmon Frittata
Bacon Cheddar Jalapeno Dip
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I hope these recipes are a hit for your family or your big party! Have fun and enjoy your treats (oh, and the game, too)!
Want more super bowl snack ideas? Check out my Game Day Pinterest Board!
Cumin Paleo Cauliflower Rice
While white rice is sometimes acceptable for Paleo(ish) diets, cauliflower rice is really a go-to for those who want to stay totally grain free. I adapted this recipe a bit to suit our tastes. We <3 cumin. But you can really season it however you like! That’s the beauty of this recipe.
Cauliflower is so good for you. And, for me, as long as it’s cooked it’s great in spite of my thyroid issues. If you hate cauliflower, try it roasted. Just like brussels sprouts, roasting brings out the cauliflower’s sugars and makes it extra delicious!
Paleo Cumin Cauliflower ‘Rice’
Ingredients
1 1/2 pound head cauliflower, broken into florets
2 tablespoons coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 cup vegetable or bone broth
Method
Shred florets in a food processor to turn them into a rice-like consistency.
Melt the oil in a large skillet over medium-high heat. Add onion and seasonings. Cook for 5 minutes or until onion is tender.
Stir in cauliflower and broth. Cover and cook for 15 minutes, or until cauliflower is tender.
Serve.
This recipe is adapted from an eMeals.com recipe.
We had ours with our Paleo Coconut Orange Chicken and Roasted Brussels Sprouts.
Mr. Meaty and I loved the cauliflower rice but the kids poo-pooed it. They prefer their cauliflower raw or, if it’s cooked, they like it roasted instead. Next time I might try roasting the cauliflower before making it into rice. I bet that would be fantastic!
Do you love this recipe? Pin it, please!
Bacony Bolognese & Zucchini Noodles
I’ve been experimenting with flexitarianism in an attempt to try out a Paleo diet, and eventually an Autoimmune Protocol (AIP) Paleo diet. So far, I’ve had success with chicken, and really crispy bacon. This recipe incorporates a new favorite of mine, zucchini noodles, and crispy bacon.
This recipe is adapted from an eMeals.com recipe.
It is fantastic. And the bacon was actually pretty tasty. The noodles were amazing and so much healthier than white flour noodles. Delicious. A definite winner and repeat.
Bacony Bolognese & Zucchini Noodles
Serves 4
Ingredients
1/2 pound bacon, chopped
4 carrots, minced
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine
28 ounces diced tomatoes
salt and pepper, to taste
1/2 cup unsweetened coconut milk
1 1/2 pounds small zucchini
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped shallot
salt and pepper, to taste
Method
Cook chopped bacon in a deep skillet medium heat until crisp; drain, reserving drippings in pan. Saute carrots, onion and garlic in hot drippings until tender. Stir occasionally. Add wine, tomatoes, salt and pepper. Bring to a simmer; cook 20 to 30 minutes, stirring occasionally. Add coconut milk; return to a simmer, and cook 10 minutes. Sprinkle with bacon.
Turn zucchini into noodles with a spiralizer or julienne peeler. Combine oil, lemon juice, shallot, salt and pepper in a large bowl; add zucchini, and toss to coat. Let stand at least 10 minutes before serving.
Serve Zucchini ”Pasta” with Bacon Bolognese.
We absolutely LOVED this recipe. A definite repeat. The kids were also HUGE fans. Delicious!
Ingredients
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