The weekends are typically meant for relaxing, right? Not on a holiday, it isn’t! You’ve been working late every day. Your boss has been in a permanent bad mood and is in dire need of a yoga class, pop a … Continue reading
When mother nature is at her worst this summer, why add fuel to her fire? It’s hot outside, so why sweat over the stove when you could be cool as a cucumber. You already have your refreshing skinny cocktails and now all you need is few guilt free snacks. For most of these recepies you’ll only need a food processor, cutlery, and a bowl.
It’s time to chow down:
Black Bean Hummus
1 clove garlic, peeled
1 14-ounce can black beans, drained and rinsed
¼ cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon tahini
1 teaspoon ground coriander seed
¾ teaspoon salt
3 tablespoons chopped cilantro
Fit food processor with steel blade attachment, close lid and turn on. Drop garlic through feed tube of food processor and allow to process until finely chopped. Open food processor, and add beans, oil, lime juice, tahini, ground coriander and salt. Process until smooth. Scrape sides, add cilantro and process to combine. Serve drizzled with additional oil if desired.
(2) 7 oz containers fresh mozzarella balls
(2) 4 oz. packages prosciutto
1/2 lb. genoa salami, sliced thin
(1) 12 oz. jar roasted red peppers
(1) 6 oz can of black olives
1 bag of your favorite leaf lettuce
Alternate the ingredients onto the skewers in any pattern that you’d like.
Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.
Shrimp with Avocado & Mango Salad *Paleo Friendly
1 lb. shrimp, shelled and deveined
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
¼ cup chopped green onions
4 garlic cloves, minced
½ jalapeño , seeded and finely chopped
1 tbsp. fresh lime juice;
Lemon or lime wedges (to serve)
Sea salt and freshly ground black pepper
Butter Lettuce & Cilantro Salad
1 6-ounce bag butter or bib lettuce, about 6 cups
1 small bunch cilantro, roughly chopped
½ medium red bell pepper, diced fairly small
¼ medium red onion, diced fairly small
2 medium avocado
3 medium plum tomatoes
1 cup Feta cheese, crumbled
Lemon Vinaigrette Dressing for cilantro salad:
½ cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 tablespoon whole grain prepared mustard
1 tablespoon dried Italian herbs
2 tablespoons honey
1 tablespoon sugar
½ teaspoon sea salt
1¼ cups extra virgin olive oil
1-1/2 cups low-fat Greek yogurt
1 tablespoon curry powder
1 tablespoon lime juice
salt and pepper
1 tablespoon herbs, such as cilantro
if desired ham or turkey (Boar’s head is my favorite)
Whipped cream or Coconut Whipped cream (Paleo Version)
1 Large Watermelon cut in a circle
Add the fruit of your choice:
Blueberries, Raspberries, Blackberries, Kiwi, Strawberries
Ok I am obsessed with this idea. I mean talk about the perfect way to combine 2 perfect breakfast foods. Obviously hubby will be ALL OVER IT.
- Buttermilk Pancake batter
- 12 slices of bacon (I like the Smithfield thick cut)
- Maple syrup
- Make the Buttermilk Pancake Batter either from a box or follow the recipe at the bottom of this post.
- Pour the batter into a squeeze bottle with a big enough hole for the batter to pour from, and cut the tip a little bigger so it’s easier to pour.
- Spray griddle with cooking spray and spray to medium heat, about 300 degrees F.
- “Draw” the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices—it will expand, so be careful not to make them too large. Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter.
- Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don’t end up overcooking the bacon when it touches the griddle.
- Cook until the batter bubbles up then flip until golden brown.
- Serve hot with syrup and butter.
Buttermilk Pancake Batter Recipe:
- 3 cups all-purpose flour
- 3 1/2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted
- Start with room temperature ingredients. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter. Stir the wet mixture into the dry mixture until it’s just blended, being careful not to over stir the batter. You want your batter to remain fairly thick.
- Spray a griddle or frying pan with cooking spray and heat to medium high heat.
- Using a 1/2-cup measuring cup, pour the batter onto the griddle or frying pan. Brown on both sides and serve hot.