Barbaritos

It's been years since I've been to this local Southwestern place, and even though I was underwhelmed the first time I went (back in my vegetarian days of tofu/rice/bean/cheese/burrito nonsense), I wanted to give them another go. They use local ingredients and I was happy to find out that the salads were actually pretty baller. Meat, lettuce, peppers, cucumbers, olives, pico de gallo, cilantro, and some kind of poblano dressing that had just the right kick. I'll be back!

Paleo Fruit Crumbles

And the berries keep coming in our CSA! Found this recipe on Instagram, modified it a little, and went to town. Would be great with apples or peaches and maybe a bit more sweetener.

Ingredients
2 cups fruit; peeled, pitted, and sliced
¼ cup water
4 tablespoons butter or coconut oil
¾ cup almond flour
1 egg
¾ cup full-fat coconut milk
¼ cup plus 2 tablespoons honey
1 teaspoon vanilla
cinnamon and nutmeg, for topping

Instructions
Preheat oven to 350.

In saucepan, add fruit and water. Bring to a boil, reduce heat, and simmer for about 10 minutes.

Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.

While the butter is melting and fruit is simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.

Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the fruit and spoon it evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.

Bake the cobbler for 25-30 minutes or until they look brown and bubbly.

Adapted from That's Paleo

More Popsicles!

I'm officially hooked. The first one is basically the paleo carmelized ice cream on a stick (with chocolate chunks instead of nuts). The second is a more complicated but good vegan cookie dough variety. Enjoy!

https://minimalistbaker.com/vegan-peanut-butter-chocolate-chip-cookie-dough-ice-cream/

Beef Zucchini Boats

This was my first time stuffing zucchini but other than taking a little time it wasn't that hard. Just halve length wise and scoop out the centers (I had a very good helper dog eating the extras), then boil for about two minutes to soften. Meanwhile brown a pound of beef until almost but not quite done. Drain and add in some salt, garlic, chili powder, and cumin, plus a few spoonfuls of tomato paste. Scoop beef mixture into zucchini boats and bake about 20 minutes.

Top with cilantro, olives, avocado, or anything else your heart desires.

Recipe from Paleo Magazine

Roasted Veggies

Roasted veggies never ever get old. We've been roasting broccoli and cauliflower every week for a while now, rotating in some other stuff for variety. This week we had these pretty little carrots in the CSA bag and they got really sweet and tasty after roasting for about 40 minutes at 425. Great with our crockpot meats for easy lunches and dinners.

Mason Jar Nicoise-ish Salad

I love me some mason jars. This was a great way to pack up several salads in advance and then have them ready to dump in a bowl with more lettuce and eat when I didn't feel like cooking. Starting at the bottom, I layered oil and balsamic vinegar, boiled potatoes and green beans, kalmata olives, diced pre-cooked chicken, sliced hard boiled eggs, some lettuce and diced tomatoes. Piece of cake!

Paleo Caramelized Banana Ice Cream

This may not look like much, but man was it good! I omitted the nuts and added some whipped coconut cream (the solid part after you put a can of full fat coconut milk in the fridge) with vanilla and cinnamon mixed in.

http://www.mynaturalfamily.com/recipes/paleo-recipes/caramelized-banana-pecan-paleo-ice-cream/