Last weekend two of my dear friends in LA had a joint Birthday pool party so of course I had to bake something! My friend Boomer always requests anything with peanut butter and chocolate, so I decided to make this delicious peanut butter poundcake recipe I have into mini bundt cakes. Check it out here! Stacy doesn’t love chocolate so I wanted to make her own special birthday treat. I thought these blueberry lemon bars would be the perfect summer pool party snack. They were definitely a hit! unfortunately they are not gluten-free or primal…would love to have tried to adapt them but had no time with 5 out-of-town visitors all in the same weekend!!
Blueberry Lemon Bars (Adapted from IMPROV Kitchen) (Difficulty-Easy; Makes ~2dozen bars)
For the Crust:
- 1 1/2 sticks butter, at room temp.
- 1/3 c. sugar
- 1 1/2 c. flour
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
For the Filling:
- 2 1/2 c. frozen blueberries thawed and drained of juice
- 3/4 c. sugar
- 2/3 c. lemon juice (juice from 2-3 lemons)
- 2 Tbsp. lemon zest (from 2 lemons)
- 3 ree-range organic egg whites
1 free range organic egg
2/3 c. flour
- 1/4 tsp. salt
Preheat oven to 350º F. Line an 9×13 baking pan with parchment paper so you can easily lift the bars out once they’ve cooled.
Make the crust: Cream the butter and sugar together with an electric mixer, then add the vanilla. Add flour until just incorporated. Place dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 minutes until slightly golden brown.
Make the filling: Add blueberries, sugar, egg whites, egg, lemon juice + zest, flour, and salt to a medium bowl and stir to combine. Pour the mixture into the crust (don’t worry, it’s a very loose mixture, it will thicken) and bake for 20-25 minutes depending on your oven and the sized baking dish you use.
Let cool to room temperature and then place in the refrigerator for 4 hours (or until they’ve cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you can wait overnight, that’s even better. Slice into bars and serve!
I’ve made my share of spaghetti squash dishes in place of pasta which is so easy, but I had yet to do anything with zucchini since I didn’t have a spiralizer and was honestly too lazy to julienne zucchini noodles by hand. When I saw this recipe on Pinterest I decided it was time to invest in a veggie spiralizer and I am so glad I did! I bought this GEFU Spiralizer on Amazon and it is super easy to use and makes beautiful zucchini spirals. I definitely recommend it! I also recommend this creamy, raw, paleo dish to go with an Italian Summer meal. It went wonderfully with my Paleo Shrimp Scampi.
Creamy Basil Zucchini Pasta (Courtesy of Running to the Kitchen) (Difficulty-Intermediate; Serves 4)
- 4 small zucchini, ends trimmed and spiralized with a julienne peeler or spiralizer
- 1 avocado
- ½ an organic cucumber, chopped
- juice of ½ a lemon
- 1 clove garlic
- 2 tablespoons almond or coconut milk
- about 8 leaves of organic basil
- salt & pepper to taste
- halved cherry tomatoes for garnish
Place zucchini spirals in a large bowl. In a mini food processor, combine the remaining ingredients and process until smooth. Toss the zucchini with the avocado sauce until fully coated. Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to taste.
I saw this incredibly simple paleo shrimp scampi recipe that I had to make to go along with my raw paleo creamy basil zucchini pasta dish–it just seemed like the right thing to do. This dish literally takes less than 10 minutes to throw together and is full of delicious lemony, herby white wine flavor. The best part is the obligatory glass of wine while you’re cooking. A little dash in the pan and a little dash in your glass!
Paleo Shrimp Scampi (Adapted from Naomi Siegel on Pinterest) (Difficulty-Easy; Serves 4)
- 1 lb. wild-caught shrimp, rinsed, peeled and deveined
- 2 cloves garlic
- 2 Tbsp. organic parsley, chopped
- 2 Tbsp. almond meal
- 1/8 tsp. crushed red pepper
- 1/2 tsp. oregano
- 2-3 Tbsp. extra virgin olive oil
- juice from 1/2 an organic lemon
- 1/4 c. dry white wine
Rinse the shrimp and pat dry. Place olive oil in a baking dish and set oven to broil. Place the shrimp in the baking dish, season with salt and cover with fresh squeezed lemon juice and white wine.
Place the remaining ingredients in a small food processor or chopper and pulse to combine. The resulting mixture will be a little more moist if you use fresh garlic and parsley, which I did, and think is well worth taking an extra minute to distribute the seasoning over the shrimp than if you had used dried herbs. Lastly, sprinkle the mixture evenly over the shrimp and place in the oven. Broil until pink, about 3-4 minutes. Flip with a spatula and return to the oven for an additional 2-3 minutes. Serve with creamy basil zucchini pasta and generously spoon the extra sauce from the pan over the shrimp.
I’ve been seeing primal and paleo pancake recipes across the web for months now and I just never really felt the impetus to try them. Generally I’m more of a savory breakfast girl than one to order pancakes or french toast. I can never turn down an omelet or egg scramble loaded with fresh veggies and preferably something spicy! But my brother recently sent me this recipe he had adapted from The Paleo Solution so I figured it was about time I find out what all the paleo pancake hype was about. It does amaze me how similar the texture is to real pancakes using no grains at all, and it was just as tasty! I added raspberries and unsweetened coconut to the batter while cooking and then drizzled the liquid left from the raspberries on the top with some pure maple syrup. So now I know, when I feel like a sweet breakfast treat I can have my pancakes and my protein too!
Paleo Pancakes (Adapted from The Paleo Solution by Robb Wolf) (Difficulty-Easy, Makes 3 medium pancakes)
- 3 organic free-range eggs
- 1/3 c. unsweetened applesauce (**I made my own–instructions below)
- 1/3 c. raw almond butter (or other nut butter)
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- organic virgin coconut oil for frying
- optional toppings: berries, sliced bananas, coconut, maple syrup
Whisk the eggs, applesauce, almond butter, cinnamon, salt and vanilla in a bowl until smooth. Homemade Applesauce: If you want to make your own applesauce, simply dice 1 or 2 organic apples and add them to a small saucepan. Squeeze 1-2 Tbsp. fresh lemon juice, add 1/2 tsp. of cinnamon and 2 Tbsp. water to the pan and bring to a boil. Cover, reduce heat to low and simmer 15-20 or until apples are tender. Using a hand masher, mash the apples until they form a sauce.
Grease your cooking surface with about a Tbsp. of coconut oil. Spread a thin layer of batter on the skillet or griddle set on medium heat. Add raspberries and shredded coconut or other toppings. Flip after 1-2 mins when the batter starts to bubble and top and the bottom is slightly browned. Be careful flipping as this batter is definitely more delicate than its grain-filled counterpart.
Top with pure maple, applesauce, sliced fruit, or whatever else your heart desires.
If you need a super quick and easy source of protein, this is your ticket (I even forgot to document the end result this was so quick)! Simply throw some chicken breast in this marinade overnight and toss it on a grill pan the next day and you’ve got a versatile stash of flavorful protein. I added it cold to an arugula salad with chipotle lime ranch dressing and it was a delicious and satisfying lunch for work! You can also eat it over quinoa and grilled veggies, on its own as a snack, or any other way you can dream up. This marinade is packed with flavor and keeps the chicken perfectly tender and juicy.
Basil Lime Chicken (Adapted from Goodness Gracious) (Difficulty-Easy; Serves 4)
- 2 lbs. organic free-range chicken breasts
- 2 organic limes, juiced and zested
- 4 organic scallions, chopped
- 2-3 cloves garlic, minced
- 2 Tbsp. chopped basil
- 1/4 c. extra virgin olive oil
- 2 Tbsp. organic mustard
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. liquid aminos (or soy sauce)
- salt and pepper to taste
Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, liquid aminos or soy sauce, green onions, garlic, and salt and pepper and mix well. Trim and cut chicken into even cutlets and place in a tupperware container. Pour marinade over the chicken and marinate for 1 hour or overnight. Heat a grill pan over medium-high heat and brush lightly with olive oil. Place chicken on grill and sear 3-4 minutes on each side or until cooked through. Remove from grill and let rest a few minutes before serving.