My oh My! It's Paleo Ice Cream

My oh my, it is paleo ice cream! Growing up, 8:15 pm was ice cream time with my dad. I enjoyed that time and it was the perfect way to finish off the day. Seeing as I was 8 years old playing 4 sports a day, I could eat all the ice cream I wanted! 

However now I am in my thirties with more health concerns than an 8 year old, ice cream EVERY night is a no go. And to top it all off, I partake in a Whole30/Paleo diet. However, all of this does not stop that occasional craving around 8:15.

This is when my search for a reasonable Paleo ice cream recipe began. I wanted it simple as this wasn't for a special occasion, it was just to help a craving. I didn't want to spend hours on my feet for something that was suppose to be a relaxing, fun dessert at the end of the night. 

That is when I found this amazing recipe!

Ingredients: 

• 
• 1 14oz can of coconut milk (or cream, however the coconut taste will be much more pronounced)
• 1/4 cup of almond or cashew butter, see recipe here
• 1/4 cup of honey or pure maple syrup
• 1 tsp of vanilla
• 1/4 tsp of salt

Add all the ingredients to the blender and mix until combined, approximately 30 seconds. Sometimes I make a little coconut or almond butter before if I am out, then add the remaining ingredients and combine. 

While the ice cream maker is running, pour the liquid in. Allow the ice cream to churn for 20-25 minutes, then add to an air tight container and place in the freezer for an hour, at least. Once the mixture is completely frozen you can serve! 

Fast and Easy Grilled Chicken Wings

I don't know what it is, I absolutely love wings. I know it isn't very culinary or fancy; however, they just make me so happy. Normally I would have to go out to a pub to get some good wings, but I would leave with a heavy bar tab and not feeling like it was worth the money! Here is my remedy to this situation, and to make it even better, it is fast and easy!

Why I love this recipe:

• This seems like a silly reason, but I only use two measuring spoons for the whole recipe. Aka...less dishes, less thought: just through in a teaspoon or a half teaspoon of that in there!
• The grill keeps the heat out of the house on hot summer days. 
• I also claim I do not know how to work the grill, so my husband does all the cooking. Shhh....don't tell him I really do! 
• These wings aren't heavy, and the recipe is actually pretty healthy! It doesn't leave you feeling like you will have to run miles to work off what you just ate.
• They come out so crispy, it is just like they were fried! This way you don't have the oil, and potential fire hazard of frying yourself!
• You can double, triple, or quadruple this recipe and make it for a crowd! Looks like a lot of work, but it really isn't! If you have an event, it is a cheap way to provide amazing food!

Ingredients:

• ½ cup salt
• 2 quarts of water
• 2 pounds chicken wings or drumsticks
• 1 ½ teaspoons cornstarch
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• 1/4 teaspoon cayenne, optional

Mix the water and salt in a large bowl and then place the chicken in the water. Cover and let the chicken brine in the refrigerator for approximately 30 minutes. 

While the chicken is in the fridge, mix all the remaining seasons together in a small bowl. Don't be alarmed that the seasons all together look "pale." They brighten up once you put them on the chicken. 

Heat your grill accordingly (gas: heat for 15 min on high), then turn down to medium-low. Place the wings skin side up, and cook for 10-12 minutes. Flip the chicken, and let the skin crisp up for 10 minutes more of cooking. Once removed from the gill, cover with foil and let rest for 5 minutes. 

Best Hipster Burger

Nothing is worse when you host a BBQ and you spend all that money on meat, veggies, buns, chips, salsa, drinks, fruit (the list goes on and on) and the thing that everyone looks forward to, the meat, is a disappointment! BBQs can be expensive and time consuming, and it hurts your soul when you put in all that effort and the burger is meh. I have tried it all, with many successes and failures, and I have finally come up with the perfect burger recipe. Yes you heard that right, the best burger!

It started with my desire to make the burger “different.” Hey I’m a Seattleite, I have to let the hipster out at some point.  First add the minced shallots, cilantro, jalapeno (wear gloves, you don’t want your fingertips burning throughout the BBQ), and seasonings in a large bowl and stir together. I like to use garlic powder because the risk of a larger chunk of garlic getting burnt on the grill and leaving your all your burgers with a bitter taste, isn’t worth it. Also think of all that time you saved not chopping garlic!

Then add the ground beef and mix together with your hands. Add one egg to the mixture to insure the patty will stay together on the grill. Mold the mixture into ¼ to ½ inch patties, keeping in mind the size of your buns. You don’t want a small patty on a huge burger bun; I have never heard anyone say “oh that last bite of all bread and ketchup was delicious.”

I like to put the patties on a baking sheet, cover with press and seal, and put in the fridge for 8 hours, or even overnight. I love to make this the night before a BBQ, then all I have to do is pull the patties out of the fridge and throw on the grill. There are several steps to great BBQ, so anything you can do ahead of time is a great idea!

Prepare your grill to medium-high heat, and cook to personal preference. I prefer medium, which is about 4 minutes on each side.

Ingredients:

4.5 pounds of ground beef – makes about 12 patties (to calculate how much meat you will need, click here)

2 shallots

3 tbsp. cilantro

2 jalapeno chili – seeded and minced

2 ½ teaspoons salt

2 teaspoons ground black pepper

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 egg

Add the minced shallots, cilantro, jalapeno, and seasonings in a large bowl and stir together. Then add the ground beef and mix together with your hands. Add one egg to the mixture to insure the patty will stay together on the grill. Mold the mixture into ¼ to ½ inch patties, keeping in mind the size of your buns. Place the patties on a baking sheet, cover with press and seal, and put in the fridge up to 8 hours or overnight.

Prepare your grill to medium-high heat, and cook to personal preference. I prefer medium, which is about 4 minutes on each side.

Guacamole

Guacamole is so easy to make; however, people decide in a mad rush to buy it from the store. Now if your guests are waiting at your home and you're still at the store, then yes, buy the guacamole and run! On the other hand, if you have 5 to 10 minutes to spare, it is worth your while to make it homemade. The difference is so noticeable, and this recipe in particular is always a hit. I have made this for several different groups and it pleases all different palates.

It starts with my secret, which I am happy to share. Scoop the avocado into a large bowl and mash until in large chunks, then add half of the lime juice. Adding the lime juice allows the avocado and lime to marinate while you add and mix the other ingredients. This also prevents the lime juice from separating from the guacamole after sitting out at room temperature. Once the lime and avocado is combined, add the seasonings and mash the avocado into your desired texture. Then fold in the onions, jalapeno, tomatoes, cilantro and garlic. Do a taste test, and add the remaining lime juice until you are satisfied. This recipe can be served immediately or set aside for an hour.

Ingredients:

3 avocados, chopped - see how to video here

1 lime, juiced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

1/2 medium white onion, diced

1/2 jalapeno pepper, seeded and minced

2 tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Scoop the avocado into a large bowl and mash until in large chunks, then add half of the lime juice. Once the lime and avocado is combined, add the seasonings and mash the avocado into your desired texture. Then fold in the onions, jalapeno, tomatoes, cilantro and garlic. Do a taste test, and add the remaining lime juice until you are satisfied. This recipe can be served immediately or set aside for an hour.

Easy P-easy Salmon

What I love about fish is that people have a tendency to assume it is a “fancy” meal; however, it can take little time to prep and cooks even quicker! This recipe includes ingredients I believe you will commonly find in your pantry, and keeping them at a minimum allows for a simple, fast prep.

To begin, place the salmon on a piece of foil and brush top and bottom of salmon fillets with olive oil. I’m sensitive to wasting good olive oil, so usually pour the olive oil in small amounts and brush as needed. Start out small, and pour as needed. 

Mix the salt, pepper, garlic powder, and rosemary together in a small canister, and sprinkle on top of the salmon. Top the salmon with the lemon juice, slices, and capers if using. I don’t always have capers in the house, so don’t stress and skip them if need be.

Yes, that is it! This can take as little as 5 minutes, and I bet if you are in a bind, you could mix this up even quicker!

Either wrap up in foil and throw on the grill cooking 10 minutes for every inch the salmon is thick, or putting it in the oven at 350 degrees. The way to determine how long to cook the salmon is to measure how thick the salmon is, and for every inch, cook for 10 minutes. Doesn’t take long! For a nice crispness, turn the oven on broil for the last 5 minutes of cooking. Fish can be served and enjoyed immediately.

Ingredients

2.5 pounds of salmon

1/8 cup Olive Oil

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon garlic powder

½ - 1 tbsp rosemary

2 lemons, juiced and then sliced

4 tsp capers (optional)

Place the salmon on a piece of foil and brush top and bottom of salmon fillets with olive oil. Mix the salt, pepper, garlic powder, and rosemary together in a small canister, and sprinkle on top of the salmon. Top the salmon with the lemon juice, slices, and capers if using.

Either wrap up in foil and throw on the grill cooking 10 minutes for every inch the salmon is thick, or putting it in the oven at 350 degrees. Fish can be served and enjoyed immediately. 

Mango Salsa

Once mangos are in season, my desire to make this recipe is unbearable. It is the time the idea of summer becomes a reality. The mangos are ripe, the sun is shining, and BBQ season is in full bloom. Nothing beats gathering with friends or family, and taking in the sun and long days.  The only thing that can make that moment better is amazing food. I love to bring this particular recipe because it is so fast to make and easy to transport; however, the ingredients are unique that people think you spent hours coming up with the concoction.

Begin with combining the mango, tomatoes, jalapeno, cilantro, and garlic in a large bowl. Stir in the salt, lime juice, red onion, and olive oil. After this is complete, add the avocado to the salsa. I like to add the avocado last so it does not become brown from all the mixing. Allow the flavors to marinate by covering the bowl and placing in the refrigerator for 30 minutes to an hour. Or head out the door and allow the salsa to marinate while you drive to your destination. By the time you arrive it is ready to be enjoyed with some chips!

Ingredients:
1 mango - peeled, seeded, and diced
1 avocado - peeled, pitted, and diced (see my how to video here)
6 roma tomatos - seeded and diced
1 jalapeno pepper - seeded and minced
½ cup of chopped cilantro
3 cloves of garlic, minced
1 teaspoon salt
3 tbsp fresh lime juice
¼ cup chopped red onion
3 tbsp olive oil

Begin with combining the mango, tomatoes, jalapeno, cilantro, and garlic in a large bowl. Stir in the salt, lime juice, red onion, and olive oil. After this is complete, add the avocado to the salsa. Allow the flavors to marinate by covering the bowl and placing in the refrigerator for 30 minutes to an hour.

Jumpin Shrimp Ceviche

This recipe became my craving while I heard the waves crashing on the beach of San Diego. The smell of salt water in the air and sun on my face, made my mind drift off to a fresh and flavorful ceviche. It became apparent after a day of swimming and surfing, my stomach needed to be satisfied. The boardwalk of Pacific Beach is full of amazing ceviche recipes, and this is my best attempt to the shrimp ceviche I had that afternoon.

Begin with placing the shrimp in a shallow glass bowl and covering with the lime juice. 'Cook' the shrimp for 4 hours, or until they turn pink. I prefer to place the bowl in the fridge and prepare the other ingredients while the shrimp cook.

Add the tomatoes, onion, jalapenos, cucumber, in a large plastic bowl. The ceviche is best when it sits in a non-reactive bowl. Remove the shrimp from the lime juice and dice to your preferred size. Add the shrimp to the vegetables, and mix the remaining lime juice marinade to the ceviche. Top with cilantro, salt, and pepper to preferred taste.

Ingredients:
1 lb. peeled and deveined shrimp
1 cup lime juice (about 3-4 limes)
1/2 white onion - diced
6 tomatoes - seeded and diced
1 jalapeno pepper - seeded and minced
2 avocados - diced (see my how to video here)
1/2 chopped cucumber
2 tbsp. cilantro or to taste
Salt and Pepper

Begin with placing the shrimp in a shallow glass bowl and covering with the lime juice. 'Cook' the shrimp for 4 hours, or until they turn pink. Add the tomatoes, onion, jalapenos, cucumber, in a large plastic bowl. The ceviche is best when it sits in a non-reactive bowl. Remove the shrimp from the lime juice and dice to your preferred size. Add the shrimp to the vegetables, and mix the remaining lime juice marinade to the ceviche. Top with cilantro, salt, and pepper to preferred taste.

Tabboulleh

Nothing takes me back to a warm beautiful day like this tabbouleh recipe. Sometimes I close my eyes, and imagine I am on a veranda close to the Mediterranean. Other times I can feel the sun on my face while I layout close to the Dead Sea. When reality hits and I see the gray skies of Seattle, it becomes necessary to make this recipe no matter what season it is currently.

I begin with soaking the bulgur wheat in the juice of 2 lemons. It is important for this recipe to be made with fresh lemons. The whole recipe is centered around fresh ingredients, and it becomes very apparent when the lemon is not fresh. While the bulgur wheat is soaking, start to prepare the parsley. This is the bit of process that can take the most time. Sure, the traditional method is to get flat leaf parsley, and chop the leaves into tiny bits by hand. Well to be honest, that makes my hands cramp and takes too much time.

I prefer to prepare the parsley the day before I make the salad. I remove the leaves from the stem and wash thoroughly. If I have time, I will use the salad spinner to dry the parsley quickly before placing in the fridge. If time does not allow for this, no sweat. It isn’t the end of the world. After the parsley has been able to dry overnight, it is easy to throw in my food processor. This short cut, takes out about 30 minutes to an hour of time, depending on your chopping skills.

A few notes about using the food processor for chopping the parsley. It is important that the leaves are very dry, so they do not turn into a swampy texture. If you did not prepare the parsley the day before, just use the salad spinner and pat the leaves with a towel before placing into the food processor. Also use the curly leaf parsley; it holds up better when being chopped than the flat leaf parsley.

After the parsley is prepared, place it into a large bowl and mix in the mint, tomatoes, and green onions. In a separate bowl make the dressing for the salad out of the remaining 2 lemons and olive oil. Once the juice and the oil is completely mixed together, add it to the salad. Tabbouleh should not be drenched in the dressing, so do not feel like you need to use all the dressing. Salt to taste and give the salad a final toss.

Ingredients:

½ cup bulgur, fine cracked wheat

Juice of 4 lemons

3 bunches fresh parsley, finely chopped

A bunch of mint, finely sliced

3 medium tomatoes, seeded and diced

10 green onions, chopped

½ cup extra virgin olive oil

Salt to taste

Begin with soaking the bulgur wheat in the juice of 2 lemons. While the bulgur wheat is soaking, start to prepare the parsley. Remove the leaves from the stem and wash thoroughly. Dry the parsley completely and put in the food processor. Once the parsley is finely chopped, place it into a large bowl and mix in the mint, tomatoes, and green onions. In a separate bowl make the dressing for the salad out of the remaining 2 lemons and olive oil. Once the juice and the oil is completely mixed together, add it to the salad. Salt to taste and give the salad a final toss.