Pomegranate Guacamole

In honor of Cinco De Mayo today, I whipped up some guacamole with a refreshing spin.  Hope you all enjoy!

Ingredients:

  • 2 avocados
  • 1/4 cup pomegranate seeds (I bought mine at Trader Joe’s, no need to mess with seeding a pomegranate yourself)
  • juice from 1/2 lime
  • 1 tsp minced jalapeno (I removed ribs and seeds since I didn’t want this recipe to be spicy, but more refreshing)
  • 1/4 cup minced red onion (I like to run the cut up onion under the water facet to remove some of the strong onion flavor)
  • handful cilantro chopped (comes out to about 1/4 cup)
  • sea salt to taste (I used about 1/2 tsp)

Directions:

  • Remove flesh from avocado and mash with a fork
  • Add lime juice, jalapeno, red onion, cilantro, and salt to avocado and mix
  • Fold in pomegranate seeds to avocado mixture
  • Garnish with extra pomegranate seeds and cilantro if so desired
  • Enjoy!

I served mine with some steak fajitas, yum!

Sweet & Spicy BBQ Sauce

How many of you have stood in the condiment aisle at the grocery store looking for a BBQ sauce that didn’t contain sugar and only had ingredients you could actually pronounce? Yeah, pretty much impossible.  There is only one brand I have found that I will use in a pinch, but it contains agave nectar and I am not really cool with that. This recipe is super easy and will make you wonder why you never made your own BBQ sauce before.

Ingredients:

  • 1 tbs coconut oil
  • 3 cloves of garlic, minced
  • 1 tbs paprika
  • 1/4 – 1/2 tsp cayenne pepper (add per your preference)
  • 1/2 tsp chili powder
  • 15 ounce can of no salt added tomato sauce
  • 1/2 cup apple sauce
  • 4 tbs coconut aminos
  • 3 tbs apple cider vinegar
  • 1.5 tbs honey
  • salt and pepper to taste (I added about 1/2 tsp salt and 1/4 tsp pepper)

Directions:

  • Melt coconut oil in small sauce pan on medium.  Add in garlic and saute for about 30 secs.  Add in paprika, cayenne pepper, and chili powder and stir for about 30 secs.
  • After the spices start heating up and giving a nice smell, add in rest of ingredients and stir.
  • Allow the BBQ to simmer over low for about 30 minutes.  After this time the sauce should be reduced and thick.
  • Can be stored in refrigerator for about 2 weeks.

*If you are doing a Whole 30 leave out the honey and add 1/4 extra apple sauce.  It is will not be as sweet, but it will still be good.

Paleo Tzatziki Sauce & Lamb Wraps

Oh how I love Greek food, or the Americanized version of what I think Greek food should be. Gyros are amazing, with their perfectly sliced meat, warm pita bread, and oozing with tzatziki sauce, yum!  But pita bread and a yogurt based sauce is not really Paleo is it?  My version of lamb wraps will give you all the satisfaction of a traditional gyro but none of the guilt.

Paleo Tzakziki Sauce Sauce

Ingredients:

  • 1 clove of garlic, peeled
  • 1/2 of cucumber, peeled and cut into large chucks (will be putting in a food processor, no need to do to much work)
  • 1 ripe avocado
  • few springs of fresh dill
  • salt and pepper to taste
  • juice from half a lemon
  • 1/4 cup of evoo

Directions:

  • Put garlic and cucumber into food processor and pulse about 4 or 5 times.
  • Add avocado, dill, salt, pepper, and lemon juice to the food processor and process until avocado is creamy and ingredients are mixed.
  • Add in evoo and process until smooth.

Lamb Wraps

Ingredients:

  • 1 lb of grassfed ground lamb
  • 1 tbs of Rogan Josh seasoning, or make your own
  • salt and pepper to taste
  • head of bibb lettuce
  • red pepper, cut into 1/2 in pieces
  • cucumber, peeled and sliced

Directions:

  • Crumble meat into a hot saute pan on medium to high heat. Brown the lamb and drain fat if you wish.  Return meat to pan and add your spices.
  • Now just pile high on a piece of lettuce with red pepper, cucumber and a spoonful of tzatziki sauce and enjoy.

Paleo Blueberry Jam

First off, I am back from my South American trip.  We had a lot of fun visiting Machu Picchu, Cuzco, the Amazon, Easter Island, Lima, Santiago, Buenos Aires, and NYC, but I came back exhausted and had to go back to work the next day.  It has been tough trying to get back into the swing of work, exercise, life, cooking, etc, and my blogging took a back seat.  But never-fear I am back with some new recipes.

Now on to the jam.  

I know what you are all thinking, Paleo and Jam should never be mentioned in the same sentence, but when it is blueberry season you just have to pick them, and what is a girl to do with 26lbs of blueberries? Luckily for us Houstonians, blueberry season started early since we had no late frosts this year (it usually starts the last weekend of May when it is already about 95 deg).  Blueberries at our favorite u-pick orchid were rip last weekend, so we woke up way to early for a Sunday and picked till we each filled up a 13lb bucket each. (Moorehead Blueberry farm does not use pesticides in there orchid, so they allow you to eat as much as you want while picking.  Trust me, we take full advantage every year.)

 At $2.00 a lb you don’t worry about getting to much. 

The weather was perfect for us and I was actually sad when we finished in less than two hours.  

Now on to the Jam

Paleo Blueberry Jam

Ingredients:

3 cups of blueberries

1/2 cup of honey

1 tsp fresh lemon juice

(Feel free to double this recipe. I did this recipe times 4 to fill approximately 4 jars)

Directions:

Wait to clean the blueberries till right before you are ready to use. 

Clean/sanitize your jars and lids.

Once you have cleaned the blueberries, dump the blueberries and honey in a medium pot (you must use a non reactive pot) and turn the heat to medium.  Mash them with a potato masher to releasing the juices from the berries.  When you start it will look like this.

Stir continuously with a wooden spoon trying to mash the rest of the blueberries against the side of the pot.

The mixture will start to bubble, and keep stirring for another 10 to 15 minutes until the jam becomes thick and looks like this –

Add in the lemon juice and stir for another 2 minutes.

Now fill your jars making sure to leave about 1/2 inch of head space.

You can either let them cool and put in the refrigerator.  It will last up to a month. You can place in freezer and they will last about 6 to 8 months.  Or you can process them to make them shelf stable and they should last about a year.

As you can see I used Le Parfait jars.  Some people say that they are not safe for canning, but they have been used in Europe for ages and people still use them today.  If you have a pressure cooker or canner click here to go to there webpage with instructions.  If you do not have a pressure cooker, then the Ball type jars might be the better option. I chose the Le Parfait jars since they do not contain any BPA or other nasty chemical in the lids.  The food does not actually touch the lids so most people could care less about that, it is a personal choice. Another glass lid type jar is Weck, but I have never personally used them.

If you want more ideas check out Food in Jars blog.  Usually honey can be substituted for sugar, just half the amount.  So if it calls for 1 cup of sugar, use 1/2 cup of honey to make it paleo.