Summer is in full swing and with that comes all the barbeques and outings. It sure is a fun time, but it’s easy to lose track of your eating habits you’ve worked hard all winter to get under control. Here are a few of my tips and recipes for staying on track and still having fun:
1 – Stay hydrated. This is not overrated. One of the added benefits of hydration is it will keep you more full and less likely to indulge.
2 – Bring a dish you can eat and share to all your events. You’ll be amazed how many people will ooh and aah over your paleo friendly side dish or dessert. Warning: don’t let them know in advance they are eating something healthy.
3 – Put the bun down! Honestly, the burger is just as good in a lettuce wrap.
4 – Mingle away from the food table. If you’re not standing by the enticing foods, you’re likely not to eat them. No one is watching what you eat or drink, so make a plate and move away.
5 - Instead of beer or wine, have a flavored vodka and soda. It’s amazingly refreshing. When going back for seconds, just add the soda. You’ll still have the flavored ice and no extra calories.
Here are a few of my favorites to bring along!
BROCCOLI SALAD (WHOLE 30)
36 oz broccoli florets
1 medium red onion
2/3 cup raisins
2/3 cup blanched, slivered almonds
6 slices of bacon (optional)
1 ½ cups homemade mayonnaise
3 tablespoons balsamic vinegar
Blanch broccoli, drain, and cool in ice bath or with cold water. Drain/dry well.
Dice red onion and sprinkle with sea salt. Put in a large bowl.
Add mayonnaise and balsamic to bowl and mix well.
Add broccoli and mix well.
Cook bacon on stove or in over until well done (you want it to be easily crumbled).
Optional, but recommended: toast slivered almonds in bacon fat.
Add crumbled bacon, almonds, and raisins to salad and mix well.
Try not to eat it all immediately; its way more delicious if it sits in the fridge for a while.
Cauliflower Potato Salad
2 head cauliflower
Salt and pepper to taste
2 tablespoons olive oil
½ cup homemade mayo or Greek yogurt
2 tablespoon dijon mustard
2 tablespoons dill, chopped
1 tablespoon olive oil
1 garlic clove, crushed
Juice of ½ lemon
½ red onion, diced
3 stalks celery, diced
3 hardboiled eggs, chopped
1. Preheat oven to 400˚F/200˚C.
2. Slice cauliflower into small florets.3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
5. In a large bowl, combine all dressing ingredients and mix. Set aside.
6. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt dressing.
7. Garnish with more freshly chopped dill before serving.
Paleo Chocolate Chip Cookies
- 1/4 cup (32 grams) coconut flour2
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)3
- 3/4 cup (150 grams) coconut sugar or brown sugar4
- 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature5
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature (or 1 chia egg for vegan)
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days