Tag Archives: paleo party ideas

Simple Strawberry Salsa

28 May


I let my kids go a little nuts strawberry picking last weekend and needed a quick way to use up the last of our three overflowing buckets before they spoiled.  Remembering a strawberry salsa I sampled at our farmers market, I decided to try to recreate it.  It was simple to make, refreshing, and tasty on chicken, fish, salad, plain, or with your favorite gluten-free chips.


2 cups strawberries, cleaned and chopped
1/2 small jalapeno, cleaned and diced fine (add more for extra kick–the half kept it mild enough for my kiddos)
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp avocado oil (or olive oil, but avocado is my new favorite!)
2 Tbsp fresh lime juice
sea salt and pepper, to taste

Combine all ingredients and serve or refrigerate. Can be made ahead, doubled or tripled, and tastes even better the next day after the flavors meld together! If you prefer mangoes to strawberries, check out our mother-in-law’s mango salsa from last summer!



Have your cake and eat it too

1 Apr

My mom and I had a blast today playing little pranks with the kids…from drinks you can’t sip (jello!) to teeny tiny breakfast plates to fake broken arm casts. While we were browsing for the prank ideas, I stumbled across this “cake” and thought, “now, that could be one perfectly primal cake.”  Here is my version of the April Fools dinner “cake”.  Enjoy!

For the cake:
2 lbs ground beef (or pork, sausage, turkey)
1 can Hunts tomato sauce
1 small onion, finely chopped
1 red pepper, finely chopped
1/2 cup almond flour (or 1/4 cup coconut flour)
1 egg
1 tsp sea salt
1 tsp pepper
2 tsp garlic powder
1 tsp basil
1 tsp oregano

Preheat oven to 375. Combine all ingredients. Divide between two 9-in round cake pans. Bake for 30-45 minutes until slightly browned on top. Transfer to plate lined with paper towels until you are ready to frost!

For the icing:
2 large  heads cauliflower

2-3 Tbsp olive oil
salt and pepper
1 tsp garlic powder
1/4-1/2 cup milk or coconut milk

Preheat oven to 375. Clean and chop cauliflower, toss with olive oil and spices, and place on foil lined baking sheet. Roast in oven for 30-40 minutes until tender with fork. Place roasted cauliflower in food processor and pulse until smooth, adding milk or coconut milk slowly until you achieve a “mashed potato” like consistency. Add additional salt, pepper or spices to taste.

Place first layer of meatloaf on plate, smooth a layer of mashed cauliflower on top, and add second layer of meatloaf.  Frost the “cake” with mashed cauliflower. You may need to use your clean hands to smoothly cover the sides. If you want to get fancy, use a pastry bag and large icing tip to decorate with remaining mashed cauliflower. Garnish with grape tomatoes, carrots, and celery leaves as pictured or whatever other fun ways you can think of!


Happy April Fools Day,


P.S. The recipes are awesome primal comfort foods whether made into a cake OR not! Keep them on hand!

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