I love strawberry season. Fresh strawberries usually don’t last more than a day or two at my house. But on the rare occasion that I have extra strawberries, I like to bake with them. Today I had more than enough to make fresh strawberry paleo muffins. And I have enough left to make arugula strawberry salad for lunch.
I am very excited about the launch of the Fat-Burning Chef: Ridiculously Good Recipes from the Top Kitchens in Paleo. Abel James of Fat-Burning Man has put together a 170-page compilation of paleo, gluten-free, real food recipes from 20 of the best paleo cookbook authors and bloggers. And I am thrilled to be included in this collection.
I love avocados. They are one of the foods I always have in my kitchen. Guacamole on a burger or sliced avocado in a salad adds healthy fat, fiber and vitamins. This is one of my favorite quick snacks — just avocado, bacon and balsamic vinegar with a little bit of sea salt. It’s smoky, salty, sweet and creamy. Instant satisfaction when you need to eat something now.
It’s hard to find a packaged breakfast sausage without a lot of additives. Here’s the ingredient list from one of the best-selling brands: pork, water, sodium lactate, sugar, monosodium glutamate, natural flavorings, BHA, BHT, and citric acid. Just what I want to eat for breakfast. The good news is it’s really easy to make paleo breakfast sausage. You can have sausage patties ready to cook or freeze in less than five minutes.
This paleo snack mix is addictive. Salty, smoky and garlicky, it reminds me of traditional snack mix, but without the not-so-desirable ingredients. Just pure nutty goodness accented with garlic infused olive oil and smoked spices.
