Check this out from my friend and fellow blogger Stephanie!
Again, I’m in a rush this morning so this post will be short and sweet.
Fridays around here are laid back on the patio and meant for relaxing with friends and family. So, without further ado, I present today’s recipe for a tasty Pineapple Coconut Margarita that I sometimes indulge in when I have coconut tequila. Check it out on my Pinterest page, everything Paleo. I can occasionally have this because I use the sugar free sparkling water and agave is an approved sweetener for those following the Paleo lifestyle.
Margaritas are stepped up with coconut and pineapple flavors in this amazing drink. Coconut water flavored with pineapple and coconut tequila are mixed with lime juice and agave nectar to create this delicious drink!
Recipe type: Cocktail
2 oz Coconut Tequila
4 oz. Coconut water flavored with pineapple
1 T agave nectar or more to taste
juice of 1/2 lime
salt to rim the glass, optional
combine all ingredients in a shaker except the salt
run a slice of lime around the edge of the glass and dip edge of glass in salt
add crushed ice to the glass and fill with margarita
This one comes from realhousemoms.com and I appreciate it! Happy Friday everyone!
Omg, guys, I have to tell you I’m so excited and overjoyed right now! So, before I get on with today’s recipe, I have to share my joy! Yesterday, I accompanied my dad to the ENT for a hearing test and a hearing aid exam to see if they couldn’t find something that works better than his current hearing aid. Yes, he was down to using one. His right ear has always been bad, due to a childhood injury (by a dr. no less) and he was using the aid on the left ear. Anyway, after the test and exam, he was fitted with a new pair that were customized for the hearing loss he has. The minute she put them on and softly asked him “how do I sound now?” His smile was wide as he said “Fine!” I’m telling you, I started to cry, I was so happy they worked! It’s a trial for a week and then we go back for the ones he’s getting. I’m so exited and happy for him, it so frustrating not to be able to hear. At that moment, neither of us cared what the cost was, and yes, it was high, my problem with that is the man worked all his life and put in his dues to SSN- yet Medicare pays nothing!! His secondary ins. will kick in $300 which doesn’t help much. The technology of these aids is so amazing that my feeling was, they are worth every penny to see him be able to hear (and without surgery needed!)
My second joy this morning is that I’ve recieved my first donation to the goal of $250 that is my team goal for the PKD Walk. I can’t tell you how exited I was to see that this morning. Again, if anyone wants to help me reach my goal, any amount helps and you can go to http://walkforpkd.org to donate or find out more.
Alright! Recipe time! Today I’m going to share an example of a meal we used to make a lot. Lately we just throw it on the grill but this works great in the winter. It’s a great, easy way to cook fish, in this case, it’s wild caught salmon. Check out my Pinterest page Everything Paleo for the pics and the actual recipe and notes.
Today’s recipe comes from championrecipes13.blogspot.com and it’s called Garlic Parmesan Salmon.
6 oz. portion of salmon
7 asparagus spears
1 tbsp (I use Kerrygold) butter
1 tbsp grated Parmesan cheese
1 clove garlic pressed2 tsp of lemon juiceGround black pepper to taste
- Preheat oven to 375F
- Cut a sheet of aluminum foil large enough for the the asparagus and salmon
- Arrange asparagus spears on foil and top with the salmon
- Mixed the remaining ingredients in a bowl to make a paste
Smear the mixture on top of the salmon
- Cut another piece of foil large enough to cover everything and fold up the sides
- Place on a cookie sheet and bake for 30 minutes
That’s it, easy peasy! Wild caught salmon is best and also grassfed butter from Kerrygold is ideal. Sorry, I can’t seem to get the pics to load so please go to my Pinterest page and check out everything Paleo to check out the recipe. Gotta go, see y’all later, on the patio!😉
Good morning everyone! Yesterday I started Lets Talk About Food Week but before we move on to the recipe, I need to give y’all a little update on the Walk for PKD. As you may know from my post earlier in the month, I’m planning on attending the walk with family and as many friends as I can gather. I will be making a pledge and I’m asking you if you could possibly help me reach my team goal of $250 by pledging whatever amount you feel comfortable with. If I was to get all my followers to donate just $1-$10 for example, I would reach my goal in no time flat! This is for a very worthy cause, your donation helps support research and promotes advocacy and awareness of polycystic kidney disease and improve all the lives it affects.
For more info and to learn how to make pledges in my name if you want to help my team, or to register to walk yourselves, please go to the website provided on the card pictured or go to the foundation website at www.pkdcure.org. Let me thank you ahead of time for your interest and I appreciate whatever you can do.
Ok, update done, let’s get to today’s recipe shall we? I thought today I’d go more savory since I’m trying to get back to basics myself! Looking at my Pinterest page, I realized even though they are Paleo, I have way too many sweet things on there!
So for today’s recipe, I thought I’d help out all those needing a quick breakfast that can actually be taken to go with you if you like! I do this one a lot as it’s easy peasy and ready in less than two minutes! It’s from The Kitchn and it is called Western Omelet in a Mug. thanks to Kelli Foster for sharing this one on Pinterest!
Recipe: serves 1
2 lg eggs
1 tbsp milk (I use almond or coconut)
1tsp chopped onion
2 Tbsps chopped bell pepper
2 slices deli ham, chopped
1 Tbsp shredded cheese
Salt and pepper to taste
Spray the inside of your mug with coconut cooking spray (use a microwave-safe mug)
Crack the eggs into the mug and beat to combine. Whisk in the milk, onions, peppers, ham and spices. Microwave on high for 1 minute, stir, top with cheese and cook for one more minute until eggs are completely set. Remove and serve immediately.
Check out my Pinterest page at Everything Paleo for exact recipe and notes. My special note is to carefully stir after the second minute of cooking because I’ve had the eggs pop some air out before, I always use caution now to prevent possible burns and getting the heck scared out of me, lol!
As always, thanks for reading, following and liking and please comment or share what you like here! See ya later, I’m going to warm up my coffee and thaw my legs out on the patio.😉
So, for the rest of this week, I thought I’d post a few of my go-to recipes from my Pinterest page, Everything Paleo at Kim Smyth.
I love chocolate chip cookies, so when I get a craving, I turn to this version from Texanerin Baking which are gluten free,grain free, dairy free and vegan. Don’t let all that fool you though, these cookies are seriously delicious!
Here is the recipe and thank you to Erin for providing it!
1 Cup blanched almond flour
1/4 Cup coconut flour
1 tsp baking soda
6 Tbsp coconut oil or unsalted butter, room temp (firm though not melted)
3/4 Cup coconut sugar
6 Tbsp natural almond butter (no sugar added)
1 1/2 Tsp vanilla extract
1 Lg egg
1 1/4 Cups paleo friendly chocolate chips (I prefer dark) EnjoyLife makes the best!
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat together the fat and sugar at medium speed until well combined, about one minute.
- Beat in the almond butter and vanilla on medium speed and mix until combined. Beat in the egg on low until well incorporated. Stir in the flour mixture until well combined. Then stir in one cup of the chocolate chips. If you used coconut sugar, place bowl in the fridge for about one hour til firm.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or baking mat (my preference)
- Roll dough into balls and place 3″ apart the mash slightly with the palm of your hand (or the back of a spoon)
- Bake for 11-14 min. or until the surface of the center no longer appears wet.
- Let cool on the baking sheet. Store in airtight container for up to 3 days, or in the fridge for a week.
Go to my Pinterest page for complete recipe and all of her notes, I simplified things here.
Do note that this recipe will NOT work with peanut butter.
That’s it for today, come back tomorrow for another delicious recipe and maybe a story to go with! Join in the fun by suggesting and/or providing your own recipes. Comment below or shoot me an email, see you tomorrow on the patio!