HealthLifestyle Design

3 Easy Paleo Appetizers

Fresh Ingredients
Fresh Ingredients

Summer BBQs are supposed to be fun and easy!  But as a Paleo eater hosting a mixed gathering BBQ, they can sometimes be tricky.  Use these 3 easy Paleo appetizers below to take the guess work out of your next get together!

 

Creamy Guacamole
Creamy Guacamole

Guacamole

3 small avocados

1/2 c chopped fresh cilantro

2 small tomatoes

1/2 medium onion

1/2 c lime juice (about 4 medium limes)

Salt & Pepper to taste

1 jalepeño (optional)

1/2 c water

1.  Cut and peel avocados, remove flesh.  Set pits aside, do not throw them away. Add avocados to blender.

2.  Cut onion and tomatoes into large quarters. Add to blender.

3.  If using jalepeño, remove stem, seeds, and ribs.  Be careful not to rub your eyes after touching jalepeños! Using 1/4 of a jalepeño will result in a mild-medium heat. Half a jalepeño will result in medium heat and more than that will be a bit hot. Add to blender.

4.  Coarsely chop cilantro and add to blender.

5.  Cut limes in half and using a hand held citrus juicer add juice to measuring cup.  Add to blender.

6.  Add salt and pepper to blender.

7.  You will likely need a few splashes of water added to the blender to get the contents to liquefy.  You might want to start with 1/2 c but be careful not to add too much otherwise your guacamole will be runny instead of thick and hearty.

8.  Blend until it reaches desired consistency.

9.  Serve in a chilled bowl and remember to put the avocado pits that you set aside in step one into the guacamole.  Keeping the pits in the guacamole will prevent it from turning brown.

Serve with veggie sticks for paleo eaters and corn/rice chips for non-paleo eaters.

This guacamole has TONS of uses in the Paleo kitchen as a dressing substitute.  Serve it on salads, lettuce wraps, over scrambled eggs, on a hot baked sweet potato, the list goes on and on.

Tell us about your favorite use for guacamole in the comments below!

 

Real Mexican Salsa
Real Mexican Salsa

Real Mexican Salsa

4 small tomatoes

1/2 medium onion

1/3 c lime juice (about 3 limes)

1/2 c fresh chopped cilantro

1 jalepeño (optional)

1/4 c water

Salt & Pepper to taste

1. Cut tomatoes and onion into quarters and add to blender.

2.  Slice limes in half and add juice to measuring cup using hand held citrus juicer.  Add to blender.

3. Coarsely chop cilantro and add to blender.

4. If using jalepeño, remove stem, seeds, and ribs.  Be careful not to rub your eyes after touching jalepeños! Using 1/4 of a jalepeño will result in a mild-medium heat. Half a jalepeño will result in medium heat and more than that will be a bit hot. Add to blender.

5.  Add salt and pepper to taste to blender.

6.  Add just enough water to get the blender to accommodate the desired consistency.

Serve with veggie sticks for paleo eaters and corn/rice chips for non-paleo eaters.

Similar to the guacamole, this salsa has lots of uses in the Paleo kitchen.  Serve along side peel and eat shrimp, on top of a grilled steak, substitute salad dressing and much more.

Tell us about your favorite use for salsa in the comments below!

 

Paleo Poppers
Paleo Poppers

Paleo Poppers

6 jalepeños

6 strips of bacon

1 c guacamole

1 tsp coconut oil

12 wooden toothpicks

cookie sheet

1.  Remove stems from jalepeños and cut them in half from top to bottom. Remove seeds and ribs.

2.  Fill each half with guacamole.

3.  Cut bacon strips in half and wrap each half around the guacamole stuffed pepper.  Secure bacon using the wooden toothpicks.

4.  Using coconut oil, lightly grease the cookie sheet.

5.  Place poppers on the cookie sheet and grill for 20-30 minutes or until bacon is browned.

Serve as a finger food appetizer or alongside grilled meat as a vegetable side.

 

 

 

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