When summer gives you too much watermelon, make watermelon popsicles! With no sugar added, and just one ingredient, these beauties are super healthy and refreshing treat on a hot summer day. I used seedless watermelons and removed the small white seeds even though a few ending up in the popsicles wouldn’t be a disaster. If you want to get fancy, you can add some lime or mint to them but I honestly don’t think it’s necessary. In season watermelons are delicious on their own, and when frozen taste even better.
You could easily make a bunch of these ahead of time if you are entertaining and store them in the fridge until its time to serve dessert. Or eat them all day long yourself, which is what I end up doing.
Omg this lemon herb aioli tastes amazing on everything, but especially good on baked salmon. I think the fresh lemon juice and the dijon mustard in the aioli go really well with the salmon flavor. My husband, who is my official taste tester loved it, and he’s more of a meat, than a fish, kind of guy. The aioli is made with paleo friendly coconut and avocado oil so it’s really healthy, although it would be just as delicious on sweet potato fries or a burger. It’s a good thing I made a lot of it (I doubled my normal aioli recipe)!
I made this salmon dish with baked green beans, and I sliced some radishes on the side, for a fresh palette cleanser. There is a lot of healthy oil in this dish, but you definitely need something cooked (or uncooked) without any oil on the plate. My husband and I happen to love raw radishes, and they are crazy good for you. Plus, I love their color on the plate.
This slow cooked bratwurst might be one of my new favorite recipes, it’s seriously that delicious. Plus, it’s easy to make and paleo friendly, and you can never have enough slow cooker recipes, at least that’s my opinion. The cabbage makes this recipe really filling and healthy, but it tastes just like comfort food. Instead of slow cooking it with ale, I used Crispin’s Original Hard Apple Cider, which gives it plenty of sweetness, and I also added a tablespoon of apple cider vinegar to balance out the sweetness with a little bit of sour. The end result is a nice tangy cabbage and onions that I couldn’t be happier with.
