BIG flavors and a pinch of attitude!
What makes a good crudite platter? Well… a variety of fresh veggies for sure. BUT how bout the DIPS? For me, it’s all about the dip situation!
I’ve included a few of my fav dips here for ya using one of my favorite “fats,” extra virgin olive oil. I partnered with Lindsay using their Robust California Extra Virgin Olive Oil. I like this one to use in recipes that don’t require cooking because you can really taste the full peppery flavor of the olive oil.
*This recipe is in partnership with BelGioioso and The Feedfeed. As always, all opinions are my own!
You guys know I’m obsessed with putting chimichurri on everything, right?! My most popular recipe is my cilantro chimichurri, and I’m kinda known as the chimi queen amongst my Insta followers. …
This post is in partnership with Lindsay Olives. All opinions are always my own!
You guys! I totally love a good charcuterie board and I totally love Cinco de Mayo, so I combined the two for a fun Cinco de Mayo charcuterie board that you can make to feed all your pals!…
I don’t know why, but Cinco de Mayo is one of my favorite holidays to have fun with good friends and good food! One of my friends who is from Mexico asked me why us Americans like to celebrate Cinco de Mayo. Well, I don’t know about you, but I love the flavors of Mexican food, and any excuse to have a celebration and diy taco bar party with my friends!
And just to clarify, I know that Cinco de Mayo isn’t Independence Day in Mexico. It’s actually the celebration of the battle the Mexican army won against the French army in the state of Puebla on May 5, 1862.
For whatever the reason, Americans celebrate Cinco de Mayo hard AF! (ALLL the tacos!)…
This jalapeno cranberry salsa was such a huge hit at our Thanksgiving dinner this year, that we’re making again for Christmas. I wasn’t able to get my shit together until now to post this recipe for you guys, but I guess better late than never, yeah?
This versatile salsa is great as an appetizer served with your favorite cheese spread and chips or crackers. My mom makes her famous cheese platter with dried fruit, ALL the cheeses- think goat cheese, brie, cream cheese, etc, persimmons, and nuts. We also served it alongside the cooked cranberry sauce as another option with the roasted turkey, and it was amaze! I wonder how it would be with some pork tenderloins??…
I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too!
Let’s talk Spring. It’s definitely in the air here in Northern California! The blossoms are blooming all over town on the trees and I’m in love with them floating around in the breeze. The air is fresh and crisp, and we haven’t hit the triple digits yet! I just wish Spring time would last a little longer around here. It’s like we get a glimpse of it and then, BAM, the blazing summer heat is relentless. Speaking of Spring, it’s the time of the year where I start lightening up my meals and enjoying the seasonal produce. Asparagus is one of my favorite spring vegetables, but honestly, I do eat it year round. Lemon curd also reminds me of Spring. One of my favorite memories is making a layered lemon curd blackberry trifle for Mother’s Day and sharing it with my Grandmother. That was wayyyyy before my Paleo eating days, so maybe I’ll clean it up and make it again soon. But, you can enjoy my cleaned up Luscious Paleo Lemon Curd recipe and serve it for your Easter weekend brunch! Mix it with some coconut whipped cream and add in some fresh berries for a nice, light dessert!
Okay, okay, back to the bacon.
These bacon deviled eggs are super flavorful, because, bacon. Duh. And they are clean. I used homemade mayo in these to make sure no sneaky, processed sugars ended up in them. You can just as easily use any clean, paleo mayo, such as this avocado oil mayo made by Primal Kitchen Foods. I also snuck in a little tang with some lemon juice and pickle juice. That’s right. Pickle juice! It adds a little acidity to help balance out the fat from the yolk, mayo, and bacon.
Recipe Tips: My palate is different that your palate. Mind blowing news, I know! The reason I mention this is because you are more than welcome to increase or decrease any of the flavors in my recipes to suit your own taste buds! If you want more salt, add it. Less spice, go for it! More whatever, do it! Get my drift?? If you want the yolk mixture to be creamier, you can add more mayo to the mixture. This is going to vary depending on the egg size you get and how big the yolks are. So, just adjust accordingly.
Equipment You’ll Need:
I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too! …
Shrimp and Avocado Stuffed Mushrooms
Shrooms and Shrimps anyone??
I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd.
I used baby bella mushrooms because I tend to like the flavor more than white button mushrooms. But either one will do just fine in this recipe. As for the shrimp, I used frozen, uncooked, tail-on shrimp because that’s what I usually keep on hand. You can definitely use whatever type you prefer.
The quantity amounts in this recipe can be increased very easily. Just use as many shrimp and mushrooms as you would like to have appetizers for. So, this uses 16 shrimp and mushrooms and will make 16 individual mushrooms. Serving amount per person will depend on what other yummy goodies will be served at the party!
Equipment You’ll Need:
Shrimp and Avocado Stuffed Mushrooms
Recipe Type
:
Appetizer
Author:
Natasha Gildea
Prep time:
5 mins
Cook time:
7 mins
Total time:
12 mins
Serves:
16 mushrooms
Ingredients
Instructions
3.2.2885
Enjoy this on Super Bowl Sunday, or any day for that matter, when you want a quick and easy snack filled with lean protein and healthy fats!
Shrimp and Avocado Stuffed Mushrooms
Shrooms and Shrimps anyone??
I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd….
