August 28, 2019

recipes for those warm days of summer

Those hot days of summer aren’t letting up so I thought it was the perfect time to share two of my go-to recipes of the season. As I have mentioned, I’ve been eating Paleo since February and it’s really opened my eyes up to so many new yummy recipes.

A classic Waldorf Salad includes apples, grapes, celery and walnuts and with the addition of chicken this is a great choice for dinner any night of the week. The dressing makes sure to stay within the Paleo guidelines and the addition of lots of fresh herbs and garlic makes this the yummiest ranch dressing ever!

The Strawberry Chia Pudding recipe is a great choice for breakfast, but I love it as a dessert too. It’s so easy to make, and you’ll be amazed how the sweetness of the strawberries shines in each bite.  

Paleo Chicken Waldorf Salad

Waldorf salad is a great family dish to make any time of year, but it's especially refreshing in the warmer months.

Recipe via Pete Evans of “The Paleo Way” and Danielle Walker of “Against All Grain”.

Salad ingredients:

1 cup red grapes, halved
1 ½ celery stalks, thinly sliced, including a few inner leaves
1 green apple, cored and diced
½ cup soaked walnuts, chopped
2 large handfuls of mixed salad greens (such as baby spinach and arugula)
1 ½ cups shredded cooked chicken

For the Herb Ranch Dressing:

½ cup paleo-friendly mayonnaise
3 tablespoons coconut milk
(in a can for authentic coconut flavor)
1 garlic clove, crushed
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped chives
1 tablespoon chopped dill sprigs
2 teaspoons lemon juice
½ teaspoon onion powder
sea salt

To make the herb ranch dressing, whisk all of the ingredients together in a bowl and season. Refrigerate until ready to serve.

To serve, toss all of the ingredients together with about half of the herb ranch dressing. Leftover dressing can be stored in an airtight container in the fridge for 4–5 days.

Serves 3–4 as a main

Strawberry Chia Breakfast Pudding

Recipe via Lauren Conrad

2 cups strawberries, leaves removed
1 can coconut milk
5 Tbsp chia seeds
1 tsp vanilla extract

Place coconut milk and strawberries in a blender and blend until smooth. Pour into an airtight storage container.

Add chia seeds and vanilla into the coconut milk mixture, and use a whisk or fork to stir.

Cover bowl and refrigerate overnight or at least 3-4 hours. To serve, Garnish with berries. Stays fresh in the fridge for up to 5 days. Enjoy!


I’ll be back tomorrow with a look at our cottage photo shoot from yesterday. If you want a sneak peek, check out my insta-stories here on Instagram.  

ciao! fabiana

Photo courtesy of Pete Evans and Lauren Conrad

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