Tag Archives: basil

Paleo Friendly Coconut Basil Mojito

That title is intriguing isn’t it? This recipe was inspired by a drink that we had at the Tipsy Tuna in Placencia, Belize. It was by far both mine and Andy’s favorite cocktail on our vacation.

Mojitos have been my go-to tropical drink for the past few years now. They are light, refreshing, and many times have some fresh fruit added too. I’ve tried to find the perfect Mojito in Costa Rica, Cancun, Puerto Rico, and Belize. Wow, that’s a whole lot of Mojito trying!

So to commemorate the long weekend, our new house, and a sunset view, Andy and I decided to attempt our own Mojito recipe last weekend! The best part is that we used all paleo friendly ingredients so this home made version isn’t even considered a “cheat.”

I hope you enjoy!

Paleo Friendly Coconut Basil Mojito (TWEET THIS)

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  • 1 Lime, cut in to wedges
  • 1/4 Tsp Coconut Sugar
  • Mint
  • Baby Basil
  • 1 Part Bacardi Superior
  • 1 Part Coconut Water
  • 1 Splash Club Soda
  • Ice Cubes

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Simple Caprese Burgers

I think I’m getting this burger thing down!  I had a bunch of basil left over from my Lemon Basil Chicken & Artichoke “Pasta”  meal last week.

I figured why not throw the basil in some burgers?  And if I’m going to have basil burgers well why not just plop them on some juicy tomatoes and top them with some fresh mozzarella?  And so were born these Simple Caprese Burgers.

These burgers came out great, they were some of my favorite ones yet.  I paired it with some parmesan quinoa and have lunch ready for the rest of the week!

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Simple Caprese Burgers

  • 1.25 lbs Grass-Fed Ground Beef
  • 1 Cage Free Egg
  • Sea Salt
  • Cracked Pepper
  • Garlic Powder
  • Fresh Basil (chopped)
  • 1 Big Juicy Tomato
  • 2 Large Fresh Mozzarella Balls
  • Extra Virgin Olive Oil

Add your egg, salt, pepper, garlic, and fresh basil to your beef.  Mix together and form 4 patties.  Throw on the grill over medium high heat for 5-7 minutes.  Flip the burgers and cook for another 5-7 minutes.

Place burger on one or two slices of your tomato.  Top with a few slices of fresh mozzarella.  Sprinkle with salt, pepper, and extra virgin olive oil.

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These burgers made my Monday a whole lot better!

Lemon Basil Chicken & Artichoke “Pasta”

I’m super excited about this meal I put together tonight.  My inspiration came from wanting to try spaghetti squash for a while now, PaleOMG’s “pasta” recipes, and the extra lemon I had sitting on my counter since last week.

So as I walked through the aisles of the brand new Trader Joe’s in Stamford (ecstatic about this), I came up with Lemon Basil Chicken & Artichoke “Pasta.”

Oh just as an FYI.  I’m far from a great cook.  I’ve always enjoyed cooking since I was younger but took about an 8 year hiatus (thank you college and post college life).  Even when I was younger though, I was always the type to throw a dash of salt here or a heaping of garlic there.  So when I cook, I don’t always measure everything.  People have different palates so I prefer to season to taste.

Lemon Basil Chicken & Artichoke “Pasta”

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  • 1.25 lbs Organic Chicken Breast Tenderloins (cut into cubes)
  • 1 Medium Spaghetti Squash
  • 1/2 Yellow Onion
  • 1 Clove Garlic
  • 1 Can Artichoke Hearts
  • 1 Lemon
  • Extra Virgin Olive Oil
  • Fresh Basil
  • Salt
  • Lemon Pepper (from Trader Joes)
  • Garlic Powder

Pre-heat oven to 400 degrees.  Cut the spaghetti squash in half, lengthwise (this was a lot harder than I thought!).  Place the two halves face down on a pan and bake for 40 minutes.  When they are done turn them over, let cool, and scrape out “spaghetti” with a fork by going with the grain.

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While the spaghetti squash is cooking, start preparing everything else.  Coat your skillet with olive oil and let it heat up on medium heat. Throw in chopped onion and garlic clove.  Saute for 5 minutes and add in chicken.  Saute until chicken is cooked on the outside. Add in your halved and washed artichoke hearts. Take half of your lemon and squeeze over chicken.  Make sure not to let any seeds fall in!  Add in basil and start seasoning with salt, pepper, and garlic powder.  Turn burner to low and let simmer for 10-15 more minutes, or until your squash is done.

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Once your squash is done and you are able to pick it up, fork the spaghetti into a big bowl.  Squeeze the other half of your lemon on to your spaghetti squash.  Add in chicken mixture and mix together with spaghetti.  Enjoy!

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