Watermelon Gazpacho

Note: this is still a work-in-progress but I simply had to share. The consistency needs to be a bit thicker but it is still amazingly refreshing.

Watermelon Gazpacho  

3 cups watermelon, chopped (white seeds are OK, toss the brown ones if they are in there)
1/2 cucumber (seeds removed)
4 mint leaves
1/3 cup basil
1/4 cup parsley
1 tsp shallot
Dash pepper
1 tbl olive oil
Splash lemon juice


Not much of one! Once you have prepped and washed everything above, place everything in a food processor and pulse, blend, viola.

Super easy. Super fresh. Super delicious.

I think next time I will add more cucumber and possibly another veggie to thicken it up. I still ate it with a spoon but you could drink it like a smoothie as well.

Stay tuned for the next version!

Enjoy ;)

Sweet Guacamole Salsa

I lovvvvved this salad. Perfectly fresh, light and clean.


Sweet Guacamole Salsa

1 avocado, mashed
1/4 cucumber (or 1/2 cup), diced
1 white peach, mashed
1 tsp chopped onion of your choice (I used yellow)
3 fresh mint leaves, chopped


Mix all of the ingredients together in a medium sized bowl, give it a healthy stir and that's about it!

Simple and simply delicious.

Enjoy ;)

Bacon Wrapped Dates (aka Paleo Candy)

Good luck trying to eat just one of these. As my sister said, "these are like paleo candy." I couldn't agree more. 

Want an easy dish to serve as an appetizer or party item (like Easter Brunch)? These will go pretty quickly...

Bacon Wrapped Dates:

20 Madjool dates (pit in)
1 package of bacon (antibiotic and nitrate free)


Cut the bacon strips in half for smaller slices. Wrap one slice of bacon around each date and place on an un-greased baking sheet. Be sure to set the seam side down so that they don't come apart. Cook at 350 degrees for about 25-35 minutes depending on the thickness of the bacon.


Enjoy ;)

-Sunshine Girl

Traditional Deviled Eggs

I think I could eat twelve deviled eggs and not be full (though I think I'm better off not trying). For some reason these suckers have always been one of my favorites.

This is a downsized recipe- so use your judgement in increasing the ingredients if you use more eggs.

*Note, the boil time for eggs is the same regardless of amount of eggs.

Traditional Deviled Eggs:

2 eggs
2 tbls mayonaise (preferably olive oil based)
1 tsp  mustard  (organic)
Tiny dash of garlic sea salt
Tiny dash of celery salt
Dash of ground pepper
Dash of paprika plus another for the topping

Method to hard-boil eggs:

In a deep sauce pan, boil enough water to cover the eggs plus an additional two inches (estimate here do not put eggs in yet). Add in a bit of extra virgin olive oil- this not only helps in boiling the water, it helps in peeling the eggs. Once it comes to a roaring boil, slowly add in the eggs and turn down heat ever so slightly (i.e. if it's bowling at level 10, turn down to 8.5). Boil for 12 minutes. Place eggs in a strainer and cool. You'll want them completely cold before you peel. To expedite: Run cold water over the eggs, place in fridge and/or put ice cubes over them.

Once they are cooled down- gently crack and peel them. Cut in halves- length wise and pop out the yolk. Mash the yolk and mix in all of the ingredients. Place the mixture evenly in your four egg-halves. Top with paprika. Viola ;)

If you want to spice them up, you can always add ingredients to them such as green onion, pickles, peppers, celery etc.

Enjoy ;)

Sweet Plantains

This was an experiment that turned out not too bad. I had never cooked a plantain before and got slightly hooked on them while I was in the West Indies this past holiday season- so when I returned, I was craving them.

This recipe can be adjusted for more plantains but I just used one.

Sweet Plantains

1 Plantain (mostly green, slight yellow)
1/4 cup of coconut oil
1/2 cup-1 cup water
Dash of cinnamon
Sprinkle of organic cane sugar

Heat the oil on medium in a small pan, place sliced plantain in the oil. Plantains are difficult to peel (unlike bananas which they may look like but do NOT taste like- though they do have plenty of potassium like bananas). Heat for about 3 minutes then flip, heat another 3 minutes. Add the cinnamon and sugar and flip once again. Add about 1/4 cup of the water and stir around a bit (I usually just shake the pan back and forth a few times). Let them heat up again and soak up the water, they should begin to soften. Flip once more and add the additional water. Allow for most of the water to be soaked in and cook until they are soft enough to cut in half with a fork.

This can be served as a tapas, side dish, light dessert or just a snack. A wide variety of options with this fruit :)

I'm super excited to start cooking with plantains more, I'll let you know how it goes...

Enjoy ;)