Sometimes, I get so caught up in creating specific recipes, I forget that y’all may not have the time or desire to cook them. Some of you are just seeking easy, quick, flavorful recipes, you can simply throw together. Now that I’ve become busier, I totally get what you’re looking for!
Every day, I hear from at least one person that their kitchen is overflowing with zucchini. It seems everyone’s crops are producing lots and lots of zucchini. I recently found myself with the same problem. After making zoodles, zucchini fries, and a big ole block of zucchini cheese, I still had a few left over. That’s when this Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe was created.
Frankly, before I went all paleo and everything, I used to put cheese on just about everything. I mean, I am part French after all. That’s why I was so happy when I saw Hayley of I Eat Real Food‘s recipe for Zucchini Cheese in Paleo Magazine. With a few tweaks, I was able to make it into a fantastic cheese substitute. It’s great melted over burgers, too!
These Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats are bubbly and “cheesy”. They bring together the flavors of ham and cheese, in a healthier version. And, they’re completely AIP approved! Enjoy!
Earlier in this post, I mentioned Paleo Magazine. If you’ve never picked up a copy, let me tell you, you’re missing out. Paleo Magazine is an amazing source of everything paleo. There are articles on everything from fitness, products, and even autoimmune disease. Eileen Laird of Phoenix Helix writes an article in each issue, dealing with autoimmune disease. It also features the hottest names and brands in paleo and AIP. Oh, and of course, there are lots of recipes. Even yours truly has contributed a few recipes to Paleo Magazine. Interested? Subscribe Here!
As always, I wish you good health……….and, good food!
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Growing up, I ate hot soup, mainly gumbo, even when it was 90+ degrees outside. It never bothered me, or made me feel hotter than I already was. Once I was grown, I decided to branch out a bit. I tried and loved gazpacho. My appreciation of chilled soup began.
A few weeks ago, I was experimenting with some ideas for chilled soups. One of my favorite hot soups is cauliflower leek soup. So, I thought I’d try it chilled. Mmm, it was so refreshing and delicious.
Here is my recipe for Chilled Cauliflower Leek Soup. You can enjoy it for any meal. With the bacon added, it would even make a great breakfast. Enjoy!
I hope you enjoy my Chilled Cauliflower Leek Soup. It’s so versatile, you could eat it hot as well. It’s delicious either way.
If you haven’t gotten your copy of my AIP Paleo Cajun Cookbook, you’re missing out on some awesome recipes. Some of my favorite recipes in my cookbook are my Chicken Cacciatore, Fried Okra in Red Palm Oil, Shrimp Boil, and Crawfish Étouffée. You won’t believe that these recipes are all AIP compliant. Plus, they’re The Paleo Approach approved! Be sure to check it out here!
Also, be sure to sign up for Paleo Cajun Lady News. It’s my new weekly newsletter that features all exclusive news, discounts, recipes and more! Last week, I featured my recipe for Olive-Bacon Meatballs. That recipe will not be available anywhere else. Sign up below!
As always, I wish you good health……and, good food!