Your Paleo Cinco de Mayo Fiesta (Ole!)

Heeeyy, friends. I’m sure you’ve noticed, but between myself and Care to Pair, we’ve been a little Mexican Food crazy. (But is this ever a bad thing? No. Nope. Of course not.) Oh, and guess what? Its just 2 days away from Cinco de Mayo, which means that now you have everything you need to plan a Paleo Cinco de Mayo fiesta WITH ALCOHOL. Nicely timed, huh? This is going to be theeee best fiesta. Thanks Dani!

I’m going to keep this post short, so you guys can get to your fiesta planning, but these past couple weeks, Care to Pair and I have given you:


Delish. Oh, and of course, South of Vanilla has some other Paleo Mexican recipes in the archives that weren’t posted in the past couple weeks, are definitely fiesta-worthy:

You see? Now you have Mexican drinks, main courses, and a dessert all in one place. (Oh, and don’t forget you also have breakfast, lunch, and dinner if your fiesta is going to be an all day thing. No shame. You fiesta-it-up.)

The only thing you need now is a piñata. Happy Cinco de Mayo!


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Paleo Chocolate-Swirled Banana Bread Brie Grilled Cheese with Chocolate Drizzle

Its February, that means that all of you who are did the Whole 30 in January are done, and its a good time to treat yourself. Also, Valentines Day is just in a couple days, so its a great time to treat yourself and your special Valentines Day friend.

Now that Ive pretty much convinced you to eat some chocolate, I have the best recipe for you. The best.

Yes. That's right. I took The Civilized Caveman's and PaleOMG's Chocolate-Swirled Banana Bread recipe and turned it into grilled cheese.

But not just any grilled cheese.

Grilled cheese with Brie and chocolate drizzle.

I know, Brie is not paleo. It just isn't. But I think I've been honest with you all in my journey with a paleo diet and my own personal flexibility in allowing some cheese and wine. And sometimes sprinkles. (Life's too short.)

So guys, you need to make this. Its deeeelicious, and I'm not just saying that because not only do I love George and Juli's blogs (I feel like I know them but I really don't. Creeeeper.), but I really just love banana bread and chocolate and cheese, which is like all of these things combined. George has let me share his banana bread recipe with you all, so make sure to go check out his page.

Once you try this, let me know how it goes! Perfect Valentines Day treat? Pretty much.



Paleo Chocolate-Swirled Banana Bread Brie Grilled Cheese with Chocolate Drizzle

Serves 4

  1. Slice banana bread into 8, 1-inch thick slices. Slice carefully so they do not crumble during the grilling process.
  2. Slice Brie into 8, 1-oz. sized pieces.
  3. In a skillet, heat butter. Place slices of bread into heated butter in skillet and let toast for  about 2 minutes on each side.
  4. Once all slices have been toasted, remove from heat and set aside.
  5. Assemble sandwiches by placing 2 pieces of brie in between 2 slices of bread.
  6. Place each sandwich on heated skillet and grill each side for about 3 minutes, watching closely so bread doesnt burn. Cheese should be completely melted.
  7. Place chocolate in a double boiler and melt. Drizzle over sandwiches and serve immediately.  





Starting 2015 with a bang: a better hangover

Guys. I'm a genius. 

Ok, maybe I shouldn't take the credit for this one, because I didn't create this recipe, but can I take the credit for asking someone else to mix alcohol with kombucha? Before I go into the glorious details, let me give you a little background on this drink's creator....

Dani, from Care to Pair, and I met freshman year in high school. Several middle schools in our suburban Chicago school-district funneled into our 2,000+ student high school. The people I had grown up with since 1st grade were diluted within the crowds by strange faces and other kids who had grown up along side me all my life, but of course without my knowledge. It was eerie. 

Dani was in my French class, in my gym class, and was also with me in band, which meant that not only was our nerd status indefinitely cemented, but we were bound to run into each other. By our first week of high-school, we figure out we saw each other several times a day, and by the end of the first month, we were fast friends. 

Dani and I our sophomore year homecoming, circa 2001. Dani is on the far left, and I'm on the right. Pretty sure we opted to hold hands with our dates like that all on our own. Awwwkkkwaaard. 

Dani and I our sophomore year homecoming, circa 2001. Dani is on the far left, and I'm on the right. Pretty sure we opted to hold hands with our dates like that all on our own. Awwwkkkwaaard. 

Now, Dani lives in Vegas, and she pretty much knows everyone and does everything in the beverage industry there, which is quite an accomplishment considering the whole world goes to Vegas to consume... beverages. 

Care to Pair is a blog that goes into details about wine and beer pairings, and had great insight into how flavors of meals can be drawn out by the right drink. Her most recent post, which went over everything Champagne related, was probably one of my favorites. Especially because popping bottles is something we can all get behind. popopopopopop. Ok, I'll stop now. 

Dani continues to be my go-to for anything cocktail, wine, and beer related. Although alcohol is not paleo, by any means, I do indulge in drinks semi-regularly. Life is just too short. Dani is also the one who taught me how to enjoy beer, and she's the one I went with on a VIP tour of Dogfishhead back in February. For this blog, I actually went to Dani with the idea of making a Kombucha cocktail. I have tons of the tea from brewing it myself, and I'm pretty sure everyone, paleo or not, wants a healthy, flavorful mixer for cocktails. 

Dani and I more recently: October 2014 at the Hoover Dam.

Dani and I more recently: October 2014 at the Hoover Dam.

This recipe is posted here, obviously, but also has been posted today over at Dani's own blog, Care to Pair. I'll leave the details of cocktail describing up to her, because I pretty much have no clue what I'm talking about. Serious. I can, however, talk about the kombucha.... because you know, booches are my thang

The kombucha used for this cocktail is a raspberry flavor, but any fruity flavor will do. Strawberry is currently my favorite kombucha flavor of the month, but use whatever you have on hand. If you're buying kombucha, try GT's Trilogy flavor.  (And to catch you up, the steps for making home brewed kombucha can be found here.)

Dani, and her fiance Andrew, hit a home run with this one. This cocktail is fizzy and flavorful, and perfect for a paleoish New Years. Down a few too many of these, and maybe your hangover will be a tad better than ones in years past. Can you guys let me know about that one? K, thanks. ;) (Also, one of my go-tos for ensuring a better hangover, or none at all, when I've had one too many is popping a couple coconut charcoal pills before bed and the next morning. My favorite brand is this one here, but I've also seen them carried at local drug stores. Of course, check with your doctor before taking any of these.)

Happy New Year! I hope your 2015 brings lots of joy, good health, and excellent eats!


Raspberry Kombucha Gin Rickey

  • 2 oz gin (any type)
  • Juice from 1/2 lime
  • 1 oz simple syrup
  • Raspberry Kombucha (or any fruity flavor will do)
  • basil sprig (for garnish)
  1. Fill cocktail shaker with Ice. Pour gin, lime juice, and simple syrup into shaker and shake thoroughly.
  2. Strain all ingredients into an ice-filled high-ball glass.
  3. Top off with Kombucha and garnish with a sprig of basil.