A Brit's Attempt at a 4th of July post

Happy 4th July to all my American friends!

Despite this being a particularly awkward holiday for me being a Brit in America, I'm using it as a fabulous excuse to celebrate with delicious food and time spent with my favorite people. And hey, I guess after living here for three years I can KIND OF consider myself American-ish right? (Wishful thinking).

Anyway, are you stuck for paleo-friendly dishes you can serve at your get-together? These are a few of my favorite, fresh & healthy recipes that are not only delicious but simple! So you don't have to spend your holiday slaving away in the kitchen, yay!

Simple Prawn Salad (Paleo, DF, GF)

Ingredients for six servings:

1 1/4 pounds of fresh, peeled prawn
Three diced and pitted avocados 
Watermelon wedge, deseeded and diced
One small red onion, finely chopped
Three large tomatoes, diced and chopped
One large yellow tomato, diced and chopped
One red bell pepper, chopped
1/2 bunch parsley, chopped
Two tablespoons of freshly squeezed lime juice
Seasoning to taste


1) Put the onions in a medium bowl with the tomatoes, pepper, lime juice and seasoning. Leave aside for 10 minutes to soak.

2) Add the prawn, avocado, watermelon and parsley and toss gently to serve.


Polly's Staple Salad (Paleo, Vegan, GF and DF)


Three cups fresh spinach leaves
Three cups mixed salad leaves of choice
One cup seedless watermelon chunks
Two cups cherry tomatoes 
1/2 cup diced cucumber
​One teaspoon Himalayan sea salt
Five tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons balsamic vinegar
Three tablespoons chopped assorted fresh herbs
1/2 cup sliced and toasted almonds
1/2 cup toasted pine nuts
Optional: Feta Cheese (If not so restricted)

1) Combine melon, tomatoes and cucumber in large bowl. Sprinkle with one teaspoon of salt and toss to blend; let stand 15 minutes.

2) Add four tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

3) In a large skillet, heat some olive oil and lightly toast your almonds and pine nuts until slightly brown.

4) In a large bowl, toss your spinach and salad leaves with the last tablespoon of olive oil. Pour on all the toppings and serve!

Dessert: Fabulous Fruity Crumble (Paleo, DF, GF, RSF)


1/3 cup and 2 teaspoons coconut flour 
One cup ground walnut halves
1/4 cup and 2 tablespoons stevia 
Two teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup coconut oil
1/2 cup toasted coconut chips
Three peaches, washed and sliced
One cup fresh blackberries
One cup fresh blueberries
juice of one lemon
zest of half a lemon
Two tablespoon ghee
1/2 teaspoon cinnamon


1) Preheat the oven to 350°F.

2) In a medium sized bowl, mix 1/3 cup of flour with ground walnuts, stevia, vanilla extract, cinnamon, coconut oil and coconut chips and set aside.

3) In a larger bowl, mix the fruit with some vanilla extract and a drizzle of honey. Pour in the lemon juice and zest and let the fruit sit for about half an hour.

4) Drain the fruit, reserving the liquid.

5) Set the liquid in a small saucepan and add the ghee. Simmer over a medium heat and allow the ghee to melt.

6) Whisk in the two teaspoons of coconut flour and allow to simmer for five minutes before adding the liquid back into the fruit.

7) Pour the fruit mixture into a small pie dish and top with the crumble.

8) Bake for 30-35 minutes. Remove from oven and cool before eating. Serve alongside some homemade ice-cream or coconut cream for best taste!

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