Oh hai there. I'm sitting here on a Saturday. Day 5 of my attempt at the Kresser 30-Day Paleo reset. And know what? It isn't all that bad.
Once I got past the third day of paralyzing cravings for cake.
White cake with Martha Stewart Blue buttercream.
All the cake, really.
Well after that, I woke up and discovered, I wasn't craving much of anything except fruit.
So now the fridge is stocked with sweet potatoes and yams. (Yes, they're the same thing. No, don't tell Real Live Chef People that I just said that). Grassfed beef and blueberries.
And coconut milk, of course. Because we've gone dairy-free on this here reset, as much as we've gone sugar free. And it's recipes like these here watermelon nachos that have me wondering how there ever was a day when I didn't just want nachos for every meal ever.
When you make the fruity, paleo version, they're fast. No cooking required, so the perfect snack for ragingly hot summer days, such as we've been enjoying here in SLC.
And by "enjoying", I don't mean "enjoying."
Not the nachos. The weather.
The nachos are utterly enjoyable.
The weather is nawt.
We just got totally off the subject here, didn't we?
Recap: make nachos. eat nachos. love nachos.
Paleo Watermelon Nachos
Serves 6 | 10 minutes
- 5 Tbsp raw honey
- 1/2 cup sliced almonds
- juice and zest of 1 lime
- flake salt
- 1 small seeded watermelon
- 1/2 cup coconut cream or Coyo yogurt
- coconut flakes
- cinnamon for garnish
- fresh mint for garnish
In a small skillet, heat 3 Tbsp of honey until bubbling. Toss in almonds and lime zest. Salt lightly. Cook until almonds are toasted. Transfer to parchment and allow to cool, then crumble.
Cut watermelon into thin slices, the cut each slice into 6 wedges. Arrange on a platter.
Whisk together coconut cream, lime juice and honey. Drizzle over watermelon.
Top with berries, pomegranate, almonds. Garnish with coconut flakes, cinnamon and mint, if desired.