We made these Cherry-Lime Spritzers (non-alcoholic for the kiddos, and with gin, vodka, and tequila for the adults who wanted it) and they were a MASSIVE HIT at the cookout we held this weekend! This recipe is from Paleo Magazine Summer Cookbook- which you can find at Whole Foods and Barnes and Noble Books Stores.
AND WE’RE SHARING THE RECIPE WITH YOU!
You’ll find the recipe for Cherry Lime Spritzers at the bottom of this post!
PLUS, WE’RE GIVING AWAY A COPY OF THE PALEO MAGAZINE SUMMER COOKBOOK
Entry details also at the bottom of this post! We made a few more delicious recipes from this cookbook (details in our meal plan!) and even contributed one to it!
YOU CAN FIND OUR RECIPE FOR STRAWBERRY PIE IN THIS AWESOME COOKBOOK!
Summer food is the best food! Now, on to our meal plan!
Here’s what we ate for dinner this week:
When we know we’ll have a lot of food leftover (like after an epic 4th of July backyard bbq!), we plan a leftovers night right into our meal plan! Leftover Broccoli Raisin Salad did not disappoint!
Wednesday: Meatballs with Fauxmato Sauce, and Green Salad
—> Hill Country Meatballs recipe in Down South Paleo
—> Fauxmato Sauce recipe on our blog
—> Green Salad is whatever veg we have in the fridge, but you can find salad inspiration –> HERE!
Fauxmato Sauce (our no-nightshade, AIP-friendly, marinara-style sauce) is becoming a weekly dinner staple. With this sauce, I feel like I’m eating Italian food again… and I’m taking full advantage! Add in some flavorful meatballs and a simple side salad and dinner was easy and delicious.
Thursday: Lobster & Avocado Salad
—> Lobster & Avocado Salad recipe from Make it Paleo II
We added our own spin to this classic salad by throwing in some bacon and cucumber! We also used wild caught Langostinos instead of lobster tail to save some money. Not a single complaint from three boys while eating a big salad for dinner = winner!
Friday: Grilled Pork Chops with Stone Fruit, Grilled Zucchini with Pesto
—> Grilled Pork Chops with Stone Fruit in Paleo Magazine Summer Cookbook
—> Grilled Zucchini with Pesto recipe in Paleo Magazine Summer Cookbook
This was like summer on a plate. We LOVED the stone fruits with the smoky, salty grilled pork! And the zucchini smothered with fresh pesto was incredible too! Paleo Magazine Summer Cookbook did NOT disappoint! Find it at Whole Foods and Barnes and Noble Books Stores.
Photos by Savannah Wishart Photography
Saturday: PARTY!! Smoked Pork Shoulder and Chicken with Apple Butter BBQ, Broccoli Raisin Salad, Potato Salad with Bacon and Chives, Deviled Eggs, Veggies with Dip, Tortilla Chips, Watermelon, Angel Food Cake with Cream and Berries, and Cherry Lime Spritzers!
—> Smoked Pork Shoulder recipe in Beyond Bacon
—> Crazy Good Smoked Chicken recipe from our blog
—> Apple Butter BBQ Sauce recipe in Real Life Paleo
—> Broccoli Raisin Salad recipe from our blog
—> Potato Salad with Bacon and Chives recipe coming soon!
—> Deviled Eggs recipe from Eat Like a Dinosaur
—> Angel Food Cake recipe from Deliciously Organic
—> Cherry Lime Spritzers recipe SHARED BELOW!!
- 2 C water
- 2 Tbsp raw honey
- 1 C cherries, pitted and halved
- 3 limes, juiced
- Sparkling water
- Sprigs of mint
- In a small saucepan, over medium heat, combine the water and honey. Heat until the honey dissolves, stirring occasionally. Remove from the heat, and set aside.
- In a food processor, puree cherries until smooth. Strain the cherry juice through a fine mesh strainer into a medium bowl.
- Add the lime juice and honey-sweetened water and stir to combine.
- Store in a glass container or Mason jar, and pace in the refrigerator to cool.
- When ready to serve, divide juice mixture between 2 tall glasses. Add a splash of sparkling water and top with a fresh cherry, a wedge of lime, or a sprig of mint. Enjoy!