Archive for Paleo

Strawberry Gazpacho

Wednesday, July 5th, 2017

As strawberries are in season,  try this refreshing version of the classic Spanish chilled vegetable soup.

Serves 6

Ingredients

  • 1/2  cucumber, peeled 
  • 1/2  red bell pepper, cored and seeded
  • 1 tomato 
  • 1 shallot or 1/4 red onion
  • 1 pound strawberries, hulled and halved
  • 2 Tablespoons balsamic  vinegar
  • 2 Tablespoons extra virgin olive oil
  • Juice of 1 lemon or lime
  • 1/2 teaspoon salt  
  • 1/2 teaspoon black pepper
  • Optional garnish:  diced strawberries and mint 

Directions

Roughly chop cucumber, bell pepper, tomato, red onion  and strawberries. 

Add  vegetables and strawberries into a food processor or blender and pulse a few times to mix. 

Add in balsamic vinegar, oil, lemon juice, salt and pepper  Process/blend mixture until pureed into desired consistency. 

Taste and adjust seasoning, if needed.

Chill before serving. The longer the gazpacho sits, the more flavor it develops. Can be refrigerated overnight.

Before serving, garnish with diced strawberries and mint, if desired. 

Southwestern Chicken Lettuce Wraps

Wednesday, January 25th, 2017

You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs!   Perfect as an appetizer, lunch or dinner.

Feel free to change the spice levels to suite your own taste.

Serves 4

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 Chicken breasts ( can use ground chicken)
  • 3 Tablespoons Olive Oil
  • 1-2 bell peppers, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Lettuce leaves ( romaine, napa, iceberg, etc)
  • Optional garnish: tomato, red onion, green onion, avocado, cilantro

Avocado Cilantro Dressing

  • 1 avocado, pit removed
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 1 Tablespoon cilantro
  • 3 Tablespoons water ( more as needed)
  • Pinch of salt

Directions

In a bowl, combine salt, pepper,  oregano, garlic powder,  turmeric, cumin, chili powder and coriander.  Rub chicken breasts with oil and coat with spice mixture on both sides.

Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.

Heat 1 Tablespoon of oil in the same skillet.  Sauté bell peppers, onions and garlic for a few minutes.  Add in chicken and sauté until  chicken is cooked through.

To assemble: Place chicken and vegetables on top of lettuce leaves.  Top with desired garnish and drizzle avocado cilantro dressing on top.

Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.

Paleo Protein Bites

Monday, January 9th, 2017

These no bake protein bites are great for pre/post workout snacks or anytime you need an easy to grab snack.

The ingredients are paleo friendly but if you are looking for a non paleo option,  just substitute ingredients such as cacao nibs   (use chocolate chips), almond butter ( use any nut butter)  or other ingredients desired.

Makes 12-15 bites

Ingredients

  • 1/2 cup coconut flakes
  • 1 cup nuts ( walnuts, cashews, almonds, etc)
  • 1 cup dates (or any other dried fruit) 
  • 1/2 cup almond butter
  • 1/2 cup cacao nibs (optional)
  • coconut flakes or cacao powder (optional)

Directions 

Pulse coconut flakes and nuts together in a food processor  Add dates and process until it sticks together. (If your dates are dry, soak in warm water for 10 minutes then drain before using)

Transfer to a large bowl.  Add in almond butter, cacao nibs and mix well.

Shape mixture into bite size balls. Roll in coconut flakes or cacao powder.

Store in a covered container in the refrigerator. They keep for a week in the fridge or may be frozen.

 

 

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Cauliflower Tabbouleh Salad

Thursday, January 5th, 2017

This was one of the favorite dishes at our recent clean eating cooking class.

By replacing traditional bulgur wheat with cauliflower, this makes a healthy and delicious salad perfect for lunch or side dish for dinner.

Serves 4-6

Ingredients

  • 1/2  head cauliflower
  • 1 cup flat-leaf parsley, chopped
  • ½ cup mint, chopped
  • 1-2 tomatoes, diced
  • 1 cucumber, peeled and diced

Dressing

  • ¼ cup olive oil
  • 2 Tablespoons red wine vinegar
  • Zest and juice of 1 lemon
  • 2 garlic cloves, finely minced
  • 1 teaspoon cumin (optional)
  • 1 teaspoons salt
  • 1 teaspoon black pepper

Directions

Place cauliflower into a food processor and pulse until it resembles rice grains.  (Or use a cheese grater to grate cauliflower).

Add cauliflower to a large bowl and add parsley, mint, tomato and cucumber.

For the dressing: In a bowl, whisk all ingredients together.

Drizzle dressing over the vegetables and toss to combine. Serve at room temperature or cold.

 

 

 

 

 

 

 

Homemade Almond Milk

Tuesday, January 26th, 2016

Homemade almond milk that’s creamy and delicious! Once you make your own almond milk, you will not want to go back to store-bought again.

The process is very easy:  Soak almonds in water overnight, up to two days (the longer you soak the almonds, the creamier the milk will be).  Grind the almonds with water. The liquid drained from the almond meal is almond milk.

Not only is it healthier, but you can control the amount of sweetness and infused flavors by adding dates, honey, vanilla, cinnamon, etc.

While you can use a cheesecloth or a dish towel to drain the liquid, purchasing a nut milk bag makes it much easier. 

Ingredients

Ingredients

  • 1 cup raw almonds, soaked
  • 4 cups water ( less to thicken, more to thin)
  • 4 pitted dates ( or use other sweeteners such as honey or maple syrup)
  • 1 teaspoon vanilla extract ( or 1 whole vanilla bean)
  • Pinch of salt

Directions:

Soak almonds in water overnight.  Rinse and drain well.

In a blender, add in almonds, water, dates, vanilla and salt and blend until creamy and smooth.

Place nut milk bag (or use cheesecloth or thin dish towel) over a large bowl and pour milk into the bag. Gently squeeze the bag to drain liquid.

Discard pulp (or you can use it for baked goods)

Pour milk in a container or jar and store in the refrigerator for up to 4 days.

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Categories : Gluten Free, Healthy, Paleo

Baked Eggs in Ham Cups

Monday, June 8th, 2015

These yummy, Paleo egg cups couldn’t be more simple…

Great for a crowd or make a batch on Sunday for ready to eat breakfast or snacks for the week.

If you want it simple, just press the ham into a muffin pan, crack in an egg and bake. Or add vegetables or herbs desired. Perfect for families as you can customize each muffin cup with different vegetables (or cheese for non paleo) .

The results are simple, nutritious and delicious!

 

Makes 8

Ingredients

  • 2 Tablespoons oil ( coconut, olive or ghee)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Vegetables desired: mushrooms, peppers, etc
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking oil
  • 8 slices of ham
  • 8 eggs

Directions

Preheat oven to 350°F.

Heat cooking oil in a skillet and sauté onions for a couple of minutes. Add garlic and any other vegetables desired, salt, pepper and continue to sauté for a few minutes. Remove from heat.

To assemble: Fit 1 slice of ham into each oiled muffin cups. Divide sauté vegetables into cups and crack 1 egg on top of vegetables.  Bake for about 15 minutes or  until eggs are cooked.

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Paleo Steak with Sautéed Vegetables

Monday, April 27th, 2015
A Paleo steak dinner recipe that takes  less than 15 minutes to cook. Even better- you only need one  pan! I added peppers, tomatoes, spinach and avocado as that ‘s what I had in my fridge so feel to use any vegetables you have!
IMG_6695Serves 2
Ingredients

  • 2 steaks ( rib eye, sirloin,  flank, etc)
  • Seasonings desired: salt, pepper, garlic powder, etc
  • 1 Tablespoon olive oil
  • 1 shallot or 1/4 of onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tomato, diced (or  cherry tomatoes)
  • 2 cups spinach or kale
  • 1 Tablespoon balsamic vinegar

Directions 

Sprinkle steaks on both sides with seasonings desired.  ( I mixed together salt, pepper, paprika, garlic powder)

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Heat oil in a large pan. Add steaks and sear 3-5 minutes on each side. (My steaks were thin cut so I only needed to sear a few minutes. Cook longer if you like your steaks well done or if your steaks are thick cut)

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Remove from pan, transfer to a plate and cover with aluminum  foil to keep warm.

In the same pan, sauté onions for a  few minutes (adding more oil, if needed).  Add garlic and peppers, and continue to cook  for a couple of minutes. Add tomatoes and cook for about a minute to soften.

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Add spinach and balsamic vinegar and cook just until spinach is wilted.

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To serve: Place steak on a plate and serve with sautéed vegetables and avocado.

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