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paleo

Eggplant Caponata

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Eggplant Caponata

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Eggplant Caponata

1 Large Eggplant
1 Yellow Onion
2 Large Tomatoes (Heirloom or Beefsteak)
1 Clove Garlic
1/4 Cup Capers
1/4 Cup Golden Raisins
1/4 Cup Pine Nuts
1/4 Cup Chopped Parsley
1/4 Cup Chopped Mint
Salt & Pepper to Taste

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  1. In a small ball place the raisins in warm water to soak.  This makes them plump up 
  2. In a large saute pan, sauce the onion with olive oil.  These will take a while as you want them to sweat and become translucent, soft, and slightly brown
  3. When the onions are slightly translucent, add the garlic and a pinch of salt
  4. While the onions cook down, roast or grill the eggplant.  Roast at 400 degrees until slightly browned or during the summer, I like to grill the eggplant on medium high heat (direct flame) for ~10 min per side *make sure to coat each side with olive oil so they don't stick to the grill
  5. When the eggplant and tomatoes are cool enough to handle, give them a rough chop and add them to the onions, which should be slightly browned at this point
  6. Drain the raisins from the warm water they have been soaking in
  7. To the onions, tomato, and eggplant mixture, add capers (whole or chopped), pine nuts, and raisins 
  8. Cook and let the flavors combine for ~5 minutes
  9. Once the eggplant is fully soft and combined with the tomatoes and onion, add the chopped parsley and mint and remove from the hit.  Stir to combine. Flavor with salt and pepper as needed.
  10. Top fish, chicken, or use as a side dish for any meal!

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Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Vegan Mint Pea Pesto

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Vegan Mint Pea Pesto

Vegan Mint Pea Pesto

1 bag organic green peas
1 handful basil
4 sprigs mint leaves
1 tsp salt
2 tbsp olive oil
1 Lemon (zest and juice)

  1. Combine all of the ingredients in a blender and puree
  2. You can add more olive oil to reach desired consistency
  3. Spread on...everything!

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Moroccan Turkey Burgers

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Moroccan Turkey Burgers

Moroccan Turkey Burgers

1 pound lean ground turkey
2 tbsp Harissa
1 tbsp Vegan Mayo (regular is fine, I just prefer the vegan ingredients)
1 tsp Garlic Salt
1/4 cup Chopped Parsley
*optional 1/4 cup Raisins (soaked in water for at least 30 minutes)

  1. Combine all of the ingredients
  2. Separate the mixture into 4 sections (yielding four 4oz. patties)
  3. Preheat the grill pan.  You know it is hot enough when you splash a tiny drop of water on it and hear a sizzle 
  4. Spray the grill pan with oil to avoid sticking
  5. Place the burgers on the grill pan and cook ~6-8 min per side

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Thai Green Chicken Curry

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Thai Green Chicken Curry

Thai Green Chicken Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Broth
1 Rotisserie chicken
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

  1. Dice the onion and chop the green pepper into bite-size pieces
  2. In a pot, saute the onion and peppers in olive oil for 3 minutes
  3. Add the ginger and green curry paste and saute for another 3 minutes
  4. Once slightly translucent, add the coconut milk and chicken broth
  5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)
  6. When the soup comes to a boil, lower down to a simmer and add salt to taste
  7. As the soup simmers, add the shredded chicken and basil leaves
  8. Add the juice of 1 lime
  9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick
     

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Pumpkin Chicken Chili

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Pumpkin Chicken Chili

Pumpkin Chicken Chili

1 Yellow Onion, diced
2 Peppers, chopped
2 Carrots, chopped
1 Rotisserie Chicken, shredded
1 15 oz. can Pumpkin Puree
8 Cups Low Sodium Chicken Broth
1/2 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 tsp Cumin
1/2 tsp Red Pepper Flakes
1 tbsp Garlic Powder
2 tbsp Olive Oil
Salt & Pepper to taste
1 Avocado
*Optional 2 tbsp Cilantro

  1. In a soup pot, add the olive oil, onion, peppers, and carrots.  Let it sweat down until the onions are starting to become translucent
  2. Add the seasonings, pumpkin puree and chicken broth to the vegetables
  3. Bring to boil and taste for seasoning.  Add salt and pepper as needed
  4. Lower to a simmer and add the rotisserie chicken
  5. Cook for 10 minutes and serve 
  6. Top with avocado and cilantro if desired

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Paleo & Vegan Gingerbread Cookies

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Paleo & Vegan Gingerbread Cookies

Paleo & Vegan Gingerbread Cookies

1 1/2 Cups Almond Meal
1/4 Cup Tapioca Starch
1 tsp Ground Ginger
1 tsp Ground Cinnamon
pinch of salt
1/4 tsp baking soda
2 tbsp Melted Coconut Oil
1/4 Cup Maple Syrup
1 tbsp Blackstrap Molasses

  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. In a large mixing bowl, combine the almond meal, tapioca starch, ginger, cinnamon, salt, and baking soda
  4. Add in the wet ingredients (coconut oil, maple syrup, and molasses).  Stir again until a sticky dough is formed
  5. Form a round disk with the dough and wrap in seran wrap
  6. Freeze for 30 minutes or chill overnight
  7. After the dough has chilled, place the dough in the center of a large piece of parchment paper and sprinkle tapioca starch onto the dough and rolling pin to prevent sticking
  8. Using a rolling pin, roll out the dough until it is 1/4 inch thick
  9. Dip the cookie cutters into he starch and then press them into the dough to create cookie shapes
  10. Bake the cookies for 10 minutes (if you want a softer center) or 14 minutes (if you look a crisp cookie with a snap)

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Double Chocolate Chip Peppermint Cookeis

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Double Chocolate Chip Peppermint Cookeis

Double Chocolate Chip Peppermint Cookies

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1 Cup Thick Almond Butter
1 Cup Coconut Sugar
1 Egg
1/2 Cup Cocoa Powder
1 tsp Baking Soda
1-2 tsp Peppermint Extract
pinch of salt
1/2 Cup Dairy Free Chocolate Chips

  1. Preheat the oven to 350 degrees
  2. In a large mixing bowl, combine almond butter and coconut sugar.  Then add egg and mix until well combined
  3. Add the cocoa powder, baking soda, peppermint extract and salt.  Mix again to combine
  4. Stir in the chocolate chips
  5. Take 2 tbsp of dough and roll into a round ball. Place on a silpat or a parchment paper lined baking sheet
  6. Bake for 10 minutes
  7. Let cool for 5-10 minutes

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Paleo Pecan Squares

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Paleo Pecan Squares

Paleo Pecan Squares

For the Crust:
1/3 Cup Coconut Oil (room temp, not melted)
3 tbsp Maple Syrup
3/4 Cup Coconut Flour
Pinch of Salt

For the Pecan Topping:
1 Egg
1 Cup Pecans, roughly chopped
1 1/2 tbsp Coconut Oil
3 tbsp Maple Syrup
1/2 Cup Coconut Sugar
1/4 tsp Salt

  1. Preheat the oven to 350 degrees
  2. Coat an 8x8 pan with baking spray or coconut oil
  3. In a large bowl, beat the syrup and coconut oil together using an electric mixer or hand beater.  Mix until creamy and well combined
  4. Stir in the coconut flour and salt until it forms a dough
  5. Press the dough evenly on the bottom of the pan and bake until the edges are golden brown (about 15 minutes)
  6. Let the crust cool for at least a couple of hours
  7. Once the crust has cooled completely start working on the pecan topping
  8. Combine the coconut oil, syrup, coconut sugar and salt in a sauce pan and bring to a boil over medium heat
  9. After boiling for one a minute, stir frequently and remove from the heat.  Let the mixture stand for 5 minutes off the heat
  10. After resting, add the egg and stir well.  Once combined add the chopped pecans
  11. Pour the topping over the crust, using a spoon to spread the mixture
  12. Bake for 15-20 minutes.  The filling will look set
  13. Refrigerate for at least an hour before cutting

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My Big Fat Greek Burgers

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My Big Fat Greek Burgers

My Big Fat Greek (Turkey) Burgers

For the Burgers:

1/4 Eggplant, Diced
8-10 Sundried Tomatoes, Diced
1/2 Red Onion, Diced
5 Pitted Olives
1 tsp Oregano
1 tsp Garlic Salt
1 Package Lean Ground Turkey
Know Foods Bun

For the Tzatziki

1/2 cup Dairy Free Yogurt (i like Anita's plain yogurt)
1/4 English Cucumber, Diced
1 clove Garlic
1/2 Red Onion, Diced
1 Lemon
S&P
 

  1. Preheat the oven to 405 degrees
  2. Generously salt the eggplant and place on a baking sheet
  3. Roast the eggplant for ~30 minutes until soft
  4. Once cooled, add eggplant, tomatoes, onion, olives and seasoning to a mixing bowl
  5. Add in the ground turkey and mix with your hands until well combined
  6. Form patties (1 package of turkey usually makes 5-6 patties)
  7. Heat a grill pan
  8. Cook the burgers on the grill pan for 6-8 minutes per side
  9. While the burgers cook, make the tzatziki.  Combine the yogurt, cucumber, garlic and red onion in a mixing bowl.  Add the juice of 1 lemon, salt and pepper to taste.  Spread this on the bun when serving

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Lemon Zest Cookie Cups

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Lemon Zest Cookie Cups

Lemon Zest Cookie Cups

1 Lemon
Dairy Free Coconut Yogurt (I like Anita's @ Whole Foods)
Cappello's Lemon Zest Cookie Dough

  1. Spray a mini muffin tin with coconut oil
  2. Line the inside of the muffin tin with lemon zest cookie dough, flattened to about 1/4 inch thick
  3. Bake for 5-8 minutes until cookie dough cups are golden brown
  4. Let cool completely
  5. Once cooled completely, fill the cups with coconut yogurt and top with lemon zest

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Paleo Apple Cinnamon Cupckaes

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Paleo Apple Cinnamon Cupckaes

Paleo Apple Cinnamon Cupcakes

For the Cupcakes

5 Eggs
1/3 Cup Applesauce
1/2 Cup Honey
1/3 Cup Coconut Oil
1 1/4 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 tsp Salt
1/2 tsp Baking Powder

  1. Preheat the oven to 350 degrees.  Line a muffin pan with cupcake wrappers or spray liberally with baking spray or coconut oil
  2. Combine all wet ingredients (eggs, apple sauce, honey, coconut oil) in a medium size mixing bowl and whisk or beat with hand mixer for 30 seconds
  3. Combine all the dry ingredients (almond flour, coconut flour, salt, baking powder) in a small bowl and mix with your hands or a fork to combine, getting rid of any clumps 
  4. Add the dry ingredients to the wet ingredients and mix to combine
  5. Fill each muffin cup about 3/4 of the way full
  6. Bake for 25-30 minutes
  7. Allow the cupcakes to cool completely before frosting

For the Frosting

1 Cup Ghee, softened
2/3 Cup Honey
1 tsp Cinnamon
2 1/2 tbsp Coconut Flour
5 tbsp Coconut Cream (the thick coconut cream skimmed off the top of a chilled coconut milk can)

  1. While the cupcakes are cooling, begin working on the frosting
  2. In a mixing bowl, beat the ghee, honey, cinnamon and coconut flour together
  3. Slowly add the coconut cream 1 tbsp at a time
  4. When the frosting is ready and the cupcakes have cooled, pipe on the frosting or spread with a knife


 

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Pumpkin Gingersnap Parfait

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Pumpkin Gingersnap Parfait

This recipe is only 3 ingredients and one step...doesn't get much easier than that!

Pumpkin Gingersnap Parfait

1 can Unsweetened Pumpkin Puree
Dairy Free Yogurt (I like Anita's @ Whole Foods)
2 Cappello's Gingersnap Cookies Baked

  1. Layer all of the ingredients in a clear glass or mason jar.  Continue layering until the glass is full.

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Apple & Onion Grilled Porkchop

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Apple & Onion Grilled Porkchop

Apple & Onion Grilled Porkchop

1 Spanish Onion
2 Macintosh Apples
1 Garlic Clove
1 Sweet Potato
1 Pork Chop
1 tbsp Olive Oil
Salt & Pepper

  1. Dice the apples and onion
  2. Add to a saute pan with 1 clove of garlic minced
  3. Let cook down, stirring occasionally, until apple and onion are soft and lightly browned
  4. Microwave a sweet potato for 8 minutes.  You can also bake it for 40 minutes at 400 degrees but this is a huge time saver!
  5. Rub the pork chop with olive oil, salt and pepper
  6. Heat a grill pan
  7. Place the pork chop on the grill pan and cook for 6-8 minutes per side depending on size
  8. Top the pork chop with apple mixture and serve with sweet potato mash
     

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Paleo Asian Egg Sandwich

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Paleo Asian Egg Sandwich

Paleo Asian Egg Sandwich

1/2 KNOW Foods Bun
1/2 Avocado
1 Egg
2 Seaweed Snack Sheets
1 tsp Tamari

  1. Toast the bun or cook in the oven at 350 degrees for 5 minutes
  2. Smash and spread the avocado on the toasted bun
  3. On medium heat, cook the egg in a pan 
  4. To assemble, top the smashed avocado with seaweed sheets and then add the egg on top
  5. Drizzle with Tamari and Siracha if desired

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Mint Pea Pesto

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Mint Pea Pesto

Mint Pea Pesto

*This dip is AMAZING with the paleo flatbread I posted

1 Cup Peas (frozen or fresh is fine.  if using frozen make sure they are defrosted)
1/4 Cup Basil
1/4 Cup mint
1/2 tsp Garlic Salt
2 tbsp Olive Oil

  1. Combine all ingredients in a food processor or blender
  2. Great for dipping or a sauce with quinoa, chicken, etc.

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Paleo Flatbread

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Paleo Flatbread

Garlic & Rosemary Paleo Flatbread

I'm seriously obsessed with this recipe!  I made it for the first time last week and have made it 4 times since!  It's so versatile.  Below is the recipe for the garlic and rosemary flatbread but I've also been using it as pizza crust. I even made a flatbread with peaches, tomato and pesto YUM!

1 Cup Tapioca Flour
1/4  Cup Coconut Flour
1/2 tsp salt
1/2 Cup Coconut Milk
1/4 Cup Coconut Oil
1 Egg beaten
1 tsp Chopped Rosemary
2 tsp fresh garlic
olive oil and sea salt for garnish

  1. Preheat the oven to 450 degrees.  Place a pizza stone, cast iron skillet or baking sheet in the oven while it preheats to heat up.  This is the key to super crispy bread on the outside!
  2. In a small bowl combine coconut milk and coconut oil and heat for 45 seconds in the microwave.  The mixture should be warm but not boiling
  3. Combine tapioca flour, coconut flour and salt in a large bowl
  4. Pour the coconut milk mixture on top
  5. Mix until throughly combined.  Allow to sit for a couple of minutes to cool and for the coconut flour to absorb
  6. Add beaten egg and mix again until fully combined
  7. The mixture will be more like the consistency of cake batter than a dough- this is correct!
  8. Carefully cover the heated pan with parchment paper or spray with olive oil
  9. Pour the batter into the center and using a spatula, spread the mixture evenly until it is about 1/4 inch thick
  10. Sprinkle on rosemary and garlic
  11. Bake for 12 minutes
  12. Top with olive oil and salt

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Paleo Lemon Poppyseed Muffins

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Paleo Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

*you can double this recipe to make 2 cakes or one bundt cake (pictured below)*

4 Eggs
1/4 Cup Honey
3 tbsp Coconut Flour
3 tbsp Tapioca Flour
3 tbsp Melted Coconut Oil
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
Juice of Four Lemons
2 tbsp Poppyseeds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, coconut oil, lemon juice and vanilla)
  3. Add in the dry ingredients (coconut flour, arrowroot flour, baking powder, and salt)
  4. Once fully combined, add in the poppyseeds and fold in gently to combine
  5. Pour the batter into a greased baking pan.  I made mini muffins but you can use this same batter to make regular size muffins, cake or bundt cake (pictured below)

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Paleo Blueberry Crumb Muffins

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Paleo Blueberry Crumb Muffins

Paleo Blueberry Crumb Muffins

2 cups Almond Flour
1/2 tsp baking soda
Zest and Juice of 1 Lemon
3 Eggs
1/4 cup honey
1/4 cup coconut milk
1/2 cup Blueberries
2 tbsp Tapioca Flour
3/4 cup Paleo Passion Foods Granola

  1. Preheat the oven to 350 degrees
  2. In a mixing bowl, whisk together wet ingredients (lemon juice, honey, eggs, coconut milk)
  3. Add the dry ingredients (lemon zest, baking soda, almond flour)
  4. In a small bowl, toss the blueberries in tapioca flour.  This will prevent them from sinking to the bottom 
  5. Add 1/2 cup granola and blueberries to the batter.  Gently fold in using a rubber spatula
  6. Spray a muffin pan with coconut oil or line with cupcake wrappers
  7. Fill the muffin pan
  8. Sprinkle the cupcakes with remaining 1/4 cup of granola for crumb topping
  9. Bake for 20-25 minutes

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Turkey Bolognese

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Turkey Bolognese

Turkey Bolognese

2 tbsp Olive Oil
6 Garlic Cloves, thinly sliced
6 Basil Leaves
2 28oz. Cans Whole Peeled Plum Tomatoes with the juice
1 pkg. Lean Ground Turkey
Salt & Pepper to taste

  1. Heat olive oil in a large sauce pan on low heat
  2. Add the garlic and stir for a few minutes making sure it doesn't burn
  3. Add 3 basil leaves and stir for a minute
  4. Add in both cans of tomatoes with their juices and remaining basil leaves
  5. Turn to high and bring to boil
  6. Lower heat
  7. Add the ground turkey and break up into small pieces
  8. Allow sauce and turkey to simmer for 45 minutes
  9. Serve on top of pasta, zucchini noodles, etc.
     

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