Sunday, February 22, 2015
I was skeptical, but this was a keeper! I mixed in a ton of garlic, parsley, and onion powder and it was perfect. I also cooked them in a huge slab of ghee, which gave them a nice crispy edge. Try 'em!
Another recipe from the Well Fed collection. I followed the recipe exactly and they were good but a bit dry. So I made a quick sauce out of homemade mayo, roasted red pepper, lemon juice, fresh parsley, and salt/pepper to finish it off. I think next time I would maybe add in some shredded zucchini to keep them moist and maybe use crab instead of salmon so you don't have to pick all of the tiny bones (there were a ton). Finely chopped bell peppers would have been nice in the patties too. Otherwise they were really good!
I thought it was time to use the spiralizer for something other than zucchini noodles, hence these seasoned potato curls with a fried egg and chives. Toss cut potatoes (with peel) with olive oil, garlic powder, parsley, pepper, and Old Bay seasoning until coated. Bake at 375 about 20 minutes, or until done. Top with egg and chives!
I was kind of winging it on this one but the meatballs turned out great. Perfect for cold weather when you just want to curl up with a warm bowl of yumminess.
2 lbs. ground beef
1 onion, diced
1/2 cup almond flour
1/2 cup fresh parsley, chopped
garlic, chopped (I like a lot!)
salt and pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon Italian seasoning
Combine everything in a bowl, then shape into 1 inch meatballs. Spread out on greased pan and bake at 400 for about 20 minutes, or until done.
3 15 oz. cans tomato sauce
1/2 onion, diced
3 carrots, diced
2 tablespoons butter
1/4 cup fresh parsley, chopped
garlic, chopped (a lot!)
salt and pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon Italian seasoning
Cook onion and carrots in butter until soft. Stir in sauce and remaining seasonings and simmer on medium about 10 minutes. Stir in cooked meatballs until everything is warm and well combined.
I made this the same way I would approach a regular pasta primavera but substituted spaghetti squash for pasta and coconut milk for heavy cream. Basically I steamed the squash, then made a cream sauce with the coconut milk, ghee, garlic, lemon zest, and salt. I sauteed some broccoli, artichokes, shredded carrots, and sundried tomatoes and combined it all (and topped with fresh chives) for a creamy cup of comfort food.
One of my teammates on our gym's paleo challenge brought these tasty bites to our team potluck earlier this month and I just had to recreate them. So easy and the perfect salty/sweet combo. Just remove the pits and wrap each date with piece of bacon and secure with a toothpick. Bake at 400 (on a lined pan--there will be bacon grease!) until nice and crispy (about 25 minutes). You can use the leftover bacon grease for sauteing vegetables or making eggs. Yum!
Thursday, February 5, 2015
Let me just preface this by saying I have no idea how they made these cute little 'poppers' in the original recipe because we tried baking them and frying in coconut oil and the mixture is pretty loose and blobs out no matter what. BUT it makes really delicious patties! These were great by themselves, with the leftover pad thai, on other mixed veggies. The second batch I added some extra seasonings and chives because I was out of scallions and they were excellent.
Original recipe: http://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/
Sunday, February 1, 2015
This is a delicious recipe from the Well Fed cook book series. I kept reading good things about Sunshine Sauce and decided to go all in with the sauce and Pad Thai recipe. I added shredded carrots, bean sprouts, omitted the onions, and scrambled the eggs. We made chicken tenders baked in coconut aminos and dipped in extra Sunshine Sauce as the protein.
Original Recipe: http://theclothesmakethegirl.com/2011/05/08/paleo-pad-thai/
Oh my gosh, if you want something creamy and faux cheesy, this is it. I was skeptical of cashew cream but it really does work. I sliced sweet potatoes on the mandoline and baked one batch and fried the second batch in coconut oil on the stove top. They both tasted good but the fried ones were a little crispier and easier to dip. Have at it!