Grilled Parmesan Tomatoes (not Paleo)
Prep time: 5 minutes
Preheat grill or oven to 375 degrees. Cut each tomato in half horizontally. Combine the cheese and basil in a small bowl. Spoon equal portions of the mixture on the cut side of each tomato half. Drizzle with melted butter and season with salt and pepper to taste. Place the tomatoes, cut side up, on the pre-heated grill. Cover and grill for 3 minutes. Uncover and grill for 1 more minute. (To bake them: put tomatoes on a baking sheet in the oven for 10 minutes at 375 degrees, until the top bubbles.) Serves 4.
My Infamous Spinach Ball Recipe! (not Paleo)
Prep time: 15 minutes. Bake time: 20 minutes.
10-ounce package frozen chopped spinach, thawed and really well-drained
1/2 cup finely chopped onion
1 egg, beaten
2 Tab. + 2 tsp. melted butter
1/3 cup plus 2 tsp Italian-seasoned bread crumbs
2 Tab. grated Parmesan cheese
1/4 tsp. each of garlic powder, thyme, rubbed sage, and salt.
Preheat oven to 350. Make sure you’ve drained the spinach well! In a medium bowl, combine the spinach, onion, egg, & butter, mixing well. Add remaining ingredients and mix again until thoroughly combined. Using rounded teaspoonfuls, shape spinach mixture into balls (about 16). Spray non-stick baking sheet with coconut oil spray, then arrange balls on sheet. Bake until balls are cooked through and lightly browned, 18-20 minutes.
***This recipe is by far my most-requested one, and it is too precious to tinker with! The original recipe is 25+ years old. I usually have to make a quadruple batch on holidays, since we serve them as an appetizer and as a side dish, and then want some left over to pop in our mouths as a snack. Enjoy in good health!
Paleo Cauliflower, Carrot, and Parsnip Puree (Paleo)
Prep time: 10 minutes, cook time 30 minutes
3 tablespoons butter or ghee, plus 1 tablespoon of butter or ghee
5 medium parsnips, coarsely chopped
2 or 3 large carrots, coarsely chopped (slightly smaller than parsnips)
1 small head of cauliflower florets, coarsely chopped
4 green garlic stalks, thinly sliced or 4 whole garlic cloves
1/2 onion, coarsely chopped
1/2 cup organic chicken broth
1/2 cup water
Freshly ground pepper
Melt 3 Tab. of butter in a large stock pot over medium heat, add the chopped parsnips, carrots, cauliflower, garlic and onion. Sautee for a few minutes. Then add the broth and water and bring to a boil. Lower the heat and cover the pot, simmering for 25-30 minutes until mushy. Add the salt, pepper, and last tablespoon of butter. Then puree with an immersion blender (or mixer). It’s delicious! Enjoy! Recipe courtesy of NomNomPaleo.com.
Roasted Brussels Sprouts
1 Tab. coconut oil
3 minced garlic cloves
4 cups Brussels sprouts
1/2 tsp. salt
black pepper to taste
Preheat oven to 400º. Parboil Brussel sprouts for 2 minutes and drain off excess water. Toss Brussel sprouts with 1 Tab. of melted coconut oil, salt and pepper. Place in glass baking dish and roast for 10 minutes. After 10 minutes, add minced garlic, give a final stir and roast for 10 more minutes. Serves 4.
Cauliflower Rice Stir Fry (Paleo)
1 head of cauliflower (or 1 bag cauliflower rice)
1 container Mirapoix from TJ’s (option: 1 cup each of chopped onion, celery, & carrots)
1 chopped red bell pepper
3 eggs, whisked
2 Tab. coconut oil or olive oil
Salt and pepper to taste
Optional: coconut aminos or tamari sauce to taste
Cut up the cauliflower florets into large chunks and place into a food processor with the blade attachment. Process until you get rice-sized pieces. Squeeze out excess liquid. Chopped or food process the onions, celery, carrots and peppers. In a large pan, sauté the onions in 1 tablespoon of coconut oil. Add in the other vegetables when the onions become translucent. In a separate pan, add in 1 tablespoon of coconut oil and pour in the whisked eggs. Cook on low heat. When the eggs start to form a pancake of sorts, scramble it up a bit so that you end up with smallish pieces of egg. Add the cauliflower “rice” to the sautéed veggies and cook until the cauliflower reaches the desired softness. Add the eggs to the other veggies. Season with salt and pepper. **Recipe courtesy of Paleo Flourish Magazine.
Honey-Mustard Salmon With Roasted Asparagus (Paleo)
Prep time: 5 minutes, cook time 10 minutes
4 salmon fillets (6 oz. each)
1 Tab. unsalted butter
1 Tab. brown sugar
2 Tab. Dijon mustard
1 Tab. honey
1 Tab. low- sodium soy sauce
1 lb. asparagus, trimmed
2 Tab. olive oil
1⁄4 cup freshly grated Parmesan
Salt & pepper to taste
1) Preheat the oven to 400 degrees. Combine the butter and brown sugar in a bowl and microwave it until the butter and sugar have melted together, about 30 seconds. Stir in the mustard, honey and soy sauce.
2) Toss the asparagus with 1 tablespoon of the oil, the Parmesan, and some salt and pepper. Place the stalks in a baking dish and roast for 10-12 minutes.
3) Heat the remaining tablespoon of oil in an ovenproof skillet over high heat. Season the fillets with salt and pepper and add them to the pan, flesh side down. Cook them until browned on one side, 3-4 minutes. Then flip them, brush on half the honey mustard, and place the pan in the oven. Bake about 5 minutes, or until the salmon is firm and flakes easily, but before the white solids begin to form on the surface. Remove the fillets from the oven and brush them with more honey mustard. Serve with the asparagus. Makes 4 servings. Recipe from Men’s Health Magazine.
Preheat oven to 400 degrees. Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix until just combined. Shape mixture into a 9 x 4 loaf pan coated with cooking spray (I use coconut spray). Bake at 400 for 20 minutes. Brush top of meatloaf with the remaining 2 tablespoons ketchup. Then bake 7 more minutes. Slice into 8 equal pieces. Serves 4. (Recipe from “The Enlightened Cook,” Cooking Light Magazine.)
Lemon Garlic Grilled Chicken (Paleo)
Prep time: 5 minutes (plus 10-20 minutes to marinate)
Preheat the grill to medium. Split the chicken breasts horizontally. In a small bowl, mix the lemon juice with 2 tablespoons of oil, garlic, salt & pepper. Place chicken and marinade in a Ziploc bag for 10-20 minutes. Remove chicken from the marinade, pat dry, then brush with the plain olive oil before grilling. Allow chicken to cook about 5 minutes on each side, flipping when the edges become white. Serves 2+ (I usually double this recipe to make chicken salad the next day). (Recipe from The 21-Day Sugar Detox Diet by Diane Sanfilippo.)
Easy Turkey Chili (Paleo)
Prep time: 15 minutes. Cook time: 1 1/2 hours
1 Tbs. olive oil
2 lbs. turkey meat
1 12 oz. all natural chicken sausage
1/2 chopped jalapeño pepper
3/4 cup chopped onion
1-2 Tab. garlic, chopped
1-2 Tbs. chili powder
1/2 Tbs. cumin
1/2 tsp. pepper
1-28 oz. can of crushed tomatoes
2 – 15 oz. cans of red kidney beans (rinsed well).
Optional toppings: sour cream & shredded cheddar cheese
Prep time: 5 minutes. Cook time: 45 minutes
Preheat oven to 425 degrees. In a small mixing bowl, combine the melted butter or coconut oil, mustard, sage, salt, and pepper. Place the chicken thighs on a rimmed baking sheet or in a large baking dish, and brush the mustard glaze evenly over each one. Bake for 45 minutes (or 165 degrees with a meat thermometer).
I keep this recipe in my back pocket for those rushed mid-week days. It takes 5 minutes to prepare, and I usually have all the ingredients in the house. Just pick up some chicken and go! It’s so yummy. Love this!
Cauliflower Crust Bacon Pizza (Paleo)
1 head cauliflower (or 1 bag of Trader Joe’s cauliflower rice)
2 egg whites
1 Tab. coconut flour
1 large onion
2/3 cup spinach
4 strips of bacon (without sugar if possible)
2 links of chicken sausage (I like Al Fresco sweet Italian flavor)
1/2 cup crushed tomatoes (I like Tuttorosso)
1 tsp. garlic powder
1 tsp. Italian seasoning
Salt & pepper to taste
Preheat oven to 400º. Skip this step if you bought cauliflower rice. Rinse and prepare cauliflower into a rice-like texture by finely shredding in a food processor, or grate by hand. Microwave the cauliflower for 4 minutes, let it cool, then squeeze out extra water. Get the toppings ready while cauliflower cools. Cook bacon @375º for 18 minutes and drain off excess fat. Cook spinach in 1 Tab. evoo. Warm up the sauce. Cut onion into rings and sauté until soft and caramelized. Cut up the chicken sausage and add to the pan with the onions. Take the cooked-down cauliflower and add egg whites, coconut flour, and seasonings. Spray a baking sheet with coconut oil spray. Mold the cauliflower “dough” into a pie crust shape and place on baking sheet. Cook crust for 15 minutes or until it feels firm, depending on how thick you make the pies and how wet the cauliflower is. Take out of oven and add warm sauce and toppings. (Start with spinach) Serves 2.
Pecan Crusted Chicken (Paleo)
1/2 cup Dijon mustard
1 Tab. raw honey (local if possible)
1/2 cup pecans
2 8-ounce boneless, skinless chicken breasts
Sea salt to taste
Preheat oven to 350º. Whisk together 1/2 cup Dijon mustard and 1 Tab. raw honey. Toss 1/2 cup pecans into a food processor and “pulse” until the nuts are finely chopped. Pour the chopped pecans into a large bowl and set aside. Taking one of the two 8-ounce chicken breasts at a time, roll the chicken in the mustard-honey mixture and coat on both sides. Transfer coated chicken into the chopped pecans and again cover both sides. Place the crusted chicken onto a greased glass baking dish and sprinkle each chicken breast with just a little sea salt. Bake about 45 minutes (less if using smaller-sized chicken breasts.) Serves 2. **Recipe from Lurong Living.
Zucchini Noodles With Shrimp & Basil (Paleo)
De-vein shrimp if necessary. If frozen, thaw shrimp under lightly running cold water for 15+ minutes. Wash the zucchini, but leave the stem on as a handle. Now for the fun part: using a spiral slicer (BJ’s or Amazon), get your zucchini going! Heat olive oil with the ghee in a large pan on medium heat and sauté the garlic for one minute. If using uncooked shrimp, add the shrimp now and sauté for 4 minutes until the shrimp starts to curl and turn pink. Don’t overcook! (If using pre-cooked shrimp, cook the zucchini first, then add the shrimp after.) Add the zucchini to the pan and cook gently for 3 minutes or so. Add pre-cooked shrimp now and cook gently for another 4 minutes. Before serving, add the basil and salt & pepper to taste. Serves 3. Recipe courtesy of “OnDietAndHealth.com.”