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Baba Ghanoush
Baba Ghanoush is great in place of hummus, especially so if you are trying to stick to Paleo friendly foods. http://meljoulwan.com/wp-content/upl...baGhanoush.png Warning: Eggplant is a nightshade and should be avoided by those with nightshade sensitivity, as well as those with kidney disease. |
This article has a lot of interesting facts pertaining to cabbage, including proper ways of storing it in your refrigerator, and why some people abhor even the smell of cabbage.
Health Benefits of Cabbage |
This looks tasty and is super quick and easy to make. I have the ingredients on hand, so I will be making it for dinner in the next day or two. This would also pair well with some tostones.
Taco Stuffed Avocado https://lh3.googleusercontent.com/pr...iU=w426-h637-p |
I have posted about Halo Top ice cream before but found out this weekend that they have tons of new flavors.
I got pints of the pistachio and salted caramel. They are really good and no guilt for a dish. Halo Top is the only low carb/low calorie ice cream that I have tried that doesn't taste like flavored frozen water. A pint ranges from 240 calories to 320, depending on the flavor. Ben and Jerry's would cost you in excess of 1,000 calories for a pint. Halo Top is sweetened with stevia but I can't tell. It's hard to find. In So. CA. you can get chocolate and vanilla bean at Mothers Natural Food Market but Whole Foods had a lot of the new flavors: peanut butter cup, cookies & cream, s'mores, sea salt caramel, pistachio oatmeal cookie, black cherry, chocolate almond crunch, red velvet, chocolate chip cookie dough, chocolate mocha chip, mint chip Plus prior flavors: chocolate, vanilla bean, strawberry, lemon cake, birthday cake https://www.halotop.com/flavors/ |
All Meat Veggie Chili {Paleo}
https://lifehealthhq.com/wp-content/...le30-chili.jpg Author: Laura Fuentes Serves: 8 servings Ingredients: 1½ pounds ground beef 2 cloves garlic, chopped 2 tablespoons (30 ml) oil 1½ cups onion, diced, about 1 large onion ½ cup chopped celery, about 1 stalk 1½ cups carrots,peeled and diced, about 4 medium carrots 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano 1 teaspoon salt ¼ teaspoon cayenne pepper (optional) 4 cups zucchinis, diced, about 2 or 3 medium zucchinis 1 15 ounce can tomato puree or tomato sauce 1 15 ounce can diced tomatoes Instructions: 1. In your seasoned skillet or 5/6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside. 2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 57 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well. 3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes. 4. Check on the amazing mixture every so often and stir. Notes: This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer. Recipe by Laura Fuentes at: http://www.laurafuentes.com/paleo-ch...l-meat-veggie/ |
I stumbled across this on Paleo Plan today and thought it may be helpful for anyone who is in the early stages of switching to Paleo, or just struggling with cravings etc.
Why Do I Feel Worse After Going Paleo? This way of eating is pretty different than a normal American diet, so there are a lot of changes you’ll be making. These changes will NOT go unnoticed by your body. What I mean is, you may experience some (or a lot of) detox symptoms, including intense cravings, headaches and fatigue. Why? You took out a lot of toxins from your diet, in the form of phytic acid and lectins in grains and legumes, preservatives and other additives, refined flours and sweeteners, and dairy (which is more toxic to some than others). Since you’ve probably been eating these things your whole life, your body is going through some serious withdrawal. While the initial shock to the system isn’t pleasant, keep in mind it’s also finally getting a chance to clean out some built up toxins. Without all of the harmful foods constantly bombarding your liver and other organs, and with the addition of tons of nutrients and protein from the fruits, vegetables, and meats you’re now eating, your body is going to take the opportunity to do some much needed cleaning. This purging is exactly what causes the symptoms you may be experiencing right now — the toxins are being dealt with instead of being suppressed. It’s like when you do a good deep cleaning of your house — you turn it upside down before it looks immaculate. In the first 3 days to 3 weeks, you may (or may not) experience: Headaches Fatigue Dizziness Irritability Mood swings Nausea Intense cravings Sinus drainage Diarrhea/Constipation Flu-like symptoms Brain fog Increased urination Increased appetite Increased thirst When I first went Paleo, I remember having to pee about 25 times a day and feeling like I was walking through oatmeal for the first 3 weeks. Walking up a flight of stairs was a big accomplishment. I was so tired and groggy — I just wanted to sleep, but then on the 21st day everything finally cleared and I felt fantastic. A lot of people only experience symptoms for a few days to a week, and there’s really no way of predicting how long your detoxification period will last. If you are a coffee or other caffeinated beverage drinker and you’re giving that up, you should almost undoubtedly expect some symptoms. Caffeine is an addictive substance, as you know, and your nervous and endocrine systems will need some time to reboot. Maybe warn your significant other that you might not be the sweetest, most docile partner for a few days… So during those difficult moments when you’re wondering whether or not this diet is in fact hurting you (not helping) remember that after the storm of detoxification subsides, you may very well experience: More energy Emotional Balance Clarity of mind Fat loss/Muscle gain Strength gains Fewer aches and pains Less sinus congestion Fewer seasonal allergy symptoms Digestive ease Clearer skin Fewer colds What are your experiences with detoxification? |
Clipped from the same site as posted above.
Ratatouille Chicken Casserole
Number of servings 4 Approximate cooking time: 1 hours Ingredients: 1 medium eggplant(s) 1 medium bell pepper(s), red 2 medium zucchini 1 tablespoon(s) Italian seasoning 2 cup(s) tomato sauce, nosugar added 11/2 pound(s) chicken breasts, boneless, skinless, or use tenders 2 tablespoon(s) olive oil 2 tablespoon(s) basil, fresh 1/8 teaspoon(s) sea salt, to taste 1/8 teaspoon(s) black pepper, to taste Instructions: Preheat oven to 400 F. Using either a mandolin slicer or very sharp knife, slice the vegetables as thinly as possible. In a medium casserole dish, layer the vegetables in any order until gone, seasoning with salt, pepper, and Italian seasoning between layers. It’s okay if the vegetables are packed slightly over the top; they’ll cook down considerably. Lay the chicken over top the vegetables and pour the sauce over top. Drizzle with the olive oil. Cover the dish tightly with foil, and bake for 45 minutes. Remove from oven and allow to sit covered for 10 minutes before uncovering and serving. Top with the basil before serving |
Pumpkin Spice Granola
http://purejoyplanet.com/wp-content/...ola-resize.jpg Pumpkin Spice Granola Prep -15 Cook- 24 hours Serves -10 Ingredients: 3 cups chopped carrots (replaces pumpkin) 1 cup filtered water 3 Tbsp. chopped fresh ginger 3 Tbsp. pumpkin pie spice 1/4 tsp stevia OR 1/2 cup coconut sugar 1/4 tsp. Himalayan salt 1 Tbsp. virgin coconut oil 1 1/2 cup sunflower seeds, soaked 2 hours and rinsed 1 cup pumpkin seeds, soaked and rinsed 4 cups unsweetened coconut flakes 1 tsp vanilla extract or 12 drops vanilla essence 1/2 cup goji berries soaked in 1/2 cup hot water 1/2 cup golden berries 2 Tbsp. raw coconut butter Directions: Blend carrots, water, ginger, coconut oil, coconut butter and spices until smooth. Pulse coconut, pumpkin and sunflower seeds until coarsely chopped. Stir in dried berries. Mix it all together. Spread the granola onto dehydrator drying sheets evenly. Dehydrate at 115 degrees for about 6-8 hours then remove drying sheets Continue to dry for up to 24 hours or until crunchy. (Can also be dried in the oven on 200-250F depending on your particular oven) Store in an airtight glass jar after cooling. |
Cauliflower Tortilla Wraps!
I am going to make these either without the cheese or with raw organic cheese.
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Red Bell Pepper Dressing
1 red bell pepper-seeded and roughly chopped
1 clove of garlic 1 tsp. sea salt (or salt of your preference) 1/2 cup of coconut oil (Fractionated or MCT works well dressings) 1 Tbsp apple cider vinegar Place all ingredients in blender. At this time add any additional herbs/spices of your choosing then puree until creamy. Can be used as a dressing for salads, or as a sauce over vegetable noodles, meats etc. Refrigerate unused portion. |
Paleo Sauces and Dips
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I made raw date bars today from the recipe I keep in my head which does not really use measurements, it's more of a taste feast until I get them just how I want them. I need to write a recipe down because they are really good.
In the meantime, I have found a page with an actual recipe and various tasty alterations ( most all of which are Paleo/Whole 30 friendly) that uses pretty much the same basic ingredients I use. These are naturally sweet and filled with yummy goodness! :) http://leitesculinaria.com/88638/rec...-larabars.html |
Here's a recipe for quick and easy Mango Mousse.
https://s-media-cache-ak0.pinimg.com...6dab93eb83.jpg You can find the original recipe at the hot link above. I simply cut out a lot of the wordage and used only what I personally consider to be healthy Paleo ingredients, e.g. using fresh or frozen mangoes rather than the optional canned mangoes etc. Please use whichever recipe you desire. All you need to make this is: a blender 9 oz can of coconut cream-chilled in the refrigerator Flesh of 3 mangoes, or 2 cups of frozen mangoes 1 tbsp of gelatin 1/3 cup of water A squeeze of lime or lemon If you desire a sweeter blend additional sweetener of your choice is optional Chill the can of coconut cream in the fridge for an hour or two or until when you shake it there is no liquid sloshing. If you’re in a cold climate it may already be like this at room temperature, but you need your coconut cream cold or it won’t whip. Slice up your mango flesh or frozen mangoes. Soak your gelatin in 1/3 cup of water so it swells. It’s fine to use the juice from squeezed pulp if you prefer. Place the chilled coconut cream (omit any liquid from the coconut cream), mango flesh and gelatin into a blender or food processor. Whip on high speed until combined and fluffy. The time for this will vary depending on the speed of your motor, but really it should only take a minute or two. Now taste your mixture. Some mangoes are so sweet that they will need little (if any) extra sweetening. Add a quarter cup of sweetener if desired (less if you feel it only needs a touch) and the squeeze of lime to freshen the flavour, pulse or blend quickly to combine and then taste again and add more sweetener if necessary until you are happy with the levels. Pour into individual serving dishes or one larger bowl and refrigerate til set. You’ll need at least one hour for this. You can eat the mousse on its own, or garnish with more mango pieces or other fruit, unsweetened shredded coconut, dark chocolate, a sprig of mint etc. You are pretty much only limited by your imagination and items on hand with this one. |
Yum, seeing that mango mousse recipe makes me want to make another batch of it!
Here is a recipe for Twice Baked Delicata Squash that's delicious, IMHO. Seeing as this is a single person household, I reduced the recipe to half, except for the egg, and it still works out nicely. https://s-media-cache-ak0.pinimg.com...1e90993ce8.jpg Thanksgiving Twice Baked Delicata Squash Serves: 10 Ingredients 6 delicata squash* 1 tablespoon ghee 1 tablespoon minced fresh thyme 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage + some sage leaves for garnishing hefty pinch of himalayan sea salt hefty pinch of black pepper 1 egg 2 ounces goat cheese**, crumbled Instructions: 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut each delicata squash in half lengthwise and place cut side down on the baking sheet (you do not need to remove the seeds yet, it's easier to do after it's cooked). Cook delicata squash until tender, about 25-30 minutes. 2. Increase oven temperature to 425°F. 3. Use a spoon to scoop out the excess seeds and discard. Then carefully scoop the squash from the skin, leaving about ¼ inch of the squash intact which will help when baking the second time around (you will discard one of the squashes at this point). Place delicata squash in a high speed blender. 4. Place a small saute pan over medium heat and add ghee along with the thyme, rosemary and sage. Cook for about 3 minutes to release the fragrance. Place mixture in the blender with squash, salt, black pepper, egg and 1 ounce goat cheese and blend until smooth. Pour mixture evenly into the 10 remaining delicata squash halves, top with the extra goat cheese crumbles and with an extra sage leaf on top. 5. Place back in oven to cook for about 15 minutes, until completely cooked through. 6. Serve immediately! Notes *you want ½ a delicata per person and you will be getting rid of 1 delicata to help overfill each squash so keep that in mind depending on the size group that you are feeding. **if you cannot have dairy, you can just leave this out. it is still delicious without the dairy Recipe by PaleOMG at http://paleomg.com/thanksgivingtwic...elicatasquash |
Sushi!
If like me, you love and miss the yummy goodness that is sushi, you may very well enjoy this recipe for Riceless, Soy Free Sushi! Of course one could always add some cauliflower rice to the recipe, I am just not a big fan of it myself. I really enjoy these rolls just fine and do not miss the rice.
https://s-media-cache-ak0.pinimg.com...f53e89118c.jpg http://meljoulwan.com/2010/07/24/ric...-domo-arigato/ |
I may be having a small love affair with plantains right now! :) This is a super easy recipe and it really does go well with roasted chicken, which I tend to eat quite often, because I am not a big fan of most red meats, well that and I love chicken! Give it a try!
Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30) By Amanda Torres @ The Curious Coconut (see pic at this site, too big to post) Published 02/13/2017 Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal! INGREDIENTS 2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed) 1/2 cup packed pre-cooked shredded chicken 2 Tbsp pressed or minced garlic juice of 1 lime 1 tsp fine Himalayan salt optional: 1/4 cup minced cilantro 1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated) INSTRUCTIONS Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer. Add remaining ingredients to the bowl and mix to combine. Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food. Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile. Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout. Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 10 mins. Total time: 20 mins. |
Fish in Crazy Water
I believe I posted this recipe a while back, but I don't recall if I did or not. Besides, it's so good, it's worth posting twice. This is one of the rare recipes that I alter very little to suit my personal tastes, though I do prefer to slice & quarter my carrots rather than shred or julienne them for this dish. Usually, I make enough of the veggies, (3 or 4 carrots, 1 onion, and 5 or 6 plum tomatoes) that I can add a couple of filets in it the first night, then refrigerate the remaining broth and veggies to be reheated the next night in order to poach a couple more filets. I do this because fish is always much better cooked fresh and doesn't seem to do well refrigerated post cooking. Sorry for the ramble. :)
http://www.panningtheglobe.com/wp-co...-close-web.jpg http://www.panningtheglobe.com/2015/...n-crazy-water/ |
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