I love cauliflower, especially roasted, but I’d be lying if I said it wasn’t a little bit of a pain to prep. I’m a lazy chopper….I’ve said it….and the florettes get everywhere. Ok, so it really isn’t that bad, but I love learning that I can roast things whole. Yes, it takes longer….but in my opinion it’s more fun! In my research phase I took some information from recipes around the web such as This One by The Paleo Mama and This One – In the end I tweaked things here and there, and came up with this preperation. It was delicious, and the egg/coconut milk mixture I used was custard like in the crevices. I might use more coconut butter next time, and maybe get it a little crispier, but recipes like this are all about experimenting with flavors!
- 1 head cauliflower
- 1 egg
- 1/3 can coconut milk
- 1 tbsp coconut butter, melted
- 2 tbsp curry powder
- A dash or two of allspice, cinnamon, Paprika, turmeric, salt, mad pepper
- Boil cauliflower for 5 min and run under cool water until you can handle
- Mix marinade ingredients and roll cauliflower until coated
- Spoon some into the underside of cauliflower
- Place cauliflower into a square glass pan and pour marinade over
- Bake at 400 degrees for 60 – 90 minutes until golden brown. Midway through, spoon some of the marinade that dripped back on top and spread
I swear, it’s the easiest foods that take me the longest to get up. I don’t know what it is. Anyway, anything resembling a burger is an easy fun way for me to make a relatively quick dinner. It doesn’t have to be plain and boring to be easy either. To make it interesting, it’s all in the spices, and additions. However, it still should be heavy on the meat and not too loaded with filler. For these I took some simple sausage seasoning (mainly black pepper and sage) and added some canned pumpkin, to create these tasty and fun patties.
2 lbs Beef
3 spoons pumpkin
1 tbsp salt
1-2 tbsp sage
3 tbsp black pepper
A few shakes cayenne pepper
Mix together all ingredients, and let rest for 10-15 minutes. It helps the flavors to meld together. Form into small patties, and grill or cook to your desired doneness.
Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.
- 2 lbs Grass Fed Beef Stew Meat
- 2 Cans Light Coconut Milk
- 2 stalks (3-4 inches each) Lemongrass, Chopped
- 1 2-3 Inch peice of ginger, peeled and chopped
- 1 tsp Cayenne
- 2 Yams
- 1 Large Carrot
- 1 Vidalia Onion
- 5-7 Basil Leaves
- Salt, Pepper, Paprika
- 2 tbsp Coconut Aminos
- 2 Stalks Celery
To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.
Here is just a simple but fun way to jazz up some flounder. I made a big batch of this so I had leftovers, since flounder can be pretty light. The shredded coconut adds some good fat to the mix, which will help keep you full longer….and really, who doesn’t like the combination of coconut and pineapple!
- flounder Filets, thawed or fresh
- Shredded coconut
- Frozen, trader joes, pineapple chunks
- Lime Juice
- cayenne Pepper
- Arrange fish in a glass pan lined with foil.
- Sprinkle shredded coconut generously over the fish
- Sprinkle pieces of pineapple around pan
- Drizzle with lime juice and sprinkle lightly with cayenne pepper
- Bake in the oven, preheated to 400 degrees, until fish is opaque, flakes easy, and coconut starts to turn toasty golden brown.
I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.
- Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
- Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)
That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!
- Heat oven to 400 degrees
- Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
- Bake for 15 min then flip
- Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛
Shown Here with Bacon Quail Nests (Click For Recipe)
I always like fish cakes to change things up from regular beef or turkey burgers. They are super easy to make, and to make it even easier I use canned salmon. There are a few good options for canned salmon. I like Wild Planet, but this time I used Natural Sea which I found in Stop And Shop. With most canned salmon, you will find some bones. I picked out the obvious ones, but I am not one to mind the extra calcium. I always look for wild caught, sustainably caught salmon, and I’ve found both of these brands to be tasty and affordable.
For these burgers, I also wanted to make them egg free, since at the time Mike was playing around with cutting out eggs. To substitute eggs, I used chia gel, which can be created by mixing chia seeds and a little water. I think the ratio is like 1:2 but you have to play with it. Honestly, I think eggs work better, and next time I probably will use them. But if you can’t handle eggs, use chia gel.
- 2 cans Wild Caught Salmon (I use Natural Sea or Wild Planet)
- 1/2 cup minced celery and onion mix
- 4 spoons chia gel (Or 2 Eggs)
- 1 tbsp mustard
- 1 tsp paprika
- 1 tsp thyme
- 1 tbsp dill
- 3 tbsp coconut flour
Combine all the ingredients together and form into patties.
Add some coconut oil to a non-stick pan or griddle, and saute until brown on both sides. When using chia gel, they may be a little more fragile than when using eggs, so flip carefully.
I rushed a few, and they fell apart a little. Whoops, I never claim to be perfect when it comes to flipping things. Even if you lose a few to fragility, they still taste awesome. They probably would go great over salad.
Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.
This recipe is for 6 chicken breasts.
- 1/3 cup Macadamia Nut Ricotta
- 1/8 cup walnuts
- 1 apple
- 1/2 jalapeno seeded and rinsed
- 2-3 tbsp coconut milk
- 1 tbsp lemon juice
- 2-3 cups greens (spinach/baby chard)
- In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
- Butterfly and pound your chicken breasts and arrange in a glass baking pan
- spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
- Wrap with 2-3 slices of bacon
- Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees