Tag Archives: Veggies

Apple and Kale Salad

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  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.


    Spicy Thai Chili Cucumber Soup

     

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    This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

    • 6-7 whole Thai chilies – tops removed
    • 2 cucumbers, sliced thick
    • 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
    • 1/4 cup bell pepper and onion slices
    • 2 bunches or more of fresh basil
    • 2 tablespoons lemon juice
    • 1 quart full fat coconut milk
    • 1/4 cup vegetable broth
    • 1-2 tablespoons maple syrup (Optional)

    Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.


    Green Gazpacho

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    I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.

    • 1 red onion – quartered
    • 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered 
    • 8 large radishes – halved
    • 2 bell peppers – seeded and quartered
    • 2 cucumbers – halved lengthwise and cut into thirds
    • 1 avocado
    • 1 bunch celery hearts
    • A generous amount of basil and mint (I used A Lot – but season to taste)
    • Some oregano, thyme, and cilantro (season to taste)
    • 1/3 cup olive oil
    • 1 tbsp lime juice
    • salt, pepper

    After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!

    Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.

    Blend until everything is liquefied and well combined. Chill and serve.


    Carb Nite Baked Triple Sweet Potato Frites

    Yeah Carb Nite! As I mentioned in my last post I am following the Carb Nite Solution by John Kiefer, and tonight is my “Carb Nite” – glorious. Now, I am not binging on donuts, pizza, and scones like some people, and am keeping it pretty much paleo. I am allowing myself white rice, since it’s pretty harmless (Phase One: SUSHI ) and have recently added some full fat dairy as I mentioned previously that I’ve discovered that I can handle goat milk pretty well (Generally, I will consume it in the form of full fat goat milk kefir and some goat milk cheeses) so I found this brand of GOAT MILK ICE CREAM which will definitely serve as an occasional “Carb Nite” indulgence (Phase Two: Figs and Ice Cream) ….I figured it was a holiday…. Oh man.

    Just to get side tracked for a second, let me tell you about ice cream. This past year and a half, if I had Ice Cream (Rare Occasion) it was Larry and Luna’s Coconut Milk based Ice Cream. Which is absolutely awesome. But holy cow, this Goats Milk Ice Cream by LaLoo’s is A-MAZE-ING. I don’t particularly like that it has carrageenan in it, but considering this is going to be a very occasional treat, it’s not the worse thing in the world. The two flavors I bought were the Dark Chocolate, and the Vanilla Snowflake. Absolutely lovely and rich in flavor and the level of creaminess in the texture is just not something you are going to find in the coconut based ice creams. Easy on the digestive system and delicious….I’m totally sold.

    Anyway this post is not about any of that. Well I guess it is, but mainly it’s about Sweet Potatoes (Phase Three: Sweet Potato Fries!!!!)

    I’m big on homemade food, and getting rid of processed artificial crap, but sometimes you don’t want to chop up a million sweet potatoes. Sorry folks, unless you know of a brand I don’t, I’m pretty sure a bag of simple sweet potato fries doesn’t exist. All the ones I’ve seen have crap oils and weird seasonings. That’s OK, who needs the freezer section anyway. I decided to just suck it up and make them myself.

    I decided to make things a little more fun, and used three different varieties of sweet potatoes: Japanese, Garnet, and Hanna

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    As for the recipe, I cannot take any credit beyond that. These are pretty much verbatim from THIS recipe on NOM NOM PALEO‘s website. For the seasoning I used Salt, Pepper, and Paprika as described in her recipe, but added cinnamon as well. They came out amazing, so I highly recommend you check out her recipe and make them.

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    Curried Whole Roasted Cauliflower

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    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!

    Ingredients:

    • 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
    1. Boil cauliflower for 5 min and run under cool water until you can handle
    2. Mix marinade ingredients and roll cauliflower until coated
    3. Spoon some into the underside of cauliflower
    4. Place cauliflower into a square glass pan and pour marinade over
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    5. Bake at 400 degrees for 60 – 90 minutes until golden brown. Midway through, spoon some of the marinade that dripped back on top and spread20140612-195840-71920184.jpg

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    Confetti Burgers

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    I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.

    • 1 Sweet Potato, peeled
    • 1 Portabello Mushroom
    • 1/4 Onion
    • 2 or 3 stalks celery
    • 5 Cloves Garlic
    • 3 lbs Bison Meat
    • 2 Tbsp Olive Oil
    • 1-2 Tbsp Coconut Aminos
    • Salt, Pepper, Thyme
    1. In a food processor, combine all the veggies and blend until finely minced.
    2. Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
    3. Form into patties and grill to desired done-ness.

    Shown here served with my Butternut Squash and Root Celebration


    Grilled sardines with Broiled Grapefruit and Carrots over Kale

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    Browsing whole foods, I passed by the fish counter and something shiny caught my eye. Taking a look, I was immediately excited…Fresh Sardines!! I grabbed all they had and merrily went on my way. I decided to grill them, in addition to broiling a grapefruit and some vegetables, and adding them to some tender baby kale.

    Broiled Grapefruit and Vegetables

    • Small carrots whole and peeled
    • 2 small onions quarters
    • 5-7 cloves garlic
    • 1 grapefruit halved
    • Cinnamon, pepper, salt, thyme, curry powder
    1. Broil in a foil lined pan at 400-425 for about 30-40 minutes
    2. Remove everything but the carrots, Fold up the sides of the foil, and return the carrots to the oven for another 15-20 minutes
    3. The cooked grapefruit should be super easy to peel. Once it ‘s cool enough to handle, basically turn it inside out
    4. Gently separate the sections

    Sardines

    • Sardines
    • Lemon Juice
    • Basil
    • Salt
    • Oregano
    1. Marinate the sardines in lemon juice, basil, salt, and oregano
    2. Preheat your griddle, I used the George Foreman grill
    3. Grill for 4-6 minutes until meat is falling off the bone (This is totally going to depend on the size of the fish).
    4. After they were done I took the spines out of the big ones. The small ones I left the bones in and ate tails and all.

    Finally, Place baby kale in a bowl and top with grapefruit, vegetables and fish. Drizzle with a generous amount of olive oil and serve! Super yummy and easy!


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