Veggie Fritters

These make a great side dish. Throw them in a baggy and you have a nice afternoon snack at work. You can also make them a litte thicker and dip them in paleo mayo/dip (recipe in this blog). 

Ingredients:

1 large carrot graded

1 zucchini graded 

1/2 small red onion graded

4 eggs 

Grapeseed oil

Garlic powder, sea salt and pepper to taste. 

Directions: 

Whisk eggs in a large bowl, add veggies and spices ( I also added a couple dashes of smoked paprika to the mix). Coat the bottom of a large frying pan in Grapeseed oil over med to high heat. Scoop a small spoon full of the mixture onto the heated oiled pan and pat them into your desired thickness. Turn until both sides are golden and delicious! Yummos!! 

<3 Kristy

ColeSlaw

For some reason, I thought we already had a slaw recipe on our blog.  Turns out, I was incorrect.   So here is a new addition for you.  

First, this is a very flavorful slaw....seriously, flavorful.  Second, the slaw will taste way better the next day....seriously, the next day.  Third, it's so easy to make have your kids make it for you....seriously, have your kids make it for you.   Fourth, if you are smart about it, go to the grocery store (found it at Ralphs) and buy pre-shredded coleslaw mix....seriously, pre-shredded mix does occur.  Lastly, it makes an excellent side dish to your entree...seriously, excellent.

Ingredients:
1/2 head of green cabbage
1/2 heard of purple cabbage
2 cups of carrots (shredded)
1/4 cup of white vinegar (I highly suggest cider vinegar...way better in flavor)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 cup Trader Joe's mayonnaise  (or make your own pale mayonnaise).

Directions:
Dice and shred cabbages and carrot. If you own a mandolin, bust it out and make your life easier.  OR pick up a pre-shredded mix of coleslaw from the grocery store.  Add mayonnaise and vinegar to the slaw.  Mix with your hands (its easier).  Lastly, add salt, pepper, celery seed, dry mustard, and garlic powder. Mix again with your hands.

You can eat it right away but if you have the time let the coleslaw sit in the fridge for at least an hour before eating.

Roasted Cauliflower with Grapes

Looking for something different?  Something daring?  Something that might be out of your comfort zone?  Then you must to try this recipe.  

Admittedly, the combination of grapes and cauliflower was a bit off putting.  However, boy, am I glad I tried this dish.   The sweetness of the grapes, the earthy flavor of the cauliflower and tang of the lemon zest really made this dish delicious.  This recipe should be on your to-do list.

Sharon, let me know what you think:)

Ingredients:
1 head of cauliflower
Olive Oil
2 cups of grapes (choose a color)
2 tablespoons of capers
1 tablespoon of lemon zest
1 tablespoon of salt
Pepper to taste

Directions:
Preheat oven to 450 degrees.   Cut cauliflower into bit sized florets.

Combine all in ingredients and coat generously with olive oil.  Place on a cookie sheet and bake for 25 min.

Flowers

Butternut Squash Mash

You've have had traditional mash potatoes (not plaeo).  You've have had sweet potato mash.  Lastly, you have had cauliflower mash.  Well, now I give you Butternut squash mash.   Tah Dah!

Ladies and gentlemen, this is a fairly easy recipe and the butternut squash is absolutely fabulous.  That right, I said fabulous.    The prep time is minimal but the bake time is almost an hour.  If you plan on making this dish, plan on sticking around the house while the butter nut squash bakes.

There is no magic here.   The directions are straight forward.  Even Dori can follow these directions without forgetting what do to.

Ingredients
1 large butternut squash
3 tablespoons of grass fed butter
3 tablespoons of real maple syrup
A pinch of cayenne pepper
Olive oil

Directions:
Preheat oven to 400 degrees.  Cut butternut squash in half, then cut halves into wedges.  Coat butternut squash with olive oil and place in baking pan or cookie sheet.  Bake butternut squash for 45-50 min or until squash is soft.   Remove skin from squash and place squash into a food processor.  Add butter and puree the butternut squash until lumps are eliminated.  In a small bowl mix maple syrup and cayenne pepper then drizzle over butternut mash.  Serve HOT.

Ratatouille

Little did I know there were so many variations to cooking/baking Ratatouille.  This recipe is super simple and the return in flavor is exponential.  Ratatouille is one of those dishes that tastes better the next day because all the flavors have had time to meld.  I would really like to take credit for this variation but, sadly, I cannot.  I have to give credit to my buddy Jeff.   He has made this dish once or twice over the years and I was inspired to follow in his footsteps.

Like I said, this dish is super easy to make.  It’s even easier if you have a mandolin to help you slice the veggies.  If not, no big deal....just keep slicing by hand.   This recipe makes enough for a large family.  So eat up!

Ingredients

1 large eggplant, thinly sliced

7-8 basil leaves, chopped

2 zucchinis, thinly sliced

8 Roma tomatoes, sliced

1 large yellow, chopped

Salt and Pepper

Olive oil

FYI: You can use yellow squash instead of or along with the zucchini.  Try different tomatoes and different herbs too!

Directions:

Preheat oven to 375 degrees.

In a large baking dish, lay down a bed of chopped onion.  Sprinkle chopped basil on top of the bed of onion.  Next, arrange repeating segments of sliced eggplant, zucchini and tomatoes on top of the bed onion.  Repeat the segments until a row is completed. Continue until the bed of onion is completely covered and baking dish is packed with veggies.  Sprinkle salt and pepper to taste.

Next, generously drizzle olive oil over the rows of veggies, such that they are all coated with olive oil.  Cover baking dish with foil and bake for approximately 45 minutes.  Veggies should be tender and oozing with juices.

Super Flavorful Summer Salad....Nom Nom Nom

This summer salad is the epitome of summer:  Cheery Tomatoes, Cucumber, and Avocado.  These three vegetables scream summer.  If you have too many cherry tomatoes ripening on the vine and don’t know what to do with them then try this recipe.

While making this recipe, I noticed the preparation was similar to that of bruschetta. Thus, I decided to change the directions (a little) such that it would produce the juices, which really make this dish.   To be honest, the juices extracted from the tomatoes, cucumber and onion is what makes this dish so flavorful.  It’s an amazing mix of flavors such that it becomes a party in your mouth for your taste buds.  Who doesn’t love that? Right Kristy?

Yes, you can throw all the ingredients together (if you don’t have time) and promptly serve but the valuable juices will be missing.   If you have the foresight to make this recipe at least an hour before dinner time, follow my directions below. 

This recipe makes enough for 4-5 people.   

Ingredients

1 container of grape or cherry tomatoes (halved)

1 medium cucumber (peeled and diced)

½ medium red onion (diced)

1-2 avocados (firm, diced)

4 cloves of fresh garlic (minced)

3 table spoons of fresh cilantro (finely chopped)

¼ cup of olive oil

2 limes (juice from)

1 tablespoon salt (add more to taste if you like)

½ tablespoon pepper

Directions

In a medium sized bowl, combine tomatoes, cucumber, onion, cilantro, garlic, olive oil, salt and pepper.  Gently mix with your hands.  Then let bowl sit for a couple of hours.  It’s your call if you want to refrigerate the mixed veggies.

After letting the mixture sit for a couple of hours, mix in diced avocado and lime juice.

Serve! 

If in a pinch, just throw it all together and serve.  If you have left overs, it will taste better the next day!   

Flowers

Roasted butternut squash with stuff

While in Charlotte, NC, my buddy, Jeff threw together another Paleo dish.  It wasn't until Jeff was making the roasted butternut squash that I realized it would fit neatly into the Paleo category.

  

This is an excellent side dish what will feed am swarm of CrossFitters after a Chipper WOD. 

Like most recipes I post, it super easy to prepare.

Ingredients:

1 butternut squash (cubed/chopped)

1 large yellow onion (chopped)

1 bulb of fennel (chopped)

1 bundle of Kale (chopped)

2 tablespoons of olive oil

¼ cup of apple juice (no sugar added)

2 tablespoons of apple cider vinegar

Directions

Preheat oven to 350 degrees.  Coat and toss butternut squash in 2 tablespoons of olive oil and place in a baking dish.   Then, pour ¼ cup of apple juice into baking dish and bake at 350 for one hour.

Fifteen minutes prior to butternut being done, sauté onion and fennel over low heat until onion almost translucent.  Then, toss in chopped kale.  Continue to sauté until kale is cooked down (limp).

Toss and combine sautéed mixture and roasted butternut squash.  Add, 1 tablespoon of mixed dried herbs and a couple tablespoons of apple cider vinegar (optional). Serve hot.

Flowers

Sweet Potato Fries

Here's a simple side dish that will go with any of your BBQ favorites. Ok...Simple you say?  I'll be honest it's A LOT of cutting! So use a sharp knife and pray you don't lose a finger. The homemade version may be time consuming but well worth it.

Ingredients:

2 Super large sweet potatoes

Grape seed oil

Sea salt

Fresh ground pepper

Smoked paprika 

* you will need 2 baking pans, one for each cut up potato. 

Directions:

Preheat oven to 425 degrees.

Peel potatoes and cut into 4 quarters. Cut each of the quarters into thin fries. Place cut up potatoes into both pans. Toss in grape seed oil and sprinkle with pepper, sea salt and smoked paprika. Spread coated potatoes evenly into both pans and bake for 30 minutes turning fries over half way through. Depending on your oven and how crispy you like them you may need to bake a few minutes longer. 

Option: Cook fries on parchment paper for easy clean up and extra crispness. 

* Feel free to change it up and instead of paprika and pepper, sprinkle cooked fries with cinnamon and drizzle with honey. 

Yum!

Kristy 

Sauerkraut

So I realize sauerkraut is more of an acquired taste and may not be a favorite to most.  Growing up I had to at least take a bite of it once a year as family tradition and after 20 years of the torture, I have to admit I've grown to love it. This recipe doesn't taste like your typical sauerkraut, it's less potent and really does have a tasty delicious flavor. Just try it.... 

Ingredients:

1 cup onions, diced

2 10oz pkgs. shredded cabbage

3 Tbs. Butter

1 Tbs. Salt

3/4 cup Apple Cider Vinegar

2 tsp Garlic powder

Pepper, to taste

Sauté cabbage and all of the ingredients, on low heat for 15 min. 

Serve with your favorite type of sausage;)

Kristy <3

Italian Mushrooms

Here's a great way to spice up your chicken or steak. It's also a delicious side dish just by themselves.


Ingredients:

1 pound medium fresh mushrooms
1 large onion, sliced
1/2 cup butter, melted
Italian seasonings of your choice
Salt & Pepper to taste

Directions:

In a frying pan, layer mushrooms and onion. Combine butter and seasonings; pour over vegetables. Cook to a boil. Cover and simmer on low for an hour or until vegetables are tender.

Enjoy

Kristy

Tortilla chips

Does anyone miss a crunchy vessel for guacamole? I do!!!! So I played around with some different ideas and I came up with this... And it's pretty darn good :)
3 egg whites
2 cups almond meal
1/2 cup flax seed
1/2 tbs cumin

Mix together well and flatten into 2-3 rounded tortillas. Deep fry in olive oil until it starts to harden. Take each one crack into pieces. Dip into your favorite guacamole... Yum and thank god!

Bacon Wrapped Dates

This is popular snack in the paleo world, so I thought I would give it a whirl. If you are craving something sweet this would be a great option.

Ingredients:

8 pieces of bacon cut in half
16 almonds
16 fresh whole dates

Tip: If dates are extremely large feel free to use a half of date per wrap.

Directions:

Preheat oven to 375. Stick the almond inside the date (make sure seed/pit is out of date). Wrap date with half of piece of bacon. You may use a toothpick to hold in place but it's not necessary. Bake for 15-20 min or until bacon is to your liking.

Enjoy

Kristy

Quickie fruit snack

Mother's market carries the freshest almond butter... It's literally created before your eyes. My favorite snack consists of...
Two regular spoonfuls of almond butter
3 diced strawberries
1/2 a diced banana
A hand ful of blueberries

Stir the almond butter until its covering it all and it's a bit mushy... Love it!!!'

Hot Legs

This recipe is so easy to prepare and even tastes better than your typical restaurant style hot wings. You may use chicken wings but for this recipe I chose drumsticks and made them our main course. Feel free to double the recipe.

Ingredients:

8 chicken legs
5 oz Louisiana Hot Sauce ( I love this hot sauce because its made with only 3 ingredients: peppers, vinegar and salt)
4 oz pure organic butter (salted)
1 Tbs olive oil
Paprika
Ground pepper
Garlic powder

Instructions:

Pre heat oven at 375. Place chicken legs in a baking dish. Drizzle olive oil on top of the legs followed by a quick rub down to spread the oil evenly. Sprinkle each leg with paprika, pepper and garlic powder. Bake for approximately 45 minutes or until legs are fully cooked.

Melt butter and mix with hot sauce. In a large bowl toss cooked legs and sauce.

Note: The veggie dip recipe in this blog is a great ranch replacement.

Enjoy!

Kristy

Deviled Egg

One of my favorite things my Grandma use to make is deviled eggs. Mmm mmmm. I've always steered away from them thinking they weren't paleo but I have no idea why. They can can totally be made into paleo goodness. You can make paleo mayo from this blog or you can use a dairy free mayo. I sometimes use Trader Joes Real Mayonnaise. There is no dairy but it does have canola oil in, so it depends on how you feel about canola oil.

INGREDIENTS:

3 eggs
1 Tablespoon dairy free mayo
1 teaspoon yellow mustard
Sea salt and paprika to taste

DIRECTIONS:

Cut boiled and peeled eggs in half. Remove yolks and mash them with a fork into a small bowl. Add salt, mayo and mustard. Mix with fork. Place mixture into each egg white and top with a dash of paprika.

Kristy

Green beans with onion and BACON

I am getting back to my roots.  It’s been a while since I have blogged about a recipe with BACON. 

Green beans remind me of my grandmother, who is DEAD.   As a child, she had a garden in her backyard.  Green beans was a staple vegetable that she would grow in her garden.   As a child, I loved my grandmother’s green beans and her garden.  Ahhh, fond memories.

So I got to thinking….I love bacon and green beans, why not throw the two together?  It's the best of both worlds.  While making this delicious dish, my kitchen was over taken by the smell of BACON.  Ah, the smell of bacon, drives me insane!  

Over all this would probably make an excellent side dish but, hey, eat it as a snack too!  

Ingredients

8 cups of green beans, trimmed

1 medium yellow onion (diced)

6 slices of uncured bacon (chopped)

Salt and pepper to taste

***try your own proportions of green beans, onion and bacon

Directions

Trim green beans.  Place green beans in a large pot and cover with water.  Bring water to a boil.  Boil green beans for 10 minutes, uncovered. Green beans should be crisp and tender.

At the same time, combine bacon and onion in large pan or skillet.  Cook bacon/onion combo until onions are translucent and bacon is cooked.

Drain green bean thoroughly.  Combine green beans with bacon/onion mixture in skillet.  Toss mixture together (this is the best part….rendered bacon fat coating the green beans).  Add salt and pepper to taste.  Serve hot!