Spinach Salad

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I don’t normally post salad recipes. I think they are usually pretty basic and most people already have their favorites, but I LOVE this salad. I mean, I have been eating about 2 a day for the last few days. On Day 2 on my Sugar Detox when a craving hit, I decided to load myself up with some (good) carbs. I basically threw anything that sounded good and I had on hand into a salad. It definitely curbed my craving!

 

 

Spinach Salad

  • 2 cups baby spinach
  • 1 hard-boiled egg, sliced
  • 4-5 artichoke hearts
  • 1-2 tablespoons sun-dried tomatoes
  • Vinaigrette dressing*
  1. Place spinach in a salad bowl
  2. Top with all other ingredients
  3. Eat and Be Merry

*Vinaigrette Dressing: 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon sea salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder


Spaghetti Boats

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This is such an easy recipe- especially if you already have your meatballs made up. It’s also a very fun way to eat spaghetti and meatballs!

Spaghetti Boats

Ingredients:

  • 2 spaghetti squash (I like to choose on the small to medium side for this)
  • Extra-virgin Olive Oil
  • Meatballs (I use my Go-To Meatballs)
  • 1 jar of your favorite spaghetti sauce (make sure it is low-sugar and gluten-free, I like Trader Joe’s Organic Marinara Sauce)
  • Optional: Fresh Basil, chopped for garnish

Directions:

  1. Preheat oven to 400 degrees F
  2. Cut squash in half and scoop out seeds. Drizzle inside of squash with extra-virgin olive oil.
  3. Place squash cut side down on baking sheet (with a lip!). Add about 1/2 – 1 cup of water. You basically want the whole pan covered with a thin layer of water.
  4. Bake for approx. 30 minutes or until the shell gives a little when you press on it. Remove from oven.
  5. Place each squash in a bowl. Scrape the inside with a fork, but do not remove what you scrape from the squash. Top with meatballs and 1/4 1/2 cup of sauce.
  6. Garnish with fresh basil.

Eggplant Canneloni

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I stumbled across a non-paleo version of this recipe in Self magazine. I was intrigued to try it because my husband LOVES both eggplant and goat cheese. He loved it! I have to be honest though, it wasn’t such a hit with the kids (mainly because they don’t care for goat cheese). This is a Mediterranean dish, I think I might experiment and try an Italian version…I’ll keep you posted! If you like eggplant and goat cheese- make this!
You won’t be sorry!

INGREDIENTS

Sauce

  • 1 tablespoon coconut oil
  • 4 large shallots, sliced
  • 4 cloves garlic
  • 2 jars (12 oz each) roasted red peppers, drained
  • 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

  • 1 medium eggplant, cut lengthwise into 1/2-inch slices
  • 3 tablespoons coconut oil, melted

Filling

  • 8 oz goat cheese
  • 8 kalamata olives, pitted and minced

4 tablespoons chopped fresh parsley

PREPARATION

  1. For sauce

    Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender or food processor. Pour into a 9″ x 13″ baking dish.
  2. For eggplant

    Brush eggplant with melted cocnut oil and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
  3. For filling

    Mash cheese, olives, and 2 tbsp of the parsley in a bowl. Place 1-2 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 2 tbsp parsley.

Stuffed Hamburgers with Sweet Potato Wedges

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Sometimes I like keeping things simple in the kitchen, and it doesn’t get much simpler than a hamburger! Since we have to go bunless, we prefer to wrap it up with a piece of lettuce (we like romaine). My only complaint of not having a bun is that you don’t have anything to hold together all those yummy toppings like mushrooms, onions, avocados, bacon, or jalapeños. That’s why the stuffed burger is so perfect! You stuff the inside with your toppings and its contained in this nice little “meat package”. I made mine with bacon, sautéed onions, and avocados…but choose whatever toppings sound good to you! My kids love these paired with my sweet potato wedges.

Stuffed burger

2-4 pounds of grass-fed beef (approx. 3 burgers with each pound)

1 tablespoon garlic powder

Salt and pepper to taste

1/2 lb bacon

1 onion

Avocado

Whatever other toppings you like…mushrooms, jalapeños

1. Mix ground beef, garlic powder, salt, and pepper. Form into baseball size balls.

2. Divide each ball in half and form 2 patties. Place toppings on top of one patty, then cover with other patty. Press seams together and form one large patty.

3. Grill on med to med-low heat for 8-10 minutes on each side. These are big burgers, so they take a little longer for the inside to cook.

4. Serve with lettuce and tomato slices if desired.

Sweet potato fries

5-6 med. sweet potatoes

1 tablespoon coconut oil melted

1 tablespoon cinnamon

1 teaspoon garlic powder

1/2 teaspoon sea salt

1. Peel and cut sweet potatoes into wedges.
2. Place on a baking sheet and toss with remaining ingredients until evenly coated.
3. Bake at 425 degrees F for approx 20 min. or until they look a little crispy


Brussels Sprouts with Pancetta

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2 bags of Brussels sprouts
1 package of cubed pancetta (I get mine at Trader Joe’s, if you can’t find this, cubed bacon would work too)
2-3 tbsp of fat (your choice: organic butter, ghee, or bacon fat)

Steam the Brussels sprouts (I use the microwave, but I know some are against that, so use whatever method you prefer). After you steam them, cut them in half and remove the hard bottom parts. While you are cutting up your sprouts, go ahead a heat a large pan up on med. heat and melt your fat. After the fat is melted, toss in your pancetta. Sauté the pancetta until starts to turn crispy. Then add your Brussels sprouts to the pan. You might have to add a little more fat to the pan at this point. Sauté the sprouts under they a soft and start to brown a little. Prepare to be amazed!


Mashed Cauliflower

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1 head of cauliflower
3-4 tbsp organic butter or ghee

Cut your cauliflower up into florets and steam (again I use the microwave for about 10 minutes, but you could use a steam basket or even your pressure cooker!) Drain as much of the water as you can. Toss the cauliflower into your food processor along with your butter or ghee and run it until you have a smooth mashed potato-like look. You can season with sea salt and pepper or even some garlic powder if you like. I personally don’t think it needs it


“No-Potato” Potato Salad

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This is a great side dish. I use it for parties all the time. Even my non-paleo friends like it!
I swear that my intent is not to have you in the kitchen all weekend, but it is great to make a batch of this over the weekend and use it for lunches all week. You could pair it with tuna salad, chicken salad, ham or turkey roll ups, or just chow down with a big slab of ribs! It is a very diversible side dish!

Grilled Pork Tenderloin and Roasted Broccoli

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Pork Tenderloin is such a versatile dish. You can make it absorb so many different flavors. This recipe is kind of like a “poor man’s steak”. I marinated it in coconut aminos (paleo friendly soy sauce)and fresh chives. You can pair it with Roasted Broccoli (see recipe below) or grilled asparagus. My son was literally licking his plate at the end of this meal!
Pork Tenderloin

1/2 cup coconut aminos

1/4 cup extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon garlic powder
Salt and pepper to taste
1. Place tenderloin in a baking dish and put all of above ingredients
on the tenderloin. Marinate at least 3 hours in the refrigerator.
You can marinate overnight if you like.
2. Pull the tenderloin out of the fridge 30 minutes before
placing on the grill.
3. Grill on medium heat until internal temperature reaches
165 degrees F. It will continue to cook after you pull it off
the grill. A little pink is also ok, it’s not chicken!
4. Slice and serve with the side of your choice.
Broccoli

16 oz bag frozen broccoli florets
3 tablespoons coconut oil, melted
2 cloves garlic, minced
Salt and pepper to taste
1. Place broccoli on a baking sheet and toss with the above ingredients.
2. Bake at 425 degrees F for 20-25 minutes, or until soft and a little browned.
3. Toss with 2-3 tablespoons olive oil and juice from 1/2 of a lemon

Hubbard Squash

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I love fall…I love anything pumpkin…and I LOVE cooking and experimenting with squash. The other day, my son’s preschool class took a field trip to the pumpkin farm. We learned all about a variety of squashes. My son very enthusiastically suggested that we buy a Hubbard squash and cook it up (something I have never done before). Not wanting to discourage his enthusiasm, we bought our squash.
I was not prepared for how big of a hit this squash could be. My kids devoured it! They had it for dessert last night, and breakfast this morning. My husband even ate some for breakfast! I believe I will be purchasing a few more of these this fall!
Hubbard Squash
1 Hubbard Squash
3-4 tablespoons cinnamon, raw honey, and ghee (or organic butter)

1 cup water

1. Preheat oven to 400 degrees F
2. Cut Hubbard squash in half and scoop out the seeds.
3. Place squash cut side down on baking sheet. Add water to the pan.
4. Bake for approx. 30 minutes…you’ll know it’s done when you press on the outside and it gives a little
5. Let cool and then scoop out flesh into a large pan
6. Sauté squash over medium heat. Add your cinnamon, honey, and ghee. I used a mashed potato masher (what else are you going to use it for?) to make it nice and smooth and creamy.
7. Serve warm.