Tag Archives: Paleo

Italian Flavors abound!

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I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.

These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.

Artichoke Olive Pasta

  • Roasted spaghetti squash
  • 1 can/jar artichoke hearts
  • 1 small or 1/2 large can whole pitted black olives
  • 1/2 a diced white onion
  • Tropical Traditions Coconut Oil
  • Herbes de Provence
  • Garlic powder
  • Kosher salt/pepp
  • Olive oil

I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!

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Fried Rice…with no Rice

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I don’t eat rice anymore. It’s high glycemic, gmo, nutritionally void food, in my opinion. I don’t really miss it, either (or what it did to my blood sugar).

I completely and accidentally stumbled upon this recipe last week when I had to use or lose my bag of broccoli slaw. When I started cooking, the last thing on my mind was rice. But it looked a lot like rice…so I went with it 🙂

“No Rice Fried Rice”

That’s it! 5 simple ingredients. I started by sautéing the entire bag of organic broccoli slaw from Trader Joe’s (it’s the only place I’ve seen broccoli slaw like this. Shredded carrots and shredded broccoli stalk), in a little Tropical Traditions Coconut Oil. I lightly seasoned with kosher salt/pepp, and continued sautéing until it had really cooked down. I broke 4 eggs into the same pan, and began stirring (thinking this would just be a yummy scramble). Then it started to resemble fried rice, but needed more egg, so I broke two more in the pan. I cooked for maybe 10 minutes longer, stirring constantly making sure the egg was cooked thoroughly and broken up well. Since it looked so much like fried rice, I decided to treat it as such, and sprinkle with coconut aminos (soy-free soy sauce, therefore gluten free!), it was TO-DIE-FOR. What the heck. Re-heated even better the next day! So easy and flavorful.DSC_0342

Horseradish Roasted Vegetables

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I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.

In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.

Horseradish Roasted Vegetables

  • Roasted veggies of your choice (I used whole garlic, brussels and carrots)
  • Horseradish
  • Bacon Fat
  • Kosher salt/pepp

I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.

Voila! They were fabulous.DSC_0233DSC_0235DSC_0241

Paleo Party Treats

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I had a lia sophia jewelry party this past Saturday-they’re so much fun! Awesome ladies, gorgeous jewels, yummy healthy food, and vino. What could be better? I always take these parties as opportunities to try some new tasty finger food recipes-Ala paleo style 🙂

I ended up with Paleo Cookie Dough Truffles, Chili Roasted Pepitas, and a whole smorgasbord of other goodies.

Here are the Paleo Cookie Dough Truffles from Frisky Lemon Nutrition:Paleo Cookie Dough Truffles

I chose to use raw honey. My recipe took 3 1/2 TBSP of coconut flour. My yield was about 45, as I made them just a little more bite size. I used my Kitchen Aid mixer to incorporate all ingredients, and it was very convenient. They do soften fairly quickly, so keep in the refrigerator until ready to serve, and continue bringing more out. I chose not to dip them in chocolate as I thought they’d be sweet enough as is-and they were perfect!!! They were a huge hit. What a fabulous recipe (oh, and super easy too!) 🙂

The other recipe I made was Chili Roasted Pepitas. Whether or not seeds are considered “paleo” depends on who you ask. I typically do not eat them, as they’re difficult to digest (that whole external shell to protect the inside fruit thing…). I had purchased some a while back for a specific recipe, and all I could find at the time was a huge bag of them, which have sat in my pantry ever since. I decided to use them up with this recipe from elana’s pantry: Chili Roasted Pumpkin Seeds. I followed the recipe exactly (again, super easy!), and they were so good! I was pleasantly surprised with how light and airy the seeds became after toasting, and they’re a great crunchy, healthier snack to have sitting around instead of crackers or granola.

I also made Dark Chocolate Pistachio Sea Salt Bark from Whole Living (my fave magazine ever). I tried this recipe from the magazine about a year and a half ago, and have been making it ever since. It’s probably one of my most requested recipes. I rub butter on the pan, instead of using cooking spray (yucky), and I don’t measure anything. I melt about 3/4 of a bag of Ghiradelli dark chocolate chips, I sprinkle with lots of shelled pistachios, and grind more sea salt than you’d expect. Salt and chocolate = yum. Another go-to super easy recipe that always gets rave reviews. I’ve also changed up the ingredients with lots of different things, and it’s always been successful, too.

I’d also baked a wedge of brie, and paired it with organic blueberry preserves, and had the usual fresh fruit, crisp vegetables, nut crackers, and it wouldn’t be a party without bacon 🙂

It’s the little things, like baking powder!

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That make me happy. This health journey I’ve been on has been successful for me, because I take baby steps and slowly make changes (makes it far less overwhelming for me). This is the perfect example of one of those changes: baking powder. I don’t bake that often, but when I do, I refuse to use the baking powder you find at any grocery store, etc. because it has corn in it. Corn is a grain, that I do not eat. Not even corn starch in small amounts. For me, corn is one of those things that’s a no. I have looked at health food stores out here in San Diego and much to my surprise was unsuccessful in finding a corn-free baking powder, therefore, I turned to my best buddy, Amazon. Enter Hain Pure Foods Featherweight Baking Powder. I’m super excited about this (like I said, it’s the small things 🙂 ). It’s gluten, sodium, aluminum, and corn-free. Yes, it has potato starch, but I’d rather have a small amount of that, than the other. Oh, and it’s affordable especially when it lasts so long!Baking Powder Back Baking Powder Front