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paleo spinach eggplant tapas

5/31/2015

Husband went out of town this weekend, so I wanted to make the most of it by playing in the kitchen with some fun new recipes. I will talk more about them in the coming week- LOTS OF EXPERIMENTS. For dinner last night- I went with this delicious concoction. The almond meal breading for the eggplant was so delicious, nutty and complementary to the mild eggplant flavoring. The goal was a paleo friendly version of eggplant parm that didn't make me want to crave cheese or carbs- SUCCESS! :)

Ingredients
1 eggplant
2.5 cups of almond meal (4 cups almonds pureed)
1 egg beaten
4 strips of bacon
2 tbl avocado oil
1 bunch of spinach
1 cup mushrooms
4 cloves of garlic
1 tbl balsamic vinegar
1 tbl chopped fresh basil

Cut bacon into bite size piece, place in medium pot and brown on medium high heat. Meanwhile, Cut eggplant in circles, dip in egg then coat in almond meal. Reduce heat to medium, remove bacon and add avocado oil. slowly bring back between medium and medium high heat. When heated- add eggplant, brown on each side 2-3 minutes each. Place cooked eggplant on towel to remove excess oil. Remove 1 tbl oil and add to new pot. Add garlic and saute till brown, then add spinach and tomatos cook until wilted and blistered. Add mushrooms and vinegar. Plate eggplant, add the spinach tomato mixture on top, garnish with basil. Enjoy!

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Roasted Tomato BBQ Bruchetta

5/29/2015

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A night in with my bestie calls for some tapas and healthy eating. This is so delicious and healthy!!!

Ingredients

1 tbl avocado oil
2 cloves garlic minced
1 cup tomato crushed
2 tbl balsamic vinegar
1 tsp agave
salt and pepper to taste

Heat oil, saute garlic for 2 minutes until roasted. Add tomatoes cover and reduce heat to medium. Cook until the tomatoes start to boil, 8-10 minutes. Add balsamic and agave salt and pepper cover and bring to boil then reduce heat to low until thickened. Top whole wheat toast points add mozzarella if desired and fresh cut basil. Enjoy!

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summer shrimp salad

5/28/2015

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When it gets warm out, I love eating salads full of flavor. Shrimp is my favorite protein, because it defrosts quickly and easily absorbs the flavors around it. This is such an easy salad with lots of yummy fruit in it. Even approved by the anti-clean eater. ;)

Ingredients

1 cup large shrimp, peeled and deveined
1/2 cup pineapple habanero marinade
1/2 an avocado chopped
2 cups romaine lettuce chopped
1/2 cup cucumber sliced
1/4 cup grapes sliced
2 tbl roasted pecans

Cook shrimp in marinade for 8-10 minutes on stovetop at medium high heat, reduce for 3 minutes to low/warm. Meanwhile broil pecans for 4-6 minutes, checking often to brown. Prepare salad adding remaining ingredients then placing roasted pecans and shrimp with marinade on top.

Pineapple Marinade
1/2 cup pineapple minced
1 tbl minced habanero pepper
2 tbl honey
1 tsp soy sauce
1/2 tbl onion powder
1/2 tbl garlic powder
1 tsp hosion sauce

Mix all ingredients add to shrimp.

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Paleo shephards pie

5/26/2015

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Trying to get back on track after a very naughty eating weekend over the holiday. I just love food too much, and when it comes to others cooking and embracing new cultures- I am such a sucker for exploration. Tonight I decided to try out a paleo recipe, using my grass-fed beef. This is so delicious!!! If you are not a fan of garlic- just be sparing- the cauliflower absorbs flavors very easily.

Ingredients

1 lb ground beef
1/4 cup onion
1 clove garlic minced
1/3 cup carrots minced
1/3 cup peas or beans
1/2 cup cauliflower water
1/4 cup almond meal
Cauliflower mash (see recipe below)
salt and pepper to taste
Herbs for extra flavor if so desire ( I used oregano, savory, dill from the garden- gives it a nice flavor but not necessary.)

Brown meat, add onions- cook for 5-8 minutes until translucent. Add carrots cook for another 2-3 minutes and add peas or beans. While meat is browning, steam cauliflower in 1/4 cup water- (cook for 15-20 minutes) Add water to almond meal, mix almond meal mixture with meat mixture bring to boil then reduce heat and simmer, while preparing cauliflower mash. In a greased pan, add meat mixture and place cauliflower mash on type bake at 375 for 15 minutes.

Cauliflower Mash
1 head of cauliflower steamed
2 tbl butter
1 tbl dill
1 clove garlic
1 tbl chives

In a food processor, add cauliflower and mix until creamy, add remaining ingredients and mix completely. Place on top of meat mixture in greased pan and bake in oven 375 degrees for 15 minutes.

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Mixed berry frozen yogurt

5/18/2015

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I have slacked on my healthy eating for my birthday weekend. I made the decision o get back on track with my healthy lifestyle today, as I was not happy how I felt or looked based on my processed diet. It was difficult to get back on track after you have been off for so long. My body craved some sort of heavy gluten or carbs. I stayed strong and pushed away the temptations. To fill the sweet need, I made frozen greek yogurt which did perfect to calm my need. Good news is the sweet tooth is gone due to continuing to drink my Shakekology, but the need and desire to have a filling meal with heavy ingredients is what I miss. Strange I know, but its something I still fight. :)

Ingredients

8 ice cubes

1/3 cup vanilla greek yogurt

1 cup mixed berries

2 tsp almonds and flax seed mix

In my Ninja Professional blender I mixed ice and yogurt. Hold it down for several minutes and let it do its thing- this will not be as quick as many other blending functions you ask it to do. I am sure other blenders will work- I just know based on my experience with this- I have done ice and fruit with the bullet and Cuisinart hand cup blenders both worked well also. Top with berries and almond/flax seeds. enjoy! Eat quickly it will melt fast!

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Italian Ground Chicken

5/18/2015

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Proper prepping is the key to success in eating healthy. You have to have fresh, healthy foods readily available or the excuses fly and we compromise our health for convenience. On Monday's I like to make a meal big enough to repeat in several different ways throughout the week. Tonight is ground chicken cooked in an Italian flavor.

Ingredients
3/4 lb ground chicken
1/4 onion chopped
3 cloves garlic minced
1/2 c. carrots minced
1/4 c. olives chopped
2 cups tomatoes cut
fresh basil, oregano, and parslely (large bunch cut up)

Brown meat on medium high, add onions and garlic- cook until transparent (4-6 minutes). Lower heat and add remaining ingredients, plus 1/2 cup water. Replace lid and let steam for 20 minutes. Meanwhile, fix your "noodles" I used roasted kale, wash 2 cups of kale and place on cookie sheet while preheating oven to 425 degrees F. Toss with avocado oil and lightly salt and pepper, roast for 15-20 minutes until browned. Place cooked mixture on top and enjoy!

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Balsamic Roasted Tomatoes

5/13/2015

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I had a ton of chives I needed to get rid of so decided to roast up some tomatoes and add a little flavor and flare. I served this on top of sautéed pork chops, in my low fat, clean potato soup, with toast points, and infused in my chicken dish for a burst of flavor. This versatile basic can last a week and enhance the flavors in your dishes.

Ingredients
1 tbl avocado oil (my pork chops were fried in this and then the remainder was about 1 tbl and sautéed my veggies in this)
4 cloves of fresh garlic minced
1/4 cup onion chopped
1 can all natural diced tomatoes
2 tbl balsamic vinegar
3 tbl chopped chives
you can add some other fresh herbs like oregano and basil

Saute garlic and onion and oil until translucent and nice and toasty. Add in tomatoes and final ingredients. Reduce heat and cover- let infuse and cook down, about 10-15 minutes. Enjoy!

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paleo spinach eggplant tapas

Roasted Tomato BBQ Bruchetta

summer shrimp salad

Paleo shephards pie

Mixed berry frozen yogurt

Italian Ground Chicken

Balsamic Roasted Tomatoes

Chef

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