Monday, January 25, 2016

PALEO: Breakfast Casserole

2 TBSP coconut oil or butter (ghee)
1 large yam - peeled and diced
1 tsp sea salt
1 1/2 lbs breakfast sausage
1/2 yellow onion - diced
2 cups fresh spinach - chopped
10 eggs - whisked
1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp parsley, 1/2 tsp onion powder

Preheat oven to 400 degrees and grease a 9x12 baking dish. Mix 1 tsp salt and seasonings with eggs and set aside.

Coat diced yam in oil or butter and sprinkle with 1 tsp salt. Place on a baking sheet and bake 20-25 minutes until soft. 

While potatoes are cooking, heat a pan over medium heat and sauté sausage and onion until sausage is fully cooked. Place in baking dish along with cooked yam, spinach and whisked-seasoned eggs and stir to combine.

Cook in oven for 25-30 minutes, until eggs are set in the middle. 

Friday, January 22, 2016

PALEO: Creamy Spaghetti Squash Casserole

3-4 cups slightly under-cooked spaghetti squash (about 1 med-small squash)
1/2 large head cauliflower-cut into florets
2 med-large parsnips-peeled and chopped (about 2 rounded cups worth)
1/2-3/4 cup coconut milk
salt to taste
*2 Tsp seasoning mix (see below)
2 TBSP coconut or olive oil
2 shallots - minced
1 large or 2 small leeks - thinly sliced
**1 lb cooked ground sausage or cooked shredded chicken - optional

*garlic, basil, parsley, onion powder, thyme, marjoram, celery seed, rosemary - mixed equally 

Preheat oven to 350 and grease a casserole dish.

Steam cauliflower and parsnips until tender. Drain and puree in a blender or food processor with 1/2 cup coconut milk (add additional milk if mix is too thick-it should be about like thick pancake batter). Stir in seasoning.

Heat oil in a pan over medium heat. Saute shallots and leeks until soft and translucent - about 10 minutes.

Combine squash, cream sauce, leek mixture and *cooked meat. Season to taste with salt and additional seasoning mix. Transfer to prepared casserole dish and bake until hot and bubbly - about 30 minutes.

Thursday, January 7, 2016

PALEO: Turkey Jalapeno Chili

1 medium onion - diced
3 cloves garlic - minced
1 bell pepper - diced
2 jalapeños - seeded and diced
1 large sweet potato - chopped
2 lbs lean ground meat (chicken, venison or turkey)
2 tsp paprika
2 tsp chili powder
2 tsp oregano
2 tsp salt
2 tsp cumin
1/2-1 tsp red pepper flakes
1 can diced tomatoes - low sodium
1 cup low sodium chicken broth

Add all ingredients to a slow cooker and cook 8-10 hours on low.

Top with Avocado, scallions, fresh chopped jalapeño.

Tuesday, January 5, 2016

PALEO: Tomato, Bacon Quiche

2 small/medium zucchini - grated 
1 egg - beaten
1 1/2 TBSP coconut flour
1 tsp flax meal
1 TBSP butter or coconut oil - melted

5 eggs + 3 egg whites - beaten
3 TBSP coconut milk
5 slices bacon - cooked and chopped
2/3 cup cauliflower - ground into rice using a food processor or grater (its ok, you can't taste it!)
1/2 cup fresh chopped spinach
1/2 tsp ground mustard
1/2 tsp sea salt
1/2 tsp black pepper

sliced tomato
*grated cheese (optional)

Preheat oven to 400 and grease a pie dish.

Drain shredded zucchini of as much water as you can - by wrapping in paper towels or cheese cloth and squeezing. Place in a large bowl. Add the remaining crust ingredients to the drained zucchini and mix well. Place the mixture into the greased pie dish and using the back of a spoon, spread around until dish is covered (up the sides too).

Bake in preheated oven for about 10 minutes. Remove from oven (but leave oven on).

In a large bowl combine eggs, egg whites, milk and seasoning - mix well. Add cauliflower, spinach and cooked bacon, mix to combine. Top with tomato slices and *cheese. Pour into zucchini crust. 

Bake for 20 minutes - check to make sure edges aren't buying. If they are getting too brown, lovely cover with foil and continue baking until top is very lightly browned and center is set and firm. 

Monday, January 4, 2016

Raw Vegan Brownies

1 cup + 1/2 cup raw walnuts
1 cup raw almonds 
2 1/2 cups pitted dates - if dry, soak in warm water for 10 minutes, then drain
3/4 cup unsweetened cocoa powder
2 TBSP cocoa nibs 
1/4 tsp sea salt

Ganache Frosting
1/4 cup almond milk
1 cup dairy-free dark chocolate
2 TBSP coconut oil
1/4 tsp sea salt

Place 1 cup walnuts and almonds in a food processor and process until finely ground. Add the cocoa powder and salt - pulse to combine. Transfer to a bowl and set aside.

Add dates to food processor and process into small bits. Transfer to a bowl.

Add cocoa, nut mixture back into food processor and while processing, drop in small handfuls of date pieces. Process until you get a dough like consistency and mixture holds together when you squeeze it.

Transfer mixture to a parchment lined 8x8 dish and add remaining walnut pieces and cocoa nibs to top. Press topped mixture firmly into dish. 


Place all ganache ingredients in a double boiler. Heat and stir until chocolate and coconut oil are melted and well combined. Spread over nut/date mixture and place in fridge or freezer until firm. 

Keep covered in fridge.