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This was a last minute lunch I threw together last week that turned out to be pretty awesome. It’s inspired in part by Arun’s lunch meat ceviche, and I ate it in the style of Lyssa’s tuna bombs.

Ingredients:
Green cabbage
Green apple
Shallot
Cooked chicken
Olive oil
Lime juice
Pepper

Simply chop the first 4 ingredients, then add olive oil, lime juice, and pepper to taste.

You could eat it by itself, like a salad, or you can use it to fill sweet bell peppers.

This salad had a very “clean” feel to it. Most paleo food does (as it should, since we are only eating pure, real food), but there was something about the combination of the crisp cabbage and apple with the lime juice that gave this salad an extra cleanness.

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Team TLSP had a very successful dinner, and even our traveling teammates were able to stay paleo this Thanksgiving. Recipes and stories coming soon.

For now, just wanted to share the menu of the Team TLSP Thanksgiving. I really don’t feel like I missed out on anything this year!

Appetizers:

  • Bacon-Wrapped Scallops
  • Deviled Eggs
  • Stuffed Mushrooms

Main Course:

Dessert:

  • Apple Crisp
  • Raspberry-Mint Coconut Milk Ice Cream
  • “Chocolate” Pie

 

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The paleo version of mashed potatoes!

Here is what I started with:

  1. Chop raw cauliflower and steam until very tender.
  2. Put the cauliflower in a food processer with just a bit of coconut milk and blend until smooth.
  3. Add pepper to taste.

I tasted this, and it was good. It did not, however, taste just like mashed potatoes. The texture was similar, but it tasted still like cauliflower. If I was cooking for myself, this would have been fine. But I was cooking for Team Paleo Thanksgiving, so I wanted to make it a little more special. So, I roasted some garlic, chopped up some green onion, and added a little flax-oil mayonnaise to thicken it up just a bit.  Still didn’t taste like potatoes, but I think it was pretty delicious!

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Super easy, visually appealing side dish!

Ingredients:

  • 1 bundle of asparagus
  • 10 slices of prosciutto (I used applegate farms)
  • Olive oil and pepper, to taste

Recipe:

  1. Wash and trim asparagus. Place in a baking dish with olive oil and pepper.
  2. Roast the asparagus at 350 degrees for about 10 minutes. You can vary this depending on how you like your asparagus, but don’t cook them all the way just yet)
  3. Assemble “bundles”- 3-5 asparagus wrapped with a slice of prosciutto.
  4. Before serving, roast for about 5 minutes so that prosciutto is slightly crispy.

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Recipe: Paleo Pizza

I really really like pizza. Like, not-gonna-give-it-up like pizza. Not even on this Paleo Challenge, you hear me pizza gods? So I figured out how to make my own.

The best part? It definitely tastes decadent and delicious, but it doesn’t leave the dreaded carb-bomb-brick in the stomach that traditional pizza tends to leave (I’ll suffer through it for you anyway, Mangia, but only you).

Anyway, Lisa and Georgia both asked for the recipe, so I’m going to make one up for it, since I just sort of threw together some stuff …

Pizza crust:

4 egg whites

1 c. almond meal

1/2 c. pecan meal

1/2 c. cauliflower “rice” (food-processor the cauliflower)

1/4 c. flax meal

1/4 – 1/3 c. olive oil

1 tsp. baking powder

garlic salt to taste

To do: Mix it up in a bowl. If it’s sort of gooey, you’re good to go. You should be able to pour it out of the bowl, but it should not stream easily, you have to scrape, if that gives you any sense of the consistency. If it seems too runny, add more of any of the flours. Don’t add more cauliflower, because I did and I think it makes it too squishy. You can also leave out the cauliflower entirely with great results, but I like to sneak in more veggies wherever possible.

Pour it onto a parchment-lined baking sheet. I’m pretty sure the parchment is essential for the crisping, but I’ve never made it without parchment so I can’t be too sure. Anyway, spread it out as thinly as possible, without gaps, on the baking sheet. Bake for 10-12 minutes, right before it starts browning.

Toppings:

Layer, in this order:

1) Raw pumpkin seed cheese from Whole Foods

2) Pizza sauce (canned tomato, garlic salt, liberal amounts of basil, 1/2 as liberal amounts of oregano)

3) Steam-sauteed kale (olive oil in a pan, add chopped kale, put a lid on it. When it turns bright green, it’s steam-sauteed)

4) Ground beef (98% lean Springerhill Ranch is available at Randall’s for $5.79/lb. Dump that in a pan. Salt and pepper. Make it brown, but still pink in the center since you’re cooking it more on the pizza.)

5) Raw cabbage chopped into tiny pieces (erm, chop the cabbage. Not very much of it … like a 2x2x2inch square was all I had left and was a good amount)

Put the pizza back in the oven for 5-10 minutes. The crust will get golden brown edges. Everything else is pretty much cooked, so you just want the flavors to meld together.

Bonus points if you make it, wait 20 minutes for someone to bring over wine, put it back in the warm oven, and THEN think it’s the perfect meld of flavors.

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Recipe: Zucchini Hummus

Totally stolen but slightly adapted from http://makeeverydayraw.blogspot.com/2007/06/zucchini-hummus.html

1 large zucchini in summer or 2 small zucchini in winter (I ended up using 1 large and 2 smaller zucchini because the tahini flavor was too strong)
1/2 cup Tahini (I’d lessen significantly, then add back in to taste)
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove (I used three or so)
Sprinkle of Paprika (for garnish)

Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces.

Combine all ingredients except Paprika into food processor and blend until creamy and thick. Taste. Add things if needed. Done!

If not desired consistency add a little bit of water while blending. Sprinkle with paprika for garnish.

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Quickie Food: Tuna Bombs!

I made some tuna salad last night (packaged tuna, chopped apples, raw cabbage, almonds, olive oil, dill, pepper, cayenne pepper), which I love to eat straight from the bowl.

But then I looked into my fridge and saw those cute little mini peppers sitting in there, the red, yellow, and orange ones, and thought: Why don’t I scoop some tuna in there and make little tuna bombs?

So obviously I did. And it was great. Like a jalapeno popper or a mini sandwich, minus all the bad stuff both of those include plus the satisfying crunch of a pepper mixed with the spicy-sweetness of the tuna.

You could definitely do this with Arun’s Deli Meat Ceviche and any hollow-in-the-center-veggie. Like if you carved out the center of zucchini or cucumber and made boats.

Uses: easy snack, cutesy appetizer, Thanksgiving savior.

YUM!

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