Daily Archives: October 12, 2015

Paleo Baked Veggie Kabobs

Paleo Baked Veggie Kabobs:

*This is served as a great side dish for any dish any time of year! Great for company as well!

Ingredients: *ALL ORGANIC of course!

-Portobello mushrooms

-Red Bell Pepper

-Red Onion

-Zucchini

-Yellow Squash

-Pineapple (optional)

-Black Pepper

-Garlic Powder

-Finely Ground Himalayan Sea Salt

-Dried ground rosemary

-Extra Virgin Olive Oil

-1/2 squeezed lemon

-Nonstick Coconut Oil spray

-Kabob skewers

Method:

  1. Chop and arrange you veggies on the skewers. I bought mine pre-skewered and chopped at Fresh Market if you’re being lazy like me today! Preheat your oven to 400 F.
  2. Line a baking sheet with aluminum Foil and spray with nonstick coconut oil spray. Place your skewers on your baking sheet making sure they don’t touch.
  3. Drizzle each skewer with olive oil and fresh squeezed lemon juice on both sides. Then top with your spices.
  4. Bake at 400F for 12 minutes on lower rack of the oven or until tender and slightly browned on both sides. Rotate after 6 minutes.
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Paleo Sautéed Cod with Creamy Leek Sauce:

Paleo Sautéed Cod with Creamy Leek Sauce:

(Serves 2)

*This creamy fish recipe is SO EASY and FAST. It will impress guests and is great for a weeknight dinner to make ahead of time. I will self-disclose on what happened the night I made this. I was really tired and was making dinner for the next couple of days. I tasted the dish from the pan (as usual), let it cool, and then transferred it into Tupperware to store for my dinners. On the way to the fridge, I tripped over myself (yes…myself) in a moment of clumsiness, and my beautiful dinners for the next couple of days splattered across the entire kitchen. Win some, loose some…. a mini melt-down later with no extra time or ingredients to cook… I was scooping up the fish with my dog Jasmin helping me. At least Jasmin had a great dinner that night! Moral of the story…WATCH YOUR STEP on the way to the fridge!

Ingredients:

2 cod filets

2 organic leeks sliced thin

1 tsp. organic garlic powder

2 Tbsp. chopped cilantro

½ tsp. lemon pepper

¾ cup light coconut milk

2 Tbsp. Cocoyo brand coconut milk plain yogurt

2 Tbsp. extra virgin olive oil

1 tsp. arrowroot mixed with 3 Tbsp. water

Method:

  1. Sautee your leeks, garlic powder, and lemon pepper with olive oil over medium heat until soft stirring throughout (about 10 minutes).
  2. Add your cilantro, coconut milk, Cocoyo yogurt, and arrowroot mixture and stir. Bring to a simmer.
  3. Nestle your cod into the sauce and cover with a lid with a little gap for steam to escape.
  4. Cook for five minutes, flip fish and cook for 2 minutes until fish flakes with a fork.

*Great served with a side of baked sweet potato fries or baked sweet potatoes!

Paleo AIP Pumpkin Pie

Paleo Pumpkin Pie

(Serves 8)

*Want to enjoy the holidays with PUMPKIN PIE without the guilt or resulting upset tummy? Here you go! And it’s just as good as the unhealthy version! WOO HOO!!

Ingredients:

Crust:

1 ½ cups almond flour

2 pinches of Himalayan sea salt finely ground

1 tsp. vanilla

2 Tbsp. Grade B maple syrup

1 egg

2 Tbsp. coconut yogurt (Cocoyo brand…found at Earthfare…REALLY THICK and CREAMY)

¼ cup Stevia

9 inch glass pie pan

Coconut oil nonstick spray

Method:

Mix well until there are no lumps in the dough. Spray a 9 inch pie pan with coconut oil nonstick spray and press your crust into our pie pan. Prick bottom of pie dough with a fork 5 or 6 times.

Filling:

1 can of organic pumpkin puree

2 eggs (preferably from pasture raised chickens…found at Earthfare and Fresh Market)

3 Tbsp. grade B maple syrup

1 ½ tsp. Himalayan sea salt finely ground

1 tsp. vanilla

¾ cups stevia

2 tsp. cinnamon

1 tsp. ground ginger

1 pinch of ground cloves

3 Tbsp. coconut yogurt (Cocoyo brand..found at Earthfare) (Coconut cream from the top of a can of full fat coconut milk will work, too)

¾ cups lite coconut milk

*Optional but recommended…8 or 9 medjol dates soaked for 2 hours in water and pureed.

Method:

  1. Mix your ingredients well until smooth and pour into your pie crust. Bake at 350 F for 50 minutes on the middle rack until center is no longer runny and fairly firm.

*Enjoy topped with coconut whipped cream or coconut Cocoyo yogurt and a dash of cinnamon on top. Accompany with a glass of cold almond or hazelnut milk.