Paleo Fried Green Tomatoes:

(Serves 3 as a side dish)

*I went to the Farmer’s Market this past weekend (one of my favorite Saturday morning activities when I have the time) and loved being around all of the beautiful fresh produce and taking mental pictures for recipe ideas. As you know, in late July and early August, tomatoes are amazing this time of year. When I came across green tomatoes, I thought, Sara Darby, you are a Southerner and have never had fried green tomatoes. This is a crime. Therefore you need to buy and make some…paleo of course. I did and I totally understand what the hype is about them! They are delicious!!!! For breakfast, lunch, side at dinner, they are better than I ever thought they would be! Check out my awesome paleo version below and enjoy!!!

Ingredients:

-3 medium fresh green tomatoes (sliced into ¼ inch thick slices)

-2 beaten eggs

-½ cup olive oil

-1 1/2 cups almond flour

-2 tsp ground Himalayan sea salt

-2 tsp ground black pepper

-1 tsp ground white pepper

-1 tsp ground cayenne pepper

-2 tsp. paprika

-2 tsp. dried basil

-2 tsp. garlic powder

-1 ½ tsp. ground cinnamon (*optional but highly recommended…trust me, the addition of this and the nutmeg is SO GOOD)

-1 ½ tsp. ground nutmeg (*optional if you add the cinnamon, and highly recommended)

Method:

1. Cut your tomatoes into ¼ inch slices and set aside.
2. Set out a plate and cover with several paper towels (you will place your finished fried tomatoes on this paper towel-lined plate as soon as they are finished to soak up a little of the oil).
3. In a large, wide bowl mix all your dry ingredients well.
4. In a separate bowl beat you eggs until smooth and frothy.
5. Place a cast iron skillet on the burner and pour in enough olive oil to coat the bottom of the pan. Turn the heat up to medium-high and heat your oil.
6. Take each tomato slice and first coat in the egg, then coat in the dry mixture, and place in the pan to fry for 2 to 3 minutes per side. Place on the paper towel lined plate when finished.
7. Serve warm and enjoy feeling like a healthy version of a true southerner!

Paleo Shaved Brussel Sprouts with Golden Raisins:

(Serves 4 as side dishes)

*I honestly wish I could take credit for the idea of the golden raisins with the pan seared brussel sprouts, but I can’t. I drove home to be with my Dad this past weekend and had the best Daddy daughter weekend possible! It was just the two of us all weekend with my Mom out of town, and we had a blast. I am his twin and such a Daddy’s girl! Anyway, one of the many awesome meals we ate was at the country club, where they had these awesome brussel sprouts with golden raisins. We even ordered a second serving before dessert. Now that I am back at home, and hundreds of miles from the club, I recreated this recipe based on taste memory and they turned out just as good! This can be served as a side dish or even to eat a big bowl of by itself! Enjoy!

Ingredients:

-Coconut Oil nonstick cooking spray (Trader Joes, again, has a great one…other nonstick sprays will work as well)

-2 ½ cups (20oz.) shaved brussel sprouts

*Trader Joes now has bagged, organic, shaved, brussel sprouts….so awesome. If you don’t have a Trader Joes, simply wash and cut the stems off your brussel sprouts and place in a food processor and chop until the consistency of shaved/finely chopped brussel sprouts.

-4 Tbsp. sweet almond oil (found at Publix)

-2 Tbsp. honey

-3 to 4 tsp. salt (plus more to taste)

-2 tsp. black pepper (plus more to taste)

-1/2 cup organic golden raisins (found at Trader Joes for REALLY cheap…like less than $3.00 per cup!)

-1/2 cup water

Method:

1. Spray a large skillet with nonstick spray. Place on the burner over medium-high heat and add the almond oil. Heat the oil for a minute and add the shaved brussels.
2. Stir the brussels with the sweet almond oil until coated. Add your raisins once your brussels are about half way to lightly brown. Mix raisins and brussels, and cook until slightly golden.
3. Mix in honey, salt, and pepper to taste and stir. Let cook for one minute and then add ½ cup water. Cover and let steam for another 3 to 4 minutes until tender.
4. Serve warm and enjoy!

Cucumber, Watermelon, and Mint Summer Gazpacho:

(Makes about 6 cups/servings)

*I actually made this recipe accidently in the kitchen. I wanted to make a salad, but had no salad greens. All I had was cucumber and watermelon. After throwing these ingredients below together, and letting it sit overnight, the end result was a super refreshing summer gazpacho soup! Awesome!

Ingredients:

-5 to 6 cups seedless watermelon sliced into small cubes

– 4 large peeled and sprialized organic cucumbers (can also be sliced into small cubes or quarters instead to spiralized)

-1/4 cup red wine vinegar

-2 Tbsp. honey (plus a little extra to drizzle on top)

-2 tsp. ground Himalayan sea salt

-1 tablespoon chopped, fresh mint leaves (I only had dried mint at the time, but that worked as well)

1 Tbsp. black sesame seeds

 Method:

1. Peel and chop or spiralize your cucumber into a large Tupperware container. Then add your chopped watermelon (letting all of the watermelon juice possible fall into the bowl).
2. In a separate, small bowl add the red wine vinegar, 2 Tbsp. honey, and sea salt. Mix well and pour over your cucumber and watermelon.
3. Add the mint and sesame seeds to the Tupperware and incorporate throughout your other ingredients, tossing with tongs (especially if the cucumber is spiralized).
4. Once all of your ingredients are evenly distributed throughout, drizzle a little extra honey across the top surface of your mixture.
5. Cover and place in the fridge overnight. The next day, all of the juices from the cucumber and watermelon will have formed the delicious broth of your gazpacho with the cucumber and watermelon pieces swimming in the delicious liquid.
6. Serve chilled in small bowls. Enjoy!

Cauliflower Grits and Shrimp:

(Serves 3) (Total Prep/Cook Time: 40 minutes)

*Want classic southern style shrimp and grits that are Paleo and of course healthy! Here you go, guilt free…you’re welcome!

Ingredients:

Grits:

-3 cups riced organic cauliflower florets

-2 to 3 slices all natural gluten free turkey bacon (I prefer Applegate Farms brand)

-1 Tbsp. olive oil

-1/2 yellow onion

-1/4 tsp. garlic powder

-sea salt and pepper to taste

-2 cups all natural low sodium chicken broth (I prefer Pacific Organic brand)

-1 ¼ cups almond flour

-All natural olive oil nonstick spray (Pam brand has one! Found at Publix!)

Shrimp:

-1 pound peeled, deveined, and tails removed medium shrimp

-2 Tbsp. organic minced garlic

-1 Tbsp. olive oil

-All natural olive oil nonstick spray (see note above)

-1/2 fresh squeezed lemon juice

-1/2 tsp. sea salt

-1/2 tsp. onion powder

-1 1/2 tsp. paprika

-1/2 tsp. Cayenne

-1/2 tsp. dried thyme

-1/8 tsp. crushed red pepper flakes

-dried parsley and crumbled bacon to top at the end when plating!

Method:

Grits:

1. Chop your cauliflower into pieces and pulse in your food processor 1 cup at a time until it is the consistency of rice. Set aside.
2. Spray a medium saucepan with nonstick spray and add your olive oil. Heat over medium to high heat and add your bacon until cooked through. Remove bacon and place aside. Add your chopped onion and cook for 2 to 3 minutes. Then add your cauliflower and chicken broth on high heat until boiling. Add your almond flour, garlic powder, salt, and pepper and stir to combine. Turn down to low heat, cover, and simmer 15 minutes, stirring every 5 minutes.

Shrimp:

1. Spray a medium saucepan with nonstick spray and add your olive oil over medium to high heat. Add your garlic, shrimp, and seasonings, and cook until shrimp are pink and cooked through stirring throughout.
2. Squeeze your fresh lemon juice over the shrimp and cook another 2 minutes.

Plating:

-Place your grits on the bottom of a pasta or shallow serving bowl and top with crumbled bacon. Top with your shrimp and dried parsley. Enjoy!

Creamy Strawberry Ice cream:

(Makes about 8 cups)

*This strawberry ice cream is the perfect treat on a hot summer day, as a dessert on a hot summer night, or in my case yesterday, both! It is guilt free and full of vitamin C from the strawberries. Also, because the creaminess comes from coconut-almond milk, avocado, and banana, the fat content is very low and is the type that’s good for you! You also cannot taste the avocado or banana at all as it is completely overpowered by the flavor of the strawberries. The use of strawberries also keeps the calorie and carbohydrate content low as well. Yay for a healthy treat that tastes like the real thing!

*By the way, you can top your ice cream with any topping you like. In the picture I have topped mine with black sesame seeds, which is really yummy. Walnuts and even dark chocolate chips would also be great!

Ingredients:

-3 lbs. organic, frozen, strawberries

-1 large organic avocado, pit removed

-4 large, peeled, organic bananas

-3 cups coconut-almond milk (Califa Farms brand is best! Found at Earthfare)

-5 Tbsp. grade B pure Maple Syrup

-1/2 to ¾ cup Stevia powder (I like mine REALLY sweet so taste test as you add and mix it in to your liking)

-3 to 4 tsp. Himalayan finely ground sea salt

-4 Tbsp. Vanilla Extract (Make sure it isn’t the kind with corn syrup added…really people…)

-2 tsp. cinnamon

Method:

1. Place all ingredients in a Vitamix (preferred) or other high speed blender and blend until smooth. Pour into Tupperware and place in the freezer overnight.
2. Let it sit out for 30 minutes to thaw before scooping, or microwave 1 minute…it will be really frozen, but this softens it right up.
3. Enjoy your guilt-free, vitamin-packed, treat!

Shrimp and Bacon Cheesy ‘Alfredo’:

(Makes 4 large servings)

*In the spirit of loving my new Kitchen Aid spiralizer, I have decided to post another zucchini noodle recipe that turned out great for me this week. Again, do not fear the zucchini noodles. They taste just like regular noodles and are even the same al dente consistency! I guess because I don’t eat regular pasta noodles due to my food allergies, I can vouch for my new found love of zucchini noodles. But really, these noodles are just like the real thing, and are wonderful in this dish. This recipe is easy and perfect for storing in the fridge for dinner for the week. The combination of the shrimp, crumbled turkey bacon, basil, and noodles swimming in my cashew cheese, will make you never wanting for regular noodles again. What a great way to get the health benefits of eating a plate full of vegetables and protein!

*I also want to mention that you will be seeing a lot of my new dishware in my coming posts, including this one! The wedding was great for my kitchen cabinets, as they are now stocked with the dishes and flatware my husband and I picked out and graciously received as gifts! I cannot express how great it is to finally have full sets of matching dishes and flatware. Great…I sound like a Stepford wife, haha. Thank you to any of our friends reading this who gave them to us! This pasta bowl is made by a company called L’Objet. Their dishes are absolutely beautiful…I am so grateful to have some!

Ingredients:

-8 organic zucchini, peeled and spiralized into noodles.

-Olive Oil cooking spray (Pam makes an organic one!)

-6 strips of Turkey Bacon (nitrate free and gluten free of course…Garret Valley makes a great one…found at Earthfare)

-2 to 3 cups precooked baby shrimp (bag should say between 40 and 50 peeled, de-vined, tail off…found at Trader Joe’s)

-4 tsp minced garlic

-Ground black pepper to taste

-4 tsp. Himalayan Sea Salt

-2 tsp. dried basil

-2 tsp. crushed red pepper flakes (more can be added if you like more heat)

-1/2 cup cashew cheese (see the recipe for this on my website)

Method:

1. Spiralize your zucchini noodles into a large bowl and toss with 4 tsp. sea salt using tongs. Place your noodles in a strainer with a plate underneath (to catch the water which will drain from the noodles) and place in the fridge for now.
2. Spray a large skillet with olive oil cooking spray and turn up the heat to medium. Let your skillet heat up for a minute or two and add you’re bacon, sprinkling with black pepper on each side. Cook until crisp, remove from skillet, and dry on paper towels.
3. Keep your skillet on medium heat and add your garlic and crushed red pepper and cook for 1 minute, stirring throughout. Then add your zucchini noodles. Toss your noodles with tongs until your other ingredients in the skillet are incorporated. Continue to cook and toss your noodles for 3 minutes. Add a generous amount of black pepper, your basil, shrimp, along with your cashew cheese, and toss until the cheese is melted and ingredients are incorporated throughout your noodles.
4. Place your noodles in a pasta bowl and top with more cracked black pepper if needed, along with your bacon crumbled on top. Serve warm!
5. If you have leftovers, store in the fridge in a covered Tupperware container for up to 4 days. Enjoy!

Zucchini Noodles:

*   I am so excited. I received my Kitchen Aid Spiralizer attachment in the mail on Friday, and was making zucchini noodles by Friday night. Yay for wedding present gift cards! Yes, I just said I was making zucchini noodles on a Friday night, haha. You can tell I love to cook. Really, I was just getting some one-on-one time with my husband, who is leaving for his summer law internship on Sunday. Little did he know we would be making zucchini noodles.

I am going to really praise Kitchen Aid here because their spiralizer attachment is SO EASY to use! All I had to do was peel my zucchini, pop them into the attachment, turn my Kitchen Aid to the lowest speed, and it was making perfect noodles from zucchini! After making a bowl full of noodles with my Kitchen Aid (used 6 zucchini), I followed the steps below. After following these steps, my noodles tasted better than regular noodles, without the added gluten, carbs, or other unhealthy ingredients. What a way to eat a plate full of veggies without even knowing it! If you have kids or a husband, I can guarantee you will fool them as well!

Ingredients:

-6 organic zucchini, peeled

-4 tsp. Himalayan sea salt

*Optional for sauce…

-1/2 cup lite coconut milk (Trader Joe’s brand preferred)

-1 jar Bove’s Basil All Natural Pasta Sauce (found at Publix)

-3 Tbsp. minced garlic

-1/2 chopped white onion

-2 tbsp. turmeric

-1 tbsp. red pepper flakes

-2 tsp. black pepper

-1 cup cooked ground meat of choice

Method:

1. First I made a large mixing bowl full of my zucchini noodles using the Kitchen Aid spiralizer attachment (ordered mine from Sur La Table online).
2. Preheat oven to 200F.
3. Stir in 4 tsp. Himalayan sea salt to coat the zucchini noodles.
4. Cover 2 baking sheets with 3 layers of paper towels and spread noodles over the paper towels.
5. Pop the noodles in the oven for 30 minutes. This makes your zucchini noodles al dente (more firm and true pasta-noodle in texture rather than mushy). This step sweats the noodles to draw out some of the moisture.
6. Remove noodles from the oven and pat down with more paper towels, if needed.
7. *Optional but recommended…place your noodles in a colander or steamer basket with a plate or pot underneath to catch any remaining liquid from the noodles. Cover and place in the fridge overnight.
8. The next day, you can store your noodles in Tupperware for five days.
9. You can then add your noodles to whatever sauce you choose in a saucepan and simmer for 10 minutes before serving.

P.S.- For the sauce seen the picture, see steps below. The meat in the sauce is ground chicken burgers I had leftover in the fridge, but ground turkey, venison, or beef would work as well.

1. Sautee 3 Tbsp. minced garlic with ½ chopped white onion for 2 to 3 minutes.
2. Add 1 jar of Bove’s Basil All Natural Pasta Sauce (it’s Paleo, found at Publix, and great way to cheat and make easy pasta sauce).
3. Add ½ cup lite canned coconut milk, 2 tbsp. turmeric, 1 tbsp. red pepper flakes, 2 tsp. black pepper.
4. Add your meat and stir well.
5. Allow your sauce to simmer for 5 minutes, then add your zucchini noodles and simmer for another 10 minutes. *Optional…you can also add in veggies such as cooked broccoli florets chopped and black olives. I had both from previous leftovers and added them in and it was great!
6. Serve in pasta bowls and enjoy!!!

This post has nothing to do with my recipes, but does give you a little peak into my life on May 16, 2015. Our wedding was beyond everything I had dreamed of, hoped for, and more. I am SO blessed to be sharing my life with this amazing man. Not to sound corney, but he really is my rock. And our wonderful families are amazing. We are not perfect, but we feel SO blessed for this day and everyone who made it possible.

Paleo Pineapple BBQ Sauce:

(Makes 2 ½ to 3 cups)

*I actually came up with the pineapple BBQ sauce, trying to think of a versatile sauce that could be used for the Mahi Mahi I grilled that night. It turned out perfectly as a sauce for my fish, and as the PERFECT BBQ sauce for anything wanting a sauce! This BBQ sauce can be used as a pizza sauce (anyone for paleo BBQ chicken pizza?), dipping sauce (especially with my paleo chicken fingers), rib sauce, BBQ chicken, sauce for Kabobs, or even a salad dressing! Also today is Father’s DayJ. I am dedicating this BBQ sauce to my Dad. I would be making this for him for a BBQ, if we were able to be together today!

Ingredients:

-1 Tbsp. reduced sodium Worcestershire

-1 Tbsp. unsulfured blackstrap Molasses

-1/4 cup apple cider vinegar

-¼ tsp. ground cumin

-1 ½ tsp. black pepper

-1 bottle of organic ketchup (about 3 cups)

-1/4 cup water

-1 Tbsp. honey

-2 tsp. onion powder

-1 tsp. organic Dijon mustard

-¾ cup pineapple (trust me…its GOOD)

Method:

1. Combine all ingredients and blend well in a blender or Vitamix. Transfer to a pot on the stovetop and bring to a boil. Cover the pot with its lid (otherwise it will pop up all over the place and say “hello” in a messy way). Turn down the heat and simmer for about 20 minutes, stirring occasionally. This will allow the sauce to thicken, and the flavors to marry. Let cool.
2. Serve immediately or store in a closed jar for up to two weeks! Enjoy!

Allergy Free, Paleo, Healthy Home-Made Bagels/Buns:

I have been a little sidetracked since April, due to my wedding in May followed by our honeymoon. The wedding was AMAZING. Now I am back in graduate school and back to work. To make up for my lack of posting lately, I am posting one of my most creative, innovative recipes I have been waiting to share at the right time. These bagels are absolutely delicious. They can be halved, and topped with cashew cheese and sea salt, and toasted. They are also wonderful topped with my home-made strawberry preserves/jam (see recipe on my website posted tomorrow). They are also delicious by themselves! Best of all, they are the healthiest bagel you can imagine. Full of healthy carbs your body can readily digest, do not cause blood sugar spikes, and can even be frozen to store for later! To all with food allergies or diets that prevent you from enjoying bagels, you’re welcome. No more bagel cravings. No more eating bagels with guilt attached. Period. As long as you have this bagel recipe.

P.S.-I usually give myself a block of time to make these as they take a little longer than most of my recipes. However they are really fun to make! The process kinda makes you feel like a gastronomist!

Yields 6 to 8 bagels or buns

Ingredients:

3 Tbsp. honey

6 ripe plantains (Publix actually carries them!)

1 Tbsp. melted coconut oil

2 eggs

2 tsp. salt

2 Tbsp. yeast

2/3 cup cashew milk (Silk Cashew Milk used)

2 tsp. coconut palm sugar (or other organic sugar)

½ cup arrowroot flour

½ tsp. baking soda

1 Tbsp. baking powder

3 Tbsp. flaxseed meal

For topping:

Sprinkle of poppy seeds

Sprinkle of Himalayan sea salt (or other sea salt)

Sprinkle of garlic powder

1 egg white mixed with 1 Tbsp. water

Directions:

1. Peel and slice your plantains and place in a food processor with the 3 Tbsp. honey, 1 Tbsp. melted coconut oil, and 1 tsp. salt. Puree until smooth and transfer to a large bowl.
2. Warm 2/3 cup cashew milk to 120 degrees (about 1 minutes and 15 seconds in the microwave) and place in a small mixing bowl. Whisk in your 2 Tbsp. yeast, 2 tsp. sugar, and set aside to let bubble.
3. In the meantime, add your 3 Tbsp. flaxseed meal, ½ tsp. baking soda, 1 Tbsp. baking powder, and 1 tsp. salt to your large bowl of plantain puree and mix well. Then add your ½ cup of arrowroot powder, mix well with a wooden spoon, and set aside.
4. Preheat your oven to 200 degrees F.
5. Check on your yeast to make sure it is bubbly and fluffy looking and add to a mixing bowl with the paddle attachment. Start to mix on medium speed, add in your 2 eggs, then add in additional arrowroot powder as needed until the dough looks like extremely thick pancake batter. Continue to mix on medium speed for 5 minutes.
6. Grab a bagel pan (if making bagels) or a baking pan lined with parchment paper (if making buns) and lay out. Then spoon your batter into a large plastic Ziploc bag and seal shut. Cut off a small corner of the bag and pipe the batter through the hole in a circular motion around the holes of the bagel pan (of making buns simply do the same on parchment paper, but without the hole in the middle-just make fist-wide mounds).

*The bagel pan here is key if you’re making bagels, as the batter is not thick enough to completely hold the shape of a large thick bagel. The mold of the pan will help keep the base of the bagel thick.

7. Then place your bagel pan in the 200 degree F oven, turn off the heat, and allow the dough to rise in the warm oven for 50 minutes.
8. After 45 minutes, place a small to medium sized pot of water with a dash of salt on the stove and bring to a boil.
9. Remove your bagels or buns from the oven and carefully place each bagel or bun into the boiling water for 20 seconds and no longer on each side with a slotted spoon and return to the pan.
10. Preheat your over to 375 degrees F.
11. Brush the tops of your bagels or buns with a mixture of 1 egg white and 1 Tbsp. water. Then sprinkle poppy seeds, Himalayan sea salt, and garlic powder on top on each bagel or bun. Place bagels back to the 375 degree F oven for 16 to 18 minutes or until the tops are golden and crispy looking. If you take your bagels out and the tops are not fairly hard and crisp, place back in the oven for a few minutes.
12. Take bagels out of the oven and let sit for 30 minutes on a cooling rack and then ENJOY!

Slice in half and use in place of a hamburger bun or slice in half, toast for a few minutes, and smear with fresh fruit preserves or my cashew chive cream cheese (see post!).

*These may also be frozen for later if you want to double your batch!