Posts Tagged With: paleo

Gluten Free Zucchini Bread

 

It’s time to start using up the goodies from your garden….or if you’re like me, the excess veggies donated from other people’s gardens!

This paleo and celiac-friendly zucchini bread is another stolen and slightly altered recipe from the wonderful Ellie at Healthy Training. I found myself grabbing chunks of it for an on-the-go breakfast and the 2 loaves I made had disappeared in less than 3 days. It’s sweet enough to feel like dessert without any added processed sugars.

 zucchini bread

GLUTEN FREE ZUCCHINI BREAD

Ingredients:

  • 1 cup grated zucchini, water squeezed out
  • 1 mashed banana
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 3 eggs
  • 1 Tbsp coconut oil, melted
  • 1 ½ c almond flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ c chopped walnuts
  • ½ c craisins

 

Directions:

  1. Preheat oven to 350 and grease 2 small loaf pans with coconut oil.
  2. Combine almond flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl
  3. In a separate bowl, combine eggs, banana, honey, vanilla, and oil. Mix thoroughly, then mix in dry ingredients until combined.
  4. Fold in the craisins, zucchini, and walnuts. Spoon batter into the loaf pans, filling each one ¼ full.
  5. Bake 30-40 minutes or until golden and set (check the middle with a toothpick).

 

Enjoy!

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Grilled Portobello “Pizzas”

 

portobello pizzas

There’s something pretty fantastic about a warm summer night and the smell of charcoal in your back yard. I was in the mood to get a little creative last week so I stopped by the grocery store on my way home and picked out a few of my absolute fave ingredients.

These little “pizzas” keep things low-carb while still giving you a comfort food fix. They’re also a super simple weeknight grill meal that require hardly any prep time. Win!

Serves 2

Ingredients

4 large portobello mushroom caps

Organic garlic pizza sauce

Fresh basil

Sun-dried tomatoes

Goat cheese

Directions

1. Cut the stems off of your portobellos and scoop out the gills with a spoon.

2. Coat the outside of the mushrooms with olive oil, salt, and pepper.

3. Toss your bellas on the grill. Give them a couple of minutes to heat up but don’t wait too long or they will start to shrink up.

4. Spread on pizza sauce. Add fresh basil, sun-dried tomatoes, and top with goat cheese.

5. Cook for 2-3 minutes covered or until goat cheese begins to melt.

6.  Remove from grill and enjoy!

 

These tasted absolutely fabulous. Maybe I’m a bit biased – I could seriously eat goat cheese off a piece of cardboard and think it was gourmet – but the hubs liked them too so that’s gotta say something. 🙂  Next time I’d add some protein to make them a bit more filling. Cubed prosciutto or diced chicken would be tasty!

 

Do you ever make anything out of the ordinary on the grill?

 

 

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Caldo de Camarones

caldo

 

Caldo de Camarones is a traditional Mexican soup that can be made by combining a number of different veggies and spices (and shrimp, of course). This was my first attempt at creating this dish. We tend to prefer our soups on the “stew-y” side, so I added what may seem like an unlikely ingredient – an entire head of cauliflower – to make the soup more hearty. Enjoy!

Caldo de Camarones

Serves 4-5

Ingredients

  1. 1 large onion
  2. 1 14.5 oz can fire roasted diced tomatoes
  3. 2 large Guajillo chiles
  4. 3 carrots, peeled and diced
  5. 1 head cauliflower, chopped into small florets
  6. 3 cloves garlic
  7. 2 tsp dried Italian seasoning
  8. 3 Tbsp tomato paste
  9. 1 tsp olive oil
  10. 2 6.5 oz cans chopped clams
  11. 2 lbs shelled, uncooked shrimp, chopped into small chunks
  12. 2 cups chicken broth
  13. 3 cups water
  14. 1 bay leaf
  15. 1/2 tsp salt & 1/2 tsp pepper, plus more to taste
  16. 2 tbsp hot sauce of your choosing (I used Sriracha)


Directions

  1. Soak Guajillo chiles in water for 30 minutes, then remove seeds and stems. 
  2. In a food processor, combine the chiles, garlic, onion, Italian seasoning, and diced tomatoes.
  3. Add 1 tsp olive oil to a large soup pot on medium heat, then add your tomato puree. Simmer for 5 minutes, stirring constantly.
  4. Stir in Sriracha (or your favorite hot sauce) to taste. I like things spicy, so I used quite a bit.
  5. Add the juice from the clams, 2 cups chicken broth, 3 cups water, salt, pepper, and bay leaf and simmer for 5 minutes.
  6. Slowly add in 3 tbsp tomato paste and stir until blended with the broth.
  7. Add carrots and cauliflower and allow to simmer for 10-15 minutes, or until vegetables reach your desired consistency.
  8. Add the shrimp and clams. Allow stew to return to a simmer, then turn off heat, cover, and let it sit for 10 minutes.
  9. Add more salt & pepper to taste before serving.

 

This stew was DEFINITELY a winner. We love seafood and spicy dishes, so this was a double whammy. The leftovers were 10x better once the flavors had a chance to blend, so next time I might just make it ahead of time and eat it all week long. YUM!

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Paleo Banana “Love Muffins”


IMG_2350

I made some tasty paleo banana bread awhile back and had been staring at the leftover black bananas in my freezer for quite some time. I decided to conduct a little experiment.

With last week being Valentine’s and all (and our 1-year wedding anniversary), I figured it would be appropriate to use our nonstick heart-shaped muffin molds. Muffins in the shape of little hearts – the surefire way to a man’s heart…right?

Paleo Banana “Love Muffins”

Ingredients:

– 1 cup almond flour
– 1/4 tsp salt
– 1/2 tsp baking soda
– 2 over-ripe bananas, mashed
– 1/2 cup Greek yogurt
– 1/4 cup maple syrup
– 1 tsp vanilla
– 2 egg whites

 

IMG_2348

Directions:

1. Preheat oven to 325 degrees F. If you’re not using non-stick, adorable muffin molds, be sure to spray the muffin pan with non-stick spray.

2. Combine almond flour, baking soda, and salt in a large mixing bowl and set aside.

3. Add mashed bananas, maple syrup, egg whites, vanilla, and Greek yogurt to a separate bowl. Whisk together until smooth.

4. Add the wet mixture to the dry  mixture and stir until completely combined.

5. Spoon into muffin molds (only about halfway up) and bake for 25-30 minutes or until  golden brown. Test doneness by inserting a toothpick in your muffins – if it comes out clean, they’re done. Note that almond meal doesn’t rise as much as regular flour. If you wanted to go the non-paleo route, your muffins would turn out a bit more fluffy.

I’m no baker, but these turned out surprisingly tasty! So tasty, in fact, that the hubs had already eaten 2 of them before I could get my camera out to snap a photo 🙂

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Easy Cheesy Spaghetti Squash Bake

 

Eating paleo, sometimes you’re limited in the amount of easy, comfort-style foods you can create. Enter the spaghetti squash – just like noodles and you can find them everywhere this time of year.

I stumbled upon this recipe and decided to give it a try. Chock-full of healthy veggies and ooey gooey cheesy goodness. Bonus – it’s super simple.

 

Easy Cheesy Spaghetti Squash Bake

Ingredients

1 large spaghetti squash
Olive oil
1 red pepper, diced
1 zucchini, diced
1 tomato, diced
1 carrot, shredded
2 cloves garlic, pressed
16 oz tomato sauce
4 oz shredded mozzarella cheese
¼ cup shredded parmesan cheese

Directions

1.     Preheat oven to 350 degrees.

2.    Poke your spaghetti squash with a knife all over. Microwave for 8-12 minutes until soft.

3.    While squash is cooking, add oil, garlic, pepper, zucchini, and carrots to a pan and cook over medium heat

4.    Cut the squash in half, scoop out the seeds, and scrape the flesh from the peel with a fork. Place the spaghetti-like squash flesh into a casserole dish. Add the veggies, diced tomato, sauce, and most of the cheese and mix well.

5.    Sprinkle the leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.

5.    Allow to cool for 5 minutes. Serve. Say Mmmmmm.

 

 

What’s your favorite thing to do with spaghetti squash?  Do you think it makes an awesome substitute for noodles too?

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Breakfast Frittata with Bacon, Mushrooms, Spinach, and Red Peppers

WOW. Life has been keeping me too busy to blog lately. Sorry about that. I’ll try to do better, I swear.

A weekend up at the cabin and we were put in charge of Sunday breakfast. Since there was also going to be some ah-maz-ingly naughty biscuits and gravy, we decided to keep our recipe paleo-friendly to even things out a bit.

Our frittata turned out very yummy and the leftovers were great reheated. Enjoy!


Ingredients

  • 8 eggs
  • 4 tablespoons milk
  • 10 slices bacon
  • 1 red bell pepper, diced
  • 2 cups sliced mushrooms
  • 2 cups packed spinach leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon hot sauce

Directions

  1. Preheat oven to 350.
  2. Whisk eggs, milk, salt, pepper, and hot sauce in a bowl and set aside.
  3. Fry bacon in a 12-inch cast iron skillet. Allow bacon to cool on a paper towel, then cut into small pieces. Reserve 2 teaspoons of the pan drippings.
  4. In the same skillet with the bacon drippings, cook mushrooms and red pepper for 5 minutes. Add the spinach leaves and cook just until the spinach wilts. Return the bacon to the pan.
  5. Pour eggs over the spinach mixture. Bake for 20-25 minutes or until the eggs are set.
  6. Remove from the oven, allow to cool 5 minutes (eggs will continue to cook) Cut into wedges and serve. Bam! Egg pie.

Next time I make this, I will definitely and add in some pepperjack cheese and sun-dried tomatoes…not that it needs it, but why not?

 

photo credit

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