Cauliflower salad, aka not potato salad. For when you want a lighter side dish for those warm weather BBQs.
2 pounds cauliflower florets, cooked until tender
1/2 cup mayonnaise
2 tbl Dijon mustard
2 tbl yellow mustard
1 tbl white wine vinegar
1/2 pound cooked bacon, crisp and diced (uncured and nitrate free for Whole30)
3 hard boiled eggs, chopped
2stalks celery, thinly sliced
2 tbl chives, minced
1 tbl dill, minced
Kosher salt and pepper to taste
Green Thai curry chicken
Eat as is, serve over cauliflower rice, etc.
I created this delicious recipe for a party, so it yields approximately 65 cupcakes. While the point of paleo is NOT to eat dessert, it is fun to have options for parties that are slightly better for you than normal.
Coconut red Thai curry mussels
2 pounds fresh mussels, cleaned and debearded
1 tbl ghee
3 leeks, quartered and sliced
2 cloves garlic, minced
1 pound riced butternut squash
3 cups chicken broth
2.5 tbl red Thai curry paste
2/3 cup full fat coconut milk
Kosher salt and pepper
Sauté leeks, garlic, and squash in ghee over medium high heat for 5 minutes. Add chicken broth and curry paste and mix well. Add coconut milk and mussels. Cover and cook for 6 minutes. DISCARD any mussels that haven’t opened and enjoy the rest.
Mini chocolate/dark chocolate churro pancakes!
1 overripe banana, mashed
2 large eggs
1/8 tsp salt
1/4 tsp baking powder
1 tbl cacao powder for dark chocolate, milk tbl cocoa powder for chocolate
3 tbl SFH pure whey churro flavor protein powder
Whisk together 1 mashed overripe banana, 2 large eggs, 1/8 tsp sea or kosher salt, 1/4 tsp baking powder, 1/4 tsp vanilla extract, 1 tbl cacao powder (substitute cocoa powder for less “dark” chocolate flavor), 3 tbl churro pure whey protein powder. Cook 1 tbl batter per pancake in nonstick skillet over medium heat, 2 min on side one, 1 min side two. Makes 14 miniature pancakes.
Back in 2012, I created a recipe (here) for paleo gingerbread. Last night I really wanted to make a batch, but it was late, and I didn’t have the correct ingredients. No biggie, just created a new, simplified version! Had to give it a new name, so based on the ingredients, here you have it, flourless pumpkin gingerbread! Love it. Fast, easy, super light in texture, and not too sweet with just 1 1/2 teaspoon agave per serving!
Paleo flourless pumpkin gingerbread
Ingredients (8×8″ pan = 16 squares):
1 cup canned pumpkin
1 cup creamy cashew butter
1/4 cup organic blue agave
3 large eggs
1/4 tsp. kosher salt
1/2 tbl. vanilla extract
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/4 + 1/8 tsp. ground nutmeg
1/4 + 1/8 tsp. ground cloves
1/4 + 1/8 tsp. ground allspice
Method:
Preheat oven to 350°F. In your stand mixer with paddle attachment blend pumpkin and almond butter together. Add eggs, when combined add agave and remaining ingredients, scraping sides of mixing bowl as needed. When fully combined, pour batter into an 8×8″ baking dish lined with parchment paper or greased with coconut oil. Bake at 350°F for 35 minutes.
I was making this for a meeting and baked the recipe in a disposable, non-stick, Reynolds 8×8″ dish, which I sprayed with coconut oil spray just as a precaution. Didn’t stick at all!
Yes, you’ve seen this recipe before! This time with homemade sweet potato gnocchi instead of Cappello’s gnocchi.
Paleo chicken and sweet potato gnocchi soup
Ingredients:
1 batch paleo sweet potato gnocchi (recipe here)
2-3 tbl. ghee or extra virgin olive oil
3-4 chicken breasts, diced
1 large onion, diced
One pound carrots, shredded
6-8 celery stalks, thinly sliced
4 cloves garlic, minced
6-8 cups organic low sodium chicken broth
22oz So Delicous culinary coconut milk (it isn’t as coconut-ty as other brands)
3-4 cups baby spinach, washed
8 sprigs fresh thyme, thyme leaves only
Kosher salt
Pepper
Method:
Prepare the gnocchi dough as described. Since these are going in a soup, I made 1/2 tbl size gnocchi instead of 1 tbl. size. In a large pot over medium high heat, heat 1 tbl. ghee and 1 tbl. olive oil. Season chicken liberally with salt and pepper. When ghee/oil is hot add chicken, onion, celery, carrot, and garlic to the pot. Sauté until chicken is no longer pink. Add chicken broth (start with 6 cups, add more at the end if you’d like the soup thinner) and thyme leaves. Bring soup to a boil and add gnocchi. Gnocchi will float when done. Reduce heat, stir in coconut milk, spinach, and season to taste with salt and pepper.
Winter squash is in season!!! I love winter squash: butternut, acorn, delicata, sugar pumpkin, spaghetti squash. I haven’t tried them all yet: buttercup, blue hubbard, kabocha, and others have not made it into my kitchen.
Cut and roast them, turn them into soup, use them as nutritious filler in other recipes…I just love them!
The idea for this stuffed squash came to me as I pulled up to the local farm stand today.
Whole30 stuffed delicata squash
Ingredients:
4 delicata squash
1 large sweet onion, chopped
2 apples, peeled, cored, and chopped
1 clove garlic, minced
20oz Whole30 compliant bacon (uncured, nitrate free, no sugar added; I used Pederson’s)
12oz Aidells chicken apple sausage (no sugar added, no nitrates, Whole30 compliant)
1 pound mashed sugar pumpkin (fresh or packaged)
15 sage leaves, chiffonade
leaves from 3 sprigs thyme
Kosher salt
Pepper
Olive oil/ghee
Method:
Preheat oven to 375°F. Slice delicata squash in half lengthwise. Brush the cut side with olive oil (I used extra virgin) and sprinkle with salt and pepper. Place cut side up on baking sheets and bake at 37°5 for 30 minutes.
Chop bacon and cook in a skillet over medium heat to desired crispness. Move to paper towels to drain. Reserve some bacon fat in the skillet. Add the chicken apple sausage to the skilled and cook through, move to paper towels to drain excess bacon fat.
In a large sauté pan heat 1 tbl. ghee and 1 tbl. olive oil over medium high heat. Add onion and sauté. Once onion begins to soften add apples. Add garlic and sauté until onion and apples are soft. Mix sage, thyme leaves, and pumpkin. Add bacon and sausage to mixture and season with salt and pepper.
Scoop seeds from squash and discard. Stuff each squash with the onion, apple, and meat mixture. Bake at 375°F for an additional 15 minutes.
