Tuesday, May 31, 2011

Pizza Bites

NOTE:  We have recently started making these in the microwave - instant snacks.  We just put the pepperoni on a plate, top with the sauce and cheese and 35 seconds in the microwave is pretty darn delicious!!


This is one of my favorite new things ever.  We've made them two days in a row and this is just the beginning - the kids are begging for more.  This is not a meal - definitely a snack.    So good.  And the best part is that everyone in the family can add the toppings they like - kids only like cheese, good.  Mom and dad like green pepper, mushrooms and goat cheese, good.  Everyone's happy.

Preheat oven to 400.
Step 1.  Lay pepperoni out on a baking sheet (I doubled up the pepperoni so they are a stack of two).  Bake for 4 minutes, flip the peps and bake for another 4 minutes.

Step. 2.  (You want them black and crispy - these were not done enough).  Top with your favorite toppings.  We added a spoonful of pizza sauce and mozzarella cheese.  Mmmmmm.....

Step 3.  Return to the oven until toppings are warm/melted.  These were in for another 4 minutes.

Wednesday, May 11, 2011

Chicken, Shiitake and Bok Choy Stir Fry

I found this amazing recipe on the CrossFit Santa Cruz Central website.  We have made this three times.  This week.  It's amazing and delicious and I'm happy to share it here.   (So Easy!!)

You will need:
1 pound of chicken breasts cut into small pieces
2 Tbsp coconut oil
4 baby bok choy
1 sweet onion, sliced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
18-20 sliced mushrooms (shiitake or other premium mushrooms)
2 Tbsp toasted sesame seeds
1/2 cup coconut aminos, divided

1.  Marinate chicken pieces in 1/4 cup coconut aminos for at least a half hour (up to 8 hours)
2.  In large skillet or wok, heat 1 Tbsp coconut oil over med/high heat.  Add chicken and saute until browned.  Remove from pan and set aside.
3.  Add another 1 Tbsp coconut oil to pan and saute garlic, onion and ginger.  After a couple of minutes, add bok choy and mushrooms.  Saute until soft.  Slowly add remaining coconut aminos.
4.  In a separate frying pan heat sesame seeds over med/high heat until they are browned.
5.  Add chicken and sesame seeds to veggie pan and stir until well mixed.   Enjoy!

Friday, April 22, 2011

Stuffed Cherry Tomatoes

These bite sized tomatoes make eating veggies so much more fun
You will need:
30 cherry tomatoes
1 cup fresh basil leaves
1/2 fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
1 large clove garlic, quartered
1/8 tsp black pepper
2 Tbsp olive oil
4 oz goat cheese, crumbled
very small narrow spoon

1.  Slice off the very top of each tomato.  Cut a thin slice off the bottom so that it stands level.  Scoop out tomatoes from the top using a very small narrow spoon.  Turn upside down on paper towels to drain. 

2.  In a blender or food processor combine 1 cup basil, the parsley, pine nuts, garlic and pepper.  Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides.  With the machine running, gradually add oil and blend to the consistency of soft butter.  Transfer to a small bowl and stir in the goat cheese.  

3.  Spoon cheese mixture into a small ziplock bag.  Snip a very small hole in one corner of the bag.  Squeeze the cheese mixture into the tomato shells.   Serve immediately or cover and chill for up to 4 hours. 

Thursday, March 10, 2011

We Are Still Eating

Sorry for the lack of posts and recipes.  The thing about eating a primal diet is that it doesn't have to be very complicated.  When you are eating clean, real food, the preparation becomes pretty easy.  Cut up some veggies, grill some meat.  Avocados always on the ready.  So we tend to eat a lot of the same food every week.  That's not to say we are getting bored with it - the food we eat is delicious and we usually end our dinner saying that we could not have eaten food that good if we had gone out to eat.  But we are keeping it pretty simple.

I did find an AMAZING website that I wanted to share with you for when you are looking for something new or more impressive to make for company.  It's called the Food Lovers Primal Palate and it's like a food magazine for primal recipes.  The pictures are mouth watering.  We tried the chicken thigh recipe last week and my kids were begging me to make it again.  It's a great resource.

Also, Costco is selling chicken and turkey meatballs that are gluten free (the do contain cheese) and only 2 grams of carbs in three meatballs.  We are going to be trying them tonight on lettuce wraps with a low-sugar marinara sauce.

Monday, November 1, 2010

Paleo Pumpkin Bisque

Lobster bisque is one of my all time favorite things in the world.  When I found this recipe I was over the moon.  It's perfect for fall, and for a comfort food that's completely and totally good for you.  Mmmmm....bisque.


For four servings you will need:

2 cloves of garlic, crushed or minced
1/2 tsp Thai red chili paste
1 Tbsp clarified butter
1 can pureed pumpkin
2 cups water
1 can coconut milk
1-2 cups left over chicken (or crab or shrimp if you have it)

1.  Add garlic, chili paste and butter to a large sauce pan.  Turn heat to medium.
2.  Add pumpkin, water and coconut milk.  Salt and pepper to taste
3.  Bring soup to boil and add meat.   Cover and turn off heat.
4.  Let sit for 10 minutes allowing the meat to heat through.  Serve with a salad.

Sunday, October 17, 2010

Pumpkin Brownies

I found this recipe on This Primal Life.  The cool thing is that you can use any kind of nut butter (we used Sunbutter because of our nut allergy), and any kind of squash.  We used canned pumpkin and they were delicious.  Like you could serve these to other people who don't eat a paleo diet.  They are that good.

We changed up the original recipe a little - added some vanilla, spices and topped them with organic dark chocolate chips.

For 9 large brownies you will need:
1 cup of almond butter or sunbutter (or any other nut butter you prefer)
3/4 cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmet
1/4 tsp allspice
Chocolate chips optional

1.  Preheat oven to 350.
2.  Combine all ingredients (except chocolate chips) in a large bowl.
3.  Pour into a greased 8x8 baking pan.
4.  Bake 25-30 minutes or until a toothpick comes out clean.

Saturday, October 9, 2010

Why Diet Soda Makes You Fat

The Skinny on Agave

I follow a blog by a dietitian/nutritionist.  She believes whole-heartedly in the Paleo diet.  And she recently wrote about agave nectar.  And how it's like high-fructose corn syrup on steroids.   There's a bunch of science behind it like it has more fructose than glucose and more fructose is not what we need in our bodies.  You can read all about it here.

I have a recipe on this blog that uses agave nectar.  It's one of my favorites - the paleo margarita.  And the thing is that I haven't found an acceptable substitute for the agave.  Honey doesn't work.  Trust me, I've tried it.  And the Nor-Cal margarita just isn't my thing.  Based on the fact that I only drink a margarita once or twice a month, I'm going to be ok with the agave for now.  You will have to make your own choices. And if you find something else I can use in the margarita that makes it taste as good, please let us know in comments.

Sunday, October 3, 2010

Caramelized Scallops

It's Sunday night and of course we are serving shell fish.  I found this great recipe on a website called This Primal Life.  I am always looking for new ways to prepare scallops.  This recipe with a balsamic reduction sauce may just be my new favorite.


For 4 servings you will need:
1 pound sea scallops
salt & pepper
1-2 Tbsp butter
fresh basil or other herb for sprinkling

For the sauce you will need:
1/2 cup balsamic vinegar
1 Tbsp butter

1.  In a small sauce pan heat the vinegar over medium high heat until reduced by half.  Add the butter and stir until blended.  Set aside.
2.  Lay scallops on a paper towel and try to remove as much moisture as possible.  Salt and pepper both sides.
3.  Heat 1/2 the butter in a large saute pan until the butter just begins to brown.  Gently lay 1/2 the scallops in the pan.  Do not disturb for 2 - 2 1/2 minutes.
4.  Gently turn them over with tongs and let cook for another minute.  Remove from pan, add more butter and repeat with remaining scallops.
5.  Spoon sauce onto plates and place scallops on sauce.

Paleo Pasta

Squash?  Gross.  I have never been a squash eater.  But then my friend Lisa bought Robb Wolf's new book and told me that the spaghetti squash recipe is amazing, that it tastes just like angel hair pasta, and that it can be served in lots of fun ways.  Like with olive oil, garlic, salt and pepper.  Or with a marinara meat sauce.  Which I can't wait to try.

I have to say, I'm not sure if I cooked it long enough - the texture was a little crunchy.  But the taste was good.  Score one more for Robb Wolf!


For four servings you will need:
1 spaghetti squash
salt & pepper
garlic
olive oil

1.  Preheat oven to 375.  
2.  Carefully cut squash in half lengthwise.  Scoop out all of the seeds and mushy part.
3.  Place the squash halves face down in a baking dish and add 1/4 cup of water.  Bake for 30 minutes.
4.  Use a fork to scoop out all of the "pasta".  Be careful - the squash is hot.  Mine was - I didn't have time to let it cool.
5.  Top with a Tbsp of olive oil, salt and pepper and garlic.  Or try your favorite pasta topping.

Sunday, September 19, 2010

Coconut Banana Muffins

As mentioned before a friend asked me to bake some paleo goodies for a fundraiser.  I had a really hard time finding anything - but this recipe may just do the trick.  The consistency is very nice, and the coconut almost gives them a pumpkin bread flavor.



For 12 muffins you will need:
1 cup coconut flour
6 eggs
3 ripe bananas (mashed)
2 Tbsp melted butter
2 Tbsp coconut oil
2 Tbsp milk (or coconut milk)
3 Tbsp honey
1 tsp baking powder
1/2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1.  Preheat oven to 350
2.  In a small bowl, mix coconut flour and baking powder
3.  In a large bowl, beat eggs gradually.  Then add milk, agave nectar, coconut oil, butter, salt, vanilla and spices.
4.  Add coconut mixture to egg mixture.   Then add mashed bananas.
5.  Fill muffin cups and bake at 350 for 25 minutes.  They are done when a toothpick inserted in the middle of the muffins comes out clean.

Melissa's Dark Chocolate Brownies

A friend asked me to make some baked goods for a fundraiser she is hosting at her CrossFit box.  Paleo goodies.  Except we don't eat a lot of "goodies" on the paleo diet.  I have spent a long and frustrating weekend trying lots of recipes from the web, and not very many of them were good enough to serve to other people!  This brownie recipe was one that we tried.  While the brownies were somewhat gooey and not very pretty (not enough to sell at a bake sale) - they were pretty delicious and can be eaten with a fork.  If you are a chocolate fiend, treat yourself once in a blue moon!

For one 8x8 pan of brownies you will need:
14 oz walnut butter (blend a bag of chopped baking walnuts in food processor)
1 egg
1/2 cup honey
1/2 cup agave nectar
1/2 cup cocoa powder
1 Tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
2 oz dark chopped chocolate

1.  Preheat oven to 325.  Blend walnut butter, egg, vanilla, honey and agave
2.  Add cocoa, salt and baking soda
3.  When blended smoothly, add dark chocolate
4.  Pour into greased 8x8 baking pan
5.  Bake at 325 for 35 minutes.