Category: Food

These paleo Parmesan Zucchini Slices came out wonderful.  I was quite surprised at how easy they are to make ~ you just need to make a “station” that includes the ingredients that you’ll be dipping the zucchini slices in.

So, let’s take a look at the ingredients needed.

Ingredients

• Olive oil, for frying
• 1 medium zucchini, sliced 1/4 inch thick
• 1 cup almond flour
• 1 egg, at room temperature and lightly beaten
• 1/4 cup parmigiano reggiano cheese, grated
• Salt and Pepper, to taste
• 1/4 cup paleo mayonnaise (I use the recipe here)
• 1 tablespoon dried basil or 1/4 cup fresh basil (chopped)

Directions

1. In a large skillet on medium heat, add enough olive oil to coat the bottom.
2. Slice the zucchini then dip both sides in the almond flour.
3. Next, dip both sides in the egg mixture.
4. Add the salt and pepper to the grated cheese then dip both sides of the zucchini in this mixture.
5. Fry the coated zucchini slices in oil until golden brown, about 2-3 minutes per side.
6. When the slices are ready, place them on a plate lined with a sheet of paper towel to absorb any extra oil.
7. In a blender, puree the mayonnaise and the basil together. This will be your dipping sauce.

And there you have it ~

A perfectly good side to any meal or a nice snack.  Yum!

With the holidays around the corner, this would make a good appetizer also.

For additional paleo recipes, click here.

I’d recommend this paleo Turkey Bacon, Tomato and Spinach Quiche because it is ~ quite simply ~ very very good.  (One disclaimer though (hehe), my husband didn’t like the crust ~ he’s simply not a fan of any paleo crusts.  Sigh …)

Since it’s just two of us, we did have leftovers which reheated very well the next day.

The paleo pie crust I used which uses almond flour was from Elana’s Pantry.  So far, this is the best paleo pie crust I have tried.

Ingredients

• 6 slices turkey bacon
• 1 teaspoon olive oil
• 2 large tomatoes, diced
• 2 cups spinach, chopped
• 8 eggs, at room temperature
• 1/4 cup feta cheese (or cheese of your choice)
• 1/2 cup almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 350° Farenheit.
2. Prepare the crust and roll it between two pieces of parchment paper then put it in a round glass pie pan.
3. Cook the turkey bacon in a skillet until crispy, cut it into small pieces then set it aside.
4. In the same skillet you used for the turkey bacon, add one teaspoon olive oil and allow that to warm.  Next add the tomatoes and spinach to the skillet and sauté them for a couple of minutes until the spinach gets a little wilty.
5. In a medium sized bowl, whisk together the eggs, almond milk, salt and pepper.
6. Layer the turkey bacon, tomatoes, cheese and spinach on top of the crust then pour the egg mixture over all.
7. Bake for approximately 40 minutes or until the eggs are totally cooked. (Insert a toothpick or the edge of a knife in the middle ~ it should come out clean.)
8. Allow this to cool a little before slicing.

This recipe was the first that I’ve tried from Livin Paleo and very few changes were made to it.  I’ll have to go back and see what other recipes she has as this one is a definite keeper.  Based on this, I’d recommend you’d head on over there to see what other pleasant surprises she might have.

I served the quiche with petite Lamb Burgers.

For additional paleo recipes, click here.

Are you looking for a simple savory paleo Chicken Salad? Well, then, this salad is for you.

One problem that people make when creating salads is that they don’t use enough mayonnaise.  Simple as that.  So, don’t be chintzy with the mayo and you’ll be fine.

Ready to see the recipe?

Ingredients

• 1 cooked chicken breast, sliced into bite sized pieces
• 3-4 tablespoons paleo mayonnaise (click here for a great recipe)
• 1/4 cup finely chopped red onion
• 7 chopped black olives (more or less)
• 7 chopped pimento stuffed green olives (more or less)
• 1 small yellow pepper, chopped
• Pinch of white pepper
• Salt, to taste

Directions

1. In a small bowl, combine all the ingredients except the salt and pepper.
2. Next, add a pinch of white pepper and salt a little at a time and taste until you get the right amount for your taste buds.

Next?  Enjoy!

For additional paleo recipes, click here.

As summer nears to an end, the tomato crops are being picked and given away to lucky people like us. But, what to do with gobs of tomatoes?

One idea was a simple paleo Tomato and Cucumber Salad.  Truly it does not get any easier than this. Well, you could complicate it if you really wanted to but … why?

So, here’s the recipe ~

Ingredients

• 4 large ripe tomatoes, cut into bite sized pieces
• 1 large cucumber, sliced into small chunks
• Black Olives, halved
• Fresh Basil, chopped coarsely
• Grapeola, a teaspoon or so
• Salt, a pinch
• Pepper, a pinch

Directions

1. In a small bowl, combine all the ingredients (except the Grapeola) then season with salt and pepper.
2. Once everything is combined, add the Grapeola a teaspoon at a time then stir until you get the right consistency.

That’s it!  I like to use Grapeola Grape Seed Oil with fresh salads like this.  Are you familiar with it?

Grapeola is a polyunsaturated oil that is rich in linoleic acid which is the main source for Omega-6.  One can use about half as much as other cooking oils and get the same results.

Grapeola is kosher, rich in Vitamin E and is free of cholesterol.  It also has a high smoke point and has a very light and mild flavor ~ that’s my favorite part.

So, I hope you enjoy this fresh light salad.

For additional paleo recipes, click here.

Kung Pao chicken is one of my favorite dishes. Have you ever tried it?

Normally found on Chinese restaurant menus, I was surprised when I found it on the menu of a local Thai restaurant.

But, I digress.

This recipe is so easy to make it will take you no time at all. I found the original recipe in the book Cooking Light but I adapted it to paleo-ize it.

Here it is for you to try ~

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons amino acids
• 2 teaspoons tapioca powder
• 1 teaspoon pure maple syrup
• 1/2 teaspoon minced ginger
• 1 teaspoon crushed red pepper
• 1 cup thinly sliced red bell pepper
• Fresh basil leaves
• 2 tablespoons chopped, unsalted, cashews

Directions

1. In a large skillet over low to medium heat, add the sesame oil and allow it to heat through.
2. Add the onion and stir until softened.
3. Add the garlic and blend with the onion, stirring, for approximately 1 minute.
4. Add the chicken and mix with the garlic and onion until it’s browned.
5. In a bowl, combine the water, amino acids, tapioca powder, pure maple syrup, minced ginger and the crushed red pepper and stir it together with a whisk.
6. Add the water mixture to the skillet and bring this to a boil.
7. Add the bell pepper and cook for approximately 2 minutes.
8. Allow the sauce to thicken then add 1 tablespoon of the cashews to the mixture.
9. Remove from the stove top then add the fresh basil on top along with the rest of the cashews.

I served this Paleo Kung Pao Chicken with a baked sweet potato and a slice or orange which helps cleanse the palette.

Enjoy!

For additional paleo recipes, click here.

Ahhh … chili.

We had a few chilly days (like my play on words?) in Minnesota recently and I thought chili would be good to prepare as a precursor to autumn being right around the corner.

Never too soon to get ready as autumn is my favorite time of year.

This Paleo Beef Chili with Fresh Tomatoes has enough flavor to make you come to your senses yet not too many that you’ll lose your mind. (For those who don’t know yet, I don’t like my food too spicy so add more spice if you feel you need to.)

Here’s the simple recipe for you to try …

Ingredients

• 2 teaspoons olive oil
• 1 pound ground beef
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon chipotle powder
• 2 garlic cloves, minced
• Dash of cayenne pepper
• 10 cherry tomatoes or 4 medium tomatoes, cut into small pieces
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• Dash of Worcestershire sauce
• Salt, to taste
• Pepper, to taste

Directions

1. In a large skillet, melt the olive oil then add the onion and cook until it’s clear.
2. Add the peppers to the onion and cook until they are soft.
3. Next add the garlic and stir until everything is well combined.
4. Add the beef and cook until it’s thoroughly brown.
5. Add the spices, salt, pepper and make sure everything is well combined.
6. Allow this mixture to cook through for about 10 minutes then add the tomatoes and cook another 5 minutes.

Next, enjoy!

You can serve this atop a bed of lettuce, wrap it in lettuce leaves or enjoy it by itself.

This recipe was adapted from one I found at AllRecipes Paleo Chili.

For additional paleo recipes, click here.

This Spicy Beef recipe is spicy and sweet ~ what a treat to your palette!

I made paleo sambal oelek (a spicy chili sauce) from scratch to use in this recipe and was quite surprised how it turned out.  Kudos to the maple syrup!

The Spicy Beef is easy to make although the sambal oelek takes a tad more time but it’s worth it.

So ~ here’s the Paleo Spicy Beef recipe for your review.  I’ve included a link below to make the sambal oelek from scratch unless you want to purchase it at the market (may or may not be paleo).

Ingredients

• 1.5 large white onions, finely chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoons fresh ginger, peeled and minced
• 1/2 tablespoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• Coarse salt and fresh ground pepper
• 1.34 pounds ground beef (approximately)
• 1 – 2 tablespoon homemade sambal oelek (depending how spicy you want it)

Directions

1. In a large skillet, saute the onions in olive oil over medium-high heat.
2. Add the garlic, ginger, coriander, cumin, and turmeric.
3. Season with salt and pepper then cook until fragrant.
4. Add the ground beef and cook through until it’s browned.
5. Stir in the paleo sambal oelek and cook through another 5-10 minutes tasting as you go along to adjust for more sambal oelek until you get the right spice flavor.

That’s pretty much it.  I served this on a bed of rice with sliced petite tomatoes and it was scrumptious!

Here’s the link for the homemade Paleo Sambal Oelek.

For additional paleo recipes, click here.

I made these burgers bite-size but if you wanted a full size burger you just need to add more meat when you grill them ~ just in time for summer grilling or even grilling them on the stovetop which is what I did.

These Paleo Spicy Grilled Lamb Burgers were truly a treat.  Even though I don’t enjoy spicy foods I put just enough red pepper flakes to give it a little “kick” without them being “too” spicy.

Let’s take a look at the recipe ~

Ingredients

• 1 pound ground lamb
• 2 tablespoons dried mint
• 2 tablespoons dried coriander
• 1 tablespoons dried oregano
• 1/2 teaspoon dried garlic or 1 teaspoon minced garlic cloves
• 1 teaspoon white wine vinegar
• 1 teaspoon pure maple syrup
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon olive oil

Directions

1. Preheat a skillet on medium heat and add the olive oil
2. Place the lamb in a large bowl then add the the mint, coriander, oregano, garlic, white wine vinegar, and maple syrup then mix everything together.
3.  Add the cumin, allspice, red pepper flakes, salt and black pepper then mix well.
4. Shape into 8 small patties (or 4 large ones).
5. Grill the burgers 5 – 10 minutes on each side, or until well done.

Pretty simple, no? I served these bite sized lamb burgers with rosemary roasted sweet potatoes and sliced tomatoes.

I’ll be putting this recipe on my “favorites list” as they really came out delicioso!

For additional Paleo recipes, click here.

This recipe was adapted from Spicy Lamb Burgers found on AllRecipes.com