Best Mistake of the Week: Mashed Veggies with Roasted Garlic – so yummy!

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Roasted Garlic Autumn Root Vegetable Mash

Well, I intended to make this Roasted Garlic Root Vegetable Mash recipe for Thanksgiving Dinner.  But, of course, I ran out of time!  Since the ingredients were still available I decided to make it as a side dish for my leftover Turkey.  Boy oh boy, this is definitely the best mistake I’ve made all week!

The recipe can be found at nomnompaleo.com and is definitely delicious!!!  It would be a great side – and I will try to make it ahead of time for the next holiday.  In the meantime, I will be happy for this mistake … it saved the day!

http://nomnompaleo.com/post/67492566195/roasted-garlic-autumn-root-vegetable-mash

Nourishment on the Road!

Summertime is travel-time for many people … and I was no exception this Summer.  My travels took me to Colorado to celebrate the 4th of July events in the Denver/Boulder area.  At first, I was quite concerned that it would be difficult to make healthy choices on the road – but (in fact) I am happy to report that “it was not difficult at all”!

Here is a quick look at what nourishment on the road looks like to me:

ontheroad

Breakfasts:

  • Poached Eggs with veggies, avocado and fresh fruit (the Buff in Boulder, CO)
  • Bacon, Eggs and fresh berries (The JW Marriott, Boulder, CO)
  • Bacon, Eggs and fresh fruit (the Buff in Boulder, CO)

Lunches:

  • House Salad with 1/2 Turkey/Bacon/Avocado sandwich “deconstructed” (The Rock Ship Grill at the Red Rocks Amphitheater, Morrison, CO)
  • Flatiron Steak Salad [no potato, no cheese, dressing on the side] with fresh avocado (the ModMarket, Longmont, CO)

Dinners:

  • Herb Crusted Wild Salmon with sage-cauliflower puree and roasted root medley (Blooming Beets Kitchen in Boulder, CO)
  • “Barker Burger” Grass Finished Bunless Burger with sage-cauliflower puree and Swiss Chard medley (Blooming Beets Kitchen in Boulder, CO)
  • The Elk Burger with Bacon and Avocado [no bun]  (Wapiti Restaurant & Pub in Estes Park, CO)

Snacks:

  • Raw macadamia nuts, pistachios and coconut flakes – a sort of trail mix that traveled with us everywhere we went (Sprouts Supermarket in Boulder, CO)
  • Water, water and more water!
  • Yes  … coffee, too!!!

See how easy that was?  whew!!!!

Summer Seafood Grilling – Wild Caught and Paleo of Course!

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Summer Seafood Grilling – Wild Caught and Paleo of Course!

 

This herb marinated salmon is delicious!

Marinate 2 wild caught salmon filets in a mixture of fresh herbs (I used parsley, thyme and rosemary), plus sea salt, black pepper and the juice of one lime.

While that marinates for 30 minutes, cut up (or “spiralize”) your veggies.  I sautéed one spiral cut zucchini and 1/2 onion, sliced in a bit of ghee … and sliced a fresh tomato, and cucumber up (tossed in olive oil, lemon juice and fresh basil) for a side-salad.

Once the veggies are ready, fire up your charcoal or gas grill 🙂  Grill the salmon on warmest part of your grill – about 4 to 6 minutes – then flip to grill the other side.

Plate your salmon and veggies .  We topped the spiral zucchini with a dollop of sun-dried tomato and olive pesto (you can make your own, or use the store bought version shown here) or your favorite seasoning.

Ahhhhh! Enjoy the wonderful flavors!

Hosting a Perfectly Paleo Dinner Party!

As part of my commitment to clean eating this month, I decided to challenge myself to put together an entire party full of paleo eats that were fit for sharing with friends.  So … we offered up invites to a few close friends and hosted our first-ever “Perfectly Paleo Dinner Party”.   Since everyone attending was at some stage of a “WHOLE 30“, we started with “mocktails” (okay, okay, it was Perrier garnished with some colorful fruit)!

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Perfectly Paleo Dinner Party

Appetizers were antipasti skewers with a dipping oil seasoned with some good italian herbs.  So far, so good.  Followed by Fruity Kale Salad, Zucchini Fritters, Spaghetti Squash (seasoned with lemon juice and fresh basil, salt and pepper, and Balsamic Chicken Breasts.  The chicken is a recipe I found in “It Starts with Food“.  Great book!

I normally don’t do desserts – ESPECIALLY when I am in the midst of a “whole30”, but this being a very special occasion, I did make a batch of Paleo Zucchini Bread and a Paleo Apple-Berry Pie to share with guests.

I intended to take more pictures, but was enjoying myself so much that I forgot.  And actually, some of the food was just gone!  Vanished!   Adios!  But by all measures this was a success.  By the end of the evening we were nourished by time spent with great friends, sharing and laughter …  and “oh, yes” very satisfying and nutritious foods, too!  HOORAY for Perfectly Paleo dinner parties!!!

Seriously???? Great tasting Paleo Zucchini Bread!!!!

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Paleo Zucchini Bread

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe in the Against all Grain cookbook.  One of my favorites!  I adapted the recipe by leaving out the honey, and substituting applesauce.  The bread was not sweet, but very delicious!

  • Coconut oil for greasing the pan
  • 1 cup Organic Zucchini – shredded
  • 1/2 teaspoon Sea Salt
  • 1 1/2  cups blanched almond flour
  • 2 teaspoons Organic Cinnamon
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Nutmeg
  • 3 Organic Free Range Eggs, beaten
  • 1/4 cup Organic Unsweetened Applesauce
  • 1 ripe Organic Banana

Preheat oven to 350F.  Shred zucchini using food processor shredding blade.  Sprinkle salt on zucchini and let rest for 10 minutes.  Meanwhile, grease loaf pan and place a piece of parchment paper on the bottom. Place dry ingredients in a small bowl and combine.  Place eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute until frothy and fully combined.  Squeeze the moisture from the zucchini and add to mixer bowl.  With mixer running, slowly add the dry ingredients until they have all been incorporated.  Spoon the batter in to the prepared loaf pan.  Bake 40 minutes until the middle is set and a toothpick comes out clean.

Mmmm.  If you have the opportunity to test a slice while it’s warm – don’t miss it!  IT IS AMAZING!!!

Oh! So yummy!!! Paleo Zucchini Fritters

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OH SO YUMMY … Paleo Zucchini Fritters

I was skeptical – but wanted to try a new vegetable for my first Paleo Dinner Party!  Wish I wouldn’t have waited so long to give this a try!

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe at one of my favorite places … Stupid Easy Paleo.  I cannot tell you how many great recipes I have found on this her site.  Please check it out!  In the meantime – I did not make many changes to her original recipe:

  • 3 Organic Zucchini, shredded to make about 4 cups
  • 2 teaspoons Sea Salt
  • 1/4 cup Organic Coconut Flour
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • pinch or cayenne pepper
  • Coconut oil for cooking

Shred zucchini in food processor.  Sprinkle with salt and toss well.  After a 10 minute rest, squeeze all the moisture from the zucchini until they are dry. Place in a dry bowl.  Add coconut flour, egg, peppers and baking soda.  Stir to combine.  Melt a large spoonful of coconut oil in a large skillet over medium heat.  Scoop 1/4 cup of mixture onto the pan and flatten until you get a patty.  Fill your skillet – and cook on each side 3-5 minutes until nicely browned.

Be sure to add fresh coconut oil to the skillet for your next batch!

Remove to a cooling rack so they do not get soggy.

No one will have trouble eating their veggies tonight 🙂

Wow!  So Yummy!  What a treat!!!

Salisbury Steak Dinner – Paleo Style


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Paleo Salisbury Steak – Mushroom Gravy with Veggies on the Side

I found this seriously-delicious recipe for Salisbury Steak and Mushroom Gravy on the paleOMG.com website.  Loved it!  I served it up with organic baby carrots (cooked a small amount of water seasoned with ghee and dill) and some organic kale salad that was “massaged” with a bit of salt and organic olive oil.  They were the perfect compliment to the steak!

Take a peek at the original recipe at paleOMG.com.  My version was modified just a bit:

  • 1 lb. Organic, Grass Fed Ground Beef (@$5 at Aldi) – YES! Aldi
  • 1 Cage free Organic Extra Large Brown Eggs (<$1 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon dried Thyme
Mix up all the ingredients for the steaks (above) into a large mixing bowl and use your hands to mix everything thoroughly. Form the meat into four oval patties. Cook in skillet about 3-5 minutes each side depending how thick you made them and how pink you want them inside.  Remove cooked patties and start the gravy:
  • 2 Tablespoons Organic Coconut Oil (< $1 from Herb Thyme)
  • ¾ cup Organic Beef Broth (@ $1 from Produce Depot)
  • ½ 6oz can Coconut Milk (@ $2 from Produce Depot)
  • 1 lb.  Organic Baby Bella Mushrooms, sliced  (@$4 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
Add coconut oil, onions, and garlic to the pan and cook over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.  Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
“So tasty!” is the perfect description –
Many thanks to the folks at PaleoOMG.com
Serve 4 people at approx $5 per serving.