Thursday, July 21, 2011
Taco Soup With left Over Avocado Cream!
Ingredients
1 32oz can Chicken Broth
2 large Chicken Breasts
1 6oz Can Tomato Paste
1 Small Call Enchillada Sauce
1 Onion Diced
3 Celery Stocks
2/3 Cup Chopped Carrot
1 Red Bell Pepper
1 Can Corn drained (leave this out if you are strict paleo)
2 tablespoons Chilli Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cumin
2 Tablespoons Jalapeno "Juice" (the liquid in a jar of Jalapenos)
Garnish:
1 bunch of Cilantro
Avocado cream or sliced avocado
Sliced Jalapenos
Lime
Directions: Boil Chicken breast until cooked through. Drain it. While the chicken cooks and cools, chop up all of the ingredients. In a large soup pot saute onion, bell pepper, carrot and celery. Once vegetables are cooked, about 5 minutes, add broth and remaining ingredients. Tear/Shred the Chicken breasts and add to the soup. Simmer until heated through. Serve with avocado (cream or normal), cilantro, Lime and Jalapenos if you love heat!
I can't believe I made this during summer. It was delicious even in the heat! I know corn can really spike your blood sugar, but it is barely a 1/4 cup per serving and really adds to the flavor or the soup. Enjoy it, either way! :)
Tuesday, July 19, 2011
Crab and Salmon Cakes with Avocado Cream and Mango Salsa
1 pouch of Salmon
1/2 a White Onion
1/2 Cup Roasted Red Bell Pepper
2 Eggs
1 Tablespoon Coconut Flower
1/3 Cup Ground up Pork Rinds
1 teaspoon Garlic Powder
1/4 teaspoon Cayenne Powder
for frying
1 Tablespoon Coconut oil
Avocado Cream
1 Avocado
1/3 cup Mayonnaise
1/4 cup Loose Cilantro
1 Lime (just the juice)
1/2 teaspoon Cumin
1/2 teaspoon Coriander
1 jar Habanero Mango Salsa
Directions: Finely dice onion and bell pepper. Drain crab and salmon AS BEST AS POSSIBLE. Add in 1 full egg, 1 egg yolk and the rest of the ingredients. Heat the coconut oil over medium high heat. Form the crab cakes and fry them until golden brown, about 5 minutes per side. While the cakes are frying combine all the ingredients for the Avocado cream in a Cuisinart and blend until combined. Remove that sauce and add in the salsa and blend until smooth. Then erve the crab cakes with a dollop of Avocado cream and drizzle with the mango salsa. The two sauces complement each other! One is cool and the other spicy, so it pleases all palettes!
Sunday, July 17, 2011
Pesto Burgers
1 Lb Ground Beef (grass fed ideal)
2 tablespoons Paleo pesto
1 onion
9 mushrooms
Directions:
Mix Pesto into the ground beef. Form 3 patties and place them in a large frying pan on medium high heat (or cook on a grill). Cook until no longer pink inside, flipping halfway through. While the burgers cook, thinly slice the onion and mushrooms. Place them in a frying pan and saute until both of the onions and mushrooms are cooked through. Serve up the burgers with the onion and mushrooms on top. Sorry the picture doesn't look super appetizing; it doesn't give this recipe justice. I had to defrost the meat last minute and it's partially cooked; that's why the "patty" isn't beautiful. The pesto burgers were delicious though!
Thursday, July 14, 2011
Creamy Pesto Pasta and Shrimp
My attempt at Home Made Pesto-
AKA- Super Garlicky- Needs to be Cooked- Pesto Sauce
Pesto
3 bunches of Fresh basil
7 Cloves of Garlic
½ Cup Walnuts
2-Tablespoon Pine Nuts
1-Cup Light Coconut Milk
Instructions: Combine all Ingredients in a food processor. If you dare- eat this raw. If your smart, cook with it! Mine turned out very heavy on the garlic. I have been cooking with it though in my eggs, shrimp and chicken and it is delicious and very flavorful after cooking!
Creamy Pesto Pasta and Shrimp
1lb Shrimp (or really as many as you want)
4 Heaping Tablespoons Homemade “pesto”
1 Cup Light Coconut Milk
½ Tablespoon Coconut Flower
**3 Tablespoons grated Parmesan cheese** Optional
Salt to taste
2 Tablespoons Butter or Ghee
2 Zucchini
1-Tablespoon Olive Oil
Instructions: Julian cut the zucchini. In a large frying pan sauté Zucchini Olive Oil and 1 tablespoon of “Pesto” until it zucchini reaches your desired softness. While it is cooking, in a small saucepan, or frying pan, melt 1 tablespoon of butter and 2 Tablespoons “pesto”. Turn the temperature to medium low and add in coconut milk and coconut flower. Let that simmer and stir it occasionally. Once it begins to thicken (about 5 minutes) add in the grated Parmesan and season it with salt to taste. When the zucchini is done, plate it. In the same pan heat the last Tablespoon of pesto, Tablespoon of Butter (or Ghee) and the shrimp (should be tailed, and ideally precooked). Sauté the shrimp until heated through. Then serve yourself up! Zucchini, shrimp then sauce!
I really really enjoyed this recipe. My friend Sam gave me the idea when she sautéed zucchini and garlic the other night! I know that dairy isn’t ideal, but I think the 3 Tablespoons of Parmesan made this dish! It was flavorful and satisfying and if a little bit of cheese is needed, then so be it!
Wednesday, July 13, 2011
Mediteranian Pizza and Cauliflower Pizza Crust
First of all "Paleo Pizza" is pretty much an oxymoron. So if your expecting this to taste like round table, your dreaming. There can’t be bread, nor cheese. This was my first attempt at a curst without almond flower. I figured that my cauli-tots were pretty hearty, so why not stiffen the mixture and try to make a pizza crust. For the most part I was happy with the results. My only regret was that I made it late at night and never tried it fresh. I ate it reheated at lunch and I still found it pretty satisfying. (hence the beautiful picture on a paper plate) I will try it again soon and eat it fresh! I could have easily eaten ½ the crust since it isn’t too big. I would recommend eating it all fresh that night! Or if you must store the crust separately and put the toppings on just before eating.
Cauliflower Pizza Crust
1 bag frozen Cauliflower
2 heads of Garlic
1 Cup Ground Pork Rinds (or almond flower, but I haven’t tried this)
2-3 eggs
1-Teaspoon Oregano
Olive oil Spray
Parchment paper
Preheat oven to 400 degrees. Defrost/ microwave the cauliflower in a large bowl. Drain off excess water. In a food processor grind up 2/3 bag or plain flavored pork rinds. It should make about ½ a cup worth of crumbs. Add in drained cauliflower and remaining ingredients*** start with two eggs only ad the third if the mixture is too dry***. Lay parchment paper on a baking sheet and spray generously with olive oil. With a spatula spread out the “dough” mixture into a 14inch circle. Bake for 45 minutes. Carefully separate the crust from the paper using a large spatula or flipper. Flip the crust over and bake another 15-20 minutes. It should be browned on top! Add on marinara and favorite pizza toppings.
My Mediterranean Pizza (toppings)
Pizza Sauce
½ lb Turkey sausage
Fresh Shredded Basil
Sun dried Tomatoes
Artichoke hearts
Sunday, July 3, 2011
Red White BlueBerry Salad and JELLO SHOTS!!
4th of July Ballin Salad
1/2 Watermellon
1 Honey Dew Melon
2 Pack of Blue Berries
Ball the melons, top with blueberries and enjoy!
And here is the link to the 4th of July jello shots :)
Have a fun safe Weekend!!!!
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