Normally I choose a vinegar based dressing on my salad but sometimes you are just in the mood for a creamy dressing. Using an avocado is a nutritious, healthy and paleo dressing option.
Ingredients:
1/2 Avocado
1 Tbs Honey
Juice of 1 Lime
Salt and Pepper to Taste
Simple place avocado, honey and lime juice in a food processor or blender. Add a pinch of salt and pepper to taste. Toss dressing on salad greens and enjoy.
Playing with kale is a lot a fun. It’s a green veggie that can be prepared many ways. This salad goes as a great side dish to any meal.
Ingredients:
1 Lbs Kale cleaned and cut
1/4 cup White Raisins or Dry Cranberry
1/3 Cup Walnut lightly crushed
1 Tbs Honey
Juice of 1/2 lime
Juice of 1/2 Orange
Salt and Pepper to taste
Start by steaming kale lightly for about 5 minutes or until stem starts to soften. While steaming place juice of both lime and lemon in a large bowl with honey. Add salt, pepper and whisk together. Then, add nuts, raisins and toss well. When kale is done, while hot, toss it into bowl with the nuts and dressing. Toss everything together well and allow it to sit for a few minutes. Serve warm.
Avocados are great this time of year and finding new things to do with them is always fun. For this recipe I decided to kick a regular gauc recipe up a bit. With a fruity twists it can go with anything or be enjoyed on its own.
Ingredients:
2 Avocados (peeled and cut in half)
1 Lime
1/2 Cup Cilantro
1/2 cup Pineapple Chunks
Pinch Salt
Pinch Pepper
Start by crushing avocado in a bowl with the back of a fork. Add the juice of the lime and continue to crush avocado until you get a smooth constancy. Chop the cilantro well and add to avocado mix. You can also use a small food processor up to this point. Then chop the pineapple well and also add to avocado and cilantro. Now mix with a fork to combine. Add salt and pepper to taste. Serve cold with chips or on seafood.
I finally have a grill to play with and I have been having a blast coming up with new ideas. Since the grill it’s self gives meat a great unique flavor, a few little touches can make something really special. The end result is super juicy.
Ingredients:
4 quarter chicken on the bone
1 Tbs garlic
2 tsp salt
1/3 cup whisky (use cider as alternative)
3 Tbs Worcestershire sauce
1 tsp chipotle powder
Rinse and dry the chicken. I take the skin off to cut fat but that up to you. Season meat with garlic, salt and chipotle powder. Then pour over whisky and Worcestershire sauce. Allow meat to marinade for twenty minutes mixing up every few. Then place meat on hot grill set on medium high. Cook each side for about 8 minutes. Make sure the out side is slightly blackened and inside is cooked well. Enjoy!!!
I had made wonderful pork loin in the slow cooker and wanted to come with something great to pair with it. Playing off the smoky rich flavor I came up with this one. Kale is a super healthy green and it’s tough texture makes it fun to cook with, not getting soggy like other greens.
Ingredients:
1 lb Kale leaves clean, dry and cut in to big pieces
5 pieces of bacon chopped small
1 TBS Honey
1 tsp Chipotle Powder
2 TBS Water
Salt and Pepper to taste
Start by cooking off the bacon in a hit pan. Once pieces are hard, remove and place aside saving a bit of the grease in the pan. Now add kale and water over medium to low heat. Cook kale down for about 3 minutes and then add honey, chipotle, salt and pepper. Cook for an addition 5 min over medium low heat until kale is completely cooked and as soft as you would like. Serve hot.
I figured out this one by accident. I was trying to do something completely different and came up with this it. I live normal corn tortillas but since I try to paleo they are not an option. Plus this version held up better then a corn tortilla, more flexible and easier to work with.
Ingredients:
2 Large Ripe Plantains
1 Egg
1 tsp Baking Soda
1/2 tsp Salt
1/3 Cup Tapioca Flour
Place everything in a food processor and blend into a pure. Place one TBS rounds on a foiled cookie sheet far apart because they will spread. Bake at 375 degrees for about 15 minutes. Once edges become golden brown your done. Remove from over, allow to cool and serve with any filling.
With the weather getting nice it is fun to play with everything fresh in the market.
Ingredient:
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Orange Bell Pepper
1 Jalapeño
1 Cucumber
1/2 Cup Cilantro
1/2 Lemon
1 TBS Honey
Salt and Pepper to Taste
Start by cutting all the bell peppers and cucumber in to small pieces and add to bowl. Remove seeds from Jalapeño and dice small, add to bowl. Chop cilantro, add to bowl and toss. Add juice of the lemon, honey, salt and paper. Combine and allow the whole dish to chill in fridge for an hour. Serve cold. Enjoy!
Spring is finally here and time for good seafood! Crab cakes are easy to make and fun to eat. Normally crab cakes are filled with filler that is not gluten free. My gluten free recipe is sure to be a winner! Plus its even paleo friendly.
Ingredients-
1 Can Fresh Crab Meat
1/2 Cup Almond Flour plus 2 TBS for Dusting
2 TBS Tapioca
1/4 Lemon
1/2 tsp Salt
1 tsp Pepper
2 tsp Old Bay
2 tsp Parsley
2 Tbs Mustard
1 Egg
1 Onion
1 TBS Honey
Start by putting crab and egg in bowl mixing together by hand. Add all remaining ingredients except for the extra almond flour. Add more tapioca if mixture seems to wet. Then, form the meat into about five patties and place on a place. Dust each side with almond flour and place in fridge for twenty minutes. When your ready to eat, heat and oil pan and place each crab cake inside. Cook on medium high until each side is golden brown. About 4 min each side. Enjoy!
Who does not love fries! Fun to eat, always good and goes with everything. Well I wanted to come up with a healthy paleo version and I was very happy with the result.
Ingredient:
1 Large Carrot (mine was like 1/2 pound!)
1 Tbs Salt
Cooking Spray
Slice the carrot in half the long ways and then into quarts. Carefully slice each piece again into long fry like strips. Place in a big bowl and spray well will cooking spray or oil. Toss with salt. Lay carrots on a large foiled cookie sheet. Bake at 500 degrees for about 20 – 25 minutes until golden.
Mexican shrimp cocktail is a bit different then tradition ship cocktail you find in a seafood restaurant. It is more like a cold soup. It can be served as an appetizer or meal with a few fun sides.
Ingredient:
1 lb Shrimp
1 1/2 Cups Clamata Juice
1 Avocado Diced
1/2 Red Onion Diced
1/3 Cup Ketchup
1 TBS Mustard
1/4 Cup Traditional Bottled Cocktail Sauce (or 1 TBS horseradish)
1/2 Cup Cilantro
Salt and Pepper to taste
Start by coating the shrimp in salt and pepper. Cook the shrimp off quickly on a hot pan until pick. Once shrimp are done remove from pan and cool in fridge. Now, in a separate whisk together clamata juice, ketchup, mustard and cocktail sauce. Then add onion, avocado and cilantro and mix it all together. When shrimp is cool, add to bowl of sauce and combine. Serve cold and enjoy!
Guilt Free Foodie Cutie 