Tag Archives: paleo

Maple Glazer Persimmon

I always had a fun with persimmons. They come out for a bit in the fall a bit expensive but look really cool. They are kind of similar to a tomato with bright orange color and sweetness of a sweet potato.

Ingredients:
8 persimmons
1/4 Cup maple syrup to
2 tablespoons olive oil
Pinch of salt

Start by washing the persimmons and cutting off the top. Slice each into six even pieces and throw them into a bowl. Now add maple syrup olive oil and salt to the bowl. Toss together well by hand. Spread out on a foiled baking dish. Bake at 425 degrees for about 30 minutes. The outsides will start to brown and get crispy. Serve hot!

Note: persimmons have a puckering quality. Which means once prepared they can create a very dry mouth feeling that takes time to get used to. One way to avoid this is by soaking the slices in salt water for 5 minutes and then rinse before you add the maple syrup or any of the ingredients.

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Paleo Chilli

Chili season is now in full swing. A warm easy dinner great for weeknights or game night. I wanted to come up with the crockpot version that was completely Paleo. No beans or rice needed for this version.

Ingredients:
1 1/2 pounds ground beef or ground turkey
1 large onion chopped
2 tablespoons olive oil
1 can crushed tomatoes
2 medium sweet potatoes peeled and chopped
1/2 tablespoon sage
1/2 tablespoon oregano
2 tablespoons honey
1 tsp salt
1 tablespoon chipotle powder
3/4 tablespoon chili powder
2 teaspoons Worchester optional
1/3 cup apple cider

Start by browning onions and meat on a large pan with the olive oil. Once browned drain fat off and pour meat into the crockpot. Add crushed tomatoes, chili powder, chipotle powder, oregano, sage, salt, honey and Worcestershire sauce. Mix well. Now add sweet potato and apple cider mix again gently. Cook on low with a lid for about eight hours. Serve hot!

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Tropical Green Monster Smoothie

I drink a green smoothie almost everyday changing the recipe all the time. With a smoothie bar at work I have plenty of things to play with. William-Sonoma is doing a “not your typical smoothie project”.   They asked me to share a heathy smoothie recipe that was a bit out side the box. My favorite smoothie fit the request perfect and I decided to share. This smoothie recipe is gluten free, paleo, nut free and vegan.

Ingredients:

1 1/3 cup coconut milk

1/2 cup frozen spinach

3/4 cup frozen mango

2 tablespoon sunflower butter

Simple place everything in blend and blend very well. Using frozen fruit and spinach is the trick to making the smoothie smooth and creamy. With frozen ingredients their is no need for any ice. My favorite blender is a vita mix and it tends to be the best at blending frozen fruit. Sunflower butter adds the protein you want in a smoothie with a unique flavor. Sunflower butter seems to be a bit more subtle in flavor then other nut butters.

Williams-Sanoma has a great line up of blenders. Check them out here http://www.williams-sonoma.com/shop/electrics/blenders/IMG_4565 IMG_4566 IMG_4567 IMG_4568

Maple Soda

While trying to cut all junk out of my diet I am learning more and more how regular soda and diet soda are terrible for you. I have a soda stream and I am always trying to come up with new soda recipes that are healthy and delicious. Using fruit is easy and fun but I wanted to come up with something that’s more like cola and acceptable on the Paleo diet. Maple syrup like honey is Paleo approved as an all natural sweetener. When using in moderation it works great in many recipes. The most important thing is to make sure it’s all natural maple syrup. Yes the the expensive kind from the store. The only ingredient should be all natural maple syrup and grade B is the best.

Ingredients:
16oz Soda Water or Seltzer
3/4 Tablespoon maple syrup

Simply pour soda water in a wide glass. Add maple syrup and stir gently with a spoon. The more syrup you add the thicker it will get so depends on the sweetness level you want. I like it just lightly sweet. Serve cold and enjoy!

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Maple Balsamic Dressing

I recently returned from Vermont and I now have a new found love for Maple Syrup. The real pure stuff. For a long time I have been buying the sugar free low cal stuff but more and more I learn how bad the artificial stuff really is. Plus real maple syrup is paleo friendly and delicious. I have been finding uses for it well beyond pancakes and french toast. I love using it in coffee and with savory items. Try this dressing on any salad and you will amazed.

Ingredients:

1/4 Cup Balsamic (the higher the quality the better)
1/4 Cup Olive Oil
4 Tablespoon Real Maple Syrup (Grade B is best)
1 inch of Salt

Place everything in a bowl and whisk well. Store in an airtight container. Serve tossed with any salad.

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Marinaded Mushrooms

Marinaded mushrooms are easy to find on any olive bar or in a jar with other italian speciality foods. They are super easy to make and fun to serve. Try this one at your next party.

Ingredients:

2 pounds button mushrooms cleaned
1 Tablespoon Salt
1 Tablespoon Tamari (gf soy sauce)
1 Tablespoon Wishchester Sauce
1 Tablespoon Olive Oil
2 teaspoons dry parsley
1 Tablespoon Honey

Start by cutting the mushrooms into 4-6 pieces depending on how big they are. Place the mushroom in a pot of water with the salt. Bring the water to a simmer and cook for about 5 more minutes. The mushrooms will start to get soft and a bit darker. Gently strain the mushrooms and pour in to a bowl to cook for 30 minutes. In a separate bowl mix together all remaining ingredients to make marinade. When ready pour marinade over mushrooms and mix gently. Serve cold or at room temp.

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Stewed Okra

I recently started loving okra. My mom always hated it so I never had it growing up. It reminds be of a giant green beans in a way but super juicy. It has slime like texture inside which takes some getting use to but when cooking with it that liquid really helps thicken any sauce naturally. This is one of Jays favorite veggie dishes so I make it a lot in the fall when Okra is in season.

Ingredients:
1 Pound Fresh Okra
1 Tablespoon Oil
1/2 Cup Tomato Sauce (can also be crushed tomato)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Wine / Hard Cider or Water

Start by washing the okra and cutting into 1/2 inch size chunks. Add oil to pan and heat. Toss in Okra, salt, pepper and cook over high heat for 5 minutes on high. Add wine or cider and lower heat to medium. Now add tomato sauce and mix gently. Cook for another 10-15 minutes over medium heat until sauce thickens and okra becomes soft. Serve hot as a side dish with any protein.

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Simple Harvest Soup

I went apple picking over the weekend and now have a case of amazing local apples. It’s a perfect day to make my first soup of the season.

Ingredients:

1 small onion chopped
2 large apples (smoke house work best
2 small sweet potatoes
1 Tablespoon olive oil
1 Tablespoon Honey
1 teaspoon salt
1 teaspoon pepper
4 Cups Broth (chicken, beef or veggie)

Pour oil into a medium size pot. Turn heat on and add onion. Allow onion to cook a few minutes or until they begin to become transparent. As onions cook peel and chop apples and sweet potatoes into large chunks. When onions are ready add sweet potatoes, apple, salt and pepper. Stir and continue to cook together for five minutes. Then add broth. Bring to a boil and then lower flame to a light simmer. Place cover on pot and cook at this temp for 1.5 hours. Now shut heat off and either purée with food processor or blender until soup is smooth and creamy. Cook uncovered for another ten minutes. Serve hot.

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Brussel Sprouts on a Stick

All the fall produce is starting to slowly appear. It’s fun going to the market and finding something new to play with. This week they had big beautiful Brussel sprouts that I wanted to play with on the grill. This recipe is easy and fun to eat.

Ingredients:
1 Lb Brussel Sprouts
2 Tbs Olive Oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
4-8 soaked wooden skewers

Start by washing and drying all the brussel sprouts. Then trim the hard piece off the button and slice them each in half. Place all the cut halves in a big bowl and toss with EVOO, salt, pepper and celery salt. Place seasoned halves on wooden skewers. Place them on the grill cooking about 4 minutes each side. Watch them so they don’t burn, you want nice grill marks on each side. Serve simple on the stick with any protein. Enjoy!

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Roated Corn Salad

It is totally corn season right now. It’s like 10 for $2. Sometimes I am tired of the same old corn on the cob. I wanted to make an easy side dish with some extra grilled corn that would go with anything.

Ingredients:
2 Corn on the Cobs
1 Red Pepper
1/2 Teaspoon Salt
1/2 Tbs Olive Oil
1 teaspoon Honey
1/2 teaspoon Pepper

Start by grilling the corn well in the husk. Also grill the whole red pepper until the outside is completely charred then remove and cool. Once cooled scrape of the burnt peel by hand. This should happen really easy. Do not rinse the pepper, a bit of burnt skin is fine. Remove the top and the seeds inside. Lay the pepper flat and slice into strips. Place pepper into a big bowl. Now take the husk off the corn and cut of all the pieces off and also place in the bowl with sliced pepper. Finally add the oil, honey, salt and pepper. Mix well by hand and serve hot or cold. Enjoy!!!!

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