Tag Archives: paleo

Paleo Hash

Looking for breakfast sides can be a challenge if you are avoiding bread and potatoes. I always keep cabbage on hand for a simple substitute. Hash is always a classic side so my version is a great replacement.

Ingredients:

2 Cups Shredded Cabbage
1/2 Small Onion
1 Tbs butter or oil
Salt and Pepper to Taste
1 tsp Paprika
1/4 Cup Water

Start by cooking the cabbage down in a pan with water. I just put the lid on cook on a low to medium flame and stir every few minutes. Once it’s soft and more translucent drain from water and set aside. While cabbage is cooking you can slice the onion thin and add to a hot pan that was pre heated with oil or butter. Cook onion until it starts to brown. Now add the cabbage, paprika, salt and pepper. Continue to cook until it is all lightly browned. Serve with eggs for an easy breakfast.

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Summer Squash Spaghetti

We try to have pasta night once a week. I am always looking for healthier alternatives to pasta that don’t take much time to put together. With my new mandolin I have been coming up with a lot of new fun inventions.

Ingredients:
2 Summer Squash
1 tsp Salt
1 Cup of Your Favorite Pasta Sauce

Using the mandolin grate each squash down the long way so that you get a bunch of long strips. Place the strips on top of each other and slice them all the long way to form thin ribbons. Place the squash in boiling water for 1 min and then drain well. Plate up and top with you favorite sauce. Enjoy!

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Ranch Mix

From ranch seasoning to dip and everything in between I have always been a huge fan. What kid does not like carrot sticks and ranch dressing! Now you can by the seasoning mix in a little packet and do a million things with it. I was sad when I found you that it was not gluten free. But after some trial and error I figured out how to make my own. Give it a try.

Ingredients:

1 Tbs Parsley Flakes
1 Tbs Dry Dill
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Pepper
1 Tbs Basil Optional

Mix jt all together and store in a small container.

You can you use it to spice meat like chicken wings. Mix with yogurt or mayo for a new dip or dressing. Make a great new side dish by adding it to potatoes or any fun veggie. Enjoy!!!!

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Spinish Dip Made Lite and Easy

I have been making this for awhile and I am not sure why I never wrote out the recipe. It is a great crowd pleaser and inexpensive to make for a bunch of people. A lot of restaurants version are NOT gluten free and packed with fat. I always make a big amount and have extra to play with. Stay tuned from a bunch of leftover recipes.

Ingredient:

2 Cups Ricotta Cheese

1 Package Frozen Chopped Spinach

1/2 Onion Diced

2 Cloves Garlic Diced

Salt and Pepper to Taste

1 tsp Worcestershire Sauce

1/2 Nutmeg Ball

1 Tbs Olive Oil

Start by cooking the onions and garlic in olive oil. Add frozen spinach and cook down while mixing everything together. Drain of all the extra water and add salt and pepper then lower flame. Next, add cheese and mix well. Grate in half a nutmeg ball and add Worcestershire Sauce. Mix well and taste. Add salt and pepper if needed. You can serve warm or cold with tons of cut veggies or chips.

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Protein Waffle

I had made a million different kind of waffles. Always playing with the recipe to make something that is gluten free, guilt free and tasty. Since Jay said this one is the best I figured I would share.

Ingredients:

1 Egg

2 Tbs Crushed Cuts or Nut Flour (I used pecans)

1 Banana

1/2 tsp Baking Soda

1 tsp Vanilla

1/2 tsp Cinnamon

Place all the ingredients in a quart container or large bowl. Using a hand blender or food processor mix all ingredients together very well. Pour into a waffle iron and cook for 3 1/2 to 4 minutes. Serve with any topping and enjoy. I topped mine with ricotta cheese and my homemade apple butter.

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Herbalife!!! Time to get healthy and lose some weight!

I love to be able to introduce new products that I truly believe in. Today I learned about a great gluten free nutritional product line that is worth it’s weight in gold. Herbalife has a gluten free line!

If you’re trying to get healthy, eat balanced and lose weight it can be tricky. Luckily with blogs and guides like mine it is easier to make great meals but when you’re short on time and living a busy life it is hard to always make healthy choices. Especially being gluten free, most grab and go stuff is high fat and high calories making weight loss a challenge.

Have you considered including supplements into your daily routine. This could be replacing a protein shake for your breakfast or lunch. Maybe having a low cal protein bar for a snack. Luckily HerbalLife a leading supplement company for years has developed a gluten free line and the products are outstanding. I visited one of the locations in PA and had a chance to sample some great product’s and was blown away by the taste and effectiveness to curve my hunger.

I am always on the road running around and it’s often a challenge to find a healthy high protein snack that is gluten free and grab and go. I have become good at preparing food but now all I need to do is bring a shake along with me and I can be for the day.

This stuff is proven to have you feeling great and losing weight in only a few weeks. I am very selective on what I market but this stuff really is impressive. If you’re interested in trying some of it out are read more then check out the site below and let me know what you think. You can order direct from the site and the prices are amazing.

If I get a lot of interest I will start to review each product in the line and come up with some great shake and recipe ideas to make it fun. If you live in the Philadelphia or Malvern area let me know and I set you up to try some stuff out.

Herbal Life: Click Here To Check It Out

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Pamelo

I don’t think I ever just introduced an ingredient before but Pamelo is currently in season and an item many people are turned off from. This fruit is tradition in South East Asia. Similar smell and outer appearance to a grapefruit but about twice the size. The outer layer of the fruit is very thick. The inside is a bright pink fruit with a similar constancy and texture of an orange. The flavor is a cross between a sweet grape fruit and an orange.

To prepare

Remove peel. Then slowly remove as much of the “pith” as possible including the thick marerial separating each section of the fruit. The pith is bitter and very think.

Panelo is easily eaten plan or traditionally served with a blend of sugar and chile powder blend for dipping.

Find on at any local Asian grocery store. Enjoy!

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Crispy Kale

Clearly being “guilt free” I get very excited when I find a healthy substitute for something I should not be eating. I love munching on anything that is crispy and salty but its not easy to do with out all the fat and calories. When I learned you can do the same with a vegetable I was excited. I have been making these forever and they never get old.

Ingredients:

1 Bunch Kale

Cooking Spray

Lots of Sea Salt

The first step is the most important and is better done a head of time. Rinse the kale well and dry. You can dry by patting with paper towel or laying out for a bit on some towels to air dry. Then tare the leaves of the thick center stem. Place each piece on a well sprayed and foiled cookie sheet. Then spray the kale on top well and sprinkle with salt. Bake for about 12 minutes on 350 degrees turning half way. You will know when they are done as soon as they are all crisp. Some of the tray may finish first so just remove and continue cooking the rest.

They are best eaten as soon as they are done or store in a air tight container if needed.

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Super Simple Roast Turkey

It is funny to me how so many people are intimidated to roast a turkey. I came up with this recipe in college and it is alway a hit. I host thanksgiving every year and always do it that same. Feel free to use the same recipe for a fun week night chicken.

Ingredients:

1 Turkey (Breast or Whole)

2 Carrots Cut into Chunks

2 Celery Stalk Cut into Chunks

2 Oranges

1 Lemon

2 Onions

1 Garlic Head

1/3 Cup Olive Oil

Salt

Pepper

Paprika

Sage, Thyme and Rosemary *Optional

Prepare your turkey, rinse and dry it. Place into roasting pan with pieces of carrot and celery at the bottom, the vegetables will help make a super flavorful gravy. Slice and peel lemon, orange, onion and garlic and place into a large bowl. Now you need to place about half of all the slices under the turkey skin. I start by making small cuts in the skin all over the bird including the legs, thighs, breast and so on. Then just insert all different pieces of the fruit, onion and garlic all over. I try to put one piece of each in every section of the bird. This will really keep the meat moist and add a lot a flavor. Take the remaining pieces of everything and stuff inside the bird. Pour oil all over bird coating all the skin. Then sprinkle all the seasoning all over the skin and rub it all in. Cover the bird with foil and bake covered at 325 degrees for about 3 hours depending on the size. I leave it covered for about two hours and then uncover it for the last 45 minutes to an hour and also baste it every 40 minutes. The best rule of thumb is an internal temp of 160.

When turkey is done, remove and let it sit covered with foil for 30 minutes before cutting.

For a gravy, put all the drippings in a pot. Add corn starch and a splash of red wine. Cook down and stir until gravy becomes thick and bubble.

Enjoy.

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Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.

Ingredients:

1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy

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