Fruit Leather!

Hello all!  After an incredibly busy holiday I have finally been able to play with some of my new kitchen gadgets that gifted by my amazing family.  One of my favorite new toys is my Nesco Snackmaster Pro Food Dehydrator.  This thing is so easy to use and a lot of fun!  I’ve made a few different tasty treats with it and I will be publishing all of them in the coming weeks.  But first, here is one that brings back memories of my childhood and is great for kids!

Fruit Leather!

Ingredients

  • 2 large overripe pears
  • 1 large apple
  • 1/2 tsp cinnamon
  • 1 (or 2) Tbsp honey
  • coconut oil

Instructions

  1. Remove seeds and stems from pears and apple.
  2. Cut into pieces and place in high-speed blender.
  3. Add cinnamon and honey.
  4. Blend until completely smooth.
  5. If your coconut oil is solid, use a clean plastic bag to spread along the inside of the drying tray. If liquid, pour in a small amount and evenly spread with the bag.
  6. Pour blended fruit into the drying tray until about 3/8" thick.
  7. Dry at 135 degrees. Check after 4 hours. If still wet, continue drying for up to 8 hours. Mine took about 6.
  8. Enjoy!
http://coasttocoastpaleo.com/2014/01/fruit-leather/

Love Grace Juice Cleanse Review

juice

Hey readers!  So, two weeks ago, my husband and I took a trip down to Austin, TX.  Great place, great people, amazing food.  A little too amazing…..  After cheating with queso and chips a little too much the entire weekend, we had to do something to get rid of this heavy, gross feeling.  Ugh.

So, I heard about the Love Grace Juice Cleanse.  Raw, organic, cold-pressed and made right in NYC!  I never tried a juice cleanse before, but I just had to give it a shot!  To my surprise, my husband signed up with me.  My husband who cringes at the sight of my green smoothies and would rather order a pizza than eat an avocado….

We signed up for the 3 day cleanse.  Enough to maybe lose 5 lbs, but not too much that we would have to padlock the fridge.  To my delight, this shipped SUPER fast and we had our cleanse within a few days.  We organized the juices so that we knew exactly which one to drink when (and we could have chosen to drink them in any order we wished).

Day 1:

The day started off with a refreshing coconut water based drink with lots of greens.  I loved this drink and I would have one every morning if I could!  My husband, not so much.  But, he got by and was able to finish his by the time we had to drink the next one!  The ginger bomb was exactly what it’s name stated.  Whoa!  What a drink.  It certainly woke you up!  This was my husband’s favorite drink.

Around mid-day we both started to really feel hungry, but we made sure to drink lots of water and that would get us through to the next drink.  The Super Cider was delicious and the Green Smoothie helped keep our hunger at bay for a bit longer.  I do have to say, the last two drinks of the night were a bit tough if you are not used to “green” drinks.  After struggling through my ballet class, we were both pretty light-headed, very hungry and grumpy so we called it an early night and crossed our fingers we would feel better in the morning.

Day 2:

We both woke up surprisingly not hungry, grumpy, or lightheaded!  This day was much easier to get through, and even tap class seemed much easier for me.  We had some different juices and smoothies to try and that kept things interesting.  I enjoyed the Longevity Tonic (never heard of shilajit before).  The Probiotic smoothie was great!  The end of the night was still a bit tough but much better than the night before.

Day 3:

Feeling great!  This day was the best by far, but we were certainly missing food at this point.  The Chocolate Superfood Smoothie was the highlight of my day.  We weighed in and I lost a total of 4.6 lbs and hubby lost 6.6 lbs.  Not bad for three days!

All in all, I’m VERY happy that we tried this cleanse.  I know it’s not permanent weight loss, but it felt good to feel healthier after eating so bad during vacation.  I would highly recommend this cleanse to anyone looking to jump start their diet or just looking to feel refreshed.

This even inspired me to research some juicers so look for some yummy juice recipes coming soon to the blog!

“Better Than” New England Clam Chowder

clamchowder

Brrrr! It’s getting chilly out there, and what better way to warm up than a nice hearty bowl of New England Clam Chowder?  Well, with this paleo-ish version, you get the same comfy feel, without all the flour and potatoes weighing it down.

When I first thought of making a paleo version of New England Clam Chowder, I was stumped with how to get the same rich and hearty feel, with a healthy paleo twist.  Coarsely chopped mushrooms and onions and almond flour were the perfect replacements to typical flour and potatoes.  My (non-paleo) husband loved this so much, he requested this to go into our regular rotation!

“Better Than” New England Clam Chowder

Ingredients

  • 4 cans of clams
  • 1 large onion coarsely chopped
  • 16 oz mushrooms coarsely chopped
  • 1 cup organic heavy cream (you can use coconut or almond milk instead, but it will probably taste sweeter)
  • 2 cups of broth (vegetable or other)
  • 3 tbsp organic butter (or coconut oil)
  • 4 tbsp almond flour
  • parsley
  • shallots
  • dash of red pepper
  • salt and pepper
  • bay leaf

Instructions

  1. Sautee onion and mushrooms in butter until soft with a little salt.
  2. Add flour and stir.
  3. Add broth, heavy cream, juice from clams, and seasonings.
  4. Let simmer for 15 - 20 minutes until flavors blend.
  5. Add clams and let cook for 2 minutes.
  6. That's it! Enjoy!
http://coasttocoastpaleo.com/2013/10/better-than-new-england-clam-chowder/

Gluten-Free Spicy Chickpeas & Quinoa

chickpeas

Okay, so this next recipe is not exactly Paleo but it is one of my absolute favorite “cheat” meals.  This recipe was inspired by one that my husband’s best friend makes “Chickpeas & Israeli Cous Cous.  Obviously, cous cous is the farthest thing from paleo so I wanted to find a suitable alternative that would have health benefits.  Quinoa is one of those things that isn’t exactly paleo but I allow it in my diet because of the protein benefits.  Beans are one of those things that I try to limit as much as possible but I do allow myself to have occasionally.

So here it is.  Super simple, pretty quick, and extremely filling!

Gluten-Free Spicy Chickpeas & Quinoa

Ingredients

  • Small Onion
  • 1 cup of Organic chili peppers & tomatoes (either canned or fresh. You can also use Rotel if you don't have anything else)
  • 1 large can of Chickpeas
  • 1 cup of quinoa
  • 2 Tbsp olive oil
  • 1 cup of white wine
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • s&p

Instructions

  1. Dice a small onion and sauté it with a little salt in a medium sized pot.
  2. Drain a can of chili peppers & tomatoes and add it to the pot with some salt & pepper.
  3. Cook for 15 minutes.
  4. Start cooking the quinoa according to package directions in a separate pot.
  5. Add paprika, smoked paprika and cumin to the onion, tomato and chili pepper mix. Cook a couple minutes.
  6. Drain a can of chickpeas and add it to the mixture and cook 15 more minutes.
  7. Add white wine to taste.
  8. When cooked, pour over quinoa and enjoy!
http://coasttocoastpaleo.com/2013/09/gluten-free-spicy-chickpeas-quinoa/

Paleo Mushroom Stroganoff

MUSHROOMSTROGANOFF

Hi folks!  Sorry for the delay in this next recipe.  I have been away at Disney World for the past week and did not have a second to spare.  What an amazing time!  Great food, great shows/rides, and just such a feel good, happy experience.  The chefs at WDW are incredibly accommodating for folks with allergies and while I didn’t eat 100% Paleo the entire time, I did have some amazing gluten-free choices.  The fish that they cook there is some of the best fish I’ve ever had in my entire life!   Well, back to the real world now!

I figured today I would post one of my favorite recipes.  This one is true comfort food and really hits the spot!  A few weeks back, Michelle shared a recipe with me for Parsnip Noodles as I was looking for a less “wet” alternative to zucchini noodles.  They were super quick and easy and quite delicious.  You can go to the following link for the recipe:  Parnsip Noodles from Cooking Stoned.

Go ahead and prepare a bunch of noodles for this yummy recipe and then follow these step-by-step instructions for the stroganoff!

Paleo Mushroom Stroganoff

Ingredients

  • 1/2 lb parsnip noodles (or zucchini noodles)
  • 3 TBSP coconut oil (or organic butter)
  • ½ onion chopped
  • 1 Tbsp dried shallots
  • 2 Tbsp almond flour
  • 1 lb mixed mushrooms (shiitake, bella, cremini)
  • 1 cup vegetable broth
  • 2/3 cup white wine
  • 1/3 cup marsala or red wine
  • ½ cup sour cream *optional but recommended
  • salt, pepper, thyme, parsley to taste

Instructions

  1. Prepare either parsnip noodles or zucchini noodles.
  2. Melt the oil or butter in a large skillet.
  3. Chop the onion and add to the skillet with a little salt.
  4. Sautee onion for 2-3 minutes.
  5. Add mushrooms and dried shallots and cook for 5 minutes or until mushrooms are soft.
  6. Add flour & stir for 1 minute.
  7. Add wine and let reduce by half.
  8. Add seasonings & broth and let cook for 10 minutes.
  9. Stir in sour cream, add noodles and mix well.
  10. Enjoy!
http://coasttocoastpaleo.com/2013/08/paleo-mushroom-stroganoff/

 

 

 

 

Zucchini Fritters: Four Ways

After a successful trip to one of the local farmstands, I came home with 4 lbs of zucchini, a huge bunch of fresh basil, and some gorgeous tomatoes.  I wanted to make something that utilized all of these ingredients but could not decide on one particular set of flavors.  So, I decided to make four different types of zucchini fritters and let everyone pick their favorite!

The flavors I chose for this batch were: Tomato & Basil, Tomato & Fresh Mozzarella, Basil & Feta, and Parsley & Parmesan.  The Tomato & Basil is pure Paleo for those who do not wish to have milk ingredients, the rest are “mostly” Paleo.  Enjoy!

Zucchini Fritters: Four Ways

Ingredients

  • 2 lbs of Zucchini
  • 3 Tbsp coconut oil
  • 4 Scallions chopped
  • 1 cup of Almond Flour
  • 4 eggs
  • 1 onion
  • 2/3 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 cup fresh tomatoes (pureed)
  • 1/4 cup parmesan
  • 1/4 cup feta
  • 1/4 cup fresh mozzarella
  • some fresh rosemary
  • 2 cloves garlic
  • oregano
  • red pepper flakes
  • salt
  • pepper

Instructions

  1. Start off by peeling the zucchini. Slice lengthwise into quarters. Remove any large seeds before shredding in a food processor.
  2. Lay out shredded zucchini on paper towels and sprinkle with salt. Let drain for 15 - 30 minutes to release excess moisture.
  3. While zucchini is draining, chop onion and garlic very fine and sautee both in 1 Tbsp oil, then set aside.
  4. Chop all the herbs very finely.
  5. Mix together shredded zucchini, flour, chopped scallions, onion, garlic, beaten eggs and salt & pepper. Divide into 4 bowls.
  6. In the first bowl add 1/4 cup of parsley & 1/4 cup of parmesan and some red pepper flakes.
  7. In the second bowl add 1/4 cup of basil & 1/4 cup of feta.
  8. In the third bowl add 1/4 cup of basil, 1/4 cup of tomatoes, and some fresh rosemary.
  9. In the fourth bowl add 1/4 cup of tomatoes, 1/4 cup of chopped fresh mozzarella, leftover basil and oregano.
  10. Mix everything thoroughly.
  11. In large skillet, heat 2 tbsp coconut oil. Once shimmering, add 1/4 cup scoops from each bowl. Flatten slightly.
  12. Let cook 3-5 minutes on each side until golden brown and easily flipped.
  13. Once heated, lay on paper towel to remove excess oil.
  14. Serve as is or with tomato sauce.
  15. Enjoy!
http://coasttocoastpaleo.com/2013/07/zucchini-fritters-four-ways/

Zucchini, Tomato & Onion Medley

zucchiniSummer is here!  Temps have been near 90 all week and that means sunshine, outdoors, flipflops and ZUCCHINI!  I love being so close to so many different farm stands for all the fresh locally grown produce I could possibly want.  Zucchini has to be one of the most versatile, delicious, and easy to cook vegetables out there!  You can grill it, saute it, fry it or bake it, and it makes for some great paleo noodles.  Here’s a quick and easy recipe that is perfect for a weeknight meal and won’t disappoint!

Enjoy!

Zucchini, Tomato & Onion Medley

Ingredients

  • 1 medium to large zucchini
  • ¼ large white onion or 1 small onion
  • 10-15 cherry tomatoes
  • 1 Tbsp fresh chopped garlic
  • 2 Tbsp organic butter or fat of your choice
  • salt and pepper
  • adobo (optional)
  • Gouda or other high quality cheese. (optional)

Instructions

  1. Melt the butter (or fat) in a non-stick pan. Add the chopped garlic.
  2. Slice the onion.
  3. Saute for about 4 minutes.
  4. Chop the zucchini into small pieces or use a vegetable "spiraler" to turn the zucchini into noodles. This one works great: Paderno World Cuisine You don't need to dry the zucchini, the liquid will become a sauce.
  5. Slice the cherry tomatoes in half.
  6. Add the zucchini and tomatoes to the pan.
  7. Add salt and pepper and adobo if you want.
  8. Saute for about 10 minutes or until the tomatoes have cooked down and everything is soft. There should be a nice sauce formed.
  9. This will be great as is for a side dish, but you can also top with Gouda (I'm on a kick lately.) or other cheese. Make sure it's high quality!
http://coasttocoastpaleo.com/2013/06/zucchini-tomato-onion-medley/

 

 

 

Tropical Green Smoothie

greensmoothieAs I sit here on this rainy, gloomy, cold Memorial Day Weekend, I wish I could be on a beach somewhere, sipping a yummy treat, relaxing and enjoying the sunshine.  But I’m not.  I’m in the Northeast where we are supposed to have a low of 45 tomorrow.  Nice…..

So, I might as well pretend I’m on some tropical island….instead of Long Island.  So, I’m just gonna sit back on my swivel chair, use these scripts to kick my feet up, and sip this amazing Tropical Green Smoothie that was SUPER easy to make.  Bonus:  It’s packed with protein, healthy fats, and veggies & fruits to make you feel good!

Tropical Green Smoothie

Ingredients

  • 1 can of full fat coconut milk (Goya is fine)
  • 1-2 scoops of vanilla protein powder (I recommend Sun Warrior Protein - it's Raw/Vegan and good!)
  • 1-2 handfuls of organic baby spinach
  • Juice of 1 large orange
  • 1 banana diced
  • 1 small peach diced
  • 1/4 cup diced mango
  • 1/4 cup of diced pineapple
  • 1/4 cup of diced strawberries
  • water
  • ice

Instructions

  1. Dice all the fruit, or if you are short on time, use frozen fruit. If using frozen, make sure there is no added sugar.
  2. Using a Vitamix or similar blender, combine between 1/4 cup of coconut milk up to the full can depending on your taste. Add water to bring level up to 2 cups.
  3. Add 1 cup of ice if using fresh fruit. Less if you like a thinner smoothie. Adjust to your own personal taste.
  4. Toss in 1-2 handfuls of baby spinach.
  5. Add 1-2 scoops of protein powder of your choice.
  6. Add juice from large orange, followed by the rest of the fruit. The fruit should equal about 2 cups as well.
  7. Blend until completely smooth.
  8. Sit back and enjoy!
http://coasttocoastpaleo.com/2013/05/tropical-green-smoothie/

 

Eggplant Chips

Happy Mother’s Day!  I hope all the moms out there had a great Mother’s Day Weekend and were treated well.

I woke up to a wonderful breakfast in bed and a brand new All-Clad 13 inch non-stick french skillet!  Does my family know how to treat me right or what?  I can’t wait to make some yummy recipes with my new toy!eggplant

So, let’s get to the good stuff.  Today, I wanted to share a super easy to prepare recipe that makes a great snack:  Eggplant Chips!  Even though the prep time is over an hour, it’s inactive prep time so you can do other stuff while the eggplant is drying.  Feel free to cook for longer if you desire a crispier chip.  I like mine a little mushy so I can fold the eggplant over and use it as a scoop for the tomato sauce.  (PS:  Look for my homemade tomato sauce recipe coming soon!)

Enjoy!

Eggplant Chips

Ingredients

  • 1 medium to large eggplant
  • Organic Olive Oil Spray
  • Salt & Pepper

Instructions

  1. Cut eggplant into ¼ inch thick slices and place on paper towels.
  2. Sprinkle salt on top and let sit for 30 minutes on each side. Make sure you add more salt after you flip.
  3. Preheat oven to 400.
  4. After letting eggplant sit, pat dry with paper towel.
  5. Spray non-stick pan with olive oil spray. Pam sells an organic one now.
  6. Place the eggplant in the pan making sure not to overlap. Spray olive oil on top well.
  7. Bake for 15 minutes each side until browned.
  8. Serve with some homemade tomato sauce or crushed tomatoes.
http://coasttocoastpaleo.com/2013/05/eggplant-chips/

Honey Glazed Salmon

Honey Glazed Salmon

Today I thought I would post one of my favorite ways to eat fish.  Salmon is one of the best sources of protein that you can get.  It’s filled with all sorts of nutritional goodness, plenty of Omega-3’s and Vitamin D.  Detailed explanations of the nutritional benefits of Salmon can be found here:  Salmon Benefits 

I always try to buy fresh from my local fish market.  Quite often, you will be able to find wild salmon rather than farmed if you go to one of these specialty stores.  Always ask if you can smell the fish!  Any legitimate fish market will let you smell it before you purchase because they know they have a fresh, quality product.  If the store doesn’t let you sniff, walk out.

If you get a good piece of salmon it should have no scent, and when you cook it it will melt away in your mouth like candy.  This recipe truly highlights the melt-away quality of fresh salmon.  This pairs well with my roasted garlic cauliflower mash and some roasted asparagus.  I hope you enjoy!

Honey Glazed Salmon

Ingredients

  • 1.5 lbs of salmon
  • 2 tbsp olive oil
  • ¼ cup of raw unprocessed honey (preferred)
  • 1 tsp sesame oil
  • 1 tbsp organic butter (optional)
  • 1 tbsp dijon mustard
  • ground black pepper
  • lemon wedge

Instructions

  1. Preheat oven to 400.
  2. Line a shallow baking pan with tin foil for easy cleanup.
  3. Coat bottom of pan with olive oil.
  4. Place salmon skin side down in pan.
  5. Melt the honey in a medium sized bowl. Add butter if using. Add dijon mustard, sesame oil and black pepper to taste, combine until butter is melted.
  6. Pour 1/2 the sauce over the salmon and reserve half for later.
  7. Bake at 400 for about 20 minutes or until fish flakes easily with a fork.
  8. Pour remaining half of the sauce on top after plating and serve immediately with lemon wedge.
http://coasttocoastpaleo.com/2013/04/honey-glazed-salmon/