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
- 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
- Dice a small onion and sauté it with a little salt in a medium sized pot.
- Drain a can of chili peppers & tomatoes and add it to the pot with some salt & pepper.
- Cook for 15 minutes.
- Start cooking the quinoa according to package directions in a separate pot.
- Add paprika, smoked paprika and cumin to the onion, tomato and chili pepper mix. Cook a couple minutes.
- Drain a can of chickpeas and add it to the mixture and cook 15 more minutes.
- Add white wine to taste.
- When cooked, pour over quinoa and enjoy!
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
- 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
- red pepper flakes
- Start off by peeling the zucchini. Slice lengthwise into quarters. Remove any large seeds before shredding in a food processor.
- Lay out shredded zucchini on paper towels and sprinkle with salt. Let drain for 15 - 30 minutes to release excess moisture.
- While zucchini is draining, chop onion and garlic very fine and sautee both in 1 Tbsp oil, then set aside.
- Chop all the herbs very finely.
- Mix together shredded zucchini, flour, chopped scallions, onion, garlic, beaten eggs and salt & pepper. Divide into 4 bowls.
- In the first bowl add 1/4 cup of parsley & 1/4 cup of parmesan and some red pepper flakes.
- In the second bowl add 1/4 cup of basil & 1/4 cup of feta.
- In the third bowl add 1/4 cup of basil, 1/4 cup of tomatoes, and some fresh rosemary.
- In the fourth bowl add 1/4 cup of tomatoes, 1/4 cup of chopped fresh mozzarella, leftover basil and oregano.
- Mix everything thoroughly.
- In large skillet, heat 2 tbsp coconut oil. Once shimmering, add 1/4 cup scoops from each bowl. Flatten slightly.
- Let cook 3-5 minutes on each side until golden brown and easily flipped.
- Once heated, lay on paper towel to remove excess oil.
- Serve as is or with tomato sauce.
Summer 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!
Zucchini, Tomato & Onion Medley
- 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)
- Melt the butter (or fat) in a non-stick pan. Add the chopped garlic.
- Slice the onion.
- Saute for about 4 minutes.
- 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.
- Slice the cherry tomatoes in half.
- Add the zucchini and tomatoes to the pan.
- Add salt and pepper and adobo if you want.
- Saute for about 10 minutes or until the tomatoes have cooked down and everything is soft. There should be a nice sauce formed.
- 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!
Hello Paleos! I decided my first recipe should be one that is both flexible, comforting, easy, delicious, and one of my favorites. Roasted Garlic Mashed Potatoes is something that I miss from pre-Paleo. I wanted to make something that gave me that same warm comfort food feeling that I would get when eating potatoes, without all the guilt. So here it is! “Roasted Garlic Cauliflower Mash!”
When I used to eat a raw food diet, I always commented on how much raw cauliflower tasted like mashed potatoes. Well, it’s even better cooked and loaded up like the real thing. There are so many different ways to make this, it’s all up to your preference and how much time you want to spend. It can be as quick as 15 minutes, or as long as 45! If you are in a hurry, skip roasting the garlic and just stick it in with the cauliflower while you are steaming it. It’s also perfectly good if you leave off the last step of broiling it. But it just makes it that much yummier if you do.
To make roasting the garlic super easy, I highly recommend purchasing a garlic roaster. My favorite is the Roasted Garlic Express. I also recommend an Immersion Blender as well, as it makes it so easy to blend everything together right in the pot. This is the one I have Cuisinart Immersion Blender and it comes in so many different colors! (Oh, and it has like 2000 almost perfect reviews on Amazon.) 😀
Anyway, I hope you enjoy this recipe as much as I do! Just try not to eat the entire thing in one sitting. (You’ll have to try really hard!)
Roasted Garlic Cauliflower Mash
- 1 head of garlic
- 1 medium to large head of cauliflower
- 3 Tbsp organic butter or fat of your choice + 1/2 Tbsp for coating
- 3 Tbsp olive oil
- Salt & Pepper
- Nutmeg or Paprika
- Preheat oven to 400 degrees.
- Peel most of the paper from the garlic and slice just enough of the top off so all cloves are visible.
- Pour some oil and salt into an oven safe dish.
- Place the garlic cut side up into the dish and pour the remaining oil on top, then cover the actual head of garlic with tinfoil.
- Bake for 30 minutes or until soft.
- ***If using the Roasted Garlic Express, follow only step 2. Then pour 3 Tbsp olive oil and a little salt in the dish. Place cut side down in machine and turn on. It will take about 20 minutes to cook.
- Meanwhile, chop the cauliflower into big chunks.
- Fill a pot with 1-2 inches of water and bring to a boil, then add a steamer basket and insert cauliflower, salt and pepper.
- Cover and steam for 10 minutes.
- ***If you are short on time and don't want to roast the garlic, slice 3 cloves and add to the steamer basket as well.
- When the garlic is done, carefully take out and place on a plate. Remove each clove using a knife then mash with a fork.
- When the cauliflower is done, drain the water and insert back into the same pot.
- Add butter, roasted garlic, salt, pepper, nutmeg or other spices to taste. You can also add a splash of coconut milk or heavy cream if you wish to make it creamier.
- Using an immersion blender, blend until mostly smooth.
- Now for the best part: Place everything into an oven safe dish and coat top with 1/2 Tbsp of extra butter. Broil until top is browned, about 5-10 minutes.