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/

 

 

 

 

Creamy Peas, please!

I love creme fraiche. Like, lovelovelove. I even make my own so that I can make sure it’s organic & grass fed. It’s as easy as adding 4 tablespoons of buttermilk to a pint of heavy cream and letting it sit on the counter overnight in a glass covered container.

I put it in desserts or slap some on top of eggs, but what I REALLY love to use it with are peas. Peas + creme fraiche = heaven, especially when you toss in some parmesan cheese. (There is a saying in our house “A little parm won’t do any harm!”) This is my go to savory snack and sometimes, my lunch when my kids are being squirmy and I don’t have a lot of time. I hope you’ll enjoy it as much as I do!

Creamy Peas

Creamy Peas

Ingredients

  • 1 bag frozen peas
  • 4 tablespoons creme fraiche
  • 2 tablespoons parmesan cheese
  • 2 teaspoons thyme
  • Onion powder, to taste preference
  • Salt & Pepper, to taste preference

Instructions

  1. 1. Heat up peas by your preferred method, with thyme. I usually just microwave with thyme in bowl.
  2. 2. Drain water.
  3. 3. Stir in creme fraiche, salt, pepper, onion powder, and parmesan.
  4. 4. Enjoy your healthy-ish snack or serve in a pretty bowl as a flavorful side green side dish!
http://coasttocoastpaleo.com/2013/08/creamy-peas-please/

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/

Recommitting to Paleo & my better health

On the 4th of July, I got a very special phone call from Lindsay’s husband, tattling on her for eating non-paleo. This got me thinking. How well have I been doing lately?

For a woman who has been with the same man since she was 17 years old (which, let’s just say, was awhile ago), I kinda suck at commitment. I pick up hobbies (or what I should probably call them, obsessions) almost as quickly as I drop them. So, it shouldn’t be a surprise that I’ve been gradually falling off the healthy eating bandwagon. For a long time, I was truly cane sugar free besides the occasional piece of chocolate (fair trade & organic Theo chocolate!). We were also super strict about our grain free-dom. No rice, corn or soy passed through our doors. However, with a rough pregnancy and the stress of moving to a new state/selling our home/etc with a newborn, I’ve fallen off the bandwagon.

So, let me stand up and say honestly… Hello, my name is Michelle and I’m a sugaraholic.

Sugar and carbs are an addiction. When I’m on them, they’re one of the things I think about most often. I’ll eat an entire bowl of organic ice cream and think… well, why not one more? Yesterday, I was so desperate for sugar that I took some the paleo-ish caramel sauce (dairy, but coconut sugar & maple syrup sweetened) I had made and smothered cashews, almonds and a ton of chocolate chips in it since we didn’t have ice cream in the house. It was both gross & delicious at the same time.

I’ve got a problem and I need to fix it. I’ve gone from following Mark Sisson’s 80/20 principle to being an absolute addict. The idea of the 80/20 principle is that you eat paleo/primal 80% of the time, but 20% of the time, you make practical choices based on availability, etc. So, when we were moving, obviously we couldn’t always be paleo, but as soon as we moved into our new place & had a working stove again, back to primal eating 80% right? That’s my problem. I never went back. I’m not making practical choices. I’m eating so…much…junk. It has to stop. It is wreaking havoc on my body. I haven’t felt well emotionally or physically in quite some time.

So, I’m here, publically admitting to this and making a commitment not just to myself, but to all of you. I’m back on the bandwagon. I am no longer going to say to myself “Well you still eat healthier than the average American!”, because well, that’s just not good enough. I am going to make wise choices, eat locally and organically, exercise, do yoga, and avoid cane sugar & grains once again.

To celebrate, let me share a non-sweet treat recipe today (no photo, sorry!).

Coconut Curry Kale Chips

Ingredients

  • 1-1.5 bunches kale, chopped (curlier varieties work best, but any will work in a pinch.)
  • 4 TBs coconut oil, melted (I recommend something very fragrant, like Dr. Bronner's Whole Kernel.)
  • 2-3 TBs curry powder
  • 2 TBs coconut (finely shredded or macaroon)
  • Dash of salt

Instructions

  1. Rinse and thoroughly dry your kale (use a salad spinner or shake well).
  2. Coat your chopped kale in melted coconut oil in a large bowl.
  3. Add spices, salt and coconut. Stir around until evenly coated.
  4. Spread in a thin layer on food dehydrator and follow your device's directions. It usually takes between 4-6 hours.
  5. Prefer to cook them in the oven? Well, then be sure to have your oven heated to 300 degrees. Grease your baking sheets with coconut oil and spread the leaves on them in a thin layer. Bake for 18-22 minutes, flipping the kale over halfway through.
http://coasttocoastpaleo.com/2013/07/committing-to-paleo-my-better-health/

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/

 

 

 

Quick & Easy Tea & Vanilla Infused Crumble

Well, phew, I’m back. I have a kitchen once again. Moving is never easy, but we have survived and it feels SO good to get back into the kitchen. This was the first thing I made in the new kitchen. Simple, pretty, and oh so delicious!

Quick & Easy Crumble

Quick & Easy Crumble

Ingredients

    Base:
  • Fruit (fresh is best. If you use frozen, you will need to use less tea!). Chop it up!
  • 3/4c Black tea - I used Numi's Vanilla Decaf for an extra vanilla boost.
  • Vanilla bean pod (post scraping)
  • Topping:
  • 3/4c almond flour
  • 1/4c coconut oil
  • 1 vanilla bean's caviar
  • 1-2TB maple or coconut sugar
  • Dash of salt

Instructions

  1. Do the topping first. Mix together ingredients and set aside.
  2. Use whatever fruit you have got! Today, I used two apples (diced), about 1/2c rhubarb and 2 cups strawberries. Yay farmers markets!
  3. Drizzle some coconut oil in the bottom of a casserole dish of the appropriate size.
  4. Put in your fruit.
  5. Pour in the tea, put in the vanilla pods, and sprinkle the topping over the fruit.
  6. Cover with tin foil and bake for 25 minutes covered. Then, uncover and bake for another 10-15 minutes until the top starts to golden. Remove vanilla bean pods before serving, of course.
  7. Serve with whipped cream and enjoy it while it's warm. Yum!
http://coasttocoastpaleo.com/2013/06/quick-easy-crumble/

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/

Clean the fridge quiche

quiche

Quiche is one of those dishes that wows guests, but is quite easy to make. My version uses a crust from one of my favorite food blogger’s cookbooks, The Almond Flour Cookbook, by Elana Amsterdam of ElanasPantry.com. She has a paleo cookbook coming out next month which I’ve totally pre-ordered.

I call this “clean the fridge” quiche because it’s something I make frequently on Fridays, which is the end of our “food” week. This is the day that I try to use up all the produce leftover so that I have room in my crisper drawers for my farmers market run on Saturday mornings. You can do this too! Quiche seriously is so flexible and absolutely delicious. So, take my ingredient list as a suggestion and make your own variation. Be sure to share your combinations with me so I can try ’em too. 🙂

Clean the fridge quiche

Ingredients

    For the crust
  • 1 1/2 cups blanched almond flour (Honeyville Grain brand recommended, only avail online)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp thyme
  • 1/4 cup olive oil
  • 1 TB water
  • For the filling
  • 1-2 leafs of kale, chopped up into bite size pieces
  • 1-2 slices of organic ham
  • 1 small carrot, chopped
  • 1/3 cup shredded manchego cheese
  • 1-2 TBs of dijon mustard (be sure to watch out for sugar! Not necessary for yummy dijon.)
  • 3 eggs
  • 6 TBs of creme fraiche or heavy whipping cream

Instructions

    Make the crust!
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients.
  3. Add wet ingredients and mix 'em up.
  4. Press into a tarte pan. Bake for 10 minutes until just turning golden, but still mostly light colored.
  5. Filling time. 🙂
  6. Preheat over to 425 degrees.
  7. Saute kale and carrots with a little oil of your choice.
  8. Shred cheese and put on the crust. Top with sauteed veggies and chopped ham.
  9. Whisk together mustard, eggs, and creme fraiche in a small bowl. Pour into crust.
  10. Bake at 425 for 25-30 minutes. Let cool for a couple minutes & serve!
http://coasttocoastpaleo.com/2013/05/clean-the-fridge-quiche/

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/