Layered Eggplant Zucchini Bake

December 19, 2016

img_0798Layered Eggplant Zucchini Bake

Ingredients

1 large eggplant
2 zucchinis
1 tomato
1 garlic clove, minced
12 oz. baby spinach
6 Tbsp. extra virgin olive oil
4 oz. crumbled goat cheese
2 oz. asiago cheese
2 tsp. Italian seasoning
1 tsp. red pepper flakes
Sea salt, to taste
Black pepper, to taste

Directions

  • Peel eggplant and cut into eight slices lengthwise Set between paper towels for at least one hour to remove moisture from eggplant.
  • Preheat oven to 400 degrees F.
  • In skillet with 2 Tbsp. olive oil, cook spinach, red pepper flakes, black pepper, sea salt, Italian seasoning and garlic. Cook for three minutes, stirring often until spinach is fully wilted and set aside.
  • Cut ends off of zucchini and slice in half, then into four slices lengthwise. Cut tomato into 6-8 slices.
  • Coat 9×13-in. pan with 1-2 Tbsp. olive oil. Lie four eggplant slices along bottom, turning every other one so the thicker end is at the top. Drizzle 1 Tbsp. olive oil over eggplant.
  • Stack two rows of zucchini slices going the opposite direction in the dish, so they are going lengthwise across the 13 inches. Add half the spinach and half the goat cheese to this layer. Then, using entire tomato, layer two rows tomato.
  • Add remaining spinach and goat cheese, then add two more rows zucchini lengthwise. Drizzle 1 Tbsp. olive oil, and layer the remaining eggplant, topping with remaining oil.
  • Sprinkle asiago cheese on top, cover with aluminum foil and bake for 45 minutes.
  • http://www.vitacost.com/blog/cooking-recipe/layered-eggplant-zucchini-bake.html?csrc=soc%3Afb-layered-eggplant-zucchini-bake-1016
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ASIAN STEAK AND PEAR SALAD

December 16, 2016

asian-steak-and-pear-saladASIAN STEAK AND PEAR SALAD

Ingredients
For the marinade
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly minced ginger
  • 1 garlic clove, minced
  • 2 teaspoons sesame seeds
  • pinch of salt
  • pinch of black pepper
  • 1 pound hanger steak (or strip or skirt steak)
For the dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 heaping tablespoon raw honey
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • ¼ cup olive oil
For the salad
Instructions
  1. Whisk together all ingredients for the marinade. Place steak in a shallow bowl or in a ziploc bag and pour marinade on top. Mix to coat, cover, and place in refrigerator to marinate for a minimum of 30 minutes, overnight is best.
  2. While meat marinates, place all ingredients for the dressing in a bowl, except for the olive oil, and whisk. While continuously whisking, pour olive oil in the bowl and whisk until completely combine. Set aside in a closed container in the fridge until needed.
  3. Once meat has marinated, place a grill pan over medium-high heat (you can also do this on a grill, i just don’t have one right now) and once the pan is hot, place meat on top to cook for 6 minutes per side (depending how thick your steak is), until medium rare in the middle. Set aside and cover with foil to let rest.
  4. On that same hot pan, add 2 tablespoons of ghee along with the shiitake mushrooms, sprinkle them with salt, pepper, ginger and garlic and sauté until soft and cooked through.
  5. Now to make the salad: place greens and cucumber in a large bowl, pour desired amount of dressing on top and toss to coat. Then thinly slice the steak against the grain, place on top of greens along with some thinly sliced pear and some cilantro. Then eat up!!

http://paleomg.com/asian-steak-and-pear-salad/

THAI COCONUT CHICKEN SALAD

December 16, 2016

paleomg-thai-coconut-salad_1THAI COCONUT CHICKEN SALAD

Ingredients
For the thai “peanut” dressing (makes ⅓ cup)
1⁄4 cup sunflower seed butter
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon coconut vinegar
1 tablespoon coconut aminos
juice of 1⁄2 lime (about 1 tablespoon)
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
1⁄2 teaspoon fine sea salt
1⁄2 teaspoon red pepper flakes
For the salad
4 tablespoons coconut oil, butter, or ghee, divided
1⁄2 pound boneless, skinless chicken breast, pounded thin
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon garlic powder
pinch of black pepper
1 small sweet potato or yam, shredded (about 2 cups)
1 batch Thai “Peanut” Dressing
6 to 8 cups mixed greens
1 cucumber, diced
1⁄4 cup unsweetened shredded coconut
roughly chopped cilantro, for garnish

Instructions

To make dressing: Place all the ingredients in a food processor or blender and process until smooth. Put in the refrigerator to cool before using. Store the dressing in a closed container in the fridge for up to 1 week.
To make salad: In a large sauté pan over medium heat, melt 2 tablespoons of
the coconut oil. Season the chicken on both sides with the salt, garlic powder, and pepper, then place in the hot pan. Cook for 3 to 4 minutes per side, depending on thickness, until the chicken is cooked through and no pink remains.
While the chicken cooks, place the remaining 2 tablespoons
of coconut oil in a small sauté pan over medium heat. Add the shredded sweet potato and a bit of salt and pepper and sauté for about 5 minutes, until soft.
When the chicken is done, let it rest for 3 minutes, then slice it at an angle into strips.
Arrange the salad: Place the greens in a large bowl, add as much dressing as you like, and toss to coat. Add some greens to each plate, then top with the chicken strips, sautéed sweet potato, cucumber, coconut, and cilantro. Serve immediately.

http://paleomg.com/juli-bauers-paleo-cookbook-sneak-peek-recipe-thai-coconut-chicken-salad/

COCONUT LIME JALAPEÑO MARINATED CHICKEN SALAD

December 16, 2016

coconut-lime-jalapeno-marinated-chicken-saladCOCONUT LIME JALAPEÑO MARINATED CHICKEN SALAD

Ingredients
For the marinade
  • 1 pound chicken breasts
  • 1 (14 ounce) can of full fat coconut milk
  • zest of 1 lime
  • juice of 1 lime
  • 2 jalapeños, diced
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
For the salad
  • 6-8 cups mixed greens
  • 1 cucumber, diced
  • 1 avocado, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • dressing of choice – I used Tessemae’s Zesty Ranch
Instructions
  1. Whisk all marinade ingredients together and place in ziploc bag and into the refrigerator for up to 24 hours.
  2. Heat up grill or grill pan over medium-high heat. Pull chicken out of marinade, salt chicken on both sides with just a pinch of salt, and place onto pan to cook for 8-10 minutes per side, depending on the thickness of the chicken breasts. Cook until no pink remains or the chicken has an internal temperature of 165 degrees F.
  3. Halfway through the cooking process for the chicken, pull the diced jalapeños out of the marinade and place on grill to cook on both sides for about 3-5 minutes.
  4. While the chicken cooks, get the salad ingredients together in a large bowl.
  5. Once chicken is cooked through, let rest for a couple minutes then slice and serve with salad ingredients and top with grilled jalapeños.

http://paleomg.com/coconut-lime-jalapeno-marinated-chicken-salad/

BROILED SALMON AND ASPARAGUS CAESAR SALAD

December 16, 2016

broiled-salmon-and-asparagus-caesar-saladBROILED SALMON AND ASPARAGUS CAESAR SALAD

Ingredients

  • 2 salmon filets
  • ½ pound asparagus spears, ends removed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • pinch of garlic powder
  • pinch of sea salt
  • For the salad
  • 2 hearts of romaine, roughly chopped
  • 1 avocado, chopped
  • Steve’s Paleo Goods Casear Dressing
  • black pepper, to garnish

Instructions

  1. Turn on broiler. Line a baking sheet with aluminum foil.
  2. Place salmon skin side down on the baking sheet along with asparagus spears, drizzle both with olive oil and lemon juice then sprinkle with garlic powder and salt. Toss to coat.
  3. Place baking sheet under the broiler to cook for 8-9 minutes, until salmon is cooked through and slightly browned on top.
  4. Use a fork to pull apart the salmon then a knife to cut up the asparagus into bite size pieces. Place in a large bowl along with romaine hearts, avocado and caesar dressing. Toss and serve with some black pepper on top! Easy peasy lemon squeezy!

http://paleomg.com/broiled-salmon-and-asparagus-caesar-salad/

Fall Harvest Chopped Salad with Apple Maple Vinaigrette

December 16, 2016

Fall Harvest Chopped Salad with Apple Maple Vinaigrette

fall-harvest-salad-wapple-maple-vinaigrette

Ingredients

  • 1 medium butternut squash, peeled and diced in small cubs
  • 2 tablespoons Tin Star Ghee
  • 1 tablespoon balsamic vinegar
  • pinch of salt and garlic powder
  • 4 eggs
  • 4 strips of bacon
  • 2 heads of romaine hearts, rinsed and chopped
  • 4 cups of arugula
  • 2 cups cooked and diced chicken (I used a rotisserie chicken)
  • ½ red onion, diced
  • ⅓ cup Steve’s Paleo Goods Apple Juice Infused Dried Cranberries
  • ⅓ cup chopped pecans
  • 2 apples, diced
For the Apple Maple Vinaigrette
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • ¼ cup olive oil
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 400 degrees. Toss butternut squash in ghee and balsamic vinegar and place on a parchment paper lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
  2. While butternut squash cooks, bring a medium pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
  3. Lastly, cook bacon in a saute pan until crispy, set aside then chop into small pieces once cool.
  4. Now to build the salad: place romaine and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans, and apples.
  5. Lastly, place all ingredients for dressing in a mason jar, cover and shake until combined.
  6. Pour dressing over salads, toss and eat up!

http://paleomg.com/fall-harvest-chopped-salad-with-apple-maple-vinaigrette/

BRAZILIAN CURRY CHICKEN

December 7, 2016

curry_chickenBRAZILIAN CURRY CHICKEN

Ingredients

  • 1.5-2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
  • ¾ cup coconut milk
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 4-6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
  • 2 bell peppers, chopped into 1 cubes (i used yellow and red)
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 1 cup chicken broth

Instructions

  1. Grab out your crock pot!! Wooooo crock pot time!
  2. Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
  3. Add in peppers and onions.
  4. Next, add in chicken and pour broth over the chicken.
  5. Mix all ingredients together to completely cover the chicken in the curry mixture.
  6. Cover and cook at low for 6-8 hours or high for 4-5 hours.

http://paleomg.com/brazilian-curry-chicken/

CROCKPOT SUGAR DETOX DESSERT STUFFED APPLES

December 7, 2016

crockpot-apples3CROCKPOT SUGAR DETOX DESSERT STUFFED APPLES

Ingredients

  • 4 green apples, cored, bottom still in place
  • ½ cup Coconut Cream Concentrate or homemade coconut butter, melted
  • ¼ cup sunbutter, unsweetened (or other nut butter)
  • 2 tablespoons cinnamon (the more the better in my world)
  • pinch of nutmeg
  • pinch of salt
  • 3-4 tablespoon unsweetened shredded coconut
  • 1 cup water

Instructions

  1. First you gotta core your apples, which is a pain if you don’t have an apple corer or paring knife…like me. I use a knife and drilled out the top then used a spoon to scoop out any core, leaving behind as much apple as possible and making sure not to remove the bottom. Perfection is not needed here.
  2. Mix together your coconut butter and sunbutter along with cinnamon, nutmeg and salt.
  3. Place cored apples in your crockpot and pour water in the bottom.
  4. Use a spoon to pour in your coconut and sunbutter mixture into each apple until it’s at the top.
  5. Top each apple off with a bit more cinnamon and your shredded coconut.
  6. Cook for 2-3 hours on low. The longer you cook it, the softer the apple will become so you decide!!

http://paleomg.com/crockpot-sugar-detox-dessert-stuffed-apples/

CROCKPOT SWEET POTATO BASIL SOUP

December 7, 2016

crockpot-sweet-potato-basil-soupCROCKPOT SWEET POTATO BASIL SOUP

Ingredients

  • 2 sweet potatoes or yams, diced
  • ½ yellow onion, sliced
  • 1 (14oz) can of coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tablespoon dried basil
  • salt and pepper, to taste

Instructions

  1. Place all ingredients in the crockpot.
  2. Mix around.
  3. Cook for 3 hours on high.
  4. Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly.
  5. Eat up!

http://paleomg.com/sweet-potato-basil-soup/

CROCKPOT FIG APPLE BUTTER

December 7, 2016

crockpot-fig-apple-butterCROCKPOT FIG APPLE BUTTER

Ingredients

  • 20 dried black figs, stems removed, cut in half
  • 6 apples, peeled, cored and diced
  • 1 cup apple cider
  • ½ cup honey (or other sweetener such as maple syrup)
  • 3 tablespoons cinnamon (sounds like a lot, because it is, and it’s awesome)
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • pinch of salt

Instructions

  • Place all ingredients in the slow cooker. Mix well.
  • Put the slow cooker at low and cook for 6-8 hours until apples are completely soft and almost mushy.
  • Place ingredients (I did mine in two batches) in food processor and puree until smooth.
  • Eat with anything. A spoon, on some banana bread, on a banana. Possibilities are endless.
  • Store in refrigerator in a jar. Because jars are cute.

http://paleomg.com/crockpot-fig-apple-butter/