Category Archives: Side Dish

Thanksgiving

Holidays can be tough when you are participating in the paleo challenge. For many of us, food can sometimes be the enemy. Food should be delighted and enjoyed, it should be a time for family and to celebrate. You do not have to explain to your family what paleo is, or even tell them that you are participating in the challenge. Prepare these recipes ahead of time and ‘wow’ your family with how tasty eating healthy can really be!

Roasted Turkey in Light Orange and Apple Brine

Turkey


Thanksgiving Caramelized Onion & Sausage Stuffing

Stuffing

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Garlic Mashed Cauliflower

Garlic Mashed Potatoes

Naturally Sweetened Orange Apple Cranberry Sauce

Cranberry Sauce

Sweet Potato Casserole

Sweet Potato Casserole

Umami Gravy

Gravy

Paleo Gravy

Paleo Gravy

Roasted Brussels Sprouts and Bacon

Brussel Sprouts and Bacon

Paleo Green Bean Casserole

Green Bean Casserole

Paleo Dinner Rolls

Paleo Dinner Rolls

Bacon and Chive Sweet Potato Biscuits

Sweet Potato Biscuits

Paleo Sweet Potato Pie

Sweet Potato Pie

Paleo Apple Tart

Paleo Apple Tart

Paleo Pumpkin Pie

Paleo Pumpkin Pie

Pumpkin Pie with Walnut Crust

Pumpkin Pie

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Paleo Creamy Bacon Brussels Sprouts

Paleo Creamy Bacon Brussels Sprouts

Ingredients

  • 1 pound of Brussels sprouts, trimmed and quartered
  • 2 tbsp grass-fed butter, melted 2 tbsp coconut oil
  • Sea salt and freshly ground pepper to taste
  • 4 slices of bacon, chopped up
  • 6 crimini mushrooms, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • ½ cup full fat coconut milk
  • ¼ cup cooking sherry

Instructions

    1. Preheat the oven to 475 degrees Fahrenheit. Mix the Brussels, butter, and salt & pepper in a bowl. Layer a baking sheet with tin foil and then spread out the Brussels evenly on it. Bake for 15 minutes, tossing once halfway through.

    1. Meanwhile… Over medium-high heat, cook the bacon in a deep skillet until slightly browned (about 7 minutes).

  1. Reduce the heat to medium and then throw in the mushrooms and shallots. Salt and pepper to taste. Cook for 5 minutes until the shallots are translucent, stirring occasionally. Throw in the garlic and stir, about 1 minute.
  2. Add the coconut milk and cooking sherry to the skillet, mixing thoroughly. Bring to a boil and simmer until reduced by half. Constantly stir.
  3. When the sauce is thick enough to coat the back of a spoon, taste that sh*t and tell me you’re not in love. I mean, seriously.Stir in the Brussels to evenly coat them in the sauce, and consume.

Grilled Broccoli

One of the things I love about summer is grilling (even though I grill all winter long, too)!   I love it the most because I keep the kitchen just little bit cleaner.  I’m the messiest cook in the world – It would help if Cookie enjoyed fallen food the way other dogs do.

So the other day I was marinating pork with coconut aminos, olive oil, and 2 cloves of garlic in a baggy, getting ready to grill.  The only vegetables I had handy were asparagus, broccoli, kale, brussel sprouts.    Asparagus is fine on the grill, but what about these others?  It got me thinking: can I grill broccoli!  You sure can. I bet you can grill the others, too!  When in doubt, google!  I found many recipes, but I trust Oprah, so I went to the link.  Surely Oprah doesn’t update her own site, but I bet it’s Oprah approved.

2nd tip.  Watch the grill. So when it catches on fire, you’ll be ready for it.

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Seven Layer Mexican Dip

Seven Layer Mexican Dip

It’s football season and chips and dip were always a part of my Super Bowl festivities.  Over the years, I’ve had to adapt to fresher ways of eating and this dip is a way to bring in the new and celebrate the past…yummy flavors!  Because there is the lack of the crunchy tortillas, I make the bacon layer extra crispy to compensate for that missed texture.

Layer 1:  1lb ground beef plus a taco seasoning packet (I used the Trader Joe’s seasoning packet), cooked **you could even experiment with your own seasonings
Layer 2: 1.5 cups green onions, chopped (maybe try a variety of onions to add flavor!)
Layer 3:  3 tomatoes, diced…then seasoned with sea salt and pepper
Layer 4: 1 cup nopolitos (tender cactus), drained and diced (don’t like nopolitos? add a layer of chopped bell peppers!)
Layer 5:  1.5 cups guacamole
Layer 6: 1, 5.75 oz can of jumbo black olives, sliced
Layer 7:  1 lb bacon, cooked crispy and chopped
Garnish (optional) with 1 bunch of chopped cilantro and juice of l lime

Layer the levels. Place a large serving spoon with appetizer.

On a separate plate, serve with Lettuce. Spoon mixture in the separate lettuce leaves like soft tacos.

This recipe is found at http://cavegirlcuisine.net/2012/09/12/seven-layer-mexican-dip/


Roast Zucchini Salsa

Zucchini’s are one of my favorite vegetables! Here is a new way of incorporating them into meals! Wouldn’t this be great on a burger??

Roast Zucchini Salsa

Ingredients
  • 2 medium zucchini, halved lengthwise
  • 1 handful cilantro, coarsely chopped
  • 1 jalapeno, coarsely chopped
  • 2 cloves garlic
  • 1/4 cup pepitas, toasted
  • 1/4 cup olive oil
  • 1/2 lime, juice
  • salt and pepper to taste
Directions
  1. Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.
  2. Puree everything in a food processor.

Sweet Potato Orange Soup

20120617 Sweetpotatosoup002 Sweet Potato Orange Soup for Boombox Crossfit

Ingredients:

  • 2 Large Sweet Potatoes, mine were 1 lb a piece
  • 2 Carrots, peeled and sliced thin
  • 1 Celery stalk, sliced thin
  • 1 Orange, zested and juiced, should get you 1/2 Cup Fresh Juice
  • 2 Tbsp Bacon Fat, melted
  • 2 Sprigs of Fresh Thyme
  • 2 Cups of Chicken Stock
  • Sea Salt to taste
  • Coconut Milk (Optional in soup, and used to garnish)
Process:
  1. Preheat your oven to 425 Degrees Fahrenheit, poke holes in your sweet potatoes with a fork and place on aluminum foil in your oven for ~45-60 minutes or until your sweet potatoes are cooked through and able to pierce with a fork
  2. Preheat your 3 quart sauce pan over medium heat and add your bacon fat
  3. Add your carrots, celery, thyme, and sea salt to your bacon fat and cover, reduce heat to low and let your veggies steam in the bacon fat until your veggies are soft
  4. Your sweet potatoes should be done now, scrape out all the flesh of the potato and add to your pan as well as your chicken stock and orange zest
  5. Cover and keeping heat on low let simmer for 15-20 minutes
  6. Stir in your orange juice and then using a blender or your immersion blender make the soup happen
  7. If you would like your soup creamy, add between 1/2 – 1 Cup full fat coconut milk and mix well
  8. Transfer your soup to a serving bowl, sprinkle with some fresh thyme leaves and top with some coconut milk
  9. Enjoy

Warrior Cereal

Now in Stock: Warrior Cereal!

We’ve all tried making our own “granola,” but at the end of the day it’s time consuming, our dishes pile up, and it’s expensive to buy all those nuts and additional ingredients.  This warrior cereal is an affordable $10 (compared to other gluten free options), and a perfect snack during the paleo challenge.  It’s a snack, however, and should last you at least a week.  If you find that the bag has been eaten over a period of 24 hours, then you’re eating it too fast!  Good for us, but bad for you 🙂