Life is busy and hectic these days which means my brain is in over load.  I’m going to apologize in advance for the short post today and the lack of posting on the other sides of the blog lately.  I’ve been trying to keep up with everything but realizing that sometimes everything can’t get done.  I’m also realizing that sleep is an important thing, especially as my body is trying hard to fight off all the colds that are going on around me.  Got to love cold season!  A interesting fact since switching my diet, I haven’t had a cold in the longest time.  Yes, I know since I said that I will probably jinx myself but it is true.  If you put good things in your body and add in exercise, it’s amazing how good you’ll feel and how your immune system will reward you. 

I’m going to stop rambling, something I do best, and share with you a new love of mine and that is this salad.  It’s packed with super vitamin packed greens.  One being kale which is one of the healthiest vegetables around.  Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients.  Then we have brussel sprouts, which are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out.  How can you go wrong with these super greens?  This salad is great as a side dish, but I have to admit it’s even great as a snack cold or reheated.  I was in a crunch yesterday and needed a snack and lucky had packed some in my lunch box.  It saved me in my afternoon need for a snack. 

Enjoy everyone!  And stay tune….I’m dreaming up another similar post to this one which was a hit.  Trying to have it up by the end of the week, but again it all depends on how the next few days go.  I promise it’s coming and hopefully it will be worth the wait.

Brussel Sprout, Kale, and Bacon Salad

5 to 6 slices nitrate-free bacon

1 pound brussel sprout, trimmed and shredded

1 bunch of kale (about 3 cups), stems removed and shredded

1 teaspoon garlic, minced

Juice of ½ of lemon

Dash or two of red pepper flakes

Instructions:

In a large non-stick skillet cook bacon a few slices at a time until cooked through.  Once cooked set aside on paper towel.  Do not disregard the nice bacon grease you have in your skillet. 

Heat the same skillet you cooked the bacon with (and still has the bacon grease) over medium-high heat.  Add garlic  and cook for about 30 seconds, then add shredded brussel sprouts and kale and continue to toss the two until it’s slightly wilted.  Remove from heat and add lemon juice and red pepper flakes (to taste) and mix together. 

Cut the cooked bacon into bite size pieces and add to the greens and toss to combine.  Serve warm as a side dish and enjoy!

 Serves 6

 Recipe adapted from With Style and Grace

This recipe comes from one of my new favorite cookbooks, Make it Paleo by Bill Stanley and Hayley Mason of Primal Palate.  If you are looking for something to add to your holiday list for friends and family to give you be sure to include this cookbook.  It is filled with over 2000 grain-free recipes which are all geared towards the Primal/Paleo lifestyle.  The pictures are amazing and they make it very hard to decide what to try first.  I can’t tell you how many times I have flipped through the pages of this cookbook after I received it.   I have marked several recipes to try, but the first one I tried was Hayley and Bill’s Asian Broccoli Slaw.  I knew it would be the perfect addition to serve along side some grilled salmon.  And it was!  What makes this salad even better is it is easy to make and there is no cooking involved.  Just some chopping, mixing, and whisking.  Easy….I promise.  If you are looking for a side dish that is quick and easy to prepare gives this a try and be sure to go check out the Make it Paleo cookbook….I promise you won’t be disappointed with all the fabulous Paleo recipes Hayley and Bill share inside their cookbook.  Oh, and their blog is pretty great too.

Enjoy!! 

Asian Broccoli Slaw

1/2 small red cabbage

4 cups broccoli, grated

2 green onion

Instructions:

Thinly slice 1/2 of red cabbage using a mandoline or sharp knife.

Using a grater or food processor, grate broccoli to uniform small chunks.

Chop green onions into 1/4-inch slices.

Toss everything together and make dressing.

Sesame Ginger Dressing

1/2 tablespoon garlic, minced

1/2 tablespoon ginger, minced

2 tablespoon toasted sesame oil

2 tablespoon coconut aminos

2 teaspoon sesame seeds

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/4 to 1/2 teaspoon red pepper flakes

Instructions:

Mince garlic and ginger.

Combine sesame oil, coconut animos, garlic, ginger, sesame seeds, salt, pepper, and red pepper flakes in a small bowl. 

Whisk all ingredients together.

Pour over broccoli slaw and toss to combine.

Recipe from Make it Paleo

This chicken recipe is one of my go-to quick dinner recipes when I’m in a pinch to put dinner on the table.  It’s been one of my favorites for several years and it just so happens it’s Paleo friendly….even better!  I’m surprised I’ve never shared it on the blog either.  Shame on me!  Well, I’m happy to be sharing it with you today.  This chicken pairs well with so many things, like roasted asparagus or a side salad.  For today’s recipe I paired it with a Beet, Carrot & Apple Salad I recently found in a issue of Better Homes and Gardens.  The salad is a light and refreshing salad.  I have to warn you if you aren’t a beet or a turnip fan I would recommend pairing the chicken with something else on the side.  If you are a lover of beets and turnips….have fun making and eating this colorful salad!  I hope you enjoy this chicken recipe as much as my family does.

Oh and don’t forget my friends the giveaway for Paleo People is going on and you have until Thursday at 12:00 pm EST.  So enter away and you may be two of the winners.  You don’t want to miss out and trying the Paleo People treats.

And stay tune because I’m very excited to be sharing a Halloween treat with you later this week.  And guess what….it’s Paleo!!  Are you excited?  I’m super excited to be sharing it with you so come back later this week to see what I have in store.

Grilled Lemon Herb Rubbed Chicken

3 skinless, boneless chicken cutlets

5 teaspoons grated lemon rind (about 2 medium lemons)

1 1/2 tablespoons olive oil

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon pizza seasoning

1/2 teaspoon oregano

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon water

2 garlic cloves, minced

1 lemon wedge

Instructions:

Heat grill pan over medium high heat.

Combine lemon rind through minced garlic; rub mixture over both sides of chicken cutlets.  Place chicken in grill pan and grill 3 to 4 minutes on each side or until chicken is done.  Remove from heat.  Squeeze lemon wedge over each chicken cutlet. 

Serve with side of choice or Beet, Carrot & Apple Salad (see recipe below)

Beet, Carrot & Apple Salad

Zest and juice of 1 orange

Zest and juice of 1 lime

2 tablespoons cider vinegar

2/3 cup extra-virgin olive oil

sea salt and fresh ground pepper

1 pound beets, peeled and cut in matchsticks

2 large carrots, peeled and cut in matchsticks

1 Granny Smith apple, cored, peeled, and cut in matchsticks

1 turnip, peeled and cut in matchsticks

1 bunch flat-leaf parsley, stems removed

Instructions:

In a large bowl combine orange zest and juice, lime zest and juice, and vinegar.  Slowly whisk in the olive oil and season with salt and pepper to taste.

In the same bowl, layer beets, carrots, apple, and turnip.  Season with additional salt and pepper to taste.  Toss salad right before serving, and top with parsley leaves.

Makes about 8 1/2-cup servings.

Salad Recipe from Better Homes and Garden Magazine

It’s been a rainy few days and I’ve been day dreaming of the cooler weather that is behind all this rain so what does that mean…I made soup.  Not just any soup, a soup jammed packed with butternut squash, carrots, and sweet potatoes.  Butternut squash is one of my other favorite fall ingredient (besides pumpkin).  When it is combined with carrot and sweet potato you get a yummy fall soup that makes you feel warm and fuzzy….well it did for me.  Especially as the rain fell outside. 

The great thing about this soup is you can change it up a little by adding apple instead of carrot or sweet potato (or even with all of those things).  And if you want it to be a little creamier, add a little coconut milk.  Yum!  Whatever your choice you will be getting a lot of great vitamins in with the butternut squash.  Now if you are a Paleo follower, the butternut squash is a little higher on the carb side so if you are trying to lean out save this for a treat or after a hard workout.

This soup also freezes well.  Just make sure you refrigerate it for a day first to allow it to fully cool before freezing.  And enjoy!!

Butternut Carrot Sweet Potato Soup

1 small to medium butternut squash, peeled seeded and cubed

3 to 4 carrots, peeled and diced

1 sweet potato, cubed

1 tablespoon olive oil

1 medium sweet onion

1/2 tablespoon fresh ginger, minced

1/2 tablespoon garlic, minced

1 quart low sodium organic chicken broth

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

salt and pepper to taste

Instructions:

Cut butternut squash, carrots, and sweet potato into 1-inch even sized cubes.

Heat a large pot or dutch oven over medium heat.  When hot add olive oil and once oil is hot add onions.  Saute onions until tender.

Add in squash, carrots, sweet potatoes, ginger, garlic, and chicken stock and bring to a simmer, cooking until squash is tender (about 15 to 20 minutes).

Carefully add mixture to a blender or food processor and puree.

Once pureed, add content back to pot and stir in cinnamon, nutmeg, salt, and pepper. 

Serve with toasted coconut flakes and enjoy!

A few weeks ago while in Sedona my mom and I had a wonderful tomato salad as an appetizer before my birthday dinner.  Of course being Paleo we had them split the salad for us because my mom the cheese lover had cheese with her tomato salad while I stuck with just the tomato and basil.  It was such a refreshing salad that we had it again a few days later.  I’ve been thinking about that salad since I got home so while walking through the produce section at my local Whole Foods this weekend I almost jumped and rejoiced when I saw that the heirloom tomatoes where on sale.  With only a few remaining I quickly gathered a few that looked good and stored away in my cart.  The remaining time spent at Whole Foods was spent daydreaming about the tomato salad I was going to recreate once I got home.  Amazing how the smallest things can brighten your day…and funny that it’s food! Once home, it didn’t take much to put this salad together.  You only need 5 ingredients and maybe 5 to 10 minutes to prepare and presto you have great appetizer, side dish, or even a main dish!  I know summer has pretty much ended which means tomato “season” has ended too but with temperatures still way up there here in South Florida it still feels like summer which makes this salad perfect!

Heirloom Tomato Basil Salad

 Print Recipe

2 to 3 heirloom tomatoes

1 to 2 tablespoons olive oil

1 to 2 tablespoons balsamic vinegar

¼ cup fresh basil, chopped

Sea Salt and Fresh Ground Pepper to taste

 

Instructions:

Cut tomatoes in slices in thickness of choice.  Place on a large plate or in a bowl and drizzle olive oil and balsamic over tomatoes.  Use the amount you like, some like more some like less so use according to your liking.  You can always use less and add more.  Season with salt and pepper to taste.  Store in refrigerator for about 30 minutes and before serving sprinkle freshly chopped basil over tomatoes.  Serve and enjoy by themselves or as a side dish.

Note: And for my non-Paleo followers out there….add some fresh mozzarella to this salad and I’m sure you can make a meal out of this…that’s what my mom does

Enjoy!!

Next Page »