Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Paleo Apple Pie Tart

It's that time of year again and I couldn't wait to indulge in some traditional holiday desserts.  Last year for  Thanksgiving I made a wonderful Paleo Pumpkin Pie, but this year I wanted to try something different.  I realized, while looking back at my collection of recipes, that I hadn't attempted a grain-free apple pie before. So I made one.  And it's wonderful.  In fact, it might be my favorite dessert yet.  Although it is more of a tart than a pie, I doubt anyone will care.  With apples in season, I didn't need to add much sugar (I mean honey) to make this pie taste wonderful.  I made an almond crust from scratch and topped the whole thing with Vanilla Bean Coconut Ice Cream (try Soy Delicious brand).  Delicious!  Enjoy!

A wonderful dessert for the holidays or anytime at all!

Ingredients:
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
pinch salt
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs honey
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries

Directions:
1. Preheat your oven to 350-degrees.  In a large food processor, process raw almonds until they resemble a fine flour.  Then add melted butter, maple syrup and a pinch of salt.  Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan.  Take your time, press well and evenly along the bottom and sides of the tart pan.  Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples.  In a large bowl, mix lemon, tapioca, honey, and cinnamon.  As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie.  Pour any remaining sugar syrup on top.  Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil.  Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork).  Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly.  Cut using a sharp pizza cutter or a knife.  Serve with coconut ice cream while hot.  Enjoy!
Note:  This pie can be stored, covered, in the refrigerator for up to a week.

Baked Salmon w Cinnamon Apples & Onions

This quick 30 minute dish is a perfect way to use up some seasonal fall apples.  I used Honeycrisp apples because they are my favorite but any sweet-tart apple will do.  If you've never had caramelized onions with cinammon before, you are in for a treat!  Adding a bit of sweetness with the apples makes this the perfect topping (or side dish!)  While the salmon is baking in the oven, saute up your caramelized apples and onions in a pan.  When the salmon is done, throw a big scoop on top and you have yourself a simple healthy meal in minutes.  I served mine over a simple salad of arugula, romaine, and balsamic vinaigrette.  Delish!

A great weeknight meal for fall

Ingredients:
4 wild caught salmon fillets
1/2tsp salt
1/4tsp pepper
1tbs olive oil
3tbs butter
1 onion, thinly sliced
2 cinnamon sticks
1/2tsp ground cinnamon
2 large apples (I used Honeycrisp, use your favorite!), cored and thinly sliced
1tsp lemon juice, plus more to squeeze over fish
Salad greens, optional

Directions:

1. Preheat oven to 400F.  Season fish with a bit of salt and pepper.  Squeeze a bit of lemon over the top of the fillets and drizzle with olive oil.  Place on a foil-lined baking sheet, skin side down (that way the skin will peel off easily because it will stick to the foil).  Bake for about 10 minutes per inch of thickness.
2. Meanwhile, make your topping:  In a large skillet, heat butter over medium high.  Add onion and cinnamon sticks and reduce heat to medium.  Cook, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes).  When the onions are almost done, add in your apples (add a bit more butter if the pan is dry).  Sprinkle 1/2tsp cinnamon over the apples and cook another 5-10 minutes or until the apples are soft.  Sprinkle with a bit of salt to taste.  Stir in 1tsp lemon juice.
3. To assemble, put some greens on a plate (if using).  Top with your salmon.  Ladle some onion apple mixture on top.   Enjoy!

Dried Cinnamon Apples & Honeydew Melon

Homemade dried fruit is an excellent snack to take with you anywhere.  The trouble with buying dried fruit is that it is often filled with added sugar and preservatives.  When you make your own, you know you are getting nothing but pure fruit.  Dried cinnamon apples and melon are excellent snacks and store well after they are dehydrated.  Use any fruit in season but keep in mind, the more juice in the fruit the longer they take to dehydrate (example:  grapes take 22 hours).  Thinly sliced fruit should only take 4-6 hours.  Enjoy!

Made using my Excalibur dehydrator

Ingredients:
2 crisp apples, thinly sliced
1tsp cinnamon
1/2 honeydew melon, seeded and sliced thin

Directions:
1. Sprinkle apple slices with cinnamon
2. Spread fruit in an even layer on dehydrator trays.
3. Turn to 135F and let cook about 4 hours or until they are dried but pliable.  Let cool and store in an airtight container.  

Paleo Pear Pancakes

These little pancakes trick you into thinking you are eating grains.  I often hear from people starting paleo that they miss bread and grains.  All I have to say to that is, "Get creative!"  These delicious little breakfast pancakes are made with applesauce and almond butter and taste delicious!  I added some sauteed pear slices for a little pizazz.  Everyone enjoyed them and, better yet, they keep well in the fridge for breakfast the next day!

A healthy breakfast that feeds a family!

Ingredients (makes about 10 pancakes):
1/2c (rounded) unsweetened applesauce
1/2c (rounded) creamy almond butter
3 large eggs, preferably omega-3 enriched
2 pears cored and thinly sliced
2tbs pure maple syrup
1tbs virgin coconut oil for cooking

Directions:
1. In a bowl, combined pear slices and syrup.  Then, in a large nonstick saute pan, heat 1-2tsp coconut oil until it melts.  Add pear slices and cook until softening and beginning to brown.  Set aside.
2. In a separate bowl, stir together applesauce and almond butter until well combined.  Right before cooking, stir in eggs until a thick batter forms.
3. On a nonstick skillet or large pan, heat the remaining coconut oil over medium high heat.  Drop an ice cream scooper size mound onto the preheated skillet and spread slightly to form a pancake side.  When the top starts to bubble, press in 2 pear slices into the batter.  When you can lift the pancake and it is browning nicely, flip it and cook a few minutes on the other side (if it's cooking too quickly turn the heat down to medium).  Repeat with the remaining batter.
4. Serve warm with extra maple syrup if desired.  Leftovers keep well in the fridge for a day or two!  Just reheat in the microwave and serve.

Sweet Potato Bake with Apples and Parmesan

I have a confession: this recipe was a flop but still tastes delicious so I went ahead and put it on my blog anyway.  I was originally trying to make little cannelloni with sweet potatoes but I sliced them with the mandoline too thick so they wouldn't roll up (they kept breaking).  I was planning on stuffing them with mashed sweet potato mixed with apples and parmesan, but instead I layered the whole dish into a casserole pan and threw it in the oven.  It doesn't look as pretty as I originally intended but it still tastes delicious.  I got the idea of sweet potato cantollini from a Martha Stewart magazine and I will share the original recipe here in case you are brave enough to try it.

Sometimes a mistake is still delicious enough to eat and share!

Ingredients:
3 large sweet potatoes, peeled
1 sweet-crisp apple, diced (Honey Crisp or Fuji would be nice)
1/2c parmesan cheese, shredded, plus more for serving
1/2tsp sea salt
Freshly ground pepper
4tbs butter
1/2c chopped walnuts, toasted

Directions:
1. Preheat oven to 350.  Bring a large stock pot filled with water to a boil.
2. While you are waiting, use a mandoline to cut very thin long slices on each potato (keep the mess-ups, they get boiled first).  You want about 32 pieces that are about 2x4".  The small and extra pieces, throw in the boiling water until very soft (5 minutes).  Remove and put them in a food processor until smooth.  Add parmesan cheese, a bit of salt, and your diced apple and stir.  Set aside.
3. With your cannelloni slices, place them in the boiling water until soft (2 minutes).  Remove gently and let cool slightly on a baking pan.
4. Spray the bottom of a casserole dish with cooking spray.  Add a heaping tablespoon of potato apple mix to the center of a sweet potato slice and roll up.  Place seam side down.  Repeat.  (If you mess up like I do, don't let it go to waste!  I put a layer of potato slices on the bottom, followed by the sweet potato apple mash, and topped with the potato layers again.)
5. When you are done, brush the entire dish generously with butter and sprinkle with remaining sea salt.  Bake in the oven about 20 minutes or until everything is hot.  Top with more parmesan and toasted walnuts.

Natural Fruit Dip

This is a delicious fruit dip but would also be lovely spread over toasted gluten-free bread or crackers.  It is natural, healthy, and free of grains, refined sugars and dairy.  I hope you enjoy this healthy snack as much as I do!

Delicious on a honey crisp apple!

Ingredients:
2c pitted whole dates, covered in water and soaked overnight (reserve water)
1/4c raw unsalted almond butter
1/2tsp sea salt
1tsp balsamic vinegar
1tsp alcohol free vanilla (otherwise the alcohol doesn't burn off because it's not cooked)
Sliced fruit such as apples, peaches, strawberries, ect.

Directions:
1. Combine dates, almond butter, salt, vinegar and vanilla in a food processor.  Blend until smooth.  If needed add a tablespoon or two of the soaking water until it is as thick or thin as you like. 
2. Serve with sliced fruit.  Store in the fridge. 

Mini Turkey Burgers with Sauteed Cinnamon Apples

Most of you that read my blog know how much I love to put meat and fruit together in the same dish.  I let the apples be the star in this 15 minute meal.  I used a hearty but mild ground turkey with baking spices to compliment the flavors of fresh fall apples.  Finally, I topped everything over a fresh bed of arugula with lemon and olive oil.  This is a fast, delicious meal for the whole family.  Enjoy!

Fresh ingredients make for the tastiest meals, even if you only have 15 minutes!

Ingredients (serves 2):
1lb ground turkey
1/2tsp cinnamon
1/4tsp allspice
1/4-1/2tsp cayenne
1tsp sea salt
1 large crisp apple or 2 small, diced
1tbs butter, preferably from grass fed beef
a couple pinches of cinnamon
1 tsp honey (I buy local honey to help my horrible allergies)
2 handfuls arugula or other baby green
1tbs extra virgin olive oil
juice of 1/2 a lemon
1 tsp honey
salt and pepper to taste

Directions:
1. In a small bowl, mix 1/2tsp cinnamon, 1/4tsp allspice, 1/4-1/2tsp cayenne, and 1tsp sea salt.  Sprinkle over your ground turkey and mix in with your hands.  Form into 4 balls and press down slightly to make thick, but small, burgers.
2. Meanwhile, power up your electric George Forman (Come on, I know you have one collecting dust somewhere in those cabinets!!).  Okay okay, if you don't have one you can alternatively throw these on the grill.  I put mine on an electric indoor grill for 7 minutes.  Outside they will probably only take about 3 mintues per side so watch them closely.
3. While the meat is cooking, melt butter in a large saute pan.  Add your apples and cook until crisp-tender.  Add as much cinnamon as desired and stir.  Taste and if you like a bit more sweetness add 1tsp honey to the mix and give it a good stir.
4. Okay, time to get your salad ready:  In a small bowl, whisk lemon juice, olive oil, salt, pepper, and 1tsp honey.  Pour over your arugula and toss well.
5. To serve (what you've been waiting for): Place some greens on a plate.  Top with 2 or 3 mini burgers.  Ladle a big scoop of apples over the whole thing and dig in!

Butternut Squash Gratin with Apples and Leeks

This is the most amazing fall recipe.  It is a cinch to put together:  just layer the butternut squash and apples, add the sauteed leeks and bake.  I topped mine with fresh shredded parmesan at the end to give a big flavor impact on top.  This meal only seems decadent; it is actually a very healthy alternative to au gratin potatoes.  I would prepare this for myself or to impress health conscious guests.  Please enjoy.

Hot out of the oven after the parmesan begins to brown

Scoop into a bowl and dig in!

Ingredients:
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
sea salt
1/2c freshly shredded parmesan

Directions:
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil.  Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet.  Add Leeks and cook until beginning to brown.  Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize.  Spread leeks evenly on top of butternut squash.  Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers.  Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top.  Cover tightly with aluminum foil.  Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan.  Turn the oven to broil and broil the dish until parmesan melts and begins to brown.  Let set a few minutes before serving.