Lemon Roasted Asparagus & Peppers

I'm Back!  Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog Aroma Nurse ) & have discovered Costco.  Yup, that about sums it up. But seriously, Costco is  amazing!  A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives.  It is so rewarding & inspiring to speak with each & every one of you!  Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish.  It is officially the first day of spring after all!  Enjoy!

Perfect to accompany any meal this spring!!!

Ingredients:
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
2 large red bell peppers, washed, cored, and cut into thin strips
1-2tbs organic extra virgin olive oil
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post here.  To purchase go to My DoTerra Wellness Store)
1/4c parmesan cheese (optional)
Sea salt & fresh cracked black pepper to taste

Directions:
1. Preheat oven to 450 degrees.  Line a baking sheet with nonstick foil.  Spread veggies evenly over the baking sheet.
2. In a small bowl mix lemon essential oil and olive oil.  Pour over veggies and toss.  Sprinkle salt and pepper over the top.
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20.  You want them to begin to brown on the bottoms and be fully cooked.  If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts.  Enjoy!  Enjoy!  Enjoy!  I've made these 3 times already.

Red Wine Braised Mushrooms

For Christmas, I made these mushrooms to go along side my famous Bourguignon Style Pot Roast.  I used one of my favorite Cabernet Savignons' and I suggest you do the same.  The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze.  Even guests who stated they "hate" mushrooms gave these babies a try and loved them.  They are hands down the most delicious mushrooms I have ever eaten.  These would also be wonderful piled on top of a steak or other large hunk of beef.  Yes, they do take a long time to prepare but they are oh-so-worth-it.  Enjoy!

The most rich and delicious mushrooms I have ever eaten

Ingredients:
4.b whole white button mushrooms
1 bottle dry red wine
2c beef stock
2 sticks butter
1tsp worcestershire sauce
1tsp dill
1tsp black pepper
4 cloves garlic, peeled and minced
salt, if needed

Directions:
1. Wash the mushrooms and throw them in a large stock pot.  Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper.  Stir.
2. Bring to a boil over medium high heat.  Cover and simmer on low for about 3 hours.  Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).
3. Salt if needed (mine didn't need any).  Serve straight from the pot or spoon into a serving bowl.  These won't last long but if they do they are even better the next day!

Moroccan Carrot Salad

Using carrots as the star of the show, this is a fresh take on a regular salad.  This delicious tender-crisp salad is packed full of Moroccan flavors and colors.  I made this for Thanksgiving day and it was a hit.  The best part is that you can make it up to 2 days in advance, without the pistachios or the cilantro, and then throw the rest of it together right before serving.  It also makes great leftovers.  Fun for adults and kids alike, I think everyone will enjoy a bowlful of this on the table.  Try it and let me know what you think!

A bright colorful salad.  Perfect for the holidays or family dinners at home.

Ingredients:
2lb baby carrots, cut in half
1/2c craisins
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
1/2tsp cumin
1/2tsp paprika
1/2tsp cinnamon
1/4tsp cayenne
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled

Directions:
1. In a large saucepan, boil water.  Then add carrots and boil until crisp-tender, or about 5 minutes.  Add craisins during the last few minutes of cooking.  Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne.  Season with salt and pepper then slowly whisk in olive oil.  Taste and adjust seasonings as needed.  Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.

Maple Cinnamon Sweet Potato Puree w Toasted Pecans

Oh for the love of sweet potatoes.  My husband eats sweet potatoes every single day.  Usually I make easy mashed sweet potatoes but for Thanksgiving day, I went the extra mile and made especially decadent sweet potato puree with toasted pecans on top.  The result was a hearty, creamy, comforting side that we all decided was worth the extra steps to make.  So for a quick weeknight meal this might not be your choice (see here for a faster sweet potato recipe) it will certainly win over a crowd.  I think I will make them again for my family on Christmas Day.  Enjoy!

A bowlful of deliciousness!

Ingredients:
1c raw pecans
5 or 6 large sweet potatoes, scrubbed clean
3tbs extra virgin olive oil
1/2c butter (more to taste)
1/4c pure maple syrup (more to taste)
1tsp ground cinnamon
salt to taste

Directions:
1. Preheat your oven to 350F.  Place your pecans on a baking sheet and place in the center of a preheated oven until fragrant, about 8 minutes.  Remove and let cool, then coarsely chop.
2. While the pecans are roasting, coat the outside of your potatoes with olive oil.  When the pecans are done, place the sweet potatoes in the oven and bake them until easily pierced all the way through with a fork (1-2 hours depending on their size).  Remove from the oven and let cool slightly.  Then peel.
3. In a large food processor, process peeled potatoes, butter, maple syrup, cinnamon and salt until thick and very smooth.  Add butter, syrup, and more salt to taste.  Serve hot topped with toasted pecans and sprinkled with sea salt and cinnamon.

Garlic Roasted Brussel Sprouts w Bacon

Brussel sprouts get a bad rap.  I used to think that I hated them but I've come to realize I only hate them when they are cooked incorrectly.  Boiled brussel sprouts with butter are disgusting.  But roasted brussel sprouts with garlic and olive oil are delicious.  So delicious that they remind me of a potato chip (no, I'm not kidding).  When you cook them so that the edges are deep brown or black they have a similar flavor to roasted kale, not the boring strange chewy flavor of boiled cabbage.  Throw in some fresh lemon juice, a bit of onion, and some crumbled bacon and you have yourself the perfect side.  I served mine on Thanksgiving day but these would also be great at Christmas or any other special occasion.  I might even make them again for dinner tonight.  Yes, they are that good.  Just give them a try!

One of my favorite vegetable sides.  I'm not kidding!

Ingredients:
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
1/2tsp thyme
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice

Directions:
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through.  Remove and place on a paper-towel lined plate.  Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease.  Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl.  Pour in bacon grease cooked garlic and onion.  Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees.  Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup.  Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through.  Take out of the oven and toss with a hint of lemon juice and crumbled bacon.  Serve warm.

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Pumpkin Soup w Sage

Ahhh fall, my favorite time of year.  When the leaves start changing and the weather is getting cooler, get into the season by making a big batch of pumpkin soup.  This is a simple, rich, creamy soup that is perfect for using up all those leftover cans of mashed pumpkin.  Or, get inspired and throw in fresh roasted pumpkin instead.  Fresh sage is the costar here... lending a subtle thanksgiving flavor that highlights the flavors of pumpkin.  I loved this soup so much that I am looking forward to making my next batch.  Enjoy!

Rich, warm, and satisfying.  The perfect soup for fall!

Ingredients:
2tbs butter
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1/4tsp cayenne
1tsp poultry seasoning

Directions:
1. In a large bottom soup pot, heat butter over medium high until melted.  Add onion and celery and cook until soft and starting to brown.  Add your pumpkin, sage, stock, cayenne, and poultry seasoning.  Add a bit of fresh ground black pepper.  Bring to a boil and simmer about 20 minutes. 
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor).  Stir in coconut milk.  Taste and adjust seasonings as needed. 
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top.  Enjoy!

Celery Seed Coleslaw

This is your basic coleslaw recipe.  I had to pick up a few heads of cabbage in lieu of St. Patrick's day last week (and the fact that they were only 25 cents per pound!)  I happen to love homemade coleslaw and I like to pair it with several types of dishes.  It makes a fantastic summer side dish and keeps well for hours (or days) in the fridge.  Instead of using sugar, I added a packet of Truvia.  If you prefer, you can try it with a touch of honey or maple syrup.  It just needs a little sweetness to counteract the vinegar in the recipe.  I hope you love this as much as I do!

Creamy, crunch, sweet, and tangy:  the perfect summer side dish!

Ingredients:
1/2 head green cabbage, cored and shredded
1/2c mayonnaise
2tbs apple cider vinegar
1 packet Truvia or 2tsp sweetener of choice
1/4-1/2tsp celery seed


Directions:
1. In a small bowl, mix mayo, vinegar, sweetener, and celery seed.
2. Place cabbage in a large bowl.  Pour dressing over the top and stir well.  Chill in the fridge and enjoy cold.

Grain-Free Sandwich Bread

Here is a simple recipe for grainless sandwich bread.  Sometimes going without grains leaves you feeling deprived, but piles of delicious meat and veggies on top of one of these slices will put you in a new frame of mind.  I used mine open faced and threw on some paleo pulled pork and slaw for an "original" Texas sandwich.  How will you use yours?

This hearty bread is sure to cure your sandwich craving!

Ingredients:
3/4c coconut flour
1/4c flaxmeal
2tbs tapioca flour
1/3tsp baking soda
1tsp baking powder
1/2tsp salt
1tsp onion powder
1/8c sesame seeds plus some for crust
7 large eggs
1/2c butter, melted
2tbs coconut cream (the fat that sits off the top of a full fat can of coconut milk)

Directions:
1. Preheat your oven to 325F.  Mix all of your dry ingredients together.
2. In a large bowl, mix all ingredients well.  Place inside a 9x5" bread loaf pan that has been lined with parchment or nonstick foil.
3. Bake for about 40 minutes or until the top is golden and the inside is done.  Let cool before slicing.  Serve fresh for best results or keep in the fridge for later use.

Grandma's Potato Cakes

This is a great way to spice up your leftover mashed potatoes.  My grandma used to make potato cakes when I was a kid and they remind me of her every time I make them.  She usually pan fried hers but to make things simple (and less messy) I baked mine in the oven.  The recipe I'm sharing with you is about as simple as it gets.  Feel free to add some sauteed onion and veggies to yours to spice things up.  I served mine with Sage Roasted Turkey Legs and Roasted Kale.  Enjoy!

Good 'ol southern comfort food at its finest

Ingredients:
2c leftover mashed potatoes (or whip some up by boiling 1lb of red potatoes until soft and then mashing them with butter, salt, pepper, and a bit of chicken stock)
1 large egg
olive oil or melted butter

Directions:
1. Preheat your oven to 425F.  Mix your mashed potato and egg until well blended.  These work best if they are room temp or slightly chilled (they will be difficult to form into a patty if hot).
2. Form your cakes:  about 3"x1/2" and place them on a non-stick foil lined baking sheet evenly spaced apart.  Spray the tops with a bit of olive oil spray or brush on some oil/butter.  Sprinkle the tops with salt.
3. Bake in the oven about 12 minutes, or until the bottom is golden brown.  Flip and continue to bake another 10-12 minutes.  They are done when both sides are browned.
4. Remove and serve warm.

Dijon Potato Salad

Potato dish #2:  Dijon potato salad.  My traditional potato salad is loaded with relish which I can no longer eat (hello high fructose corn syrup) so I decided to make a nontraditional potato salad.  No egg.  No relish.  Just potatoes, mayo, balsamic vinegar, dijon and onion.  I only have one word for this dish:  AMAZING!  Holy cow you will not miss grandma's potato salad after a few bites of this one.  I promise!

A new potato salad recipe everyone will love!

Ingredients:
3lb red potatoes, scrubbed clean
1 onion, minced
1c mayonnaise
2tsp dill
2tbs balsamic vinegar
2tbs dijon mustard

Directions:
1. In a large stockpot, cover potatoes with water.  Bring to a boil and then boil until just fork tender, about 20-25 minutes (if you overcook them they will fall apart).
2. Meanwhile, in a mixing bowl, mix onion, mayo, dill, balsamic and dijon.  Taste and adjust as needed.  Add a bit of salt and pepper if you like.
3. When the potatoes are done, drain and let cool slightly.  Then cut them into halves or quarters (depending on how big your potatoes are).  Yes, keep the skins on:  they are good for you!
4. Pour in your mayo dressing into a bowl with the potatoes.  Toss well.  They may seem a little overdressed at first but the potatoes will absorb a lot of the dressing once cold.
5. Refrigerate 4-5 hours until cold (if you can't resist like me go ahead and eat them warm...they are still delicious!)

Rustic Bacon Mashed Potatoes

Ever since Anthony came home from Japan, he has been complaining of hunger.  Annoyed, I ran to the store and bought a 5lb bag of potatoes.  I made 2 side dishes with them.  First I made these bacon mashed potatoes.  Since we are not eating milk, I added a splash of coconut milk for creaminess but not enough so that the whole thing tastes like coconut.  Of course bacon makes everything taste better so that went in there too.  I call them "rustic" because I like to leave the skins on before mashing.  A bit of butter and a bit more bacon grease and I had myself a man-side.  DO NOT tell me you are hungry after you eat these!

The cure for hunger

Ingredients:
2lb red potatoes, scrubbed clean
5-6 slices uncured bacon (nitrate free)
4tbs organic butter
splash coconut milk (I used "light" coconut milk for its mild flavor)
salt and pepper to taste

Directions:
1. In a large stock pot, place enough water to cover your potatoes.  Bring to a boil and then boil them until fork tender (about 25-30 minutes).  Drain.
2. Meanwhile, fry yourself a pan of bacon.  Then crumble the bacon and reserve 1-2tbs bacon grease.
3. Place drained potatoes back in the pot.  Add butter, a splash of coconut milk and a splash of bacon grease and cover with a lid.  Let set a couple minutes or until butter is melted.
4. Using a hand masher, mash your potatoes.  If you want them a bit thinner, add more liquid.  At the end, mash in your bacon crumbles.  Season with salt and pepper.  Serve hot.

Pesto Roasted Eggplant

I know most people don't like eggplant.  But I honestly think it gets a bad rap.  With the right seasonings and roasted in the oven eggplant can be a tasty and satisfying side dish.  I hope you will give it a try!

A wonderful and tasty dish to accompany any meal

Ingredients:
1 eggplant, quartered and sliced into 1/2" chunks
2tbs extra virgin olive oil, preferably first cold pressed
1tbs dried pesto mix, soaked in 2tsp water for 1 minute

Directions:
1. Preheat your oven to 400F.  In a small bowl, mix pesto mix and olive oil.  Using your (clean) hands, spread evenly across the eggplant so they are all coated with seasoning.
2. Place eggplant on a nonstick foil lined baking sheet and bake in the oven for 25-30 minutes (when they are brown on one side turn them over and brown them on the other side).
3. Enjoy hot.

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Paleo Chicken Fried Steak w Creamed Spinach

Okay, I must admit I have never made chicken fried steak before but I have watched my mother make it for our family dozens of times.  When I saw a recipe for paleo chicken fried steak in the new cookbook my sister bought me for Christmas, I had to try it!  This dish was so delicious, I felt like I was eating something unhealthy... but I wasn't!  Paired with coconut creamed spinach, it is the ultimate homestyle dinner (don't worry...it really doesn't taste much like coconut).  Your family will never complain about eating paleo with meals like this one!

Original recipe found in "Paleo Comfort Foods" by Julie & Charles Mayfield

Chicken Fried Steak & Gravy Ingredients (Serves 6-8):

2lb sliced beef round (1/2" thick), room temperature
1tsp salt
1tsp pepper
1c almond flour
1/2c coconut flour
1tsp garlic powder
3 large eggs
1/4c coconut oil
2c chicken broth
1/2c coconut milk
1/2tsp thyme
1/4-1/2tsp poultry seasoning
course ground pepper for gravy
diced tomatoes, for serving (optional)

Creamed Spinach Ingredients:
1lb fresh spinach
1/2c coconut milk
3 cloves minced garlic
1tbs coconut flour

1/2 onion, diced

1/2tsp paprika
1tbs coconut oil
salt and pepper to taste

Chicken Fried Steak Directions:
1. Tenderize meat by pounding it with a meat pounder until 1/4" thick.  Sprinkle with salt and pepper and cut into steak size pieces.
2. Mix both flours, garlic powder, salt and pepper in a pie tin.  In another pie tin, beat your eggs.  Take each steak piece and dip it into the egg mixture and then dredge it through the flour mixture to coat it.
3. Preheat your oven to 250F.  Line a baking sheet with nonstick foil.
4. In a large skillet, heat 2tbs coconut oil over medium high heat.  When oil it hot, add as many coated meat pieces that will fit comfortably in the pan.  Cook until browned on one side (if your coating is burning or falling off your pan temp is too high... I had to turn mine down to medium).  Flip and cook on the other side.  When browned on both sides, move to your baking sheet.  Repeat in batches, adding oil if the pan needs it, until all the meat is browned.
5. Transfer your meat to the oven and bake while you make your gravy.
6. Add the remaining flour to the saute pan with a bit more coconut oil. (If you don't have any left add 2tbs almond flour and 1tbs coconut flour to the pan).  Pour in chicken broth and deglaze the pan, breaking up all the browned bits.  Bring to a boil while you constantly whisk the pan.  Add thyme, poultry seasoning and pepper.  After a few minutes of boiling, add coconut milk and whisk well.  Taste and adjust seasoning as needed.
7. Take your steaks out of the oven and ladle some gravy over the top.  Serve with diced tomatoes if desired.

Creamed Spinach Directions:
1. Heat coconut oil in the largest saute pan you have (or a stockpot).  Add onion, paprika and garlic and cook until onion is translucent. 
2. Add coconut milk and coconut flour and whisk well. 
3. Add spinach and simmer until all the spinach has wilted and the sauce is thick (you will need to stir often).  Serve warm.

Roasted Kale

This is hands down my favorite way to eat kale.  It makes the perfect side to any dish.  Everyone loves it because you can eat them with your hands and they are slightly crunchy, reminiscent of potato chips.  So simple to make, I know your family will love it too!

Kale helps lower cholesterol, fight against cancer, and reduces inflammation and oxidative stress!

Ingredients:
1 bunch kale, washed well and cut or torn into bite-size pieces
1tbs extra virgin olive oil (first cold pressed is best)
fine sea salt

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat your oven to 375F.
2. Place kale in a single layer on each baking sheet.  Drizzle with oil and toss well with your (clean) hands.  Sprinkle generously with sea salt.
3. Place sheets in the center of your oven for 15 minutes, rotating half way through.  Kale is done when the edges are a nice brown and crispy.  Remove and enjoy warm!

Puree of Celery Soup

It occurred to me, as a stared at 2 huge celery hearts in my refrigerator, that I have never made a pureed celery soup (this is probably because my husband hates celery).  Since he is deployed, I figured it is probably a good time to try it.  In the past, celery was used as a cleansing tonic to counter the salt-sickness of a winter diet and was only grown in winter and spring. By the 19th century, the season for celery had been extended, and typically lasts from the beginning of September to late April.  Celery is known for its numerous health benefits and has been shown to lower blood pressure (as it is a natural diuretic), prevent cancer (it has 8 anti-cancer compounds), lower cholesterol, calm the nervous system, and reduce inflammation in the body.  I didn't do too much to this simple soup because I really just wanted to highlight the flavor of the celery.  The result was amazing.  I know it's good when I go back for seconds.  Enjoy!

A simple healthy aromatic soup to accompany any meal this winter

Ingredients (makes 4 one cup servings):
2 celery bunches, washed, trimmed, and sliced
2tbs organic butter
1 medium yellow or sweet white onion, diced
1tsp minced garlic
1/2c dry white wine (use what you like to drink & NEVER buy "cooking wine")
1qt chicken stock (msg & gluten free)
1/2tsp fine sea salt
1/4tsp white pepper

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add onions and saute until translucent.  Add garlic and cook a few minutes more (the onions will brown a bit).
2. Add the celery and cook until hot and coated, about 2 more minutes.  Add the white wine of your choice.  Bring to a boil and simmer until reduced by half.
3. Add your chicken stock and bring to a boil again.  Reduce heat to a simmer and cook until celery is soft, about 15-20 minutes.  Using a blender (in batches) or an immersion blender in the stockpot, puree your soup until it is all a thick liquid.  Return to a simmer one more time (you can add a bit more stock if yours is too thick).  Season to taste with salt and pepper (I ended up using about 1/2tsp salt and 1/4tsp pepper but it really depends on the sodium content of your stock and how much celery were in your bunches so it's up to you).  Serve hot.

Nutritional Information:
1 serving = 1c soup
Calories: 52
Carbs: 6g
Fat: 5g
Protein: 5g
Sodium: ~600mg

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Red Cabbage Soup with Bacon

I know what you are thinking... purple soup?!?  Yes, it is fantastic and delicious so don't judge until you tried it.  Most of  you know that I love pureed vegetables soups (just look at my Soup section for proof) but this one is a new favorite.  It is rich in pureed red cabbage which both lowers your cholesterol, prevents cancer, and is an overall anti-inflammatory.  It's high in vitamin K, vitamin C, and folate.  Cabbage has been shown to heal stomach ulcers, restore helpful bacteria in your gut, and provides cardiovascular support.  Those of you who are familiar with the paleolithic way of eating also know that nitrate-free-bacon is not terrible for you if you eat it in moderation.  Better yet, it gives the perfect amount of crunch and saltiness that compliments the subtle sweetness of the cabbage.  This is the perfect starter course or side dish.  You won't be sorry you made it!

A delicious way to increase your vegetable intake!

 
Ingredients (makes 6 side dish servings):
1 1/2tbs organic butter
1 medium onion, diced
1 head red cabbage, cored & shredded
1qt chicken stock (msg & gluten free)
4 bay leaves
sea salt to taste
12 slices nitrate and preservative free bacon

Directions:
1. Heat butter in the bottom of a large stock pot over medium high heat.  Add onions and cook until translucent and soft.  Add your cabbage, stock, bay leaves, and about 1tsp sea salt.  Bring to a boil, cover with a lid, and reduce the heat to low to simmer.  Let cook about 10 minutes or until cabbage is soft.
2. While your cabbage is cooking pan fry your bacon in a large saute pan over medium heat until crisp (you may need to do this in batches).  Crumble bacon and set aside.
3. When you cabbage is soft, remove the bay leaves and use an immersion blender to puree your soup (be careful not to splatter yourself; it's hot!).  Alternatively, you could throw batches of it in the blender (but be careful because the steam will build up and blow off the lid so do it slowly and let the steam escape).  Return to the pot and give it a good stir.
4. Serve soup with a small handful crumbled bacon.  Enjoy!

Nutritional Information:
1 serving = 1c soup with 2 slices bacon crumbled
Calories: 138
Fat: 8g
Carbs: 7g
Protein: 6g
Sodium: ~ 800mg

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Sauteed Swiss Chard with Lemon & Dijon

My favorite leafy green vegetable has always been swiss chard.  I find it slightly sweeter than the other greens and super simple to prepare.  While at Whole Foods yesterday, I noticed a large selection of organic chard that looked amazing.  I had to pick some up.  For this dish, I sauteed it in a bit of coconut oil and finished it off with some lemon and dijon to compliment the subtle sweetness in the greens.  This might be a new everyday favorite.  I hope you enjoy it as well.

A subtly sweet leafy green with a hint of freshness and bite from the lemon

Ingredients (serves 2):
1 bunch red swiss chard, washed and cut into 1" strips
1tbs virgin coconut oil
1/2 lemon, juiced
2tsp white wine vinegar
1tsp dijon mustard
sea salt to taste

Directions:
1. In a large skillet, heat coconut oil over medium high heat.  Add the stems of the chard first and saute for a few minutes.  Then add the leaves and continue to cook a few minute more.  Cover and cook 5 minutes, or until greens are wilted.
2. in a bowl, stir lemon, vinegar and dijon.  Pour over the greens and continue to cook (lid off) until all liquid has absorbed.  Taste and sprinkle with sea salt.  Serve warm.

Nutritional Information:
1 serving = 1c cooked chard
Calories: 100
Protein: 3g
Carbs: 7g
Fat: 7g
Sodium ~ 100mg

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Liz's Grainless Paleo Bread

This is my first attempt at bread without grains.  I used a mix of almond, coconut and flaxseed flours to create a whole "grainless" bread.  This bread is similar to other gluten-free breads that I've made in that it's more dense and filling than regular bread.  Although this bread is a bit boring to eat on it's own, it makes a superb open faced sandwich and makes all of us gluten-free folk feel like we are eating real bread!  Better yet, the whole thing comes together in about 40 minutes.  Enjoy guilt free!

A moist whole grainless bread is easy to make and is sure to cure your bread cravings!

Ingredients:
1c almond flour
1/3c coconut flour
2/3c flaxseed meal
1/4tsp sea salt
1 1/2tsp baking soda
1tsp baking powder
5 large eggs
1/4c oil or melted butter
2tbs honey
1tbs apple cider vinegar

Directions:
1. Preheat oven to 350F.  In a large bowl, use a wire whisk to blend the 3 flours, salt, soda, and powder. 
2. Pour in eggs, oil, honey and vinegar.  Use a hand mixer to beat together.
3. Pour into a nonstick foil lined small loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean and the top is crusted.
4. Take out of the pan to cool, slice and serve.

Butter Pecan Sweet Potatoes

This recipe tastes like dessert.  Sweet roasted sweet potatoes are topped with chopped pecans, brown sugar, and butter to make the perfect Thanksgiving side.  They were a hit with everyone and were so simple to make, you don't need a holiday to indulge in this treat!  Enjoy!

Sweet potatoes are my all time favorite Thanksgiving dish!

Ingredients:
4 large sweet potatoes, washed, peeled and cut into 1/2" slices

2-3tbs extra virgin olive oil
1tsp sea salt
3tbs butter, melted
1/2c light brown sugar
1/2c chopped pecans

Directions:
1. Preheat your oven to 400F.  Coat your potato slices with olive oil and place on 2 foil lined baking sheets.  Sprinkle with sea salt and bake for about 30 minutes, or until fork tender.
2. Remove potatoes from the oven and layer them, slightly overlapping, in a large casserole or glass baking dish.  Drizzle with melted butter, sprinkle with brown sugar, and top with raw chopped pecans. 
3. Place back in the oven for about 15 minutes, or until the sugar is caramelized and the pecans are toasted.  Serve warm.