Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Curried Broccoli Detox Soup

I love this soup so much that I made a batch, ate it all, and the immediately ran to the store to buy ingredients for a second batch.  I have so many people ask me, "Elizabeth, what is a detox soup!?"  It's basically just a pureed vegetable soup with natural ingredients that are easy to digest which allows your body to absorb all of the nutrients from the veggies.  You might not be able to eat an entire head of broccoli, but pureed in a soup it's pretty easy to do.  This soup is loaded with broccoli and zucchini which is high in vitamin A, vitamin C, magnesium, manganese, potassium, folic acid, calcium, fiber and phytochemicals.  That translates to a soup that can help lower your blood pressure, lower your cholesterol, reduce inflammation in your body, and prevent cancer.  Pretty great right?!  While it's not a full meal, it makes a fantastic side to some grilled wild caught fish or shrimp.  You could also throw in some diced or shredded chicken.  Pureeing vegetable soups makes them taste thick, creamy and comforting.  This is my best one yet.  Enjoy!

Spicy, creamy, rich and delicious!

Ingredients:
1tbs extra virgin coconut oil
1 large red onion, diced
8 small cloves garlic, minced or chopped
2" piece fresh ginger, minced
2 jalapeno, seeds removed, minced
1tbs red curry paste
3 broccoli crowns, washed and cut up
2 large zucchini, washed, trimmed and sliced
1tsp curry powder
1tsp turmeric
1/4tsp cayenne
1tsp coriander
1tsp onion powder
1 tsp garlic powder
1-1/2 tsp cumin
6c gluten free chicken stock
1c full fat coconut milk (first cold pressed is best)
juice of 1/2 lime
garlic salt to taste (add at the end to your desired level of saltiness)
chopped cilantro and sliced jalapeno for garnish (optional)

Directions:
1. In a large stockpot, heat 1tbs oil over medium high heat.  Add the onion, garlic, ginger, and jalapeno.  Cook, stirring frequently, until the onion wilts and begins to brown.
2. Stir in your curry paste, curry powder, turmeric, cayenne, coriander, onion powder, garlic powder and cumin with a bit of stock until combined.  Pour in the rest of your chicken stock and whisk until evenly combined.
3. Throw in your sliced zucchini and broccoli pieces.  Stir around a bit, bring to a boil, reduce the heat to medium low and cover.  Let simmer for 20-30 minutes or until the veggies are very soft.
4. Turn off heat.  Using an immersion blender, blend the soup until smooth.  Add in your lime juice and coconut milk and blend again.  Taste and add garlic salt to your desired level of saltiness.  Serve garnished with cilantro and sliced jalapeno.  Add some shrimp or cooked chicken if desired.  Enjoy!

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Rosemary Roasted Pork Loin with Zucchini & Cabbage

This is a traditional dish that is simple to make and tastes delicious.  As it roasts in the oven, the warm smell of rosemary and garlic is sure to make your mouth water.  I served this with a side of roasted cabbage.  A side of roasted potatoes would also be a nice addition.  Enjoy.

A tender pork loin is delicious and budget friendly

Ingredients:
1 boneless pork loin
5 cloves garlic, minced
1tsp rosemary
1tsp salt
freshly ground black pepper
2 zucchini, cut in half lengthwise and then in quarters
1 onion, sliced
1 small head cabbage, halved and then cut in slices
2tbs extra virgin olive oil
2tbs butter, melted

Directions:
1. Preheat oven to 400F.  Rub pork loin with a bit of olive oil, most of the garlic and all of the rosemary.  Then season with salt and pepper.  Place in a roasting pan.
2. Toss a bit more oil with the rest of the garlic and toss with the zucchini and onion.  Place the veggies around the pork loin. 
3. Bake in the oven fat side down for 30 minutes.  Then turn over and bake fat side up another 30 minutes (or until the internal temp reaches 155F).  Let set 10 minutes before slicing.
4. Meanwhile, place your cabbage slices on a baking sheet.  Brush with melted butter and sprinkle with salt.  When you turn your pork over, place your cabbage in the oven to roast.  It is done when the leaves are soft and the top is browned/blackened (takes about 30 minutes).
5. Serve sliced pork with roasted veggies and cabbage.  Enjoy!

Bacon Topped Meatloaf with Roasted Cherry Tomato Compote and Mashed Sweet Potatoes

This is a hearty meatloaf filled with diced veggies and topped with bacon.  Instead of your traditional katchup or chili sauce, I make a fresh roasted tomato compote.  If you haven't had them, roasted cherry tomatoes are as sweet as candy making a nice ketchup substitute.  Paired with mashed sweet potatoes, this traditional American meal just got paleofied.  Enjoy!

Healthy All-American Comfort Food

Meatloaf Ingredients:
2lb lean ground beef
8 slices bacon
2 celery stalks, finely diced
1 onion, diced
1 zucchini, diced
3 garlic cloves, minced
1/2c beef stock
1tbs tomato paste
1tsp salt
1/2tsp poultry seasoning
1/8tsp black pepper
2 pints cherry tomatoes
1tbs extra virgin olive oil

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into cubes
3-4tbs butter
1/4-1/2c full fat coconut milk
1/4tsp cinnamon
salt to taste

Directions:
1. Preheat oven to 350F.  In a large pan, fry 6 bacon slices until crispy over medium heat (reserve 2 slices for the top).  Remove to a paper towel lined plate to absorb the grease.  Crumble bacon when cool.  Pour out almost all of the bacon fat. 
2. Then, add your celery, onion, zucchini, and garlic to the same pan.  Saute over medium high heat until veggies are soft.  Add beef stock, tomato paste, salt, poultry seasoning, and black pepper.  Cool slightly.
3. In a large bowl, mix beef, egg, veggie and seasoning mix, and crumbled bacon with your hands. 
4. Place in a foil lined loaf pan.  Cut the remaining 2 slices of raw bacon in half.  Top the loaf with the bacon slices.
5. Toss cherry tomatoes with olive oil and sprinkle with sea salt.  Place them on a foil lined baking sheet. 
6. Place both the meatloaf and cherry tomatoes in the oven and cook for 1hour (cherry tomatoes are done when they are burst and starting to brown/blacken).  Meatloaf is done when a thermometer inserted into the center comes out 160F.  If your meat has a lot of water added to it, you may need to periodically pour out the water to keep if from getting soggy.
7. Meanwhile, make your mashed potatoes:  Boil your sweet potatoes for 10-20 minutes or until soft.  Drain them then add desired amount of butter, cinnamon, coconut milk and salt.  Use a hand mixer to beat them (add only a bit of coconut milk at a time until you reach your desired consistency.)
8. At the end, take out the tomatoes and break with a spoon or spatula to make a compote.  Turn your oven to broil.  Place your meatloaf as close to the top of the oven as you can and cook for about 3 minutes or until the bacon on top has browned.
9. Slice meatloaf and serve over mashed sweet potatoes.  Top with roasted tomato compote. 

Walnut Arugula Pesto Pasta

I honestly can't believe I don't have my famous pesto recipe on my blog yet.  Shame on me!  This is my favorite pesto and it's full of heart healthy walnuts, olive oil, arugula, fresh basil, lemon and garlic.  The best thing about pesto is that it is so versatile!  Use it as a sandwich spread, toss it with chicken for a pesto salad, or toss it in some angel hair zucchini (using your Joyce Chen Spiral Slicer) for a satisfying "pasta" dinner.  Delish!

I added some diced cooked chicken breast to round out the dish

Ingredients (Serves 4):
4 cooked chicken breasts, diced
2 zucchini, cut into zughetti using a spiral slicer (they will look like angel hair pasta!)

Walnut Arugula Pesto Ingredients:
1 clove garlic, minced
1/2c raw walnuts
2c arugula
1/2c fresh basil
1/4c extra virgin olive oil
1tbs lemon juice
freshly ground sea salt to taste

Directions:
1. In a food processor, pulse garlic, walnuts, arugula, basil, oil, and lemon until a paste is formed.  Season with salt to taste.
2. Toss your chopped chicken with 1/2 the pesto.  Toss your "pasta" with the other half.  Warm in the microwave for 30 seconds per dish.  Serve warm.
TIP:  To store pesto, place it in a small container and top with a layer of olive oil.  This will seal it keeping it fresh for future use.  It should stay fresh in the fridge for a few weeks.

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Meatza

I have been eager to try a meatza for a while now and last night I gave it a whirl.  WOW.  It was so tasty it took everything in my power not to go back for seconds.  For those of you who are unfamiliar with the term "meatza" I will fill you in on the secret:  It's a play on the word "pizza" but uses ground meat as the crust and then is loaded with pizza sauce and veggies.  I know, it sounded a little gross to me at first too.  But it's not.  It's wonderful.

A pizza for meat lovers and paleo enthusiasts alike!

Ingredients (Serves 6):

2lb ground beef, preferably 100% grass fed
1 large egg, preferably omega-3 enriched
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
2tbs fresh basil, thinly sliced
1c pizza or marinara sauce (look for one's without added sugar.  The best tasting one is Mario Batali's Tomato Basil Marinara and the cheapest is Ragu No Sugar Added)
1 tomato, sliced
1/2 zucchini, thinly sliced (I used a mandoline)
1/2c sliced mushrooms
1/2c sliced black olives
1/2c thinly sliced onion
2tbs fresh basil, thinly sliced
1/2tsp red pepper flakes (optional)
1/2c freshly grated parmesan (optional)

Directions:
1. Preheat your oven to 400F.  In a large bowl, mix egg with beef and the next 4 spices.  Add about 2 tsp finely ground sea salt.  Spread your meat mixture evenly into a foil lined baking sheet.  Bake in the oven for 10 minutes.  Remove from the oven and pat with paper towels until you get the extra water/grease out of the pan.
2. Spread your meatza with pasta sauce.  Top with sliced tomatoes, zucchini, mushrooms, and onion.  Sprinkle with olives and basil.  Reduce the heat to 350F and place the meatza back in the oven for 10 minutes longer (until the veggies are starting to soften).
3. Remove from the oven and sprinkle with red pepper flakes and parmesan.  Place back in the oven, turn the heat to broil, and cook for a few minutes until cheese is melted.  Remove (if needed, use a few more paper towels to soak up any remaining grease or liquid at the bottom of the baking sheet).
4. Slice and serve hot.

Grass-Fed Pan-Fried Meatballs & Marinara

Using delicious 100% grass- fed beef from Trader Joe's, I made some simple pan-fried meatballs, tossed them with a rich mushroom marinara, and threw it all over a pile of zughetti.  There's no hard and fast rule to this recipe.  Use the seasonings that you like.  Don't over-complicate it.  Simple but fabulous.  Who doesn't love meatballs?!

Paleo comfort food at its finest

Ingredients:
2lb ground beef, preferably grass fed
2c diced portabella mushrooms
1 large egg, slightly beaten
1tbs butter, organic or grass fed
1/2 onion, minced
3 cloves garlic, minced
1tsp dried oregano
1tsp fine sea salt
1/4 tsp fresh ground pepper
1tbs olive oil, preferably first cold pressed
2c of your favorite marinara or make your own with tomato sauce, tomato paste, fire roasted diced tomatoes, diced onion, oregano, garlic powder, onion powder, oregano, and basil
2tbs balsamic vinegar
8oz sliced portabella mushrooms
5 zucchini: turn it into angel hair pasta (zughetti) using the Joyce Chen Spiral Slicer
Aged parmesan for serving (optional)

Directions:
1. In a large saute pan, heat butter over medium  high heat.  Add onion and garlic and cook until translucent.  2. In a large bowl, whisk egg.  Add diced mushrooms and cooked onion/garlic mixture.  Add oregano, salt, and pepper.  Using your hands, blend the mixture into the meat until evenly combined.
3. Make meatballs by rolling them in your hands until they are formed to the size of a ping pong ball.  In the same large saute pan, heat 1tbs olive oil over medium high heat.  Add the meatballs in a single layer and cook until deeply brown.  Turn until they are brown on all sides and cooked through to 160F.
 4. If making your marinara, do so now.  Heat a bit of oil in a pan and cook up some onion and mushrooms.  Add tomato sauce and diced tomatoes (and add paste if you like it thicker).  Add some Italian spices to your liking (garlic powder, onion powder, oregano and basil are all delicious).  Add a bit of balsamic at the end for complexity and sweetness.
5. If you are using canned marinara, cook up some mushrooms and then add the sauce to heat it through.
6. When the meatballs are done, drain the fat.  Then toss them in your mushroom marinara sauce.  Serve over zughetti and sprinkle with aged parmesan.  Enjoy!

Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Zu-ghetti and Meatballs

This is a fast paleo friendly meal made with tastey sausage meatballs and using zucchini as spaghetti (ie zu-ghetti).  I used my handy dandy Joyce Chen Spiral Slicer to make long thin speghetti-like strands of raw zucchini.  If you don't have one, then just use a pairing knife to make your own.  They will turn out thicker, but will still taste delicious.  For the sauce, I whipped up a quick creamy Italian marinara using diced tomatoes and coconut milk.  So delicious you don't even know (unless you try it!)

A delicious meal for 2

Ingredients (serves 2):

1 package Trader Joe's Tomato Basil Chicken Sausage (preservative and nitrate free)
1 large egg, slightly beaten
1/3c shredded parmesan cheese
2tbs coconut flour
1/4c diced onion
2tsp minced garlic
1 can diced tomatoes
1/2tsp oregano
1/4tsp Italian seasoning
1/4tsp garlic powder
Sea salt to taste
1/4c coconut milk
1tbs extra virgin olive oil
2 zucchini, sliced into strands using a spiral slicer or use a pairing knife to do the same


Directions:
1. Preheat your oven to 425F.  In a large bowl, squeeze the sausage out of its casing.  Mix with egg, parmesan, and coconut flour.  Form small meatballs (about 1 1/2" wide) and place on a baking sheet lined with foil.  Bake for 10-12 minutes or until the internal temperature reaches 160F.
2. Meanwhile make your sauce and your zu-ghetti.  Slice your zucchini, toss with olive oil and perhaps a little garlic and set aside.
3. In a large saute pan over medium heat, add a bit of oil and saute 1/4c onion until translucent.  Pour in your diced tomatoes and top with seasonings.  Cook, stir, and boil down until it turns into a chunky sauce.  Taste and adjust your seasonings as needed.  Add 1/4c coconut milk and turn heat to low, simmer until desired thickness.
4. To serve, warm your zu-ghetti in the microwave for 30seconds to 1 minute (you want to warm it, not cook it otherwise it will fall apart and be soggy).  Top with meatballs and then a big scoop of sauce.  Top with more parmesan if desired.  Enjoy!

Grandma Dee's Meatloaf with Spicy Chipotle Katsup

My Grandma Dee had a few secrets up her sleeve in the kitchen, as most grandma's do.  Her secret to a tasty meatloaf was using ground crackers and poultry seasoning.  Of course, being gluten (and now grain) free meant that I couldn't use the soda crackers in my recipe, but of course I use poultry seasoning.  The delicate balance of meat, veggies and seasonings make this the most amazing meatloaf you will ever eat.  Or, maybe I'm just saying that because it brings me back to my childhood family dinners every time I eat it.  Instead of your traditional katsup topping, I used some tomato paste and chipotle chile pepper to create a spicy, sugar fee version for this delicious dish.  I served mine with sweet potatoes and salad, but mashed potatoes are the most traditional side.  Please enjoy this all-American meal.

So good one slice is never enough!

Ingredients:
2lb ground beef (organic and grass fed if you can find it; mine was 15% fat)
1 celery stalk, finely diced
1 small yellow onion, grated
1 small zucchini, grated
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/4tsp pepper
2 eggs, slightly beaten
1 small can tomato paste
1 chipotle chile in adobo with 2tsp adobo sauce from the can
a splash of El Pato tomato sauce to thin out the sauce

Directions:
1. Preheat your oven to 350F.  In a large bowl, add your veggies to the beaten eggs.  Then add seasonings (garlic, poultry, salt and pepper).  Mix well.
2. Add in your ground beef and mix well with your hands until combined.
3. Press into an 8x4" loaf pan and place in the oven for an hour (or internal temp is 160F).
4. Meanwhile, in a food processor, combine tomato paste and chipotle chile (adding a bit of tomato sauce to thin it out if needed).  Note:  This katsup is VERY spicy.  If you don't like spice, remove all the seeds from the chili before processing or just use the adobo sauce for the smokiness. 
5. Remove the meatloaf and scrape/pour off the fat.  Then spread the katsup over the meatloaf evenly and bake 5-10 minutes longer (until hot and baked on).  Serve warm.

Irish Beef Stew

Oh how I love stew:  The perfect fall meal.  This is stew like my mom makes it:  chock full of meat with large hearty vegetable pieces.  Normally, I'm not much for browning meat before I throw it in the crock pot (because I'm lazy) but I always do it before I make stew because it gives a rich deep flavor throughout the dish.  This is one of the best stew's I've ever made.  As always, it's gluten free and Paleo friendly.  Enjoy!

Perfectly filling on a cold day!

Ingredients:
2lb chuck or bottom round roast, cut into large chunks
2tbs macadamia nut oil
Sea salt
2tbs red wine vinegar
2 yellow onions, diced
1tbs minced garlic
3c baby carrots, cut in half or thirds
1 small bunch celery, cut into pieces
1 large zucchini, cut into fourths and then large pieces
8oz sliced mushrooms
2-3c beef broth
1tbs  paprika
1 can Muir Glen fire roasted diced tomatoes
3 bay leaves
2tsp thyme
2tsp garlic powder

Directions:
1. Heat oil in a large saute pan over high heat.  Add the beef pieces (sprinkle with salt) and cook for several minutes until deep brown on one side.  Using tongs, turn the pieces over and repeat on the other side.  Move to a large crock pot (you may have to do this in batches depending how much meat you have).
2. Add red wine vinegar and garlic to the saute pan with the onions.  Cook, scraping up the brown bits at the bottom of the pan (use more liquid if you have to) to get all that beef flavor into the onions.  When they are soft, pour them into the crock pot.
3. Add the veggies, diced tomatoes, broth and seasonings to the crock pot.  Give it a good stir.  Cover and cook on low for 8-9 hours.  Taste and adjust seasonings as needed.  Serve hot.

No Bean Spicy Chili

I love chili.  I probably have a million chili recipes.  I especially love them in fall when the weather starting to cool down.  Growing up as a kid, my mom made a huge pot of chili every Halloween.  I still carry on that tradition to this day (Hint: look for another chili recipe at the end of the month!)  This is my traditional chile recipe with a little extra spice and some added zucchini.  I have perfected the combination of flavors over the years and this one happens to be my favorite.  However, if you don't like spice, please substitute regular tomato sauce for the El Pato tomato sauce used in this recipe.  That should help tone it down a bit.

A big bowl full of health and comfort!

Ingredients:

1lb 15% fat, 100% grass fed ground beef
1 yellow onion, diced
1 green bell pepper, diced
1 can fire roasted diced tomatoes
1 can El Pato tomato sauce (plus a little more regular tomato sauce if needed)
1-2 zucchini, chopped
2-3tbs chile powder
2tbs fresh basil
2tsp cumin
1 bay leaf
1tbs minced garlic (plus garlic powder to taste at the end)
1 handful chopped cilantro

Directions:
1. Cook the beef, onion and peppers in a stock pot over medium high until beef is browned and onions are translucent.  Add garlic and cook a bit more.  Drain fat.
2. Add diced tomatoes with their juice, El Pato tomato sauce, zucchini, spices, and bay leaf.  Add a bit of regular tomato sauce if the chili is too thick for your liking (remember that the zucchini will let out some water while it cooks).
3. Let the pot simmer with the lid on for 45 minutes to an hour to let the flavors blend.  Taste and season as needed.  Toss some cilantro in at the end and more for serving!

Zucchini "Pasta" with Tomato Basil Chicken Meatballs, Roasted Cherry Tomatoes, and Pine Nuts

Let me start by saying this meal is unbelievable (not to toot my own horn or anything).  I was walking my big goofy German shepherd yesterday, thinking of Paleo friendly, gluten free, creative meals to make, and this is what I came up with.  Using raw zucchini as a pasta, by cutting it into long thing strands with my Joyce Chen Spiral Slicer, I had a base for any pasta dish.  From there, I decided I wanted to make a rich meatball using antibiotic-free chicken sausages from Trader Joes.  Topping it off with some roasted cherry tomatoes and pine nuts, I knew I had a winner before I even started.... and I was right.  There wasn't even a single bite of leftovers.  Tested.  Family approved.... and not a single drop of grains!  Enjoy!

I know I'll be making this again...and again...and again!

 Ingredients:
1 package Trader Joes No-Antibiotic, Nitrate Free Tomato Basil Chicken Sausage

1 pint cherry tomatoes
2tsp fresh basil, minced
1tsp minced garlic
1tbs olive oil

2 zucchini
1tbs extra virgin olive oil
1/2tsp minced garlic
2tsp fresh basil, minced

1/2 jar of your gluten free no sugar added marinara sauce (I used Ragu Light)
1tbs balsamic vinegar
1tbs basil

1/4c pine nuts, for serving

Directions:
1. Preheat oven to 400F.  Toss tomatoes with 2tsp basil, 1tsp garlic, and a drizzle of olive oil.  Place on a baking sheet and roast about 15 minutes, or until soft and starting to brown/blacken underneath.  Remove.
2. Meanwhile, using your Joyce Chen slicer on the spiral setting, cut your zucchini into long thing strands.  Alternatively, using a paring knife, cut your zucchini into long thin strands lengthwise.  Toss with olive oil, basil and garlic and let set to help soften and flavor the zucchini.
3. Remove the sausages from the casings and form them into 8 small meatballs.  Brown them in a skillet of hot oil and then place in the oven at 400F for about 15 minutes, or until the center comes out at 170F.
4. Using the same pan you browned the meatballs, pour in about 1/2 jar of marinara.  Add balsamic vinegar and basil and heat until hot.  When the meatballs are done, place them in the skillet full of marinara and toss them well to coat.
5. To serve, place a scoop of zucchini onto a plate.  Top with sauce and meatballs.  Plop a big scoop of cherry tomatoes on top and finish with a sprinkle of pine nuts.  Gourmet, but ahhh so healthy!

Tomato Basil Pork Loin with Vegetables

This is another one of my simple slow cooker treasures:  wonderfully tender and lean pork loin simmered in a tomato basil sauce piled high with veggies.  As you probably know by now, I love throwing things in a crock pot and having dinner ready several hours later.  It's so easy!  You won't believe how delicious this simple recipe is until you try it.  For your busy lifestyle: you're welcome.

For carb loving families, try serving this with Sauteed Garlic Potatoes on the side

 Ingredients:
2-3lb pork loin, washed and pat dry
1 head cauliflower, washed and cut into large pieces
2 zucchini, washed and cut into large pieces
1 can tomato sauce (I used Muir Glen Organic Tomato Sauce)
3tbs fresh basil, chopped
2tsp dried oregano
2tbs fresh parsley, chopped
Salt to taste, if needed (I actually didn't add any myself but I know that you salt-lovers will need to add some)

Directions:
1. In a large crock pot, place pork in the center.  Surround and cover the pork with veggies. 
2. In a bowl, mix tomato sauce, oregano, parsley, and basil.  Pour sauce over the veggies and pork.
3. Cover and cook on low for 6-7 hours or until pork is tender.  Serve hot (I told you it was easy!).

Zucchini Almond Breakfast Fritters

I like to eat eggs in the morning for a good dose of protein, but let's face it:  they get boring fast.  To counteract this dread of eating the same 'ol eggs, I created a breakfast fritter... added a little zucchini and onion for freshness and mixed in some pure almond flour for some depth in flavor and heartiness.  The result was nothing less than delicious.  I liked them so much I ate them plain, but they would also be terrific with a dollop of pure apricot jam. 

Hearty protein filled fritters will fill you up and keep you going until lunch

Ingredients (makes 4 fritters):
1 zucchini, grated with a large cheese grater
1/2 yellow onion, also grated with a large cheese grater
3tbs almond flour (IE. Ingredients = 100% almonds.  If you don't have almond flour, you could throw some raw almonds into a food processor and grind until finely ground but it won't turn out as smooth)
2 eggs, lightly beaten
1/2tsp oregano
1tbs fresh parsley, finely chopped
sea salt to taste
2tsp macadamia nut oil, for cooking

Directions:
1. Mix zucchini and onion in a bowl.  Press with paper towels to get most of the water out.  Add almond flour, oregano, parsley and some salt.  Mix well.
2. Meanwhile, heat a nonstick skillet to medium high with 2tsp oil. 
3. Just before cooking, mix in eggs.  Scoop out mixture with an ice cream scoop onto the skillet (I cooked 2 at a time) and press down with a spatula.  Cook until brown on one side and then flip and brown on the other side (if it doesn't seem like the middle is cooking, turn the heat down or cover with a lid to help steam it).  Serve plain or with your favorite topping (apricot jam sounds nice!).  Enjoy!

Green Goddess Detox Soup

I know what you are thinking:  Another detox soup recipe?  Yes, I love them.  Especially when the weather starts getting cooler in the fall and I want a warm satisfying soup that is good for my body and soul.  Detox soups are a delicious way to beef up your vegetable intake and there are so many different ways to make them!  I personally love them pureed.  They are easy to eat, easy to digest, and are warm and comforting.  This detox soup recipe is full of dark green vegetables:  broccoli, celery, zucchini, leeks, arugula, and spinach.  Too add creaminess without compromising the health benefits of the soup, I used a little coconut milk.  Serve this plain or with a big scoop of rice in the middle.  A delicious meal.

Warm, comforting, satisfying

Ingredients:
2 heads broccoli, washed and cut into pieces
3 celery stalks, washed, trimmed and cut into pieces (use the leaves too!)
2 zucchini, washed and cut into piecees
1c chopped leeks (half white parts half green parts)
5oz arugula/spinach salad mix
1tbs minced ginger
1 + 1/2 quarts vegetable stock (use all natural and no salt added)
juice of 1 lemon
1/2c coconut milk (more to taste)

Directions:
1. Place all veggies in a large stock pot.  Add ginger and vegetable stock.  Heat on high until boiling, then turn down the heat, cover, and cook until all veggies are very tender (about 20 minutes). 
2. Using an immersion blender, blend all the veggies into a pureed soup, adding more liquid if needed to get the thickness to your liking.  Add in the lemon juice and coconut milk.  Serve hot.

Chicken Almond Soup with Butternut Squash and Mustard Greens

This is the perfect fall soup:  It's full of hearty vegetables and chicken pieces.  It even tastes a little creamy thanks to the almond butter and almond milk in the broth.  Who says comfort food can't be healthy?

Warm, rich and delicious:  the perfect end to a cold day!

 Ingredients:
2 yellow or sweet onions, diced
1tbs macadamia nut oil (or other oil of your choosing)

3 garlic cloves, minced
2tbs fresh minced ginger
2tsp lemon grass
2 quarts chicken stock, gluten free
6 boneless, skinless chicken thighs, cut into 1" chunks
1 bunch mustard greens, washed well and cut into 1" strips
1/2 of a large butternut squash, peeled, seeded and cut into 1" chunks
3 zucchini, washed, cut in half and then sliced into 1" pieces
1/2c raw unsalted creamy almond butter
1/2c unsweetened original almond milk
1 lime, juiced

Directions:
1. In a large soup pot over medium high heat, saute onion with garlic, ginger and lemon grass until beginning to brown. 
2. Add chicken stock and chicken and bring to a boil.  Turn the heat to medium low, cover, and cook about 20 minutes.
3. Add in greens, squash, and zucchini and cook another 20 minutes or until veggies are tender.
4. Take out about 1/2c of broth and mix it with the almond butter.  Pour the mixture back into the soup.  Add the almond milk and the lime juice and turn off the heat.  Stir well and adjust seasonings if needed.  Ladle into bowls and enjoy!

Bunless Portabella Mushroom Burger

I love mushrooms and burgers.  Slap some cheese on there and I'm in heaven.  This is a very tasty way to eat a burger without a bun but I must first give you a word of warning:  this gets messy.  VERY messy.

Using mushrooms in place of the bun is a creative way to eat burgers

Ingredients:
1-2lb hamburger meat, formed into 4 patties
4 slices provolone cheese
2 zucchini, thinly sliced lengthwise
8 portabello mushroom caps, trimmed of stem

Season Salt (I use Tastefully Simple)
Olive oil
Fresh ground sea salt

1 jalapeno pepper, sliced thin
2 tbs mayonaisse
2 tbs your favorite salsa
2 tbs ranch dressing

Directions:
1. Spray or toss zucchini slices and portabello muchroom caps with oil.  Sprinkle with sea salt.
2. Heat the grill to medium high.  Cook the zucchini and mushrooms until charred on both sides and very tender.  Set aside and cover with foil to keep warm.
3. Meanwhile, sprinkle burgers with season salt and grill over medium high until desired doneness.  Top with cheese and let melt.
4. While the burgers are cooking, mix together mayo, salsa and ranch.  Set aside.
5. Layer the burgers as follows:  Mushroom, sauce, burger, jalapeno slices, zucchini slices, sauce, mushroom.  Serve with extra zucchini on the side.  Delish!