Tuesday, April 15, 2014

Paleo Eggplant Parm with Shitake Mushrooms

Ingredients


- 1 medium eggplant
- 1 cup fresh shitake mushrooms 
- 2 Eggs or Egg Whites
- Olive Oil
- 1 jar of your favorite pasta sauce
- Mozzarella Cheese (I prefer Dairy Free brand Daiya)
- Optional: Serve with spaghetti squash and Sauteed Kale (seen in picture)



Directions:

1. Preheat oven to 350 degrees.
2. Clean and Slice Eggplant.
3. Heat Olive Oil in a skillet on medium-high heat.
4. Put breadcrumbs in one bowl and eggs in another. Dip eggplant into eggs and then breadcrumbs. Brown both sides. 
5. In a separate skillet heat some Olive Oil on medium/high heat and brown shitake mushrooms.
6. Get a medium sized glass baking dish and pour a thin layer off sauce on bottom.
7. Add the eggplant and mushrooms. Top with sauce and cheese. 
8. Heat in oven for about 20-30 minutes (or until cheese melts and bubbles). Dairy free cheese won't bubble much, but it is done when it melts completely and gets slightly brown. 





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Tuesday, April 8, 2014

Portobella Bruschetta




Ingredients:


- 3 tbsps olive oil
- 1 lb portobella mushrooms (small, stemmed and thinly sliced)
- 2 cloves garlic minced
- 1/8 cup onion chopped
- 2 small tomatoes chopped
- 1 teaspoon fresh thinly sliced basil
- ½ teaspoon dried oregano
- ground black pepper to taste
- sea salt to taste


Directions:
1. Heat 2 tbsps olive oil in a skillet over medium-high heat can cook mushrooms stirring occasionally for about 4 minutes.

2. Mix the remaining 1 tbsps olive oil and the rest of ingredients in a bowl. Chill for about 30 minutes and serve.




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Tuesday, April 1, 2014

Paleo Blueberry Lemon Bars


Ingredients:

- 3/4 Cup Coconut Flour
- ½ cup Tapioca Starch
- 1/2 cup + 1 tbsp Vegetable Shortening (try Spectrum)
-  ½ cup granulated sugar (try Coconut Crystals or Stevia Baking Blend)
- 2 tbsp lemon juice
 - 1 tbsp baking powder
-  ¼ tsp sea salt
- ¾ cup organic applesauce
- 1 cup blueberries

Directions:
1.    Preheat oven to 350 and line a square baking pan with parchment paper. (7 1/2 x 7 1/2 OR 8 x 8)
2.   In a large mixing bowl, combine the coconut flour, tapioca, shortening, sugar, salt, baking powder, lemon juice, and applesauce. Mix until it forms a thick dough.
3.   Fold in the blueberries.
4.   Place dough into the baking pan and press dough evenly into the pan.
5.    Bake for 43-45 minutes



(Resource: The Spunky Coconut)


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Tuesday, March 25, 2014

Coconut Chicken


Coconut Chicken with Apricot Sauce


Ingredients:

-1 egg
-1 cup sweetened coconut flakes
-1/2 cup coconut flour
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 boneless chicken breasts
-1/2 cup unsalted butter, melted
-1/4 cup apricot preserves
-2 tablespoons Dijon mustard



Directions:

-Preheat the oven to 400˚F

-Line a baking sheet with parchment paper.

-Lightly beat the egg in a medium bowl; set aside.  

-Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.

-Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  

-Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  

-Bake for 30 to 40 minutes, flipping once halfway.

-To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  

-Chill in the refrigerator until ready to serve.



(Resources: www.seededatthetable.com)



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Tuesday, March 18, 2014

Paleo Portobello Parmesan


Ingredients:


- 5 tablespoons Olive Oil

-4-6 small-medium portobello mushrooms

-1 small jar of your favorite marinara sauce

-1/2 cup shredded mozzarella cheese (I prefer Daiya Dairy Free Cheese)

-1/4 cup Paleo Breadcrumbs (see my recipe on this blog)

-2 tablespoons butter, cut into small pieces (I prefer Earth Balance Soy Free Blend)

- Salt and Pepper to taste (I like garlic pepper)


Directions:

1. Pre-Heat Oven to 400 and heat up a skillet on medium heat with 3 tablespoons olive oil.

2. Sprinkle mushrooms with salt and pepper and place on skillet. Cook about 3-5 minutes each side.

3. Spread marinara on the bottom of a small baking dish. Place mushrooms on the dish. Mix breadcrumbs and cheese together with 1-2 tablespoon of Olive Oil and sprinkle on top of mushrooms. Bake about 20 minutes, or until cheese is melted.



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Tuesday, March 11, 2014

Roasted Butternut with Spinach and Cranberries


Ingredients:


- 1 small butternut squash

- 4-6 cups fresh spinach

- ¼ cup dried cranberries

- ¼ cup coconut crystals (or brown sugar if you’re not paleo)

- Salt to taste

- Garlic pepper to taste

- Olive Oil


Directions:

1. Pre-Heat Oven to 400

2. Peel and cube squash. Drizzle Olive Oil over squash; sprinkle the coconut crystals and salt to taste. Mix up and bake for about 30 minutes.

3. Once squash is finished drizzle olive oil in a medium sauté pan and add garlic pepper. Sauté spinach on medium heat until softened.

4. The last 3 minutes add in cranberries and squash and mix up.




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Tuesday, March 4, 2014

Beet Soup


Beet Soup


Ingredients: 
- 1 Medium Onion, peeled and chopped
- 2 tablespoons olive oil or coconut oil
- 3-4 large beets, rinsed, peeled, cubed
- 4 cups water or vegetable broth
- ½ lemon
- Dill to taste
- Salt to taste

Directions:
1. Saute onion with oil in large pot over medium heat for 5 minutes.
2. Add the beets and sauté for 5 more minutes.
3. Add water or stock and bring to a boil. Skim foam off top and cook covered medium-low heat about 30 minutes.
4. Squeeze lemon into pot and add salt.
5. Puree with a hand blender or keep beets whole.
6. Serve hot or cold and add dill to taste.

(Resource: Yoga Journal Magazine)





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