Cook time approx: 30 minutes
- 1lb cod, skin on
- 1 lb baby red tomatoes, halved
- 12 oz broccoli, cut into florets
- 2 tbsp capers, rinsed and patted dry
- 2 tbsp lemon juice
- 1 lemon, quatered
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1/4 tbsp dried thyme
- Parmesan cheese, shredded (optional non-paleo)
- salt & peper
1. Preheat over to 450 degrees.
2. Toss broccoli and potatoes with 1 tbsp EVOO, salt and pepper. Transfer to a baking sheet. Cook in oven for 20-25 minutes until tender.
3. Rinse and pat cod dry. Cut into 4 pieces. Sprinkle with salt and pepper.
4. Heat 1 tbsp EVOO in a large nonstick skillet over medium heat. Add capers. Cook 1-2 minutes until slightly brown. Remove with slotted spoon.
5. Place the cod skin-side down in the pan. Cook, undisturbed, for 5 minutes. Flip cod, add 1/4 cup white wine, and cover. Cook for another 3-4 minutes until fish is flaky.
6. While fish is cooking combine 2 tbsp EVOO, lemon juice, mustard and garlic in a small bowl.
7. Toss broccoli and potatoes with thyme.
8. Plate cod and vegetables. Drizzle with the lemon vinaigrette and garnish with capers and Parmesan. Serve with lemon wedge.
Cook time approx: 25 minutes
- 1lb Shrimp, peeled and deveined
- 1 bunch kale, stems removed and torn into pieces
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup EVOO
- 3 large garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
1. Heat over to 375 degrees.
2. Put all ingredients for Chermoula in a big bowl, mix well. Add shrimp and toss to coat.
3. Lightly grease 9 x 13 baking dish with EVOO. Lay kale leaves in a layer on baking dish. Sprinkle with EVOO.
4. Dump shrimp on top of kale and arrange in layer. Drizzle any remaining Chermoula on top.5. Place in over and bake for 20-25 minutes, until shrimp is pink. Serve.
- small onion, chopped
- 4 cups broccoli, chopped
- 2 cups quinoa, cooked
- 1/2 cup craisins or raisins
- 1 cup roasted almonds, chopped fine
- 1/4 cup chicken broth
- olive oil
- salt and pepper
1. Place medium saucepan over medium-high heat. Heat 1 tablespoon of oil then add onions, salt and pepper. Cook stirring occasionally until softened and starting to brown, approx. 3 minutes.
2. Add chicken broth. When it starts to boil turn heat down to medium. Add broccoli and craisins. Cook for 8-10 minutes, until broccoli is tender.
3. Stir in cooked quinoa and let cook for another minute.
4. Remove from heat and stir in almonds. Salt and pepper to taste.
Cook time: 1 hour
- olive oil
- balsamic vinegar
- sea salt
1. Preheat oven to 425 degrees.
2. Chop off bottom of artichoke, then top to expose petals.
3. Separate petals. Drizzle olive oil and balsamic vinegar inside petals, then sprinkle with sea salt. [Use your fingers to get inside petals.]
4. Stuff minced garlic in between petals.
5. Wrap artichoke in a double layer of aluminium foil. Seal tight.
6. Place on oven rack and bake. A regular sized artichoke will take 1 hour. For a jumbo artichoke cook 75 minutes.
7. Remove wrapped artichoke and let cool before opening foil.
28 oz quartered artichokes in brine, or water (brine will have more flavor)
2 garlic cloves, minced
1/2 cup avocado oil or EVOO
4 tbsp fresh lemon juice
Optional: minced pimento peppers or olives
1. Drain artichokes. Dry between paper towels to remove excess liquid.
2. Add all ingredients to food processor or magic bullet. Blend until creamy.
3. Drizzle oil on top before serving.
Optional: garnish with minced peppers/olives
3 cloves garlic, chopped
4 cups oyster mushroom, or another wild mushroom
Dry sherry wine, 3 tablespoons
Low sodium soy sauce, 1.5 tablespoons
1. In large skillet heat oil and garlic for 1 min.
2. Add mushrooms. Cook 5 minutes until mushrooms are tender.
3. Add sherry and soy sauce.
4. Once simmering start adding spinach. Continue adding and stirring until all spinach is wilted. Serve.
1 lb Brussels sprouts, sliced
1/4 cup roasted almonds, chopped
1/2 lemon, juiced
Olive oil, salt and pepper
1. Heat pan over medium heat, add oil
2. Add Brussels sprouts, season with salt and pepper
3. Sauté until crispy, 3-5 min
4. Remove from heat. Stir in almonds and lemon juice. Serve.
Cook time: approx. 45 minutes
- 2 cups chopped onion
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 3 plum tomatos, chopped
- 2 15-ounce cans pumpkin purée
- 32 oz vegetable broth
- 2 cups unsweetened coconut milk
- 3 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 head of broccoli, cut into pieces and pre-steamed
- 2 pound shrimps, peeled and deveined
- 3 teaspoons fresh lime juice
- olive oil
- Cilantro (garnish)
- Lime zest (garnish)
- Serve with Quinoa (optional)
1. Heat olive oil in a pot over medium heat. Add onion and ginger. Cook until soft, stirring occasionally- about 8 minutes.
2. Add garlic- cook for 1 minute.
3. Add tomato and pumpkin purée. Stir frequently until pumpkin is golden brown, about 10 minutes.
4. Add broth, coconut milk, curry powder, and cayenne pepper- simmer for 20 minutes.
5. Add shrimp, broccoli and lime juice. Simmer until shrimp are cooked and broccoli is warmed through.
6. Serve over quinoa (optional). Top with cilantro and lime zest.
I’ve been wanting to make my own zucchini noodles for a while now and I finally gave in and decided to buy the Paderno Spiralizer. Definitely one of the best purchases for my kitchen. You can use it to shave or spiral most vegetables and fruits, and although I can’t wait to try other vegetables, I know I’ll mostly be using it to make zucchini noodles– the best paleo pasta. Substitute zoodles for any pasta dish.
Once I had the noodles spiralled I decided to make a simple dish with sautéed kale, garlic and onions. I pre-sautéed the kale mixture then added it to the zoodles when they were finished cooking.
- 2 zucchinis per person (for a simple non-meat dish)
- 1 tablespoon olive oil per 2 zucchinis
- salt + pepper
1. Heat olive oil over Medium-High heat in sauté pan.
2. Add zoodles, salt and pepper. Cook for 2-3 minutes, stir occasionally. Zoodles are done.
Chia seeds will expand, soften, and absorb the liquid, creating a gummy-like pudding.
- 3 tablespoons chia seeds
- 3/4 cup unsweetened coconut milk or almond milk
- 1 teaspoon vanilla
- sprinkle of ground cinnamon
- optional: 1 teaspoon honey or agave
- Garnish: raspberries or blueberries
1. In a bowl, stir together all ingredients (except fruit.) Let sit for 15 minutes or refrigerate overnight.
2. Scoop into serving dish and top with berries.