Category: Paleo Recipes

Zucchini with Garlic and Basil

DSC03696Ingredients (serves 4)

Cook time: 10 minutes

  • 2 lb. zucchini
  • 1 small red onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 Tbs. finely chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • Sea salt & fresh ground pepper

Directions

1. Trim the ends of each zucchini. Cut in half lengthwise and then chop into slices about 1/2 inch thick.

2. In a large pan heat olive oil. Add onions and garlic and sauté until browning, approx. 2 minutes. Add zucchini and toss occasionally until tender, approx 5 minutes.

3. Mix. in basil and cook for another minute. Salt and pepper. Serve.

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Extra: If you want to make a larger and more colorful side dish add tomato. Toss in 2 large chopped tomatoes, or a pint of cherry tomatoes, a few minutes before zucchini is finished cooking.

Cabbage Soup – detox diet

IMG_8932I’m heading to Croatia in two weeks for Yacht week and doing my best to slim down before then. I made this soup for my lunches and snacks for the next week, and am sticking to a healthy lean protein diet for the remaining meals. If you’re planning to do the 7-day Cabbage Soup diet then follow those instructions but this soup recipe is the same.

Ingredients  (enough for 1 week for either diet)

  • 1 head of green cabbage, chopped
  • 2 cups celery, diced
  • 2 cups white or yellow onion, chopped
  • 2 cup carrots, diced
  • 2 green bell peppers, chopped
  • ½ jalapeño, chopped
  • 6 cloves garlic, minced
  • 8-10 cups low-sodium chicken broth
  • 28 oz canned diced tomatoes
  • 2 teaspoons oregano
  • 3 teaspoons basil
  • 1 teaspoon red pepper flakes
  • black pepper
  • salt (optional)

This soup is all about the seasoning so add in plenty of it! As usual I made mine extra spicy, but if you want a milder flavor do not add jalapeño and limit the red pepper flakes.

Directions

  1. Heat 4 tablespoons of olive oil in a large pot over medium heat.
  2. Add celery, onions, bell peppers, carrots, and jalapeño (optional), and red pepper flakes. Sauté until tender.
  3. Stir in garlic, cook for 1 minute.
  4. Pour in chicken broth. Add tomatoes and cabbage, stir together.
  5. Bring to a boil and then reduce heat.
  6. Cook until cabbage is tender.
  7. Stir in all remaining seasonings.
  8. Taste and add more seasoning if needed.
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Braised Kale

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Ingredients (4-6 servings)

  • 2 heads of kale
  • 2 onions, chopped
  • A handful of flat-leaf parsley, just the leaves
  • 1/4 cup olive oil
  • paprika

Directions

1. Remove stems from kale, place aside. Chop kale then chop stems. Place all into large pot or dutch oven.

2. Add all other ingredients and 1/4 cup water.

3. Cook over low heat for 30-40 minutes stirring occasionally.

Serve as a side dish or over chicken, pork, rice or pasta.

 

Lemon Parsley Asparagus

DSC03492 - Version 2

Ingredients

  • 2 bunches asparagus, ends snapped off and washed

Sauce IngredientsDSC03479

  • 2 cloves of garlic, chopped
  • 1/2 lemon, zested and juiced
  • A handful of flat-leaf parsley, finely chopped
  • olive oil
  • Salt & pepper

 

Directions

1. Mix all sauce ingredients in bowl.

2. Heat steamer pot of water on high heat. Steam asparagus for approx. 8 minutes (for thick asparagus.)

3. When asparagus is cooked transfer to plate and pour parsley sauce on top. Serve.

Note: If you don’t have steamer pot you can boil the asparagus, approx. 6 minutes.

Jalapeño Lemon Seared Tuna Steaks

DSC03503Ingredients

  • 2 tuna steaks

Marinade IngredientsDSC03469

  • 3 cloves of garlic, chopped
  • 1 jalapeño, minced
  • 1 lemon, zested and juiced
  • A handful of flat-leaf parsley, finely chopped
  • 1/8 cup olive oil
  • Salt & pepper

Directions

1. Mix together marinade ingredients. Coat the tuna steaks, cover, and let marinate out for 30 minutes.

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2. Heat pan over high heat. Sear tuna steaks for 2 minutes on each side. Serve.

Note: Cook time for medium rare steaks approx. 1.5 inches thick. Cook time depends on size of steak and how rare you want it.

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Zuppa Toscana Butternut

DSC03455 - Version 2Prep: 15 min   Cook time: 25 min

Ingredients (serves 4)

- 3 cloves garlic (chopped)
- 2 Tbsp. bacon fat or coconut oil
- 1 pound ground Italian sausage (I used al fresco ‘sweet italian chicken sausage’ and removed the casing)
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 1 medium butternut squash OR 4 medium turnips (skin removed and chopped)
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)                                                                                                    - Sea salt and ground black pepper to taste

Slit length of sausage and peel off casing. Use hands to tear meat apart.
Slit length of sausage and peel off casing. Use hands to tear meat apart.

Directions

1. Place a large stockpot over medium high heat. Heat the bacon fat or oil and add the Italian sausage to the pan. Stir to brown the sausage for about 5 minutes.

2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute approx. 3 minutes.

3. Add the chicken stock and turnips. Bring to a boil and then reduce heat to low. Simmer for 10 min. Add the kale and almond milk, simmer for another 5 minutes or until turnips are tender.

4. Add sea salt and ground black pepper to taste. Serve.

Coconut Curry Shrimp Soup

DSC03441I officially have a two month countdown until I head to Croatia for Yacht Week, when I need to look and feel amazing. I’ve decided that the best way to get back into eating well is to eat Paleo again. While it’s difficult for me to cut out breads and cheeses it will be completely worth it to feel amazing about myself this summer.

Ingredients

- 2lbs frozen shrimp (option to have shells on or removed)

- 1 zucchini (sliced into small pieces)

- 1 red pepper (sliced into small pieces)

- 1 broccoli head (florets only, chopped)

- 1 container sliced white mushrooms

- small bunch spinach or kale leaves (chopped)

- 5 14 oz cans of Light Coconut Milk (if you can find light)

- 2 tablespoon Coconut Aminos (or soy sauce for un-paleo)

- 2 tablespoon Coconut Vinegar (or regular)

- Curry powder (I used Malabar Hot Curry)

- ground pepper

This recipe is great because you can tweak it however you want. One of my favorite dishes is red curry shrimp from Thai restaurants so I was excited to mock the dish into my own creation. I don’t have red curry at home so I substituted for Malabar Hot Curry, which I do have. This gave the soup a more Indian vibe but I kept the original vegetables I love in Thai red curry- red pepper, zucchini, mushrooms, broccoli and I added kale instead of spinach.

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Feel free to use whichever vegetables you wish, and whichever curry powder or paste. Make your soup unique! Also feel free to add less coconut milk to make it a sauce instead. Pour over quinoa or brown rice to keep it healthy. Enjoy.

Directions

1. Add all ingredients except for shrimp, curry and pepper into pot. Add curry powder until coconut milk is tinted that color. Let simmer then cook for 5 minutes.

2. Add more curry to taste. Then add shrimp, kale/spinach, and sprinkle pepper. Cook until shrimp are pink. Serve. *I used a good amount of curry powder to give the dish a real kick

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Blackberry Salmon with Asparagus

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Ingredients (serves 2) – Cook time: 10 minutes

- 3/4 cup low sodium vegetable broth
- 1 pound asparagus spears (trimmed)
- 2 salmon filets
- 1/8 cup blackberry fruit spread (for natural), jam or preserves otherwise
- 1 teaspoon olive oil
- 1 teaspoon wine vinegar
- 1/2 teaspoon each smoked paprika and cumin
- salt and pepper

DSC03330 DSC03334

Directions

1. Heat brother in a large saucepan over Medium-low heat. Once it starts to simmer add asparagus and top with salmon filets. Sprinkle with salt and pepper. Cover and cook for 8 minutes.

2. While the dish is cooking mix together the remaining ingredients, and start the broiler.

3. After the 8 minutes remove saucepan from heat. Spread jam mixture over filets and place under broiled for 2 minutes (to let glaze bubble.) Serve.

Tuna Steak Spicy Rub

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Ingredients (for 2 steaks)

  • 1 tbsp. sea salt
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 1/4 tsp. cayenne
  • 2 tsp. black pepper
  • 1 tbsp. coconut oilDSC03308

Directions

1. Mix spices on a plate. Pat dry tuna steaks and press them onto the rub. Spread rub to cover all sides.

2. Heat 1 tablespoon of coconut oil in a pan over Medium High heat. Cook steaks for 1.5 minutes on each side. Serve.

Steaks should come out rare in the center.

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Kale Chips

DSC03286Ingredients

- 2 large bunches of kale, torn into 1-2 inch pieces    **make sure kale is dry before cooking

- 3 tablespoons EVOO

- sea salt

Directions

1. Preheat over to 350 degrees.

2. Spread kale on baking sheet. Drizzle with olive oil and sprinkle with salt.

3. Bake for 10-15 minutes (check after 10)