Tagged: vegetables

“Zoodles” Zucchini Noodles – paleo friendly

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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.

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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.

Ingredients

  • 2 zucchinis per person (for a simple non-meat dish)
  • 1 tablespoon olive oil per 2 zucchinis
  • salt + pepper

Directions

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.

Garlic Scapes

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The other night I was a small Italian restaurant in Brooklyn for my cousins birthday and the waiter brought out a plate of the most amazing grilled garlic scapes. If you’re like me and have never heard of scapes before they are the flower stalk of the garlic bulb, and are often used in dishes the same way you would use garlic or scallions. I personally loved them on their own with some olive oil, salt and pepper. They taste like mild garlic, and if you can grill or sear them you’ll definitely want to do that for the char flavor.

Ingredients

  • 10 garlic scapes
  • olive oil
  • sea salt + pepper

Directions

1. Wash the scapes and break off the harder ends (not the bulbs) like you would with asparagus.

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2. Cut into quarters so that they’ll fit in your pan. Put large sauté pan on medium-high heat.

3. Add olive oil to pan and wait for it to heat. Add scapes, salt and pepper.

4. Cook until al dente, approx. 5 minutes.

Option 2 Grilling

1. Place scapes in large bowl or plate. Massage with olive oil, and toss with salt and pepper.

2. Put on grill and cook until lightly charred, approx. 10min.

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Roasted Spiced Whole Cauliflower

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Prep & cook time: 60 minutes

Ingredients (serves 2 as main dish)

  • olive oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

1. Preheat oven to 400 degrees. Lightly grease baking sheet with oil.

2. Trim the stems off the cauliflower- only white should show.

3. Add yogurt to medium sized bowl. Zest and juice lemon into the yogurt. Then add all spices. Stir.

4. Dunk the cauliflower into the yogurt sauce. Use a spoon and your hands to make sure the whole surface is covered with the yogurt. Tip: Excess sauce can be kept in fridge and used as meat marinade.

5. Place baking sheet in oven. Cook for 40 minutes until surface is lightly browned and crusted. Remove.

6. Let cauliflower cool for 10 minutes then slice. Serve alongside salad or as appetizer/sidedish for a group dinner.

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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.

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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Asian Quinoa Veggie Bowl

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I love this recipe because it’s easy to make, you can substitute for any ingredients you like, and it actually takes like Chinese fried rice. I recently discovered Coconut Aminos and now I don’t think I will ever use Soy sauce again. Not only is it Paleo friendly (soy-free) but there is a lot less sodium as well. Also great with sushi!

Other suggested ingredients: eggplant and/or squash instead of broccoli

Ingredients

- 1 cup quinoa

- 1/2 cup vegetable broth

- 2 cloves garlic (minced)

- 1/4 onion chopped

- 1 cup kale (chopped)

- 1/2 cup broccoli (chopped)

- 3 Portobello mushroom caps (cut into bite sized pieces)

- 2 scrambled eggs (optional)

Directions

1. Cook quinoa according to package.

2. Cook mushrooms in a small skillet.

3. While mushrooms are cooking heat broth in a large wok. Add garlic and broccoli. When they start to soften add onions. Cook until liquid is almost evaporated.

4. Stir in mushrooms (cooked), kale and Coconut Aminos. Mix until all is coated.

5. Mix in scrambled eggs (optional).

Shiitake Mushrooms and Greens Saute

DSC02490Cook time: Approx. 20 min

Ingredients (serves 3)

- 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced

- 2 heads of kale or swiss chard (rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide)

- 1 large onion (chopped)

- 1/2 cup low sodium chicken broth

- 3 tbs chopped garlic

- red pepper flakes

- salt, pepper, olive oil

Directions

1. Heat large skilled in high heat. Add oil. When oil is hot add mushroom, salt and pepper. Cook mushrooms approx. 10 min until browned. Transfer to bowl.

2. Add broth to skillet. Add greens and cook until wilted. Transfer to mushroom bowl.

3. Turn stove to medium-high. Add oil. Add onions and cook until browning, approx. 5 min. Add garlic and red pepper flakes. Then add mushrooms and greens. Heat through and season with salt and pepper.

Spaghetti Squash Primavera

DSC02479Cook time: 1 hr 30 min

Ingredients (serves 2)

- 1 spaghetti squash

- 1 zucchini

- 1 red pepper

- small packed sliced mushrooms

- 1 small yellow onion

- 1 tbs crushed garlic

- 1 can diced tomatoes (Italian herb if available)

- hot pepper flakes, dried oregano or basil

- salt and pepper

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1. Put over to 350 degrees. Take fork and poke holes all over spaghetti squash. Put squash on roasting pan in oven for 80 minutes. Halfway through flip squash.

2. Dice zucchini, pepper and onion.

3. When spaghetti squash is cooked remove from oven and let cool. While it cools set stove to medium. Add a bit of oil, then garlic and onion to pan. Let simmer until fragrance starts. Add diced vegetables and cook for 5 minutes. Turn stove down to medium-low and add canned tomatoes. Keep cooking until liquid has evaporated. (While this is cooking add spiced to your taste.)

4. When spaghetti squash is cool enough to touch half lengthwise and scoop out seeds. Using a fork scrape lengthwise to remove flesh in long strands.

5. Mix spaghetti squash strands with sauce. Serve.

Roasted Fall Vegetables

DSC02445Now that Fall is officially here I decided to start cooking all the delicious and lumpy fall vegetables with warming fall spices. The smell of the nutmeg roaming through my apartment was definitely a summer is over pick-me-up.

Ingredients

- 1 lb Brussels sprouts

- 1 small Butternut squash (peeled and cut into chunks)

- whole garlic cloves

- 1/2 tsp rubbed sage

- 1/2 tsp ground nutmeg

- 1/2 tsp pepper

- olive oil

- salt (optional)

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Directions

1. Preheat oven to 450 degrees.

2. Place vegetables in bowl and mix with olive oil. Mix seasonings in small bowl, then mix into vegetables.

3. Place vegetables onto foiled baking sheet.

4. Bake for approx. 30 minutes or until browned.

Quinoa with Roasted Veggies

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I just made this dish yesterday to bring with my to a BBQ and it was the only dish that was scrapped clean. It’s relatively cheap to make, you can substitute any vegetables for those that you like, and it doesn’t take more than an hour with cooking time. It’s also great to make at home since the leftovers are delicious cold or hot.

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Ingredients (serving size: side dish for party)

Use any vegetables that you like roasted. Some options: zucchini, squash, eggplant, pepper, onion, etc.

- 18 oz uncooked quinoa (regular or mixed variety)

- 1 box chicken broth

- 4 zucchinis

- 3 yellow squash

- 1 red onion

- 2 peppers (not green)

- 3 limes

- bunch of basil

- grilled radicchio (optional)

- mozzarella (optional)

- olive oil, salt, pepper

Directions

1. Preheat over to 350 degrees.

2. Cook quinoa according to package directions. Substitute half of water needed for chicken broth.

3. Chop all vegetables. Mix on baking sheets with olive oil, salt and pepper. Put in oven for approx. 20min or until roasted.

3.1. Grill radicchio, then chop (optional)

4. Chiffonade basil and juice limes. Set aside.

4.1 Chop mozzarella into small pieces (optional)

5. When vegetables are done let them cool for a few minutes.

6. Mix together quinoa, vegetables (remember to scrape the pan to get all the browned goodness,) basil, lime juice. Drizzle with olive oil and mix. Salt and pepper to taste. Lastly, if you are using cheese mix it in.