Tuesday, January 31, 2012

Sweet Potato Chowder

  • 2-3 large sweet potatoes
  • 2 cups of cut up chicken (I used a rotisserie style chicken)
  • 2 cans of chicken stock or broth
  • 1/2 cup of coconut milk or heavy cream
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 2 jalapenos chopped
  • 2 TBS butter or olive oil
Bake your sweet potatoes at 350 it will take about 1 hour or until soft (I quartered mine and wrapped them in tin foil to cook them faster). Once sweet potatoes are cooked remove the skin and place sweet potato in a food processor or blender and puree. I added a little bit of my chicken broth during the puree process to help smooth it out. Saute your onion and celery (next time I would add carrots too) in the butter or olive oil until tender. Add pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a simmer for about 10 minutes and enjoy!!

Spiced Sweet Potato, Pork & Apple Cider Stew –

My Paleo Crockpot

  • 2 medium sweet potatoes
  • 1 large Granny Smith apple
  • 1 cup red onion
  • 1 lb pork chops, thawed
  • 3 cups apple cider
  • 1 cup water
  • 1 T poultry seasoning
  • 1 t pumpkin pie spice 
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 T apple cider vinegar
  • 1 t vanilla extract

Peel and chop the sweet potatoes and apple into bite-sized pieces.  Dump them into the crockpot.  Chop enough of a red onion to fill your measuring cup, and then plop the onion in the crock as well.

Definitely remember to wash your hands now. 
(And definitely DON'T scratch your eye and then flail around the kitchen doing that oh-crud-I-got-onion-in-my-eye squealy dance.)

Using a pair of sharp kitchen scissors, cut the pork chops into bite-sized pieces and place them in the crockpot.

Add the remaining ingredients and mix well.  Cover and cook on LOW for 6 hours.

Rosemary Stew – Paleo Dish

  • 2 lbs grass-fed stewing meat
  • 1/2 container of broth
  • 1 can of diced tomatoes (minimal ingredients)
  • a splash or two of red wine (optional)
  • 2 stalks of celery – chopped
  • 1 package mushrooms – sliced
  • 3 large carrots – chopped
  • 2 sweet potatoes – peeled and diced
  • 1/2 head of cauliflower – chopped
  • 1/2 head of broccoli – chopped
  • 1-2 red/orange pepper – chopped
  • 5 shallots – whole
  • 10-12 cloves of garlic – whole
  • 3 sprigs fresh rosemary – whole
  • sea salt
  • ground pepper
  • start by searing your meat (chunks) in a skillet on top of the stove (no need to overcook though, just brown/crisp the outside)
  • remove and throw in your slow cooker
  • next, wash all your veggies and cut them up into similar sized chunks
  • toss them in your slow cooker as well
  • pour in your liquid(ish) ingredients – broth, wine and diced tomatoes (canned) – note liquid in slow cooker should come up about 3/4 of the way
  • stir in the sprigs of rosemary and/or any other desired seasoning
  • set your slow cooker on low and cook for 8-10 hours
  • remove rosemary sprigs

Quick and creamy chicken stew

Serves 6


  • One 4lbs roasting chicken;
  • ½ cup of clarified butter, butter or other paleo fat;
  • 2 onions, chopped;
  • 4 cloves garlic, minced;
  • 1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
  • 2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
  • 2 carrots, chopped;
  • 2 celery stalks, chopped;
  • 5-6 white button mushrooms, sliced or whole;
  • ½ cup full-fat coconut milk or heavy cream;
  • 2 green onions, sliced;
  • ¾ cup of fresh or frozen green peas;
  • Sea salt and freshly ground black pepper to taste;


  1. Cut the roasting chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
  2. In a large saucepan over a medium heat, melt the cooking fat. Once melted, add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
  3. Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
  4. If you wish to add a thickening paleo flour, do so now.
  5. Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix.
  6. Add in the vegetables and chicken, along with any juices from where the chicken was resting.
  7. Season to taste with salt and pepper.
  8. Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
  9. Cover and cook for approximately 30 minutes.
  10. Stir in the cream or coconut milk, green onions and peas.
Cook for just about another 2 minutes and serve.

Paleo Chili – Paleo On A Budget

• 1.5 lbs ground beef
• 2 chicken breasts
• 1 medium onion
• 4 carrots
• 1/2 medium sized bag green beans
• 1/2 medium sized bag pepper strips
• 1 28oz can Crushed Tomato
• 1/2 28oz can Tomato Puree
• 4-5 tbsp chili powder
• 2 tbsp cumin
• 1/2 tbsp thyme & Oregano
• 1.5 tbsp Italian Seasoning
• 1.5 tsp salt & crushed red pepper flakes, cracked pepper
• 2 tbsp Apple Cider Vinegar

• Dig out the crockpot
• Chop up your onions and carrots {share a few pieces of carrots with the puppy or kids!}. I like bigger pieces in my chili but cut them to however you like it.
• Chop up your chicken, toss that in with the ground beef {this is where you’d add in steak or sausages if you wanted to}
• Layer on your frozen veggies.
• Spices go in next, then give it a mix, you want to coat the meat in the spices before the tomatoes go on!
• Now your tomatoes. I also took the can and rinsed it out.  Filled it like 1/4 the way up, to loosen the chili and get all the extra sauce out.
• One last stir, cover… let it go for as long as you can.  On high 4 hour min. on low 6-8 hour min.}

Paleo Beef Stew -Carla

(feeds about 6 people)
  • 2.5 pounds beef stew meat cut up
  • 1 lb bag carrots (cut into chunks) 
  • 1 onion (cut up how you like it) 
  • 4 cloves garlic (minced) 
  • 3 stalks celery (cut into chunks) 
  • 10 oz. sliced mushrooms (any kind you like) 
  • 1/2 bag parsnips (cut into chunks) 
  • 2-3 bay leaves
  • Braggs Liquid Aminos (about 2 TBS) 
  • pepper to taste
  • parsley (fresh or dried) chopped
  • Water/Beef Broth or Red Wine
Prep all above and throw it into a pot. Cover the entire stew with your liking of water/beef broth/red wine. (I did 1/2 water 1/2 red wine). The parsnips take on the consistency of potatoes; you don't feel like you are missing anything. The Braggs Liquid Aminos is a good sub for salt. Men, if you don't have wine, you can always use Guinness. It's good for you.
Crock Pot on low for 4-5 hours

Lime Coconut Chicken Soup – My Paleo Crockpot

  • 6 qt. crockpot
  • 4 cups chicken broth
  • 1 can coconut milk
  • Juice from 4 limes
  • 3 T fish sauce 
  • 1 T chili paste (or chili flakes work, too - again, use as much or as little as you like and remember YOU CAN ALWAYS ADD MORE LATER but you can't take it out)
  • 3-4 cloves garlic, finely diced
  • 1 1/2 inch garlic, peeled and freshly grated
  • 3 medium sized tomatoes, chopped into large chunks
  • 8 oz. mushrooms, chopped
  • 3-4 small sweet bell peppers (or 1 large red bell pepper), chopped
  • 1 1/2 lbs boneless, skinless chicken thighs (more or less if you prefer - this makes a pretty hearty soup, so if you prefer a leaner soup, maybe only use a pound)


Dump the first seven ingredients together in the crockpot. Mix them together. Voila! You have your soup base.

Chop up the rest of the ingredients and add them. We like our veggies to be bigger chunks in the soup, but to each his own; chop them up as you like. Cut up the chicken and cook it on low for 4-5 hours, or until the chicken is fully cooked.

Light Vegetable Soup-Sharmaine

  • ¼ cup diced onion
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced zucchini
  • 2 tsp chopped fresh parsley
  • ¼ tsp thyme
  • 1/8 tsp pepper
  • 2 cups water

In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water.  Cover and cook over low heat, stirring occasionally, until vegetables are tender, about10 mins.  Add water bring to boil.  Reduce heat to medium and cook until vegetables are soft, about 20 mins.  Remove form heat and cool slightly.  Remove ½ cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.  Combine pureed and reserved mixtures in saucepan and cook until hot. Makes 2 servings

Grilled Chicken Soup

  •  2C Grilled Chicken 
  • 12 C chicken broth
  • 2 C stewed tomatoes
  • 1 C chopped onion
  • 2C chopped celery
  • 1C baby carrots
  • 1 can of peas w/juice
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp Italian seasoning

Combine all ingredients and simmer for 1 hr

Crock pot soup - Lee

Chop the following veggies and place them in the crock pot until it is 2/3rds of the way full.  Use your own judgment on some of the quantities below it will depend on the size of your crock pot:
  • 1 medium onion
  • 2-3 garlic cloves
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium eggplant with the skin peeled off
  • Handful of baby carrots
  • 2 celery stalks
  • 1 large red pepper

Once all veggies are in the pot add:
  • 1 16 oz can of diced tomato
  • 1 16 oz can of gluten free chicken broth (more broth makes it soupier, personal preference)
  • Then add lots of spices, I use salt, pepper, gluten free chicken bouillon (in the soup isle), any combo spice you may have at home, sometimes cinnamon, curry would be good too. Mix this all really well so all the veggies are coated by spices and the sauce/broth.
Take a 2lb package of ground meat (beef/chick/turk) and make mini meatballs and lay them on top of all the vegetables. Cover and set to cook for 4-6 hours depending on how long you will be gone.
About one hour before it is due to be done open the lid and sprinkle about 1 tsp of baking soda on top, and gently mix the meatballs and the veggies.  The baking soda will cause foaming as it is cutting the acid in the tomatoes.
This recipe sounds hard but is so easy, any veggie combination will work but the key is the eggplant as it dissolves over time and thickens the soup.  It is a pure protein and carb meal any fat needed has to be added.

Coconut Curry Chicken Soup

  • whole chicken – roasted and shredded (keep the juices for broth/flavour)
  • additional container of organic chicken stock (minimal added ingredients)
  • coconut/olive oil (for cooking veggies)
  • celery, onions, carrots and sweet potatoes – all chopped (divide ratio as you wish)
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 lime -squeezed, plus some zest
  • 1 tsp Sambal Oelek (chili paste)
  • 3 tsp curry paste
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • splash of hoisin sauce – *ISH (optional)
  • sea salt and fresh ground pepper
  • garnish with fresh coriander
  • in a roasting pan cook whole chicken and keep the juices for broth (you may want to use a food thermometer for accurate cooking time, depending on size of chicken)
  • when finished, remove all chicken, shred and re-add it to the leftover juices
  • in a separate pan cook/saute – celery, onions, carrots and sweet potatoes (in coconut of olive oil)
  • cook and ‘sweat’ the vegetables on low heat
  • when cooked, add them back in with the chicken stock
  • next, add in additional container of store-bought chicken stock to the pot
  • open can of diced tomatoes and coconut milk and add in as well
  • squeeze in the fresh juice of the lime, along with some zest
  • spoon in chili and curry paste and stir thoroughly
  • add in a splash or two of hoisin sauce (optional)
  • finally, measure and add all dry spices
  • cook on low heat and let simmer (the longer the better)
  • if soup is too thick, feel free to add in some more stock or water to the pot, if needed

Tender baked carrots – Paleo Diet Lifestyle


  • 1 tbsp butter, ghee, lard or duck fat;
  • 3 cloves garlic, minced;
  • Juice and zest of 1 orange;
  • Handful of chopped fresh parsley leaves;
  • 1 lb carrots, sliced very thinly;
  • About 1/2 cup extra virgin olive oil or melted fat;
  • 1 cup chicken stock;
  • Sea salt and freshly ground black pepper to taste;


  1. Preheat your oven to 350 F.
  2. Mix the garlic, orange zest and parsley and chop together until very fine.
  3. Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest, parsley mixture on the dish.
  4. Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.
  5. Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
  6. Top with the orange juice and just enough chicken stock to cover.
  7. Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
  8. Place in the hot oven and bake for about 20 to 25 minutes, until carrots are very tender.

Sweet potato salad

Serves 4 to 6

Ingredients for the salad

  • 3 medium sized sweet potatoes, cubed;
  • 3 hard-boiled eggs, chopped;
  • 1 green apple, chopped with skin still on;
  • 5 strips of bacon, roughly chopped;

Ingredients for the dressing

  • 4 tbsp olive oil;
  • 1 tbsp chives, chopped;
  • 4 tbsp paleo mayonnaise;
  • 2 tbsp fresh lemon juice;
  • 1 tbsp Dijon or homemade mustard;
  • Sea salt and freshly ground black pepper to taste;


  1. In a large saucepan over a medium heat, add the sweet potatoes cubes, fill with water and bring to a boil.  Cook until tender.
  2. Meanwhile, in a small skillet over a medium heat, fry the bacon bacon until crispy.
  3. To hard-boil the eggs, place them in a sauce pan covered with cold water. Bring to a boil over a high heat and then reduce the heat and let simmer for 10 minutes. After the 10 minutes, drain the hot water and run some cold water over the eggs to rapidly stop them from cooking. After the eggs are cold enough to handle, you can peel them and chop them.
  4. In a small bowl, combine all the dressing ingredients. Mix thoroughly.
  5. In a large bowl, combine the cooked potatoes, eggs, apple and bacon. Top with the dressing.
This salad provides for a great side to complete any dish. Enjoy!

Sweet Potato Chips - Paleo Dish

  • coconut oil
  • 3 large sweet potatoes or more (depending on size of batch you want to make)
  • coarse sea salt and fresh ground pepper to taste
  • other spices/herbs – cinnamon, rosemary, cumin, cayenne, curry etc…(you get the idea!)
  • wash and peel the sweet potatoes
  • thinly slice the sweet potatoes as evenly as possible –
  • use a silicone brush to coat the baking sheet with coconut oil
  • continue by brushing the sliced sweet potatoes with more coconut oil (be fairly generous here)
  • bake in the oven @ 350 for 30 minutes, turning regularly (time may vary slightly depending on oven)
  • they are ready once they turn golden brown
  • let cool for 10-15 minutes on a wire rack (this helps to make them more crispy)

Acorn Squash side dish

Great side dish.  http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/


I ate at this DELICIOUS little restaurant in Gallatin for lunch yesterday.  It is a great place to get Gluten Free dishes, Sugar Free, or Vegetarian Dishes.  It is called Butterbean Bakery and Bistro.
Each day the menu is different.  So called ahead and then go and eat.  It will be a treat.

Stuffed Portobello Mushrooms – Everyday Paleo

·        9-10 portobello mushrooms - stems removed and scoop a little out of the inside
·        1 lb grass fed ground beef
·        2 big handfuls of chopped spinach
·        sea salt to taste
·        pepper
·        basil
·        garlic powder
·        olive oil
1.     Cover the bottom of a baking dish with olive oil and place cleaned mushrooms in dish.  Mix all other ingredients and stuff the mushrooms. 
2.     Bake at 350 for 35 minutes or until stuffing is no longer pink in the middle. 
3.      Sprinkled with some parmesean if permitted 

Monday, January 30, 2012

Sautéed Zucchini with Plum Tomatoes

            Ginas Weight Watcher Recipes
         Servings: 4
·                                  1 zucchini, cut up
·                                  5 fresh plum tomatoes, diced
·                                  5 cloves garlic, smashed
·                                  2 tbsp extra virgin olive oil
·                                  1/2 tsp Herbes de Provence
·                                  kosher salt and fresh pepper
In a large non-stick skillet, heat olive oil over medium-high heat. Add garlic and sauté until golden. Add zucchini, salt and pepper. Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes. Divide into 4 equal portions when serving

Sauteed Broccoli, Roasted Peppers, and Goat Cheese

Serves 4


  • 2 Tbl extra virgin olive oil
  • 4 C broccoli florets
  • 2 garlic cloves, minced or sliced thin
  • 1 C bottled roasted red peppers, drained and chopped
  • ¼ C chopped, pitted kalamata olives
  • 2 Tbl chopped fresh parsley
  • 1 green onion, thinly sliced
  • 1 tsp dried majoram or 1 Tbl chopped fresh
  • 1 Tbl lemon juice
  • ¼ tsp kosher salt
  • 1/8 tsp ground pepper
  • 2 oz goat cheese crumbled (or feta)


1.     In large skillet heat olive oil over med heat.  Add broccoli and garlic.  Cook for 5-8 min or til broccoli is crisp tender. 
    1. Stir in roasted red peppers, olives, parsley, green onion, majoram, lemon juice, kosher salt, and black pepper.  Heat through. 
    2. Tranfer mixture to serving platter or plates.   Sprinkle with goat cheese. 

Sunday, January 29, 2012

1/29/12 - MOW

Meal of the Week

Roasted Broccoli

Tomato Braised Short Ribs

Roasted tomatoes

Ingredients :
  • Tomatoes
  • Olive Oil
  • Salt and Pepper
Delicious way to serve tomatoes, cooking sweetens them right up: cut tomatoes, coat with olive oil, sprinkle with salt and pepper, roast at 250 for 4 hours.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

by Kalyn 
Makes 4-6 servings
  • 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
  • 1 lb. fresh green beans, preferably thin French style beans
  • 1 1/2 T olive oil
  • 1 T balsamic vinegar
  • salt and fresh ground black pepper to taste
  • 2 T finely grated parmesan cheese
Preheat oven to 450F. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Paleo Egg Bake - David Meyer

  • 12 eggs, beaten
  • 1/3 c. coconut milk
  • 1/2 c. almond meal
  • 1 can black olives, chopped
  • 1 bag stir fry vegetables, chopped
  • 1 lb ground turkey
Brown the turkey. Chop veggies & olives in food processor. Add all ingredients to eggs & mix well. Pour into a greased 9x13 pan and bake for 30-40 minutes, until the middle is firm. Cut into squares.
(could put in muffin pan)

Thursday, January 26, 2012

Baked Apple Quinoa

·          1c water
·          1/2 c Quinoa
·          2 eggs
·          5Tbsp unsweetened apple sauce
·          1/2 tsp-1 tsp cinnamon
         2 apples
         handful chopped peacns


1.       When water comes to a boil, add Quinoa and turn down to a simmer.  
2.       Then mixture eggs, apple suace and cinnamon. 
3.       Add too Quinoa and stir.  Simmer for 10-15 minutes.
4.       Pour into oven safe pan and broil in oven for 5-7 minutes. 
Top with chopped pecans and chopped apples.  Drizzle with honey

“Creamy” Chicken Tomato Soup - Everyday Paleo

  • 4 frozen skinless boneless chicken breast
  • 2 tablespoons garlic salt
  • 2 tablespoons Italian Seasoning
  • 1 tablespoon dried basil
  • 1 clove garlic
  • 1 can of coconut milk (full fat)
  • 1 can deiced tomatoes and juice
  • 1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
  • Sea Salt and pepper to taste
Put all the above ingredients into the crock-pot, cook for 9 hours on high. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)
Served: 6 (with left over’s for lunch the next day)

Roasted Balsamic Acorn Squash- Health Bent

  • 1 acorn squash
  • extra virgin olive oil
  • salt & pepper
  • red pepper/chili flakes
  • 1/3 c balsamic vinegar


Preheat your oven to 400ºF.
Line a baking sheet with a silicon liner, silpat or parchment paper.
Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.
Douse squash half moons in olive oil, salt, pepper and chili flakes.
Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.
While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.
Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.
Drizzle the reduced vinegar over the squash.

Wednesday, January 25, 2012

Roasted Green Beans

  • 2 pounds fresh green beans (or a bag of frozen fancy green beans)
  • 1–2 tablespoons olive oil
  • 2 tablespoons minced garlic (I use the bottled garlic to save a little time)
  • Salt & Pepper
  • Zest from one lemon (save the juice for later)
1. Preheat your oven to 400 degrees.

2. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20–25 minutes and roast frozen green beans for an additional 10–15 minutes.

3. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.

Roasted Carrot Fries – Paleo on a Budget

• Carrots
• Olive Oil
• Salt + Pepper

• Preheat your oven to 350 degrees
• Cut carrots into match sticks {I go pretty thin on them}
• Place on baking sheet, drizzle olive oil over them. Sprinkle salt + pepper. Toss them around so it’s even.
• Into the oven they go for 20 {ish} minutes, these suckers can go from done to burnt fast so a little after the 15 minute mark watch them. If they’re not done at the 20 minute mark, I’d keep watching them at three minute increments {So I’d set my timer for another 3 minutes, check again, another 3, etc}
• When done.. Try to let them cool for a minute before eating them…{I have a hard time with that.

Roasted Butternut Squash with Goat Cheese

·        2 lbs butternut squash, halved, seeds scooped
·        2 tsp olive oil
·        1/2 tsp salt, divided
·        Freshly ground black pepper
·        5 ounces cold goat cheese
·        1/2 c finely chopped pecans
1.     Preheat to 375.
2.     Place butternut squash on parchment or foil lined baking sheet, cut side up.  Drizzle olive oil over cut surface, and sprinkle with some salt and pepper.  Turn over, cut side down and roast in oven for 45 minutes to 1 hour or until tender.  Set aside.  When cool enough to handle, peel and cut into 1 in thick slices.  Leave oven on.
3.     Place squash in casserole dish and sprinkle with remaining salt and pepper to taste. Crumble goat cheese over top of squash and then sprinkle pecans over that.  
                       Bake for 20 more minutes or until heated through and cheese is melted

Roasted Broccoli with Smashed Garlic

Gina's Weight Watcher Recipes
Servings: 4
  • 1 1/2 lbs broccoli florets, cut long with part of stem
  • 6 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper
Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.

Roasted Baby Carrots

The carrots were amazing!
  • 2 pounds of baby carrots
  • 3 Tbsp Honey
  • 1 tsp Balsamic vinegar
  • 3 Tbsp Olive Oil

Carrots in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil.  They were pulled out of the oven and drizzled with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes.  They were still a little crunchy, roasted to perfection & tasted wonderfully.

Roasted Asparagus

4 servings
  • 1 lb fresh pencil-thin asparagus
  • 4 Tbsp Tbl Coconut Oil
  • Salt & pepper to taste
Preheat oven to 450 degrees.  Melt the butter in 13x9 inch glass or ceramic baking dish while the oven is preheating.
Rinse well and drain asparagus.  Snap off the tough ends where they break. 
Arrange the asparagus in the 13x9 dish in the melted butter in one or two layers.  Season with salt and pepper to taste.
Cover the dish tightly with foil.  Bake until crisp tender about 15 minutes.  Serve immediately. Could also squeeze a little fresh lemon juice on top.

Recipe doubles or triple well.  Just be sure not to arrange asparagus in more than one or two layers.  Use a second baking dish if necessary. 

Roasted acorn squash

Serves 4, as a side


  • 2 acorn/pepper squash;
  • 3 tbsp clarified butter, tallow or coconut oil;
  • 2 onions, thinly sliced;
  • 3 cloves garlic, minced;
  • 1 tsp ground coriander seed;
  • ½ tsp nutmeg;
  • Sea salt and freshly ground black pepper to taste;


  1. Preheat your oven to 375 F.
  2. Cut each squash in half, but leave the seeds in. Place cut end up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender. Remove once cooked and let cool for several minutes.
  3. Meanwhile, in a medium skillet over a medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
  4. Add the garlic to the skillet, followed by the coriander, nutmeg, salt and pepper. Continue to cook for about 2 minutes.
  5. Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on heat long enough to blend flavors.
Serve alongside a tender roast or steak. Enjoy!

Tuesday, January 24, 2012

Paleo Monster Mash – Carla

  • 2 heads of cauliflower cut up with stalks
  • Heavy cream
  • Salt and pepper
Boil cauliflower until tender.  Then in batches, process down, using a food processor or hand mash.  Slowly pour in a little cream to get it to the consistency of mashed potatoes.  Repeat until finished, salt and pepper to taste.  You’ll never need to have mashed potatoes again!  Serves 8 can be doubled or halved

Paleo Dirty Rice – Elanas Pantry

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup white onion, diced
  • 2 celery stalks, chopped
  • 1 cup green pepper, diced
  • 1 cup red pepper, diced
  • 1 bunch scallions, chopped
  • 3 cups cauliflower, riced with your food processor or box grated
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • ½ teaspoon cumin
  • 2 cups chicken stock or vegetable stock (thanks Mary)
  • Heat olive oil over medium heat in a large skillet
  • Add garlic, onion, celery, peppers and scallions; saute until soft
  • Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin
  • Add in the chicken stock (or vegetable stock)
  • Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down
Serves 4-6