Thursday, August 23, 2012

Summer Salad with Raspberry Vinaigrette - Point-less meals


  • 5 oz. mixed salad greens
  • 1 c. cherries, pitted and halved
  • 1 c. fresh blueberries
  • 1 peach, chopped
  • 1 medium avocado, peeled and chopped
  • 1 oz. soft goat cheese crumbled


  • 1 T. seedless raspberry preserves
  • 2 T. raspberry balsamic vinaigrette
  • 2 tsp. canola oil
  • salt and pepper to taste

Place mixed greens on a large platter. Top with fruit, avocado and goat cheese.
For dressing, whisk all ingredients in a bowl. Drizzle over salad.

Minty Cucumber Watermelon Salad - Point-less Meals

serves 16 ( 1 point)

8 c. seedless watermelon, cubed
2 medium English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 c. minced fresh mint
1/4 c. olive oil
1/4 c. raspberry vinegar
1/2 tsp. each salt and pepper

In large bowl, combine watermelon, cucumbers, onions and mint. In small bowl, whisk remaining ingredients. Drizzle over salad. Toss to coat. Serve immediately.

Quick Skillet Aspargus - Point-less meals

1 lb. asparagus trimmed and cut into thirds
1 T. olive oil
1 tsp. lemon juice

Heat a large cast iron or nonstick skillet over medium high heat. Add olive oil and swirl to coat. Add asparagus and cook 3-5 minutes or until crisp tender. Remove to a platter. Drizzle with lemon juice and sprinkle with salt.

Artichoke Tomato Salad - Point-less Salad

serves 8 ( about 3/4 c. = 1 point)

3 large tomatoes ( about 2 lbs., cut into wedges)
1/4 tsp. each salt and pepper
1 jar ( 7.5 oz) marinated, quartered artichoke hearts, drained
1 can ( 2-1/4 oz) sliced black olives, drained
2 T. white wine vinegar
2 garlic cloves, minced

Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes.

Tomato Gorgonzola Cheese - Point-less Meals

serves 4 ( 2 points + )

  • 2-½ c. grape tomatoes, halved
  • ⅓ c. diced red onion
  • 3 T. gorgonzola cheese


  • 1 T. olive oil
  • 1-½ tsp. white wine vinegar
  • ¼ tsp. salt
  • ⅛ tsp. pepper

Place tomatoes, onion and cheese in a bowl. Mix dressing ingredients together. Drizzle over tomato mixture. Toss to coat.

Wednesday, August 22, 2012

Semi Freddo Dessert - Paleo on a Budget

• Organic Heavy Whipping Cream
• Frozen Raspberries {Or you could use strawberries or blackberries}
• Raw Honey
• Salt

How To:
• Defrost a couple of Tablespoons of raspberries {or more depending on how much fruit you want and how much you’re making}. If you’re like me and lazy you’ll probably shove those suckers in the microwave and get them all room temp that way! Do Not Drain it though, you want the liquid
• I started with half a pint of Heavy Whipping Cream {Which was enough for a regular soup bowl sized dessert} and hand beat it into Whip Cream.  — **Guys, it’s not that hard to make whip cream by hand, it takes less than 5 minutes. Don’t be lazy and bring out the mixer that weighs more than your three old and takes up more counter space than you actually have. Don’t look at your hand mixer longingly… do it by hand. You get a much better whip cream and it’s mini-arm workout!
• In another tiny bowl scoop out a tablespoon of you raw honey and melt it in the microwave. Then add maybe half into your whip cream, beat it in … taste if it’s not sweet enough add more if it’s good don’t add more.
• Add in the smallest amount of salt.. like so little you almost don’t notice you put it in.. but trust me it makes a difference.
• Then in either one big bowl or tiny ramekins {so divide your whip cream and berries evenly} scoop some whip cream on the bottom spread it out, add your fruit {with it’s liquid!}, add remaining whip cream. Cover well with plastic wrap and freeze it for at least 3-4 hours.
Boom, you’re done… enjoy!
You can add vanilla or cinnamon or nutmeg to this, but I didn’t have any of it…so I didn’t worry about it!

Tuesday, August 21, 2012

Paleo Crunch - Paleo Simplified

Dry Ingredients

1/2 cup ground flax seeds – I wasn’t sure why these were ground, but after making them I thought it was brilliant. It gives you the sense of eating brown sugar.
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 1/2 cup almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp. sea salt
1/2 tsp baking soda (not sure about the baking soda – why it is in there. Trying to find out)

Wet Ingredients

1 cup liquified coconut oil (I think you could use 3/4 cup)
1/2 cup raw organic honey
3 tsp pure vanilla extract
1/2 cup unsweetened dried fruit (I used raisins and dried cherries)
1. Preheat oven to 250 °F
2. Combine all dry ingredients into a large bowl. Mix well to ensure ingredients are evenly distributed.
3. In a medium bowl, add wet ingredients and mix together until well combined.
4. Mix wet ingredients thoroughly into dry ingredients.
5. Divide the mixture in a thin layer between 2 rimmed baking sheets and press mixture with the back of a
spoon or spatula until flat.
6. Bake until lightly toasted. (Approx 45 minutes to an hour)
7. Remove pan from oven and stir mixture and return to oven for another 15 minutes.
8. Remove from oven, stir in dried fruit if using and let cool in the pans.
Store in container with a folded paper towel on bottom to absorb any of the excess oil.
I will post a recipe of how to use this mixture. Pam (the author of this recipe) says you can eat it plain or as a cereal with coconut or almond milk. Enjoy.

Sunday, August 19, 2012

MOW - 8.20.12

Meal of the Week - 8.20.12

Sweet Potato and Sage Chicken

Sweet Potato and Sage Chicken - Fast Paleo

  • 1 Large Sweet Potato, baked
  • 1 Egg
  • 1/2 teaspoon Salt
  • 1 teaspoon Fresh Chopped Sage
  • 1 Tablespoon Coconut Flour
  • 2 Chicken Breasts

In a medium mixing bowl, beat the egg with the salt and sage.
Cut your baked sweet potato in half and scoop out the soft insides into the bowl with the egg mixture.
Use a fork to beat the sweet potato into the egg mixture. Add the coconut flour and mix well.
Cut the chicken breasts into halves or thirds, depending on size. Pat dry.
Place chicken breast pieces in a 9×13 baking dish.
Spread the sweet potato mixture evenly over the top and sides of the chicken pieces.
Bake at 400F for 30 minutes, then broil for 2 minutes to add color.

Sunday, August 12, 2012

Monday, August 6, 2012

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese

Spinach, Chicken, Avocado & Goat Cheese Salad -

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings
Prep Time: 20 min


8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste


1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).