Buttered squash noodles

Adapted from 30 Day Guide to Paleo

2 yellow squash
2 green zucchini squash
1 T grass fed butter (I use Kerrygold)
salt/pepper
2 T fresh oregano (or 2 t dried)
2 T fresh basil (or 2 t dried)

Using a vegetable peeler, slice the squash longwise into ribbons.  Stop when you reach the seeds and discard the core.

Melt the butter in a skillet.  Add the squash and toss with the butter.  Add the herbs and saute the squash till tender which doesn't take very long.  This looks like a lot of squash to start with but it cooks up quick.  This will only serve 2.

24 g carbs for the entire recipe.

Summer Squash Pancakes - PaleOMG

Prep time:  8 mins

Cook time:  15 mins

Total time:  23 mins

Serves: 4-6

 

Ingredients

• 1 small zucchini, shredded
• 1 small yellow squash, shredded
• 1 small carrot, shredded
• ½ yellow onion, shredded
• 1 cup almond flour/meal
• 2 eggs
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste
• 2 tablespoons fat of choice (I used duck fat)
• avocado, diced (to garnish)
• green onions, diced (to garnish)

Instructions

1. Shred all vegetables. I used the shredding attachment on my food processor.
2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
3. Make 6-7 patties and flatten them out.
4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
5. Cook 5-7 minutes per side, until pancakes are browned.
6. Top with avocado and green onions. AND MEAT!

MOW 5.14.12

Meal of the Week - 5.14.12

Pad Thai Chicken

Cauliflower Rice Gone Wild

Pad Thai Chicken - The Food Lovers

Serves: 2

Ingredients

• 2 Chicken Breast, Skinless , cubed
• 4 Yellow Squash, Julienned with julienne peeler
• 1/3 cup Almond Butter, (We used Meenut Butter)
• 1 Tbsp Sesame Oil
• 3 clove Garlic, minced
• 1 sprig Shallots, minced
• 1/2 cup Raw Coconut Aminos
• 1/4 tsp Fish Sauce
• 1 Lime, 1/2 for juice, remaining half cut into wedges for garnish
• 1 tsp Salt, to taste
• 1/3 cup Macadamia Nuts (raw), chopped, reserve some for garnish
• 1/8 cup Cilantro, for garnish
• 1 tsp Red Pepper Flakes, (optional)

Process

1. Peel yellow squash using a julienne peeler or spiral slicer.
2. Place julienned squash into a steamer basket, and steam for approximately 5-8 minutes. Remove the "noodles" before they get too soft.
3. Heat a wok to high heat. While the wok is heating, cut the chicken breasts into small bite-sized cubes.
4. Mix Almond Butter (ideally, Meenut Butter) with coconut aminos, fish sauce, juice of 1/2 lime, and salt.
5. When wok is very hot, add sesame oil. Add cubed chicken and stir fry chicken until cooked (should be opaque and white.
6. Add in minced shallot, minced garlic, and sprinkle with red pepper flakes. Continue to stir fry for 1 minute.
7. Add chopped macadamia nuts and continue to stir fry for 2 minutes.
8. Pour in the sauce mixture, toss until evenly coated.
9. Reduce heat, and gently toss with yellow squash noodles.
10. Serve Pad Thai garnished with cilantro, chopped macadamia nuts, and a squeeze of fresh lime juice.

Notes

Be sure not to over-steam the yellow squash noodles for this recipe. They will be later added to a hot wok and continue to cook a little

Zoodles and Squoodles Pizza Casserole -PaleOMG

Ingredients

• 2lbs ground turkey (I bought 85/15 but you can get leaner if that freaks you out)
• 1 15oz can pizza sauce
• 1 15oz can tomato sauce
• 2 zucchini, sliced lengthwise and into strips
• 2 yellow squash, sliced lengthwise and into strips
• 6-8 sundried tomatoes (the more the better honestly), chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon italian seasoning
• salt and pepper, to taste
• 1-2 tablespoons fat (olive oil, coconut oil, bacon fat, etc)

Instructions

1. Ok this is where sh*t gets fun. Grab a [url href="http://www.amazon.com/gp/product/B000LKZ9JG?ie=UTF8&tag=healtbent-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKZ9JG"]mandoline[/url]. If you don’t have one, buy it, buy it now. Greatest little gaget to have around, I swear. You can find them anywhere. Even super cheap ones do the trick. Just buy it. If you don’t, you’ll just use a knife for 3rd step. Oh, and preheat your oven to 375 degrees.
2. Heat fat over medium-high heat in a large skillet and add your 2 lbs of ground turkey. Add spices and mix to combine.
3. Cut the ends off the the zucchini and squash and cut them thinly, lengthwise using your knife or mandoline. Once they are cut lengthwise, cut those strips into smaller strips, like fettucine noodle size.
4. Once your turkey has cooked about 3/4 of the way through, add your can of tomato sauce and mix to combine. Let cook down for about 3-5 more minutes.
5. Once the turkey is done, add your ground turkey, sundried tomatoes, and zoodles and squoodles to a 9 x 11 baking dish. Add your can of pizza sauce on top, along with some salt and pepper. Mix with a large spoon so all the “oodles” and ground turkey are covered in pizza sauce!
6. Throw that sucker in the oven for about 30-40 minutes or until the top is slightly browned and the veggies are soft.
7. Let sit for an hour. I know, I know. What the hell. But it thickens up a bit once you let it sit. Runny casserole just isn’t a great casserole.

Paleo Creamy Roasted Red Pepper Steak and Pasta - PaleOMG

Ingredients

• For the broil–
• 1 london broil
• 1 tablespoon coconut aminos
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper, to taste
• For the pasta–
• 2 zucchini, sliced thin lengthwise with a mandoline and into noodle shapes
• 2 yellow squash, sliced thin lengthwise with a mandoline and into noodle shapes
• 1 jar of roasted red peppers (I don’t know what size, the bigger the better I always say. HA. I’m funny)
• 1/2 cup almond butter
• 1/2 can coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon mustard powder
• salt and pepper, to taste

Instructions

1. Let’s get the london broil cooking. I cooked mine inside on stove top because I didn’t feel like dealing with running back and forth between the grill and kitchen. I like being claustrophobic in my kitchen anyways. But you are welcome to use your grill.
2. Get your skillet extra hot and toss a bit of fat in the pan. Season your london broil on both sides and put it in the pan. Cook on both sides for about 5-7 minutes or however long it takes to cook it through how you like. I like my meat crying still so I didn’t cook mine for too long.
3. While your meat is cooking, slice up your zucchini and squash in the noodle sized slices you prefer. If you have a julienne slicer, you can use that as well. I’m going to buy one today, just so you know.
4. Now let’s make the sauce so grab your food processor and first toss in your roasted red peppers to puree. Then add your almond butter, coconut milk, and spices until all is blended beautifully together.
5. Your london broil should be cooked perfectly by now so pull it off the skillet and place it on a cutting board to rest while you finish your noodles and sauce.
6. Now you can either use that same skillet or a larger pot to cook your noodles and sauce in. Add your zucchini and squash to the hot pan of choice along with the sauce and mix together. Let cook for about 5-8 minutes, until the noodles are soft and cooked through.
7. Once your noodles are done, add your pasta to a dish, thinly slice your broil and lie on top of your pasta. Then eat it all together. A thing of beauty I tell you

Cedar Plank Salmon with a Squash Shred Medley

Ingredients:

·    1.5 – 2 lbs. salmon fillet, 3/4″ uniform thickness

·    2-3 garlic cloves, thinly sliced

·    2 lemons, one sliced thinly, one cut into wedges

·    Fresh rosemary sprigs

·    Freshly ground garlic sea salt

·    Freshly ground pepper medley

·    2 small-medium zucchini, grated or chopped into shreds

·    1 small-medium yellow crook-neck squash, shredded

·    2 tsp. coconut oil

·    2 cloves garlic, minced

·    1 small-medium purple onion, matchstick sliced

·    1 medium red bell pepper, matchstick sliced

·    1 tsp. thyme

·    1 tsp. basil

·    1/2 tsp. freshly ground pepper medley

·    pinch or two of sea salt

Directions:

·    20-30 minutes prior to grilling time, prepare the cedar plank by cutting the length to match the length of your salmon fillet.  This may or may not be necessary depending on the size of your fillet.  The key is to cover as much of the plank with fish as possible, otherwise your neighbors might call the fire department! Submerge the plank in water to soak for at least 30 minutes. N

·    Preheat your grill.  Remove the plank from its soak and place the fillet on the plank.  Sprinkle the fillet with spices and decorate with the rosemary sprigs and garlic slices, finishing with the lemon slices. Reduce your grill to cooking temp (400-425 deg) med-high and place the planked fish in the middle of your grill rack.

·    Close the cover on the grill and let it cook for 15-20 minutes before you check it.  Yes, it is supposed to smoke. (And if you’ve soaked and trimmed the plank, it should not catch on fire.)  In the meantime, get to work on those veggies!

·    Heat the coconut oil at med-high heat in a large skillet.

·    Put the squash shreds in a strainer after you grate them and squeeze out as much moisture as you can before cooking.

·    Add the garlic, onion and red pepper to the heated skillet and saute until soft. Add the squash shreds and spices and stir and cook at med-high heat until the liquid cooks off to your liking – about 15-20 minutes.

·    After about 20 minutes, check the salmon.  When it’s done, it should be opaque in the middle of the thickest part of the fish.  Use a spatula to remove the meat from the skin (which is now fused to the cedar plank) and plate it with the lemon wedges and the squash shred medley.

Summer Squash Salad

Ingredients

• 2 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 2 tablespoons basil, sliced into strips
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon celtic sea salt
• ¼ cup Marcona almonds, chopped

Instructions

1. In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
2. Toss ingredients together
3. Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
4. Sprinkle with almonds

Serve