Arugula, Grape, and Sunflower Salad - Cooking Light

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels $
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
2. 2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.

Roasted Butternut Squash - Paleo Project

Ingredients:

1 large butternut squash
1 1/2 cups of melted coconut oil
2 tbs cinnamon

Directions:

Peel butternut squash, scoop out insides and cut into 1×1 inch cubes.

In a large bowl, pour melted coconut oil onto cubes, covering each piece.

Lay squash cubes on a tinfoil-lined baking sheet in a single layer and sprinkle your cinnamon all over.

Bake at 350 degrees F until browned, about 30 minutes.

Salmon with Cherry Salsa and Asparagus - Paleo Diet Lifestyle

Ingredients

• 4 wild salmon fillets, skin-on;
• 2 cloves garlic, minced;
• 1/2 tsp sea salt;
• 1/2 tsp freshly ground black pepper;
• 1/2 tsp paprika;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 1 tbsp olive oil
•  
• Preparation
• Set your oven to broil.
• In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil.
• Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
• Line a baking sheet with foil. Once the salmon has marinaded, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.

Roasted asparagus preparation

Serves 4

Ingredients

• 1 bunch asparagus;
• 1 tbsp olive oil;
• 1/4 tsp sea salt;
• 1/4 tsp garlic powder;
• Freshly ground black pepper to taste;
• 1/2 tsp fresh lemon juice;

Preparation

1. Preheat your oven to 400 F.
2. Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper and garlic powder. Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.

Cherry tomato salsa preparation

Serves 4

Ingredients

• 1/2 cup cherry tomatoes, quartered;
• 2 cloves garlic, minced;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 2 tbsp olive oil;
• 1/4 tsp sea salt;
• Freshly cracked black pepper to taste;
• 1/4 cup fresh oregano, chopped;

Preparation

1. In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes. Toss the mixture together.
2. Serve over the salmon once it’s cooked.

4.23.12 - MOW

4.23.12 - Meal of the Week


Chipotle Meatball with Guacamole

Chipotle Meatballs with Guacamole

• 1 lb ground meat (we used beef)
• 1/4 c almond flour
• 2 eggs
• 1 T chipotle adobo sauce 
• 1 t oregano
• 1 t onion powder
• 1 t garlic powder

For the Sauce

• 1 c chicken stock
• 15 oz can tomato sauce
• 1-2 finely diced chipotle peppers in adobo sauce or you could use just sauce
• 2 t oregano
• 2 t onion powder
• 1 t garlic powder
• s&p

For the Sauce

• 2 avocados
• 1 lemon or lime, juiced
• 1 t chili garlic sauce
• S & P

Method

Preheat the oven to 400ºF.
In a large bowl, whisk together the eggs, almond flour, and herbs/spices. Add the ground meat and mix with your hands until combined. Form the mixture into balls and place in an oven safe dish. Bake until browned, about 15 minutes.
For the sauce
While the meatballs are browning, add the tomato sauce ingredients to a sauce pot. Let is simmer until the meatballs are done.
For the guacamole
Place all the ingredients into a bowl and smash with a fork until a chunky/creamy consistency has developed

Shredded Brussels Sprouts with Lemon and PoppySeeds

•   Whole Living Eating Well
• Yield Serves 6 to 8

Ingredients

• 1 lemon
• 1 lb. brussels sprouts, stem ends trimmed, finely sliced
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 garlic clove, minced
• 2 teaspoons poppy seeds
• 1/4 cup low-sodium chicken stock

Directions

1. Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
   
2. Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more

Sausage Stuffed Apples

Ingredients
6 Granny Smith Apples
1 T Coconut Oil
1 lb Pork Sausage
1 Egg
1/2 Onion
1 Medium Carrot
1/4 c Pecans, chopped
1/4 c Chopped Dates
1/4 t Black Pepper
1/4 t Cinnamon
Instructions
Carefully cut out the core of the apples and create a nice little cavity for the stuffing.  Leave at least 1/2″ of flesh all around.

Grate the onion, carrot, and celery in a food processor, or at least dice them all really fine.  Set aside.
Heat the oil over medium-high heat and brown the sausage.  Remove to a mixing bowl, reserving the grease in the pan.  Add the veggies to the drippings and cook for 3-4 minutes.  Add veggies to ground sausage along with the pecans, dates, pepper, egg, and cinnamon.

 Fill the apples with the sausage stuffing and arrange in a baking dish.  Sprinkle the tops with a little more cinnamon if desired.  Bake at 350 degrees for 40 minutes, until heated through

MOW - 4.16.12

MOW - 4.16.12

Turkey Slider with Guacamole

Sweet Potato Fries

Baked Sweet Potato Fries Recipe - Gluten Free Goddess

We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat and oil. But don't worry. These fries are still tender-crispy and delicious. Lining your cookie sheet with parchment paper helps the fries get crisper.

Ingredients:

1 sweet potato per person

Light olive oil or organic canola oil, as needed

Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon*

For serving:

Sea salt

Champagne or rice vinegar

Instructions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil or organic Canola oil; stirring lightly to coat.

Generously season them. *My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little less of hot red pepper and cinnamon.

Throw them on to the parchment lined baking sheet. Spread evenly- one layer single layer is best.

Bake in the upper portion of your oven for about 20 to 25 minutes- until they are tender and sizzling and crispy brown at the edges. (Your oven times may vary from mine.)

Season with sea salt. (Add salt after they roast, to keep them from getting soggy.)

Serve with champagne vinegar at the table or scarf them down plain. They're tasty on their own.

The Reese's Cupcake - The Food Lover's Kitchen

Ingredients

• 6 Eggs, Pastured
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Salt
• 1/4 tsp Baking Soda
• 1/3 cup Maple Syrup, Grade B
• 1/2 cup Coconut Flour
• 1/4 cup Cocoa Powder, Organic
• 1/2 cup Butter, Unsalted, or coconut oil, melted
• 1/3 cup Heavy Whipping Cream, Organic, or coconut milk
• 1 cup Dark Chocolate Chips
• 1 1/2 cup Sunbutter Frosting, [click to view this recipe]

Process

1. Preheat oven to 350 degrees.
2. Crack 6 eggs into a large mixing bowl.
3. Add vanilla, salt, baking soda, maple syrup, and blend until smooth.
4. Add coconut flour, and cocoa powder and continue to blend.
5. Add melted butter or oil, and blend until smooth.
6. Stir in heavy whipping cream, followed by the chocolate chips.
7. Place cupcake papers into cupcake pan and pour batter into each cup.
8. Bake at 350 for 35 minutes.
9. Remove from oven, allow to cool, frost, and refrigerate until serving