Category

Side Dishes

Category

Fancy Appetizer: Smoked Salmon Tater Rounds

Sometimes, I like to make fancy appetizers…for myself. I got the idea to makes these a couple of weeks ago, and then a few days ago I realized I had all of the necessary ingredients. So I made them, and proceeded to eat them all in one sitting, all by myself. I really love these ingredients. Potatoes, sour cream and smoked salmon? So good! I just realized that I’ve literally made these three days in a row. They’re that good. Ingredients: 1 medium potato (white or sweet, you KNOW I used white) 1-2 tbsp fat of choice (I used expeller pressed coconut oil) about 3 tbsp sour cream a few slices of smoked salmon, cut into cubes chives for sprinkling on top Directions: Slice the potatoes into1/2 inch rounds. Boil them until soft. Sautee the taters on both sides until golden. Top with a dollop of sour cream, then a…

Chipotle Cilantro Rice Recipe

I love Chipotle’s rice. Actually I just love Chipotle, especially since they just started labeling GMOs and have begun to phase them out. They’re really an amazing company, and if you’re going to eat fast food, Chipotle is definitely the best option. Unfortunately there is still some soybean oil in their rice, so I decided to make own at home. Ingredients: 1 cup Lundberg long grain rice 1.5 cups water 2 tbsp butter juice of 1 lime 3 tbsp chopped cilantro Directions: Cook rice according to package instructions, using 2 tbsp of butter instead of just 1. Fluff the rice with a fork and let it cool. Toss with chopped cilantro and lime juice. BOOM.

Best Guacamole Recipe…EVER

I’ve never had guacamole that I liked more than my own. Our hotel in Mexico came close, it was great. And this restaurant close to my ‘hood makes a pretty mean guac too, in case you’re ever in the area. They also make some awesome tacos. But I still like my own guac best. I plan on making it for the Super Bowl, along with baked sprouted corn chips a la The Coconut Mama. I know corn chips are not PHD or paleo or any of that, but I’m also not one of the super paleo purists that doesn’t enjoy baking my own corn chips for the Super Bowl. That’s not fun. Guacamole for 2 (just double or triple for more peeps) 1 ripe avocado 1/2 to 1/4 onion (I like a lot of onion) 2 tablespoons cilantro 1 jalapeno (I also love jalapenos) sea salt Directions: Dice the onion, jalapeno and cilantro. Mash…

GAPS and Paleo Snickerdoodles

Much to my surprise, I recently found out that Scott had no idea what a snickerdoodle is. He thought it was something involving a Snickers bar, which he was pretty stoked about due his love of Snickers. But I hate Snickers, and it was time to teach that man about the amazing holiday cookie that is the snickerdood. Like a sugar cookie, but with cinnamon. Ingredients: 2 cups blanched almond flour  1/4 teaspoon baking soda 1 teaspoon cinnamon 2 tablespoons melted coconut oil or butter (I use expeller pressed, no coconut flavor) 1 egg 1/4 cup raw honey (add a tablespoon or two for a sweeter cookie) 1 tablespoon GF vanilla extract Topping: 2 teaspoons cinnamon 1.5 tablespoons coconut sugar Directions: Preheat oven to 350. Mix all ingredients. Form batter into about 12 balls and press onto cookie sheet (helpful to use parchment paper). Sprinkle the topping over the cookies. Bake for about…

Grain Free Fried Eggplant Bruschetta (Paleo & Primal)

Ingredients: 1 medium eggplant 2 eggs 1 cup almond flour 1.5 tablespoons coconut flour Spices (I used garlic and paprika) 1 pint sized container of grass-fed ricotta Several tablespoon of fat of choice (I used lard from the farm) Two tomatoes 2 cloves of garlic Several leaves of basil Tablespoon of olive oil Avocado, optional Directions: Peel the eggplant and slice into rounds. In two separate bowls, mix the eggs and then the coconut and almond flours and spices in another. Make your bruschetta, diced the tomatoes, chop the garlic and basil. Add salt and pepper and olive oil, and let it sit. Heat at least two tablespoons of fat over medium high heat. Dip the eggplant into the eggs, then the flours, then fry on either side until golden brown. Once all of them are fried, top with the ricotta and the bruschetta, and if you want (or if…

Grain Free English Muffins

 When I was a kid I loved English muffins. I would slather them in margarine and top it with sugar. I’m not sure I can think of a less healthy meal (or gross, I was such a weird kid!). But now that I’m older, I’m not sure English muffins should even be considered food. See what I mean: This is not an item I consider food, it’s loaded with processed ingredients and preservatives. But, they do taste good. So I decided to make my own grain-free, soy-free, weird-ingredient-I-can’t-pronounce-free. With only three ingredients! I’m a big fan of easy baking. Makes 4. Ingredients: 2 cups almond flour two pastured eggs 1/4 teaspoon baking soda (aluminum free) Steps: Set oven to 350. Combine all ingredients and shape into muffins (above).  Bake on parchment paper for 15 minutes, or until golden. When done, they’ll look like this: I cut mine in half and and…

Shrimp Summer Rolls

I love white rice. It’s low in phytic acid, easier to digest than brown rice, and a great form of glucose. Summer rolls are a traditional Asian appetizer that usually come with shrimp and pork, or for a vegetarian version, the dreaded tofu. I just used shrimp for mine. I love making these, and they do really well at parties. Ingredients: half a large head of lettuce half a large red onion two large carrots half a cucumber one to one and a half avocado ten shrimps three tablespoons of mayo one-two tablespoons of rooster sauce (I like it spicy) 6 rice wraps  Directions: Roughly chop the romaine, slice the onion and avocado. Slice or use a spiralizer to get the carrots and cucumber into long, thin strips. Add mayo and rooster sauce to the carrots and cucumbers. If the shrimp is uncooked, give them a quick sear and let cool. Dip the…