Use bell peppers for veggie dip

I just really like this idea of using bell peppers as an all natural, edible holder for dipping sauce on a veggie platter. Not only is it aesthetically pleasing, but it leaves you with no waste!

Chickpea Curry with Cashews

INGREDIENTS

1 tablespoon cornstarch
1 cup low-sodium vegetable broth, divided
2 teaspoons canola oil
1/2 onion, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounces) no-saltadded chickpeas, rinsed and drained
1/2 cup unsalted cashews, coarsely chopped
1/4 cup chopped fresh cilantro
4 tablespoons fat-free greek-style yogurt


DIRECTIONS
Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.
Combine the oil, onion, curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of the yogurt.






From The Flat Belly Diet Cookbook

ROASTED SWEET POTATO AND SPINACH SALAD

Servings: 6 x 1 cup
Prep time: 20 minutes
Cooking time: 20-25 minutes

Sweet potatoes are big on taste and offer low-glycemic-index healthy carbs to boot. Their sweetness, combined with the heat of the cayenne and the sourness of the vinaigrette makes a perfectly balanced flavor.


SALAD INGREDIENTS:
2 sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups / 960 ml)

1 red pepper, seeded and cut into 1-inch pieces

3 tsp extra virgin olive oil, divided

¼ tsp ground cumin

Pinch cayenne pepper

¼ tsp sea salt

⅛ tsp freshly ground black pepper

4 cups baby spinach, lightly packed



VINAIGRETTE INGREDIENTS:
2 tsp white balsamic vinegar

1 tsp fresh lemon juice

1 small clove garlic, finely grated

½ tsp ginger, finely grated

½ tsp honey

¼ tsp ml ground cumin

¼ tsp ml sea salt

⅛ tsp freshly ground black pepper

1 Tbsp extra virgin olive oil



METHOD :
1. Preheat oven to 450°F / 230°C.

2. Place sweet potato and red pepper on two baking sheets in a single layer. Drizzle 2 tsp olive oil over potatoes and 1 tsp olive oil over red pepper, and sprinkle salt and pepper over top of both. Sprinkle cumin and cayenne over top of potatoes. Place in oven and roast for 20 to 25 minutes, stirring once or twice, until soft and caramelized.

3. In a small bowl, whisk together all vinaigrette ingredients except olive oil. Drizzle in olive oil while whisking again.

4. Place spinach in a large serving bowl. Add roasted sweet potato and red pepper. Drizzle vinaigrette over top and toss to combine. Divide among six plates and serve.



NUTRITIONAL VALUE PER SERVING:
Calories: 139 |

Calories from Fat: 22 |

Protein: 2 g |

Carbs: 26 g |

Total Fat: 3 g |

Saturated Fat: 0.5 g |

Trans Fat: 0 g |

Fiber: 0 g |

Sodium: 78 mg |

Cholesterol: 0 mg



Reno, Tosca (2011-05-17). The EAT-CLEAN DIET Cookbook 2

Peach and Heirloom Tomato Caprese Salad

1 Tbsp white balsamic vinegar
1 Tbsp fresh lemon juice
1 tbsp EVOO
1/8 sea salt
pinch freshly ground black pepper
2 large ripe heirloom tomatoes, divided
2 large ripe peaches, pits removed and sliced
2 fresh mozzarella balls, ovolini-shaped (egg shaped), sliced
small handful fresh basil leaves, thinly sliced

1. In a small bowl, whisk together vinegar, lemon juice, EVOO, salt and pepper. Set aside.
2. To assemble salad, layer sliced tomatoes, peaches and mozzarella across a serving platter. Drizzle with dressing and sprinkle with thinly sliced basil.

Servings: 4 x 1 cup
Calories: 207
Protein: 14g
Fat: 13g

VitaMix Recipe Book

Refreshingly Green Smoothie = 66 calories
1 cup water
2 Roma tomatoes, halved
1 cup pineapple chunks
1/4 cucumber, peeled and diced
2 cups fresh spinach
1/4 avocado
2 celery stalks, halved
8 sprigs parsley
2 carrots, halved
1 cup ice cubes

Garden Fresh Cocktail = 38 calories
1 cup diced fresh or canned tomatoes
1/2 cup fresh spinach
1/4 cup diced carrots
1 Tbsp diced onion
1 sprig parsley
1/4 cup diced sweet red or green bell pepper
1/8 tsp hot sauce (optional)
1/2 tsp Worcestershire sauce (optional)
dash salt (optional)
1 cup ice cubes

Lentil Soup with Brown Rice

Makes 6 servings

3 Tbsp. EVOO
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minced (1 Tbsp minced garlic)
8 cups chicken broth/stock
1/2 cup long grain brown rice
2 cups chopped tomato
3/4 cup dry brown lentils, rinsed and drained
1 Tbsp chopped fresh thyme
1 Tbsp fresh lemon juice
1/4 tsp ground black pepper
2 Tbsp finely shredded Asiago cheese
fresh thyme sprigs and/or oregano leaves

1. In a 4-quart dutch oven heat EVOO over medium heat. Add onion, celery, and garlic; cook for abour 5 minutes until tender.
2. Stir in broth and uncooked brown rice. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes.
3. Stir in tomato and lentils. Return to boiling, reduce heat. Cover and simmer about 30 more minutes, or until rice and lentils are tender.
4. Stire in thyme, oregano, lemon juice, and pepper.
5. Top individual servings with Asiago cheese and if desired thyme springs and/or oregano leaves.

Calories 257
from "The Sonoma Diet Cookbook"

Tuscan Eggplant Sandwiches

Tuscan Eggplant Sandwiches
1 medium-size eggplant, about 3/4 pound
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon chopped flat-leaf parsley
1 cup cooked white cannellini beans, well-drained
1 large clove garlic, minced
1 tablespoon extra-virgin olive oil
1 pound loaf round country bread
1 cup roasted red peppers
8 sun-dried tomatoes in oil, slivered
2 bunches arugula, well rinsed, dried, stems removed
6 ounces pecorino or cacciota cheese, in very thin slices



1.Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.


2.Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.


3.Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.


YIELD: 8 servings

Thanks to NY Times

---

Tuscan-Style Eggplant Sandwiches

2 medium eggplant (2-2.5 lbs total)

1/4 cup EVOO

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup dried tomatoes (not packed in oil)

1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)

2 Tbsp. chopped fresh basil

1 cup tomato pasta sauce, warmed

1. Preheat oven to 350. Trim ends off eggplant and discard. Cut eggplant crosswise into 1/2-inch-thick slices (16-20 slices total). Arrange sliced in a single layer on a large baking sheet. Brush eggplant with 2 Tbsp. of EVOO; sprinkle with salt and pepper. Bake for about 15 minutes or until the eggplant is tender. Let cool.

2. Meanwhile, place the dried tomatoes in a small bowl; add enough boiling water to cover. Let stand for 10 minutes. Drain tomatoes and squeeze out any excess water. Finely chop tomatoes and set aside.

3. Divide the cheese among half of the eggplant slices, leaving 1/8-inch border around the edges of slices. Sprinkle dried tomatoes and basil evenly over cheese. Top with remaining eggplant slices, pressing down to compact slightly.

4. In a large nonstick skillet heat 1 Tbsp. of the remaining EVOO over medium heat. Add half of the eggplant stacks. Cook for 6-8 minutes or until browned and cheese is melted, turning halfway through cooking. Remove eggplant stacks from skillet, cover to keep warm. Repeat with remaining 1 Tbsp. EVOO and remaining eggplant stacks.

5. Serve eggplant stacks with warmed pasta sauce.

Makes 4 servings.

Calories: 332

Green Smoothies (broccoli, spinach, etc.)

Erika's Favorite Green Monster
2 cups fresh spinach leaves
1 ½ cup pineapple chunks, frozen
½ banana, frozen
½ cup plain yogurt
½ – 1 teaspoon cinnamon
¼ cup water or milk (omit for a thicker smoothie)
2 tablespoons ground flax-seed (optional)

Mango Broccoli Green Smoothie Recipe
1 to 2 cups of your liquid ( organic soy milk, organic almond milk, organic rice milk or organic low fat milk )
1/2 cup of your cream ( Organic natural yogurt )
2 to 3 cups of frozen fruit.
Crushed ice - if not using frozen fruits.
2 to 3 cups of Mangoes

1 Cup of broccoli crowns

Papaya Spinach Smoothie
1 stalk of celery
1/4 cup red pepper
2 cups baby spinach
1/2 cup papaya
1 tablespoon ground flax seed
1 cup almond milk
1/2 teaspoon vanilla
dash of nutmeg
1 packet of stevia
1 handful ice

Blueberry-Mango Smoothie

1 cup blueberries
1 mango
2 cups fresh baby spinach (or other leafy green)
1 whole carrot
1/2 – 1 cup water

Blueberry-Banana Smoothie
1 cup blueberries
1-2 whole bananas*
1 stalk celery
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 cup water

Roasted Summer Vegetables with Couscous

INGREDIENTS:

2 purple onions, peeled and cut into chunks

3 yellow baby squash or zucchini, cut in half lengthwise, then cut into 2-inch chunks

3 small leeks, white or tender green insides only, cut in half lengthwise washed well and cut into 2-inch chunks

4 small plum tomatoes

3 or 4 bell peppers in varying colors, seeded, deveined and quartered

½ cup extra virgin olive oil

several garlic cloves, passed through garlic press

1 tbsp dried thyme

5 sprigs rosemary, chopped fine

1 tsp sea salt

DIRECTIONS:

1. Preheat oven to 400 degrees.Prepare baking sheet by lining it with parchment paper.

2. Combine all vegetables in a large mixing bowl. Add olive oil, garlic, thyme and chopped rosemary.

3. Mix well and arrange vegetables on prepared baking sheet. Lay a few sprigs of whole rosemary on top of vegetables and sprinkle salt over the top.

4. Place in hot oven and roast for 20 minutes. Turn vegetables and continue roasting for 20 minutes until desired tenderness. Do not overcook

5. Serve vegetables over couscous on a decorative platter. Drizzle pan juices from vegetables over top.

***

Couscous

2 ½ cups low sodium chicken or vegetable stock

1 cup whole-grain couscous

1 tsp sea salt

3 scallions trimmed and chopped

Place couscous grains in a heatproof dish.

Bring stock to boil. Remove from heat.Pour boiling stock over couscous.

Cover with a plate. Let stand about 10 minutes to absorb stock. Fluff with a fork.

Add chopped scallions and salt. Toss lightly to combine.

NUTRITiONAL INFORMATION (1/2cup CousCouse & 1/10 Vegetables):

Calories 204

from fat 94

Protein 5g

Carbs 25g

Total Fat 10g

Fiber 5g

Sodium 400mg

Sugars 4g

Source: Tosca Reno's "The Eat Clean Cookbook"

Rice and Black Beans

Yields 12, 1cup servings

Ingredients

1 1/2 Cups Dried Black Beans
2 Bay Leaves
1 head Garlic
1/4 Cup coconut butter
2 Cups coarsely chopped Yellow onion
1 Cup chopped celery including leaves
2 Cups coarsely chopped Green Peppers
4 Cloves Garlic, minced
1 Tbsp Tomato Paste
1 Tbsp Cumin
1 tsp oregano
1 tsp Thyme
3 Tbsp rice wine vinegar
2 tsp Sea Salt
3 Cups Brown Basmati Rice
Chicken stock to prepare rice (4 1/2 Cups)

Directions

Soak beans overnight.

Drain and place them in a large soup pot with head of garlic and bay leaves.

Cover with plenty of water, place pot over high heat and bring to a boil. Reduce heat & let simmer or an hour.

Remove from heat and drain. Discard garlic and bay leaves. Set beans aside.

Rinse rice.

Heat coconut butter over medium-high heat in large pot. Add onion, celery and peppers.

Cook until vegetables are soft. Add garlic and cook until it is fragrant.

Add tomato paste, beans, vinegar and spices. Heat through.

Add chicken stock and rice. Bring to boil. Reduce heat and cover. Let cook until rice is tender- about 45 minutes.

Number of Servings: 12

Nutrition Facts (1cup serving size):

Calores 344

Protein 13g

Carbs 58g

Total Fat 6g

Fiber 6g

Sodium 534mg

Sugars 4g

Source: Tosca Reno's "The Eat Clean Diet Cookbook"

Hummus & Veggie Wrap

VEGGIE WRAPS

Ingredients:

4 six-inch whole-grain or rice wraps

1 c shredded romaine lettuce

1/2 c each chopped tomato, cucumber, and green onion

1/2 c each grated carrot and zucchini1 c homemade hummus

Directions:

Spread 1/4 c hummus over each wrap.

Sprinkle with lettuce, tomato, cucumber, carrot, zucchini and green onion.

Fold bottom of wrap up about 1 1/2 inches. Roll sides tightly toward center.

Wrap each bundle in parchment or wax paper.

Makes: 4 wraps

Nutritional Information (1 wrap):

282 Calories

4g Fat

11g Protein

45g Carb

11g Dietary Fiber

350mg Sodium

---

HUMMUS

Ingredients:

1 can (19 oz) chickpeas- drained and rinsed

1/4 c fresh lemon juice

1/3 c tahini

2 T fresh cilantro

2 T best-quality olive oil

1 clove garlic

1/2 t ground cumin

1/4 t each sea salt and black pepper

Place chickpeas in food processor. Puree coarsely.

Add lemon juice, tahini, cilantro, olive oil, garlic, cumin, salt and pepper. Process.

Add lemon juice to thin if necessary.

Makes: 2 1/2 cups

Nutritional Information (1 Tablespoon):

38 calories

2g Fat

1g Protein

4.5g Carbs

1g Fiber

Paleo Carrot Fries & Parsley Root Fries

They’re easier than sweet potato fries {and quicker}. I served them with Paleo Mayo {shown in the picture}. These are great for a snack or to pair with dinner and cheap.

Price breakdown:
• I bought a 2lb bag of carrots for $1.19 and used 1/2 the bag…
• Which means these cost me $0.59 / 2 people
• So $0.29ish per serving…

I told you it was cheap!

Ingredients:
• Carrots
• Olive Oil
• Salt + Pepper

How To:
• 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. }

Done that’s it… in and out.. While these fries are going you’ve totally got time to make mayo and burgers, or a stirfry, or a wicked big salad, or assemble a chicken / egg salad {assuming your chicken or eggs are pre-cooked}. So this will give you a great side dish without a ton of babysitting / work {and clean up}.

Source: paleoonabudget.com

ROOT FRIES

Ingredients

3 large parsnip or parsley roots

1 teaspoon of high heat oil (melted coconut oil, or high heat Sunflower oil is what I usually use)

1/2 teaspoon of saltpinch of black pepper (optional)

1/2 teaspoon of garlic powder or crushed garlic (optional)

1 tablespoon of Parmesan cheese (optional)

Method:

Preheat your oven to 400 degrees F/200 degrees C.

Wash and peel the roots.

Slice the roots in half and then the long way, into thin sticks. The thinner you make these the easier it will be to acquire the crunchy outside and soft inside. Just think thin fries and try to cut them all about the same size so they bake evenly.Blend the cut roots, salt, pepper, and any optional additions in a bowl until well coated.

Spread the fries out on parchment paper (or other non-stick surface) on top of a baking sheet and bake for about 20 minutes or until the edges of the fries begin to brown and the inside is no longer firm.

ROASTED TOMATO CHUTNEY

Ingredients

1 pint of cherry tomatoes, sliced in half (or substitute with other diced tomatoes)

1 red, yellow, or orange pepper, sliced into small stripshalf of a medium red onion, sliced into small strips (or other onion)

1/4 teaspoon of sea salt

'

1 tablespoon of honey

2 tablespoons of olive oil (or other high heat oil; melted ghee is good because it has a higher smoke point than olive oil, although I prefer olive oil; you can lower the heat and bake longer since olive oil’s smoke point is 320 degrees F).

Method:

Preheat your oven to 350 degrees F/175 degrees C.

Combine all the ingredients in a bowl and blend well.

Spread the mixture on a non-stick surface or parchment paper and bake for 35 minutes, or until the edges start to shrink and brown a bit.

Cool and then place in a food processor or blender and give it a good whirl.

Serve, or store in the refrigerator for up to 2 weeks.

You can probably preserve this if you place it in a sterilized jar.

Source: comfybelly.com

Kale, Lentils and Linguine

Ingredients:

bunch of kale, leaves torn from stems & washed

1 small red onion (optional)

2 garlic cloves

1/2 cup lentils, cooked to just firm – not too soft as they will be mushy (I used french lentils)

1/2 tbsp extra virgin olive oil

linguine, cooked as per package (or any type of pasta)

Directions:

In a large fry pan, pour olive oil and let warm over medium heat.

Once oil is hot, add in red onion and garlic, stirring so the garlic doesn’t burn.

When onions have softened, roughly 3-4 mins, add the kale, some water, salt and red chili flakes (optional).Cover the pan, stirring occasionally for approx 10 mins.

Once the kale is a dark green in colour, and has softened, it is finished.

Place the linguine in bowls and add the kale on top.

Garnish with parmesan or your favourite cheese if you’d like. Enjoy!

Source: foodhealthplay.com

Farro Pilaf with toasted pine nuts, dried apricots and cranberrie

INGREDIENTS:

4 Cups Low-sodium Chicken Broth

2 Cups Whole-grain Farro

3/4 Cup Unsalted Pine Nuts

2 Tbs Olive Oil

1 Large Clove Garlic, minced

1 Yellow Onion, diced

1 Large Carrot, trimmed and diced

1 Large Salk Celery, trimmed and diced

1 tsp finely Chopped fresh Thyme Leaves

1/2 Cup Unsweetened Dried Cranberries

1/2 Cup Unsweetened Dried Apricots, diced

1/2 tsp Sea Salt

1/2 tsp Fresh Ground Black Pepper

DIRECTIONS:

1. Bring broth and 2 cups water to a boil in a 6-Qt saucepan. Add farro, reduce heat so liquid just simmers & cook farro for about 20 to 25 minutes, until soft but still a bit firm at the center. Drain farro in a sieve placed over a heatproof bowl, reserving liquid. Place farro in a separate bowl and set aside

2. While faro is cooking, toast nuts. Place a small heavy skillet over medium-high heat. When hot but not smoking, add nuts. Stirring constantly, toast until nicely browned, about 3 to 5 minutes. Transfer nuts to a plate and set aside to cool.

3. In a large saute pan, heat oil over medium heat & swirl to coat pan. Add garlic, onion, carrot, and celery & saute, stirring frequently, until vegetables are soft but not brown, about 5 minutes. Add thyme, cranberries, apricots, salt and pepper. Saute until softened slightly, 2 minutes longer. Add reserved farro and 2/3 cup reserved cooking liquid. Stir to combine, then stir in nuts. remove mixture from heat, cover and set aside until ready to serve. Warm just before serving.

Cooking tip: do not pre-soak the farro

NUTRITION INFORMATION ((1/2cup serving): 168 Calories 9G Fat 2G Saturated Fat 20G Carbohydrates 3G Fiber 7G Sugar 5G Protein

Source: "The Best of Clean Eating 2" Cookbook, pg 209

Pumpkin & Cocount Soup

1 T coconut oil

1 medium white onion, diced

½ t ground cinnamon

½ t ground cumin

Pinch ground nutmeg

3 cups pumpkin puree,, (or sweet potato/squash)

3 cups chicken broth

1 T fresh lime juice

1 cup light coconut milk

¾ cup greek yogurt

6 T raw pumpkin seeds

Heat oil in lg sauce pan on med-hi. Add onion and cook for 5 minutes until soft and translucent.

Add cinnamon, chile powder, cumin and nutmeg and cook for 1 min. Stir frequently.

Add broth and pumpkin; whisk to incorporate until smooth. Add up to 1 cup of water if too thick (soup should coat the back of a spoon).

Boil and reduce heat to med-low and simmer for 5 minutes, stirring frequently.

Remove from heat and add lime juice. Stir in coconut milk and season w/salt and pepper.

Ladle 1 1/2 cups soup into each of 6 bowls, top each with 2Tbsp yogurt and 1 Tbsp pumpkin seeds, serve immediately.



Nutrients (1 1/3 cups): Calories: 189; Fat: 11g; Sat: 5 g; Carb: 17g; Fiber: 5g; Sug: 5g; Prot: 10g; Na: 82mg; Chol: 0 mg

*Source: The Best Of Clean Eating 2, pg. 93

QUINOA BURGER

So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab.



Makes approx. 10 burgers.
Nutrition per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg



Ingredients:
2 rounded cups cooked quinoa (see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying


To cook quinoa:1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

To assemble:
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side.

great Paleo breakfast options

Grilled Garlic Mushrooms, Tomatoes with Bacon
Ingredients
- 2 cups sliced mushrooms
- 1 cup diced tomatoes
- 3 rashes bacon, chopped
- 3tbs parsley, finely chopped
- 3tbs olive oil
- 3 garlic cloves, finely chopped
-Sea Salt and Pepper to taste

Instructions
- Pre-heat grill on medium-high heat.
- When bacon slightly crisp remove and set aside.

- Place all ingredients in a bowl and combine well.
- Place on grill and cook, stirring occasionally for 5-8 min,
- Grill tomatoes and mushrooms have slightly shriveled. Add salt and pepper to taste.
Serve


Paleo Breakfast Vegan Frittata Recipe


Paleo breakfast recipe quick and easy. Frittata usually cooked in cast-iron skillet is a flat Italian-style omelet. Frittata can also be cooked in large baking cooked in a large baking dish. In any event frittata is sliced and served to a large group of people (5-8). Frittata cooked with desired vegetables, ham, bacon or sausages. Frittata are thicker than omelet and all ingredients incorporated with the eggs. May want to gather a few left-over foods combine with eggs a whip up delicious Paleo Breakfast.

Ingredients:
- 2 tablespoons olive oil
- 8 medium eggs
- 1/4 cup almond milk (more is needed)
- 2-3 crushed garlic cloves
- 2 cups baby spinach sliced
- 1 red onion chopped
- 1 sliced red bell pepper
- 1/2 cup sliced mushrooms with stems
- 2 tablespoons parsley
- Sea salt to taste
- Black pepper to taste

Preparations:
- In separate bowl whisk eggs, almond milk and season. Mix well and set aside.
- Line medium skillet with olive oil bring to medium heat
- Add garlic, spinach, red onion, mushrooms and red pepper.
- Cook for 3-4 minutes until vegetables tender.
- Add in eggs mixture to vegetables in skillet. Lower heat to low.
- Cook approximately 10 minutes
- Finished frittata cut in wedges and top with parsley.

Almond Pancakes Recipes

Paleo Breakfast Recipe - Top this delicious Caveman breakfast recipes. Paleo Breakfast wheat flour alternative recipes pancakes made with almond flour and applesauce. Top with almond butter and or favorite fruits (optional).

Ingredients:

- 2 eggs

- 1 tsp. gluten free vanilla extract

- 1/2 cup unsweetened applesauce

- 1 1/2 cups almond flour

- 1/2 tsp. sea salt

- 1/2 tsp. baking soda

Prepare:

1. Beat eggs and mix in other ingredients until smooth then stir in almond flour

2. Oil griddle with coconut oil over medium heat.

3. Fill spoonful with batter onto skillet.

4. When bubbles appear flip pancakes and cook other side.

Find all of these and ever MORE here

Cauliflower "mashed potatoes"

Creamy Cauliflower Purée

Servings: 4 • Serving Size: 3/4 cup

Old Points: 1 pt • Points+: 2 pt
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g 

Carb: 8.6 g • Fiber: 4.2 g

Ingredients:

1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter
Directions:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well.

___

Recipe Two:

Nutritional Data per serving : (serves 4)
Calories 86 - Total Fat 6.9g - Saturated Fat 1.0g - Cholesterol 0mg - Sodium 21mg
Total Carbohydrates 5.7g - Dietary Fiber 2.0g - Sugars 2.3g - Protein 1.7g

1 large head cauliflower
3 garlic cloves
1/4 cup fresh herbs (chives work particularly well)
Sea Salt
Fresh Ground Pepper
1/2 Cup Onion
2 Tbsp Olive Oil

Chop cauliflower into smaller chunks – about bite-size pieces works well.
Peel garlic cloves and cut in half, lengthwise.
Chop onion into slices.
Steam cauliflower, garlic and onion for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.
Combine steamed cauliflower, garlic, onion, olive oil, fresh herbs, pepper, and sea salt in a food processor and blend until everything comes together into a mashed potato-like consistency. I like mine whipped.

Cook's Notes: if you love sour cream and chives on your whipped potatoes; top your whipped cauliflower with a dollop of fat free Greek yogurt and some fresh chopped chives!
Mix in some Parmesan Cheese or Cream Cheese for exciting tastes.
Mashed potatoes were always my "refrigerator magnet" to clean out the leftovers as mix-ins. These work equally well and offer delicious variety.
* Michelle's addition- try adding 2% milk or half&half for a more smooth consistency

find it here

Oh My Gosh, Spaghetti Squash- with kale, chickpeas, & hazelnuts

Ingredients:

1 spaghetti squash
1 bunch kale
1 ½ cups cooked chickpeas (or 1 can)
3 cloves garlic
olive oil
sea salt
pinch crushed chilies
¾ cup toasted hazelnuts
Pecorino Romano (hard sheep’s milk cheese)

Directions:

1. Preheat oven to 400°F.
2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes.
3. While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
4. Heat oil, ghee, or butter in a frying pan, then add minced garlic, crushed chilies to taste, and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
5. Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (whoa). Place all strands in a bowl, and toss with the kale and chickpea mixture. At this point you can either serve it from the bowl, or mix it everything together and place back in one half of the empty squash shells for a beautiful presentation. Sprinkle with chopped toasted hazelnuts and shaved Pecorino Romano. Enjoy.

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Protein Power Goddess Bowl

Protein Power Goddess Bowl Yields 6 cups
Ingredients:

• 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
• 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice
• 1/2 tbsp olive oil, for sautéing
• 1/2 red onion (~1 & 1/3 cups), chopped
• 3-4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 3 cups spinach or kale, roughly chopped (I used Lacinato kale)
• 1/2 cup fresh parsley, minced
• 1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
• Kosher salt & black pepper, to taste
• Lemon Wedges & lemon zest, to garnish

Directions:

1. Cook lentils and speltberries (or grain of choice) according to package directions. I did this the night before to save time. Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.

***

Lightened Up Tahini-Lemon Dressing Yields Just under 1 cup of dressing

Ingredients:

• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast or a bit more, to taste
• 2-4 tbsp Extra virgin olive oil, to taste
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

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