Tag Archives: vegetarian

Strawberry Cucumber Salad

Strawberry Cucumber Salad | Paleo + Life

As I write this, great sheets of rain are pouring down outside, our fireplace is going full blast, and I’m making an immense mug of tea. It seems an odd time to be thinking of light, fruit-based dishes like this one. Strawberries, in particular, seem to be the heart of summer.

However, it happened that when I went to the grocery store, I was thinking about salad. Well, about roast chicken and salad. Specifically, about how boring this salad would be, because I always do roast chicken with a big salad. I was also thinking how very, very tired I am of the same old tomato salad, and what on earth could I do instead?

While I was standing there in the produce department, I noticed a stack of strawberries. The combination of the crisp, meaty smell of roasted chicken in my basket and the sweet perfume from the berries reminded me of a lovely meal I’d had at a restaurant ages ago. The salad was fantastic, with strawberries, blackened chicken, corn, black beans — I don’t remember anything else about that evening, but that salad was perfection.

Thus inspired, I picked up the berries, some balsamic vinegar, and dashed home to try to make something like it. In the end, this salad was more like a cousin than a twin, but it added a twist to the routine, the kids happily gobbled it up, and it was lovely having a little bit of summer in the middle of my autumn.

Strawberry Cucumber Salad

Ingredients

  • 1 head romaine lettuce, cut in a chiffonade
  • 10-15 sorrel leaves, cut in a chiffonade
  • 2 tablespoons mild fresh herbs, such as salad burnet or parsley
  • 1 pound fresh strawberries, hulled and sliced
  • 1 cucumber, sliced into half rounds
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. In a large bowl, combine romaine, sorrel, herbs, berries and cucumber slices. Toss gently with salad tongs.
  2. In a separate bowl, combine olive oil and vinegar, stirring vigorously. Drizzle the mixture over the salad.
  3. Grind salt and black pepper over the salad to taste. Toss salad again; serve immediately.
http://www.paleopluslife.com/strawberry-cucumber-salad/

Honey & Pepper Roasted Carrots

Roasted Carrots

Paleo + Life|Honey & Pepper Roasted Carrots

Oh, what a long, strange trip it’s been. Suddenly, it is the first day of fall. Looking back, summer flew by, though I can clearly recall individual days that seemed to last forever.

While I feel like I still need time to really settle in to the rhythm of fall, the thing I am most glad of is the cooler weather and the ability to cook in my kitchen again. I have missed it terribly, but so much of the summer was just too hot to live. Fall, now, this is my time. There’s just so much good food to be had.

Like these carrots, for example. I am a complete sucker for rainbow carrots. They cost a bunch more than regular carrots, but I don’t even care. Colors! Yellow ones, purple ones, even the usual orange ones are pretty spiffy when arranged prettily on a plate.

You may be surprised to learn which variety is your favorite — I love the orange varieties of carrots, but the yellow ones are my favorite, as they are milder and sweeter. The purple are a bit intense: they seem almost beet-like in their musky overtones.

A couple of notes: Go easy on the pepper (and a little heavier on the honey) if you are making this for little ones, unless yours are like my oldest, who loves spicy things about as much as she loves us. Sensitive palates may balk. Also, if your honey is a really thick variety, try zapping it in the microwave to get the right consistency for drizzling. You don’t want to use immense gobs of honey; the idea is to gently enhance the natural sweetness of the carrots, not overwhelm it.

 

Honey & Pepper Roasted Carrots

Ingredients

  • 2 pounds rainbow carrots
  • 3 tablespoons oil (melted coconut oil is my favorite)
  • 2 tablespoons honey (if yours is quite thick, warm it up in the microwave)
  • 1-2 tablespoons freshly ground pepper
  • 2 teaspoons salt

Instructions

  1. Preheat oven to 450 degrees.
  2. Wash, gently scrub and pat dry the carrots. Lay them flat on a cookie sheet.
  3. Drizzle the carrots with the oil, rotating them to ensure that all sides are coated. Repeat with the honey.
  4. Sprinkle the carrots with pepper and salt. Place them in the oven, roasting until they are carmelized and "give" when poked with a fork (approximately 25 minutes).
  5. Remove from the oven and serve.
http://www.paleopluslife.com/honey-pepper-roasted-carrots/

Paleo Chocolate & Cinnamon Mug Cake

I am still adjusting my schedule — a much more active little one presents some difficulties — but I needed to share with you all this delightful creation. I present: mug cake.Chocolate & Cinnamon Mug Cake | Paleo + Life

“Really, Cher?” I hear you saying. “Mug cake? That’s so 2013.”

Perhaps mug cake is a bit past its new and exciting stage. But you know what it also is? Delicious.
I adore mug cakes, and I am not ashamed. Especially since paleo mug cakes have fairly healthy ingredients. Eggs, bananas, a bit of spice for flavoring — these are staples I use just about daily.
(Speaking of spice: I have always wondered: just what the heck is in “spice cake” anyway? I need to investigate. I bet a spice-cake style mug cake would be amazing.)

This recipe is quick and easily adaptable to whatever spice you have on hand. Two things to note:

1) This works best with liquified oil. If using coconut oil, warm it before using so that it isn’t solid.

2)For best results, be sure to mash the heck out of the banana. If you don’t like banana or want to lower the carbs, a thicker applesauce (like my Apple Sassy Applesauce) is a fine substitute.

Paleo Chocolate & Cinnamon Mug Cake

Ingredients

  • 1/2 large banana
  • 1 egg
  • 2 heaping teaspoons cocoa
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon raw honey
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut oil

Instructions

  1. Combine banana and egg in a large coffee mug; mix thoroughly. Add remaining ingredients, stirring after each addition. Microwave for 2-3 minutes, depending on the power of your device. Serve immediately.
http://www.paleopluslife.com/paleo-chocolate-cinnamon-mug-cake/

T’s Quick Pickle

Quick Pickled Veggies | Paleo + Life

 

My oldest boy loves to cook, which is fantastic, because occasionally I need him to start dinner while I’m picking up the younger girl from school. He is happy to do it — he often says he wants to be a chef like his dad. He will suggest a meal from time to time, but usually asks what I would like. This results in a flurry of texts between us. Occasionally, those texts are misunderstood, which can result in some, er, interesting meals. Even more occasionally, those meals turn out to be better than what I’d originally planned.

Last night, for example, I decided to pick up a rotisserie chicken, cheese and tomatoes so that we could make tacos. Since I knew we had it at home, I asked the boy to chop up some lettuce. Then I gave him an off-the-cuff recipe for a simple vinaigrette to put over some shredded carrots, so we would have another vegetable in the dinner. However, he misunderstood that I wanted two separate things — and mistook the cabbage for a head of iceberg. So he shredded both cabbage and carrots together, then put them in the vinaigrette. The result? Surprisingly delicious.

Quick Pickle & Chicken Wrap | Paleo + Life

Crunchy, crispy and tangy, this little pickle turned out to be the perfect accompaniment to roast chicken and lettuce wraps. It was so tasty, I had it for breakfast again this morning. It’s basically a cole slaw, but even better because it’s faster than my usual version.
I’m pretty excited to have an inventive little partner in crime. Here’s to more happy accidents in the kitchen.

T’s Quick Pickle

Ingredients

  • 1/2 cabbage, shredded
  • 2 fat carrots, shredded
  • 1/4 cup vinegar
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon coconut sugar

Instructions

  1. Combine all ingredients in a medium bowl. Stir thoroughly. Allow flavors to meld for at least 15 minutes; serve immediately.
http://www.paleopluslife.com/ts-quick-pickle/

Food Lovers’ Fridays: Compound Butter

Food Lovers’ Fridays: I’m a big fan of bringing classical cooking methods and recipes into the home kitchen. Today’s post is part of a series meant to highlight those traditional techniques and recipes that can be used in or adapted to paleo cooking.

I have been dragging lately. These days I cannot seem to get motivated and I am cranky when I have to try. I guess the whole bar experience took more out of me than I realized. It doesn’t mean I am not thinking of food, or wanting lush, expansive doses of flavor — it just means I’m leaning more heavily on the culinary tricks that offer the most bang for the buck.
Thus, today’s FLF is one of the simplest, but most amazing things I know how to make: compound butter.

It really is as simple as it gets: warm some butter, dice some herbs, moosh together, and serve. If you are a more strict paleo eater, you’ll use ghee. If you aIre vegan, I would try a combination of equal parts red palm oil and coconut oil. The red palm has a rich, carroty flavor that is reminiscent of butter or ghee, and the coconut oil makes that flavor a little less intense, so that the flavor of the herbs can shine.

Because compound butters so simple, they allow for endless variations. My favorites, I think, are  fresh herbs from our garden with just a touch of salt. A single herb works just as well as a blend, so use whatever you’ve got. Compound butters don’t have to be savory, though — a vanilla and coconut sugar version, for example, would be great on a paleo muffin or bread.

I call the attached version Scarborough Fair Butter after the song; it’s my go-to for seasoning our Thanksgiving turkey. Because rosemary and sage are more dominant flavors, I’ve balanced them with a stronger dose of thyme and parsley. It is equally adept at livening up any number of vegetables (try roasted beets or sweet potatoes) or swirled atop a gorgeous grilled steak. That extra hit of flavor is divine.

Food Lovers’ Fridays: Compound Butter

Ingredients

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons fresh parsley leaves, minced
  • 2 teaspoons fresh thyme leaves, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh sage leaves, minced
  • 1 teaspoon kosher salt

Instructions

  1. In a small bowl, combine parsley, thyme, rosemary and sage, and salt. Stir until thoroughly combined.
  2. Continuing to stir the mixture, add the softened butter. Mix thoroughly. Serve immediately.
  3. If preparing for later, roll the mixture into a cylindrical shape. Cover with plastic wrap, then wrap the bundle with aluminum foil. Place in freezer until ready to use.
http://www.paleopluslife.com/food-lovers-fridays-compound-butter/
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California Citrus Tea

CA Citrus Tea

My in-laws were here for an all-too-brief visit recently. We spent as much time with them as we could, considering that I was deep into my studies, my husband was working and the kids were all in school. Still, it is so rare that we get to see them, so any time at all is a treat.

They also happened to bring a few treats with them. A few adorable things for the kids from their trip to the Bay Area, and some pomelos for my husband and me.

Pommelo Bl

Pomelos are hard to describe. It’s a huge citrus fruit — larger by far than most; it is actually called Citrus maxima. After you’ve peeled the ruggedly bumpy skin, and removed the inch or so of fluffy white pith, you’re left with a fruit that’s about the size of a grapefruit. Speaking of grapefruit, the taste is somewhere between a grapefruit and a lemon, but without the hint of bitterness that gives grapefruit its savor. Instead, it has a gentle fragrance that is slightly floral with a tiny bit of musk. These are light, bright and delicious.

While my immediate thought was how wonderful it would be to candy the peel — seriously, one fruit is so big you’d have it forever — my first taste of the tart flesh changed my focus. Trying to stay healthy while the family drops like flies around me, I knew I needed to turn it into this delicious, soothing tea.

All of the ingredients are so healing: turmeric, full of anti-inflammatory curcumin, and the black pepper which helps activate it; honey and ginger, which help fight off nasty bugs; and of course, pomelos are full of vitamin C. This is not the prettiest drink, by any means — I nearly called this “Ugly Tea” — but the soothing heat and tangy flavor are gorgeous.

Pomelo & Spice Tea

Ingredients

  • 2 segments pomelo, peeled and separated into small chunks (may substitute lemon or other citrus)
  • 1" knob of ginger, peeled and grated
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon honey

Instructions

  1. Combine pomelo, ginger, turmeric, black pepper, and honey in a cup; add 1/2 cup boiling water. With a fork, mash the ingredients together, then add enough water to fill the cup.
  2. Serve immediately.
http://www.paleopluslife.com/california-citrus-tea/

Potatoes and Pecans

Potatoes & Pecans | Paleo + Life

How goes your January clean eating challenge? So far, so good around these parts. As opposed to last year, when I did my first one, I am actually enjoying it. I feel far less stressed about the process –it’s more of a reminder to myself, since I’ve basically got the “rules” down from a year of being paleo. It also helps that it’s a less restrictive challenge this time around. While I appreciated jumping into the deep end as a paleo newbie, the 21-day primal feels more compatible with my day-to-day life.

Which brings me to sweet potatoes (bear with me, it will make sense in a moment).

Sweet Potatoes & Pecans | Paleo + Life

I have always loved sweets, even pre-paleo, though I tended to reserve them for holiday eating. But it turns out they are full of vitamins A and B-6, among other things. With those kind of benefits, I am happy to eat them year-round.

We steam, mash, bake turn them into fries, pie, breads, even muffins. But at the moment, I’m focusing on quicker dishes, so my daily diet has been more about “how fast can I get food into my face and get back to my work?” than the patient cooking sweet potatoes require.

In order to make that happen, I’ve turned to the microwave. Ours has a “potato” setting, though I usually find that I need to set the machine for two potatoes instead of one (or three instead of two, etc). Still, it helps me get this vitamin-filled deliciousness onto my plate in a hurry. Topping them with coconut oil, pecans and coconut flakes adds healthy fats and makes even a fast snack feel luxurious.

Potatoes and Pecans

Ingredients

  • 2 large sweet potatoes
  • 1/4 cup coconut oil or ghee
  • 1/2 - 3/4 cup applesauce
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped pecans
  • 1/4 cup unsweetened coconut flakes

Instructions

  1. Wash potatoes and dry them; poke them with a fork several times.
  2. Microwave potatoes on high for 12 minutes, or until tender enough to pierce easily with a fork.
  3. Remove from microwave; slice potatoes in half and place into serving bowls.
  4. Split potatoes vertically; slip a dollop of coconut oil or ghee into the potato and mix it into the flesh thoroughly.
  5. To serve, top each half of potato with apple sauce, cinnamon and coconut flakes, and chopped pecans.
http://www.paleopluslife.com/potatoes-and-pecans/

Food Lovers’ Fridays: Roasted Garlic

Roasted Garlic | Paleo + Life

Food Lovers’ Fridays: I’m a big fan of bringing classical cooking methods and recipes into the home kitchen. Today’s post is part of a series meant to highlight those traditional techniques and recipes that can be used in or adapted to paleo cooking.

I’m just gonna come out and say it: You need this.

That’s a bold pronouncement, I know. But I’m not backing down from it. Roasted garlic can change your culinary life.

When you switch from the standard American diet to a whole foods/ancestral eating template, one of the things you lose is hyperpalatable food. Processed foods have scientifically engineered ratios of sugar, salt and fat to get you hooked. And why wouldn’t they? It’s a smart business decision. Big flavor makes you come back for more (and more and more).

So when you make the change to a new way of eating, getting used to natural tastes can be a challenge. But don’t despair. Real, whole food can have big, intense flavors, too — you just have to figure out how to make them happen.

Enter roasted garlic.

Roasted Garlic | Paleo + Life

Creamy, carmelized, and meltingly tender, roasted garlic will become your new go-to flavor booster. Less than an hour in a hot oven makes the sharp tang of raw garlic mellow into something so different, so luscious, it’s hard to believe it’s the same food. Spread it on crackers, mash it into soups, rub it on steaks or baked potatoes, mix it into guacamole, make salad dressing with it — once you’ve made a batch, you’ll want to use it all the time.

Food Lovers’ Fridays: Roasted Garlic

Ingredients

  • 5 heads garlic
  • 2 tablespoons coconut oil
  • 1 teaspoon herbs (I like rosemary or marjoram)
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel the papery skin off of the garlic heads, but do not separate the cloves. Cut off the tips of each head of garlic (approximately 1/4").
  3. With aluminum foil, make a small packet to hold the garlic. Place a dollop of coconut oil on the cut side of each head. Sprinkle the herbs and salt over the garlic; close the foil packet tightly.
  4. Roast in the oven for 50 minutes, or until garlic cloves are softened and lightly colored.
  5. Remove from oven; set aside until ready to serve.
http://www.paleopluslife.com/roasted-garlic/

Roasted Bananas with Lime

Roast Bananas with Lime | Paleo + Life

You’ve probably figured out by now that I love dessert. Between the fudge and the figs, the panna cotta and the pudding, the sweet tooth is somewhat obvious. I try to keep it down to a dull roar, but sometimes my desire for a treat gets the best of me and I want something NOW.

This dessert, which we had after Christmas dinner, came about because of that longing. I had made cookies (Creamy Chocolate Chip Coconut Macaroons; so fantastic) with the kids the day before, but those disappeared almost as fast as we made them. I really wanted something as a nice ending to the meal that wouldn’t be overwhelmingly sugary.

Glancing around the kitchen, I spied the bananas. Seeing them made me think of a recipe for roasted fruit I’d found when the toddler was just beginning to eat solid foods. While baby food wasn’t exactly what I was aiming for, warm roasted fruit sounded just about perfect.

Roasted Bananas with Lime | Paleo + Life

The bananas are broiled, which brings out their natural sweetness, then coated with a drizzle of honey-lime sauce — it takes much longer to describe this than to make it. This takes hardly any time at all to roast; you could even do it  while dinner is on the table. Serve warm with a sprinkle of coconut flakes and a hit of lime zest. If you’re feeling indulgent, add a dollop of whipped coconut cream. Totally paleo, and totally delicious.

Roasted Bananas with Lime

Ingredients

  • 1 tablespoon coconut oil
  • 4 bananas, peeled and sliced lengthwise
  • 1 tablespoon honey
  • 1/2 of a lime, preferably organic
  • coconut flakes

Instructions

  1. Set oven to broil. Coat a baking sheet with the coconut oil. Place the bananas on the sheet and set aside.
  2. Make the syrup: warm the honey (the microwave is perfect for this; approximately 10-20 seconds) and combine with the lime juice. Stir until thoroughly combined.
  3. Coat each slice of banana with the syrup, then place in the oven. Broil until fruits are softened and slightly brown (approximately 10 minutes). Remove from the oven; add a second coat of sauce to each piece.
  4. To serve,make a bed of coconut flakes in a dessert dish. Add two slices of banana to each dish. With a zester, scrape a bit of fresh lime zest over each serving. Serve immediately.
http://www.paleopluslife.com/roasted-bananas-lime/

Paleo Coco Ginger Fudge

Coco Ginger Fudge | Paleo + Life

Happy holidays! Since this is our first paleo Christmas, I wanted to make a fun holiday treat.
In typical Cher fashion, this recipe took a detour, but I am quite happy that it turned out as it did.

What I meant to make was a date-based truffle — I’m sure you’ve seen them all over the interwebs. Since these are such a great paleo basic, I wanted to have one here for you.
However, I started working on this recipe while also making breakfast and packing lunch for the kids and husband. So while I only meant to soak the dates for about 10 minutes, they ended up soaking for about an hour.

fudge v bl

This made the dates extremely soft — and as bonus, the soaking water was a lovely sweetener for several cups of tea —  but also meant that they wouldn’t hold shape if I blended them for any length of time.

Of course, last month, while making nut butter,I managed to burn out the motor on my food processor. This meant I had to use Vera the Vitamix for the processing. Did I mention I was multi-tasking during this process? (Yes, I know better.)
Unsurprisingly, I ended up with a nut-butter like instead of the sticky mass I had aimed for –whoops.

fudge detail bl

Needing to improvise, I decided to make a paleo-style fudge. So I added melted coconut oil to the mix, gave it a good stir, and stuck it in the fridge. The result was a combination of creamy, chocolate, chewy coconut and slightly spicy ginger that just melts in the mouth. A happy accident if ever there were one.

This would be a great dessert after a Christmas dinner or for a holiday party. Make a big batch in a shallow tupperware-type container with a lid, and take it to a potluck. I bet it will be the first thing that disappears from the table.

Auto Draft

Ingredients

  • 1 cup pitted dates
  • Hot water
  • 2 tablespoons cocoa powder
  • 1/2 cup cashew meal
  • 1 piece of ginger, 1/2" - 1" long, peeled
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup melted coconut oil

Instructions

  1. Place dates in a small bowl. Pour enough hot water over them to cover the dates completely. Soak for 30 to 60 minutes.
  2. When dates are thoroughly softened, drain water, reserving for another use. In a high speed blender, combine dates, cocoa powder, and cashew meal. Using a zester, grate ginger into the mixture. Blend for 30- 60 seconds, or until the date mixture has become a smooth paste.
  3. In a medium bowl, combine date mixture, shredded coconut, and coconut oil. Stir vigorously until well combined.
  4. Pour the mixture in a small, shallow container and refrigerate for at least 30 minutes, or until firm. Cut into small pieces and serve.
http://www.paleopluslife.com/paleo-coco-ginger-fudge/

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