Posts Tagged ‘appetizer’

cacao_protein_balls

This started as one of those ‘how do I start using up all the food I have in my cupboards’ kind of situations. I had lots of cacao powder and Sunwarrior raw vegan protein powder, among other things.

They are incredibly easy to make, and I found them best served frozen or chilled otherwise they get a bit soft.

Ingredients:

1/2 cup raw walnuts
1/3 cup raw almond butter
1 tbsp organic cold pressed coconut oil
1 1/2 tbsp raw honey
5 medjool dates, de-pitted
1/4 + 1/8 cup raw cacao powder + extra for coating
1/4 + 1/8 cup raw Vanilla Sunwarrior protein powder
2 tsp raw maca powder

Directions:

In a food processor, mix all ingredients until smooth. If they are a bit too wet to roll, you could add more protein or cacao powder. And if they are too dry, add a bit of extra honey or coconut oil!

Roll into small balls and coat with extra cacao powder.

Freeze and eat frozen or chilled.

Boom.

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Since I posted last (a long ass time ago I know!) I have witnessed more and more of my friends and family adopting or at least researching and showing interest in the paleo lifestyle. I love it. For me this means that I get to talk about it more often and with more people! Score.

My boyfriend’s Uncle Al decided to try out the paleo diet after visiting and staying with us in Whitehorse this summer. I leant him two books that I got started with myself: The Paleo Solution and It Starts with Food. He read both and was convinced and eager to get back to Windsor, Ontario so he could clear out his cupboards and start fresh. I’ve actually asked Al to do a guest blog post on his paleo journey which will be coming soon.

My dad has recently picked up the paleo lifestyle and has lost roughly 30 pounds. He also lowered his blood pressure and has a ton of energy. The paleo diet frequently dominates our conversations these days. He’s the one sending me links to health related YouTube videos now!

Aside from Al and my Dad, my mom, brother and boyfriend are also interested. I also have numerous friends who either follow the paleo diet full time, or are researching and/or experimenting with it.

I’ve been hearing a lot lately about the paleo diet being “just another trend” but I watched a great documentary recently called In Search of the Perfect Human Diet which basically illustrated that “if the paleo diet is a trend, then it’s a 10,000+ year trend”. What this means is that humans essentially ate the paleo diet right up until modern technology and increased population/demand (among other things) prompted us to start mass producing this shit we call food today… So if our ancestors ate this way for so long, it only makes sense that we should too.

There is so much research and information out there to support the benefits of the paleo diet. There is also a ton of motivating and inspirational paleo success stories out there. I think anyone who has done the research and/or experienced the benefit of the paleo lifestyle would agree that it’s the shit! Period.

Anyways, back to the purpose of this post… food!

Ingredients:

1 rutabaga
Roughly 2 tbsp coconut oil, butter or ghee
Sea salt

Directions:

Pre-heat your oven to 400F. Peel the rutabaga and slice into fries. In a large bowl, toss fries in melted oil/fat and spread on foil covered (or oiled) cookie sheet.

Bake at 400 for 20 minutes. Flip fries and then turn the heat up to broil and continue baking for 5 minutes or so. Take out when fries have started to brown up on the sides.

Sprinkle with sea salt to taste and serve immediately!

P.s. these are delicious with any type of sauce 😉

guac

I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.

Ingredients:

2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)

Instructions:

Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy 🙂

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First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.

I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.

I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.

Now, onto the most important part… food!

The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.

Salad

Ingredients:

2 cups organic field greens and/or spinach
1 small tomato
1/4 cucumber
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast

Directions:

Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.

Chop tomato, cucumber, red onion and avocado as well as cooked chicken.

Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.

Dressing

Ingredients:

2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)
salt

Directions:

Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.

Pour as much dressing as you like over the salad and serve!

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Lately I have been on a lettuce taco kick and what better to top it off with than some fresh homemade salsa and guacamole!

Ingredients:

2 finely diced large tomatoes
1/8-1/4 cup finely diced white onion
1 tbsp finely diced fresh jalapeno pepper
3 finely diced garlic cloves
juice of 1 lemon
1-2 tsp raw apple cider vinegar
1-2 tsp sriracha
1/8 cup fresh cilantro
salt and pepper to taste

Directions:

Finely dice and mix everything together. Lasts in the fridge for a week or so.

seaksalad

Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


Ingredients: 

3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced

Directions:

Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


Ingredients:

1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste

Directions:

Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!

blt_salad2

Can you tell I like bacon? I make this recipe at least once a week. It is great as a main dish or a side dish!

Ingredients:

4 cups organic field greens (or any lettuce/greens mix of your choice)
1 small tomato
1 ripe avocado
2 tbsp diced red onion
1/2 garlic clove, minced
6 pieces cooked/crumbled bacon (as natural as you can find, preferably sugar free)
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper

Directions:

Fill large bowl with field greens. Add diced tomato, avocado, red onion, garlic, and bacon bits. Mix together lemon juice, olive oil and salt/pepper. Pour over salad right before serving.

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You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.

Ingredients:

2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos

Directions:

Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.

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I think I am in love with this recipe! It didn’t even last 2 days at our house. It’s definitely a keeper.

Ingredients:

4 bananas (very ripe)
4 eggs (organic if possible)
1/3 cup pecans
1/4 butter, melted (organic and grass fed if possible)
1/4 cup coconut flour
1/3 cup coconut palm nectar sugar
1 1/2 tsp vanilla extract (organic, sugar free)
1 tsp baking soda
Pinch of salt

Directions:

In blender, mix bananas, eggs, pecans, butter, and vanilla until smooth. Pour into a large bowl and add remaining coconut flour, coconut palm nectar sugar, baking soda and salt. Stir until fully mixed.

Heat oven to 350F. Grease bread pan with butter or coconut oil and pour batter in.

Bake for roughly 60 minutes or until nicely brown on top and tooth pick comes out clean.

When done, transfer bread to cooling rack until cooled off. Slice and serve with a slice of butter or coconut oil.

Delicious!

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(Bacon, Egg, Lettuce, Tomato)

This recipe was kind of inspired from the Tim Horton’s Bagel B.E.L.T (minus the bagel, plus the guacamole!)

Plus, come on. There is nothing better than bacon, avocado, and tomato together in the same dish! And the egg is a great addition.

I enjoy this one on a regular basis 🙂

Ingredients:

2 large lettuce stalks
4 pieces bacon (sugar free and as natural as possible)
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1 small tomato
1 small avocado
small red onion
1/2 lemon
1 garlic clove
Butter
salt and pepper

Directions:

Fry bacon until crisp.

Fry eggs in 2 tsp butter any way you like (I like sunny side up!)

Mix avocado, 1 tbsp diced red onion, diced garlic clove, the juice of 1/2 lemon and salt/pepper in a bowl.

Peel and wash 2 large lettuce pieces. Cut 4 tomato slices.

On a plate, lay lettuce down and top with 2 strips of bacon on each, 2 tomato slices, and 1 egg.

Then add however much guacamole as you like on top of each.

They can be a little messy to eat, but totally worth it!