Spinach salad with hot citrus dressing

Dressing:

Process first 3 ingredients in a blender until smooth. Add brown sugar and next 4 ingredients, process until smooth. Turn blender on high, add oil in slow, steady stream. Bring mixture to a boil in a medium size non-aluminum saucepan Cook over medium heat for 10 minutes. Yield: 2 1/2 Cups

1 (6 oz) can frozen OJ thawed

1 small onion diced

1/3 C red wine vinegar

1 C firmly packed light brown sugar

1 T grated orange rind

1 t dry mustard

1 t salt

1 t hot sauce (optional)

1 C avocado oil-original recipe calls for peanut oil

Salad:

2 lbs fresh spinach

4 oranges, peeled and sectioned

1 large purple onion, sliced

3 oz goat cheese, crumbled 

1 C sweetened, dried cranberries

1/2 C pecans chopped and toasted

No'oatmeal

 2 T shredded coconut

2 T chia seed

2 T hemp seeds

1 T pumpkin seeds

1 T ground flaxseeds

1 T pecans/walnuts chopped

1/2 t cinnamon

1 t vanilla

1/2 C blueberries

1 C nut milk

1 T nut butter

From: Dana Skoglund

Jennie's GF Oatmeal Cookies

 

Turkey Muffins

Preheat oven 350
In large bowl combine:

1 package (16 oz.) extra lean ground turkey
1 small zucchini, grated
½ cup old-fashioned oatmeal
1 medium tomato, cubed
2 egg whites
1 tsp. Italian seasoning
Salt and pepper

Mix until all ingredients are distributed evenly. Divide evenly in 12-muffin tin.
Cook for 20-22 minutes or until cooked through.

Macros per muffin-
1g fat
3g carb
10g protein
59 calories
Recipe Credit: iHeart Macros

Peanut Butter Protein Spread “skinny spread”

1 - 8 oz Fat free plain cream cheese, softened
1 scoop protein
1 Tbsp + 1 tsp sugar free-fat free, Instant Vanilla pudding mix, dry
3 Tbsp almond milk

In a large mixing bowl cream together cream cheese, protein and dry pudding mix until smooth.
Add almond milk at low speed until mixed together then high speed for 1 minute. Scrap the sides and mix on high for another 1 minute. Refrigerate.

Makes about 16 Tablespoons
Macros- 1 TBSP = Calories 47
1.1 Fat
4.5 Carbs
4.3 Protein

Recipe Credit; iHeart Macros

Mug Cake

Spray a medium glass bowl with non-stick spray, set aside

1 scoop protein (Casein or Whey)

1 Tbsp coconut flour

1 tsp cocoa powder

1 tsp baking powder

2 egg whites

3 Tbsp water

In separate bowl-mixx together dry ingredients, then add in wet ingredients, whip until a smooth batter

Pour into greased glass bowl

Microwave for 1-1 ½ minutes

Open microwave door and let set for 2-3 minutes

Microwave another 1-1 ½ minutes or until center is no longer wet

Transfer cake on large plate and ENJOY!

Macros- 198 Calories

3.4g fat

8.1g carbs

33.5g protein

Recipe Credit: iHeart Macros

Protein Pancakes

Heat skillet on medium heat
1 scoop whey protein
2 Tbsp coconut flour
2 egg whites
1 tsp baking powder

Mix all together with a little water to create a pancake texture.
Spray skillet and pour 1/3 of the batter into pan.
Make 3 pancakes
Macros- 260 Calories
5g fat
11g carbs
39g protein
Recipe credit: iHeart Macros

Protein Brownies

Preheat oven 325. Grease pan.

Melt 24g mini semi sweet chocolate chips with
5g coconut oil, set aside and cool

Cream: 1 cube (220g) fat free cream cheese
55g plain Greek yogurt
120g pumpkin puree
1 whole egg
3 egg whites
2 Tbsp fat free creamer
8g honey

Add cooled chocolate mixture
Add dry:
3 Tbsp coconut flour
7 Tbsp cocoa powder
1 scoop protein powder
1 tsp baking soda

Mix until smooth. Pour into 8x8 or 9x9 greased pan
Top with 22g mini semi sweet chocolate chips
Bake 38-40 minutes or until toothpick comes clean
Let cool and refrigerate- Makes about 6 brownies

Macros- 105g per serving = 181 calories, 5.7g fat, 16.2g carbs, 16.2 protein

Recipe Credit: iHeart Macros

Chicken Tortilla Soup

1 lb. (16oz) chicken, cooked and shredded
28 oz. crushed tomatoes
10 oz. red enchilada sauce
1 medium onion, chopped
4 oz. green chilies
2 cloves garlic, minced
2 cups water
14 oz. chicken broth, reduced sodium
1 tsp. cumin
1 tsp. salt
¼ tsp. pepper
1 can corn
2 tbsp. cilantro, chopped

Cook chicken, shred, set aside. In large soup pan add: tomatoes, enchilada sauce, onion, green chilies, garlic, water, chicken broth, spices and corn. Bring to a boil on med-high heat. Reduce heat; add chicken and cilantro and simmer for 25-30 minutes or until onions are softened.

Enjoy with fat free cheese, dollop of fat free sour cream and tortilla chips!


Recipe credit: iHeart Macros

Protein Cookie Dough Balls

1 Scoop Vanilla Protein (or desired flavor)
1.5 Tbsp. Agave Nectar
2 Tbsp. Peanut Butter (organic)
1 Tbsp. Mini Chocolate Chips

Mix the first 3 ingredients until dough begins to form then add your chips. If dough seems to dry, ADD ½-1 tsp. water or almond milk, until desired texture. Roll into 5 balls or eat straight from the bowl : )

If storing these, place in a zip lock in the fridge.

Makes 5 balls
Macros for the whole batch: (500 calories)
33 grams protein
43 grams carbs
22 grams fat


Macros for 1 ball: (100 calories)
6.6 grams protein
8.6 grams carbs
4.4 grams fat


Recipe Credit: iHeart Macros

Erica's GF Pancackes

• 1/2 cup GF flour
• 1/2 cup quick cooking oats
• 1 tablespoon white sugar 
  
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil
• 1 egg
• Blend dry ingredients in blender. Add wet ingredients. Get griddle hot and spread coconut oil on the surface. Make best pancake ever!

Sweet Potato Oven Fries

2 large sweet potatoes peeled
1 1/2 Tbsp olive oil
4 cloves garlic, pressed
1/2 tsp sea salt
1 Tbsp dried oregano
1 Tbsp fresh rosemary
Freshly ground black pepper

1. Preheat oven to 450. Cut potatoes into finger-like wedges. Place them in a bowl and toss with the rest of the ingredients.

2. Line a cookie sheet with parchment paper. Place sweet potato wedges on the cookie sheet so the pieces remain separates from each other.

3. Bake for 30 minutes or until wedges develop a lovely golden color.

Easy Salad from Shelly Tingey

Dressing:
1 Lemon
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. garlic
3/4 C. oil
Let sit then strain before serving

Salad:
Baby tomatoes
Toasted Slivered Almonds
Grated Parmesan
Bacon
Romaine Lettuce

From Shelly Tingey

Almond butter balls

Stir together and form into balls

Simple Quick Meat Sauce from The North End Italian Cookbook

My dear friend Amanda, made this for me during our visit to Connecticut. It was so incredibly delicious over zucchini noodles.  I herby declare it my favorite meal of the summer. (Well, the salmon she made the next night was a close rival:)

Yield:: 6 Cups

1/4 C extra virgin olive oil

1 pound ground meat (the recipe calls for 1/2 pound beef, 1/2 pound pork, but it can also be made with ground turkey)

1 small onion

2 garlic cloves chopped

pinch of dried red pepper flakes, basil and mint

1 28-ounce can crushed or whole plum tomatoes

Kalamata olives, pine nuts, fresh mozzarella - anything else you want to garnish it with

salt and freshly ground pepper to taste

In a large heavy skillet, heat the oil.  When it’s hot add the ground meat and start to brown it, stirring with a wooden spoon.  When partly browned, add the onion, garlic, and seasonings (I don’t use the red pepper flakes because my kids won’t eat it). Continue browning until the meat is a little crisp on the bottom of the pan.

 Add the can of tomatoes and mix until the sauce starts bubbling.  At this point lower the heat and add additional salt and pepper to taste, stirring well.  (you can add a teaspoon of sugar (or possibly honey? to take the edge of the acidity)

 Sprinkle in an additional pinch of basic, red pepper flakes, and mint. (I always use fresh basil chopped if I have it, and I like the addition of dried mint. Gives it a touch of sweetness.  I haven’t ever tried using fresh mint).  Let the sauce simmer, covered on low heat for about 20 minutes, and stir it often.

 Serve over a pound of cooked pasta, or use it as a topping for eggplant.  If the sauce is too thick, add a little of the water from the cooked pasta to thin.

ENJOY!

Paleo Banana Bread

Melissa directed me to this delicious recipe!
http://civilizedcavemancooking.com/grain-free-goodies/paleo-banana-bread/

Paleo Pumpkin Cookies

1/4 cup pureed pumpkin (I use more) 1/2 cup almond butter (I've also used sunflower butter from Trader Joes, amazing!) 1/2 cup applesauce 1 cup almond flour 3 scoops whey protein 1 TBS pumpkin pie spice or ground cinnamon.nutmeg,ginger 1/4 tsp baking soda 1/2 cup dark chocolate chips or carob chips 1/2 cup of walnuts, or pecans, or whatever you like

Combine wet ingredients then add dry ingredients. Mix. Bake at 350 for 10-25 minutes.

From Jen Hanks

Watermelon with a twist

Watermelon
Lime juice
Basil
Black Pepper

Roasted vegetables

Butternut squash

Sweet Potato

Carrots 

Beets

Olive oil

Fresh italian parsley

Fresh rosemary

Fresh basil

Salt 

Pepper

Keep beets separate from other veggies. Roast or pressure cook them. Then roast the remaining veggies with olive oil and rosemary. Then combine all veggies with a little more olive oil, basil, parsley, salt and pepper and roast a few more minutes.

Classic Pesto

Taken from "It Starts With Food", they found it in "Well Fed; Paleo Recipes for People who Love to Eat".

1/3 cup walnuts or pine nuts
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
1/2 cup fresh parsley leaves
1/3 cup extra-virgin olive oil
1/2 tsp salt
1/8 tsp black pepper

Toast the nuts in a heavy skillet over medium heat, stirring until just golden and fragrant, about 5 minutes. Set aside, then add garlic to the skillet and lightly toast over medium heat, about 7 minutes. Set aside to cool. Place all ingredients in a blender or food processor and puree to desired consistency. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator or freeze in ice cube trays for pesto on demand.


**Erica's note** we let the tilapia fish marinate in this for an hour before grilling it.

Pesto Tilapia Fish

Kale Salad with Avocado and Hazelnuts

Recipe taken directly from Mark Sisson's Primal Blueprint Quick and Easy Meals

Juice from half an orange (about 1/4 cup)
Juice from half a lemon (about 2 tablespoons)
1/4 cup hazelnut oil (olive oil works too)
1 bunch kale
2 avocados, peeled and cut into chunks
1/2 cup hazelnuts, roughly chopped
salt and pepper to taste

Whisk together juices and oil in a bowl

Remove the tough and chewy middle stem from each kale leaf by cutting it out with a knife, then thinly slice the kale leaves.

Toss kale with avocado and dressing and season to taste with salt and pepper. Sprinkle hazelnuts on top.


**Erica's note** I like to add craisins and orange zest nuts to this salad

Chicken with Almond Coconut Dipping Sauce

Directly from the book Primal Blueprint-Quick and Easy Meals by Mark Sisson:

1.5 pound chicken tenders (or chicken breast cut into strips)

Chicken Seasoning:

3 tablespoons tamari

2 teaspoons coriander

1 teaspoon cumin

1 tablespoon sesame oil

Dipping Sauce:

1/2 cup almond butter 

1/4 cup coconut milk

1/4 cup water

1 garlic clove tamari

2 teaspoons ginger, minced

1 teaspoon

3 teaspoons sesame oil

1.5 tablespoons fish sauce 

Turn oven broiler or grill to a high heat.

Season the chicken and broil or grill for 10 minutes, until chicken is cooked through.

Put all ingredients for dipping sauce into a food processor (can also be whisked together). Process or whisk until smooth.

Serve the dipping sauces with the chicken. Garnish with chopped scallions if desired.

***I used peanut butter instead of almond butter, but then it was not paleo. It was still very yummy. Also, I didn't use fish sauce, I just added a little more salt (that is the typical substitute). The sauce was then very salty. I'd go light with the salt espceially if your PB or Almond butter is salted.

Paleo Meatloaf

Recipe from Everyday Paleo:

Mix together by hand in a large bowl:

2 pounds ground beef

1 cup almond meal

1 red onion diced

2 eggs

1 6 oz  can tomatoe paste

1/2 cup fresh chopped basil diced

3 cloves fresh garlic minced

1/2 Tbs sea salt

1 tsp marjoran

2 tsp black pepper

Bake one hour at 350 and yummy, home-baked, happiness will ensue!

Nutty Blueberry Protein Balls

Recipe taken directly from Mark Sisson's Primal Blueprint Quick and Easy Meals

4 dates, pits removed
1 C Walnuts
1/2 C macadamia nuts
2 Tbs. coconut oil
1/2 C fresh blueberries
1/2 C unsweetened shredded coconut
Pulverize dates in a food processor until a paste forms, about 40 second (the paste will typically come together in a clump). Add walnuts and macadamia nuts and blend until very finely chopped, about 35 seconds. With the blade still running, drizzle coconut oil and stop as soon as the oil is blended in. Scrape the batter into a bowl and stir in the blueberries and 1/4 cup of the coconut. Form the batter into round balls, then roll in leftover shredded coconut. Refrigerate.

 ET's note**fresh blueberries can get runny, I've found that dried fruit helps it stay together better**

Spiced Nuts

Recipe taken directly from Mark Sisson's Primal Blueprint Quick and Easy Meals

1 C hazelnuts
1 C walnuts
1 Tbs. butter
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 teaspoon nutmeg
zest of 1 orange

 Preheat Oven to 375 Place nuts in a single layer on a rimmed baking sheet. Roast for 10 minutes. When nuts are done, melt butter in a pan over medium heat. When it begins to brown, add salt, cinnamon, nutmeg and orange zest. Add nuts to the pan and mix well. Serve immediately or store in an airtight container up to a week.

Paleo Pizza

Paleo Pizza, from Everyday Paleo's website. I recently bought her recipe book and have LOVED every recipe in it. Here is the recipe for the pizza shown below.

Coconut Curry Soup-Erica's Version

I made this curry the other night and the next day I realized I could put it all in the blender and make it into soup! I liked it even better and I couldn't avoid the broccoli! The only veggies I used were peppers, onions & broccoli. I didn't add the cilantro or cashews. Those would probably be best added after blending, but they aren't needed.
I've heated it up and had it for breakfast the past 2 days. My new smoothie!

Coconut Curry Soup

Coconut Curry Soup

from melskitchencafe.com

*Serves 4-6

*Note: the slight dash of cayenne pepper doesn't make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier. Also, if you are worried about the fish sauce, don't be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can't get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don't know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)

2 tablespoons olive oil

1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces

Salt and pepper for seasoning

1/2 cup chopped yellow onion (about 1/2 medium onion)

1 red bell pepper, finely chopped

2 cups low-sodium chicken broth

1 can (14-ounces) unsweetened light coconut milk

1 tablespoon fish sauce

1/8 teaspoon cayenne pepper or more to taste

1 tablespoon brown sugar (*I USED HONEY*)

½ tablespoon curry powder

1 tablespoon fresh lime juice (about 1 medium lime)

¼ cup fresh cilantro

3-4 cups hot, cooked rice for serving (*I made it without rice*)

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

*****Erica's notes: SO DELICIOUS! Make it with 2 onions. Slice chicken small. No Rice. Substitute Honey for Sugar.

Asian Salad

Dressing:

2/3 C Soy Sauce

2/3 C Red Wine Vinegar

1/3 C Canola Oil

1/3 C Sesame Oil

4 T Honey

1/2 t Salt

1/2 t Pepper

Marinate Sweet Onion, Bell Pepper, Chicken Breast in above dressing for 2 hours. Then sauté vegetables and chicken.

Chop fresh Spinach & Green Onions, add sautéed vegetables and chicken. Sprinkle with slightly toasted Sesame Seeds.

Pumpkin & Coconut Soup

1 tbsp coconut oil

1 medium white onion, diced

1/2 tsp ground cinnamon

1/2 tsp chile powder

1/2 tsp ground cumin

Pinch ground nutmeg

3 cups low-sodium chicken broth

3 cups pumpkin puree or organic pure pumpkin

1 tbsp fresh lime juice

1 cup light coconut milk

Sea salt and ground black pepper, to taste

3/4 cup nonfat plain Greek-style yogurt

6 tbsp raw pumpkin seeds

Heat oil in a large saucepan on medium-high. Add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add cinnamon, chile powder, cumin and nutmeg and cook for about 1 minute, stirring frequently, until fragrant. Add broth and pumpkin and whisk until incorporated and smooth, adding up to 1 cup water if broth is too thick (soup should coat the back of a spoon). Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from heat and add lime juice. Stir in coconut milk and season with salt and pepper. Ladle into bowls and top with 2 tbsp yogurt and 1 tbsp pumpkin seeds.

For 1 1/3 cup with toppings: Kcal 189, Total Fat 11g, Carbs 17g, Fiber 5g, Sugars 5g, Protein 10g.

From Clean Eating Magazine March 2011, page 45

Easy Slow Cooker recipe

Take the following ingredients and put them in your slow cooker:

And you get this:

I love Trader Joe's and their simmer sauces

Paleo Breakfast

I've had lots of people ask me what I eat for a Paleo breakfast. This is what I've made most mornings since I started.

1 egg

2 egg whites

green onions

spinach

cilantro

tomato

crushed garlic

sliced avocado

Pumpkin Turkey Chili

The following recipe was copied straight off of Primal Mama Cooks Blog. As soon as the recipe came through on my google reader I KNEW I was going to love it. And I did. More than anything else I've made in my Paleo journey thus far. It's really simple and super delicious!

3lbs. Ground turkey (or grassfed ground beef)

1 onion, diced

1 bell pepper, diced (I like red, yellow or orange)

1 14oz can of canned pumpkin (make sure it's just pumpkin)

1 tsp pepper

2 tsp pumpkin pie spice

1 jar chipotle salsa

1 box of Tomato and Roasted Red Pepper Soup*

1 tsp cumin

What you do:

Cook the ground turkey, diced onion and pepper in a large pot until the meat is crumbly and no longer pink. Drain. Add the remaining ingredients, bring to a boil and then simmer for one hour.

*I couldn't find any tomato soup w/o sugar (at Albertsons) so I made my own. I roasted sliced 8 tomatoes, drizzled olive oil and salt on them, then baked them for 15 min @ 350 for 15 minutes. Then I put them in the blender with 32 oz of chicken broth and blended on low.

Jamaican Pumpkin Soup

1 (15-oz) can pure pumpkin

1 red onion, chopped

2 celery stalks, chopped

2 yams, peeled and chopped

3 garlic cloves, chopped

1 (1-inch) piece fresh ginger, peeled and grated

2 tsp kosher salt

1 tsp ground turmeric

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 Tbsp honey

4 cups vegetarian broth

2 cups water

Use a 6-qt slow cooker. Put canned pumpkin into stoneware, and add chopped vegetables. Add spices and honey. Pour in vegetable broth and water, stirring well. Cover and cook on low for 8 hours. Carefully use a handheld blender to soupify about three-quarters of the soup (I liquefy all of it).

*Note: You can add shredded grilled chicken for a light and flavorful lunch

Yield: 6 servings

Source: Make It Fast, Cook It Slow by Stephanie O'Dea-

Modified to be Paleo

Chicken Chili

I combined two recipes for this delicious soup. I cleaned up (and Paleo'd out) our family favorite standby white bean chicken chili. Then I checked Everydaypaleo.com's recipe for chicken chili soup and it's essentially the same thing. But that blog gave me the inspiration to try it, so I wanted to give credit where it's due.

Turkey in Crock Pot

This hardly warrants a post, but for those that doubt how easy it can be to eat Paleo I wanted to show the simplicity. I bought the Roasted Herb Turkey at Costco, (on sale right now!) and frozen vegetables at Trader Joes. Put vegetables in first, then turkey, add 1/4 cup water, cook on high for 6 hours and you have a tender, flavorful turkey. Total prep time: 6 minutes.

The best part is that I've added the turkey to my salad for the past 2 days, so now we've gotten 3 days out of this meal. That's a deal!

Spinach, turkey, dried cranberries, pecans

Baked Cinnamon-Apple Rings

4 Rome baking apples (I used Fuji & it worked fine)

1/2 teaspoon powdered cloves

1/2 teaspoon cinnamon

1 tablespoon honey

1/2 cup water

Preheat Oven to 400 F. Core the apples and slice into 1/2" rings. Place into a shallow baking dish lightly greased or coated with cooking spray. Mix the remaining ingredients and pour over the apples. Bake for 15 minutes, or until tender.

From The Paleo Diet for Athletes, page 255

Slow-Cooked Rosemary Veggies and Meat

3-5 lbs any meat, frozen or thawed, ground or whole

1 bag frozen veggies or chopped up fresh veggies

1 tbsp rosemary

1 cup broth

salt and pepper to taste

Add all of the ingredients to a slow cooker, turn on low and leave for 6-8 hours or until ready to eat.

Copied from The Paleo Solution

You can do about 100 variations on this theme, just meat and veggies and a slow cooker, does it get any easier? I used frozen veggies, 3 chicken breasts and fresh rosemary and it tasted wonderful!

Quick Paleo Pancakes

2 eggs

1/2 cup unsweetened applesauce

1/2 cup nut butter (not peanut butter!-cashew/almond/macadamia nut butters work well)

1/4 tsp cinnamon

1/4 tsp vanilla extract

coconut oil

Mix all ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non-stick skillet. SPread some of the batter to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them.

You can top them with chopped apples and cinnamon, heated blueberries, real maple syrup or unsweetened applesauce.

This recipe was copied from The Paleo Solution

Paleo Crock Pot Curry

Onion, chopped

Sweet Potatoes, chopped

Eggplant

Sweet Peppers

Mushrooms

Chicken Breast or Pork Loin

1 can Coconut Milk

1 tsp. Curry

1 tsp. Cumin

Salt & Pepper

----

Cilantro

Lemon

Crushed Cashews

These are my favorite vegetables in a curry, so I added some of each. Make sure the meat doesn't touch the side of the crock pot. When food is done cooking add the juice of 1/2 lemon, then sprinkle cilantro and cashews on right before you serve the dish.

Egg Cakes

6 eggs
2 Roma tomatoes
2 diced green onions
4 slices of cooked bacon
Small bunch of cilantro
Dash S & P, and garlic powder
A few drops of lime juice
Bake at 350 for 15 min.
I just made this up, you can add or take away anything, just a fun variety for eggs.

Slow cooker Carne Asada

Carne Asada seasoned thinly sliced beef sirloin (photo here) from Trader Joes

Sweet Peppers

Onions

Chop vegetables, add the meat, making sure it doesn't touch the sides. Cook 6-8 hours and enjoy!

Roasted and spiced nuts

Cooking spray

1 cup raw, unsalted pecans

1 cup raw, unsalted almonds

1 cup raw, unsalted pistachios (no shells, just meat)

1/2 cup raw, unsalted pumpkin seeds

1 tsp curry powder

1 tsp dried rosemary

1/4 tsp cayenne pepper

1/2 tsp kosher salt

1 1/2 Tbsp maple syrup

Use a 6-qt slow cooker. Spray the inside of your stoneware with cooking spray. This is the only grease/butter, which creates a fantastic non-oily nut. Put in your nuts/seeds, and add the spices and the maple syrup. Toss well to coat. Cover and cook on low for 1.5 hours, stirring every 15 minutes or so. The nuts will burn if you don't stir them. Spread the nuts out on a layer of foil or wax paper to completely cool, and store in an airtight container.

Yield: 12 servings

Source: Make it Fast, Cook it Slow by Stephanie O'Dea

Roasted Squash Soup

1 medium butternut squash, cut in half
4 sweet potatoes
1 garlic head
2 large sweet onions
4 apples, peeled and cut into 1/2 chunk
3 Tablespoons olive oil
1 tsp. curry powder
1 tsp. dry thyme
1 1/2 cup cooking sherry
6 cups chicken stock
salt & pepper
pinch cayenne

1. Preheat oven to 400F. Lay squash halves cut side down on baking sheet, and roast for 45 min or until the flesh is soft. Wash potatoes and add to cookie sheet to cook at same time. Cut top off garlic drizzle with olive oil and wrap in wax paper then aluminum foil. Add to oven about 1/2 way through cooking time of squash and potatoes. Garlic takes around 20-25 minutes to cook. Cook until top starts to brown on potatoes and squash.
2. When the squash has cooled cut off skin and cut into sections. Puree in blender in batches using the stock. Do the same with sweet potatoes (leave skin on). Squeeze out garlic and add to one of the batches. Put all pureed mixture in pot. (You can do this portion the day before because it takes the longest, and then finish the next day by mixing the 2 parts.)
3. Heat oil in medium saucepan over medium heat. Add the onion, cooking for 5 minutes, stirring frequently until onion softens. Add thyme, curry, and a little S&P. Cook another minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.
4. Puree apple/onion mixture. Combine with pureed squash mixture. Add a few drops of cayenne and serve hot, you may also sprinkle toasted pecans on top.

serves 8-10 (20 Cups)

Roasted Pear Salad with Chevre and Fig Vinaigrette

4 pears quartered and cored
Fig jam
Goat cheese
Olive Oil
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
4 cups argula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans

1. preheat oven to 375F, Place pear halves cut-side up in large baking dish
2. spoon 1 tsp. jam in center of each pear. Top with goat cheese rounds, and lightly drizzle with oil.
Bake for 30 minutes, or until cheese begins to brown.
3. Whisk together remaining 2 Tbs fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs olive oil
4. Divide salad among 8 plates. Sprinkle with onion and walnuts. Top each with pear, and drizzle with dressing

Oatmeal Pancakes

1/2 cup oats*

1 cup boiling water

1 cup flour (spelt or wheat)

1 tbsp vegetable oil (optional)

2 tbsp honey

1/2 cup milk

2 eggs

1 tsp vanilla

1 tsp baking powder

Pour boiling water on oatmeal. Let set for 10 minutes. Add other ingredients, mixing gently.

*This can be made with a 7 grain cereal or any other hot cereal, just use the ratios from that brand for water/cereal.

Black Bean Dip

1 teaspoon1 olive oil

1 cup chopped onion

2 garlic cloves, minced

1/2 cup salsa

1/4 teaspoon ground cumin

1 (19 ounce) can black beans, undrained

1/3 cup minced fresh cilantro

1/2 cup goat or feta cheese, crumbled

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and entire can of beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Remove from heat, stir in the cilantro and goat cheese. Add contents to food processor and blend until well mixed. Serve warm with tortilla chips.

(Cooking Light)

Spinach Berry Salad

Ingredients

4 packed cups torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh, or frozen, blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Salad Dressing
2 tablespoons white wine vinegar, or cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon curry powder (can be omitted)
1/8 teaspoon pepper

Directions

In a large salad bowl, toss together spinach, strawberries, blueberries, onion and pecans. In a jar with a tightfitting lid, combine dressing ingredients. Shake well. Pour over salad and toss to coat. Serve immediately.

(Jennie Slade via The Mayo Clinic)

Gluten-free cookies for the boys!

Blend in a mixer: 1 cup white sugar 1 cup brown sugar ½ cup butter, softened 3 eggs 1 ½ cup peanut butter, room temperature 2 tsp. baking soda 1 Tbs. vanilla Add and mix: 4 ½ cups quick cooking oatmeal 1 cup m&m’s 1 cup chocolate chips Drop on ungreased cookie sheet Bake 350* about 10 minutes

Spelt Bread

12 cups whole wheat flour (spelt)

6 cups hot tap water (not hot enough to burn)

2/3 cup oil

2/3 cup honey

2 Tablespoons SAF instant yeast

2 Talbespoons salt

(optional) 1-2 cups Flax, Bulgar Wheat

Mix the water, oil, honey, salt, and ONLY 6 cups of flour together on number 1 low speed. Mix until smooth. The mixture will be runny.

ADD the yeast - I like to sprinkle it in as it mixes.

Now, start adding the remaining flour. I add about 3 cups of flour (one cup at a time while the mixer is running) then increase the speed to 2.

Continue adding the flour one cup at a time until the dough starts to clean the edge of the bowl. Increase speed to 3 as the dough gets more consistent. Add smaller amounts of flour until the bowl is thoroughly cleaned by the mixing dough. Set the timer for FIVE minutes. This is as long as you need to knead spelt bread. Spelt has a fragile gluten, so you do not want to overwork it. Keep kneading the bread. You might still need to add a little bit more flour

HERE IS THE TEST: Turn the mixer off. Tap the bread like you want to test it to see how hot it is. (It is not hot at all.) You are testing for stickiness. If your fingers come off clean, and the dough texture has a sort of smooth shine to it, you have created an excellent dough. Finish mixing for the remaining time. If your fingers come off with dough stuck to them, you will need to add small amounts (1/4 cup

at a time) of flour until you can pass the sticky test. When your timer rings, your bread dough is done kneading.

Spray your countertop with vegetable or canola or your favorite non-stick cooking spray. You

can also spray your hands while you are at it. Dump the dough from the bowl onto the counter.

Separate the dough into 5-6 equal parts.

Shape each part into a loaf.

Generously spray your bread pans and place each part of dough into its bread pan.

Line up your bread pans and cover them with a clean, lightweight towel.

Let the bread dough rise until double in size. (About 45 minutes.)

Uncover and bake your bread at 350o for 30 minutes or until golden brown on top (and bottom).

Remove immediately from the pans and cool on a wire rack.

Hearty White Bean Chili

This is a thick chili served piping hot tastes wonderful no matter whatthe temperature outside. Using leaner cuts of poultry, including turkey or chicken breast, reduces the fat content but delivers a taste sensation.

INGREDIENTS

1 pound dry great northern beans or white kidney beans, rinsed and picked over

4 cups low-sodium chicken broth

2 cups yellow onions, chopped garlic cloves, minced ground cumin

1 1/2 tsp dried oregano

1 tsp dried ground coriander

1/8 tsp ground cloves

1 (4-oz) can chopped green chilies

2 pounds boneless, skinless chicken or turkey breast, grilled and cubed

1 tsp sea salt

INSTRUCTIONS:

Place beans in a soup kettle or Dutch oven. Add enough water to cover beans by two inches. Bring to a boil. Let boil for 5 minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.

Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for seven hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender.

Nutritional information per serving: 442 calories; 50g protein; 4g fat; 51g carbohydrates.

(The Eat Clean Diet by Tosca Reno)

Nat's Curry

The entirety of the following post was copied from my sister-in-law's blog...I thought the recipe looked terrific and didn't want to lose it, so I have copied onto my blog so I remember to make it....

About a year ago I put in a request in the SL Trib's Cuisine Quest for a recipe for Thai Siam's Yellow Chicken Curry and today I FINALLY received it. Huzzah! You can read the entry here.

Without further adieu here is the recipe- I'll test it this weekend and give you all the verdict on whether or not it can hold up to the deliciousness of Thai Siam's.

Curried Chicken and Veggies
1 tablespoon oil
1 to 2 teaspoons curry powder
12 ounces boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1?8 teaspoon freshly ground white pepper
1 cup chicken broth
1 medium onion, cut into wedges
2 carrots, peeled and sliced
3 medium potatoes, peeled and cut into small cubes
Water, as needed
1 cup chopped apple, optional
2 tablespoons flour
1/4 cup water
Hot cooked rice
In a large frying pan over medium-high heat, warm oil. Add curry powder; cook and stir for 30 seconds. Add onion and sauté for a minute. Add cubed chicken and cook until browned.
Add salt, pepper, chicken broth, onion, carrots and potatoes.
Cover with enough water to cover vegetables. Bring to a boil; cover, reduce to a simmer, and cook, about 15 minutes. Add apple, if using, and cook, 5 minutes longer.
In a small bowl, combine flour and water. Pour thickener into mixture, stirring as you pour. Cook until thick and bubbly, about 10 minutes.
Serve curry over hot rice.
Servings » Four
Adapted from Better Homes & Gardens, Frieda Franchina

Chocolate Crinkle Cookies

1/2 C. Butter

1 2/3 C. Sugar

2 tsp. Vanilla

2 Eggs

2 Squares unsweetened Cocoa

2 C Flour

2 tsp. Baking Powder

1/2 tsp. salt

1/4 C. Milk

Cream butter, sugar & vanilla. Then add eggs. Then cocoa. Then alternate between flour, baking powder, salt mixture and milk. Chill for 3 hours. Dough will be sticky, don't add flour. Put canola oil on your hands, roll the dough into 1" balls, roll the balls in powdered sugar. Bake for 10 minutes on 350.

Six-Week Muffins

1 (15 oz) box of Raisin Bran Cereal

3 C. Sugar

5 C. Flour (or wheat flour)

5 tsp. Baking Soda

2 tsp. Salt

1 C. melted butter

4 Eggs, beaten

1 Quart Buttermilk

Mix cereal, sugar, flour, soda & salt in a large bowl. Add beaten eggs, butter, buttermilk, mix well.

Store in refrigerator covered- up to 6 weeks.

Bake at 400, 15 minutes

**I usually 1/2 this recipe and add around 3/4 cup flax seeds. I bake 6-10 at a time so they are fresh and hot a few times a week. The dough will never last a full 6 weeks! Kirkham LOVES these muffins. I've used wheat flour and it tastes the same.

Tingey PB Squares

3 1/2 C Powder Sugar
3 C PB
1 bag Chocolate Chips
3 C Rice Krispies

Oven Fried Chicken Fingers

1 1/2 pounds chicken breast tenders (about 16 pieces)

1 C low-fat buttermilk

1 C coarsely crushed cornflakes (or rice krispies)

1/2 C seasoned breadcrumbs

2 Tablespoons instant minced onion

2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 tablespoon canola oil

1. Combine chicken and buttermilk in a shallow dish, cover and chill 15 minutes. Drain chicken, discarding liquid.

2. Preheat oven to 400 degrees

3. Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly on a jelly roll pan. Bake at 400 degrees for 6 minutes on each side or until done.

Notes: Kirkham loves this recipe and I will make anything that he will eat! The recipe calls for Honey Mustard dipping sauce, but I don't like that. We just add the chicken to salad or eat it as it. To make the sauce: mix honey and mustard (pretty complicated I know!).

(Andrea Leaver from Cooking Light)

Cream Cheese Cake

Crust:

2/3 C melted butter

1 1/4 C graham cracker crumbs

Filling:

12 oz softened cream cheese

1 3/4 C milk

1 small package of instant vanilla pudding

Refrigerate for 1 hour and serve cold. This is a favorite from my childhood, and is the only kind of "Cheese Cake" that I like! Mom, thanks for the recipe!

(Cathy Knight)

Spinach Teriyaki Pasta Salad

16 oz. bow tie pasta , cooked al dente
Dressing:
1 C canola oil
2/3 C teriyaki sauce
2/3 C white wine vinegar
4 T sugar
1/2 t pepper
Blend dressing ingredients together in food processor. Pour dressing onto cooked pasta and combine, let marinate for 2 hours. Combine remaining ingredients in large salad bowl, add pasta and dressing. Toss and serve.
16 oz fresh baby spinach
6 oz of craisins
3-11oz cans of mandarin oranges
1/2 C chopped fresh parsley
1 bunch of green onion chopped
1/4 C toasted sesame seeds
1/4 C chopped honey roasted peanuts
Can add 2 C chopped grilled chicken.

Chicken and Black Bean Salad

Dressing:
1/3 c olive oil
2T lime juice
2 T chopped cilantro or parsley
1 1/2 t sugar
1 clove of garlic minced
1/2 t chili powder
1/2 t salt
1/4 pepper
Mix together and set aside

Salad:
1 can black beans, rinsed and drained
1 can corn, drained
1 green pepper chopped
1 red pepper chopped
1/3 c sliced green onions
6 cups torn romaine lettuce
3 grilled chicken breasts

Mix above salad ingredients, except for lettuce and chicken, in a bowl. Place lettuce on large platter. Arrange bean and corn mixture on top of lettuce, top with chicken and pour on dressing. 12-15 servings.

Johnny's Cookies

1 C butter
3/4 C brown sugar, packed tight and mounded on top
3/4 C sugar
2 eggs
1 tsp. vanilla
Mix the above ingredients until foamy, about 2 minutes. Then mix in:
3 C flour (John sometimes adds 3 1/2 C)
1 tsp. baking soda
Then hand stir in 1 bag of chocolate chips.
Bake at 350 for 8 minutes. Take them out before they look done. If you see any browning take them out. If your oven is accurate 8 minutes is perfect. I bought an oven thermometer last week (since our oven is not around 25 degrees off) and baked the cookies exactly on 350 for exactly 8 minutes.
The 2 tricks are getting the flour right and pulling the cookies out earlier than you think.

Ranch Dip

I know this sounds simple, but if you try it you will KNOW how incredible it is. They key is getting the brands right.
Hidden Valley Buttermilk Ranch Recipe
Best Foods Mayonnaise
Knudsen Buttermilk

Follow the proportions on the Hidden Valley package. Andrea made this for us at the Beach and EVERYONE went nuts over it. John and I have consumed a few cups of this in the past few weeks. I will even eat broccoli if I can dip it in this.

(Andrea Leaver)

Whole Wheat Pizza Dough

1 Package Yeast
¼ tsp. Sugar
1 ½ C Warm Water
2 ½ C White Flour
1 C Wheat Flour
1Tbs. Olive Oil
1 ½ tsp Salt
Contadina Pizza Squeeze

In a Kitchenaid Bowl mix yeast, sugar, and warm water then let it sit for 5-10 minutes until it starts to foam and bloom. Add flour, oil, and salt to yeast mixture. With the dough hook on mix for 5-7 minutes. If dough gets sticky add a little flour. Watch it until it pulls away from the edge of the bowl. Spray a big bowl with non-stick spray, add dough then cover with dish towel or saran wrap. Let it sit in a warm place for 45 minutes. (You can warm the oven to 200° for 3 minutes, then turn it off and put dough in there to rise.) Dough will double in size. Preheat oven to 500° with pizza stone inside.
Divide the dough in half or thirds then put on a floured surface and press in to a circle. If you don’t have a large spatula, use a cookie sheet covered with cornmeal to transfer into oven onto pizza stone. Cover dough with Contadina Pizza Squeeze (using this brand is key, it isn't too acidic, very mild in flavor and very delicious), cheese and other desired toppings.
Cook for 5 minutes on 500°.

(Andrea Leaver)

Amazing 7 Ingredient Salsa (not to be confused with 7 layer dip)

3 Scallions, sliced
1 Can Rotel Original Tomatoes, sliced into small chunks
3 Avocados, sliced
1 Can Black eyed peas
1 Can Shoepeg corn
1/3 Bunch Cilantro, diced
Zesty Italian Dressing (Kraft)
This is a salsa with amazing flavor. Serve with chips and enjoy.

(Mimi Leaver)

Diversion-nothing to do with food

I am putting this post up for my family. I will remove it at the end of the weekend, I just needed a spot to upload it for a day or two. Make sure your sound is on while you watch this video.

Greek-Style Quinoa Burgers

INGREDIENTS - SERVES 4
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
DIRECTIONS
In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

(Jennie S)

Two Potatoes Erica

6 medium all-purpose potatoes (about 2 pounds)
4 medium sweet potatoes (about 2 pounds)
1 large onion
4 tablespoons margarine or butter
salt
ground black pepper
parsley sprigs for garnish

1. Peel all-purpose and sweet potatoes. Using an adjustable slicer or sharp knife, thinly slice potatoes, keeping sliced white and sweet potatoes in separate piles
2. In 10-inch cast-iron skillet, heat oil over medium heat. Add onion; cook until tender. Transfer to bowl.
3. In same skillet, arrange white potatoes, over lapping them slightly. Sprinkle with onion; dot with 2 tablespoons margarine. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
4. Arrange sweet-potato slices over white potatoes. Dot with remaining 2 tablespoons margarine; sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
5. Cook layered potato mixture over medium heat 15 minutes, or until bottom layer of potatoes is lightly browned. Meanwhile preheat oven to 450 F
6. Place skillet on bottom rack in oven and bake 25 minutes, or until potatoes are tender when pierced with knife, pressing potatoes with pancake turner occasionally. To seve, loosen edge of poattotes with pancake turner; carefully invert potatoes onto warm platter, Garnish with parsley springs; cut into wedges.

Notes: I made this with JUST sweet potatoes and it was delish!

Navy Bean and Artichoke Casserole with Goat Cheese

2 (1-ounce) slices whole-wheat bread
2 (15-ounce) cans navy beans, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 garlic cloves, minced and divided
2 tablespoons olive oil, divided
3 cups chopped leek (about 3 large)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/8 teaspoon salt
1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges
Olive oil-flavored cooking spray
1 1/4 cups (5 ounces) crumbled goat cheese

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

Preheat oven to 400°.

Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; sauté 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400° for 25 minutes or until lightly browned.