Paleo Paella with Shrimp, Sausage and Cauliflower Rice

A savory, spicy, paleo version of paella using cauliflower rice. 

Paleo Paella with Shrimp, Sausage and Cauliflower Rice

Paleo Paella with Shrimp, Sausage and Cauliflower Rice

What do you think: Paelleo? Paleolla? Regardless, this paleo rendition of paella using cauliflower rice is truly every bit as flavorful as the original, with shrimp, chorizo and jambon, finished with a spicy garlic sauce that’ll knock your socks off. Perfect for low carb, paleo, or any other grain free, whole foods approach.  …

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Cilantro Veggie Curry with Veggie Sauce

Nothing but goodness in this all-veggie curry with veggie sauce, plus extra veggies.

Cilantro Veggie Curry

Cilantro Veggie Curry with Veggie Sauce, plus extra veggies with veggies on top.

 

This is the perfect warm, mildly spicy dish for January, as it fits into just about ANY health-conscious approach to eating you can think of. It’s vegetarian. It’s vegan. It’s gluten and dairy-free. It fits with paleo, Whole 30, and all other manner of dietary reset plans. Even if your only resolution was to eat more vegetables, period, this fits the bill and then some. Bottom line, it’s absolutely packed with vegetables and vegetables only, save for the spices and broth – the sauce itself is made from pureed veggies that are incorporated into the dish itself.  You cannot go astray with this one.

I fist discovered a version of this in Nigella Lawson’s How To Eat, and have been tinkering with it for years. My latest additions are golden beets and cilantro, plus a touch of turmeric, all of which brighten the dish up. This iteration isn’t terribly spicy – you could certainly add more cayenne if you like, or more heat in another form. Add it to your meal in any of the aforementioned approaches. …

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5 Ingredient Leftover Turkey with Cranberries and Rosemary

One more Thanksgiving leftover salad – simple as can be. 

Leftover Thanksgiving Salad

Leftover Thanksgiving Salad with Turkey, Cranberries and Rosemary

This is as easy as it gets, and yet the flavor combination is totally worth noting and repeating. Naturally you can use chicken on any other occasion, but do try it out with the rosemary and cranberries even if you don’t happen to have them (and the celery) leftover from a prior feast, as I did. …

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Wild Rice Salmon Salad with Pine Nuts, Lemon and Parsley

This wild rice and salmon dish is a perfect salad for your Thanksgiving lineup.

Wild Rice Salmon Salad with Lemon, Parsley and Pine Nuts

Wild Rice Salmon Salad with Lemon, Parsley and Pine Nuts

To mangle Robert Burns, the best laid recipe plans aft gang agly . . . but also sometimes turn out deliciously regardless. My original thought with this dish was to make a sort of wild rice maki, that would be fitting on a Thanksgiving table, rolled up in slices of lox-style smoked salmon. Round 1: Tastes great, but sliced salmon won’t hold the shape together well enough. Round 2: Chopped up salmon and mixed it into the rice, and tried using nori to wrap the whole mixture up. Not sticky enough to work. Round 3: Decide the tasty rice mixture does just fine all on its own. Tossed in a bowl it is!

As it stands, the salad is gluten-free (some would consider it grain-free as well, as wild rice is actually a kind of grass) and dairy-free, though I have it on good authority that some crumbled chevre in the mix is a lovely addition as well. …

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One Pot Wonder: Skillet Roasted Chicken and Sweet Potatoes

A simple easy weeknight meal, all in one skillet!

Skillet Roasted Chicken and Sweet Potatoes (After)

One-Pot Skillet Roasted Chicken and Sweet Potatoes (After)

We can all use more one-pot meals, and this one is a total breeze. I have loved my co-blogger’s one-pot creations (as have so many others – the Tomato Basil Pasta has been a particular smash hit), and thought I’d experiment with a simple chicken and potatoes dish, inspiration by the Can’t Cook Book, actually! Perfect for fall, minimal prep, and ready in an hour. …

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Pumpkin-Shaped Pumpkin Mini-Quiches

More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.

Pumpkin Mini-Bundt Quiches

Pumpkin Mini-Bundt Quiches

Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.  …

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Balsamic Chicken Salad with Asparagus, Peppers and Mushrooms

Light and easy balsamic chicken salad recipe – can be grilled or broiled!

Balsamic Grilled Chicken Salad with Asparagus, Pepper and Mushrooms

I love a good chicken salad, especially any I can find that aren’t heavy with  mayonnaise-laden dressings. (Not that I have anything against good mayonnaise in the right place, either, but it really can weigh a dish down.) Back in the pre-Lily era, when I was working in West Hartford, CT, I used to frequent the Wild Oats prepared foods on an all-too-regular basis; his was before Whole Foods came to town, if you can imagine such a time. Seems positively Jurassic now.

Anyway, my favorite dish of theirs was a grilled chicken salad with a balsamic dressing. Perfect light fare, ideal for South Beach phase one, paleo, or low-carb in general – and perfect for any cookout if you opt for the grilled version. …

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4 Ingredient Pina Colada Macaroons

A four-ingredient, easy, healthy dessert!

4 Ingredient Pina Colada Macaroons

4 Ingredient Pina Colada Macaroons

I see a lot of friends adjusting to new summer schedules with their kids – and along with that comes the neverending quest for healthy sweet treats. Plenty of frozen goodies to come, but if you don’t mind firing up the oven for 15 minutes, this 4 ingredient twist on a regular macaroon makes for a great little snack cookie.

3 dried pineapple rings (about 1/2 cup)great little treat.
2 egg whites
2 tablespoons honey
1 1/2 cups shredded coconut (unsweetened)

Preheat oven to 325. Cut pineapple rings into 3 pieces, then pulse in  a food processor until very finely chopped (will clump together a bit). Beat egg whites with a whisk until frothy, then whisk in the honey. Stir in coconut and pineapple and mix until well distributed.

Using a cookie dough scoop, pack mixture firmly into balls and place on parchment or silpat-lined cookie sheet. (Mixture will be crumbly when raw; just shape with fingers as needed.) Bake for 14-16 minutes, until starting to become golden brown. Let cool completely before eating.

. — posted by Anne

Egg Foo Young Quiche

The classic Chinese pancake in quiche form.

Egg Foo Young Quiche - GF/CF Paleo

Egg Foo Young Quiche

I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying  the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.

You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. …

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Chicken Shawarma Salad with Garlic Lemon Dressing

Easy Summer Salad Jar du Jour.

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.  #paleo

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.

This is my new addiction for the late spring/early summer – I plan on making a batch at least once a week for the foreseeable future. Like many food bloggers, we frequently start out with an existing recipe as a starting point and riff on it, making our own variations. Sometimes the end result is still recognizably related to the original, and sometimes you end up with a whole new dish. Today, it’s a little bit of both.

A friend had recently raved about the chicken shawarma recipe by Tori Avey, and I was eager to test it out. Well, folks, I’m not going to make any effort to change this, I’m just going to point you directly to the source. It’s that good. My ONE chance was sauteing the chicken in step 2 in a tablespoon of coconut oil rather than olive, because that’s the way I prefer to saute, but that’s it. Why mess with what is essentially perfection?

Where I diverged: rather than serving it with tahini sauce, I preferred to eat it with a lemon garlic sauce that is often served on shawarma and gyros. And of course, as with almost all salads these days, I decided to put it in jar form. I think the cucumber and tomatoes go perfectly here. Depending on how tightly you pack it all in, it makes either 3 or 4 salad jars, all ready to go for your next few lunches.

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