Cauliflower Colcannon for St. Patrick’s Day (Whole30) (Paleo) (Low Carb)

A Whole 30, low-carb, nutrient-packed version of the comfort food classic for St. Paddy’s Day.

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick's Day

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick’s Day

As one of the unmistakable portents of impending spring, St. Patrick’s Day recipes are starting to pop up all over. I’ve come to love cauliflower rice in so many different forms, so a few years ago, I thought, why not use cauliflower mash as the foundation of a low-carb AND paleo colcannon? Let’s call it Caulicannon.

On top of good flavors, the texture combination works really well here. All on its own, I do generally prefer either ricing cauliflower or roasting it, rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers! Can’t help thinking this would be excellent with some corned beef or bangers, but it would pair well with anything that goes with mashed potatoes.

Slainte to all!…

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Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)

A low-carb, paleo side dish to go with any Indian feast!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Cauliflower Biryani Rice

This spin on cauliflower rice was originally created to accompany my Tikka Masala Meatballs, but it was so tasty (and is so healthy, by any metric) I thought it deserved its own post. Perfect for Whole 30 – and also happens to be vegan, if you swing that way.

3 cups of riced cauliflower (I pulse it in my food processor) is ABOUT
what I get from one medium head, but if it’s a little more or a little less, don’t sweat it. If you’re using pre-riced cauliflower that’s starting to be sold all over (Trader Joe’s New Seasons, etc.), I just wanted to give you a ballpark amount.

CAULIFLOWER BIRYANI RICE

2 tablespoons coconut oil
1/2 onion, sliced
1 cinnamon stick
4 green cardamom pods
1 teaspoon nigella seeds
1/2 teaspoon  coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon salt (plus more to taste)
3 cups (or thereabouts) cauliflower, riced
1/4 cup sliced almonds
1/4 cup cilantro, chopped

Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can’t find nigella, a.k.a. charnoushka), coriander seeds, and turmeric. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes. Add salt and cauliflower and cook for about 7-8 minutes.

Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 3-4 servings
Ingredients
  • 2 tablespoons coconut oil
  • ½ onion, sliced
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 teaspoon nigella seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon salt (plus more to taste)
  • 3 cups (or thereabouts) cauliflower, riced
  • ¼ cup sliced almonds
  • ¼ cup cilantro, chopped
Instructions
  1. Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can't find nigella, a.k.a. charnoushka), coriander seeds, and turmeric.
  2. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes.
  3. Add salt and cauliflower and cook for about 7-8 minutes.
  4. Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Paleo, vegan, Whole 30 Cauliflower Biryani Rice

— posted by Anne

Genius Almond Milk Triple Mushroom Soup

Almond Milk Mushroom Soup

Almond Milk Mushroom Soup

This is a revolutionary idea: Cream-less Cream of Mushroom Soup. A revelation, I tell you.

There is something about the almond flavor that pairs perfectly with the mushrooms. It just really, really works. This guilt-free creamy soup tastes decadent and rich, yet it is low fat and low carb and full of mushroom-y goodness.

It’s not only Whole30, it is low-carb, low-fat and vegan as well. One of the healthiest (and yummiest!) things I have put in my mouth this year. So far anyway. Mushrooms are one of the best things humans can eat. They are nothing short of miraculous, health-wise. They are effective cancer fighters, particularly breast cancer, they lower cholesterol, improve immune systems, help burn fat and are packed with vitamins and minerals. Instead of “an apple a day,” perhaps we should eat a pound of mushrooms a day.

One of my favorite type of garnish/sauce is chimichurri. It adds a powerful flavor punch to any dish that has it is spooned on top. If you put a fresh chimichurri on top of a piece of shoe leather, I am pretty sure I would eat it and rave about its deliciousness.

I decided to add diced raw mushroom to standard chimichurri. This was a spectacular topping to the mushroom soup. So, so, SO good.

Almond Milk Mushroom Soup

ALMOND MILK TRIPLE MUSHROOM SOUP
with Raw Mushroom Chimichurri Topping

2 ounces dried shitake mushrooms
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
32 ounces vegetable broth
4 cups unsweetened almond milk

Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.

In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.

Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.

Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.

Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.

Raw mushroom chimichurri: Stir together 1/2 cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; 1/4 cup extra virgin olive oil; and 1/2 cup diced white button mushrooms. Let sit for 10 minutes before serving.

Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 2 ounces dried shitake mushrooms
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 32 ounces vegetable broth
  • 4 cups unsweetened almond milk
Instructions
  1. Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.
  2. In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.
  3. Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.
  4. Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.
  5. Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.
  6. Raw mushroom chimichurri: Stir together ½ cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; ¼ cup extra virgin olive oil; and ½ cup diced white button mushrooms. Let sit for 10 minutes before serving.

Other food bloggers do vegan mushroom soups:

Vegan Mushroom Soup, Cookin Canuck
Oyster Mushroom Bisque, The Blender Girl
Vegan Chanterelle Cream Soup, My New Roots

Charred Onion Petals (Whole30) (Low Carb) (Vegan)

Your next culinary adventure: Charred Onion Petals!
Stuffed Charred Onion Petals

Onions are just as wonderful to stuff for an entree as bell peppers. Maybe even better. For so many reasons.

Onions turn soft and sweet when cooked slowly. And this technique is genius because it adds just a little char to your dish.

I saw this technique in Bon Appetit Magazine in January and knew I had to try it. I have been a longtime fan of stuffed peppers, and so when I saw this my first thought was – GENIUS.  I mean – why should bell peppers have all the fun? I tried this trick twice and found that the onion petals cook perfectly just on the stovetop – no need for cooking in the oven. All you do is heat a large, heavy bottomed skillet (I used cast iron) to high heat. The, add the oil and the onion halves cut side down and immediately turn the heat to low. Then, if you cover and cook for about 15 to 20 minutes on your stovetop, they have the perfect texture. You could use the oven if you like after charring them at high heat on the stovetop.

You can fill these beautiful petals with any filling you would use to stuff a bell pepper or tomato. Don’t get me wrong, I love the 70’s classic stuffed bell peppers. You can also fill them with sandwich fillings – think of it! Bread-free sandwiches! These are fabulous to stuff with tuna salad or a fiesta quinoa salad ( in the photos!) and pick them up and eat them just like an open face sandwich!

There are lots of recipes out there for using the whole onion to stuff. I like the approach of just using the individual onion petals, because the onion doesn’t completely take over the dish – just provides an edible bowl – and add some onion flavor.

Charred Onion Petals

Charred Onion Petals

3 large sweet onions (such as Vidalia or Walla Walla)
2 tablespoons high smoke point oil (I used coconut oil)
Kosher salt

Cut onions in half from pole to pole, through root ends. Remove outer paper skins.

Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.

Let cool to warm. Separate onions into individual petals.

Stuffed Charred Onion Petals

Stuffed Charred Onion Petals (Whole30) (Low Carb) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons high smoke point oil (I used coconut oil)
  • Kosher salt
Instructions
  1. Cut onions in half from pole to pole, through root ends. Remove outer paper skins.
  2. Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.
  3. Let cool to warm. Separate onions into individual petals.

Other bloggers stuff onions:

Roasted Onions with Quinoa Curry, Healthy Green Kitchen
Provencal Stuffed Onions, The View from Great Island
Sausage Stuffed Red Onions, Handle the Heat
Stuffed Onions, Give Recipe
Persian Stuffed Onions, Not Derby Pie

Chicken Tikka Masala Meatballs (Whole 30) (Paleo)

A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice #whole30 #GF #dairyfree

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice – coming soon!

If you’re a fan of this dish already, you’re probably aware that it is technically NOT a purely authentic Indian dish, but was rather developed in the UK (and of course heavily influenced by Indian cuisine). As I’ve been experimenting with a variety of meatball combinations on a recent Whole 30, the idea for this variation seemed like a very necessary natural addition to my repertoire.

Note on preparation: I like to make the meatball mixture the night before, so as to let the flavors ‘marinate’ a bit, as you would do with the chicken if you were making the original dish. But you can easily do it all in one go as well. …

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Heart Healthy Roasted Beet Salad (Whole30)

Heart Healthy Beet Salad

So why is it that on a day we celebrate things of the heart, we eat food that is so, so bad for your heart?

I say we start a revolution, a culture change! Let’s start a new tradition of eating heart-healthy foods on Valentine’s Day! Who’s with me?

First dish to make: Heart Beet Salad. (See how I did that – Heart. Beet.)

Beets are amazingly good for you. They have anti-oxidant, anti-inflammatory and detoxification benefits in abundance. They are full of betanins, which have been known to reduce heart disease and certain cancers, especially colon cancer. Some believe that regular consumption of beets is what causes Russia to have such a large centenarian population. Why WOULDN’T you feed your sweetheart beets on Valentine’s Day? We want our sweethearts to live long, healthy lives, don’t we?

Roasted Beet Salad

Here’s how easy this one is:

Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.

Slice the beets into slices that are a little thicker than 1/4 inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.

Take fresh Mozzarella (if you’re doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than 1/4 inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.

Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top – I used roasted hazelnuts.

Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Heart Healthy Roasted Beet Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 large whole beets
  • 1 ball of fresh Mozzarella cheese
  • A few slices of cucumber
  • Toasted hazelnuts for garnish
  • A few tablespoons of vinaigrette
Instructions
  1. Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.
  2. Slice the beets into slices that are a little thicker than ¼ inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.
  3. Take fresh Mozzarella (if you're doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than ¼ inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.
  4. Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top - I used roasted hazelnuts.
  5. Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Other bloggers do beet salads:

Warm Braised Beet Salad, Jeanette’s Healthy Living
Roasted Beet Salad with Walnuts, Girl Gone Gourmet
Grapefruit Beet Salad, Sunday Suppers

Whole 30 Zoodles Puttanesca (Low Carb) (Paleo)

The flavor POW of puttanesca sauce meets the low-carb, Whole 30 friendly zucchini noodle. 

Zoodles alla Puttanesca

Zoodles alla Puttanesca

For those of you continuing Whole 30 from a January start, those who are starting anew in February,  or those whoi are just  keeping with generally paleo principles, this dish is a total pleaser. It happens to be low carb, paleo, gluten, grain and dairy-free, all the dietary superlatives (save for vegan, thanks to the anchovies), but really, it’s all about gorgeous flavors made with nourishing veggies (plus those aforementioned anchovies). You can put the whole shebang together in 20-30 minutes, or you can prep the sauce the night before to let (almost) all the ingredients do that magical meddling thing they do, then whip the zucchini noodles together when you reheat the sauce and toss in the parsley. Whatever your fancy, puttanesca is a perfect vehicle for zoodles – and vice versa.  …

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Cocoa Crusted Roasted Cauliflower (Whole30) (Low Carb) (Vegan)

Cocoa Crusted Roasted Cauliflower

Some recipes just make you scratch your head in wonder. Cocoa and Cauliflower are two things I never thought I would see in a recipe together. And yet, here we are.

Foodie Boy Genius Justin Warner coated his cauliflower with cocoa powder and then roasted it. They don’t call him a Boy Wonder for nothing. This is a genius dish, I tell you. The cocoa gives the cauliflower a rich, deep satisfying taste.

I thought it needed a little heat and smokiness, so I decided to add smoked paprika in equal parts with the cocoa powder and then some salt. SO delicious. The one thing I will say is that you should eat this right out of the oven, because if it sits, the moisture form the cauliflower florets will make the cocoa soggy and not crusty.

This dish only takes about 5 minutes of prep time. You just toss the cauliflower florets in some olive oil and then dip the florets in the cocoa powder mixture.

And you’ll never look at cauliflower the same way again.

Cocoa Crusted Roasted Cauliflower

Cocoa Crusted Roasted  Cauliflower

1 small head of cauliflower, hard stem removed and broken into florets
1/4 cup extra virgin olive oil
1 tablespoon cocoa powder
1 tablespoon smoked paprika
1 teaspoon salt

Preheat oven to 400 degrees.
Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
Serev warm.

Cocoa Crusted Roasted Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: Serves 4 to 6
Ingredients
  • 1 small head of cauliflower, hard stem removed and broken into florets
  • ¼ cup extra virgin olive oil
  • 1 tablespoon cocoa powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
  3. Serev warm.

Other food bloggers do intriguing cauliflower:

Roasted Curried Cauliflower with Lemon and Cumin, Kalyn’s Kitchen
Honey Roasted Cauliflower with Pine Nuts and Crispy Sage, Food for my Family
Buffalo Ranch Cauliflower Nachos, The Wicked Noodle
Roast Cauliflower with Lemon, Almonds and Pomegranate, Healthy Delicious

Whole 30 Creamy Bacon, Leek and Cauliflower (BLC) Soup

This fabulous bacon, leek and cauliflower soup will hit the midwinter spot – whether you’re doing Whole 30 or not! 

BLC Soup: Creamy Bacon, Leek & Cauliflower. Perfect for #Whole30. #Dairyfree and delish. #paleo

BLC Soup: Bacon, Leek and Cauliflower. Perfect for Whole 30. Dairy-free and delish.

 

If you’ve been joining in on the January Whole 30, you’re in the home stretch! But you might want to make this again (and again, and again) even once your 30 days are up. Totally dairy-free, this manages to be rich and creamy without being heavy. With an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry! You’ll definitely want to drizzle this with either Nom Nom Paleo’s sublime homemade sriracha or the good stuff from the Paleo Chef.

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Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs