I love salmon but was looking for a stuffed recipe to try something a little different. I found this paleo one that uses shrimp and almond flour mix for the stuffing base, and it was amazing! Definitely give it a try (Adapted from The Paleo Foodie Kitchen).
- 2 pieces of salmon (up to a lb.)
- about 10 medium fresh shrimp (6 oz), peeled, deveined and chopped
- 1 large egg
- 2 tbsp raw onions, chopped
- 2 tbsp parsley, chopped
- 2 tbsp almond flour
- 2 tbsp lard or butter
- 1 clove garlic, minced
- 1 tbsp old bay
- salt and pepper to taste
- Preheat oven to 375F.
- Mix the chopped raw shrimp, egg, onions, parsley, almond meal, 1tbsp lard, garlic, old bay, salt and pepper. Set aside.
- Lightly season the salmon pieces with salt and pepper. Heat a cast iron pan on high and add the rest of the lard. Pan sear the salmon 1-2 minutes per side.
- Move the salmon to an ovenproof dish and top each piece with 2 tbsp (or more!) of the shrimp topping. Lightly brush the top with a little bit of lard and bake in the oven for 15 minutes.
- Afterwards, set your oven to broil and cook for about 3 more minutes until the top becomes crispy.
Asparagus contains fiber, folate, chromium and vitamins A, C, E and K. This a tasty and nutritious side dish that can be prepared a few different ways! Today I decided to roast mine and serve with a lemon vinaigrette. (Adapted from Paleo Newbie)
- Preheat oven to 375 degrees
- Spread out 1 bunch of fresh asparagus on a foil lined cookie sheet
- Drizzle with olive oil
- Roast in oven about 7-10 minutes
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh-squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and lemon pepper, to taste
- Whisk white vinegar, dijon mustard and lemon juice together
- Next slowly whisk in the olive oil
- Season to taste with salt and pepper
- Serve over warm roasted asparagus
A quick and easy dairy free dessert! I cut up some apricots, plums, and blackberries and topped with a dollop of coconut whipped cream.
Coconut Whipped Cream
- Cream from 1 can of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
- 1/2 teaspoon vanilla
- 1 teaspoon honey
- Mix with electric mixer or food process for about a minute
- Top over your favorite fruits, sprinkle with cinnamon, and drizzle with honey.
I love a good steamed artichoke! It makes for a yummy appetizer or side. I enjoy pairing it with this avocado dipping sauce as a healthier alternative to butter or hollandaise sauce.
- Fill saucepan with a few inches of water and bring to a boil.
- Trim two artichokes by slicing off the pointy tips and cut in half.
- Place in the water and steam covered until the leaves are easily pierced and removed from the the heart (about 20-25 minutes)
- Strain and cool
Avocado Dipping Sauce:
- 1/2 ripe avocado
- 2 tablespoons lemon juice
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- salt & pepper to taste
- Mix or food process until smooth and creamy.
- Dip meaty parts of leaves into the sauce and bite off!
- As you get closer to the heart the leaves become meatier and more tender!
- Enjoy 🙂
These brownies are super fudgy and full of flavor. They do need to be prepared the night before serving to ensure they are set, however the wait is well worth it! Zucchini is an awesome source of dietary fiber as well as manganese, vitamin C, vitamin A, magnesium, folate, potassium, copper, and phosphorus. So if you’re determined to get your chocolate fix one way or another, you may as well make it a healthier one and try these out!
- 1/2 cup shredded zucchini
- 1/3 cup applesauce
- 1 cup plus 2 tbsp water
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal
- 1/2 cup coconut oil (or sub. vegetable oil)
- 3/4 cup cocoa powder
- 1 cup coconut flour (or sub. blanched almond flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup coconut sugar (or sub. regular sugar)
- 1/2 cup chocolate chips (optional)
- 1/2 cup cocoa powder
- 2 tbsp pure maple syrup or honey
- 1/2 cup virgin coconut oil, melted
Instructions (makes about 20-24 squares)
- Preheat oven to 350F and line a 9×13 baking dish.
- Use food processor to shred zucchini until fine.
- Whisk the first six ingredients in a mixing bowl and let sit at least 5 minutes.
- Meanwhile combine remaining ingredients in a seperate bowl.
- Pour the wet mix into the dry and stir until evenly mixed.
- Pour into the baking dish and spread the batter smooth.
- Bake 25 minutes, and then remove from oven and pat down with spatula (even if it appears undercooked it will firm up once refrigerated overnight!)
- Place brownies in the fridge and once they are a bit cooled mix the frosting ingredients together to form a sauce.
- Spread the sauce over the zucchini brownies, then fridge or freeze brownies overnight or for several hours to allow them to set and become even more flavorful before serving.
Deviled eggs are an easy yet classic party appetizer! I decided to make these in lieu of the traditional hard boiled eggs served at the passover seder in order to spice things up. You can also make them ahead of time for a quick breakfast, lunch or midday snack.
- 6 eggs
- 1/4 cup mayonnaise (make your own mayonnaise for paleo!)
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.
- Heat on high until water begins to boil
- Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water.
- Gently dry with paper towels.
- Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
A recipe passed to me by my Aunt Linda, Charoset is a traditional Jewish food eaten alongside matzah at the Passover Sedar. A combination of fruit and nuts, this sweet mix is a shame to be eaten only once a year! Stuffed charoset chicken breasts, charoset lettuce wraps or even paired alongside a bit of savory brisket are just a few of the different ways to eat this healthy side dish.
Ingredients (makes 1 & 1/3 cup)
- 1/2 cup Pitted Dates
- 1/2 Cup Raisins
- 1/2 cup pecans
- 1 medium orange, peeled, seeded & sectioned
- 1/2 tsp ground cinnamon
- 2 tbsp sweet red wine
- In a food processor combine dates, raisins, pecans, orange sections and cinnamon.
- Cover and process till reaches a coarse consistency
- Stir in the wine and serve!
Smoothie bowls are seriously trendy right now, but way too expensive to buy out! Today I made a Peach Strawberry one and decorated it with some of my favorite toppings like shredded coconut, kiwi, chia seeds, and almond slivers. The hardest part about making this is that it looks so pretty you almost don’t want to take that first bite!
- 1/2 cup frozen strawberries
- 1 frozen banana
- 1/2 cup frozen peaches
- 1/2 cup almond milk
- 2 Tbsp flaxseed meal
- In a blender, mix together the frozen strawberries, peaches, banana, almond milk and flaxseed (add more milk or ice if needed to get your desired consistency, however smoothie bowls are typically thicker like ice cream)
- Pour into a bowl, and top with your favorite add-ons!