Mediterranean Cauliflower Cous Cous Salad (Paleo, AIP, Vegan)

 

 

 

Check out my latest recipe on Autoimmune Wellness for this remake of one of my childhood favorites! It’s so satisfyingly crunchy, fresh, slightly sweet, but refreshing at the same time! You will absolutely love this side dish packed with veggies! Did you know cruciferous veggies have an important role in liver detox and are cardiac protective!?

 

Get the recipe for Mediterranean Cauliflower Cous Cous!

Garlic-Dill Parsnip Fries (Paleo, AIP, Whole30, Vegan)

 

 

Wooh! This weekend was a friggin’ blast. My twin sis got married to the perfect man, and I got to laugh, cry, and dance my way through the whole thing by her side. This was actually my first time being “in” a wedding as my friends tend to be the I-N-D-E-P-E-N-D-E-N-T type. I took a little break from cooking but now I’ll be back at it as I start my new fieldwork rotation tomorrow, and meal prep is the only way I survive the Monday-Friday.

 

I fed these Garlic-Dill Parnsip Fries to my family as we lazed around all Sunday with our post-wedding hangovers (mine was the sleep-deprived variety). As weird as it sounds, it feels so good to be sore all over from dancing for hours on end. I haven’t had nearly enough fun in my life since the start of this Hashi’s flare, and I’m the type of gal that would rather be enjoying life than worrying about my health. I have a feeling most of you are that way too…

 

We had the best brunch this morning at Cassis in downtown St. Pete… unlimited and it was super easy to stick to Paleo and AIP. I had oysters, crab leg, bacon, honey ham, fruit salad, and roasted beets. I was sad when showed up and realized it was a $40 buffet and almost didn’t get a plate because I assumed all I would be able to eat was fruit. Such a pleasant surprise! We are going to go back for Mother’s Day brunch so we can do it right this time (right = 2 plates).

 

Garlic-Dill Parsnip Fries 

Serves 2-4 | Prep Time 10 minutes | Cook Time 35 minutes

1 lbs parsnips, peeled

1 T coconut oil, melted

3 garlic cloves, crushed

1 T chopped dill, tightly packed

½ tsp sea salt

1. Slice parsnips into fries 2 inches in length and 1/3 inch wide. Place parsnip fries on a large baking sheet with parchment paper.

2. Whisk together remaining ingredients in a small bowl. Pour over fries and toss to coat.

3. Bake at 375 degrees for 25 minutes. Flip fries and Increase oven temperature to 450 degrees and bake for another 10 minutes.

Honey-Lime Chicken & Strawberry Salad (Paleo, AIP, Whole30)

 

 

Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!

 

AIP Instant Oatmeal (Starch and Coconut-Free)

 

 

With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.

 

All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.

 

Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!

 

AIP Instant Oatmeal

Serves 1 | Ready in 5 minuets

2 Yellow Summer Squash, cubed

½ tsp Cinnamon

1/8 tsp Ground Cloves

2 tsp Honey

1 T Grass Fed Gelatin

Pinch Sea Salt

For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)

Optional Thickeners (Note: These contain starch or coconut): sweet potato flour (1-2 T), coconut flour (2 tsp), arrowroot starch (1 tsp)

  1. Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
  2. Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
  3. Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.

Grilled Steak & Cucumber Noodle Bowl

 

grilled steak bowl paleo

 

 

Whether you’re on Paleo, AIP or doing a Whole30 or 21dsd, this grilled steak & fresh cucumber noodle bowl will hit the spot!

Yazum! This was so fresh and delicious. Yazum is not a foreign language for the word “delIcious” by the way, but the exact sound that exited my mouth when I twirled a cucumber noodle around a tender piece of grassfed grilled steak.

 

Wish me luck – tomorrow I have to call ABC Kitchen at exactly 8 am to get a dinner reservation for a bachelorette party I am planning in NYC. My poor Sprint cellphone service could make or break the whole shebang. It’ll probably all work out – I am just being dramatic for sensational reading purposes.

 

I do have several more trips this year to look forward to – Atlanta for a wedding, NYC for some bacheloretting, Sedona and Scottsdale for the honeymooning, then Florida for the holidays. Dats a lot of stinky airplane.

 

I’ll actually be moving to Atlanta for a few months in January for school… more on that later, but I am excited to explore a new city. You would think I wouldn’t be sick of Chicago after only 16 months of living here, but you would be wrong. I’m in a land of sidewalks with nowhere to go but into a rubber-floored gym.

 

My body wants grass bad, and not the kind that would get me in trouble with the law. That just reminded me – I rolled around the grass in San Diego and my back got eaten alive by a bunch of flies that bite. Didn’t know that was a thing.

 

 

grilled steak bowl paleo

 

 

 

Grilled Steak & Cucumber Noodle Bowl

Prep Time :10 Cook Time :10 Serves 2


Ingredients

Directions

  1. Preheat a grill to medium-high. Remove skirt steak from fridge 30 minutes prior to grilling and sprinkle with ¼ tsp salt. Brush each side with olive oil to prevent sticking. Grill about 4-5 minutes per side to your desired doneness. Mine is grilled medium-rare and let rest 5 minutes before slicing. 
  2. Meanwhile, use a spiralizerpan> to make long cucumber noodles. Do so by slicing the cucumber in half width-wise and spiralize each half. Alternatively, you can use a julienne peeler to create long noodles. 
  3. Place cucumber noodles in a strainer set over the sink. Toss with ¼ tsp sea salt and let sit for 10 minutes. The salt helps the cucumber "sweat" out extra moisture. Remove excess liquid from cucumber by squeezing noodles with your hand.
  4. Toss cucumber noodles and remaining ingredients in a bowl. Top with thinly sliced skirt steak and serve.

Recipe Notes

 

 

 

Got the grill out? Try my Grilled Chicken Kabobs with Orange, Olive & Oregano!

 

 

Pesto Pasta w/ Roasted Grapes+ Caramelized Leeks

Pasta_edited.jpg

I listen to  A LOT of “Paleo” /health podcasts (Balanced Bites, Fat Burning Man, Bulletproof Exec are my favorites) when I work out. I stopped listening to music because it seemed like 45 minutes of lost opportunity to learn something new. Recently, Stefani Ruper of the new book “Sexy by Nature” has been guesting on shows. I bought her book on Amazon after hearing her talk about revolutionizing how women see themselves. Most of us spend the day juding ourselves and others in purely superficial ways.

 

Guilty. It’s something I am working on and I think her book will give me the evidence needed to help me change my thought habits. It’s extremely dehumanizing that we live in a society that tells us our worth comes from the surface. The $13 billion pornography industry is one of our worst enemies, in my opinion. In college, I did a speech in my public speaking class about the consequences of pornography introduction in our male youth. I asked the class “How many of you know someone who is addicted to porn?”, 30 out of the 36 students raised their hands. I then asked “How many of you think Internet pornography should be regulated?” Nobody’s hand went up.

 

The sexualization of women in the media (including fashion magazines) is out of control. It’s hard not to feed into it when you’re inundated with sexy makeup ads starting at age 6. It’s in our 20’s and 30’s that I think, as women, we finally have the maturity and emotional intelligence to shed ourselves of these suffocating thoughts.

 

I have found that by eating real whole food, I have been able to let go of a lot of negative body images. I eat A LOT more calorie-wise than I used to, but I don’t EVER stress about food, quantity, or calories. I nourish from the inside and it shows on the outside. It’s really been freeing. It seems that’s what Stefani’s book is going to be about: letting go of self-judgment and realizing that we’re much more than crows feet + saddlebags. Can you imagine how absolutely boring we would be if we were just a shell?

 

On to food talk: this pasta recipe requires a spiralizer to get those perfect sweet potato noodles. I highly suggest buying one on Amazon; they are super affordable and so versatile. There’s a ton of flavor here. No meat – but if you’re looking to up the protein, some shredded chicken thighs or ground pork woudl go nice.

Pesto Pasta with Caramelized Leeks + Roasted Grapes 

2 servings | 40 minutes

1 cup red grapes

1 leek, thinly sliced, white part only

1 1/2 T coconut oil, divided

1 large sweet potato, scrubbed and peeled

Walnut Basil Pesto

1 cup basil leaves, tightly packed

¾ cup walnut halves

¼ cup olive oil

1 tsp lemon juice

1 garlic clove, crushed

¼ tsp salt

  1. Preheat oven to 375 degrees. Roast grapes on a parchment-lined baking sheet for 25 minutes, stirring halfway through the baking time. Set aside.
  2. While grapes are roasting, make the rest of the recipe to save time.
  3. Heat 1 T coconut oil over medium heat in a skillet. Add sliced leeks to pan and do not disturb for 3 minutes. Stir the leeks, turn heat to low, then cover with a lid for 10 -12 minutes. Stir periodically so they do not burn. Set aside.
  4. To make pesto: Combine all ingredients in food processor. Set aside.
  5. Run sweet potato through your spiralizer to make long noodles.
  6. Heat ½ T coconut oil in skillet over medium heat. Add sweet potato noodles and cook for 5-6 minutes, tossing often with tongs, until they are cooked through but not mushy.
  7. Remove skillet from stove and gently stir in grapes, leeks, and 3 T pesto.
  8. Serve with a dollop of pesto and a drizzle of olive oil.