Sauteed Red Cabbage with Apple-Paleo

In pursuit of trying new foods, we've recently enjoyed purple sweet potatoes, kohlrabi and rutabaga.  Freshly brewed tea made with the succulent petals of Jamaican hibiscus hip flowers was a tangy refreshing drink.  All the experiments have been successful, and luckily, my husband is open to trying new things.  

Mashed rutabagas are going to be on our menu on a regular basis now.  They are mild-flavored, and a perfect substitute for mashed potatoes.  Even though we both love mashed cauliflower and butternut squash, it's nice to have another option.  For this dinner we enjoyed the rutabagas with a sage, garlic pork roast, and red cabbage with a new twist.  Red cabbage is rich in vitamins A,C and K, as well as potassium and manganese. It's also a great source of polyphenols and beta-carotene,   The cabbage apple combination works well with the background hint of bacon from the fat, and the tang of the sweet and sour from the honey and apple cider vinegar is a perfect compliment.  

1/2 head small to medium red cabbage, core removed, thinly shredded
1 organic apple, peeled and sliced thinly
2 Tbsp. bacon fat (from uncured bacon) or coconut oil 
2 Tbsp. apple cider vinegar
2 Tbsp. honey or maple syrup
1/4 tsp. sea salt (or more to taste)

Melt fat or oil in large fry pan then add apple slices, Saute the apples for a minute or two, then add the cabbage, toss to cover cabbage with the fat, then cover pan.  Cook for about 5 minutes, add the vinegar, honey and salt.  Cover pan and cook another few minutes until tender.  Makes 4 servings.

JK Grain-Free Gourmet Granola and GG Bites Review

As a child, and even as an adult, one of my favorite candies was always the small   rectangular sesame honey bites.  I had stopped enjoying these little nuggets a while back, as I tried to incorporate healthier treats into my diet.  The top ingredient, after sesame seeds, was refined sugar followed by corn syrup, with honey trailing in at the end of the list.  I recently received an updated paleo-friendly version of my old favorite from jk grain-free gourmet, GG Bites.  First off, I had a hard time not consuming the whole bag myself.  I wanted to be able to share some with others to get their opinion as well.  So using great restraint, I set some aside (out of sight, so I wouldn't be tempted) to share with some friends, and of course, my husband.  The reviews were all positive.  On top of having a wonderful sesame crunch, these goodies are made with a combination of almonds and sunflower seeds, sweetened with honey and organic coconut nectar, all non-GMO.  I was tasting testing the Original, but they also have Chocolate, Crushed Chili & Cayenne, Ginger & Black Pepper and Cranberry.  Wow, they all sound irresistible!

When we are not traveling, I typically make my own paleo granola at home, and I do soak and dry the nuts before combining them, jk gourmet does not take this step, but that being said, this is a very tasty granola.  It has been impossible for me to find a grain-free granola as we travel, until now.  jk gourmet produces a full line of paleo-friendly granola.  I was tasting the Cranberry Cashew variety, but they make other intriguing flavors, like Fig & Apricot or Blueberry & Black Currant.  There are seven flavor variations available.  My husband said he liked it best as a trail mix, a friend enjoyed her portion with yogurt, and I tried some with yogurt, some with almond milk and some plain, they were all good!

Just a note, I didn't receive any compensation for writing this review.  These are tasty products, and there is a need for paleo-friendly products in the market place.  I wish them success.

jk gourmet is available for U. S. orders to be shipped from Florida or Canadian orders to be shipped from Toronto.  Check out their website here.  Or call 1-800-608-0465 or e-mail them at info@jkgourmet.com



Paleo Lemon Pepper Chicken


With over 300 recipes on this blog, I would guesstimate that somewhere close to 20% of them have  chicken as the primary ingredient.  Probably not really that many, but seems as though I start numerous blogs with the opening line, "another chicken recipe".  Historically, we have eaten chicken frequently because it is not only easy to create such a diversity of flavors with this meat as a base, but typically it is one of the least expensive proteins (with the exception of eggs).  Turns out that even though we have made the transition to organic, pastured, non-GMO verified chicken, it is still the best buy at the meat market.  As with most of  my recipes, I'm looking for simplicity.  This takes a little time for the chicken to sit in the marinade, but you aren't going to get a much easier prep.  We enjoyed it with mashed cauliflower, sauteed carrots, zucchini and onions, and a tossed salad with an apple cider salad dressing.

4 boneless, skinless chicken thighs
Marinade
1/4 cup fresh lemon juice
3 Tbsp. extra virgin olive oil
2-3 garlic cloves, minced
Zest of one lemon
1/4 tsp. sea salt
1/2 tsp. fresh ground pepper (omit for AIP)
To thicken sauce
1 tsp. tapioca starch (optional)

Thin slices of lemon and parsley for garnish

Combine all the marinade ingredients and pour over the chicken.  Let it marinade for at least one hour two is even better.  Place the chicken in a fry pan along with the marinade over medium heat.  Place the chicken in a fry pan with a lid along with the marinade, cook over medium heat until chicken is cooked through (roughly 10 minutes).  The sauce is served with the chicken, so if you would like to thicken it, mix the tapioca in a small bowl with a tablespoon or so of the sauce, and then add it back into the pan, mix well, bring to a low boil to thicken, then serve.  Makes 2-4 servings.  Garnish with lemon slices and parsley.
Shared with: Fat TuesdayGluten-Free WednesdaysReal Food FridaysGluten Free Fridays,
Paleo AIP Recipe RoundtableCorn-free Everday Link Party

Paleo Maple Coconut Treats with Walnuts

After consuming so many cookies, muffins, pies and other assorted goodies over the Holiday season, I was taking a little break in the kitchen in terms of preparing sweet stuff.  Even healthy sweet stuff should not be a part of our diet on a daily basis.  In trying to come up with a treat that would be low carb, but high in good fats and protein, I came up with the following, but a little restraint is still important.   These go together quickly, but I had a minor set back when I added the refrigerated coconut, maple syrup and walnuts to the melted coconut oil--it turned into a solid, unmixable mass, and the whole bowl needed to be heated in order to combine the ingredients.

1/2 cup organic coconut oil, melted
1/2 cup organic unsweetened coconut
1/4 cup maple syrup (Grade B, if available)
1 cup walnuts, chopped (soaked and dried-see this at Real Food Forager for more info on why)
Pinch of sea salt

Melt coconut oil in saucepan, then over low to medium heat, add the remaining ingredients.  Remove from heat.  Spoon the mixture into mini cupcake pan with liners.  Place in refrigerator until set and then serve.  Unless the temperature in your home is under 70 degrees, the treats will need to be left refrigerated until time to enjoy them.  Makes 24.
Shared with: Fat TuesdayAllergy Free WednesdayGluten Free FridaysReal Food Fridays,
Gluten-Free Wednesdays


Paleo Meatloaf with Bacon and Quick Tomato Sweet and Sour Glaze

Meatloaf is a comfort food that has been a popular entree for decades, and is one of my husband's favorite, but for some reason it is probably only on our menu a few times a year.  With so many recipes in our rotation, and trying different things all the time, some of the basics we enjoy fall off my radar for a while.  Aside from the baking time (about an hour) it's a simple meal to put together.  We enjoyed it with sliced rainbow carrots, peas and a tossed green salad with an apple cider vinegar dressing.

1-pound ground grass fed beef
1-pound ground pork
1 medium onion, chopped
2-3 cloves garlic, minced
1 Tbsp. olive oil
1/4 cup almond flour
1/4 cup almond milk
1 large pastured egg
2 tsp. gluten free Worcestershire sauce
2 tsp. brown mustard
1 tsp. dried thyme
1 tsp. sea salt
1/2 tsp. ground black pepper
Glaze
1 cup homemade paleo ketchup (or organic HFCS-free)
1/2 cup coconut sugar
2 Tbsp. + 2 tsp. apple cider vinegar
Topping
4-5 slices uncured bacon

Preheat oven at 350 degrees.  Saute onion and garlic in oil until soft.  Combine cooked onion and garlic with ground meats, flour, egg, milk, Worcestershire sauce, mustard, spices, mix well.  Shape into loaf shape, top with a few tablespoons of glaze, then top with bacon slices.  Bake for about 60 minutes (until temperature reaches 165 degrees.)  just before removing from oven, turn on the broiler to crisp bacon on top.  Remove from oven and rest for 15 minutes before serving.  Makes 6 servings.  Serve extra glaze on the side.  Shared with Fat Tuesday

Butternut Squash, Apple, Cranberry Gratin-Paleo

The following recipe comes from a blogger I discovered several months ago, Lydia's Flexitarian Kitchen.  Last spring, I shared another one of her great dishes, Bacon Roasted Brussel Sprouts.  The dishes offered are easy (one of my top priorities) and healthy.  As I had mentioned in April, they are not always Paleo, but frequently they can be converted easily, as was the case with this recipe.  It was a simple switch of using almond flour instead of regular flour.  The dish received high ratings from my taste testers, when I served it for dinner a few nights ago.  In fact, this dish, along with her brussel sprouts recipe will be on our table for Christmas dinner this year.

Author: 
Recipe type: casserole
Serves: 10 - 12
Prep time:  
Cook time:  
Total time:  
INGREDIENTS



  • 6 tablespoons grass-fed butter for primal,or coconut oil for Paleo, melted
  • 3 pounds butternut squash, peeled and cut into small cubes
  • 3 apples, cored, peeled and diced
  • A large handful of dried cranberries (about a cup)
  • ¼ cup parsley (fresh or dried)
  • 1 teaspoon dried thyme (less if using fresh)
  • large pinch of cayenne pepper (omit for AIP)
  • salt and pepper (omit for AIP) to taste
  • 1/2 cup almond flour
METHOD
  1. Preheat oven to 350° F and prepare a 9 x 13" (or similar) baking dish with coconut oil.
  2. Toss everything but the almond flour into your largest mixing bowl and mix well.
  3. Sprinkle in the almond flour and turn until everything is coated.
  4. Transfer to the baking dish and bake until the butternut squash and apples are soft, start checking around 30 minutes.
  5. The gratin is tasty at slightly warmer than room temperature but it's better warm. It can be easily reheated in an oven or large microwave.

Fish Veracruz- Paleo

fish veracruz paleo
We've just returned from a one week cruise through the Caribbean.  Departing from Miami, the ship stopped briefly in Grand Cayman, Jamaica, Cozumel, Mexico and Great Stirrup Cay, Bahamas.  While we didn't actually indulge in the following recipe while on this trip, it brought back memories of past trips, where this dish was always one of our favorites as we traveled through Mexico.

Fish Veracruz is a dish that is served throughout Central America and Mexico.  There are probably as many recipes as there are cooks, because every home is going to have there own favorite way of putting the classic dish together.  Typically, the recipe would include jalapeno pepper slices, but we are not fans of spicy foods, so we skipped those.  This sauce had a fresh flavor that was perfect with the fish.  We enjoyed it with mashed sweet potatoes and sauteed kale.

1 1/2 pound mild fish
1-15 oz. can organic no salt diced tomatoes
1 medium onion, sliced
3-4 cloves garlic, minced
4 Tbsp olive oil, divided
1/2 cup green olives with pimentos, sliced
1 Tbsp. capers
Sea salt
Fresh ground pepper

Saute onion and garlic in 2 Tbsp. oil until tender, add tomatoes, olives and capers.  Transfer sauce to a large bowl and set aside, keep warm.  Sprinkle fish with salt and pepper.  In large skillet, heat the additional 2 Tbsp. of oil over medium heat.  Add fish to pan.  Saute for about 5 minutes on one side then flip, cook until cooked through.  Remove from heat and serve topped with the sauce.  Makes 4 servings.   Shared with: Fat TuesdayGluten-Free Wednesdays,