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,

Paleo Chicken Stir Fry

Visiting a local Farmers Market this past weekend, we loaded up on a wide array of fresh, organic veggies.  Deciding on the evening's menu was a no brainer.  Throwing a selection of the vegetables into a large fry pan with some chicken and ginger, we had a meal for four on the table in less than 30 minutes.  Served with a mixed lettuce salad with sweet cucumbers and vine-ripe tomatoes, topped with a Raspberry Balsalmic Salad Dressing, it was a tasty, quick and healthy dinner.

Paleo Chicken Stir Fry

1-pound boneless, skinless chicken breast or thighs, cut in chunks
2 Tbsp. (or more if needed) olive or coconut oil
1 medium onion, sliced
4-5 garlic cloves, minced
8 oz. mushrooms, sliced
4 small carrots, sliced (about ½ pound)
4 heads baby bok choy, bottom trimmed, cut in 1/2 inch slices 
1-2 small to medium zucchini, sliced
1/2 Tbsp. tapioca starch
1/2 cup chicken stock, homemade or gluten free
2 Tbsp. (or more) fresh ginger, grated
1-2 Tbsp. coconut aminos, or more to taste

Saute chicken in oil in a large skillet or wok to start browning, add onion, mushrooms, carrots and garlic to the pan, continue cooking until veggies are tender and chicken is cooked through, then sprinkle tapioca over the veggies. toss veggies, then add chicken stock and toss all ingredients again to thoroughly combine.  Cook over medium high heat for 1-2 minutes until sauce starts to thicken.  Add bok choy and zucchini to the pan.  Cook until firm tender, season with ginger and coconut aminos to taste.  Serves 4.  Shared with: Fat Tuesday, Allergy Free WednesdayGluten-Free WednesdaysPaleo AIP Recipe RoundtableReal Food Friday

Chocolate Mousse- Paleo

chocolate mousse-paleo
We are coming up to Thanksgiving in a couple of days, and this may not be the type of recipe you would plan to make for the Holidays.  But, not everyone enjoys traditional pumpkin or pecan pies, and for readers outside of the U. S., I thought it would be nice to offer a simple, tasty dessert.  This is a treat that we have enjoyed countless times and frequently serve to guest.  Typically, we will enjoy it topped with coconut whipped cream, but I decided to skip that when making it this time.  The recipe takes only a few minutes to prepare, it just requires a little patience for the gelatin to set.  I prefer using Grade B maple syrup when it is available.  It provides a richer, mellower sweetness than the Grade A, but that works too.  Hope you enjoy it as much as we do!

1 can (14 oz.) coconut milk
1/4 cup maple syrup (Grade B, if available)
1 Tbsp. gelatin (I use Great Lakes)
1/4 cup cocoa powder
dash of sea salt

Pour coconut milk in a medium sauce pan, bring to a low boil.  Sprinkle gelatin over the top, and then mix in with a whisk until thoroughly dissolved.  Stir in syrup, cocoa powder and salt.  Pour through a small sieve (to remove any undissolved gelatin or cocoa) into custard cups.  Place in refrigerator for 1-2 hours until set.  Makes 4 servings.  Top with coconut whipped cream, if desired.
Shared with: Fat TuesdayAllergy-Free WednesdayGluten-Free WednesdaysReal Food Friday

Watch the Global Premiere of Origins the Movie

Watch the Global Premiere of Origins the Movie: From November 13th through November 22nd, watch the feature-length movie Origins for FREE from filmmaker Pedram Shojai. #OriginsFilm @Well_Org  Link here to Origins

Beautiful photography in this documentary, with leading experts, reveals the underlying causes of the primary health issues for our world.  This is a must see!  The free premiere ends soon, so take time to watch it now.  P. S. I don't receive any compensation for this recommendation.  Most of my readers are probably familiar with many of the concepts presented in this film, but the scope of the discussions, from pesticides to pharmaceuticals to our diet, are illuminating and an excellent reminder of the disastrous effects on our health.



Coconut Macaroons-Paleo

paleo macaroons
Recently craving some macaroons, my friend, Gloria Apple, forwarded the recipe she had tweaked.  I altered it a little bit further for our tastes.  The following is a moist, perfectly sweet macaroon.  For something a little different, the addition of mini chocolate chip takes them to another level.  Originally prepared to be enjoyed  during Passover, the traditional sweet contains no flour and uses only egg whites for leavening.  But the treat is now enjoyed the world over, year-round.  These were a winner with all my taste testers!

3 cups organic shredded unsweetened coconut (medium cut, if available)
4 egg whites, beaten until stiff
1/4 cup raw honey
1/4 cup maple syrup
2 tsp. almond extract
1 tsp. vanilla extract
1/8 tsp. fine sea salt
1/2 cup mini chocolate chips, dairy-free (optional)

Preheat oven to 350 degrees.  Cover cookie sheets with parchment paper.  In a large bowl, combine  honey, maple syrup, almond and vanilla extract and salt.  Mix well, then add the coconut and mix thoroughly.  In a separate bowl, beat egg whites until stiff, fold them into the coconut mixture.  Spoon a heaping teaspoon (not measuring spoon) onto the cookie sheet.  Shape into a firm mound with you fingers.  Bake until lightly golden brown, about 15-20 minutes.  Makes about 45 cookies.
Shared with: Fat TuesdayAllergy Free WednesdayGluten-Free WednesdaysReal Food Fridays

Basil Zucchini Chicken- Paleo

paleo chicken
Another chicken recipe!  But we do tend to eat chicken frequently, and we enjoy having our menu mixed up a bit, so I'm always trying to figure out different ways to prepare it.  Also there is the issue of what happens to be on hand.
With this dinner, I was trying to empty our the refrigerator.  So a little bit of this, a little bit of that and next thing you know we are sitting down to a very tasty dinner.  From beginning to end, it took less than 30 minutes, and that included the salad that was prepped while the chicken broth was reducing to enhance the flavor.  As another one pot meal, the cleanup is as easy as the preparation.  Steamed broccoli was a super easy side to serve with it.

4 boneless, skinless pastured chicken thighs or chicken tenderloins, cut in large chunks (about 1 pound)
1-cup gluten free or homemade chicken stock
2-3 medium organic zucchini, 1/2 inch slices
3/4 cup roasted cashews (optional, delete for AIP)
1/2 medium onion, chopped
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 Tbsp. olive oil
1/4 tsp. sea salt or to taste
Pepper to taste (delete for AIP)

In a 12-inch fry pan, saute onion in oil until tender, add chicken broth and chicken to pan over medium heat until chicken is done and broth is reduced to about 1/4 cup.  Add zucchini and cook an additional 4 minutes, then add cashews, basil, parsley, salt and pepper.  Then serve.  Makes 4 servings.  Shared with: Fat TuesdayGluten Free WednesdaysAllergy Free WednesdaysPaleo AIP Recipe RoundtableReal Food Fridays