Vegetable side dish

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium sweet potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes.

Lamb, for a change....

12 lamb cutlets;

1 big celeriac;

3 tbsp. lemon juice;

½ cup extra-virgin olive oil;

1 bunch fresh thyme;

2 oz. pitted black olives;

2 tbsp. fresh parsley, chopped;

Sea salt and freshly ground black pepper to taste;

Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, the lemon juice, and half of the olive oil. Make sure all the cutlets are well coated and cover. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).

1. Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on a high heat. Once the water has reached the boiling point, cover and remove from the heat. Let sit about 20 minutes, until the celeriac is soft.
2. Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
3. Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
4. Serve the cutlets on top of the warm celeriac mixture.

Salmon, sweet potato and broccoli chowder

Ingredients

1 large onion
3 tablespoons butter
1/4 cup arrowroot
3 cups chicken broth
1 can coconut milk
1 large sweet potato, peeled & diced
1 bay leaf
1 tsp fresh thyme
1 pound salmon cut into 1 inch cubes
! broccoli stalk cut into pieces
salt & pepper

Cook the onion in the butter in a medium saucepan until softened
Add arrowroot and stir until smooth.  Add chicken stock and coconut milk slowly
Add sweet potatoes, bay leaf and thyme and simmer for about 8 mins
Add salmon and broccoli and cook for about 7 minutes more.

Zucchini salad

Ingredients:1 lb fresh zucchini, sliced very thin
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 lb. grape tomatoes, diced
3/4 cup black olives, sliced
10-12 large basil leaves
1 T. chopped Italian parsley
1/2 red onion sliced thin
2 TBSP red wine vinegar
salt and pepper to taste

Slice the zucchini into thin rounds.  Place zucchini in a large colander and sprinkle generously with salt to allow to "sweat" for 30 minutes.  Slice your onion into thin slices and place in a large bowl.
Place olive oil and garlic in a cold non-stick skillet, then heat over medium until garlic is fragrant about 2-3 minutes.  Set aside to cool.
Rinse and drain zucchini, pat dry and place in the bowl with the onion. Add tomatoes, olives, basil, and parsley and toss gently to combine.
In a small bowl, whisk the olive oil and vinegar, then pour over the veggies and toss to coat.  Add salt and pepper to taste. 

Meatloaf recipe

Ingredients

Meat mixture:
2lbs ground beef
2 eggs
3 scallions
1 onion
3 cloves garlic
6 mushrooms
oregano
cayenne
rosemary
salt & pepper

spinach
4 oz Chevre cheese
2 tbsp tomato paste

Chop onion and mushrooms in a blender. 
Add to meat, scallions, eggs and seasoning.   Mix well.
Put meat mixture on plastic wrap and flatten out. 
Crumble cheese and place in middle of the meat mixture.  Add a large handful of spinach. 
Use the plastic wrap to fold ends of the meat mixture over. 
Turn into a baking dish and cook at 425 for 50 mins to 1 hour.

Paleo deviled eggs

Deviled eggs are going to be paleo if you make your own mayonnaise, but surely it has to be better if you add bacon!!!!

First put the eggs in the pot in cold water. Then turn on the stove, let the water come to a boil, and immediately turn it off again. Leave the pot on the stove, and let the eggs sit undisturbed for 10-15 minutes in the hot water – this way, they cook all the way through, but they don’t get that unappetizing gray color and chalky texture of overcooked yolks.

12 large eggs

4 slices of bacon

6 cherry tomatoes, minced

4 tbsp. minced lettuce

¼ cup of Paleo mayonnaise

Sea salt and freshly ground black pepper to taste

1. On the stove, hard-boil the eggs (this usually takes 10 to 12 minutes, see instructions in the introduction of this recipe). Once the eggs are done, remove the shells.
2. While the eggs are cooking, cook the bacon over a medium-high heat until nice and crispy, about 4 to 5 minutes. Mince the cooked bacon into tiny pieces.
3. Cut the eggs in half lengthwise, and remove the yolks. Place all the yolks in a medium bowl, and keep the whites aside.
4. Add the mayonnaise to the egg yolks, and combine with a fork until you get a nice soft texture.
5. Add the bacon and tomatoes to the egg yolk and mayonnaise.
6. Season with sea salt and black pepper to taste, and mix again.
7. Fill each egg white with the yolk mixture, about 1 tbsp. each, and garnish with minced lettuce.
8. Refrigerate about 20 minutes before serving.

Another breakfast idea

Ingredients

• ½ cup sliced almonds
• ½ cup pumpkin seeds (pepitas)
• ½ cup pecans, chopped
• 8-10 dried dates, pits removed, then chopped
• ½ cup pumpkin puree
• ⅓ cup coconut oil, melted
• ⅓ cup unsweetened shredded coconut
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• pinch of salt

Instructions

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
3. Then add your nuts, seeds, and dates and mix well with your wet ingredients.
4. Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
5. Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
6. LET COOL. Letting the granola cool will help it harden up, and that’s what you want from granola.