Fresh Tomato Basil Vinaigrette (Paleo, Whole30)

Summer, summer, summer time.

Time to sit back and unwind.

Just a bit of a break from the norm (were you singing along?) with this tomato basil vinaigrette. Fresh summer tomatoes are one of my favorite things. Juicy. Sweet. With just a sprinkle of salt. And lately, as a vinaigrette. With basil, of course. Because tomatoes and basil just belong together.

If you like tomatoes, I think you will love this vinaigrette.

60+ Paleo Spiralizer Recipes plus How to Avoid Buying a Counterfeit Paderno Spiral Slicer

Guess who's back...back again? Well, it's been a long time, my friends. It's been a crazy, stressful summer around here, so I apologize for not posting. I hope that you are all enjoying summer wherever you are.

A few months ago, my spiralizer broke. Since I have recommended this spiralizer before, especially to those of you on Facebook, I figured I should tell you guys what I found out. I purchased (what I thought was) the Paderno vegetable spiral slicer back in September, but at the end of May (after only using it a few times a month), part of the handle broke. Turns out it was a counterfeit unit (purchased through Amazon, but sold by another seller).

I also scoured the Internet for spiralizer recipes from many talented bloggers. For those of you that already have a spiralizer or plan to get one, I didn't want to leave you hanging without recipes to use this thing. It only took me a few months to put this together. ;-)

So...after contacting the company, Paderno World Cuisine, this is what I learned from the CEO:

Tangy Marinated Slaw, No-Mayo (Paleo, Autoimmune Protocol, Whole30)

Cabbage has always been one of those vegetables that I have tried to learn to love many different times. But no matter what I do with it, even trying the undoubtedly delicious (for most) World's Best Braised Cabbage from Nom Nom Paleo, it's just not my favorite thing. Yet, over St. Patrick's Day weekend, I found myself with five, maybe six, heads of cabbage. I'm a sucker for a deal and at 39 cents a pound, I may have gone just a little overboard. Just a little. Don't worry, I only hoard cabbage (and avocados).

 

Carrot Top Pesto (nut-free) with Roasted Carrots

I didn't always like cooked carrots. My first memories are of those mushy, boiled ones. Probably from a can. They made their appearance at home and were a regular feature in school lunches. That was when my strong dislike for cooked carrots began. Once I hit adulthood, I was free. No more cooked carrots for me. Even when I moved into my first apartment and begin cooking everyday, carrots were off the menu. The blurry memory of sitting at the dinner table with nothing but carrots left on my plate was enough to make me swear them off forever.

Or so I thought...

It wasn't until I started following paleo over a year ago that I decided to try out roasted carrots. I was roasting every other vegetable known to man (I like to exaggerate), so there was no reason to leave out the carrot. At first, I sliced them and tossed them with coconut oil and cumin. They were divine and I was hooked. No mushy carrots are welcome here. But, although these roasted carrots are delicious on their own, this recipe isn't really about the carrots...

Roasted Cauliflower Steaks with Chimichurri (Paleo, Autoimmune, Whole30)

So...I love a good steak. Cauliflower steak, of course.

I'm kidding. I actually really, really love a good steak. But a steak is rare around here. (Actually, I take mine medium.) Steak is really not in my budget unless I catch a good deal. So today, we are replacing beef steaks with cauliflower steaks. They are really good and I love the way they look on a plate. Serve them along side some crispy chicken thighs (if you choose to eat meat, of course).

The best part about cauliflower steaks -- much less mess. Am I the only one that cuts a cauliflower into florets and finds tiny pieces all over the kitchen for a week?  How do they get across the room like that?

Chimichurri (Paleo, Autoimmune, Whole30)

This chimichurri recipe goes along with post for Roasted Cauliflower Steaks with Chimichurri. To serve with cauliflower steaks, find the full post here.

Chimichurri
Makes approximately 1 cup 

What you need:

1 cup packed flat-leaf parsley (about 1/2 cup finely chopped)
1/2 cup packed fresh cilantro
1 tsp dried oregano (or 1 tbsp fresh)
1/2 cup extra virgin olive oil  (more if needed)
2 tbsp red or white wine vinegar*
1 tbsp lemon juice (or additional vinegar)
2-4 cloves garlic (I use 4)
1/2 tsp cumin (optional, omit for AIP)
1/2 - 1 tsp salt, to taste
1/8 - 1/4 pepper, to taste (omit for AIP)

How to make:

By hand:  First, wash and dry your herbs. Mince the garlic, sprinkle it with salt, then crush it with the flat side of your knife. Alternatively, you can use a zester/grater (This is the zester/grater I use). You may use less garlic as desired -- I use 3 or 4 cloves. Remove thick stems from herbs and finely chop the leaves of the parsley, cilantro, then oregano. In a non reactive bowl or mason jar, mix together the garlic, vinegar, lemon juice, cumin, and herbs. Pour in the olive oil (add more if need to cover the herbs). Add salt and pepper to preference. I use 1/2 tsp salt and a few grinds of pepper. Adjust flavors and add more oil if desired.

Food processor: Add everything except for oil to food processor and pulse until you reach desired consistency. Transfer to a nonreactive bowl or mason jar and pour oil over mixture. Add more and adjust flavors as desired.

Let stand for about 20 minutes at room temp. If you make ahead, bring to room temp before serving. This can be refrigerated for several weeks. Serve with cauliflower steaks or regular steaks or anything else desired (you can use it as a marinade as well).


To serve with Roasted Cauliflower Steaks, here is the full recipe.


I purchase most my pantry items from Vitacost in order to save money. If you are a new customer to Vitacost, you can save $10 off your first order using my refer-a-friend link here)


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Crispy Avocado Fried Egg with Yolk Only Option (Egg in a Basket)

There were two motivations behind this recipe. I'm not really sure I can call it a recipe. It's more of an idea, I guess. A few months ago, my sister was testing out possible allergens to determine the cause of her child's severe eczema. So the main reason for this idea was for my niece. She had a possible sensitivity to egg whites, so I wanted to create some way for her to consume egg yolks. I wanted something easy, but also something she would really enjoy. (She wasn't having any issues eating gently washed egg yolks.)

Citrus-Herb Chicken Kabobs

While I don't have my own kids (yet), I'm always trying to make sure my nieces and nephews know that real food can be delicious (and not taste like lunch room food). Most of them are pretty adventurous and are willing to try the majority of the food I make or eat. They've tasted my roasted seaweed and kombucha. (They are now obsessed with seaweed. "Spicy" ginger kombucha, not so much.) They tasted and loved my kale chips and molten chocolate brownie. Some of the normal food stuff, like different types of chicken and fried zucchini coins, is a little harder to get them to try. It's new and weird. Chicken is usually a win but the zucchini coins needed to be very thin and crispy for those to be devoured.

Lemon-Garlic Shrimp with Zucchini Noodles and Spinach (Gluten Free, AIP, Paleo)

There was this pasta dish I used to make often -- back when I ate pasta. It involved butter (eh, I probably used margarine back then), wine, tomatoes, garlic, shrimp, and of course, pasta. I actually rarely eat shrimp anymore (I'm all about sardines now), but I wanted to try to recreate this dish. I started out making it with zucchini noodles and it was very good. But I decided to leave out the tomatoes and wine (and just drink it instead) to reduce the time it takes to make this. I'm all about the quick and easy lately. Instead I added some herbs and baby spinach. Feel free to adjust garlic and lemon to taste.

(By the way, did you know you can freeze lemon juice. Just defrost the cubes as needed.)

Tomato Cucumber and Red Onion Salad with a Balsamic Basil Vinaigrette

Ah, summer. Since I've been eating real food, my eating habits tend to flow with the seasons...meaning, whatever is in season, I'm likely going to be eating it. Summer is usually filled with lots of fresh veggies that are perfect for a cold, easy-to-make, salad on a hot summer night. Grilled meats and veggies and cold salads -- that is my summer menu. Every day.

This is a pretty typical combination that I'm sure you've had before. Tomatoes and cucumbers go together like peanut butter and jelly or bread and butter (well, I don't know anything about that anymore...the bread, not the butter) or maybe beans and rice. I don't know. Whatever you think goes well together. You get the idea. This is my version of a Greek salad that I typically throw together during the summer months. I like mine with fresh basil, thinly sliced red onions, and a very simple vinaigrette of balsamic vinegar and olive oil (with extra basil, just because). Plus, my newest addition that I've become obsessed with in the last few years has been added to this salad -- avocado. Because everything is better with avocado.

Ginger Garlic & Lime Grilled Chicken

What's not to like? Ginger, good. Garlic, good. Lime, goooood.

Spaghetti Squash with Basil Avocado Sauce and Grilled Chicken

I actually made this recipe years ago...but with regular pasta (which you can do if you eat pasta). I was cooking up dinner for two and realized there wasn't much going on in the fridge. So, I smashed up an avocado and threw it on some penne pasta. I added sun-dried tomatoes and some grilled chicken breasts on top (at a time when the breast meat was all I ate) and dinner was served. At the time, I was certain I invented this creamy avocado sauce (you guys know how much I love using avocado to make things creamy like here and here). But now there are avocado cream pasta dishes all over the Internet. I knew I shouldn't have taken my leftovers to work...

Tandoori Chicken: On the Grill or in the Oven (Paleo, Dairy free)

Who's been waiting for this?

I teased you with this chicken long, long ago. But trust me, it's worth the wait. That is...if you don't run off after you look at the ingredient list. Yes, it's a long list. But it's mostly spices (I get some of these in bulk here.). Truthfully, this is not a throw-together dinner. This chicken will take planning and some time (mostly marinade time). You might want to try it out on your day off or the weekend. And make enough for leftovers. It's good cold too.  

Pan-fried Salmon with a Creamy Meyer Lemon Avocado Dressing (egg/dairy-free)

Since I did the Whole30® with autoimmune protocol which eliminates things like nuts, nightshades, and eggs, I've gained greater compassion for those that can't eat eggs. I've been enjoying finding new ways to eat certain foods without eggs, even though I am eating them again. And since I'm obsessed with avocado, it seems like the best option for replacing a creamy element, especially mayo (like in these salmon cakes and remoulade). So for a creamy dressing...well, why not?

Roasted Brussels Sprouts with Meyer Lemon Vinaigrette

Finally. I know I teased you for far too long. I really didn't think that many people cared about Brussels sprouts (Did you catch my rant about that "s" in Brussels sprout? Still can't say it.) But that molten brownie was worth it, right? Did you try it?

It took me a long time to come around and try Brussels sprouts as an adult. I don't know if I ate them as a kid, but if I did, I can guarantee they were boiled or some other way to make sprouts not-at-all appetizing. (No offense, Mom.) Oven or pan roasted is definitely the way to go when learning to love Brussels sprouts. I'm a big fan of roasting them in the oven. It's quick and easy and really hard to mess up. If you don't like Brussels sprouts -- though you can't say that until you've had them roasted and you've tried them at least 10 times -- then stick around and make the vinaigrette. It's great on a salad as well. (And yes, you can use a regular lemon.)

Brussels Sprouts Chips with Lemon Zest

Let me tell you about my week...wait, it is only Tuesday (as I write this), isn't it?

Well, it's been that kind of week. I'm starting to think it's the coffee. Yep, I'm drinking coffee again. And let me tell you, I am on edge all day long. Jittery and clumsy. Well, more clumsy than the usual. I'm used to tripping over my own feet, but I am causing all kinds of mishaps this week.

Whole30 Round 2: Wrap Up (For Real This Time)

So here's the thing, I told myself I was going to do a Whole60 or Whole90. This was an autoimmune protocol experiment. And I'm going to be honest with you, after 30 days, I was ready to quit. And I did. Well...I went a little longer than 30 days, but let's just say I did a Whole30®.

Now, at 20ish days since I ended this second Whole30, I haven't introduced any gluten. But guess what I did have?

Cilantro-Lime Avocado Dip (Paleo, Autoimmune Protocol, Whole30)

This avocado dip is from my Salmon Cake post. See Salmon/Crab cake post here.

 I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro.

Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol)

I shared this picture of my lunch on Facebook...um, about 3 weeks ago. It got quite a response, compared to the usual, so I figured I should share. Of course, I had planned to share about 2 1/2 weeks ago, but I wanted to make them again first. And again. And again.

Whole30 Round 2: Wrap Up (Sort of...) and Reintroduction

(Well, sort of...I'm not really finished with mine just yet.)

But I wanted to write this post for those of you that have been following along during my Whole30® and maybe doing your own as well.  


How did it go for you? Good, bad, ugly. No judgment here.

Whole30 Meals: Breakfast