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 Grain-Free Zucchini Coins with Roasted Red Pepper Dipping Sauce

This is not something I eat often. Maybe once year, at the end zucchini season. I eat a lot of zucchini during the summer, many different ways (like this pasta). Then every once in awhile, I fry it (or you can bake it). It's so good, but I make a huge mess when I make it. The breading mixture ends up everywhere. Everywhere. It's just one of those things. I can't help it. I used to make it with panko bread crumbs (something I really miss), but since I can't eat gluten anymore, I knew almond flour would be a great replacement. There is a crispiness you get from almond flour that you just can't get from coconut flour.

Simple Storage Tip for Longer-Lasting Fresh Herbs

I shared this tip on my Facebook page when I first started my blog. Many people weren't aware of this, so I figured it was time to make a post for anyone that missed out. I've been storing my fresh herbs (ones that aren't planted) like this for a long time and they last 2-4 weeks this way (longer if you remember to change the water occasionally). Now, there are other ways you can store herbs (and you can freeze them as well), but this is how I like to store mine when I want to have fresh herbs on hand (since I kill most of the ones I plant).

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.)

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.)

Garlic & Herb Baked Chicken Wings

There's something called the Super Bowl coming up this weekend. Maybe you've heard of it. I think it involves football. But I most definitely know that it involves chicken wings.

Normally chicken wings are slathered in the good stuff like butter, hot sauce, and more butter. And we can't forget BBQ sauce. But if you've been reading this blog, you know I can't eat any of that deliciousness right now. But that's okay. There's more to wings than hot sauce and butter. Really, there is... You can enjoy chicken wings when you're doing the Whole30®, even on autoimmune protocol (and even if you're not, you can eat these too). Just leave out the butter. And all that other good stuff.