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...

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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Instant Pumpkin Pie Ice Cream (Banana Soft Serve)

My pumpkin consumption usually only involves pumpkin pie. Lots of pumpkin pie. (Last year, I made it using this crust from Mark's Daily Apple and it was delicious.) But...this "ice cream" might just change my mind. I'm putting pumpkin in everything from now on. (I'm kidding. But after eating this for several weeks, I'm tempted.)

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.)

Homemade French Onion Dip, Copycat Heluva Good (with Dairy Free Option)

without gelatin (It does get a little thicker than this after refrigeration)

My sister has been slowly transitioning her family to real food. While she has been eating real food and following a mostly paleo diet for awhile now, her husband has been reluctant to give up certain foods that he loves. One of these things -- Heluva Good® French Onion Dip. I mean, I get it. It's good stuff. It is helluva good. Once I discovered the stuff (through my brother-in-law actually), I ate tubs of it.

But once you learn about real food, you realize just how much non-food ingredients are in our food. Like what's in Heluva Good French Onion Dip (MSG, soybean oil):

Kale and Butternut Squash Breakfast Hash

Imagine this. You're doing the Whole30® program (and maybe you are) meaning you have already eliminated gluten, grains, sugar, and alcohol. Then, you decide to do the autoimmune protocol which also eliminates nuts, seeds, eggs, and nightshades. You wake up on Day 1 and realize you can't eat eggs. You can't eat eggs for breakfast.

What are you going to eat? Seriously.