Cold Cucumber Noodle BLT Salad with Tomato Basil Vinaigrette (Gluten Free, Paleo, Whole30)

I'm fairly straight and narrow when it comes to following the rules. I always wear my seat belt. I don't break any traffic laws. Well, not often. I won't cheat, not even playing Yahtzee. I feel bad when I accidentally take the bank's pen. Sorry, I didn't mean to. Sure, I've broken some rules in my days, especially in my early 20's when getting pulled over for speeding was a regular thing. Hey, I have a heavy foot... I just believe most rules are made to be kept. But, there are some that are made to be broken. Like wearing white after Labor Day. Although I don't wear white before or after.

And eating summer meals after Labor Day... Okay, so it's probably not technically a rule. Labor Day is supposed to signify the end of summer (even though it's not officially over until the end of September). The end of outdoor events and parties. And for many, the end of tomato dishes and the beginning of all things pumpkin.

I actually planned to post this before Labor Day, but...stuff happens. 

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.)

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.

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.

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.

Chocolate Avocado Fudge Pops (Paleo, Dairy Free)

This is based on my avocado fudge recipe made into a chocolate avocado pudding. You've probably seen chocolate avocado pudding recipes all over the place. Can I admit something? I don't like it as a pudding. I love avocado and chocolate. And I love it as a fudge. But as a pudding...don't like it. However, when frozen into popsicles and with an added banana, I can handle that. I do prefer the pudding pop recipe above but these are good (and easy).

 Find my Banana or Chocolate Pudding Pops here. 

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.

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.

Homemade Seafood Seasoning (plus make-your-own Celery Salt)

Have you ever had it in your mind to make something but you are missing a crucial ingredient? Okay, maybe not crucial, but important to what you want. Several weeks (maybe months) ago, I decided to make crab cakes. Gluten, dairy, and egg-free crab cakes. Why? Well, because I couldn't eat those things while doing the Whole30® program and autoimmune protocol. But I wanted crab cakes.

Indian-Style Cauliflower Rice (grain/gluten-free)

When I was growing up, I hated rice. Despised it. Just looking at that perfectly formed white clump of mushy rice on my lunch room tray made me sick. At home, it wasn't much better. No offense, Mom.

Then one day, in adulthood, I discovered boxed cheesy rice. And I was in love. You know the rice I'm talking about. It has a package of powdered cheese mixture and it was creamy and delicious. I ate it for weeks straight. Sometimes it was the four cheese and sometimes the cheese and broccoli. Eventually, I tapered off and only ate in once in awhile. But it wasn't until I was in Japan that I truly enjoyed plain white rice. Whether in sushi or as a side dish with a little soy sauce. Eaten with chopsticks of course.

Almond Pomegranate Chocolate Bark

I made this last night. 

Balsamic Roasted Butternut Squash and Fennel (Paleo, AIP) and a mostly paleo Thanksgiving

Who wants to know how my mostly paleo Thanksgiving turned out? Okay, okay, you can put your hands down. Food is the last thing I want to think about after Thanksgiving, especially since I've been eating the leftovers for days. I originally planned to post about something non-food related, but I thought you guys might be interested in how to pull off a paleo Thanksgiving (or other special occasion).

Ah, who am I kidding? I didn't really pull it off.  Well, it did not go as perfectly as I had planned it in my head. If you’ve been following along, you know I try to tell it like it is. The good, the bad, and the ugly.

So first...I ate too much pumpkin pie. (And enjoyed every bite.)

My meal plan for Thanksgiving this year was not traditional. It wasn’t full of white rolls or green bean casserole or any type of casserole. (Sorry, but does anyone like that stuff? The casserole, not the rolls. I love the rolls.)  I tried to make vegetables that the kids would eat, while sticking with real food, and food that follows the paleo way of eating. After completing the Whole30 and having a family willing to allow me to cook a somewhat "different" kind of Thanksgiving, I went for it.

No-fuss Kale Chips in the Oven

While I said the next 30 days would be about my Whole30 (my last two posts are coming up soon), I did want to create this blog for a reason. One of those reasons is share my passion for enjoying real food, free of processed ingredients. One of the easiest, cheapest switches you can make is to eat kale chips instead of potato chips. If you've never had kale before, it might sound crazy. Just wait; you will soon be a believer. I’ve convince some devout potato chips eaters to try this, with success. Okay, so they still buy chips too. But they try them and even make the chips themselves. And that makes me happy. 

Speaking of, two of them just asked me for my kale chip recipe. One of them was tired of burnt kale and after I gave her my tips, she said her chips were “perfect.” The other…well, impatiently Googled it. She ate burnt chips. (I'm kidding.)

Kale chips with red and curly kale