3/4 cup plain Greek Yogurt
1/2 tsp. vanilla
1 cup any kind of Gluten Free Flour (I used 1/2 cup almond flour and 1/2 all-purpose Betty Crocker)
3 tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 cup sugar (any kind!)
1 cup fresh blueberries
Preheat oven to 375 and line a baking sheet with parchment paper.
In a large mixing bowl, combine the yogurt, egg, and vanilla, and mix until a smooth consistency. Add the flour, flaxseed, baking soda, and sugar and mix until a thick paste like consistency forms.
Fold in the blueberries, careful to not break too many of them.
Spoon about 1 1/2 to 2 tbsp. of the batter out for each cookie. Should make about 12.
Bake for 15-18 minutes and enjoy!!
Combine all ingredients in a small bowl and let sit for 1-2 hours to allow salt to release some of the juices and let everything marinate together.
My favorite way to enjoy this salsa is with seafood! Blackened salmon salad, grilled shrimp, or rockfish tacos are three of my go-tos!
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Whisk together all ingredients (except the salmon) until a smooth, even consistency. Place salmon filet(s) on the baking sheet and pour the glaze over the salmon. Bake for approximately 12* minutes.
*Disclaimer: I usually use farmed salmon which is higher in fat (you can tell by the thickness of the lines), and due to the high fat content it can cook longer without overcooking. Just be aware of this when looking at the cooking times.
Last week I had dinner with my boyfriend's parents, and the entire meal was paleo, including a variation on this fried rice. I was inspired and decided to add some protein and make it for lunches this week!
Use a food processor to grate the cauliflower. No matter how you do it, this is kind of messy. Cauliflower tends to end up everywhere. Once it is all the same consistency, put in a large mixing bowl and set aside.
Over medium high heat, sauté the olive oil peppers, onions, ginger paste, and lemon grass paste. Once the onions and peppers are soft, move to a bowl and set aside.
In the same pan, heat the tofu with 1/2 of the tamari until it begins to brown and crisp up. Transfer to the bowl of peppers and set aside.
Using the same pan again, heat 1 tbsp. of olive oil over medium high heat. Once hot, add the cauliflower and stir pretty constantly for 10-15 minutes. The moisture will cook out of the cauliflower and it will start to darken and even get crispy and brown in some place. While stirring, add the salt and pepper. Once everything is golden, add the vegetables/tofu, remaining tamari, and sesame oil. Combine everything over heat for another 4-5 minutes, then serve and enjoy!
Preheat oven to 400 degrees.
In a 9 by 12 baking dish, combine the diced sweet potatoes, cumin, chili powder, garlic powder, cayenne, salt and olive oil. Make sure each potato piece is pretty evenly coated with seasoning. Bake for 30-35 minutes until soft.
While the potatoes bake, cook the quinoa per the instructions on packaging (2 cups water, bring to boil, cover and reduce heat for 15-20 minutes), dice the red peppers, rinse the beans, and combine everything in a large mixing bowl once the quinoa is cooked.
In a liquid measuring cup, combine the lime juice, olive oil (2 tbsp.), and chili powder. Once combine, pour over the quinoa mixture and stir to combine.
By this point the sweet potatoes should be done, remove from the oven and let cool for 10 minutes.
Once cool, stir into the quinoa mixture. Let the entire mixture chill and serve over the baby spring mix.
I've made this for lunches for the week. In order to do this, I portion out the chilled quinoa mixture into 5 equal portions, and place 1 oz of the baby spring mix on top of each. When it comes time to eat, I dump the Tupperware over into a bowl, stir the contents around and enjoy! Putting the greens on top prevents them from getting soggy and the lime juice mixture in the quinoa acts as a dressing once stirred together with the greens.
If your salmon has skin on it, use a sharp knife to separate the skin from the meat. Discard the skin and cut the salmon into 4-6 pieces. Coat each side with the blackened seasoning and set aside for cooking.
In a medium frying pan, add 1/2 of the oil, the garlic, onions, and black beans and cook over medium heat. Stir occasionally to prevent anything from burning.
While the bean mixture cooks, heat the remaining oil in a larger frying pan over medium high heat. Once the oil is hot, add the salmon and cook on each side for 3 minutes. After flipping the salmon, add the kale to the bean mixture to cook for the remaining 3 minutes.
When the 3 minutes is up, remove each pan from the heat, and assemble the wraps. Take a tortilla, add some of the kale and bean mixture, then 1/2 of the salmon, and a sprinkle of cheese.
Makes 2 servings.
Cut chicken into bite-sized pieces and put in a quart ziplock bag. Add the corn starch, garlic powder, red pepper flakes, and salt, seal the bag and shake it up so everything is coated. *Side note: every time I coat chicken this way it reminds me of the old "shake n' bake" commercials...I promise, this dish tastes better than "shake n' bake".*
Set the bag of coated chicken to the side, and heat olive oil in a large frying pan over medium high heat. Once the oil begins to bubble, add the chicken. I usually pull the chicken out with a fork, and shake some of the excess corn starch off before tossing it into the oil. Once all the chicken is added, cook on each side for about 4 minutes. If your bite sized pieces are on the large side, obviously you'll need to cook a little longer. If you are unsure if you chicken is done, cut into one!
Place the cooked chicken on a folded paper towel to soak up an excess oil, then move to a bowl. Add the sauce to the bowl and toss around a few times to coat evenly.
I like to serve this with spicy broccoli and some egg drop soup!
In a medium sauce pan, whisk room temperature broth with corn starch until there are no more clumps. Add in the ginger and red pepper flakes and bring to a boil.
While the broth comes to a boil, whisk the egg and egg whites together until they are all the same consistency and set aside. I like to do this step in a liquid measuring cup because when you "drop" the eggs in its actually more of a pour, so anything with a spout is ideal.
Once the broth is boiling, remove from heat and slowly pour the eggs into the broth while stirring at a consistent speed. After all of the egg ribbons form, add the green onions and as much salt as needed. I use the low sodium broth because I like to have more control over the salt.
Serve with a splash of sesame oil and enjoy!
Makes approximately 5 cups
Preheat oven to 425 degrees Fahrenheit.
Chop top off of the entire head of garlic and drizzle olive oil over the top. Wrap in foil and roast for 35 minutes in the oven.
While garlic is roasting, add tahini and lemon juice to a food processor. Blend for 2 minutes to fluff the tahini, this creates a lighter texture to the hummus. Add the garbanzo beans, cumin, and salt and continue to blend. Drizzle olive oil into the food processor while it is still going, use as much or as little olive oil as is needed. I tend to go a little heavier on the oil because I like the taste/texture it gives.
Once the garlic is done, use a hot pad or oven mitt to squeeze the foil and push the roasted garlic into the food processor. Blend everything an additional minute, then scoop everything into a bowl/serving dish and top with the sliced chives.
Serve with veggies, crackers, or even bagel chips (as pictured) and enjoy!
I typically make this on Sundays and take it with cherry tomatoes as a mid afternoon snack at work during the week.
Before going to bed, add the carrots, roughly chopped onion, and beer/cider into the bottom of a crock pot. Add whole brisket, fat side up, on top and dump the spices over the top. Cook in crock pot on low for 10 hours. My crock pot automatically switches to warm after the 10 hours, so its perfect for lazy mornings. Once the crock pot is set, its time for bed!
In the morning, boil the diced potatoes until soft. If you are cutting the potatoes the night before, be sure to keep them in water so they don't brown overnight. Strain liquid out of potatoes, and add to a large frying pan or griddle with the olive oil and small diced onion. While potatoes brown and onions soften, take beef from crock pot and chop finely. The meat will fall apart and kind of shred while cutting. When onions are softened, add meat and pepper to pan and stir everything around. Cook on medium high heat while stirring occasionally for 7 minutes until the meat gets crispy in places.
Serve with eggs (my favorite is over-easy right on top of the hash) and enjoy!
Since this makes soooo much food, its ideal for brunch and special occasions. My family likes to start making it on Christmas Eve for a yummy and easy Christmas Day brunch the next morning.