I used the moussaka recipe from Mediterranean Paleo Cooking to create this fulfilling, rich dish. The recipe called for eggplant, but I had a lovely bag of shiitaki mushrooms that needed to get used up. The recipe also called for parsley to go with the eggplant. Sub oregano with mushrooms. I also should mention that I used leeks instead of onions. All of these substitutions gave the dish a real earthy/hearty feel. THIS is REAL comfort food. The other good news: plenty of leftovers!
Saute/brown leeks, garlic in your fat of choice. Add ground meat (suggested lamb or beef). Add cinnamon, S&P. While that is sauteeing, mix tomato puree with water; add mixture to meat saute. Transfer to baking dish. Saute mushrooms, just until soft (or eggplant, if following actual recipe) in same pan. Add to baking dish and combine meat mixture with mushrooms. For the topping: combine equal amount of full-fat canned coconut milk (not the TJ’s type thick cream) with arrowroot powder. Over stove top, heat a whole can of coconut milk. Once bubbling, turn down stove top to med-low and whisk in coconut milk-arrowroot powder mixture (this will likely get lumpy and freak you out…I thought I ruined it at first, but sit tight!). In the same bowl I mixed the coconut milk-arrowroot powder, I whisked an egg. Turn off heat (keep pan over warm burner) and whisk in egg. This is where it will start to get really creamy and delicious looking. Make sure you S&P to taste! Pour mixture over meat mixture. Bake in oven at 350 for 3/4 of an hour. Broil for a few minutes to get top golden brown. Remove from oven and let sit at room temperature before cutting and serving.
I needed mayo for 2 out of 3 recipes this week, so I made a double batch of the world’s best mayo. I use the recipe from Melissa Joulwan’s book, WellFed. If you don’t have this book, get it. Here’s a link to her mayo recipe and instructions on her webpage, The Clothes Make the Girl. The KEY to this recipe is room-temp eggs and lemon juice. I will crack my egg and pour the lemon juice in my processor and let it sit up to 4-8 hours before I make this mayo. And it is worth it!
A massive batch of yummy tuna salad! Made from the WellFed 2 cookbook: tuna, red onion, parsley, lemon juice, dill pickle, celery, homemade mayo, S&P, cayenne:
I separated out about a cup of this mixture and mixed with an egg and a little bit of coconut flour, divided into 4 portions, flattened into a patty and pan-fried it in coconut oil. That would be breakfast for the couple of days and remaining heaping 3 cups of tuna salad was stashed in the fridge for easy lunches.
I put a 5# pork shoulder butt in the crockpot:
Then I have a 2# bag of spinach; 2 heads of kale and a head of romaine lettuce washed and in the fridge, ready to be chopped and topped with some of this delicious protein.
I also chopped up 3 delicata squashes and a kabocha squash into bite-sized pieces and roasted in coconut oil/olive oil, S&P. These squashes are just sweet enough, and ready and easy for snacking. They do the trick when I want something sweet.
Seafood soup, salad with homemade blue cheese dressing
Man, when I get creative, it’s good times. So – I wanted to make more paleo clam chowder tonight and I took my grama’s recipe base and started from there. But then!…mom brought over a bag of seafood medley from TJ’s that had calamari, shrimp, clams, etc. So I added that to my can of clams. I used mushroom broth and the canned clam broth in this one: still delish. I also used a can of separated coconut milk (dumped out the liquid, just spooned out the hardened coconut fat), instead of cream. And then I forgot to add the cauliflower for the “potatoes”, but it turned out perfect without it. Also future note: the chili powder I used this time was chili chipotle which added a little heat, and that was awesome.
And you thought I would stop there? I was REALLY craving a salad (soup and salad, anyone?) with some blue cheese dressing, but since dairy hasn’t been my friend lately, I needed to make my own dressing. Enter: avocado (again). Homemade blue cheese dressing: whipped avocado, coconut milk, olive oil and raw blue cheese (apparently if you have a hard time with dairy, raw dairy doesn’t hurt you as badly. We’ll see how I feel tomorrow). Other than the dressing being green (it isn’t easy being green), it tastes and looks EXACTLY like a really good homemade/restaurant quality blue cheese dressing.
Jury (mom, Chad): “when can we have this again?”
Success and delicious. (The prosecco didn’t suck either.)
There is ABSOLUTELY, POSITIVELY, NO REASON that refined sugar should be a part of your daily food intake. It’s addictive and it makes you fat. Period. No excuses. Get rid of it this year. Your insides, hormones, and thyroid will appreciate you.
Wow, it’s been a while! I keep making all these really amazing dishes and I only remember to take pictures of some of them. I always seem to forget on the recipes that turn out awesome or are some of my super delish go-to recipes. Well I finally caught myself on this last version of paleo fried “rice”. It is such a great base to work off of and you can change up so much of it…which is what I do based on what I have in my fridge. Here’s my base: head of cauliflower, onion, veggies that are appealing to you, bacon, egg, some form of fat, coconut aminos, toasted sesame oil, fish sauce.
Start with a a big deep dish stove top pot. I used my cast iron dutch oven. Dice up about 6 slices of bacon, throw it in the pot (already heated to about a 6/10 temp). Render the fat and add about 1/4 of chopped onion (I like to use sweet onions, but shallots or red onions work fab too), and maybe a 1/2 cup or so of whatever other veggies float your boat or are in your fridge and need to get ett. I’ve used: celery, carrots, peppers, asparagas, etc. Adding a couple dashes of salt helps get the veggie juices flowing in the pan too. Depending on your bacon, you made need to add some fat: coconut oil, more bacon fat, etc. Oh, and while all this is getting toasty in the pan. Start food processing or ricing your head of cauliflower. You’ll want about 4 cups of riced cauliflower. Once your veggies are nice and sauteed and translucent, turn your pan down a bit (4ish/10 heat) and add an egg (or two). Whisk it in the pan. When that’s all cooked, scoot all of that (bacon, veggie and egg) off to one side of the pan and add about 1/2 a tablespoon of toasted sesame oil, 1/2 a teaspoon of fish sauce and a healthy couple tablespoons of coconut aminos to the bottom of the pan. Mix that all together so that it heats up; then fold everything in the pan together. Once everything is coated, start added your riced cauliflower one cup at a time. Fold each cup of riced cauliflower into the pan so that it’s all incorporated, and do the same with the remaining riced cauliflower. Once it’s all incorporated let it cook to your liking, stirring every once in a while. Take a bite and if the cauliflower is tender enough for you, you’re done! It really shouldn’t take much more than 5-10 minutes to steam that cauliflower. You may need to add more coconut aminos or some other spices that sound good. I’ve tried a thai spice blend before and I’d imagine a chinese five-spice blend would be great too.
The beauty of the protein part of this dish, is that you can add pretty much any protein you like: left over chicken or steak (or grill/bake some while you’re putting everything else together), and prawns and shrimp are killer with this dish.