Mushrooms are a great source of important nutrients. They provide potassium, selenium, riboflavin, and vitamin D, making them a healthy contribution to your diet. Just add a little bacon and some garlic and you have a taste sensation and an excellent Paleo snack!
Here’s my favorite Italian-Style Stuffer Mushroom recipe:
5 button mushrooms
2 tablespoons crushed garlic
1/2 strip nitrate-free bacon, cut into small pieces
1 organic tomato
Preheat the oven to 350 degrees F.
Wash the mushrooms and remove their stems.
Place the mushrooms open-side up on a foil lined baking tray and fill each opening with garlic.
Add bacon bits on top of the garlic in the mushroom opening and then top with tomato.
Press the tomato firmly (fit into the mushroom opening if possible) to hold in place.
Sprinkle with oregano and place in the oven.
Bake for approximately 15 minutes before removing from the oven and serving hot.
It’s really that simple to go from uncooked bland mushrooms to gourmet Italian-Style appetizer treats in less than 20 minutes!
I’ve noticed a trend recently with labels on beef packaging, I’ve been seeing a lot of “vegetarian fed” beef. To set the record straight, vegetarian fed beef is not grass fed beef. In fact they are basically as far from each other as you can get. The addition of the “vegetarian fed” label on beef is simply a marketing tactic used to make shoppers think it’s healthier for them. Vegetarian fed beef is not the equivalent of grass feed beef and it is worse for you.
The bottom line…
Vegetarian Fed Beef- Beef that is raised on a diet of grains (i.e. corn).
Grass Fed Beef- Beef that is raised on a diet of grass and grazing.
Since grains are strictly not Paleo, you can see how this may pose an issue. Commercially raised cows are fed a grain based diet to help them gain more fat and mass, this way they provide more revenue when they are slaughtered.
So when it comes down to it, vegetarian fed does not equal grass fed.
They are the quintessential American treat that we simply can’t live without. They being Brownies of course! So, as I live my American Dream, I felt it was my duty to concoct a Paleo Brownie recipe that rivaled the traditional wheat-flour and refined-sugar based treats. Thankfully, it worked!
This brownie recipe is absolutely indulgent and is 100% gluten-free.
1 cup coconut flour
1/4 teaspoon baking soda
2 shakes sea salt
Half a slab of organic dark salted-chocolate
1/3 cup organic dark chocolate chips
7 dates, pitted
1/2 cup coconut oil
1 teaspoon vanilla essence
1 tablespoon coconut oil for greasing
Pre-heat the oven to 350 degrees F.
Pulse the flour, baking soda and sea salt in a food processor.
Add all the chocolate and the dates and pulse until gritty.
Add the eggs, coconut oil and vanilla essence and pulse until well combined.
Scoop the mixture into a greased baking dish; 6 x 6 makes thicker brownies, 8 x 8 makes for thinner bites.
The mixture will be slightly spongy from the coconut flour, so press down firmly until evenly spread.
Place in the oven for approximately 20 minutes.
Remove from the oven and allow to cool.
For an added indulgence and a perfect finish, top with Chocolate Sauce and then place in the refrigerator to set for about an hour.
These brownies can be enjoyed once cooled, or kept for days in the refrigerator (if you have the willpower to make them last!)
Whether you’ve just started Paleo or you’ve been at it for a while there is nothing you’ll probably miss more that a good traditional pasta dish. This is a great alternative for the traditional spaghetti and meatball dish, it’s Paleo, GF and Egg Free. The best part is that it’s simple and fast to make.
2 lbs grass-fed, ground beef (you can use ground turkey or chicken also)
1 spaghetti squash
1 1/2 tbps italian seasoning
1/2 tsp salt
1 tsp black pepper
pasta sauce (optional)
Preheat oven to 375 degrees F.
Combine meat, italian seasoning, salt and pepper in a mixing bowl. Roll golf ball sized meatballs and place in a pyrex or glass baking dish.
Bake meatballs for 15 – 20 minutes until cooked fully.
While meatballs are cooking, cut spaghetti squash in half and scoop the middle out.
Place squash cut side down in a microwave safe dish and cover half way with water. Microwave for 7 -10 minutes. Using a fork pull the inside of the squash out, it should separate and look like spaghetti.
Mix meatballs, squash and pasta sauce together.
I hope you enjoy this home cooked, traditional pasta dish!
Springtime is just around the corner and the warmer the weather gets the more appealing a light and warm salad becomes. This protein topped green wonder is drizzled in a subtle-curry dressing and takes just a few minutes to prepare.
5 shrimp or 5 thin organic chicken strips (hereafter referred to as “protein”)
1 tablespoon coconut oil
1/4 cup coconut milk
1 teaspoon curry powder (makes a mild curry sauce)
1 teaspoon garlic, finely chopped
1 1/2 cups tossed greens (baby spinach and kale make a great, healthy combination)
1 peach, sliced thinly
1 tablespoon organic dried blueberries (can be substituted with cranberries or goji berries)
In a small saucepan, melt coconut oil at medium heat.
Add your protein choice and cook until well done and slightly browned.
Add the coconut milk, curry powder and garlic and stir together with the protein until well blended. Allow to simmer for 2-4 minutes; the sauce will thicken slightly.
Place tossed greens on a plate and arrange peaches for presentation.
Place the cooked protein on the salad bed and top with the curried dressing.
Sprinkle with blueberries and serve while the protein is still warm.
And there you have it–a super easy yet tasty and pretty fancy-looking spring salad to impress yourself and your guests. Simply pair with a crisp glass of Riesling or fruit-infused water and toast to the spring sunshine!
This March we so enjoyed hosting two Paleo Appetizer Events; one at the brand new Natural Grocers by Vitamin Cottage Store in downtown Denver and one in the Littleton Store we love so much.
A HUGE THANK YOU goes out to all you wonderful Paleo fans who joined us for these events. From the filming at the first location to the great discussion over steamed vegetables at the second–we had an absolute blast and hope you did too!
Here are a few pics from these events:
And just incase you need another copy of the Recipes from these March Demos–click here.
We look forward to next month’s Demos on Paleo Breakfast and we hope to see you there!
Chocolate sauce gives life to just about everything. It can turn a berry bowl into a romantic dessert, a brownie into a work of art and a banana into a dipped delight. But the question you are no doubt asking is–doesn’t chocolate sauce have huge quantities of refined sugar and dairy? Traditionally, yes, but not this Paleo version, and yet it’s equally tasty!
3/4 of a cup coconut milk
3/4 of a cup organic coconut palm sugar
1/4 cup organic dark chocolate chips
2 tablespoons raw agave nectar
1 1/2 tablespoons vegan shortening
In a small saucepan, bring the coconut milk, sugar, chocolate and agave to the boil.
Allow to boil for about 30 seconds and then reduce the heat to let the mixture simmer for about 5 minutes, stirring often.
Add the shortening and mix continuously until the shortening dissolves completely into the mixture.
Let simmer for another minute or two.
Serve hot or pour over fruit or desserts and allow to set in the refrigerator.
If you enjoy nuts, crushed walnuts are a tasty additive. Simply sprinkle a few on top of the chocolate sauce when serving hot, or allow to set with the sauce in the refrigerator for a gourmet topping to dessert favorites, like brownies.
…I promise I won’t judge if you want to eat it as is out of a bowl! Yes, I may just be guilty of that…