Ginger

Ginger Pomegranate Spritzer

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Living in Colorado we’re used to drinking a ton of water but sometimes water can get a little boring. To spice things up we got a little creative with our fruit and citrus juice. The best part about this recipe is that you can substitute any ingredient you like to fit your taste buds or make new and creative taste combinations.

INGREDIENTS

2 oranges, juiced
1 large lemon, juiced
1/2 inch ginger root, peeled and grated
3 ounces pomegranate juice
1 liter of San Pellegrino (or your sparkling or non-sparkling water of choice)

RECIPE

In a cup, preferably with a spout (like a measuring cup), combine orange juice, lemon juice, grated ginger and pomegranate.
Pour into ice-cube tray and freeze.

Place 3-4 cubes in a cup and fill with San Pellegrino.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Carrots, Apples & Ginger Oh My!

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The summer is the perfect time for some refreshing juice. It’s also a great way to incorporate some nutrients that you may not usually consume into your diet. This happens to be one of my favorite juice recipes, it’s a wonderful and refreshing mix of carrots, apples and ginger!

INGREDIENTS

1 apple
3 – 4 large carrots, peeled
1/2 a thumb size of ginger root, peeled

EQUIPMENT

juicer (I purchased mine at my local grocery store for $30, it works like a charm)

RECIPE

Cut your apple, carrots and ginger into chunks that will fit in your juicer and juice them!
That’s all folks!

This recipe is very simple and can easily be adjusted to your taste buds. Try different amounts of each ingredient until you find the perfect combination for yourself. I also like to serve mine over ice.

Happy Juicing!

Melissa Van Dover

@melissavandover | melissavandover.com

 

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Honey-Ginger Acorn Squash

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This is a perfect side-dish.  It’s packed with flavor and it does a great job of filling you up. I used acorn squash for this but you could easily swap it out for your favorite type of squash. In my pre-paleo life I’d been accustomed to acorn squash being packed with butter and brown sugar. While this is slightly reminiscent because there is a small amount of honey, it’s going to be much healthier for you.

INGREDIENTS

1 acorn squash, gutted and cut in half
2 tbsp avocado oil
salt
3 cups fresh baby spinach
1 tsp ginger, grated(fresh)
1 tbsp honey

RECIPE

Pre-heat the oven to 375°F.
Place squash halves open side up on baking sheet.
Brush with 1 tbsp avocado oil and sprinkle with salt, bake for 30 minutes. (or until you can poke a fork through the squash easily)
While squash is cooking, bring 1 tbsp avocado oil to medium heat in a sauté pan.
Add spinach and ginger, stir until wilted then remove from heat.
Remove squash from oven, brush with honey.
Stuff with spinach mixture and cook for 10 more minutes.
Remove and let cool, then enjoy!

I have this dish with the Orange-Ginger Tilapia Fillet recipe. It’s a great complement and it makes a wonderful meal!

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Orange-Ginger Tilapia

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Hi Everyone, We wanted to give you all a heads up that we’ve had to cancel our cooking Demo that was slotted for this Wednesday(11/12/2014) at the Natural Grocers in Littleton, CO. We apologize for any inconvenience this may cause you but we’re expecting a large snow storm that day and want to ensure everyone’s safety. Don’t worry though, we’ll be sharing the Paleo Thanksgiving recipes soon! In the mean time we hope this lovely tilapia dish will keep you warm.

Camilla & Melissa

This is one of my new go-to dishes during the work week. It takes about 15 minutes total between prep and cooking time, it also goes great with anything you make as a side dish. Tilapia is fairly inexpensive, so it’s a great alternative to some pricier fish options.

INGREDIENTS

2 tilapia fillets
1 orange, juiced
t tbsp avocado oil
2 tsp ginger, grated (fresh)
1 tsp salt

RECIPE

Place tilapia fillets in glass dish.
Marinade with orange juice, avocado oil, ginger and salt; cover, place in fridge and let sit. (I do this in the morning and cook it when I get home from work.)
Pre-heat oven to 425°F.
Remove glass dish from fridge, let dish come to room temperature.(You never want to heat glass to quickly as it can shatter.)
Place in oven and cook for 10-15 minutes, or until fish is flaky and white.
It’s that easy!

This dish is fast and easy, it is also very light. I’ve incorporated it into my weekly meals to help boost my fish intake and stay on track with my exercise/ diet goals.

 

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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