Paleo Ranch Dressing

Paleo Ranch Dressing

My kids insist on dousing their vegetables in a creamy dip, so I always try to include a little container filled with their favorite dipping sauce: Paleo Ranch Dressing

This recipe was originally published in our cookbook, but I’m going to share it with you guys here today:


Ingredients

 


Method

Stir all the ingredients together in a bowl until smooth. If desired, cover and refrigerate to thicken slightly before serving. This ranch dressing will keep for up to a week in the refrigerator.

 


This article first appeared on Nom Nom Paleo.
Roasted Butternut Squash Soup (Best Paleo Soup Ever!)

Roasted Butternut Squash Soup (Best Paleo Soup Ever!)

As the weather turns colder, I always think about making soup. Perhaps it’s because I start craving warm, hearty foods and seem to have a larger appetite. I like to make soup in large batches because it doesn’t take that much extra time, and I can freeze any leftovers for later. This squash soup is transformed from an ordinary recipe into an extraordinary one by adding spices that taste of fall and by roasting the main ingredients.


Ingredients

    • 1 large butternut squash (about 5 lbs)
    • 1 green apple, sliced and cored
    • 1 small yellow onion, chopped
    • 2 carrots, chopped
    • 3 tbsp olive oil
    • 2 tsp cinnamon
    • 1 1/2 tsp salt
    • 1/2 tsp cumin
    • 1 tsp chili powder
    • 2 tbsp ghee
    • 3 cups chicken broth

Directions

  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.

The ingredients are quite simple: a squash, an apple, an onion, and carrots. A little bit of tartness from the green apple balances the sweetness of the squash, with some heat added by chili powder. Multiple levels of flavor develop wonderfully together from the spices added throughout the process.

First things first. How do I take a store-bought squash and transform it into something I can cook? To prepare a butternut squash, first cut a thin slice off the bottom of the squash so that it can stand flat on the counter and is easier to handle. Next, peel off the outer layer off the squash. Then, using a sharp large knife, cut the squash in half lengthwise, and scoop out the seeds. You can either discard of the seeds or rinse them and roast in the oven. Lastly, dice the peeled and seeded squash into cubes. Of course, you could also buy pre-cubed squash from the grocery store to make life a little easier.

For this recipe you don’t need to worry about making the cubes uniform, because they will be blended eventually. The same goes for the shapes of the sliced apple, onion and carrots. Everything is roasted in the oven after being tossed with some spices, and then combined in a large pot with some chicken stock to simmer. The more chicken broth that you add, the soupier it will be.

As you may be able to tell from the photos, I usually prefer heartier, thicker soups. Those kinds of soups usually call for adding cream or dairy, so I really love this healthier option, which only adds broth.

You can probably guess what I use to make it all come together. The immersion blender strikes again. After all of the ingredients are done roasting, you simmer them together in a large pot with the chicken broth and some added spices. Then puree with an immersion blender until it reaches your desired consistency.

The end result is a creamy, delicious and ridiculously healthy soup. It is a perfect fit for the fall and bursting with flavor.


This article first appeared on Paleo Grubs.
Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onions

Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onions

Whole30 | Nut-free | Paleo

A healthy savory breakfast or brunch with the perfect amount of spice!  A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends!


Ingredients

  • 1 small sweet potato or half of a large one
  • 1 large yellow onion
  • 1/2 lb chorizo pork sausage I got mine at whole foods
  • 1/4 cup ghee or cooking fat of choice for the onions*
  • 2 tbsp ghee or cooking fat of choice for the sweet potatoes
  • 1/4 tsp salt
  • 6 eggs
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/8-1/4 tsp sea salt

Instructions

  1. First caramelize the onions. Melt 1/4 cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
  2. While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it’s a thick one, cut in half and then slice thin.
  3. Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
  4. Meanwhile don’t forget to stir the onions! After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med-low heat.
  5. Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
  6. By now the onions should be pretty caramelized – a light to medium golden brown color. Add them to the dish over the chorizo.
  7. In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
  8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

A healthy savory breakfast or brunch with the perfect amount of spice! A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends!

Do you get cooking heartbreak? Cooking heartbreak is the worst, I named it that because I literally feel like someone broke my heart (the topic is laawwws) when a recipe fails, and fails badly.

All the time and effort invested. It starts with denial “I can fix it.  I can try something different and turn this whole thing around.  I can still make this work” then moves on to anger “f@#* off paleo muffins! You call yourself muffins but you’re dry and sticky (weird, but it’s happened) and can’t even rise in the oven!”

Then it gets to the point of “what could I have done to make it end differently” and then of course “maybe it just wasn’t meant to be” and then back to “Paleo muffins are good for no one. I’m never baking them again.  I’ll stick to sweet potatoes and bacon.”

Then, finally, it’s: “It wasn’t me, it was the recipe. The recipe was doomed to fail from the beginning. I can find another one and maybe it will work out better.” Uh, what? Yes! You heard me. Cooking heartbreak.  It’s a thing (well, it’s my thing.) Now back to happier times with my chorizo sausage sweet potato frittata!  (Don’t forget the caramelized onions!)


This article first appeared on Paleo Running Momma.
Easy Penang Curry Chicken + Noodle Bowls

Easy Penang Curry Chicken + Noodle Bowls

Penang (also called Panang) curry is a mild, nutty curry which is basically madeup of a Thai red curry with the addition of Peanut Butter. To make my Penang Whole30/Paleo approved, full of flavor, but also easy to whip up I took some short cuts. But rest assured, its still one heck of a meal, trust me!


Ingredients

  1. 3 tbsp. Red Curry Paste
  2. 3 tbsp. Crazy Richard’s Almond Butter
  3. 1/2 tsp. ground coriander
  4. 1/4 tsp. ground cumin
  5. 2 tbsp. avocado oil
  6. 1 large shallot, diced small
  7. 1 red bell pepper, seeds and core removed, and sliced thin
  8. 2 cups broccoli florets
  9. 1 can full fat, unsweetened coconut milk
  10. 1.5 lbs. boneless, skinless chicken thighs, sliced into bite sized pieces
  11. 2 tsp. red boat fish sauce
  12. 1.5 cups sliced shittake mushrooms
  13. 4 cups Roasted Spaghetti Squash (1 large squash) OR 4 cups spiralized zucchini
  14. thai basil, for serving
  15. cilantro, for serving
  16. 1 lime, cut into wedges, for serving

 


Instructions

  1. In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
  2. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
  3. Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
  4. Pour in the coconut milk and the fish sauce, whisk until well combined.
  5. Season the sliced chicken with salt and pepper, to taste.
  6. Add in the chicken, red bell pepper, broccoli, and stir into the sauce. Let simmer in the sauce until cook through, covered (but stirring occasionally) until the chicken is cooked through and the bell peppers are tender, about 5-7 minutes.
  7. Uncover and stir in the mushrooms and let simmer for 2 more minutes.
  8. Divide zoodles or the roasted spaghetti squash amungst 4 bowls. Ladle the curry over the “noodles”and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.
BY ALEX SNODGRASS

You all know how I like to keep it simple and flavorful, so here is how I did it. To make a quick Penang, I combined ready made Thai Red Curry Paste with some creamy almond butter, a little ground coriander and cumin and voila! Paleo Penang paste like WOAH.

Combine that paste with a can of full-fat, unsweetened coconut milk and a little fish sauce and the possibilites are endless. I definitely plan on making some more fun recipes with this stuff but let’s start with this fantastic “noodle” bowl, shall we? 

Chicken, spaghetti squash, and tons of veggies cooked in this curry make for one dreamy dinner. All you thai food lovers, get out there and make this asap! You’re going to love it!

(side note: I made this with both zucchini noodles (zoodles) and with spaghetti squash. They both were delicious, but I preferred the spaghetti squash with the penang flavor.)


This article first appeared on The Defined Dish.
Paleo Energy Bites (nut free)

Paleo Energy Bites (nut free)

Nutrient rich seeds, coconut flakes, and dates make up the base of this delicious paleo energy bite, and the dried cranberries and chocolate just bring it to the next level!


Ingredients

  • 20 Medjool dates softened (I usually steam them in a colander over a pot of water)
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup shredded coconut
  • ½ tsp cinnamon powder
  • ¼ tsp sea salt
  • Optional:
  • ½ cup raisins or dried cranberries
  • ¼ cup mini chocolate chips


Instructions

  1. In a food processor add softened dates and process until macerated.
  2. Add sunflower seeds and pumpkin seeds and pulse until well chopped.
  3. Add coconut, cinnamon and sea salt and pulse to combine, scraping down sides as needed. If too sticky add additional coconut one tbsp at a time.
  4. If adding dried fruit add them now and pulse just enough to mix them in.
  5. Remove from food processor and manually stir in mini chocolate chips if adding.
  6. Line a dish or baking sheet with parchment paper and scoop out mixture and roll into balls. I like to use a small ice cream scoop to keep them consistent. Refrigerate for 30 minutes to set.
  7. **store in refrigerator to maintain firmness. yields ~30 (tbsp sized)

 


Libby is sharing a nut-free energy bite recipe for us that is perfect for the paleo, vegan, and just-loving-yummy-food eater out there. It also would be a great energy snack for a nursing mother! I am enjoying recipes like this one, and the Grain Free Dark Chocolate Cookie recipe myself these days. –Kimi 

Snacking: a strange little mind game that can sometimes get a girl into a whole lot of trouble, especially when this girl is out and about and the healthy pickings are slim. I’m proud to say however, that I have learned to outsmart myself by always tucking a little snack into my purse whenever I leave the house. I may say it’s for the kids, but this girl gets the munchies too sometimes! 

Because carrot and celery sticks can become tiresome, I need something with a little more punch that is both portable and super nutritious…enter: Paleo Energy Bites. These bites of heaven are not only nut free (so they are safe for the kids to take to school) but also rich in protein, fiber, iron, zinc, iron, magnesium, potassium, healthy fats, and A, B, E vitamins. I mean these babies pack a serious nutritional punch! So wait no more, gather your ingredients and your food processor and get rolling!

Note: These (affiliate link) mini chocolate chips are perfect for those with allergies or those avoiding certain common ingredients.

This article first appeared on The Nourishing Gourmet.

 

 

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