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Cauliflower Chowder with Spiced Chickpeas

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I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

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I’m a Nutritionist. And what that means is: I am supposed to be head over heels for KALE. All hale KALE. But… I’m not. I actually think it tastes a bit like a banana… And if you know me or follow me at all, you know that I loathe bananas. Always have. I’m sorry if I’ve now ruined the kale experience for you. Next time you eat it (hopefully this salad) you’re probably going to think of bananas. But, perhaps that will be a great thing, because maybe you really like bananas. All I know is – while I really don’t care for kale, I’ve learned that if I let it marinade in dressing for a bit or if I roast it and get it crispy, THEN I really enjoy it. Hence the birth of this salad. Well, and the fact that I am trying to incorporate more meatless dinners into our mix for Mo’s sake. The man loves meat. A lot. And left to his own devices, would probably eat it at every meal in spite of believing whole-heartedly that there is no need for it at every meal. I, on the other hand, would eat meat once a week, if left to my own devices. I’m not opposed to it, I would just much rather have vegetables!

So, we compromise………

I ALWAYS use spinach in the “Big Salads” I make. It’s my favorite. It’s dark green, it’s leafy, it’s antgi-inflammatory, it’s full of nutrition and man. It’s SO easy when you buy the pre-washed organic stuff. AND, it isn’t bitter like some other greens… Ehemmm KALE!

But, like we coach our clients, variety is the spice of life! 🙂 So I try to use other greens when I’m feeling the motivation to do so. I’ve never made a “massaged kale salad” before. But I have eaten them and really enjoyed them, in spite of my apparent distaste for kale. Mo loves kale, so I thought I’d up my compromise game and throw some kale and try the whole “massage the leaves technique” and let it sit for a few before adding the other ingredients. You know? It’s super easy… A little messy on your hands, but who cares? And, here’s the kicker – I really liked it. Annnnd, a little bonus – kale is 3g of protein per 1 cup chopped, so when you’re going meatless, this is an important point to consider!

Will kale be the new spinach for me? Heck no! But, now I have an easy way to make it something I think is delicious! Hope you enjoy as much as we did!

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

Serves 2 as a meal or 4 as a side…

Ingredients:

Roasted Vegetables

  • 12-16oz bag pre-riced cauliflower rice
  • ½ tbsp smoked or regular paprika
  • ½ tsp ground turmeric
  • 1lb baby new potatoes (any color), cut into ¼” thick rounds
  • 3 small carrots (any color), cut into ¼” thick rounds
  • 1, 15oz can organic chickpeas, drained and rinsed
  • drizzle of extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/8 tsp ground cumin

Dressing

  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp mustard powder
  • 2 pinches sea salt
  • 1 pinch black pepper
  • 1 large lemon, zest and juice

Greens

  • 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
  • 2 large handfuls baby spinach
  • 1 tbsp sesame seeds, toasted
  • 1 jalapeno, thinly sliced (optional)

Directions:

  • First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  • Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  • Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  • Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  • Top with chickpeas and toss once more to combine.
  • Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.

Meatless Mushroom Meatballs

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Ahhhhh Meatless Monday’s. I really enjoy them! Sometimes it turns into a “Meatless Thursday” – nevertheless, while protein is obviously an incredibly important macronutrient, it is so wonderful on the body’s digestive system to take a break from animal protein sometimes – specifically meats – as these are toughest on the bloodstream and gut to break down. This is not a bad thing. Hear me: I am NOT advocating a meatless LIFE. but it is a great thing to offer the body a chance to break from it on occasion.

Mo and I spent the last 8 days in Maui, Hawaii. It was AMAZING. I will spare you the details so as to not rub it in 🙂 but suffice to say, we lived on fresh fruit smoothies and wild caught fish every day! It was fabulous!

Given that, we came back feeling pretty good… Sometimes travel can really take it out of you – especially when you don’t stick to your typical routine of clean-eating or perhaps drink alcohol more than normal, etc. Plus, travel in and of itself can be tough on the body… Plus, we’ve had a TON going on with LINK Endurance over the past month. So many WONDERFUL things that we are thrilled to share with all of you (are you signed up for our weekly newsletters!?!?) but nonetheless, I feel like we’ve been go-go-go for weeks now, even in Maui.

When we got back to Dallas we both decided it would be a good idea to give our bodies a little break and an easy way to do that would be going meatless at dinner for 5 days.

One of the greatest things I took away from practicing plant-based a few years ago is just because meat is available doesn’t mean I actually need it or want it. It’s just the American way right? We have a protein at every meal. I think it is SO important (and you know this if you follow us!) to LISTEN TO YOUR BODY! Before you order at a restaurant or decide what to cook for dinner – really think about it: do you WANT meat? Are you actually hungry for it? If so, YES! By all means! Have it! But if not, consider going meatless. Our bodies are so wise… If we listen consistently enough and actually adhere to, we will balance ourselves out so naturally. Okay now I’m getting on one of my favorite tangents! Back to the recipe!

These meatballs were absolutely delicious! All the texture and meatiness of the typical meatball but – no meat. And if you want to make them vegan, omit the optional cheese (perhaps use nutritional yeast instead…) and omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Last weeks recipe: Spinach and Egg Stuffed Sweet Potatoes started us off on our 5 days of meatless dinners! Follow along for next weeks recipe! Perhaps you use these for at least one meatless meal each week!? I served ours with a simple salad, but you could also serve with Zucchini Noodles or Cauliflower Rice or perhaps your favorite Pasta or White Rice!

Hope you enjoy these as much as we did!

Meatless Mushroom Meatballs

Makes 16-18 small meatballs, Serves 4-6

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • approx. 20oz baby portabella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • ½ cup gluten free instant oats
  • ½ cup almond flour
  • ½ bunch flat leaf parsley, finely chopped
  • 2 cage free eggs*
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • dash cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1, 24oz jar marinara sauce*
  • parsley to garnish, leaves only
  • 1/3 cup grated raw/unpasteurized parmesan, pecorino or manchego cheese

Directions:

  • In a large skillet, sauté the onion in olive oil and a pinch of sea salt on medium-low heat for about 7 minutes, until completely softened.
  • Add mushrooms and increase the heat to medium-high. Cook for 10-15 minutes until completely cooked down – you’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.
  • To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  • Add the remaining ingredients, excluding marinara, to the mushrooms. Stir the mixture to combine and cover with plastic wrap. Refrigerate for at least 2 hours, up to overnight for the flavors (and texture!) to develop.
  • When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of olive oil until they turn brown or bake them in a preheated oven at 400 degrees F for 15 minutes on a parchment lined baking sheet.
  • Add marinara sauce to a medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on low heat for about 15 more minutes after either cooking method.
  • Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!

Notes:

  • My favorite marinara is The Vine. They are the cleanest and best-tasting I have found! You can purchase in the LINK Endurance Shop or at Central Market.
  • If you want to make this entirely plant-based, omit the 2 eggs and replace with 2 tbsp ground flax seeds mixed with 6 tbsp filtered water, set aside to “set” for 5 minutes and then mix into the “meatball batter” as you would whole eggs.

Recipe adapted from Tania at cooktoria.com

Sweet Potato Hash with Thyme and Pumpkin Seeds

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We’ve most definitely talked about sweet potatoes before. If you’ve been following us for a while, you know that we could quite possibly live on sweet potatoes alone. Oh. And chips and salsa. Mo would have to have meat somewhere in that mix – because, he’s a manly man! Ha! But seriously – not only are sweet potatoes full of nutrition (more on that below) but they taste DELICIOUS! Sweet potatoes are considered a complex carbohydrate vs a white potato which is considered a simple carbohydrate. The difference? Complex carbohydrates take longer to digest which is good for two reasons: 1 – this means they do not have the same blood sugar spiking effect of simple carbohydrates and 2 – they take longer in the bloodstream to digest, so you have longer to use them before they turn to un-used energy or in layman’s terms – stored fat.

Potatoes – white, purple, heirloom, sweet – you name it – are humble, if you will. Meaning, they don’t cost much. So they are a great way to stretch moo-la and feed a family or a big group of people, when necessary. But while these humble little sweet potatoes may not cost much – you get a HUGE bang for your buck in the nutrition department! Check out Dr. Axe’s article on all the nutritional benefits of sweet potatoes here!

Ok, so back to my recipe! 🙂 I love to bake sweet potatoes and stuff them or I’ll make them into baked fries or simply use a baked sweet potato as a side to an easy grilled chicken and sauteed spinach dinner! But sometimes, I need a little pizazz, if you will! So this is a fun way to spruce up sweet potatoes but super easy to make and they make great leftovers to put with some scrambled or over-easy eggs in the morning! You could just make these for meal prep and skip them for dinner altogether and just have them ready to go for Breakfasts for the week! I’m such a genius! 😉

Hope you enjoy this dish as much as we do!

Sweet Potato Hash with Thyme & Pumpkin Seeds

Serves 4-6

Ingredients:

  • 3 medium organic sweet potatoes, peeled and diced
  • 5-6 sprigs fresh thyme, leaves only
  • 1/3 cup SPROUTED pumpkin seeds
  • 1 tbsp ghee OR Kerrygold butter
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 tsp ground cinnamon
  • sea salt and black pepper, to taste

Instructions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Melt butter and set aside.
  • Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.
  • Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.

Primal Zucchini Gratin with Goat Cheese and Rosemary

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Tis the season for comfort food.

I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin. It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort — satisfied, warm, a little decadent and rich – but it won’t leave you feeling heavy and full.

If you’re not a fan of tomatoes, you can leave them off — I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.

This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don’t have one – BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!

This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!

Hope you enjoy this as much as we do!

Primal Zucchini Gratin with Goat Cheese and Rosemary

Serves 4-6

Ingredients:

  • 4 medium zucchini, cut into approx. ¼” slices
  • sea salt and black pepper
  • 2 tbsp arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • 1 tbsp grass fed butter
  • 4oz spreadable goat cheese or goat cheese log, room temp
  • ½ tsp garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • ¼ – ½ cup low sodium chicken/vegetable stock or filtered water
  • 10-12 cherry tomatoes
  • 4oz raw goat cheddar, or manchego, grated
  • ½ cup chickpea breadcrumbs or almond flour
  • fresh chives, finely chopped, for garnish

Directions:

  • Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  • Spray an 8×8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  • Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  • Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  • Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  • Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  • Garnish with chives and serve.

Chilled Cauliflower Salad

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Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. ¼ – ½ cup chopped fresh dill, divided
  • zest and juice of 1 small lemon
  • ¼ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • approx. ½ – ¾ cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

    • Preheat oven to 425 degrees F.
    • Place capers on a foil-lined baking sheet in a single layer. Set aside.
    • Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
    • While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
    • Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
    • Place the capers in the 425-degree oven to roast for 8-10 minutes.
    • While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
    • Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.

  • Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!

Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

Warm Shaved Brussels Sprouts Salad

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I am married to a carnivore. Any form of meat Mo can eat off of the bone and with his hands, he is grinning ear to ear! I, on the other hand, am the polar opposite! So, I decided to make something that would please us both! He could have MEAT and I could have VEGETABLES! …but not just vegetables – a hearty, full of flavor, refreshing salad that feels more like a meal than a salad! So, guys – don’t turn your head too fast!

I am also experimenting with cooking with different cuts of meat. This was my first pork chop to cook and Mo says it turned out really well! I brined it first with a pseudo-paleo brine – meaning, I used coconut sugar instead of granulated sugar and half the amount most brines call for! And then I just pan seared it. It was very easy, but best if you can plan ahead so you have time for the brine. I want to perfect this one before I post the recipe for it – Mo said it was good and juicy, but needed more flavor. Stay tuned!

So for now — this shaved brussels salad, which, frankly, I could eat the whole recipe by myself! I LOVE this salad! Anytime we go to Origin Kitchen and Bar in Dallas, this is what I get! It’s my favorite! It’s comforting but also refreshing because of the lemon zest and mustard/vinegar dressing! So, it’s great when the weather is hot, cold or anywhere in between!

Warm Shaved Brussels Sprouts Salad

Serves 4

Ingredients:

  • 1 pound Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  • 1/3 cup walnuts, toasted and broken into pieces
  • 2 handfuls baby spinach leaves
  • ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
  • zest of ½ large lemon
  • ground black pepper and sea salt, to taste
  • 3 tbsp Primal Kitchen avocado oil mayo
  • 1 tbsp honey mustard
  • 1 tbsp Dijon mustard
  • ½ tbsp grain mustard
  • 1-2 tbsp Bragg’s apple cider vinegar
  • 1 tsp raw/local honey
  • pinch of Sea Salt

Directions:

  • Preheat oven to 400 degrees F.
  • Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  • Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  • Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  • Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  • While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  • Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  • Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  • Season with sea salt and black pepper to taste. Serve immediately.

Coconut Rice

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This recipe makes the perfect white rice and then adds that creamy, coconutty (is that a word?) mouthfeel and flavor to it and oh my goodness — It. Is. AWESOME.

Mo and I LOVE Thai food – there is a little place close to our house that we like to grab Thai take-out every now and then. But I will always make this rice to have with it vs just the steamed white rice they give us with the take-out. ‘

This recipe is incredibly easy to make and if you don’t like coconut but want to make the perfect white rice, just replace the coconut milk with water or low sodium broth, omit the coconut sugar and follow the same cooking instructions. You will get fluffy, perfect rice every time!

The soaking portion of this recipe is important for a couple of reasons:

1- nutritional purposes — all grains, nuts and seeds grow naturally with an outer layer called phytic acid, which for humans, is an anti-nutrient. What that means is, that when we ingest it, it inhibits the nutrients of what we’re eating from digesting properly. When grains, nuts and seeds are eaten in this form (with the phytic acid/un-soaked) this can begin to wreak havoc on the digestive system and can cause certain food allergies, etc. By soaking grains, nuts and seeds prior to eating them, we get rid of the phytic acid and in turn absorb the nutrition of the food we’re eating!

2- texture — by soaking the rice prior to cooking, it will be creamier and have an almost richer texture when cooked.

This recipe can be used as a side for so many different dishes, but also makes a GREAT breakfast with 1 or 2 over easy eggs on top!

Hope you enjoy!

Coconut Rice
Serves: 4

Ingredients:

  • 1 cup white jasmine or basmati rice
  • 1, 15oz can coconut milk (light or full fat)
  • ½ cup filtered water
  • ½ tsp sea salt
  • 1 ½ tsp coconut sugar

Directions:

  • Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.

  • When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded…

  • Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.

  • Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!

  • Remove the pot from the heat and let stand, covered, for 10 minutes.
  • Fluff with a fork, taste and season with additional salt, if needed.


Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.