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3 Ingredient Paleo Naan with Easy Primal Tzatziki

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This duo of recipes is one of my very favorite things to make for Mo and I (or, just myself 🙂 ) when I get the craving for something bready and unctuous! You know that craving? No? Just me? Ha! If you don’t know it – I’m not sure how to explain it… It’s just this want for something doughy that has a little chew to it and something to dip that texture in just tops it off! …takes it over the edge!

The naan in this recipe is not mine to claim at all! Ashley from My Heart Beets is due FULL credit for this and deserves every bit of it! She’s a genius for many of her recipes, but this one alone made me a believer!

The tzatziki is not traditional in the sense that it does not have cucumber in it. Could you add it? Absolutely! I would use a Hothouse cucumber. Halve it length-wise and then scoop the seeds out with a spoon. Finely dice or grate using a box-grater – a quarter to half of the cucumber depending upon your preference and mix it into the tzatziki recipe below.

I love to serve this with my Primal Greek Casserole (recipe coming soon!) or as an appetizer when we have company over… Or, like I said, when the craving hits me and I want something clean-eating to fill the craving with!

Hope this becomes one of your new go-to’s when you get that craving too! You’ll feel much better for it!

3 Ingredient Paleo Naan with Easy Primal Tzatziki

Makes 2 large Naan or 6 small Naan and 1 cup Tzatziki

Ingredients for Naan:

  • ½ cup almond flour
  • ½ cup tapioca flour or arrowroot flour
  • 1 cup canned light coconut milk
  • pinch of sea salt

Ingredients for Tzatziki:

  • 1, 7oz container 2% or full fat plain Greek yogurt
  • 1 garlic clove, finely minced
  • 1 tbsp fresh dill, finely chopped + more for garnish
  • zest and juice of ½ lemon
  • 1 tbsp white wine vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Directions for Naan:

  • Mix all the ingredients together.
  • Heat a large nonstick skillet over medium heat and pour batter to desired thickness.
  • Once the batter fluffs up and looks firm/mostly cooked – approx. 2-3 minutes, flip it over to cook the other side.
  • Continue until all batter is used.
  • Serve or store in an airtight container, once cooled, for up to one week.

Directions for Tzatziki:

  • Pour the extra water off the top of the Greek yogurt as you want it to be as thick as possible.
  • Place all ingredients except into a medium bowl and whisk well to combine.
  • Garnish with extra dill, if desired.
  • Serve!
  • This can be made one day ahead!

…naan recipe adapted from My Heart Beets

 

 

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Directions for Naan
  1. Mix all the ingredients together.
  2. Heat a large nonstick skillet over medium heat and pour batter to desired thickness.
  3. Once the batter fluffs up and looks firm/mostly cooked – approx. 2-3 minutes, flip it over to cook the other side.
  4. Continue until all batter is used.
  5. Serve or store in an airtight container, once cooled, for up to one week.
Directions for Tzatziki
  1. Pour the extra water off the top of the Greek yogurt as you want it to be as thick as possible.
  2. Place all ingredients except into a medium bowl and whisk well to combine.
  3. Garnish with extra dill, if desired.
  4. Serve!
  5. This can be made one day ahead!
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Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

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We LOVE curry at the Brossette’s. It’s one of our favorite flavors. Good thing too because it is full of anti-inflammatory benefits!

Sometimes I have no clue where I come up with ideas for recipes. I used to hate my appetite. A battle with anorexia will do that to a person. I used to get so frustrated that I craved things and was hungry for food… That food was (still is, duh!) important to me. I just wanted to be that person who “didn’t care about food” – you know, the people who “forget to eat lunch…” Ha! I will NEVER forget to eat a meal. Never. And I used to really dislike that about myself.

Now? I lean into that. I LOVE that I crave things and I REALLY love that when I allow myself to have said craving, I usually don’t crave it anymore for a while. Hence, moderation. Too much of ANY thing – even spinach – is not good. And our bodies know this. It’s so beautiful to me – if we allow our bodies to work like they are intended to and we lean into the things we crave without over-doing or under-doing – we will naturally be exactly what we’re supposed to be in terms of aesthetics. It’s when we start forcing our bodies to become an idea that WE have in our heads as to what we WANT to look like that things start going haywire.

This is why we, at LINK Endurance, coach nutrition the way we do… It’s a long, slow process but one that will bring you to what I described above.

Ok, so what does all of that have to do with Coconut Curry Meatballs? Well, not a whole lot honestly, except that to say, I woke up one day CRAVING curry but I also wanted meatballs. I wanted something saucy and filling and full of flavor. It’s the Italian in me coming out, I’m sure. So – that is where these meatballs came from.

I adapted a recipe from Randa at The Bewitchin Kitchen, as I’d never made a dish quite like this before. I mean, I’ve made curries and I’ve made meatballs of course, but have never put the two together. So I leaned on her for some inspiration and a jumping off point!

I must say, she and I would make a great team if we could come up with a recipe THIS good every time!

These meatballs are incredibly easy to make, the sauce culdn’t be simpler and the cauliflower rice – well, it’s easy, yes, but roasting it gives it SO. MUCH. FLAVOR! It’s the only way I make cauliflower rice these days! And! The leftover meatballs are JUST as good, if not better the next day!

Hope you enjoy as much as we do!

Coconut Curry Chicken Meatballs with Roasted Cauliflower Rice

Makes approx. 28 meatballs… Serves 4-5 people…

Ingredients for the Meatballs:

  • avocado oil cooking spray
  • 2 large carrots, roughly chopped
  • 2 large shallots, roughly chopped
  • 2 tbsp cilantro leaves
  • zest and juice of 1 lime
  • 5-6 fresh basil leaves
  • 1 tbsp coconut aminos
  • 1 clove garlic
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ¼ tsp red chili flakes
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1lb ground chicken breast
  • several cilantro leaves or julienned basil, for garnish (optional)

Ingredients for the Sauce:

  • 1 ¾ cans coconut milk (light or full fat)
  • 2 heaping tbsp red curry paste
  • 1 ½ tbsp almond butter
  • zest and juice of 1 lime
  • 2 garlic cloves, finely minced
  • 1 ¼ tsp salt

Ingredients for the Cauliflower Rice:

  • 2-3, 10oz bags pre-riced Cauliflower (fresh or frozen)***
  • salt and black pepper
  • coconut aminos (optional)***

Directions:

  • Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and a few dashes of salt (unless using the coconut aminos after roasting – see notes) and a few pinches of black pepper. Toss to combine and set aside.
  • Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  • Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  • Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  • Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  • Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  • While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  • Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  • Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  • Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.

Notes:

  • If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan.
  • I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! If you do this – do not add salt prior to roasting.
  • When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

Recipe adapted from Randa at thebewitchinkitchen.com…

 

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Instructions
  1. Preheat oven to 425 degrees F and line two large sheet pans with foil or parchment paper. Spray both with avocado oil cooking spray and set one aside and pour the bags of cauliflower rice onto the other one and spread out evenly – spray the top with additional avocado oil cooking spray and several dashes of salt and a few pinches of black pepper. Toss to combine and set aside.
  2. Place all of the ingredients for the meatballs (except the chicken and cilantro/basil garnish leaves) into a food processor and pulse until chopped and combined.
  3. Pour mixture into a large bowl along with the ground chicken. Mix well with a spatula or your hands.
  4. Roll into 1 ½ – 2″ balls and place them onto lined sheet pan.***
  5. Bake for 10 minutes on the middle rack of your oven, roll the meatballs over and bake them for an additional 5-10 minutes. Remove from oven and set aside.
  6. Place the cauliflower rice onto the top rack of your oven when you put the meatballs in and let roast 10 minutes, toss and then place on the bottom rack of your oven and let roast another 5-10 minutes. Once you pull the meatballs out, just leave turn your oven off and leave the cauliflower rice in the oven to stay warm until ready to serve – just be sure it’s on the bottom rack at this point.
  7. While the meatballs are baking, make the sauce by heating the coconut milk over medium heat in a large skillet.
  8. Add the remaining ingredients for the sauce and simmer for 10 minutes, stirring until combined and the almond butter is melted.
  9. Add the meatballs to the sauce, stir them around to coat them with the sauce and simmer for 2-3 minutes.
  10. Serve over roasted cauliflower rice with fresh cilantro and/or basil on top.
Recipe Notes

If you buy frozen cauliflower rice, thaw before roasting and drain any excess water before placing on the sheet pan. I like to toss my cauliflower rice with several dashes of coconut aminos as soon as I take it out of the oven. It just gives it more umami/flavor! Not a must, but definitely recommended! When making the meatballs, I suggest using a small ice cream scoop to scoop out the meatball mixture so you ensure each meatball is close to the same size and therefore cooks evenly.

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Hatch Green Chile Chicken Lettuce Tacos

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It’s HATCH season!! …one of my favs! I really love spicy foods – which is interesting because I’ve grown into that somehow. I have a client who LOVES jalapenos! Every time I ask him about what he’s eaten there are always jalapenos involved. So I put them on a salad one day and fell in love! Ever since, I’ve been a spice queen.

Unfortunately the same is not true for Mo! Ha! Poor guy – I’ve definitely, on accident – truly – smoked him out before. It’s kind of funny though because we’ll be eating and I’ll look over and he’s literally sweating bullets. I am laughing just thinking about it! He’s such a trooper though! So without fail, he always ends up picking out the jalapenos or hatch peppers and putting them on my plate! Spice and funky cheeses are about the only two things he’ll turn his nose up at – otherwise, he’s truly the easiest person in the world to cook for!

You can buy Hatch Chilies hot or mild. For this recipe, I used one hot and one mild. I honestly didn’t find it to be that spicy. But if you’re sensitive to spice at all, I would stick with only mild. And if you’re not senstive to spice, I would do two of the hot ones!

Hatch season only lasts about 2 months, so I try to take as much advantage as I can. Many people will roast huge batches and then freeze them to use throughout the year! I’ve never tried that but if I get the time this year I might! They are absolutely delicious and add so much flavor to foods! And I’m always down for anything hanging on the verge of tasting like tex-mex!

I also like to add these to burgers and salads for some added punch!

Hope you enjoy!

Hatch Green Chile Chicken Lettuce Tacos

Makes 10-12 tacos…

Ingredients:

  • 2 roasted hatch green chilies, halved and julienned***
  • 2 tsp avocado oil or avocado oil cooking spray
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1lb ground chicken
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ¼ tsp ground turmeric
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • Real Salt, to taste
  • 10-12 pieces butter lettuce***
  • 3-4 tbsp grated raw manchego or crumbled goat cheese

Directions:

  • First, roast the hatch chilies. While they cool, make the remaining ingredients.
  • Pour the avocado oil into a large sauté pan and swirl the pan to coat (or spray with avocado oil cooking spray). Turn heat to medium; once warm place the bell peppers into the pan with a pinch of salt. Let cook until softened and slightly caramelized – approx. 8-10 minutes.
  • Then, move the bell pepper to the sides of the pan and place the ground chicken in the middle and break up with a wooden spoon. Let cook 2 minutes and then continue to break apart and stir. Add cumin through salt and stir to combine the chicken, bell peppers and seasonings. Be sure chicken is cooked through but breaking apart a larger piece and making sure it is white/not pink in the middle. Remove from heat and add in hatch chilies. Toss to combine.
  • Spoon chicken and pepper mixture into lettuce pieces in desired amounts.
  • Top with grated manchego or goat cheese crumbles and serve.

Notes:

  • If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy…
  • During Hatch season (August – October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.
  • Feel free to use romaine, green leaf, red leaf, kale, etc. in lieu of butter lettuce, if you prefer.
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Instructions
  1. First, roast the hatch chilies. While they cool, make the remaining ingredients.
  2. Pour the avocado oil into a large sauté pan and swirl the pan to coat (or spray with avocado oil cooking spray). Turn heat to medium; once warm place the bell peppers into the pan with a pinch of salt. Let cook until softened and slightly caramelized – approx. 8-10 minutes.
  3. Then, move the bell pepper to the sides of the pan and place the ground chicken in the middle and break up with a wooden spoon. Let cook 2 minutes and then continue to break apart and stir. Add cumin through salt and stir to combine the chicken, bell peppers and seasonings. Be sure chicken is cooked through but breaking apart a larger piece and making sure it is white/not pink in the middle. Remove from heat and add in hatch chilies. Toss to combine.
  4. Spoon chicken and pepper mixture into lettuce pieces in desired amounts.
  5. Top with grated manchego or goat cheese crumbles and serve.
Recipe Notes

If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy... During Hatch season (August - October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own. Feel free to use romaine, green leaf, red leaf, kale, etc. in lieu of butter lettuce, if you prefer.

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Roasted Green Beans with Cherry Tomatoes and Raw Parm

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I stumbled into writing this recipe on accident. I’ve learned that those are the recipes that are often-times the very best and the ones I go back to over and over again!

A little insight into me: I love french fries (hang with me here…) – many days after school when I was in, I don’t know, let’s say 1st grade through 5th or 6th grade, my mom would stop and let me get french fries and a coke or chocolate milk shake for a snack… Yes, you read that right. 🙂 My parents actually used to joke that I was going to turn into a french fry, I ate so many of them! Ha! And I would not go near a vegetable – except broccoli, which my grandmother always called “trees” – which she would make Italian style with good olive oil and lots of garlic… That’s the only way I would eat it. But put greens in front of me or carrots even… I was having none of it!

Obviously, as my taste-buds have changed (through a lot of work I’ve done on my own through my nutrition – I’m here to tell you, just because you were raised eating a certain way does NOT mean you have to give in to that way of eating as an adult – I’ll save this for one of our Health Episodes Podcasts 🙂 ) I do not eat near as many french fries as I did when I was growing up. That is not to say that I don’t crave them and full confession – I have my share of sweet potato fries about once a week at our favorite Dallas restaurant: Origin Kitchen + Bar

What I try to do now is create things that allow me to have the same process of eating as if I had a bowl of french fries in front of me. Meaning: french fries are a finger food – they are a little crunchy and salty and they just satisfy, you know? So, I’ve found that when I roast green beans or even asparagus and allow myself to eat them with my hands as I would french fries – it truly satisfies that craving in my brain and in a far healthier way.

Okay, so back to THIS recipe and how I stumbled upon it… I was craving something salty and wanted that unctuousness… But I try to keep my french fry indulgence to once a week or less… So I thought, “Green beans!!!” I had intended to make roasted chicken with a side of salty roasted green beans and a side salad of baby greens, roasted cherry tomatoes and grated raw parmesan. But when I started cooking, the salad just didn’t sound as good anymore – I just wasn’t that hungry anymore, but I had already blistered the tomatoes for the salad… So I thought well, I’ll just pour them in with the green beans and grate some of the parm over the green beans and tomatoes – that way nothing goes to waste.

Whoa! Best. Audible. EVER! Mo and I started eating and looked at each other and decided this should be my new go-to side dish for any occasion! The acidity of the tomatoes cuts through the salty green beans and the cheese adds so much flavor. Gah! It is so good! I could eat a whole recipe by myself, I think! That said, it is great as leftovers for lunch the next day too! And SO easy to double the recipe and use it as a food-prep item that you keep in the fridge to eat through the week.

Hope you enjoy as much as we do!

Roasted Green Beans with Cherry Tomatoes and Raw Parm

Serves 4-6

Ingredients:

  • 2 pounds fresh green beans, trimmed
  • 1 tbsp avocado oil
  • 1 ½ tsp sea salt
  • ¾ tsp black pepper
  • 10oz cherry tomatoes
  • 4oz block raw manchego or parmesan

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment, spray with avocado oil cooking spray and set aside.
  • Make sure green beans are dry and then spread onto the lined sheet pan. Drizzle with avocado oil and sprinkle with salt and pepper. Toss well to coat the green beans.
  • Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.
  • While green beans are roasting, make sure tomatoes are dry and then place them into a large, dry nonstick skillet over medium-low heat for 10-15 minutes, tossing occasionally. They are done when they are browned in spots and the skin is slightly blistered. (You might hear them pop a little – that’s okay!)
  • When green beans and tomatoes are done, pour the tomatoes over the greens beans while still on the sheet pan. Grate desired amount of cheese over the top and toss well to combine. Serve!

Notes:

  • You can roast the tomatoes in the oven with the green beans if you prefer. I’ve found that when doing so they release their juices due to the steam and it creates a bit of sogginess. It’s not bad – just better when done separately and the tomatoes are kept dry.

 

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Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment, spray with avocado oil cooking spray and set aside.
  2. Make sure green beans are dry and then spread onto the lined sheet pan. Drizzle with avocado oil and sprinkle with salt and pepper. Toss well to coat the green beans.
  3. Roast approx. 20 minutes, tossing halfway through. They are done when slightly browned.
  4. While green beans are roasting, make sure tomatoes are dry and then place them into a large, dry nonstick skillet over medium-low heat for 10-15 minutes, tossing occasionally. They are done when they are browned in spots and the skin is slightly blistered. (You might hear them pop a little – that’s okay!)
  5. When green beans and tomatoes are done, pour the tomatoes over the greens beans while still on the sheet pan. Grate desired amount of cheese over the top and toss well to combine. Serve!
Recipe Notes

You can roast the tomatoes in the oven with the green beans if you prefer. I’ve found that when doing so they release their juices due to the steam and it creates a bit of sogginess. It’s not bad – just better when done separately and the tomatoes are kept dry.

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Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

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A funny fact about me, and don’t judge my mother for this… I grew up eating White Rice with Butter and Soy Sauce for Breakfast. True story. I mean, from the time I was, I don’t know, 4 years old to maybe 8 or 9 years old. Oh my goodness – I can taste it right now! I can smell it! The sticky-ish rice with the salty soy sauce and the creamy, fatty goodness from the butter to bring it all together. Holy moly. It is so good!

I’ve been reminiscing about it a little so I decided I’d try to make something that took me back a bit. This recipe is obviously a bit more fitting to the way we practice Nutrition as it is a complete meal and void of MSG. If it weren’t for Mo, frankly I would’ve left it at the cauliflower fried rice and been done with it – I mean, I probably would’ve eaten the whole batch — I could live on rice of any kind! But Mo would fire me as his chef 😉 if I did that. He needs PROTEIN! LOL! …he does. He really does. I do! YOU do! We all do! This is just a little inside-joke between the two of us because he tends to get a little fixated on his protein intake at times. And if you know Mo, you know that he gets fixated on nothing! Anyway…

This turned out really well! It is completely meatless and who doesn’t love an over easy egg on top of just about anything!?! The mushrooms bring the whole thing together and the cauliflower fried rice really does taste like fried rice. It’s awesome! If you’re not feeling the meatless thing, grilled grass fed flank steak would be great with this… As would grilled wild caught shrimp! But I’ve got to say, I don’t think you’ll miss the meat and without it – this comes together so quickly! It’s the perfect satisfying weeknight meal!

Hope you enjoy!!!

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

Serves 4

Ingredients:

Mushrooms

  • ½ tbsp coconut oil
  • approx. 16 medium/large shitake mushrooms, thinly sliced
  • ½ tbsp raw/local honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or tamari
  • approx. thumb size of fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • black pepper

Cabbage

  • 1 small head napa cabbage (or chinese cabbage), roughly sliced
  • 2 tbsp water
  • ¼ tsp chinese five spice
  • 1/8 tsp cayenne pepper

Egg Fried “Rice”

  • ½ tbsp coconut oil
  • 3 eggs, lightly beaten
  • 3, 12-16oz bags pre-riced cauliflower rice
  • 1 tbsp coconut aminos or tamari
  • ½ bunch fresh chives, finely chopped

To Serve

  • 1 tsp toasted sesame seeds
  • several leaves fresh cilantro
  • 4 over easy eggs (optional)

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. 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, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  • While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  • Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  • Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  • Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.

 

Recipe adapted from Becca at amuseyourbouche.com

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Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  2. Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. 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.
  3. While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  4. While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  5. Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  6. Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  7. Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.
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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.
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with chickpeas and toss once more to combine.
  8. Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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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

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Instructions
  1. 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.
  2. 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.
  3. To the mushrooms, add garlic, stir, and transfer the mushrooms into a large mixing bowl. Set aside to cool for 15 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with fresh parsley and/or grated cheese of choice. Garnish with fresh parsley and/or grated cheese of choice. Serve with Zucchini Noodles, Cauliflower Rice, White Jasmine Rice or your favorite pasta!
Recipe 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.

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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.
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  1. 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.
  2. Preheat oven to 425°F.
  3. Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  4. 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.
  5. Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
  6. 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.
  7. Serve immediately.
  8. These will keep in the fridge, in an airtight container for up to 7 days.
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Naked Hatch Chile Turkey Burgers

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Tis the season for Hatch Green Chiles and I am SOOOOOOO excited! I love spicy anything — so I twiddle my thumbs through July, waiting for August, when Hatch Chiles come into season and into stores! I’m putting them in EVERYTHING! …just ask M0! 😉

These turkey burgers are super easy to make – everything goes into one bowl. And you can easily double the recipe to make for a larger group or to have as leftovers throughout the week. …these make GREAT leftovers!

Hatch Chiles can be hot or mild — most stores will have them separated in the produce section and/or if pre-roasted. And I will say – the hot ones are HOT. I used 2 mild and 1 hot for this recipe and it was perfect!

I’m not a big fan of buns on my burgers – never have been. It’s not a “carb” thing, it’s just a preference for me. So, if you wanted to add a bun – I suggest a crusty piece of good sourdough bread that you butter with a little ghee and stick on the grill (outdoor or pan) for a couple of minutes before serving… That of course would make these burgers fall into the Primal category vs Paleo — so if Paleo is important to you, stick with the recipe below.

I like to serve these with my Roasted Heirloom Potatoes and Lemon Basil Aioli. But, you could also do roasted asparagus or Jackson’s Honest, Beanitos or Way Better Chips – these are all of our favorites and the cleanest we’ve found!

Naked Hatch Green Chile Turkey Burgers

Makes 2 Burgers or 4 Sliders…

Ingredients:

  • 1lb ground turkey breast
  • 2-3 roasted hatch green chiles, diced***
  • 1 large shallot, grated
  • zest of 1 lime, juice of ½ lime
  • ¼ cup chopped cilantro
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional “Bun:” 2-4 large pieces Butter Lettuce, Escarole, Kale, Swiss Chard, etc. or bed of Sautéed Spinach
  • Optional (but recommended) Toppings:
    • Sliced Avocado
    • Coconut Sugar Caramelized Onion***
    • Goat Cheese Crumbles

Directions:

  • Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.

  • ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ – 1 tsp (depending upon how large the your onion is…) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you’d like.***

  • Preheat oven to 400 degrees F.
  • Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate – I like to cover a plate with foil so that I have easier cleanup.

  • Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!

  • When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.

  • When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  • Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate – if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!

***If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy…

***During Hatch season (August – October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

 

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  1. Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.
  2. ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ - 1 tsp (depending upon how large the your onion is...) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you'd like.***
  3. Preheat oven to 400 degrees F.
  4. Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate - I like to cover a plate with foil so that I have easier cleanup.
  5. Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!
  6. When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.
  7. When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  8. Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate - if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!
Recipe Notes

If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy...

During Hatch season (August - October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

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Paleo Cilantro Lime Coleslaw

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This Paleo Coleslaw is one of my favorite go-to recipes on a Sunday or Monday night when I want to make something that will give us leftovers for lunches for the week ahead! It is so versatile – I’ll make it to go as a side to Grilled or Rotisserie Chicken topped with Guacamole or Avocado or as a side to my Ancho Chile Shrimp Tacos — or any tacos for that matter! I made Hatch Chile BBQ Turkey Burgers last night with Sweet Potato Fries and served this slaw to go with it!

<<<Doesn’t that look awesome?

You could also make THESE burgers! I always like to have a little, well, “roughage” if you will! In spite of the name of this recipe, sometimes I will replace the Cilantro with fresh Basil – it is an awesome variation!

This is a perfect summer recipe for these hot and humid days here in Texas! It is creamy and crunchy and refreshing! It literally tastes like summer!

There are two ways to make this coleslaw – one is super quick and easy and one is a tad more time-consuming! If you need the quick and easy – I suggest buying the pre-mixed coleslaw – I started doing this and it makes life so much easier! Sometimes I can only find the “Salad Kit” for the coleslaw (pictured below) – I’ll just buy that and throw out the dressing that comes with it. Because, the dressing recipe below is SO good and super clean. The one that comes in the bag – not so much!

I suggest making this the night before, if you have time — it gets better and better as it sits in the fridge and the flavors have time to marry.

Hope you enjoy!

Paleo Cilantro Lime Cole Slaw

Serves 6-8

Slaw Ingredients:

  • 1 head Green Cabbage, chopped
  • 1 head Purple Cabbage, chopped
  • 2 large Carrots, peeled and grated
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

OR

  • 2 bags/containers pre-chopped Coleslaw mix
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

Dressing Ingredients:

  • ¾ cup Avocado Oil Mayonnaise
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • zest and juice of 1 Lime
  • ½ tbsp Raw/Local Honey
  • ½ tsp Celery Salt
  • ½ tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper

Directions:

  • Combine the slaw ingredients in a large bowl.
  • Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.
  • Pour dressing over the slaw, toss well to combine.
  • This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!
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Instructions
  1. Combine the slaw ingredients in a large bowl.
  2. Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.
  3. Pour dressing over the slaw, toss well to combine.
  4. This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!
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