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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.
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Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  9. Season with sea salt and black pepper to taste. Serve immediately.
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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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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Instructions
  1. First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  2. Then, turn your oven to broil setting – 450-500 degrees F.
  3. Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don't over-caramelize.
  4. Now, start the tomatoes - cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  5. Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  6. Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes - watch closely so they do not burn.
  7. While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  8. Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!
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Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

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As a Nutritionist, I get requests from clients all the time about how to make the typical “unhealthy” recipe, clean; or “What are good substitutes for _______?”

I have one client, in particular, who is coming off of a long-time habit of daily runs to Chick-Fil-A for Sweet Tea and Chicken Nuggets. She has 3 kiddos under the age of 6 and sometimes, life gets so busy, you just start doing what’s easiest and then before you know it, what’s easiest has caused you to gain 20 pounds and you feel absolutely exhausted. In an effort to give her something that could be her new go-to for Chicken Nuggets, I came up with this recipe. In full disclosure – I was not sure these were going to turn out that well. I literally took the first bite and kind of cringed – you know, just waiting for them to taste, well, “meh…” I mean, how do you beat Chick-Fil-A? Oh, but I did! Seriously. I win, Chick-Fil-A! On ALL counts! Mine taste better – that’s right… You heard me. I said it! Mine are obviously healthier and totally gluten, grain and dairy-free.

So, while these chicken tenders are not quite as easy as pulling through the drive-thru, you will feel fabulous after eating them and they won’t steal your energy.

This recipe can be made in double or triple batches and then frozen so that you can easily grab a few out of the freezer, wrap them in foil, pop them into the oven under the broiler for 3-4 minutes and they’ll be ready for the kiddos for lunch or dinner in no time! Alternatively, dip them into the batter and place on a baking sheet, pop into the freezer overnight and allow them to freeze raw. Once frozen, place in a large ziploc baggie and back into the freezer. When you’re ready to make them, pull out as many as you need, place on a baking sheet and into the oven per the directions below, but for an additional 4-5 minutes, as they will need to thaw in the oven. By freezing the latter way, they will take a little longer, but be more juicy/tender.

Hope you enjoy!!

Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

Ingredients for the Chicken:

  • 1lb free range, boneless, skinless chicken tenders
  • 1 ½ cups almond flour
  • 1 ½ tbsp paprika (plain or smoked, depending upon your preference)
  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • 1 ½ tsp sea salt
  • ¾ cup coconut milk
  • 3 tsp apple cider vinegar
  • 2 cage free eggs or 4 egg whites
  • coconut oil cooking spray

Ingredients for the Dipping Sauce:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • ½ tbsp raw/local honey
  • 2 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 tbsp grain mustard
  • 1 tbsp honey mustard
  • 2 tbsp Bragg’s apple cider vinegar
  • pinch of sea salt and black pepper, to taste

Directions:

  • First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  • Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  • In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  • While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  • Once the “buttermilk” has rested for 5 minutes – up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  • Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  • Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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Instructions
  1. First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  2. Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  3. In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  4. While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  5. Once the “buttermilk” has rested for 5 minutes - up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  6. Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  7. Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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Paleo Classic Deviled Eggs

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I feel like deviled eggs are reminiscent of the summer. Fourth of July, picnics, etc. But, every Thanksgiving my family always has deviled eggs on the table. I have no clue if this is traditional in the American household or not, but it is in ours and I love it! I always look so forward to them.

It seems like everything during the holidays is heavy and typically served hot. Deviled eggs add a really wonderful temperature contrast.

These are made with Primal Kitchen Avocado Oil mayo making them so much cleaner than the average deviled egg which is typically made with a canola or vegetable oil-based mayo.

I know that many people try to stay away from the yolk of an egg for various reasons – some of which I agree with and some I do not. If you are one who avoids the yolk, I do hope you will reconsider and enjoy these for at least one day of the year.

Paleo Classic Deviled Eggs

Makes 12 halves…

Ingredients:

  • 6 cage free eggs
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 tsp Bragg’s apple cider vinegar
  • 1 tsp yellow mustard
  • pinch of sea salt
  • pinch of ground black pepper
  • paprika or smoked paprika
  • 3-4 tbsp chives, finely chopped (optional)
  • 3-4 tbsp fresh dill, finely chopped (optional)

Directions:

  • Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
  • Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
  • Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.
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  1. Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
  2. Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
  3. Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
  4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.
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