Posts Tagged ‘Greek Yogurt’

Blueberry Bacon Sage Salad

I wasn’t sure if the blueberries would fit with this salad, so they’re off to the side in these pictures.  But next time, I’m sprinkling them right on top because all of these flavors together created an amazing tangy, earthy, sweet salad experience.  It was delicious!!!!!!  Here’s the recipe… You can play with the quantities, and I won’t insult your intelligence by giving directions on how to assemble the salad.  😛

Blueberry Bacon Sage Salad Ingredients:
Blueberry Bacon Sage Salad with Pink Herb Dressing
  1. Green or red leaf lettuce (baby spinach or romaine would probably work fine too)
  2. Red onion
  3. Tomato
  4. Bacon (preferably uncured)
  5. Grilled chicken
  6. Goat cheese crumbles
  7. Leaves from two sprigs of fresh sage, finely chopped
  8. Organic blueberries
Pink Herb Salad Dressing:
  1. Plain Greek yogurt
  2. Parsley, Rosemary, Thyme (fresh or dried)
  3. Red wine vinegar

For the Salad dressing, just mix the yogurt and the herbs together, and then start adding the vinegar while stirring until you have a creamy but pourable consistency.

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Loaded Turnip Not Potato Soup

Compare a turnip root and a potato that are the same size.  The turnip will have less than half of the calories, less than half the carbs, and a whole bunch more calcium than the potato.  But cooked in soups or fried/grilled, their flavors and especially textures are practically identical!  That’s why I decided to make a Paleo Loaded Baked Potato Soup today – but with some modifications and substitutions that really crank up the healthiness.

Paleo Loaded Potato Soup (made with Turnips instead!)

  1. One big or several small turnips
  2. An onion
  3. Chicken stock
  4. Herbs/Seasonings (I used “Poultry Magic” seasoning mix, thyme, rosemary, salt, and pepper)
  5. Other veggies from your fridge (I used garlic, carrots, celery, kale)
  6. Toppings (Cooked bacon, green onions, Greek yogurt in place of sour cream, other finely chopped onions, and if you really want to – some yellow cheese)

Chop everything up into bite size pieces, then toss numbers 1 through 5 into a big soup pot to simmer for at least 20 minutes.  You want the turnips to be nice and soft!  To make the soup creamier, blend some of it in a blender then pour it back in with the rest of the soup.  Pour it in a bowl, top it with your toppings, and chow down!

Summer Salsa Burger Paleo Gluten-Free Comparison

It can be intimidating to go Paleo at first… It’s not just gluten-free, it’s rice, corn, beans, legumes, and mostly potato-free, it’s lower in carbohydrates, it’s avoiding processed foods and most (if not all) dairy, and it’s giving up all refined and fake/low-cal sugars.  That seems like a lot of restrictions, and about 3/4 of everything sold in a grocery store.

But if you plan your grocery trips smartly, and you know how to flex your creative chef muscles a little bit, being Paleo can turn a mediocre hamburger and some grilled zucchini into a summertime feast.  You just have to focus on all the tons of extra delicious whole fresh foods you get to heap onto your plate now!  On that note, I think I’m going to go have some Paleo chocolate covered banana for dessert.  😛

paleo grilled stuffed anaheim peppers

Ooooooh yeah baby!  This as an awesome meal that everybody, not just paleo people, will enjoy.  Grilled stuffed Anaheim peppers served over spicy grilled zucchini.  All you need per person for this recipe is two decent sized Anaheim peppers, one zucchini, toppings of choice (guac, salsa, etc), and some leftover meat and spices for the filling.

paleo grilled stuffed anaheim peppers

The filling can be whatever already cooked leftover meat you have laying around – beef, chicken, ground turkey, whatever.  I used chicken.  Add some onions (give the onion a couple minutes in a pan on the stovetop if you don’t want it to be too strong), a can of diced green chilis, chopped jalapenos, chopped mushrooms, and whatever else you have laying around that sounds Mexican-y.  Season with some tomato paste, a splash of coconut milk, oregano, cumin seed, and chili powder.  Just make sure all the ingredients in your filling are already cooked the way you like them, because grilling will only heat them up – not cook them.

paleo grilled stuffed anaheim peppers

Stuffing the peppers is messy.  Really messy.

paleo grilled stuffed anaheim peppers

If you insert at least two toothpicks per pepper at an angle like this, it will do a pretty good job of holding the lids on.

spicy grilled zucchini

I cut each zucchini into four slices.  A little oil, and then more seasoning!  I season the crap out of everything.  Cayenne pepper, cumin, and chili powder on one side, and oregano, salt, garlic powder, and pepper on the other side.

paleo grilled stuffed anaheim peppers

Om nom nom.  Grilling tastes so much better than oven roasting.  When I have a yard someday, I can’t wait to step up into the occasional real campfire cooking too!

paleo grilled stuffed anaheim peppers

Before when I’ve grilled anaheim peppers, I’ve always pre-roasted them and spent a bunch of time peeling the skin off, and then re-grilling them with the stuffing inside.  Well screw that.  This time, I figured I’d just see how bad the skin really was.  And it’s not.  It’s a tiny bit tough, but not nearly as bad as I was expecting.  Entirely edible.  And definitely worth the time saved when you have a full day and not a ton of time for cooking prep.

Quick Paleo Curry

The first time I ever tried Japanese curry, I fell in love.  In Japan, curry is a kind of fast food – like burgers or burritos are here.  So today I decided to stray from my previous 2-hour curry cooking sessions which used S&B Golden Curry pre-mixed and full of sugar, and create curry from scratch FAST.  I’ll admit that the end result doesn’t taste quite as good as the curry I used to make with the S&B box and a refrigerator full of fresh veggies, but it only took about 10 minutes and it’s a ton healthier.  And it does still taste very good!  This will be my everyday style curry recipe, and I’ll save the stockpile of S&B boxes for special occasions.

Paleo Curry Recipe Ingredients

Fast Paleo Curry Recipe:

  1. 1/2 can Coconut Milk
  2. 1 chopped however you like it Onion
  3. Curry Powder to taste
  4. Leftover Chicken, shredded or chopped
  5. Frozen Bell Pepper strips (or fresh if you have the time)
  6. 1 can Mushrooms
  7. Cans of anything else you can think of.  I had some bamboo shoots that had been sitting in my cupboard for forever, so in they went!

Brown the onion first, then just start dumping in all the rest of the ingredients.  Add the coconut milk and the curry powder last.  Use LOTS of curry powder.  Taste test.  Add more curry powder.  Taste test again.  Add curry powder and maybe some ground cayenne pepper if you’re feeling spicy.  Then serve with a bag of broccoli you steamed in the microwave.  And if you want to break the official Paleo rules a little bit with me, plop a little Greek yogurt on top!

Paleo Guacamole OmeletteAs usual, I added a little dollop of Greek yogurt sprinkled with chili powder (for prettiness) instead of sour cream.  But otherwise, all of the ingredients for this simple paleo guacamole omelette are all listed in the photo below!

Paleo Guacamole Omelette Ingredients Recipe

Fajita Pile

Posted: February 22, 2012 in Lunch
Tags: , , , ,

Fajita Tomato PaleoI cooked the skirt steak for this fajita pile by cutting it first, and then cooking it in a skillet alongside the fresh onion and bell pepper slices.  I don’t plan to do that again.  Grilling meat outside on a grill, whether it’s a gas or a charcoal grill, just tastes so much better!  I also wish that the Greek yogurt (sprinkled with paprika in this picture) could have been guacamole instead, but we just didn’t have any.

Despite my complaints though, it was still a tasty and filling lunch!  I made it a little extra fun for myself by tossing the fork aside about halfway through and eating some of the steak strips with my fingers like they were french fries.  🙂  Mmm steak fries.  I love eating Paleo!