Lentil soup is a quintessential recipe in a Greek household. It's simple to make and chockfull of nutrients. Lentils are a great source of iron, the most common mineral deficiency in the world. Lentils are also a great source of vegetarian protein and their high fiber content makes them super filling. I choose to cook with truRoots organic sprouted lentils because they are easier to digest and cook much faster! Here's my recipe. It's super simple, yet tasty and makes for great leftovers throughout the week especially if you're too busy to pack a lunch for work. Enjoy!
This is a super simple and delicious recipe I've been meaning to post for awhile.
-1 leaf swiss chard
-A few slices of roasted turkey (or chicken)
-1 tbsp gluten-free tomato
-1 slice tomato
1. Rip the swiss chard leaf away from the stalk so you have one long leaf.
2. Place the ingredients on top, roll up, and eat! Feel free to add more ingredients or leaves for nutrients or integrity of the wrap.
PS- this is totally unrelated, but I have a Greek gluten-free Spanokopita recipe coming soon. I am still tuning the exact ingredients and measurements so hold on to your seat for a bit!
I know weird title, but it's "twisted" because I don't think there is kale in Greece and this recipe took out the feta from the salad. But, a cucumber tomato salad is definitely prevalent in Greece. I had some leftover steamed kale from my previous recipe so I added it and it actually tasted really good!
-1 package brussel sprouts
-1 sweet onion
-Salt and Pepper to taste
1. Preheat oven to 375 F. In a skillet heat olive oil and add roughly chopped onions until translucent.
2. Once aromatic, add the brussel sprouts until bright green, but still hard.
3. Transfer to baking dish and add desired amount of sea salt and black pepper and drizzle with balsamic vinegar.
4. Stick in oven for 30-35 minutes or until golden brown and perfectly crispy. Enjoy!
I finally got down a good crust that was crunchy and smooth at the same time-- amazing! I am so happy I finally forced myself to make this recipe. It is a lot easier than it looks. This quiche will provide me with breakfast for the next few days (if the rest of my family doesn't eat it by then!). Next time I am going to try it in a muffin pan so I get smaller quiches that are more portable. To be honest, though, it really isn't that much of a pain to just cut a slice and be on your way. And I just wanted to announce that this is the first recipe that I am finally using my new fancy camera I got as an early birthday gift! I am so excited to start using "bokeh" to turn out some kick-butt shots. Now, here's my recipe...
I know, I know what you all are thinking. Paleo bread? Isn't that a paradox? Sure, call it what you will, but I finally made my own nut free paleo bread that my brother can eat! The consistency is scarily close to the real stuff and my family loves it. I am not going to lie that it is a bit denser than real bread, but with this batch I was able to cut it without it crumbling and make thin slices that are perfect for toasting or for sandwich building. I am super excited that it is nut free too because all the paleo bread recipes I have ever seen called for a nut flour or an ingredient that wasn't really paleo (like xantham gum...). But this recipe has it all-- a great nutrition profile with an adequate amount of protein (from the eggs), good fats (from the coconut oil), and a safe source of carbs! I really like how easy it is to just pack a ziploc bag of the bread and eat a couple slices as a post-workout meal. Delicious! Anyways, I will keep perfecting my recipe to get it as airy and bread-like as possible, but for now here is what I have got! If you are allergic to nuts or don't want to cook with them for your fear of omega-6 PUFA oxidation then check out the recipe and enjoy...
Getting a good paleo bread is so hard because the gluten and yeast in wheat is what makes a bread stick together. This was my first attempt with nut flour. I am also working on a nut-free version right now, which I think will be well-received since my brother has a nut allergy and using nut flours really aren't optimal due to their high omega-6 ratio (omega-3s are the heart-healthy poly-unsaturated fats we get from foods like wild salmon and nuts + refined vegetable oils are their less healthy counterparts). But, I did like the flavor of this bread and how easy it was to make. I had been dying to see what a paleo bread really tasted like and if it was bland, but I think the almond meal really made it tasty. In the future, I may try to come up with my own fat bread, but for now stay tuned for a nut-free gluten-free recipe that tastes and has a similar consistency to real bread (it would really make our lunches easier sometimes...). For now though, if you are dying to try this bread with some butter and bananas, or you want to eat my french toast recipe, check this bread out...
This is a simple easy recipe and tastes delicious. I whipped it up last night for the carnivorous men in my family and it was devoured (yes, eating your veggies is a man thing). First pre-heat your oven to 375 F. My recipe requires 1 package of organic nitrate/nitrite-free bacon (trust me, you want to buy a good brand!) and about 1.5-2lbs (sorry this isn't very specific, but I just pick 'em up at the grocery store in 2 bags. Once you are in the kitchen, get a medium pan out, dice the bacon as best as you can-- it is so hard to dice raw bacon-- I don't know why!! Maybe I got a fatty batch? Anyhow, it doesn't have to be perfect. Throw your "diced" bacon in the pan and let it cook in its own fat on medium heat. Warning: it may painfully sizzle in your eye, so watch out! In the meantime, cut the butts of your sprouts and wash 'em. By now the bacon should be cooked so ladle it out with a slotted spoon for later use. Cook your brussel sprouts on medium-heat in the bacon fat until they are slightly golden and darker green (also add your salt and pepper to taste here). Once they looked cook, transfer to a casserole dish and bake in the oven for 25 minutes. When there is about 10 minutes left, add the bacon bits and voila! You have a beautiful, yummy side dish. If no one has a nut allergy in your family, you could bake it with pecans too, but sadly my brother does. Enjoy.
Last weekend I was feeling some soup. It was cold outside and I had a bunch of leftover veggies in the fridge, so I thought, why not? After getting some inspiration from nomnompaleo (if you haven't seen her website, check it out, she is the bomb!) and my grandmother's help we set off to make this soup. The verdict: super simple and simply super. Yes, this stuff was so delicious that in class the next day when I whipped some out even my teacher wanted some. Yea, and it's paleo. So all those people who say paleo isn't tasty, well you are just missing out on the fun. Anyway, back to better things.
Here is the recipe...
This is an easy throw-together recipe that tastes delicious as well. I would recommend marinating the meat over night though because it really adds flavor and lets the spices soak in. Here's what I did:
I was really craving a salad similar to the one I had had in San Francisco a few weeks ago. I went to Whole Foods to buy pre-cooked shrimp, but it wasn't wild
:(. Alas, I decided to just make a veggie salad to get in my daily nutrients! I was going to mimic the macadamia nut dressing I had also had with that salad, but it turned out way too chunky and became like cheese. That's okay, because one recipe failure, turned into another success! I came up with a macadamia-type "cheese" that actually kind of tasted, well, cheesy. And now I know for next time how to make an actual macadamia dressing-- add more water and use a food processor, NOT a blender! Anyways for my salad here ya go:
From my previous post, I was able to use all the squash seeds to make a delicious and paleo-friendly snack. My Dad went crazy for these and ate most of them off the tray after they were done baking!
It's super simple. Pre-heat your oven to 400 F. Just spread out the seeds evenly on a pan. Drizzle with an adequate amount of olive oil, and top with a bunch of sea salt and pepper.
Stick the pan in the oven. Then check on the seeds every 8 minutes until brown and crispy (about 15 minutes) is when they are perfectly roasted. Remove and let cool. Then snack and enjoy!
I am just going to get right down to the recipe. This is a great 1st course to an extravagant meal or can be made a meal on its own. Either way, when you are in the mood for seafood and scallops are on sale, buy them and don't miss the opportunity to try out this recipe!