Saturday, July 25, 2015

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Autoimmune Paleo Roasted Chicken, Green Beans, Mashed Sweet Potatoes, Spagetti Squash Noodles and Curried Cauliflower Cous Cous with Spring Vegetables

Having just received my brand new electric pressure cooker, I went a bit overboard testing several dishes in one evening. 

It was amazing how productive this one little gadget can be
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Grilled Salmon with Rosemary and Carmelized Lemon

Grill salmon steak topped with lemon and rosemary, about 6 min. per side. 


Cauliflower Cous Cous with Parsley 

Sauté onion for 3 min., add cauliflower and sauté for another couple of minutes, then steam in steamer basket in pressure cooker with 1 c. water for 3 minutes. Add  chopped fresh parsley. 


Asparagus

Steam fresh asparagus spears until al dente (1 min. in pressure cooker) and top with pan fried crispy Bacon.  





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Sunday, July 19, 2015


Salmon with Carmelized Citrus and Rosemary, with Asparagus and Plantains

Meal prep timing

Prep asparagus, salmon fillets, and plantains, in that order. Fry plantains and set in oven on warm. Start to steam asparagus. Warm soup if having warm, or serve chilled. Grill salmon. When salmon is done, turn off asparagus.  Enjoy. 


Plantains

2 brown black plantains, peeled and sliced 1/4" thick
1 T coconut oil

Fry until brown on each side in oil.  Keep warm in oven in serving dish. 


Steamed Asparagus

Snap off ends of one bunch of asparagus. Steam for 7 minutes. 


Grilled Salmon with Carmelized Citrus

2 Wild caught Salmon fillets frozen sealed individually, thawed. 
1 T Fresh or 1 tsp dried rosemary leaves
3 T Fresh chopped parsley
6 slices fresh lemon or lime
Coconut oil spray
Pinch Sea salt
Pinch Freshly ground pepper

Rinse fillets and pat dry. 
Spray both sides with coconut oil. 
Season both sides with salt pepper rosemary and parsley. 
Top each fillet with 3 citrus slices. 
Grill on cookie sheet 3-4 minutes each side. 





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Friday, July 17, 2015


Ingredients

4 Chicken Tenders, browned and sliced
1 minced onion
1 c frozen chopped spinach
1/2 c fresh chopped parsley
Fresh herbs chopped - tarragon, basil, etc. 
1 package frozen stir fry Trader Joes vegetables
2 T Coconut oil
1 c bone broth
1 c coconut milk
Salt, pepper, turmeric, cumin, oregano, celery salt, to taste 
Not on Autoimmune Paleo are these flavors - Herdez green salsa, Tajin red pepper-lime seasoning, California molido mild chile, chipotle chile, Paprika. 

Sauté onion in coconut oil and 2T bone broth until clear then golden. Add remaining bone broth and purée with immersion blender. Add remaining herbs and spices and coconut milk and simmer. 

In separate pot, cook veggies in some water per package instructions until done. Fold cooked vegetables and cooked meat into curry sauce. 

Serve. 

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This recipe uses tomatoes and so is not strictly Autoimmune Paleo. To convert it simply substitute coconut cream for the tomato purée in equal volume. 



Ingredients

3 pork sausages, casings removed, and chopped into small pieces. 

One onion diced medium 

Fresh mushrooms coarsely chopped (omit for strict Paleo)

1 cup chopped fresh parsley

1/2 cup frozen chopped spinach

1 cup bone broth

2 t Coconut oil

2 T Braggs Vinegar

1 box Pomi brand crushed tomatoes or 2 c coconut cream

2 T cane sugar

Spices to taste
Salt 
Pepper
Turmeric
Cumin
Dried oregano or Italian seasoning
Etc. 
(See photo)

For cream sauce use
Salt 
Pepper
Sage
Nutmeg

Prep all ingredients ahead for fastest dinner. 

In soup kettle on medium-high heat,
Sauté sausage until browned and crumbly, remove sausage and set aside, leaving grease in pot as much as possible. 

Sauté onions in 1/4 of broth until clear, continue to carmelize until golden brown. Deglaze pan with 2 T Braggs apple cider vinegar. Add mushrooms, fresh herbs and sauté until mushrooms absorb some oil and cook through. Return sausage to pan. Add spices. Fold in all ingredients. Add tomatoes or coconut cream and heat through. Keep on simmer as you prepare pasta. Make ahead in a large batch and freeze. 

Serve over noodles such as konnyaku, or kelp. A gluten-free option that is not strictly autoimmune Paleo but are of very good quality are Trader Joes brown rice spaghetti or similar pastas, hard to tell they aren't wheat!

Top with fresh basil leaves rolled and snipped with scissors into strips. 





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I am keeping tabs on all the recipes I conjured while emptying my fridge and freezer, or prompted by an impulse grocery store purchase of a particular delicious looking seasonal veggie or meat item. 

My goal is to come up with my favorite meals so we can repeat them and have a total of minimum 10 go-to meals we can eat for dinner. 

They have to be quick, easy and yummy. 
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I am generally in love with the Joy of Cooking. 

Tonight I took inspiration from 2 leek recipes to create Autoimmune Paleo Vichyssoise. 



Leek Potato Soup / Vichyssoise 

And 

Creamed Leeks

Here is the rough recipe:

In one large soup kettle, 
1 leek thinly sliced and sautéed in 
1 T coconut oil until translucent and just starting to become golden, 10-15 min.,

Add
2 potatoes thinly sliced with a mandolin to speed cooking - Paleo folks substitute white yam or turnip or steamed cauliflower, etc. 
3 cups broth such as bone broth or chicken broth
1/4 c chopped fresh parsley
1/4 c chopped frozen spinach or other dark green leafy veggie

And spices to taste,
Salt
Pepper
Turmeric
Cumin
Celery salt
or your favorites 

Simmer until cooked through, about 10-15 min. 

Blend in pot with immersion blender, or in regular blender, sieve if you like

Add
1-2 c coconut milk

Heat through and serve, or chill and serve. 




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