this post goes out to my bro. he lives out in sunny california with his new bride & just took on a sweet new job with a lobster-man. i couldn’t be prouder of him; he is one of the hardest workers i know & he’s burning lots of energy out on the boat now that the lobster season is officially underway in SoCal. the alarm goes off at a ripe 2:30am & he doesn’t get back to the harbor until evening. he’s been looking for some protein snacks to eat throughout the day & since this is a common question, i thought i’d write out a go-to list & i’ll add to it along the way. i’m sure some of you seasoned-paleo eaters have some favorites to add to the list, so please do!

  • organic beef/turkey jerky (be sure to check out the ingredients) & veggies
  • raw walnuts, coconut flakes & raisins
  • tuna & spinach
  • roasted chicken & carrots
  • hard boiled eggs, handful of spinach & 1/2 avocado
  • celery sticks & almond butter
  • lox & cucumbers
  • bonfire’s green monster smoothie: kale, spinach, banana, avocado, coconut oil, coconut water, fish oil
  • sweet & salty trail mix
  • yamanana bread

here is another take on elana’s cauliflower rice:

ingredients:

  • 1 head of cauliflower
  • 1 medium red onion
  • 2 stalks of celery, chopped
  • 1/4 cup evoo
  • 1 roasted chicken, cubed
  • 1 cup chopped walnuts
  • 1/3 cup chopped parsley
  • 1 cup dried cranberries

directions:

  • warm up evoo in a skillet with medium heat
  • add onions & sauté for about 10 minutes
  • meanwhile, shred cauliflower using one of the fancy attachment blades on a food processor
  • back to the skillet.. add chopped celery & sauté for a few minutes until softened
  • add in shredded cauliflower & cook for about 5 minutes
  • add in walnuts, parsley, dried cranberries & roasted chicken & cook for about 5 more minutes to blend flavors

related post: (simple) cauliflower rice


here’s a birthday take on the pumpkin almond butter dessert/bread frosted with elana’s vegan chocolate frosting (instead of 1 teaspoon of vanilla, i used 1/2 teaspoon vanilla extract & 1/2 teaspoon almond extract) & topped with shreds of coconut.


chicken, beef & lamb kebobs

seafood chef

my favorite grill masters

grilled summer squash & kebobs

white asparagus & nectarine mango, tomato & peach kebobs

colby

dinner on the patio


personal pizza

25Aug10

sometimes i forget people are reading this :) but after a few reminders that eggplant sandwiches have been up for a long time, i started to remember.. summer & moving have left little extra time. this dish is nothing really new, just another take on this coconut flour pizza recipe.

ingredients:

  • 3 eggs
  • 1 cup coconut milk
  • 1/4 cup chopped onions
  • 1/2 cup sifted coconut flour
  • 1 teaspoon sea salt
  • 1 teaspoon oregano

toppings

  • grilled chicken
  • fresh spinach
  • fresh basil
  • tomato sauce
  • sun-dried tomatoes
  • oregano

directions:

  • preheat oven to 375 degrees
  • prepare a baking sheet with parchment paper & olive oil
  • mix eggs, coconut milk & onions in a large bowl
  • mix coconut flour, sea salt & oregano in a medium bowl
  • mix dry ingredients into wet ingredients until it becomes doughy (let sit for a few minutes after mixing)
  • scoop dough onto baking sheet to make 2 personal sized pizzas- spread out dough to a thin crust
  • bake for 20 minutes
  • spread tomato sauce & add toppings onto the crust
  • bake again for 10 minutes

created by lindsay, made for 2 people (warning: this might get a little messy when eating!)

ingredients for eggplant:

  • 4 slices eggplant (about 1/4 inch)
  • 1 eggs
  • 1 tablespoons water
  • 1 cup almond flour/meal
  • evoo for pan
  • seasonings: thyme, oregano, sea salt, basil (or choose your own)

fixings for sandwich:

  • romaine lettuce cut
  • 1 sliced beefsteak tomato
  • 1/2 sliced avocado
  • fresh basil leaves

directions:

  • mix egg & water in a bowl (suitable for dipping the eggplant in)
  • in a separate bowl, mix the almond flour/meal with the seasonings seasonings- thyme, oregano, sea salt, basil
  • take the the eggplant slices & dip in the egg/water mixture until coated, then dip the eggplant in the almond flour/meal mixture
  • pour evoo in a pan & put the stove on medium-high
  • place the prepared eggplant slices in the pan & flip after 2-3 minutes (or until crispy)
  • remove eggplant & lay on a paper towel to soak up some of the oil
  • build a sandwich with romaine lettuce, tomato, fresh basil leaves, avocado

pizza

11Jul10

coconut flour pizza recipe

since giving up grains, the one food that still tempts me is pizza- i’ve tried the almond flour pizza- which is still decent- but this pizza here, made with coconut flour actually tastes like pizza! i’m pretty excited about it- the recipe can be found right here.

the only modification i made was i added 1 teaspoon of oregano to the dough; i would also suggest adding an extra 1/2 teaspoon of salt with the dry ingredients if you’d prefer not to have the sweetness of the coconut come through.

for my toppings, i roasted some eggplant with evoo, s&p, garlic & oregano. separately, i sauteed onions, garlic & spinach & then mixed both pans together. i chose to skip the cheese & can’t say i missed it.


(basic scone + add-ins: walnut pieces, dark chocolate chunks & vanilla)

basic ingredients:

  • 2 1/2 cups almond meal or flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs (or 1 egg & half of a ripe banana, mashed)
  • 1/4 cup honey
  • 1/3 cup grapeseed oil

add-ins (optional, pick one or more):

  • 1 tablespoon flax meal
  • walnut pieces
  • dried cranberries
  • dark chocolate chunks
  • blueberries
  • 1/2 teaspoon spice (cinnamon or nutmeg…)
  • 1/2 teaspoon vanilla extract (mixed into wet ingredients)

directions:

  • turn oven to 350 degrees
  • mix basic dry ingredients together in a large bowl (include any add-ins that are spices or flax meal)
  • whisk basic wet ingredients together in a medium bowl (include any extract add-ins such as vanilla)
  • mix wet ingredient into the dry ingredients
  • fold in add-ins (walnuts, blueberries, dark chocolate, etc.)
  • use a tablespoon to spoon batter onto a parchment-lined baking sheet
  • bake for 12-15 minutes until a toothpick comes out clean

lunch to go

ingredients:

  • cubed avocado
  • a couple variations of heirloom tomatoes (green & red pictured) cubed
  • small slices of celery
  • sliced green onion
  • slivered almonds
  • shake of sea salt (to taste), pepper, oregano, (curry)
  • (grilled chicken, spinach, greens, romaine to make a wrap,…)

directions:

  • toss all together
  • eat over spinach.. meat.. mix in slices of grilled chicken. i had this a few times in the same week so i started mixing in different spices & herbs to change up the flavors a bit each day

raw brownies

09Jun10