Ingredients
Method
- Combine everything except tortillas. Warm tortillas. Evenly spread mixture onto 4 tortillas, top with the remaining tortillas and cut into quarters. Top with your favorite garnish. Makes 4 servings.
Doctor Away Puree
Doctor Away Puree
Packed with vitamins, antioxidants, and amino acids, this smoothie will help keep your system clean while skin cells rejuvenate to give you a bright, clear complexion. Its lightly fruity, green flavor is pleasant to drink without tasting cloyingly sweet or overly green.
Ingredients
Method
- Add all ingredients to your blender and puree. Pour into a glass and enjoy!
Basic Quinoa
Ingredients
Method
- Put 1 cup of Quinoa in strainer, and rinse.
- Put 2 cups of liquid in pot and bring to boil.
- Takes about 4 minutes for coconut milk and you have to be careful or it wells up and overflows quickly.
- Lower heat to simmer and put Quinoa into pot.
- Cover
- Every 10 minutes check and stir, adjusting when liquid is about gone.
- While there's still some liquid, I usually do after 10 minutes, add Stevia and Cinnamon.
- Once liquid is mostly gone, turn off and enjoy.
Custom Taco Seasoning
Ingredients
Method
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Notes
Original recipe from http://allrecipes.com/recipe/taco-seasoning-i/
Cut down the chili powder to begin with.
Paleo Stuffed Eggplant {with Ground Beef}
Paleo Stuffed Eggplant {with Ground Beef}
This is one of those dishes that can be prepped in advance (think the night before or early in the morning) and then just tossed in the oven when you walk in the door from school or work. It does have about an hour bake time but if the prep is done in advance, I find this to be a very satisfying and easy weeknight dinner. The hour cook time usually gives me enough time to get changed, make a salad and relax a bit (aka play legos and matchbox cars with my son). Plus, this is an easy and tasty way to use eggplant, which for some is a very polarizing vegetable. I, for one, love eggplant, in all its many incarnations but I know that there are many of you who yourself don’t love it or live with someone who might be a bit adverse. Even though there is a lot of eggplant, it is not as prominent of a flavor as it might look in this dish. Another major bonus about this dish is how much kids love the whole “boat” concept. You can get them involved in stuffing the boats prior to baking and also crumbling the topping on! Read more: http://www.everydaymaven.com/2013/paleo-stuffed-eggplant-ground-beef/#ixzz3Ck8VLag3
Ingredients
Method
- PREP:
- If you have a food processor, use it to save time! Process the garlic, remove to small dish and pulse the onion until just chopped. Set aside. (If chopping by hand, finely chop onion and garlic and keep in separate dishes until ready to use.)
- Next, wash and dry Eggplant. Trim the ends and split down the middle lenthwise. Use a spoon to scrape out most of the meat, leaving a nice “boat” or shell in-tact to hold the filling. Repeat this on all the Eggplant halves.
- Transfer the eggplant boats on baking sheet lined with tin-foil. Rub each with a bit of olive oil and sprinkle with a pinch of salt and pepper.
- Place the eggplant meat into the bowl of the food processor and pulse until chopped (alternately, hand chop until diced). Measure 2 cups of chopped eggplant meat out, set aside and discard the rest.
- Grab a handful of washed parsley leaves, finely chop and set aside for garnish.
- Lastly, combine ingredients for topping in a small bowl and mix until well combined.
- COOK:
- Preheat oven to 350F.Set a large frying pan over medium high heat. Once hot, add 1½ Tablespoons of olive oil. Heat oil for 30 to 45 seconds and add chopped onion and chopped eggplant along with 1 tsp of kosher salt, freshly ground black pepper and crushed red pepper flakes. Cook, stirring occasionally, for 7 to 8 minutes.
- Add garlic and continue cooking an additional 1 to 2 minutes.
- Add ground beef to onion mixture and use a spoon to break up any large pieces. Continue cooking, stirring occasionally, for 5 to 6 minutes or until most of the pink is gone.
- Drain beef mixture through a fine mesh colander to remove excess liquid and fat. Use your spoon to really press out the liquid and move the meat mixture around the colander.
- Return to frying pan, lower heat to medium and add 1½ cups of the pasta sauce. Cook for 1 to 2 minutes until heated through.
- Remove pan from heat and divide beef mixture up among eggplant boats. Take care not to overfill them and make sure to pack the meat in pretty tightly.
- Grab the almond flour and olive oil topping and divide among eggplant. For 6 boats, I used just under 1 teaspoon each. Use your fingers to gently and evenly spread the topping over each eggplant boat.
- Place in the oven on the center rack and bake for 50 to 55 minutes, until eggplant is fork tender. Turn the oven to broil and finish by broiling for 2 to 3 minutes or until topping is slightly brown.
- Remove, let cool for 5 to 10 minutes, top with chopped parsley, serve and Enjoy!
Notes
To make this NUT-FREE, omit the topping or use an alternate crumb depending on your dietary preferences – some that would work are of course, bread crumbs (regular or whole wheat), gluten-free bread crumbs, crushed crackers or just a sprinkling of Parmesan Cheese.
Eggplant oxidizes pretty rapidly when cut. It may turn brown all-over or just in some spots. This is OK. Read here for more on preventing this if this worries you.
To do the PREP in advance, complete all steps up to #8 in the cooking instructions. Cover and refrigerate until ready to cook. I recommend removing from the fridge while you preheat the oven so the eggplant and filling isn’t ice cold when you put it in the oven. Make sure to use a BROIL-SAFE baking sheet or cooking dish. If you don’t have one, skip the Broil step.
To do the PREP in advance, complete all steps up to #8 in the cooking instructions. Cover and refrigerate until ready to cook. I recommend removing from the fridge while you preheat the oven so the eggplant and filling isn’t ice cold when you put it in the oven. Make sure to use a BROIL-SAFE baking sheet or cooking dish. If you don’t have one, skip the Broil step.
Guacamole
Ingredients
Method
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Custom Meatloaf
Ingredients
Method
- Preheat oven to 350. Add ground meat, tomato paste, tomato sauce, oatmeal, garlic, and chopped onions to bowl. Shred in carrot to amount desired and add black pepper to taste. Mix thoroughly and then add to baking pan, smoothing flat. Add diced tomatoes to top of meatloaf, spreading evenly. Bake for 40 to 50 minutes.
Notes
Will try more onions, spices, celery.
Second try had about 1/2 zucchini per pound and 1/8 a cup of cilantro or so. Zucchini should be shredded possibly, maybe up oatmeal to 1/3 and no more if any cilantro. Also tasted bumpy since Joshua didn't smooth out top.
Green Restorative
Green Restorative
Green Restorative You may as well call garlic and cabbage the equalizing twins, as they're simultaniously beneficial for your blood and your circulation. This smoothie has a fairly green flavor so you man want to toss in an apple or cucumber.
Ingredients
Method
- Blend all ingredients together.
- Yield: 3 cups
Notes
Interesting and filling. Tastes better than I would think a green smoothie would. Something in it comes across as spicy which is the only downside. Stick with one garlic next time. Probably more cabbage. Blended up well enough with water I put in, but probably wasn't a full cup and is drinking thick.
Suggests adding an apple or cucumber. A small apple would me an interesting addition.
Apple definatelly helped. Small amount of garlic came out less spicy tasting.
Classic meat loaf
Ingredients
Method
- Preheat the oven to 350 degrees. In a large bowl, mix the ground poultry, onion, celery, and garlic. Mix all the spices together, then add them to the poultry and blend well.
- One at a time, add the rice, the egg whites, and 1 cup of the tomato sauce to the poultry mixture and blend thoroughly. Form the mixture into an oval-shaped loaf and place in the center of a nonstick loaf pan. Spread the remaining ¼ cup of tomato sauce over the top of the loaf.
- Bake, uncovered, for 1 ¼ hours. Let sit for 5 minutes before serving. Makes 6 to 8 servings.
Grilled Chicken with Avocado, Tomato & Corn Salsa
Ingredients
Method
- Salsa: Mix lime juice, oil, sugar and salt in a medium
- bowl. Add remaining ingredients; toss gently to mix and coat.
- Heat outdoor grill, ridged grill pan or broiler.
- Season chicken with oregano, salt and pepper. Grill 3 to 4 minutes per side until cooked through.
- Divide lettuce among 4 plates; top each with chicken, then salsa.