That’s right- endive. I’d seen these weird torpedo shaped leafy veggie in the grocery store but had never tasted one or knew how to cook… But that didn’t stop me from picking a couple up!
Searching around online, I found a ridiculously simple recipe! Like, stupid simple!
1-2 endive (1/2 or 1 per person)
Cut endive in half length wise. Cut V out of core but not wide enough to separate leaves.
Lightly brush with oil (I use coconut oil) and place oil side down on warm grill. Brush other side with oil and close lid of grill. Leave on grill for 5-7 min. Flip when grill marks appear on endive and start to soften.
Enjoy as a side!
I’ve never (EVER!) been one for coleslaw… but when I saw this recipe, I couldn’t help but think it sounded amazing! Since I needed to go to the grocery store that morning, I picked up the ingredients I needed- shockingly, I had quite a few of them!
Have a look at the original recipe- it’s beautifully photographed with virtually step-by-step pics! I did make a few changes to the recipe (which are noted below) namely in the type of oil and I used tahini paste instead of peanut butter- which I refuse to keep in the house!
Servings: 6 as a side dish
For the Dressing
- 1/4 cup honey (or other liquid sweetener to make it Vegan)
- 1/4 cup peanut oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon Braggs soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon tahini paste
- 1/2 teaspoon salt
- 1/2 teaspoon Frank’s hot sauce
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the Slaw
- 4 cups prepared shredded coleslaw
- 2 carrots, shredded (about 2 cups)
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup frozen shelled edamame, thawed
- 2 green onions, finely sliced
- 1/2 cup chopped unsalted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
- Make the dressing by combining all of the ingredients in a medium bowl. Stir until the tahini paste is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
Nutritional Value per serving:
- Calories: 258
- Fat: 18 g
- Carbs: 22 g
- Sugar: 14 g
- Protein: 5 g
Back at the beginning of summer I was trying to decide which “eating discipline” I wanted to try… Or try again as in this case! My curiosity was between Paleo and Vegan (again) though, this time, specifically Raw… or as much as possible…
I’ve seriously been thinking about Vegan… again! But before taking the plunge, I figured I would play with new recipes! And the good part is that, for the most part, I can have it on the side as I continue trying Paleo!
This recipe does fall under both! And made up… kind of a couple recipes mashed together.
1 1/2 Tbsp guacamole (or avocado)
1 Tbsp Veganaise
Using a potato peeler or julienne peeler, shave the carrot and zucchini into about 4 inch strips long and 1/4″ wide. Kinda like fettuchini! Place in large bowl and set aside.
In a small bowl, combine the guacamole, Veganaise, and lemon juice. Stir until well combined.
Pour over zucchini/carrot and stir until evenly coated. Sprinkle with flax seeds.
I usually have guacamole in the house which is why I used that instead of a slice of avocado… either, I’m certain, would work fine!
I recently tried Veganaise instead of Mayonnaise as I saw a show that was doing a blind taste test and it was liked the most of 5 different brands of mayo type dressings. I’m certain regular mayo, or even Greek Yogurt would work equally as well.
I always forget about this salad but it’s a regular at my father in laws house in the summer time. It’s PERFECT for the hot weather- super easy to throw together and absolutely refreshing!
The ingredients might be odd- I know the first time I had it, my first reaction was “HOW can that possibly be good?!” and then “that’s it?!”… The flavors work perfectly well together and it’s SO easy to prepare!
Fresh cracked Pepper
Dice watermelon and cucumber, combine in bowl. Crumble feta cheese, top with fresh ground pepper and mix together.
Like I said: SUPER easy to make! And the ratio of the ingredients can easily be adjusted to personal tastes!
I have to admit… I can’t believe this worked! As my husband would say, “Sometimes your recipes don’t turn out” but I thought I would give it a try… plus he wasn’t home to criticize my efforts… or go hungry… considering the HORRIBLE result of the cauliflower pizza crust, I decided to use the paleo hummus I made the other day, which, incidentally, IS cauliflower!- add some tapioca flour, and see if I could get it to work and have pizza for lunch…
Not bad! I have to wonder how it would have turned out minus the tapioca flour!
- Preheat oven to 400′
- Mix the two thoroughly and roll out onto parchment paper or non stick pan.
- Allow to cook in preheated oven until golden around edges.
- Remove from oven, add toppings of choice, and place back in oven and cook until crust is desired done-ness.
NUTRITIONAL INFO (NOT including toppings!!!)
- Calories 465
- Fat 23 g
- Carbs 38 g
- Fiber 6 g
- Sugar 3 g
- Protein 7 g
When I initially pulled the pizza out of the oven, the crust wasn’t quite done, so as I was eating half, I put the other half back into the oven to cook more and came out much better.
Eat it as a meal or split it with someone as an appy!
I have to admit, I was crushed when I found out lentils are “black listed” in the Paleo lifestyle… I loved my Lentil Walnut Loaf! So I decided I wanted to keep it, but modify it to have it be Paleo friendly… so out goes the lentils and bread crumbs and in goes sweet potatoes and almond meal.
I don’t know if I quite like it as much, but it’s still good!
So here’s the changes I made (in red):
- 2 cups cooked and lightly mashed sweet potato (about 1 large)
- 1 large yellow onion
- 1 large carrot
- 1 stalk celery
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 cup almond meal
- 3/4 cup chopped walnuts
- 1 egg white
- 1 tsp oregano
- 1 tsp chili flakes
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- for topping—
- 2 tbsp ketchup or BBQ sauce
- 1 tbsp pure maple syrup or Honey
- 1 tbsp balsamic vinegar
Preheat your oven to 350 degrees.
Cook sweet potatoes as desired. I diced small (with skin) and boiled until soft. Drain and slightly mash so there’s still chunks of sweet potato.
While sweet potato is cooking, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.
Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.
Add the oregano, chili flackes, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.
Add the almond meal, egg white and cooked sweet potato and toss well. Press mixture into a parchment paper lined loaf pan and set aside while you make the topping.
In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes, allow to cool and then lift out of pan and cool on a plate.
NUTRITIONAL INFO Per Serving
- Calories 306
- Fat 15 g
- Carbs 37 g
- Fiber 5 g
- Sugar 12 g
- Protein 7 g
Some of you may be thinking “What the heck is Paleo?”… and since so many others have already answered that, I’m not going to go into detail- if you’re curious, try:
Basicly, no wheat, grains, beans, legumes- no bread, pasta, rice, quinoa, peas, peanuts. Nothing (overly) processed. No sugar- unless it’s fruit, but even that’s minimal. Dairy is a grey area.
One of my clients commented that she was going to try (pretty much) a Paleo diet, but more out of health issues that have not been resolved by conventional means for over 5 years. Someone suggested to her about trying it (as Paleo cuts out a lot of aggrivants) She mentioned she was going to look in my recipe blog for Paleo friendly recipes. I just laughed knowing there wouldn’t be much… though substituting almond/coconut/tapioca flour for any wheat flour is easy enough!
Anyhow, I realized Paleo diet is quite similar to my pre-competition diet (with a bit more freedom!) so I decided to give it a try as well! I’ve been feeling the need for more structure and this will give me good guidelines! I started looking for recipes and I found this great site with this recipe for a Pizza shell- I’m always game for PIZZA!
(though I didn’t manage to stick to the “no dairy”… but Saturday’s my treat day, anyhow!)
- 1-1/4 cups flaxseed meal
- 1 cup almond flour/meal
- 1 tsp sea salt
- 2 tsp natural baking powder
- 1 Tbs honey
- 1 tsp Italian mixed dried herbs
- 3 large eggs, beaten until smooth
- 3 Tbs coconut oil, melted
- ½ cup water
- toppings of choice
- Heat oven to 425° F.
- Combine flaxseed meal, almond meal, sea salt, baking powder and Italian herbs together until lump-free.
- Beat together eggs, oil, honey and water until smooth.
- Pour liquid mixture into dry mixture. Blend well until smooth.
- Press into desired shape.
- Place on a pre-greased or non-stick pizza pan or sit on a silicon baking mat.
- Bake for 15 minutes in the center of the oven until cooked.
- Add favorite toppings and then return to the oven to bake for an additional 10-15 minutes.
Nutritional Information (per serving)
- Calories 587
- Fat 37 g
- Carbs 44 g
- Fiber 34 g
- Sugar 9 g
- Protein 17 g
Keep in mind this does NOT include any toppings!!! And it’s 4 servings! My hubby and I split this pizza- even I’m thinking “Wow! I’m impressed I ate anything the rest of the day!” That’s a whole lot of… everything!
Don’t make this to “try something new” if you’re expecting anything remotely close to a regular pizza crust! If you’re looking at making some dietary changes, then expect a completely different taste and texture- but it’s not unpleasant or unenjoyable… it’s just… different!