Sunday, February 18, 2018

Toaster Oven Baked Salmon w/ Sweet Chili Sauce

Ready in under half an hour, then nestled in a sea of edible greens, here's a melt-in-your-mouth salmon dish with plenty to serve for a buffet ~ or, to have cold leftovers the next day!

My Paleo Marin Rating:  4.5 Persimmons

Ingredients:

For the Salmon:

1 pound of salmon (photo is of Atlantic salmon @ $11.99/lb)
Fine sea salt
Edible mixed greens

For the Sauce:

1/4 cup sweet chili sauce
2 tablespoons coconut aminos
1 tablespoon rice wine vinegar
2-4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon chili oil (to taste)

Toppings:

Toasted sesame seeds
Black sesame seeds
Green onions, sliced into thin strips
Lime wedges

Directions:

Preheat the oven to 425 degrees F.

1. Cover the bottom and sides of a baking pan with foil. Very lightly oil the foil. Place the salmon in the pan, and lightly sprinkle with salt.

2. Whisk together the ingredients for the sauce. Brush 1/3 of the sauce over the top of the salmon.

3. Bake the salmon for 10 minutes. Remove from the oven and brush the salmon with 1/2 of the remaining sauce. Bake for another 2-5 minutes until the salmon is cooked through, and has an internal temperature of 145 degrees F.

4. Remove from the oven, and place the fish on a serving plate with the edible mixed greens. Cover the salmon with the remaining sauce. Sprinkle desired toppings over the salmon. Serve.

#paleo #salmon #dinner #buffet #sandwich #chili #glutenfree #asian #healthyeats #hearthealthy #dairyfree

Recipe adapted from www.foxandbriar.com website.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
























Sunday, February 11, 2018

White Chocolate Lemon Zest Bars with Lemon Glaze (GF)

“Put a Little Love in Your Heart”* on Valentine’s Day with an easy recipe from David Leibovitz, an American chef now living in Paris, the City of Love.

For those us who are not big fans of white chocolate, David encourages giving this a try. I agree. The white chocolate is a perfect counterpoint to the tangy citrus, and creates a chewy texture that makes the perfect petit bar.

See the original recipe here. Please use only 1/2 cup of sugar for the cake, and Cup4Cup Gluten Free Flour.

My Paleo Marin: 3.8 Persimmons


#paleoinspired #lemon #bars #cake #dessert #snack #glutenfree #valentines #dollyparton #jackiedeshannon #nepaliweddingveil

Recipe from David Leibovitz's food blog here.

*Original song “Put a Little Love in Your Heart” written by Dolly Parton and sung by Jackie DeShannon, 1969, link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, February 4, 2018

Turmeric, Cauliflower, Coconut Milk Soup w/ Crispy Fried Shallots

Note: February is National Heart Month. The recipe below is one way to do something good for yours!

This soup almost didn't happen. A head of cauliflower had languished in my fridge for over a week, waiting for its destiny of "fake" couscous which was sounding less and less appealing as time went on.

But when I saw the beautiful photos of this soup on the Local Milk website loaded with turmeric, cumin, honey and coconut milk, I whisked out the cauliflower and voila!

The soup recipe below is simplified and light, good on its own, or with toppings of your choice.

My Paleo Marin: 4.5 Persimmons

Ingredients:

For Soup:

1 head of cauliflower, cut into florets
3 garlic cloves, skin on
1 tablespoon olive oil
1 teaspoons kosher salt

1 teaspoon olive oil
1 large shallot, or small yellow onion, diced

1 tablespoon turmeric powder
1 teaspoon cumin powder
1/4 teaspoon cayenne
1 teaspoon grated ginger (no need to peel)
1 can of unsweetened coconut milk
14 oz. water (coconut milk can)
1 tablespoon honey (use date syrup or maple syrup for vegan)

Juice of 1/2 lemon

For Crispy Fried Shallots:

1/4 cup sliced shallots
1/4 cup olive oil
Salt to taste

Optional Toppings:

Chopped Chives
Toasted Coconut Flakes
Chopped Nuts

Directions:

Directions for the Soup:

Preheat oven to 450 degrees.

1. In a sheet pan, toss the cauliflower florets and garlic with the olive oil and salt. Roast for about 20 minutes, or until the florets turn golden and some are blackened in places. Cool, and peel garlic.

2. In a dutch oven, heat the teaspoon of olive oil, and cook the shallot until translucent and soft, about 5 minutes.

3. Add turmeric, cumin powder, and cayenne pepper, and cook for about 1 minute to release oils. Add the ginger and cook for about 1 minute.

4. Add the coconut milk, water, and honey. Heat to just a boil. Turn down heat to medium, and add the roasted cauliflower and peeled garlic. Cook for about 10 minutes for flavors to meld together.

5. For a crunchy soup (which I like), use a potato masher to flatten the vegetables. Or, use a food processor or blender to make a smooth soup.

5. Add the lemon juice and stir. Taste for seasonings. Add the toppings of your choice to serve.

Directions for the Crispy Fried Shallots:

1. Heat the oil to medium high (275 degrees), and fry the shallots until they are golden brown and crispy, 5- 8 minutes. Watch closely as they cook so they don’t burn. With a slotted spoon, transfer to paper towels. Add to soup when ready to serve.

#paleo #turmeric #coconut #cauliflower #soup #shallots #healthyeats #hearthealth #brainhealth #antiflammatory #vegan #localmilk

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, January 28, 2018

"22 Minute" Sesame Chicken + Broccoli


Are you ready to take the "22 Minute" Sesame Chicken Challenge?

Epicurious chef Rhoda Boone challenged herself to make Sesame Chicken faster than a delivery service could bring it to her door. She clocked in at one minute under the delivery time of 22 minutes. I, on the other hand, doubled the time at 44.

But don’t let that stop you from making the dish! It's so delicious, you'll marvel at how something so easy can taste so good. And it's healthier than ordering out because the meat is lightly sautéed, not deep fried.

Check out the Epicurious video here to see how Rhoda organized her time, and then take your own "22 Minute" Sesame Chicken Challenge. Good luck!

My Paleo Marin Rating: 5 Persimmons

Ingredients:

4-6 cups of chopped broccoli

1/4 cup + 2 tablespoons arrowroot powder
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt
1 1/2 to 2 pounds of chicken breasts, boneless and skinless, chopped into 1” pieces

4 tablespoons grapeseed oil, divided

1/4 cup soy sauce (use coconut aminos for Paleo)
1 tablespoon Frank’s Red Pepper Sauce, or Sriracha
1 large clove garlic, grated
1 teaspoon finely grated ginger
1 1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Toppings: Toasted sesame seeds; chopped green onions

Directions:

1. In a steamer pot, bring 1" of water to a boil. Trim the outer layer of the broccoli stem, and slice into 1/4" pieces. Separate the florets. Cook the broccoli in a steamer basket for 5-6 minutes, just until fork tender.

2. In a large bowl, whisk together the arrowroot powder, pepper and salt. Add the chopped chicken breasts and coat with the mixture.

3. In a large frying pan, heat 2 tablespoons of the oil under medium-high heat. Add 1/2 of the chicken pieces and fry until cooked through, about 6-8 minutes. Set aside, and add the remaining chicken pieces to cook through. Wipe the pan clean of excess oil.

4. In a medium bowl, whisk together the soy sauce or coconut aminos, hot sauce, garlic, ginger, sesame oil and sesame seeds. Pour the sauce in the frying pan, and heat to boiling. Turn down the heat and add the cooked chicken pieces and broccoli. Stir to coat all the ingredients. Taste for seasonings.

5. Place chicken and broccoli in serving bowls, and top with sesame seeds and chopped green onions.

#paleo #chicken #sesame #maindish #dinner #supper #lunch #recipes #Chinese #hotsauce #Epicurious

Recipe adapted from the Epicurious website here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, January 21, 2018

Pomelo & Pomegranate Citrus Salad (Repost)

Seasonal pomelos just appeared in our local market! A pomelo is native to South Asia, and is a delicious cross between an orange and a grapefruit. 

Boost your immunity with this easy fruit salad:

Take 1 pomelo, 1 pink grapefruit, and 2 oranges. Trim top, bottom and sides. Slice segments from membranes.

Place slices and juice in bowls. Sprinkle with pomegranate seeds. Serve, or store in covered container in fridge.

My Paleo Marin Rating: 5 Persimmons*



Recipe adapted from Once Upon a Chef here.



Image from Sky HD Wallpaper website
#paleo #fruit #salad #citrus #pomegranate #vegan #vegetarian #glutenfree #dairyfree #healthyeats #pomelo #tintin #snowy

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost. 
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Sunday, January 14, 2018

Mad Max's* RedHot Creamy Deviled Eggs

Deviled eggs that are out of this world! 

The filling is creamy and crunchy, but explodes with flavor when dashes of Frank's RedHot Cayenne Pepper Sauce are added on top. 

Adapted from Bon Appétits post for "The Greatest Deviled Eggs," please enjoy any time as a protein-packed snack or light meal.

My Paleo Marin Rating: 3.8 Persimmons**


Image from Amazon
Ingredients:

8 large eggs

3 tablespoons mayonnaise, preferably Follow My Heart Vegenaise Grapeseed Oil Mayo
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped flat parsley, or cilantro
2 dashes hot sauce, preferably Frank’s RedHot Cayenne Pepper Sauce, Tabasco, or Sriracha  
Kosher salt
Freshly ground pepper

Toppings: Chopped chives, cilantro or parsley; freshly ground pepper; hot sauce


Directions:


1. Add eggs to a large pot and cover with 1” of cold water. Bring to a full boil. Immediately turn down heat to simmer for just 1 minute. Cover, remove from heat, and let sit for 12 minutes. Cool the eggs in cold water. Peel. (Note: or use your favorite way to hard boil eggs.)


2. Cut the eggs in half lengthwise. Put the whites on a serving plate, and set aside. Put the yolks in a large mixing bow; whisk in the cooked egg yolks, mayo, celery, relish, scallion, mustard, hot sauce, cilantro, salt, and pepper. Taste for seasonings.


3. To serve, scoop the filling into the egg whites and add the toppings. Offer the hot sauce on the side. To serve later, put the whites on a plate, wrap with plastic wrap, and put in the fridge. Place the filling in a separate covered bowl in the fridge. Combine when ready to serve.


#paleo #eggs #appetizer #snacks #glutenfree #vegenaise #hotsauce #healthyeats #goodfats #diet #frankshotsauce #madmax #charlizetheron


Recipe adapted from Bon Appétit’s website here.


*Thanks to @CarlizeTheron_ for the follow on Pinterest this week.

**My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


Sunday, January 7, 2018

Chocolate-Pumpkin Bread (Low Sugar)

How low can you go? That’s the question I always ask when I make a recipe that calls for sugar.

For my taste, a cake doesn’t need more than a 1/2 cup. Coconut sugar has more of a flavor punch than white sugar, and works well in medium to dark color baked goods. If you want to keep a lighter tone, cane sugar works better.

Europeans prefer less sweet in a dessert, often just having fruit. But for those times a baking project is at hand, look for hidden sugars (for example, in the chocolate chips or fruit), and start with cutting the sugar amount called for at least in half.

My Paleo Marin Rating: 3 Persimmons

Ingredients & Instructions:

Follow the New York Times’ cake recipe here for “Chocolate-Pumpkin Layer Cake,” substituting 1/2 cup of coconut sugar for the 1 1/2 cups of white sugar. Bake in mini loaf pans until loaves are brown on top and a skewer comes out clean.

Mini-loaf pans from Amazon here

#paleo #chocolate #pumpkin #bread #quickbread #dessert #pecans

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


























Sunday, December 31, 2017

Paleo 'Croque Monsieur' Lettuce Wrap

One bite into a Croque Thor (ahi tuna) sandwich at the Left Bank Restaurant, and I was reminded of a lettuce wrap I recently made with bacon, sliced chicken breast and cheese - just minus the bread.

Croque Monsieur? Burrito? Hoagie? Doesn't matter what you call it, this lettuce wrap was surprisingly satisfying. Mix and match the ingredients according to personal preference. And good news: raw cow's milk cheddar cheese has now crept onto the list of approved Paleo ingredients, joining its cousin grass-fed butter.

Which one was better? I prefer the one I made. It fills you up without leaving you feeling “heavy,” and provides lots of satisfying crunch. For a video on how to assemble the wrap and options for more fillings, see Danielle Walker's “Against All Grain” video here.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

Paleo bacon slices, such as Garrett Valley (2-3 per wrap)
Roasted chicken breast, thinly sliced
Raw cheddar cheese slices, preferably Trader Joe’s
1/2 red onion, sliced 
1 carrot, shredded 
Vegenaise Grapeseed Oil mayo by Follow Your Heart
Curly green lettuce, 6 of the longest leaves per wrap

Directions:

1. Bake the bacon slices for 10 minutes at 400 degrees F.  on a foil-lined pan. Drain on paper towels. 

2.   Cut two sheets of parchment paper, about 18” long each. Lay then out on top of each other on the table where the wraps will be assembled.

Image from Garrette Valley Website
3.  Wash and dry the longest leaves of the lettuce. Lay 3 leaves in one direction and 3 in the opposite direction, overlapping bottoms. Add the fillings, and spread the mayo on the sides of lettuce as shown in the photo.

4. Fold the lettuce leaves from the longest side around the sandwich to loosely bring it all together. Fold an end of the parchment paper over the top, and press the sandwich to the back of the paper. Tightly wrap the sandwich in the parchment paper, ends of the lettuce sticking out, and cut the wrap in the middle.

5. Take the bottom sheet of parchment paper and wrap the whole sandwich, tucking in the ends. Or wrap each half separately. 

The sandwich is at its best eaten the same day it is made. 

#paleo #wrap #glutenfree #bacon #lunch #nocarb #hoagie #croquemonsieur #againstallgrain #daniellewalker #garrettevalley


My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.









Sunday, December 24, 2017

'Wise Son’s' Rustic Caramelized Apple Sauce

As temperatures descend into the cold of winter, why not serve up a warm bowl of comfort food from Chef Evan Bloom of the ‘Wise Sons’ Jewish delicatessen? His philosophy is that Jewish food “should remain present and relevant, as well as be curative and decadent.”

Whatever your traditions at this time of year, proudly serve this chef’s family recipe with any main course, or as a snack or dessert. Or, pressed for time? Skip the apple pie, and serve these delicious caramelized apples in about 30 minutes start to finish!

My Paleo Marin Rating: 4 Persimmons

Ingredients:

3 medium Granny Smith apples, peeled, cored and chopped into 1/4" pieces
2 1/2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup coconut sugar
4 sprigs fresh thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt, or more to taste
2 tablespoons unsalted butter

Directions:

1. Combine all ingredients in a 5 qt. dutch oven. Bring to a boil, then turn down heat to a medium simmer for about 20 minutes. Continuously scrape the bottom and sides of the pan with a rubber spatula as the apples caramelize. Remove from the heat when the apples are soft but still firm, and are lightly coated with the butter/sugar mixture.

2. Serve the apple sauce, preferably warm. If saving for later, spread the mixture on a baking sheet to cool, and then put in a covered container in the fridge. Good hot or cold, the apple sauce can be reheated in a small pot over low heat stirring constantly.

#paleoinspired #apples #sauce #jewish #wisesons #applecidervinegar #glutenfree #lowsugar #dairyfree #comfortfood

Recipe adapted from "Chef Evan Bloom" article in Edible Magazine
here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.






Sunday, December 17, 2017

Fudgy Chocolate, Pecan & Banana Cookies

Here's an easy gift-giving recipe that pushes the boundary between "cookie" and "brownie” in a most satisfying morsel of holiday cheer!

Check out the recipe on "From Pavlova to Cheesecake: Yokam Ottolenghi’s 10 Perfect Dessert Recipes" here, as well as his acclaimed new book Sweet


Cookies can be made ahead and frozen. Substitute Cup4Cup gluten free flour and 
1/2 cup of coconut sugar for the cane sugar, and your gift will be even healthier to 










My Paleo Marin Rating: 4 Persimmons

#paleoinspired #cookies #Sweet #ottolenghi #dessert #holidays #glutenfree #pecans #banana
Cover image from Ottolenghi's website

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.