{ balsamic vinaigrette }

Every family needs a house dressing that can be made in a jiffy for tossing with salad greens. A simple vinaigrette, made with the simple ingredients is something that is great for keeping in your fridge. And for good reason. It's versatile, fast and tasty, with a touch of sweetness. We use a blender, which produces a thicker vinaigrette, but you can whisk by hand {just won't be as "thick"}. We always double, or even triple this recipe and keep on hand for our weekly salads. Enjoy!

• 3 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed through a press or microplane
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• Any seasonings you wish--we like it as is. But, feel free to experiment! 

1. Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. 

2. Season with salt and pepper. The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using--we like to throw it on top of lettuce, shredded chicken, sliced grapes, chopped onion, and toasted almonds. Although, it would be delicious with any combination--really.

Let us know what other ingredients/seasonings you added!!

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{ Zoodle Lasagna }

Yet, another use for Zucchini! We realize this dish is not 100% paleo, but we like to "treat" ourselves occasionally. So, you will see recipes on this blog from time-to-time like this one. By replacing the lasagna noodles with thin sliced zucchini you can create a delicious semi-paleo and also gluten-free lasagna that's loaded with vegetables, and you won't miss the pasta! In fact, we think it's better. Enjoy!

• 1 lb organic grass-fed beef or sausage
• 3 cloves garlic
• 1/2 onion, chopped
• 1 teaspoon olive oil
• salt and pepper
• 28 oz can organic crushed tomatoes
• 2 tablespoon fresh basil, chopped
• 3-4 medium zucchini, sliced 1/8" thick
• 16 oz organic reduced-fat cottage cheese {*see below for our favorite}
• 3 tablespoons shredded parm. reggiano cheese
• 1/4-1/2 cup part-skim mozzarella cheese, shredded
• 1 large organic egg

1. Preheat oven to 375 degrees. In a medium pan, season meat with salt & pepper, brown--draining fat when done. Add olive oil to the pan and saute garlic and onions for about 2 minutes. Return meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30 minutes, covered. Do not add extra water, the sauce should be thick.

2. While the sauce is simmering, slice zucchini into 1/8" thick slices {we use a mandoline for even slices}, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

3. On a grill or using an indoor grill pan {which is what we prefer}, grill zucchini on each side, until mostly cooked. Place on paper towels and layer them as you go to soak up any excess moisture from the zucchini.

4. In a medium bowl mix cottage cheese, parmesan cheese, salt, pepper and egg. Stir well.

5. In a casserole pan/glass dish spread some sauce on the bottom and layer the zucchini to cover. Then place some of the cheese mixture on top, and repeat the process until all your ingredients are used up. Top with sauce and sprinkle with mozzarella and cover with foil.

6. Bake 40-45 minutes--covered, then uncovered for an additional 10-15 minutes. Let stand about 5-10 minutes before serving.

*Kalona, Super Natural--Organic reduced-fat cottage cheese is THE BEST! Just has a couple of ingredients, it's grass-fed, gluten-free, non-homogenized, and it has the yummiest flavor. We found this at Harmon's to begin with, but you can also purchase it at Whole Foods. Looks like this:

Hope you enjoy this dish! 

We were very happy with it...sometimes you just need a little comfort food in your life.

UP NEXT: Pumpkin Chocolate Chip Bread!!!!

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{ pumpkin spice creamer }

It just happens to be the start of our very favorite time of year, which means it is time for one of our {well, the lady of the blog} very favorite guilty pleasures...pumpkin spice! You don't have to be a coffee drinker to enjoy this stuff. We have tried using in hot chocolate, and making regular pumpkin steamers {just milk and creamer}, so try it! Fall heaven in a cup...Enjoy!

• 1 cup of almond milk
• 1 can of organic canned coconut milk, shaken!
• 4 tablespoons of organic pumpkin puree
• 2 teaspoons of pumpkin spice
• 4 tablespoons pure maple syrup
• 1 teaspoon of pure vanilla extract
• {We also added 1 extra teaspoon of cinnamon...}

1. Whisk almond milk, coconut milk, pumpkin puree, maple syrup, and pumpkin spice together over medium heat. When it gets steamy {almost to a boil---and you can actually see the steam coming up from it} remove from heat and add in the vanilla.

2. Using a fine mesh strainer--transfer the cream into a container... do not skip this step, trust me. Let it cool down and chill it the refrigerator before using. We have found that the flavor is stronger the next day. Add to coffee as a creamer or create your own pumpkin spiced latte--like we did and indulge! {recipe below}

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PUMPKIN SPICED LATTE

• 1 cup pumpkin spice creamer
• 1/4 to 1/2 cup of espresso--or 1/2 to 1 cup strong brewed coffee {<--all depends on how strong of a coffee flavor you like}
• dollop of coconut whipped cream, optional {recipe here}
• pumpkin pie spice for topping

1. In a small pan heat the creamer until it begins to boil. Remove from heat. Pour into two mugs, add the hot espresso or coffee, and top with coconut whipped cream and a dash of pumpkin pie spice on top. Then stir all together. MMM...

Who else LOVES fall? What is your favorite fall treat?

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{ roasted salsa }

As requested...we have been promising this recipe for awhile. Sorry to those of you who have been patiently waiting for it. This recipe will make about 2 quart sized {canning} jars or about 8 cups of salsa. Surely, you can store this in anything container you would like. We just like to use canning jars, for freshness and saving space in the refrigerator. Anyways..we will just cut to the chase on this one, go ahead...roast those veggies. Make your salsa! Enjoy!

 

• 12 roma tomatoes
• 3-4 anaheim peppers
• 2 jalapeno peppers {1 for less heat}
• 1 medium onion
• 2-3 garlic cloves
• 1/4 cup fresh cilantro leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1/4 cup lime juice
• 1/4 cup braggs cider vinegar

1. Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet covered in foil, arrange tomatoes cut side down, peppers, quartered onion, & garlic cloves.

2. Roast for a total of 40 min., removing garlic after 15 minutes and turning the peppers once--halfway through. When finished the skin of tomatoes and peppers should be blistered and partially blackened. {like the picture above}

3. Remove pan from over, and cover for 15 minutes--with another baking sheet; steaming the veggies will make peeling skin easier.

4. Remove tomato skins. Remove skin, stems from peppers, and scrape the seeds out with the side of a fork--or just leave them in like we do. Just beware, your salsa will turn out a little more on the spicier side.

5. Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, you can add those to thin out if needed, too. Put salsa in fridge for at least 3-4 hours before eating; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used.

Voila! 

Coming soon...

Pumpkin spice latte/Creamer, Sticky apple crisp

{fall treats! prepare yourself now!}

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{ fajitas & guac }

Nothing tastes better to us. We love mexican food, and could probably eat it for every meal. One downside to paleo is, you can't have the tortilla that would normally go along side a yummy fajita or taco. So, we either throw it on a leaf of lettuce or turn it into a salad. We've tried making paleo taco shells...and to be honest, they were just OK and I ended up not eating them anyways. If I'm going to eat a taco shell it's going to be the real thing.

This recipe includes a fajita seasoning mix, and guacamole. Store bought packaged powders are generally packed with crap and words we can't even pronounce...making our own has become something we adapted to in the very beginning. This way we could enjoy all our favorite foods. You could make a bigger batch of the seasoning, and save it for future use if you please. Anyway, enough talk...enjoy! :)

 FAJITAS/ FAJITA SEASONING

serves 2-3, and makes "1-packet of seasoning..."

• 2 organic free-range chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1/2-1 onion
• 1-2 tablespoons olive oil {or coconut oil} 

For the seasoning:

• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin

1. Slice bell peppers, and onion; Chop/slice your chicken. Set aside. Then mix all dry ingredients in a bowl or baggie, mix together.

2. Toss your meat and vegetables lightly with olive oil {or coconut oil}- then coat with the dry fajita seasoning mix to prepare for cooking.

3. Add all ingredients to a large frying pan, over medium-high heat; saute veggies and meat until cooked through. Serve with your favorite side--we like guacamole {recipe below} and a bed of lettuce!

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BEST EVER--GUACAMOLE

• 2-3 {depending on size} ripe organic avocados
• 1/2 onion, chopped
• 1 clove garlic, minced
•  handful of fresh cilantro, minced
• 1/2 cup mezzeta jarred jalapenos, minced {or whatever brand you like}
• 1 lime, juiced
• garlic powder to taste
• salt & pepper to taste

1. Guacamole is pretty self explanatory. {at lease we think so} Most of the time we don't even measure the ingredients--just added them to taste. So, you may have to adjust and play around with this recipe to your liking. Chop/mince everything and mix in a bowl {we use a mini food processor for the cilantro and jalapenos}....and CHOW!

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{ dessert without the guilt }

What's that you say?? Sign us up! 

If there’s one thing people are always asking us for, it’s desserts. Usually when people think about desserts, they immediately think about food that is going to ruin the diet and be terrible for your health. But, fortunately thanks to paleo dessert recipes this no longer has to be the case. Like we have said over and over again, living a Paleo life has proven to be one of the best things we have ever done for our body. We have a whole new perspective on food and what we cook, so naturally our recipes are changing and evolving as time goes on. Finally, we are all able to indulge without guilt and without having to wear our fat jeans for the weeks to come. So just a fair warning...there has been a whole lot of experimenting in the kitchen! You may want to prepare yourself now.

This recipe we are sharing tonight isn't anything special. It's just delcious--plain and simple. And we think you should give it a try... it's refreshing after dinner and won't leave you feeling like a fat kid in a spandex suit. {eeek} Fresh fruit, coconut milk "whipped cream", and a dash of cinnamon on top. Enjoy!

• fresh fruit of your choice 

{we did peaches, raspberries, and blackberries in the photo above}

• coconut milk whipped cream {recipe below}
• dash of cinnamon
• sprinkle of coconut flakes; optional

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COCONUT MILK "WHIPPED CREAM"

• 1 can organic coconut milk {full fat--don't get light!!!!}
• 1 tsp sweetener of your choice: pure vanilla, raw honey, etc.

1. Chill 1 can of full-fat coconut milk in the fridge overnight. **TIP: We always keep 1 or 2 cans in the fridge at all times.

2. Remove the can from the fridge, carefully without turning/tossing/tipping/etc. Open up the can and scoop the cream off the top into a deep bowl. Try to get as little liquid as possible. 

3. Using a hand or standing mixer, beat the cream for 2-5 minutes. It won't double in volume the way that dairy cream does, but it will get fluffier as you incorporate some air. You can also add a little honey or vanilla at this point, we like to add a tiny bit of vanilla. Place a dollop on top your dessert, and indulge!

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{ simple lemon rosemary chicken & roasted veggies }

For those nights you don't want to put in much effort, but still eat healthy. Toss some chicken and marinade in a bag...chop some veggies, season and roast. Voila! Dinner is served. Enjoy!
 

 serves 2

• 2 organic free-range chicken breasts, butterflied and cut in half
• 2 cloes garlic, minced
• 2 tablespoons fresh rosemary, minced
• juice from 1/2 lemon
• 2 tablespoons olive oil 
• sea salt
• black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 1-2 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side. Serve with oven roasted veggies {recipe below} or your favorite side.

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 OVEN ROASTED VEGGIES

• 1 medium organic zucchini
• 2-3 large organic carrot sticks
• 1 tablespoon or so-- olive oil
• sea salt
• black pepper
• any seasoning of your choice

1. Preheat oven to 425 F. Cut your veggies into sticks/wedges, making sure they are even in thickness.

2. Line a baking tray with tin foil or parchment paper and spray with olive oil/coconut oil spray. {<--kind of like PAM}

3. Season your veggies--go with the usual salt & pepper and if you like, or branch out to one or two more: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage--really, whatever you want and goes well with your meal. {we usually stick with salt & pepper, garlic powder, and a small dash of cayenne pepper for spice}

4. Lightly toss your vegetable sticks/wedges with a tablespoon or so of olive oil {not too much} and the herbs and spices.

5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
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{ the low down }

We have had a few people ask where to buy certain things that usually are a little harder to come across, and we figured that posting about it would be the easiest way to go. That way everyone has access to it. Hope you find this helpful in purchasing your everyday Paleo items--brands, and pictures included so you know what items looks like. When out shopping, our favorite brands for these types of items are Artisana, Coconut Secrets, Honeyville, or "365"--Just a little FYI. We purchase most things at our local health foods store {Whole Foods, Harmons}, and occasionally online. If there is an online source, the link will be posted. You can also buy most of these on Amazon. Let us know if there is anything that isn't listed, you would like to know more about.

Organic Coconut Flour: Bob's Red Mill, Coconut Secrets, or Tropical Traditions online here.

Organic Extra Virgin Coconut Oil: Artisana, Nutiva, or "365" {<--Whole Foods brand}

Organic Coconut Butter: Artisana {best out of the two}, or Nutiva

Organic Almond Flour: Bulk at Whole Foods seems to be the cheapest--$5.99/lb, 

but Honeyville Farms is ONE OF THE BEST--can be purchased online here.

Coconut Aminos: Coconut Secrets

Coconut Flakes: Let's Do Organic--can be purchased online here, 

Bob's Red Mill --can be purchased online here.

Organic Coconut Milk: "365" {<--Whole Foods Brand}, or Thai Kitchen

Coconut Vinegar: Coconut Secrets {can you tell this is our favorite brand!?}

 

 Again, hope you find this list useful!

You CAN find the majority of these items in your local health food store.

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