Caprese Salad Kebabs

Ingredients:

1 package marinated fresh mozzarella

1 package fresh basil leaves

1 package grape tomatos

25 Toothpics

Super Easy Directions:

Load toothpicks with Mozarella ball, basil leaf then tomato

Sprinkle with freshly ground sea salt if desired

Black Bean & Corn Salsa

Ingredients
1 15-oz can Black Beans, Drained and Rinsed
1 8-oz can Mexican Corn, Drained and Rinsed (I also used regular corn)
1 8-oz can Diced Tomato
1 Jalapeno, minced
1/4 cup Cilantro
2 oz crumbled Feta Cheese
1 Plum Tomato, Diced

Directions
1. Mix beans, corn, canned and fresh tomato in medium bowl
2. Add jalapeno and cilantro, mix well
3. Add feta cheese
4. Serve with Tortialla Chips

Optional Add-on's
Sprinkle a bit of chili powder to spice it up!
Add Cayenne Pepper for a little bit of heat for your fiesta dip

This was an easy crowd pleaser!

Apricot Canapes

Ingredients

16 dried apricots
8 teaspoons crumbled blue cheese
2 ounces chopped shelled pistachios
1/2 teaspoon honey
Freshly ground pepper

Directions
1) Top each apricots with 1/2 teaspoon cheese. (Note: I used about a quarter teaspoon per piece)
2) Sprinkle with pistachios (Note: I pressed the crushed pistachios into the cheese which held it onto the apricot more easily)
3) Drizzle with honey; sprinkle with pepper.


Nutrition Profile
64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 7 g carbohydrates; 2 g protein; 1 g fiber; 20 mg sodium; 170 mg potassium.


Original Recipe and photo credit: http://www.eatingwell.com/recipes/apricot_canapes.html

Bacon Wrapped Dates stuffed with Goat Cheese and Almonds

Ingredients:
20 large Medjool dates (you can find these in fresh produce)

2 oz. (1/2 of 4-oz. pkg.) ATHENOS Mild Feta Cheese
32 PLANTERS FLAVOR GROVE Skinless Almonds Sea Salt & Olive Oil (small 1.75 oz package)
10 slices OSCAR MAYER Bacon, cut in half
20 wooden toothpicks

Directions:

1. HEAT oven to 425ºF.
2. CUT slit in long side of each date, being careful to not cut completely through date. Remove and discard pits. Cut cheese into 16 (1x1/4-inch) sticks. Stuff each date with cheese and 2 nuts.
3. WRAP 1 bacon piece around each date, completely enclosing cheese.  Push toothpick through to hold bacon around stuffed date.
4. Place on rack of broiler pan.  
5. BAKE 14 to 15 min. or until bacon is crisp, turning after 8 min. Cool 5 min; transfer to plate. Serve warm or at room temperature.

Make Ahead tip:

Stuff and Wrap dates the night before. Cover tightly with plastic wrap and refrigerate.

 

Recipe and Photo from Kraft Foods.

 

 

Salmon and Cucumber Bites

Ingredients:

1 cucumber, sliced into 1/4" thick discs

1 package salmon lox, cut into 1" pieces

1/4 cup sour cream

1/4 cup Greek strained yogurt (I prefer Athenos brand)

1 small package Fresh Dill

Directions:

Mix sour cream and Greek yogurt in a small dish

Spoon sour cream mixture onto cucumber slices

Top with salmon

Garnish with sprig of fresh dill

Endive Boats with Sweet Potato

Ingredients
3 slices low sodium Oscar Meyer Bacon, sliced into 1/4" squares
1 small sweet potato, diced into 1/4" cubes
3 tablespoons fresh chives, chopped
3 heads Belgian Endives
1/4 cup Sour Cream or Creme Fraische
1/4 teaspoon Salt
1/4 teaspoon Pepper

Directions
1.Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes.


2.Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

3.Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.

4.Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.
A tip for making ahead
You can prepare the bacon/potato mixture the night before. Allow to cool, then cover and refrigerate.  Reheat over medium heat in skillet until mixture is warm and continue from #4 above

Original Recipe and Photo credit: http://www.yumsugar.com/Killer-App-Sweet-Potato-Bacon-Endive-Boats-6830888

Beef Stroganoff

Don't expect this recipe to taste like your traditional creamy beef stroganoff.  However, this is a much lighter, much much more healthy version that omits all of the sour cream, heavy gluten filled noodles and all those extra calories.

Ingredients:
1 lb beef sirloin, cut into 1-inch cubes
1 large onion, chopped
3 cups sliced mushrooms
1 carrot, sliced
4 cloves garlic, minced or pressed
1/2 cup low-sodium beef broth (be sure to confirm it is gluten-free)
1 cup whole plain greek yogurt
1/2 cup shredded mozzarella cheese
Salt & Pepper to taste

Directions:
1. Brown the beef in a large nonstick skillet coated with olive oil cooking spray
2. Add onion, mushroom, carrot, garlic and continue to cook another 6-8 min
3. Add beef broth, salt, pepper, bring to a low boil
4. Add yogurt 1 tbsp at a time, stirring constantly
5. Cover and simmer for 15 min on medium-low heat
6. Remove lid, add cheese and stir until blended

Serving Suggestion: We served ours over Spaghetti Squash noodles but you can try quinoa noodles or your other favorite gluten-free noodle.

A view of Step #2:

Note that this recipe contains dairy so it's not Paleo, but it is still gluten-free!

Denver Quiche

This super-easy quiche is like a Denver Omlet! We made this for our fun St. Patty's Day breakfast at our friend Clare's.

Ingredients:
2 cups shredded potatos (I used a pre-shredded, frozen package)
2 tbsp olive oil
1/2 lb Sausage, skins removed
1 small onion, chopped
1 green pepper, chopped
1 cup 2% milk
12 eggs
1/4 tsp salt
2 tsp fresh parsley

Directions:
1. Preheat oven to 450 degrees F.
2. Toss potatos with olive oil
3. Press potatos into 9x12 baking dish
4. Bake 10-15 min until potatoes are golden. Remove from oven.
5. Brown sausage in a separate pan
6. Layer Sausage on top of golden shreeded potatos, layer onion and green pepper on top.
7. In a separate bowl, combine eggs, milk, and salt. Add to Potato, sausage and onion pan.
8. Sprinkle with parsley
9. Bake for 20-30 min until firm
10. Sprinkle with shredded cheese once removed from oven. Let stand for 5 min while cheese melts.

Bean-Free Bison Chili

You should REALLY try this chili - it is easiest the best chili recipe we have made! Bison meat is super healthy compared to regular beef. If you don't like bison, you can try grass fed beef.  We have also used a low fat ground turkey that produced equally as delicious results.

Ingredients:
1 tbsp olive oil
1 small white onion, chopped
1 large green pepper, diced
1/2 cup celery, diced
2 lbs ground bison
2 medium size garlic cloves, minced or pressed
1 jalapeno pepper, finely chopped
1 can diced plum tomatoes (28oz)
1 can tomato sauce (14 oz)
1 can tomato paste (5.5 oz)
3 tbsp chili powder
3 bay leaves
1 tsp dry oregano
1 tsp dry basil
1/2 tsp ground cumin

Directions:
1. Put oil in large saucepan. On medium-high heat, saute onion, green pepper and celery until onion is just beginning to soften.
2. Add bison. Stir and cook until bison is completely cooked.
3. Stir in garlic, diced tomato, tomato sauce, tomato paste, chili, bay leaf, oregano, basil, cumin and jalapeno pepper. Allow chili to come to boil, then reduce to simmer.
4. Cook stirring occasionally for the next 30 minutes.
5. Removed Bay Leaf and Serve.

Modified from http://www.bisonbasics.com/

Shrimp and Pineapple Skewers

These are really quick and easy to make. The mix of lemon and cilantro are super flavorful!  Be careful not to purchase the pre-cooked shrimp as the recipe doesn't taste quite as good. (We made that mistake)

Prep: 5-10 min
Cook: 8 min

Ingredients:
1 lb medium uncooked shrimp, shells removed
4 wooden skewers soaked in water for 1 hr, or metal skewers
8 ounces fresh pineapple cubed
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1 tablespoon flaxseed oil (optional)

Directions:
Preheat oven to broil or ignite grill.
Thread shrimp and pineapple evenly onto skewers
Combine olive oil, lime juice, cilantro, and chili powder
Drizzle over skewers
Cook 8 minutes, turning at the halfway point
Remove from heat and drizzle with flaxseed oil

Pumpkin Muffins

These muffins are full of protein and beta carotene.  It's important to use the Almond flour rather than 'gluten-free flour' that has that sharp/sour gluten-free taste.  The flax seed meal and coconut flakes add a nice texture and overall adds to the moist, bread-like bouncyness of these muffins. 

Ingredients:
2 cups Almond Flour
1/2 cup Flaxseed Meal
2 teaspoons pumpkin pie spice mixture
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pureed pumpkin
6 eggs, beaten
4 tablespoons coconut flour, gently melted (or you can use butter but it's not as healthy)
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/3 cup coconut flakes (optional but adds nice texture)
3/4 cup dark chocolate chips (optional, not used in the picture)
Aluminum foil muffin liners

Instructions:

1. Preaheat oven to 400 degrees F.
2. Sift flour, flaxseed meal, baking sodia, salt and spices into small bowl. Stir well and set aside.
3. Place pumpkin puree in mixing bowl.
4. One by one, crack the eggs into the bowl, mixing well with the pumpkin after each egg added.
5. Add melted coconut oil, maple syrup and vanilla extract. Mix thoroughly.
6. Add flour mixture to egg mixture and blend well with whisk until moist and flour lumps are gone.
7. Gently fold in coconut flakes and dark chocolate chips if using.
8. Spoon into muffin pan lined with foil muffin liners to 2/3 full.  The muffins won't really rise much.
9. Bake for 20-25 min until golden brown and toothpick inserted into center of muffin is clean when removed.
10. Cool on wire rack. Serve warm or room temperature.

Paleo Carne Asada

While not as tender as skirt steak, this Paleo version of Carne Asada is a suitable substitude with less fat.

Ingredients:
1 jalapeno pepper
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
2 pounds flank steak, pounded thin with meat tenderizing tool

Directions:
Combine pepper, cumin, cilantro, lime juice and oil in a small container.
Put steak in large flat dish and pour mixture evenly over top
Marinate for at least two hours (we marinated overnight)
Preheat ovin to broil or ignite grill
Boril or grill for 10 min, turning at halfway point
Remove from heat and tent with foil for 5 minutes

Paleo Turkey Burgers

These turkey burgers are full of flavor and a great dinner or reheated as lunch the next day.  If you've already been keeping gluten-free, you won't really miss the bun.

Ingredients:
2 lbs lean ground turkey breast
1 egg
1 tablespoon extra virgin olive oil
1 small challot, chopped
1 garlic clove, minced
1 teaspoon freshly grownd black pepper
1 teaspoon dried oregano
1 medium beefsteak tomato, sliced
1/2 small red onion, sliced into four 1/4-inch slices
1 small head butter lettuce

Directions:
Preheat oven to broil or ignite grill
Combine turkey, egg, oil, challot and garlic with your hands
Shape into siz patties
Season with pepper and oregano
Broil patties for five minutes on each side
Serve topped with tomato and onion atop lettuce

Easy Cinnamon Applesauce

Homemade apple sauce is delicious and fresh. Plus, you know it's much healther than the pre-packed versions that sit on the grocery shelves for months.  This is a super-easy recipe.

Ingredients:
2 Cinnamon Sticks
4 Large Golden Delicious Apples, peeled, cored and chopped
1 teaspoon vanilla extract

Directions:
1) Fill 4-quart stockpot with 1 inch of water and insert a steamer basket.
2) Place cinnamon sticks in basket and bring water to boil.
3) Add apples and cook for 20 min until soft.
4) Cool for 5 min and place in food processer. Puree until smooth.
5) Stir in vanilla and chill for 30 min before serving.

Cauliflower Rice

Rice from cauliflower? No way! That's what we thought at least...

But this really looks like rice and has very little taste. It's great to serve with curries and stews like the Moroccan Chicken. Plus, it's super easy!

Ingredients:
1 head of cauliflower

Directions:
Cut cauliflower into florets. 
Steam for 5 minutes.
Run florets through a food processor using the grating blade, or manually grate.
Serve with your favorite curry or stew.

Creamy Coconut Curry with Chicken

We made the coconut curry from the Paleo Diet Cookbook but added some chicken for additional protein.  You can serve this with cauliflour rice or spaghetti squash if you're on the paleo diet, or over brown rice.

Garam masala spice was actually quite easy to find in the spice section. McCormick makes a premium version.

Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 small tomato, chopped
4 garlic cloves, crushed
1 1-in piece fresh ginger root
1teaspoon salt-free garam masala spice blend
8 oz fresh, whole coconut milk
1 lb boneless skinless chicken breast

Directions:
Heat oil in a skillet over medium flame.
Add onion and tomato, cook for 5 minutes.
Stir in ginger and garlic. Continue cooking for 1 minute.
Reduce heat to low and simmer for 1- minutes while stirring occasionally.
Add garam masala and continue to simmer for 5 minutes.
Remove from heat and cool for 10 min.
While the mixture is cooking, pound chicken breasts flat with a meat tenderizer.
Cut chicken breasts into 1 inch cubes.
Pour into blender and puree until smooth.
Pour mixture into sauce pan and add coconut milk.
Simmer over low heat, stirring constantly for 15-20 minutes or until chicken is cooked through.

Modified from

Moroccan Chicken

This Moroccan stew is full of flavors and feels light yet fills you up. The long list of ingredients may put you off, but it's worth searching through your cupboard or picking up a few extra spices to make this dish.  Luckily, we had all of the spices on hand!  Ernie said this was the best thing we've made to date.

Ingredients:
2 tablespoons olive oil
1 onion, finely diced
3 garlic cloves, finely diced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 1/2 teaspoons paprika
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 lb boneless skinless chicken breast
1 14.5-ounce can diced tomatoes in juice
1/2 cup finely chopped cilantro
1/4 cup finely chopped fresh mint
1 lemon thinly sliced
1 lemon juiced
2 cups water

Directions:

Combine spices in a small bowl and mix, set aside

Pound chicken breasts flat with meat tenderizing tool. Cut into 1" cubes.

Saute onion, garlic and ginger in oil until soft and slightly browned
Add spices and saute a minute more
Add tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 20 minutes.
Add chicken, simmer with a lid for 10 more minutes until chicken is cooked throughout
Serve over cauliflower rice

Recipe modified from

You have to use your own judgement when using this book on the Paleo diet. Many recipes call for butter, chocolate, and other milk products. It also includes legumes like green beans which are not included in the Paleo list of acceptable foods.

Bison Stuffed Bell Peppers

This is an alternate version of stuffed peppers sans bread crumbs, ketchup and cheese.  I know, it don't sound as exciting without all those extras. You won't be dissappointed with these extremely juicy stuffed peppers.

Prep: 10-15 min
Cook: 1 hour

Ingredients:
4 Bell Peppers
1 Tablespoon extra virgin olive oil
1 pound ground bison
1 omega 3 egg
1 scallion, thinly sliced
Garlic Powder to taste (we added 1/4 tsp)
Cayenne pepper to taste (we added 1/4 tsp)

Directions:
Preheat oven to 350
Cut tops from peppers and remove seeds
Rub outer surface of each pepper with oil
Place peppers, cut sides up, in an oiled baking dish
Combine bison and egg and use your hands to mix well.
Add scallion and mix again.
Sprinkle with garlic powder and cayenne pepper.
Stuff peppers with meat mixture
Cover with aluminum and bake for one hour
Remove from oven and cool for five minutes before serving

Serves 4.

Spaghetti Squash

We tried spaghetti squash for the first time last week. It's very easy to make and a pretty good substitute for traditional pasta.  The half on the top of the picture below has not been pulled apart.  The bottom half has been shredded with a fork into 'noodles.'

Ingredients:
1 medium spaghetti squash

Directions:
Preheat Oven to 425 degrees
Halve spaghetti squash lenghtwise.
Remove and discard seeds
Fill a baking dish with 1 inch of water. Place both squash halves, cut side down, into the pan.
Bake for 40-50 minutes. Squash is done with skin is easily pierced with a fork.
Remove squash from pan and set aside until cool enough to handle.
Using a fork, scrape out the strands of squash which now looks like spaghetti.

Top with your favorite sauces!

Chickpea Salad

Yummy Chickpea Salad - healthy & easy to make!

1 15-oz can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small red onion, sliced into half moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup mint leaves, chopped
2 teaspoons red wine vinegar
1 clove garlic, crushed
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl.  Enjoy!
Makes 4 servings

See, easy?

Alternate versions: try white beans instead of chickpeas. You can also try sauteed onion and garlic.