Recipes (Keep comments in a separate thread!)

Here’s my take on making cold pepper stuffing for Easter

3 colorful bell peppers (yellow, red)
about 12 oz vegan cheese
a few slices of lean ham, diced up
a couple teaspoons of spicy horseradish
garlic powder
chives
salt

Just toss everything together—except the peppers. Chop the tops off the peppers, scoop out the seeds, and stuff them with the mix. Let them chill in the fridge overnight. You can slice them into thick wedges later if you want.

Feeling like getting a bit fancy today—might actually put some effort into this one 🙂

http://paleodietlifestyle.com/chicke...pple-stir-fry/

Anyway, there are tons of great recipes floating around here. Today—for the third time this week, mind you—I went with chicken and pineapple again (well, until I run out of my homemade pineapple sauce).
Now I'm staring at the pantry trying to decide what's next—maybe a sweet potato and beef casserole, or some kind of green curry pizza?

http://paleodietlifestyle.com/paleo-diet-recipes/

I don't usually bother with sides, but honestly, I don't think a little rice ever hurt anyone.

Made this today, and I think it turned out great. 😁

http://www.webflakes.com/food-and-di...t/quinoa-kugel

This is pretty much my standard soup base, though I swap out the asparagus depending on the season—maybe using tomatoes, broccoli, zucchini, cucumbers, or leeks instead.

What you'll need:

A splash of olive oil
1 onion
2-3 medium potatoes
1 small bunch of wild asparagus

Chop the onion and sauté it in a bit of olive oil until it’s golden. Toss in some diced potatoes and enough water to cover, then let that simmer for about 15 to 20 minutes before adding the asparagus (just use the tender top parts). Once everything is soft, just blend it all up with an immersion blender.
I usually just toss in some seasonings once everything starts cooking; I typically just throw in a vegetable bouillon cube and call it a day.

If the bitterness of the asparagus bothers you, I guess you could quickly boil them separately and drain them before adding them to the soup.

I cooked up a riff on that pineapple chicken thing I mentioned a few posts back.

🙂I'll drop a photo next time I actually get around to making this.

Tropical Chicken
1. Chop up a chicken breast into cubes and sauté them in a bit of olive oil for about 7-8 minutes until they've got some color.
2. Pull the meat out for a second. Toss in some diced veggies—I usually go with onion, green bell pepper, and zucchini. Use whatever amount you want; for me, it’s one small onion, half a big bell pepper, and half a zucchini. Sauté for maybe 2-3 minutes—don't let them turn into mush.
3. Throw in some pineapple chunks (about a third of a small pineapple). Grate in a knob of fresh ginger roughly the size of a guy's thumb—not exactly the best comparison, but you get it. Add a pinch of salt.
4. Let it sit for another 2-3 minutes. Toss the chicken back in, give it a stir, and pour in about 3/4 cup (half a can) of coconut milk.
5. Wait for the milk to bubble slightly—and you're done. 🙂

If you're feeling fancy, hit it with 2-3 drops of lime juice. Personally, I always do. 🙂 Just don't overdo it, otherwise, it gets way too sour. 😬

So, here's the shot (recipe is above).



Ran out of bell peppers, so I just swapped them for leeks and onions.

Asia 🙂

I’ve developed this massive obsession with ginger lately—honestly, I could probably eat it like an apple if I didn't care about my stomach—so here’s another dead-simple recipe. It’s basically something I found online, just tweaked a bit to fit my vibe.

Spicy Ginger and Coconut Milk Soup

Heat some avocado oil in a pan and toss in a thick, peeled chunk of grated ginger. Once that aroma hits, throw in some minced garlic and a chili pepper (I was out, so I just used powders for both). After it sizzles for a second, pour in 200 ml of coconut milk and roughly the same amount of water. Add some salt and let it come to a gentle simmer. Finish it off with a squeeze of lime juice. While it's simmering, I cracked an egg into the soup and swirled it around with a fork to make those DIY "egg noodles." 😁
Top it with some chives and you're done. (The original recipe called for green onions, but whatever.)

http://tinypic.com/r/be64pt/5

Baked Trout with Baby Spinach and Lentil Sprouts



The prep time is almost a joke—it’s so fast!

1 large trout (the cleaned one I used was about 8 oz)
250g baby spinach
50g dried lentils (to make sprouts)

I wrapped the trout in foil that I’d brushed with olive oil, then soaked the fish in lemon juice and rubbed it down with salt, pepper, and garlic. Pop it in the oven at 400°F for about 20-25 minutes. You can always peel back the foil at the very end if you want it to get a little more golden and crispy.
As for the sprouts, just boil them for 5 minutes, and then I steamed the baby spinach right on top of them for another 5 minutes. Just season everything to taste! 🙂

--------------------------

And if you want a slightly different take on the fish, try pan-seared trout fillets served alongside brown rice with carrots and some sautéed Swiss chard.

A savory cheese and cornmeal bake, topped with whatever I had lying around in the fridge!

8.8 oz fat-free cottage cheese (I used Good Culture)
1 medium egg
Baking powder (about 1/4 oz)
1 oz cornmeal
Seasonings: salt, pepper, oregano, ground cumin

First, get your oven preheated to 400°F. Just toss all the ingredients together, mix them up, and spread the batter into a pan lined with parchment paper. For the topping, I just scattered some sliced black olives and cherry tomatoes on top—so simple, right? I baked it for about 25 minutes until a toothpick came out clean and the top turned a beautiful golden brown.

I sliced this into 4 pieces, and here is the breakdown per serving:
101 kcal
Carbs 10g
Fat 2g
Protein 10g

So good! 😍

http://img14.imageshack.us/img14/291...0604101638.jpg

http://img51.imageshack.us/img51/160...0604101726.jpg

And here’s the sweet version of what I just shared!

http://img109.imageshack.us/img109/2122/gx3v.jpg

http://img29.imageshack.us/img29/515...0605142319.jpg

250g Milbone
1 (medium) egg
baking powder (7g)
30g cornmeal
a pinch of salt and 2 pinches of stevia (just enough to act like 60g of sugar)
Throw in 60g of mixed frozen fruit from earlier
5g fructose for topping

Makes 4 pieces, about 100kcal each
Carbs: 10g
Fat: 2g
Protein: 10g

One salad from the current food competition.😁

Strawberry, Bob, and Feta Salad

What you'll need:

1 1/2 cups strawberries
1 1/2 cups cooked Bob, peeled
A small head of lettuce
1 small (red) onion
About 100g feta cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt
pepper



Cook the Bob, then rinse it under cold water and peel off the skins. Slice up the strawberries, or just leave them whole if they're small enough—like wild berries.

http://img18.imageshack.us/img18/8136/salataodjagodaiboba7f.jpg

Toss the lettuce, Bob, and strawberries together. Throw in some thinly sliced onion and season everything. If you're looking for a punchier, sharper flavor profile, swap out the lettuce for arugula.

http://img209.imageshack.us/img209/4624/salataodjagodaiboba1f.jpg

It’s pretty obvious that I’ve finally been spending way more time in my kitchen lately! 😳 😁

Check out this healthy, low-calorie cake made with banana, carrots, oats, and cottage cheese.





100g whole oats, just ground up in a coffee grinder
130g banana (about 1 large one)
165g finely grated carrots
35g pitted and finely chopped dates
2 eggs
50g coconut milk
1 packet of baking powder (15g)
100g Milbona cottage cheese
For seasoning, I used a little salt and a ton of cinnamon
Stevia to replace about 60g of sugar

I just mixed everything together and popped it into the oven at around 340°F for about 40 minutes. I did the toothpick test to make sure it wasn't too wet—though, honestly, it’s always going to be a bit moist because that's just the texture of this kind of cake—once the crust turns golden, you're good to go!

Using these measurements in a 8-inch pan, you get 8 servings. Each serving comes in at about 125 kcal (17g Carbs, 4g Fat, 6g Protein).

If you're feeling fancy, you can also add a topping. Mine was made from 100g cottage cheese, 10g whey protein, and 5g chia seeds.

I’m not sure if you can even call this a recipe, but having an idea like this on hand during the summer heat is always useful.🙂

creamy-1-ingredient-ice-cream-5-ways

Basil Infused Ice Cream



What you'll need:

7oz creamy dairy-free cream cheese (like Sabra)
about 1/2 cup Greek yogurt (or milk if you prefer)
1 large banana
a pinch of stevia
a handful of fresh basil leaves

http://img59.imageshack.us/img59/3945/e3ih.jpg

Just toss the banana, cream cheese, and yogurt into a blender. Throw in the stevia and those basil leaves, then blend everything until it’s super smooth. Pour the mixture into a plastic container and pop it in the freezer. To keep it from getting too icy, give it a good stir after about thirty minutes. Do that one more time after an hour is up, and then you're ready to dig in!

http://img62.imageshack.us/img62/9972/f59t.jpg

The Ultimate Crunchy Chickpea Snack



So, you take those chickpeas straight from the can—drain them well, obviously—and toss them into a bowl. You want to coat them with just a tiny bit of olive oil; nothing crazy, just enough to give them that nice little glisten. Then comes the fun part: the seasoning! I usually go with salt and pepper, but why stop there? Honestly, why not throw in some garam masala, a kick of chili, or even a dash of cinnamon if you're feeling adventurous? Spread them all out on a baking sheet and slide them into an oven preheated to about 350-400 degrees.
Give the pan a good shake every 10 minutes or so, and let them roast for no more than 30 minutes total.
My little secret? Pull them out while they still feel slightly soft in the middle. Trust me, they’ll firm up perfectly as they cool down on the counter.
Seriously, once you hear that distinct, dry rattling sound when you shake the pan? That’s your cue! They're done!
Nom nom nom.

Marinated Turkey with Bulgur🙂
For the marinade:
one tablespoon of mustard
juice from half a lemon
a drizzle of olive oil
rosemary
salt
pepper
Take a cut of turkey breast and a bit of the thigh and let it marinate in the fridge for a few hours.
First, sauté an onion in a little olive oil, then toss in the sliced meat along with some carrots and peas. Add a cup of bulgur and two cups of water, stirring occasionally while it simmers until the bulgur is tender. Want more flavor? You can always kick it up with some extra garlic and rosemary.

Spinach, Cheese, and Seed Savory Pie





What you'll need:

You’re actually going to need a coffee grinder for this one! 😁

7-10 oz fresh spinach
10-11 oz low-fat cottage cheese
0.7 oz ground sesame seeds
1.4 oz ground flaxseed
1.4 oz ground sunflower seeds
0.5 oz ground oats
0.5 oz whole wheat semolina
4 eggs
2 tbsp olive oil
0.25 oz baking powder
salt, pepper, and nutmeg

First, blanch the spinach. Then, just mix everything together—I find it easier to whisk the dry ingredients separately before folding them into the wet stuff. It keeps things much smoother!
I baked mine at about 350-400°F for roughly 30 minutes. Honestly? I wasn't even watching the clock. As soon as a toothpick comes out clean, you're basically good to go. I covered it with foil at first so the top wouldn't get too crusty or dry, then pulled the foil off for the last 10 minutes to let it finish perfectly.

It is absolutely delicious with some yogurt—in the photo, I used some homemade Greek yogurt. So good!

This makes 8 servings. Each serving has 200kcal, 6g carbs, 13g fat, and 11g protein.

Yogurt + raspberry/cherry/banana/orange flavoring + stevia + Vitamin C.

I’ve been feeling pretty drained lately—total slump. Looking for a fruit yogurt alternative that actually hits the spot without being a calorie bomb or total junk.

I’ve got a similar little trick up my sleeve. I take some thick Greek yogurt—I’m a huge fan of the Chobani tubs you find at Target—and toss in a handful of dried cranberries.
Honestly, it hits the spot better than most ice cream brands out there.

Just grab two servings of yogurt, some cinnamon, a handful of frozen berries, and maybe two teaspoons of coconut flour, and you’re done. It’s a solid snack sitting at roughly 150 calories, though that fluctuates depending on how heavy-handed you are with the fruit.

If I'm treating this as my actual breakfast, I usually toss in about 50 grams of oats to make it stick. 😁