Here's another one that I've made that I'm already craving again!!! Roasted root veggies. Be adventerous with your choices at the grocery store, I found I loved many of these that I had never even tried before!! A great recipe for fall. Oh how I will miss this one in the summer!
2 pounds of root vegetables
(Experiment with turnips, rutabagas, beets, sweet potatoes, parsnips and carrots!!!)
1 onion peeled and cut into 1/3" wedges
3 Tbs olive oil
Sea Salt (or kosher salt) and Pepper to taste
Heat oven to 375. While oven is warming chop all your root veggies in bite sized pieces. Toss the veggies with the olive oil and salt & pepper to taste.
Place chopped veggies on a roasting pan (I covered mine with parchment), don't over crowd them. Roast for 45-50 minutes, stirring 3 or 4 times throughout. They are done when they are lightly brown and soft.
Makes 4 servings (you will fight with yourself to keep this at 4 servings) :)
You can cut the sweet potato a litte bigger than some of the other root veggies, I found it cooks faster than some of the others it was almost too soft by the time the others were tender.
Credit: This also came from the PCOS Diva! I had to find a place to put a couple or her recipes so I wouldn't lose them. She is all about clean eating! If you want more information on how to find her or do the Jumpstart program she offers, let me know. I'm happy to give you more information!
SO simple and SO good! You will love this! This is my first time to cook Kale myself...and this one goes down in the books as a KEEPER!
2 Heaping tablespoons chunky almond butter
Dark chocolate chips, optional
Mash bananas in a large mixing bowl.
Combine the bananas with the almond butter and blend eggs in the bowl. (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)
Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat. Wait for bubbles to appear then flip and cook for another 1-2 minutes.
Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.
You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.
Notes: Here is a link to the site where I got this recipe. paleoporn.net/5-paleo-breakfast-recipes/ There is a lot of good Paleo education on that link as well. :)
I served mine with a little sprinkle of cinnamon. DELICIOUS!! Would also be great with some walnuts in or on them. Can't wait to make this one again!
1 pound ground beef
1/2 cup canned water chestnuts, drained
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger
Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).
Chop the water chestnuts a bit and slice the scallions. Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well. Form into 4 burgers and put them on the grill. Cook 5 minutes (or until done).
While the burgers are cooking, mix together the sauce ingredients.
When the burgers are done, top each with a teaspoon of sauce and serve.
Yields: 4 burgers
Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.
Nutrition Information I calculate with LoseIt's recipe feature:
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Sugar: 2.3 g
Protein 30.4 g
Note: These were delicious. I had to put it on my site for easy reference the next time. That little bit of sauce on the top of the burger really brings all the flavors together. I ate these without a bun with some fresh green beans...YUUUUMMMY!!
Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)
Note: Due to the melting points of butter, and coconut oil, it is needed to keep this recipe cool in summer for travel. I always bring a cooler with me travelling with ice in the bottom.
- 1 pound butter, ideally grass fed organic..
- 1/3 as much coconut oil
- 1 bar of 90% dark chocolate with very low carb ( Around here its Lindt at about 8 grams a bar)
- Then cool
- Chop into big chunks and add to coffee or just eat as needed for fat
I realize this might not be for everyone...but when you cut carbs/sugars in your diet, a lot of times, the fat is cut too. Fat is what keeps you full...and so this is a snack, or candy for a low-carb high-fat type diet. You would never want to eat this in excess. ;)
This comes from a site called Primal North.
Preparation time: 15 minutes
Cooking time: 40 minutes
- 1 lb boneless, skinless chicken breasts
- 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
- 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning -
- 1 tbsp or more of Parmesan Cheese, grated
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lots of toothpicks
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Put a piece of foil on your counter for each of the chicken breasts you will be filling.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly.
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too.
Then set it on a piece of foil (seam side down). Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open). You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together. Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)
Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken boats in a casserole pan. Bake for 35 to 40 minutes, or until chicken is cooked through.
I found this recipe on Pinterest. However, it came from Celeste's Cooking Creations.
I changed the ingredients slightly (used Parmesan instead of bread crumbs...to make it lower carb),
I changed the instructions a little too. I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down. I didn't seal them up. I let them bake with the top open. Seemed to work really well. If you are more skilled with toothpicks...more power to ya. Me...not so much.
I really enjoyed this in my lunches this week. It is really good rewarmed and served in a low-carb tortilla. MMMMMM!!! ENJOY!
1/4 - 1/2 Cup Egg Substitute (or 2 eggs, stirred up)
2 teaspoon Italian Seasoning
1 teaspoon Pepper
1 teaspoon Red Pepper Flakes
1 Cup Parmesan Cheese, grated
4 Tilapia Fillets
- Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.
- Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
I think it's probably best fresh (not as a left-over)...it would be more like a breaded crust if served fresh. But I have enjoyed it in my lunches this week with some quinoa on the side. :)
I hope you like it! Annie