Roasted Cauliflower and Garlic Aioli

Lauren Wheeler

Pictured above is also a breakfast egg sandwich!

Yet another great idea from Lauren Wheeler!

Roasted Cauliflower

First, pan fry the cauliflower until brown on both sides.

Then bake in the oven until tender @ 425 for about 20 minutes.

Garlic Aioli

3/4 cup homemade mayonnaise

3 cloves fresh garlic, minced

2 1/2 Tbsp lemon juice

3/4 tsp salt

1/2 tsp freshly ground pepper

Stir and serve!  Lauren and her family like it best after 10-15 minutes in the refrigerator (it lasts about 1 week).

This is great for just about everything -- meat, veggies, you name it!

Pecan Caper Salsa

Lauren Wheeler

Wow, does this look fantastic or what? And to top it off, it also serves as a plated fat!

Huge thanks to Lauren Wheeler for this idea!!!!

3 Tbsp rough chopped parsley, packed
2 Tbsp capers
1/3 cup pecans
1/4 cup olive oil
1 Tbsp red wine vinegar
1 tsp lemon zest
1 tsp currants
Pinch of salt

Just toss, and  you've got your plated fat as well as something really yummy.  Good idea for those who are getting tired of the hum-drum of their plated fats!

Kelp Noodle Bowl

Erin Higuchi Pipal

What a great idea!  Kelp noodle bowl! One bowl/dish meal! Contains all your components -- veggies, protein, and fat!  Thanks to Erin for sharing this on the First Timers and the All The Way groups!

For those wondering if this is really Whole30 approved: YES it is.  Click HERE for the Forum link where it is ok'd.

The above are the Kelp Noodles used in this recipe (Erin got them at a local co-op, but we're pretty sure they can be found at Whole Foods) show as their ingredients: water, kelp, sodium alginate.

This is more of an "eyeball it" type of recipe rather than one with exact measurements -- play around with it when you make it!

Equal parts chicken stock and water
Julienned ginger root
Sliced daikon
Mushrooms
Watercress
Green Onion
Cilantro
Fish Sauce
Coconut Aminos
Salt
Frozen Shrimp
Seaweed gomasio
Toasted sesame oil

Bring chicken stock and water to a boil, simmering along with thinly julienned ginger root and sliced daikon.

Add mushrooms and watercress. While waiting for daikon to soften, cut up green onion and cilantro for garnish.

To the broth, add fish sauce and coconut aminos to taste, with a dash of salt.

When daikon becomes transparent, throw in some frozen shrimp, and simmer until pink.

Place kelp noodles in bowl, straight from the package! Ladle soup over noodles. Once served, garnished with cilantro and green onion, seaweed gomasio and toasted sesame oil.

Green Beans with Dill

Vikki Horrisberger Stutzman 

6 Tbsp lemon juice
1 medium onion, chopped
3-4 cloves minced garlic
1-2 Tbsp dried dill (can substitute with oregano)
1/4 cup olive oil, more or less to taste
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 Tbsp dried parsley
1 cup water or broth
salt and pepper to taste
1 bay leaf

Combine all ingredients and cook 30-45 minutes over medium heat.  Stir occasionally, until sauce is thickened.

Remove bay leaf before serving.

Stuffed Peppers - Crockpot

Recipe Author: Beverly Bates Johnson

4-5 bell peppers, seeded and halved
1 pound lean ground beef or ground turkey
1 Tbsp olive oil
Mushrooms (1-2 cups, chopped, or as much as you like)
1 onion, chopped
4 cloves of chopped garlic
1 can diced tomatoes
8 oz can tomato sauce (or more, if desired)
Salsa

Brown the turkey with the olive oil, onion and garlic. Add mushrooms and cook until they are soft. Add diced tomatoes and ½ cup of salsa. Heat through.

Coat slow cooker with cooking spray. Stuff peppers and place in cooker. Top with tomato sauce and more salsa. Cover and cook on low 6-8 hours, or until peppers reach the consistency you prefer.

This can also be baked in the oven: Bake at 350 for 50 minutes.

Notes:
Get creative with your vegetables when stuffing this! You can use carrots, or other variations.

Italian Spaghetti Squash Casserole

Rosalena Andrews

Spaghetti Squash
1 lb leanground beef, ground turkey, or ground chicken (or really, any ground meat or poultry will work well)
Marinara sauce
Italian Seasoning
Mushrooms

To make the spaghetti squash:
In the oven: Poke holes in the spaghetti squash and bake at 375 for 1 hour.
In the microwave: Cut spaghetti squash in half, put plastic wrap over the open side of the spaghetti squash and place, face-down, on a dinner plate that has about 1/4" of water in it, then microwave for about 10 minutes.

After cooking is done, remove the seeds and shred the spaghetti squash with a fork.

To make the casserole:
Cook turkey meat with your favorite spices.

Spray the bottom of baking pan then layer with spaghetti, meat, sauce, and 1 can of mushrooms. Bake at 350 for 30 minutes.

Baba Ganoush

Paleo Leap

Missing your hummus, are you?

Well have you tried Paleo Leap's recipe for Baba Ganoush? You simply must! It's wonderful!

HERE is the recipe from Paleo Leap!

All you'll need is eggplant, garlic cloves, lemon juice, tahini, EVOO, cumin, and salt and pepper! Easy Peasy, as the saying goes!

Asparagus Noodles

Real Healthy Recipes

You've heard of Zoodles (using zucchini to make spaghetti-like noodles), and Boodles (butternut squash to make spaghetti-like noodles), but how about this?

Using asparagus to make noodles? Oooooh, my all-time favorite vegetable!!

Click HERE to go to the Real Healthy Recipes blog to see the entire recipe!

Onion Loaf

Predominantly Paleo

Drooling yet?  I know I am!

Click HERE for the recipe on Predominantly Paleo!

I am going to have to get a different type of spiralizer for this (all I have is my AWESOME Titan Julienne Tool).  There is no way I'm letting this recipe go unmade in this house!

Sweet Potato Buns

Predominantly Paleo

I love sweet potatoes and yams.

No, really -- I adore them and love them; they're probably one of my favorite foods!

I'm always looking for new things to do with them.

Predominantly Paleo hit the nail on the head with this recipe for making buns from sweet potatoes!

Click HERE for the recipe!

Rice Replacement a la Zoodles

Predominantly Paleo

Is there anyone like me -- do you gag at just the thought of eating cauliflower?

Good! Then I'm not alone!

For those of you that want to say "Oh but you haven't tried X or Y or Z....".  Yes, I have.  I can't stand the taste, but moreso the smell. (picture me pinching my nose)

The recipe from Predominantly Paleo uses zoodles chopped fine as a rice replacement! BRILLIANT!!!

Click HERE for the full recipe!

Bacon Beef Butternut Squash

Thanks to Civilized Caveman Cooking for this!

Have you seen this scrumptious (fill in the blank) from Civilized Caveman Cooking? This looks too good to pass up on!

I've got a butternut squash in the house that I'm using part of for BBQ sauce, but the other half is definitely going to be used for this!


HERE is the recipe!

Spinach Fun

Recipe Author: Simmie Sinow

This is great to serve as a side with a meal, or to eat when you just have to have something real quick!

This is really easy!

1 bag spinach
2 eggs or 1 egg white

Chop the spinach and put in a bowl with either the eggs or egg white.

Season the mixture and put in an oven-safe pan that's been sprayed so it won't stick.

Place in a 400 degree oven; you will want to flatten this with a spatula a few times while cooking.  Depending on how hot your oven bakes, it should take 15-20 minutes.

This can be cut into squares or strips to eat along with your meal!

For Paleo and not Whole30:
This can be used instead of a pizza crust!

If you're making a pizza crust out of this, while the spinach crust is baking: cut up whatever you want to top it with (the author of the recipe uses salsa and a little homemade tomato sauce, and veggies on top).  Place these ingredients on top and bake again until they are cooked (spray the top with nonstick spray).

Fresh Tomato Soup

Recipe Author: Simmie Sinow

5 cups fresh tomatoes, diced (you decide whether to peel 'em)
1 Tbsp tomato paste
4 cups low sodium chicken broth
1 carrot, grated
1 onion, minced
1 Tbsp garlic, minced
1 tsp dried basil
1 bay leaf
Pepper to taste


This recipe is for a slow cooker (6-8 hours), but I imagine it can also be done stove-top -- 1 to 1.5 hours, stirring occasionally to break up the diced tomatoes!

Gumbo

Recipe Author: Brittany Simpson

2 bags of fresh okra (15 was in each bag)
1 large green bell pepper
1 large red bell pepper
1 small onion
1/2 stalk of celery
3 cans of chicken broth (Brittany used beef and chicken)
1 can of stewed tomatoes with celery and bell pepper
1 small can of tomato sauce with chiles
1 package of chopped turkey (raw)
cajun spice
oregano
parsley
paprika
salt
2 tsp of minced garlic

Chop everything up and and add it all to your crockpot.

For the amount on the seasonings -- Brittany does not measure them; she added a little at a time (especially with the cajun spice, because she didn't want it too spicy)--add as much as your taste buds tell you is good for what you like!

Cook on low for 6 hours. It is reccommend at least 6 hrs because tasting the veggies after 3 1/2 hours -- they were not soft enough, although the turkey was done.  It's really better if you cook long enough so that they are soft -- they taste so much better that way.

Not an Okra fan? Read on!
For those of you who are not an okra or celery fan, Brittany says "I'm not a big okra fan, but believe me this is good!!"  Everything combined complements each other very well! Also, this was the first time using okra and the reason she doesn't use okra is she had heard that the slimyness in the okra thickens your soup. You will see a difference in the broth!


She is now a believer in using okra in other soups from now on!

Tomato Soup Florentine

Recipe Author: Simmie Sinow

Serves 8

4 cups chicken or vegetable broth
2 cans (28 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup sliced green onions
4 cups frozen chopped spinach
1 cup shredded cabbage
1 cup cauliflower florets
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 bay leaf

In a large soup pot, combine all ingredients and bring to a boil.

Reduce heat, cover, and simmer 30-45 minutes, until vegetables are tender.

Discard bay leaf.

NOTE:
You could also do this in a crockpot.