Category Archives: Susan’s Recipes

Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

I am sick of eggs for breakfast – just sick of them.  I don’t care if I never see an egg again, well, at least for a week or so.  I saw this recipe, and at first I was a tad suspicious. I have never really baked with almond flour before, but I have to say that I am impressed.  These muffins are not beautiful, but they are very yummy.  Breakfast is saved!

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I found this recipe at a cool website called Paleo Plan – it was posted on a Facebook Whole 30 Group page.

http://www.paleoplan.com/2009/12-31/carrot-banana-muffins/

 

Ingredients

–         2 cups almond flour

–         2 tsp baking soda

–         1 tsp salt

–         1 Tbs cinnamon

–         1 cup dates, pitted

–         3 ripe bananas

–         3 eggs

–          1tsp apple cider vinegar

–         ¼ cup coconut oil, melted

–         1 ½ cups carrots, shredded

–         ¾ cup walnuts (or nuts of choice) finely chopped

Instructions:

–         Preheat oven to 350 degrees

–         Line muffin pan with paper liners

–         In a large bowl, combine flour, baking soda, salt, and cinnamon

–         In a food processor, combine dates, bananas, eggs, vinegar, and oil

–         Add mixture from food processor to dry mixture in large bowl and combine thoroughly.

–         Fold in carrots and nuts

–         Spoon mixture into paper lined muffin tins (At this point, I was worried that the muffins might overflow and burn in the bottom of my oven – they didn’t, so feel free to go ahead and fill the muffin cups up to close to the top.  You don’t have to stop at 2/3s full like you would for regular muffins.)

–         Bake for 25 minutes

–         Try to let them cool before you eat one!

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Chorizo Stuffed Peppers with Spanish “Frice”

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I’m back!  The Holidays are over, the kids are back in school, I am back in the kitchen, and back on Whole 30!  Here is what we had for dinner last night – very easy, very good, and the leftovers will freeze for another day!

I got this recipe from a neat website – a ‘whole’ family does Whole 30-http://wholefamilystrong.com/2012/01/22/whole-mexican-family-stuffed-poblano-peppers/

 

Ingredients for the Chorizo Stuffed Peppers

 

–         5 poblano peppers ( I could not find these, so I used some random kind of pepper I found at the store. I think just regular bell peppers would be great too.)

–         ½ pound chorizo sausage

–         1 large onion, thinly sliced

–         1 large tomato, diced

 

Instructions for Stuffed Peppers:

 

–         Preheat oven to 425 degrees

–         Brown the chorizo, onion and tomato in a skillet until meat is cooked through.

–         Wash and open peppers – remove ribs and seeds

–         Fill the peppers with the chorizo mixture

–         Place peppers on a lined baking sheet and bake for 20 minutes until peppers are soft and tender.

Ingredients for the Spanish ‘Frice’

–         1 head of cauliflower

–         1 Tbsp olive oil

–         Half can of small tomato sauce

–         ½ Tbsp onion powder

–         ½ Tbsp garlic powder

–         1 Tbsp minced garlic

–         ½ tsp Cayenne pepper

Instructions for ’Frice’:

–         Chop cauliflower into florets and then pulse in a food processor until it looks like rice or couscous consistency

–         Sauté cauliflower in skillet with hot olive oil

–         Add tomato sauce and spices (Really, I think any Spanish or Mexican spices you have on hand would work for this recipe.)

–         Serve and enjoy!


Orange Chicken

 

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This was so good that I actually licked my plate when I was finished.  Seriously.

I found this great recipe at one of my favorite websites: http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients:

 

–         1 lb boneless, skinless chicken (I used breast but feel free to use thighs)

–         3 Tablespoons coconut oil

–         Juice of 2 oranges (make sure they really smell good or you won’t get a big orange flavor)

–         Zest from one orange

–         1 teaspoon fresh ginger  (I grated it)

–         3 Tablespoons coconut aminos or wheat-free soy sauce

–         1 teaspoon chili garlic sauce or Sriracha

–         3 green onions, chopped

Instructions:

–         In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos, and Sriracha.  Set over medium heat and let simmer to reduce and thicken while the chicken cook.  (Mine never got that thick – but honestly, it was so good, I did not care)

–         In a sauté pan, heat your coconut oil over medium heat and add the cut up chicken (I just used my kitchen shears and cut the chicken into bits right over the pan).  Saute until a nice brown crust has developed and the chicken is cooked all the way through.

–         Add chicken to the sauce pot and stir till chicken is coated in sauce.

–         Serve with chopped green onions sprinkled on top.

–         Enjoy!  (We enjoyed this with a side of veggies with some more of the orange sauce drizzled on it – fabulous!)


“Thai Crunch Salad” -or – “Oh my God, where did you get that dressing?”

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I had this for lunch today and I am having it again for dinner tonight.  It is crazy good!  Even if you do not make the whole recipe, do yourself a favor and make the dressing for veggie dip.  Honestly, this one is a keeper.

I got the recipe from a neat website called Against All Grain.

http://www.againstallgrain.com/2012/02/06/thai-crunch-salad/

I modified the recipe a bit – my grocery store was out of jicama  and Napa cabbage so I bought an Asian cabbage mix.  I made the dressing in my food processor because my blender just was not up to mixing almond butter into anything.

Ingredients for Dressing

(Go ahead and double this – trust me….)

 

–         2 teaspoons minced garlic

–         1 Tablespoon chopped cilantro

–         1 Tablespoon creamy almond butter

–         1 ½ Tablespoons lime juice

–         ½ Tablespoon Coconut Aminos

–         ½ Tablespoon apple cider vinegar

–         ½ Tablespoon fresh chopped ginger

–         1 Tablespoon coconut milk

–         1 teaspoon honey

–         ½ teaspoon sesame oil

–         ¼ teaspoon chili sauce (optional)

–         ¼ cup oil.  The original recipe called for safflower oil, but I only had light olive oil.  It worked fine.

Ingredients for the Salad

 

–         1 cup cooked chicken – shredded

–         – a big handful of cabbage mix – or chop up some Napa cabbage, carrots, and jicama

–         1 cup sugar snap peas

–         1 mango, peeled and sliced

–         ½ cucumber, sliced thinly

–         2 Tablespoons chopped almonds and hazelnuts (optional)

–         Fresh cilantro for garnish.

Instructions:

–         Mix all dressing ingredients, except for the final ¼ cup oil,  in a food processor or powerful  blender.  Once ingredients are mixed well, slowly add the oil and blend till smooth.

–         Plate up your cabbage mix, mango, snap peas, cucumber, and chicken.

–         Drizzle about ¼ a cup of dressing over the salad.   Garnish with nuts and/or cilantro if you want!

–         Enjoy!


Grilled Sweet Potato Salad

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I know it is right after Thanksgiving here in the States, and you probably are sick of sweet potatoes.   You think you could go the rest of the season without eating another one – but, oh boy, you are wrong.   Just wait until you try this recipe.

Thanks to my husband, Michael, for finding this gem at:

http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-sweet-potato-salad-recipe/index.html

 

Ingredients

 

–         2 pounds sweet potatoes, peeled and cut into ¾ inch pieces

–         2 sweet onions, peeled, trimmed, and cut into ½ inch wedges

–         2 mangos, peeled, seeded, and cut into ¾ inch pieces

–         1 red bell pepper, stem, rib, and seeds removed, cut into ¾ inch pieces

–         ¼ cup olive oil

–         2 teaspoons fresh lime juice

–         ½ teaspoon ground cinnamon

–         ½ teaspoon ground cumin

–         ¼ teaspoon ground nutmeg

–         ¼ teaspoon salt

–         Pinch cayenne

–         ¼ cup chopped fresh cilantro

–         1/3 cup chopped toasted peanuts (we left these off)

 Instructions:

–         Either preheat a grill, OR preheat your oven to 450 degrees.

–         In a large bowl, combine the potatoes, onions, mangos, and bell peppers.  Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne.  Toss well to coat evenly.

–         Lay 2 large pieces of heavy aluminum foil in a stack on a work surface.  Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package.  Place directly on the grill and cook until the vegetables are tender, about 30 minutes – OR plate the package in the middle of the oven and roast until the potatoes begin to soften, about 45 to 50 minutes.  Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.

–         Remove from grill or oven and let cool slightly.  Transfer mixture to a large bowl, sprinkle with cilantro, and serve~

–         Enjoy!


Bacon Wrapped Green Bean Bundles (with garlic butter sauce!)

 

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Yes, yes.  I know that I have been wrapping things in bacon a bit lately, but who can blame me?  If you liked the bacon wrapped sweet potato fries from a few days ago, you are going to totally love these.

This recipe is a bit fiddly because you do have to snap the ends off the beans and then blanch them, but trust me when I say that all the work is worth it.

I got the original recipe from http://www.ourbestbites.com/2009/08/bacon-wrapped-green-bean-bundles/

I modified it a bit – with all the goodness of bacon, butter and garlic, who needs any added sugar?

Ingredients

 

–         1 lb green beans with the ends snapped off

–         8 slices lean, regularly sliced bacon (don’t get the thick stuff for this recipe)

–         3 Tablespoons butter – if you don’t use dairy, I think olive oil would be wonderful instead

–         1 Tablespoon minced red onion

–         1 Clove minced garlic (I added a pinch of granulated garlic too)

–         ¼ teaspoon salt

Instructions:

–         Blanch the beans by boiling them in salted water until they turn bright green – about 2 to 3 minutes.  Immediately rinse them with cold water until they cool off.

–         Put the beans in 8 piles on your baking sheet.  Firmly wrap one piece of bacon around each pile.

–         Bake at 450 degrees until the bacon is done – about 15 to 20 minutes.

–         While the beans are in the oven, melt your butter in a saucepan.  Add the red onion and garlic, sauté until the onion softens and becomes translucent.  Add your salt (and any additional garlic powder you want).

–         After the bacon wrapped bundles have cooked, plate them up and drizzle your garlic butter sauce over them.

–         Enjoy!


Garlic Lime Chicken – or – “Don’t you wish you were coming to my house for dinner?” Chicken

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This was very easy and crazy good.  I think the addition of the lime juice in the middle of the cooking really helped make this some of the most moistest (say that five times fast) chicken I have ever cooked.  I am going to totally cook this one again – and you should too!

I found it at : http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

 

Ingredients

 

–         ¾ teaspoon salt

–         ¼ teaspoon black pepper

–         ¼ teaspoon cayenne pepper

–         1/8 teaspoon paprika

–         ¼ teaspoon garlic powder

–         1/8 teaspoon onion powder

–         ¼ teaspoon dried thyme

–         ¼ teaspoon dried parsley

–         4 boneless, skinless chicken breast halves

–         2 Tablespoons butter

–         1 Tablespoon olive oil

–         2 teaspoons garlic powder

–         3 Tablespoons lime juice

 

Instructions:

–         In a small bowl, mix together salt, black pepper, cayenne, paprika, ¼ teaspoon garlic powder, onion powder, thyme and parsley.  Sprinkle spice mixture generously on both sides of the chicken breasts.

–         Heat butter and olive oil in a large skillet over medium heat.  Sauté chicken until golden brown.  Sprinkle with 2 teaspoons garlic powder and 3 Tablespoons of lime juice.  Cook about 5 minutes more, stirring frequently to coat evenly with sauce, until chicken is cooked all the way through.