Posts from the ‘Uncategorized’ Category

Deep Dish Cauliflower Pizza

This might be the answer to my pizza addiction. I combined the ideas from a couple of recipes I found on Pinterest, and I’ve been devouring it. I’m getting a couple of servings of veggies with every piece, and I kept it gluten free. Hope you enjoy as much as I am!


1/2 of a large spaghetti squash
1 egg
1/4 c. Gluten free bread crumbs
2 tbsp. shredded Parmesan
1 head cauliflower, cut into florets
2 tbsp. butter
2 tbsp. half and half
4 oz. pepperoni
1 red pepper, chopped
4 oz. sun dried tomatoes
2 c. Mozzarella
Salt and pepper

Heat oven to 400 degrees. Bake squash for 60 minutes; let cool until you can handle. Cut in half, remove seeds, and scrape squash into a bowl with a fork. Mix egg, bread crumbs and Parmesan into spaghetti squash. Press into bottom and sides of a deep dish pie plate. Bake for about 20 minutes until lightly browned.

While baking crust, place cauliflower, butter, half and half, salt and pepper in a glass bowl. Microwave for 10 minutes, stir, and microwave for another 6 minutes. Put cauliflower mixture, half of the pepperoni, half of the sun dried tomatoes and 1 1/2 c. mozzarella cheese in food processor. Pulse until smooth. Stir in red pepper and remaining sun dried tomatoes; scoop cauliflower mixture into crust. Top with remaining cheese and pepperoni. Bake for another 15 minutes or until cheese is melted and golden.

Let sit for a few minutes before serving. These leftovers are even better the second day!


Salmon and Spinach with Lemon Caper sauce

This dinner is so easy to make and so delish – I dare you to give it a try! And psst…this is gluten free and Paleo. And it only takes one pan to make.


4 salmon filets
1 tbsp. coconut oil
Salt & pepper
1 bunch of spinach
1 lemon, juiced
1/2 c. Chicken broth
2 tbsp. chopped parsley
1 tbsp. capers
2 tbsp. coconut flour

Melt the coconut oil in a skillet over medium high heat. Add salmon filets and cook 3 minutes on each side. Remove from pan and keep warm. Add spinach to the pan and sauté until wilted. Remove from pan and plate with salmon. Add lemon juice, broth, parsley and capers to pan and bring to a boil. Reduce heat and whisk in flour, stirring until thickened. Spoon over salmon and spinach and serve.

Best Paleo Breakfast: Cinnamon apples with sausage

I’m on a roll! Made the sausage patties for this incredible breakfast last night – popped them into the frying pan this morning with a sliced up apple and some cinnamon and it was SO good.


I’m very happy with my new cookbook purchase – this recipe comes from the breakfast section of Against All Grain by Danielle Walker.

Cinnamon Apples & Sausage
1 lb. ground pork
1 tsp. dried sage
2 tsp. maple syrup
1/4 tsp. coarse sea salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/4 tsp. red pepper flakes
1/8 tsp. marjoram
4 apples
1 tsp. cinnamon

In a mixing bowl, add sage, maple syrup, salt, pepper, nutmeg, red pepper and marjoram to pork. Mix well with hands. Make into 12 small sausage patties. You can store these, uncooked in the fridge until you’re ready, or make them all at once.

To prepare, add sausages to a skillet over medium heat. Brown on both sides and remove from pan. Add one sliced apple to pan with about 1/2 tsp. cinnamon. Sauté for about three minutes, then add sausage back in. Finish sautéing for another minute or two and serve hot.

Yum! Makes 4 servings.

Mustard Chicken with warm Brussels Sprout Bacon salad

I’m excited about this dinner! So tasty and yes, it’s Paleo. Since it’s only the second week in December and I’m already struggling with the holiday food temptations, I saddled up for a week of planned, Paleo meals. I bought myself a little holiday gift for inspiration : Danielle Walker’s Against All Grain.


This meal is a little mash-up of one of my favorite recipes from my Paleo bible, Practical Paleo by Diane Sanfillipo, and this new treasure.


Mustard Chicken
1 pkg. boneless, skinless chicken thighs
1/4 c. Coconut oil
2 tbsp. gluten free mustard
1 tsp. sea salt
1/2 tsp. pepper

Preheat oven to 425 degrees. Place chicken thighs on a baking sheet. In a small sauce pan melt the coconut oil over medium heat. Add mustard, salt, and pepper and whisk until combined. Baste chicken with mustard mixture. Bake for 45 minutes.

Brussels Sprout Bacon salad
2 lb. Brussels sprouts
5 slices bacon, chopped
1 leek, white parts chopped
2 garlic cloves, pressed
2/3 c. Chicken broth
1/4 c. Pomegranate seeds

Cook bacon in a large frying pan over medium high heat. In the meantime, shred the Brussels sprouts in the food processor using the grater attachment. When the bacon is crispy, remove it from the pan; add the shredded sprouts, chopped leek, and garlic to the pan and sauté in the bacon fat for about 5 minutes. Add the broth to the pan, cover and steam for 5 minutes. Stir bacon back in along with salt and pepper to taste. Add pomegranate seeds and serve warm.

Easy Butternut Squash Soup

With Thanksgiving just around the corner, I’ve been itching to try some new “fall” recipes, but I just haven’t had a lot of time! I’m headed out to my parents’ tomorrow, so I thought I’d make this healthy, hearty soup and try it out on them. It’s surprisingly easy to make and full of veggies.


Butternut Squash Soup

1/2 stick butter
1 large butternut squash
6-8 carrots
1 large sweet onion
60 oz. chicken broth
1 tsp. pepper
1 tsp. nutmeg
1 c. Half and half

Melt butter over medium heat in a Dutch oven or large stock pot. Cube squash, shred carrots and dice onion; add to pot and sauté for a minute or two. Add chicken broth and bring to a boil. Reduce heat and simmer veggies for about 45 minutes or until they’re very soft. Using the food processor, process this mixture in batches until it’s all smooth. Put back in the pot over low heat and add pepper, nutmeg and half and half. Mix and simmer for another 10 minutes. Garnish with kale chips.

Recipe makes about 12 servings. Enjoy!


Spaghetti (squash) with Chicken-spinach Meatballs

I will admit, with all of the excitement in my life over the past month, I’ve fallen off the Paleo wagon (and gained back my five pounds lost). This week I’m trying to settle into a routine and get back to a healthier eating place – here’s a great, satisfying recipe that resembles pasta with meatballs, but is much more veggie-based.


1 lb. boneless, skinless chicken breasts
1 bunch baby spinach
1 egg
4 tbsp. gluten-free bread crumbs
2 tbsp. Italian herb blend
2 spaghetti squash
1 jar prepared marinara sauce

Preheat oven to 450. Use a knife to cut slits in the squash, then place on a baking sheet. Bake for 60 minutes, remove and let cool until you can handle. Turn oven down to 350 degrees.

Chop spinach in food processor and place in a large bowl. Place chicken in food processor and pulse until a mince is created – about 20 pulses. Add chicken, egg, spices and breadcrumbs to bowl. Using your hands, combine all ingredients. Form meatballs and place on a baking sheet. Bake for about 30 minutes.

Cut squash in half the long way and remove seeds. Using a fork, scrape out meat of squash, which will look like spaghetti. Heat marinara sauce in a saucepan over medium heat. Top spaghetti squash with marinara and meatballs.


Chicken Tikka Masala

Oh tika tika. It’s been way too long since I’ve written – lots going on with this home cook, including leaving my long-term job to start a small business. So now that I’ve had a week to let it sink in, get sick, sleep A LOT and get a tiny start on a few projects, I’m ready to get back to the routine and back to cooking.

In need of some somewhat healthy comfort food, I pulled out my favorite Chicken Tikka Masala recipe. I have a lovely little cookbook made by my former housemate, Amanda Younessian. This girl is one of the healthiest, smartest chics I know, and I always think of her when I cook this recipe. I’ve made a few amendments to the original recipe (substituting coconut milk for heavy cream for instance) – don’t be scared off by the list of ingredients – this is worth the effort!


Chicken Tikka Masala
1 c. Greek yogurt
1 lemon, juiced
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. black pepper
1 tbsp. ground ginger
2 tsp. sea salt
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp. butter
3 cloves garlic, minced
1 jalapeño, chopped
1 small white onion
2 tsp. ground cumin
4 tsp. smoked paprika
1 tsp. sea salt
15 oz. can tomato sauce
1 c. Coconut milk
1 bunch cilantro, chopped
1 c. Jasmine white rice
2 c. Coconut milk
Dash of salt

In a medium bowl combine yogurt, lemon juice and spices listed under “chicken.” Stir in chicken pieces and let marinade in the fridge for at least an hour – overnight if you can. Preheat the oven to 350 degrees, spread marinaded chicken on a baking sheet. Bake for 25-30 minutes, until cooked through.

While chicken is in oven, put the rice, milk and salt in a saucepan, bring to a boil, cover and simmer for 15 minutes.

Melt butter in a large skillet over medium heat. Sauté garlic, jalapeño and onion for 1 minute. Season with cumin, paprika and salt; add tomato sauce and coconut milk. Simmer on low heat 10 minutes. Add chicken and cilantro and simmer an additional 10 minutes.

Top rice with chicken mixture and enjoy! Makes a great leftover lunch, too.


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