Paleo Roasted Cabbage Wedges with Dijon Drizzle

Roasted Cabbage Recipe, Oven Roasted CabbageThis recipe is so insanely easy, and is by far my favorite way to eat cabbage. Move over, coleslaw.

Based on the way it tastes, you would think there is  much more to it, but its minimal ingredients make for a super tasty snack or appetizer. I have served this on a variety of different occasions,  and people are always shocked when I tell them how simple — and healthy — it is.

I’ll sometimes wrap some turkey bacon around the wedge slices before cooking them or top them with crumbled bacon to give them a little something “extra.” Either way, they are fantastic. Enjoy!

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Spicy Sauteed Eggplant and Zucchini Recipe

Sauteed Eggplant and Zucchini recipe, eggplant and squash recipeFarm shares are awesome. Not only do they ensure you are buying certified organic produce from local businesses, but they also force you to cook things you may not buy on your own.

Eggplants always throw me for a loop.

I threw this together based on my trepidation around the eggplant and the other veg I got in my farm share that day, and it turned out great. This could be served on its own, over some spaghetti squash or with some crackers as an appetizer if you haven’t jumped on the grain-free train.

Feel free to switch out the zucchini and summer squash with the veggies of your choice; most likely whatever you have kicking around in your fridge will work.

Enjoy!

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Fresh Corn and Tomato Salad Recipe

fresh corn salad, fresh corn and tomato salad, healthy recipes, summer saladsFresh corn salad is always refreshing, especially in these hotter months.

This recipe is basic and easy, requiring minimal cooking time and few ingredients — just the way I like it.

I make this salad often, as it seems to please everyone, and it’s easy to tote along to a party or summer BBQ since it can be made in advance and it keeps well.

If you are looking to switch this up a bit, throw in a chopped jalapeno; a sliced avocado is another great add-in. Enjoy!

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Dairy-Free Coleslaw Recipe

dairy-free coleslaw, paleo coleslaw recipeColeslaw — when done right — is the perfect summer side.

Raw, sans mayo and sour cream, coleslaw is not only Paleo-friendly and delicious, but it’s also BBQ-friendly; mayonnaise and the heat have never been friends.

A healthy dose of white wine vinegar is the base for the dressing of this slaw, giving it a much lighter feel than its dairy-heavy ancestor for those hot summer days, not to mention making it way easier on your waistline and digestive system. While this recipe doesn’t call for it, I will occasionally throw in some golden raisins for a little added sweetness. Added plus: For a dressed side, this keeps surprisingly well.

Enjoy!

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Paleo Maple-Roasted Brussels Sprouts Recipe

Maple Roasted Brussels Sprouts, Paleo Brussels Sprouts, Roasted Brussels Sprouts with Dried CranberriesI love Brussels sprouts — always and in all ways — but I have always been especially partial to giving them a little sweetness, and caramelizing them with some pure maple syrup is a great way to do that. Throw in some dried cranberries and pumpkin seeds to give this some added texture and flavor, and you have fail-safe side dish. Yum.

These sprouts are great on their own, but I also often throw these over some arugula or spinach dressed with fresh lemon juice and crushed black pepper to make a yummy salad. You can also substitute the pumpkin seeds out for walnuts, pecans or  hazelnuts.

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Hearty Homemade Tomato Sauce over Spaghetti Squash

Homemade tomato sauce, tomato sauce with vegetablesA good, go-to tomato sauce is a must in every cooks arsenal of recipes.

I have a few different varieties depending on what it’s going over, but this is by far one my favorites. It goes with anything and incorporates some of my favorite veggies — Brussels, squash and zucchini — making it a filling standalone dish or a hearty topping over some spaghetti squash or thick eggplant slices.

You can switch up the vegetable assortment depending on your taste. I sometimes throw in some starchier options like sweet potato or butternut squash; broccoli florets or fresh peas make nice additions, as well.

This recipe makes a decent portion — I always have leftovers that me and husband eat throughout the week — and it keeps really well; sometimes even tasting better the following day. Enjoy!

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Oven-Baked Spaghetti Squash Recipe: Easy and Nutritious

oven-baked spaghetti squash recipe, paleo spaghetti squashWhen in season, I eat spaghetti squash a few nights a week. It comes close to the “real thing” in appearance (hence the name) — sort of tricking your mind into thinking you are indulging — but it surpasses it’s gluten-heavy twin exponentially in its nutritional benefits.

Unlike a bowl of plain old spaghetti and marinara, spaghetti squash is loaded with vitamin A and potassium and is also packed with fiber — making it extremely filling — but it’s low in carbohydrates and calories — only 42 calories in a cup.

I often pair it with homemade marinara and turkey or chicken meatballs, or a hearty tomato sauce packed with vegetables.

Added bonus: It’s beyond easy to cook — requiring minimal prep — and one squash goes a long way, giving you at least two nights of dinner for two.

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Sauteed Squash and Zucchini with Raw Coconut Aminos Recipe

sauteed squash and zucchini, raw coconut aminos, Coconut aminos is one of my all time favorite Paleo substitutes. I often eat sauteed veggies as a side or snack, and sometimes the limited seasoning options get boring. Coconut aminos takes me back to my pre-clean eating days when I would often dress my veggies with a store-bought teriyaki or soy sauce for some added flavor. Coconut aminos comes close to those flavors, only without the extra sodium and processed additives.

These sauced veggies are perfect for those lazier days when you aren’t in the cooking mood; they are super simple and take all of 5 minutes. Here, I used summer squash and zucchini, but any assortment of veggies are delicious.

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The Best Green Juice Recipe for Everyday

green juice recipe, best green juice recipeFresh juice is kind of my thang.

A while back — after discovering all the processed crap and unnecessary additives that are thrown into so many store-bought juices — I opted to make own, and soon became semi-obsessed. I normally drink a small fresh juice a day — making them in advance and storing a weekly supply in mason jars in the fridge — and I’m constantly experimenting with different fruit and veggie combos.

This green juice is one of my favorites.

It super hydrating, detoxifying (cumber, celery and cilantro) and energizing (spinach, broccoli), and the pear and apple give this a little sweetness along with additional vitamins and nutritional benefits. Juice up!

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Easy Roasted Vegetables Recipe

easy roasted vegetables, easy roasted vegetables recipeRoasted vegetables are a must in my weekly side dish rotation. I make them at least a few times a week, and not only are they nutritious and delicious, but they are never boring, considering you can switch up which veggies you use depending on seasonal availability and personal preferences.

This recipe is extremely easy — requiring few ingredients and little prep time — and is easily be paired with most meals. While I usually use different veggies depending on the season, I normally stick with this spice mix; it’s a fail-safe and will go with any veggie combo.  Enjoy!

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